Fried And Flavoursome
This week, take out your woks and frying pans and try our mouth-watering recipes!
Fried Meatballs
Highly nutritious, this recipe is loved by both young and old alike!
INGREDIENTS
* 1/2 kg minced meat
* 1 tsp red chilli powder
* 1/2 tsp haldi powder
* 1/2 tsp coriander powder
* 1 tsp garam masala
* 1 cup fried channa
* 2 bunches of coriander leaves
* 1/4 coconut
* Salt to taste
* Oil for frying
METHOD
Grind the red chilli powder, haldi powder, coriander leaves, coriander powder, garam masala, coconut and the fried channa in a mixer to make a fine paste.
To this mixture, add meat and mix it well. Make meatballs with the mixture. On medium heat, put the meatballs in a non-stick pan with some water. Cook till all the water dries up then fry the meatballs in oil on medium heat till they turn golden brown. Serve hot with spaghettis and tomato chutney.
Spicy Drumsticks
The crispy drumsticks can also serve as a perfect Iftar item!
INGREDIENTS
* 6 chicken legs
* 1/2 tsp hot chilli powder
* 1 tsp garam masala
* 1 tsp crushed garlic
* 1 tsp crushed ginger
* Salt (if needed)
* 5oz natural yoghurt
* 2 eggs
* 1 tsp flour
* 1 tsp crushed mint leaves
* 2 tsp ground coriander
* 6oz vegetable oil
METHOD
Make a paste of chilli, garam masala, garlic, ginger and salt and rub into the chicken. Pour yoghurt over the chicken and place in a large pan. Cook over low heat and simmer for about 15 minutes until all the liquid has evaporated. Make a batter of the egg yolks, flour, mint and coriander and rub on the chicken pieces. Let the chicken dry for a few hours. Whisk egg whites. Heat oil in a frying pan. Dip marinated chicken in egg white and fry until brown. You can also try spice variations in this recipe. Serve with tomato chutney and French fries.
Spicy Tomato
Chutney
INGREDIENTS
* 8 medium sized tomatoes
* 1 tsp ajwain (carom seeds)
* a pinch asafoetida (hing)
* 1 tbsp garlic, grated
* 1 tsp chilli powder
* 1 tsp sugar
* 2 tbsp oil
* Salt to taste
METHOD
Blanch tomatoes in hot water. Peel and puree in a liquidiser. Heat oil in a pan, put the ajwain and asafoetida and fry for 30 seconds. Put garlic and fry for another few seconds. Put the pureed tomatoes, chilli powder, sugar and salt and allow it to simmer for 20 minutes or till the oil gets separated. Keep aside to cool and use whenever required.
All you expert and novice cooks out there - do you have a recipe that will tantalize the tastebuds, or a tip that would make lives easier in the kitchen, share it with our readers. Send them at foodies@magtheweekly.com
