CHINESE CHICKEN WINGS

Ingredients:

6 Chicken Wings
1 tbsp Ginger-Garlic paste
2 tbsp Flour (maida)
2 tbsp Con flour
2 Eggs (beaten)
1/4 tsp Pepper / Chili Powder
A pinch of sugar
Salt to taste
1 tbsp Soya Sauce
Oil for frying 

 

Preparation of chinese chicken wings:

• In a bowl add Soya sauce, ginger-garlic paste, sugar.
• Add chicken wings coat well and set aside for 1/2 hour.
• Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
• Heat oil in a wok / kadhai.
• Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
• Serve fried chicken wings hot with thin slices of onions and lemon.

Onion Uthappam

Ingredients:

2 cup rice (chawal)
1 cup split black gram lentil (dhuli urad dal)
3 onion (pyaj)
2 green chilly (hari mirch)
1 piece ginger (adrak)
1 tsp coriander leaves (dhania patti)
1 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
oil

How to make onion uttapam:

• Soak rice and dal separately for about 6 hours.
• Then grind them separately.
• Mix them in a container and add salt.
• Cover and leave for fermentation for 12 hours.
• Finely chop adrak, pyaj, hari mirch and dhania.
• Mix lal mirch in chawal batter.
• Heat a non stick pan/tawa and spread 1 tbsp batter on it.
• Spread chopped vegetables on it.
• Cook at low flame and grease it on the corners and turn it to cook the other side.
• Serve it hot.
• If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.
• Cook it at low flame to make it tastier.

Velappam

Ingredients:

Raw Rice - 2 cups
Shredded coconut - handful
Cooked rice - Handful (You could also use pressed rice/poha/aval instead)
yeast - 1/2 spoon
sugar - 2-3 tspn
Salt - as needed

Method:

•  1.Soak the rice for 2 hours.

• 2.Grind coconut and cooked rice together until smooth. To this add the rice and grind everything together.

• 3.Add the yeast, salt and sugar and mix well. Let it ferment for few hours or overnight.

• 4.Make Appam in the appam griddle else make it like pancakes on regular griddle. Pour a spoonful of batter and spread using circular motion by holding the handle of the griddle.

• 5.Serve it with sweetened coconut milk, stew, kala chana curry or with any kurma.

Puttu

Ingredients:

 

Puttu Flour - 2 cups (Home made or Store Bought) Salt - 1 tsp
Grated Coconut - 1/4 cup + 1/2 cup
Water - as needed

Method:

1. If you dont get puttu flour, you can also make with  raw rice flour. Dry roast the flour for few minutes. This step is optional but roasting brings out a nice nutty flavour and improves the taste of the puttu.

2. Take the roasted flour in a mixing bowl.  Add the salt and 1/4 cup of grated coconut with the flour. Mix together.
3. Sprinkle water little by little while mixing the flour till the flour is moist.
4. The puttu flour should be crumbly (and not form a dough).  It should be moist enough such that when you press the flour with your palms it should hold together.
5. In the mean time, boil the water in the lower vessel of the puttu stand.
6. In the upper cylinder, add half an inch of grated coconut as the bottom layer. Put two handfuls of the prepared puttu flour as the next layer.
7. Continue layering with grated coconut and puttu flour alternatively till you reach the top.
8. Cover and put the filled cylinder on the lower vessel so that the steam passes through and cooks the puttu.
9. Once you see the steam coming out of the lid of the upper vessel, the puttu is pretty much done. Let the steam come out for another minute or so and switch off.