Stuffed Chicken Lollypop

Stuffed Chicken lollypop

Ingredients:

Chicken wings - 10-12 nos
Garlic - 2 tsps finely chopped
Ginger - 2 tsps finely chopped
Green chilly - 1 finely chopped
Black pepper powder - 1 tblsp
Eggs - 2 nos
Soya sauce - 1 tblsp
Vinegar - 1 tblsp
Green/Red chilly sauce - 1 tblsp
Cornflour - 3/4 tblsps
Rice flour - 1/2 tblsps
Red food color - 2 pinch
Salt as per taste
Oil for frying

For stuffing:

Mozerella cheese - 1/2 cup
Mint leaves - 4-5 finely chopped
Black pepper powder - 1 tsp
Salt as per taste

Recipe:

1. Wash the chicken wings properly and make lollypop from it. Place them in a bowl. Add finely chopped ginger, garlic, green chilly and balck pepper powder to it. Mix well.
2.Then add 2 eggs, cornflour, rice flour, red food color and salt as per tatse to it. Mix well. You can adjust the amount of cornflour as per constictency. Marinate it for 2-3 hrs.
3. Meanwhile for stuffing, take mozerella cheese in one bowl. Add finely chopped mint leaves, black pepper powder and salt as per taste to it. Be carefull about salt as cheese is already salty. Mash everything with your hand to make a smooth paste from it.
4. Take the marinated lollypop out and stuff it with cheese stuffing as shown below in the picture. Follow the procedure for the remaining lollypops.

5. Meanwhile heat some oil on a medium flame for deep frying. Once the oil gets hot place 3-4 lollypops in it.
6. Lollypops will be cooked in 4-5 minutes on medium flame.
7. Once the chicken is cooked, remove them all and serve hot with schezwan sauce or tomato ketchup.

Malavani vade with Mutton fry

Malavani vade (Kombadi vade)

Ingredients:

Wheat flour - 2 cups

Rice flour - 1 cup

Jowar flour - 1 cup

Cheakpea four - 1/2 cup

Corainder seeds - 1 tsp

Fennel seeds - 1 tsp

Fenugreek seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Turmeric - 1 tsp

Salt as per taste

Oil for deep frying 

Charcoal - 1 no

Recipe:

1. Dry roast the cumin seeds, fennel seeds, coriander seeds and fenugreek seeds together. Make a powder of it in mixer.

2. In one big bowl all flours, turmeric, seeds powder and salt as per taste. Mix them well. With the use of hot water knead a stiff dough of it, same as chapati dough. 

3. Meanwhile heat one charcoal on a gas and 2-3 tsps of oil. Make a small well in the dough. Place hot charcole in it and pour hot oil over it. cover it with the dough. Cover the bowl and rest it for overnight or 7-8 hours.

4. After 7-8 hrs, dough will get ferment. Apply some oil on your hand and knead a dough. Make small size balls of it. 

5. On one plastic bag apply some oil and pat each ball with your palm to make a medium thick vada.

6. Heat oil in a kadhai for deepy frying. Place each vada in hot oil and deep fry it till it gets golden brown in color. 

7. Serve these hot vadas with mutton curry or chicken curry.

Mutton Fry

Ingredients:

Mutton (Lamb meat) - 1/2 kg

Onion - 2 nos

Tomato - 1 no

Ginger - 1 inch

Garlic - 3-4 cloves

Ginger-garlic paste - 2 tsps

Dry coconut - 1/2 cup

Red chilly powder - 2 tsps

Garam masala - 2 tsps

Turmric powder - 2 tsps

Corainder powder - 2 tsps

Salt as per taste

Recipe:

1. Dry roast 1 onion, garlic, ginger and dry cocnut in one pan. Make a smooth paste of it in a mixer.

2. Apply 1 tsp ginger-garlic paste, 1 tsp tumeric powder, 1 tsp corainder powder ans salt as per taste to lamb meat and mix well.

3. Heat some oil in a wessel. Add 1/2 finely chopped onion in it and saute it for a minute. Add 1 tsp ginger-garlic paste to it. Add maritnaed lamb meat in it and saute for 1-2 minute. Cover it for 2-3 minutes. After some time, mutton will start to ooze out come water. Add 1 cup of water to it. With the same process, lamb will get cooked in 20-25 minutes.

4. Once lamb will get cooked, switch off the gas.

5. In a kadhai add some oil. Add 1 chopped onion to it. Add 1 tsp ginger-garlic paste and saute it for a minute. 

6. Once the onion starts to change the color add turmeric, red chilly powder, garam masala, coriander powder and salt as per tatse. Also add fine paste of onion and dry coconut to it.

7. Saute all for 4-5 minutes. Once it starts to ooze out some oil, add cooked mutton to it. Dont add any water from it to this.

8. If the msala is very thick you can use the water from mutton to make it thin.

9. Cover it and let it cook for 5-6 minutes. 

10. Garnish it with some coriander and serve hot with mutton vade or roti or steamed rice.