Happy Cooking: Masala Chicken LollyPops....Indian Masala

Chicken Lolly-Pops

CHICKEN LOLLY-POPS: These are made using the wings of the chicken. These are also readily available in Stores all over the Country.

Normally these are packed & frozen as 'READY TO COOK'. Once brought to room tempertuare, are ready to be fried and prepared as per the recipe. Or, if Lolly Pops are prepared by you, then you may proceed as follows:

I. PREPARE LOLLY POPS:

Chicken wings (dressed) as available from the bird monger, with two joints. Remove the wing tip, from the joint ( may be used to prepare Chicken stock).

Now, you have the rest of the wing with a joint in the center. Hold the wing from the shoulder end, as removed from the rest of the Chicken, that is from the breast side. Disjoint the flesh and lightly scrape the flesh towards the center joint from all round the bone, ensuring that the flesh hangs but not fully removed.

Similarly do the same from the other section, in such a way that the flesh remains hanging bunched together with the flesh so scraped earlier. Carefully remove the exposed section of the bone from the tip side. Now, you have a lolly-pop on the bone from the shoulder.

For TWO servings you will require EIGHT Lolly-pops.

II MARINADE.

1. Beaten curd-------------01 cup
2. Ginger Garlic paste------01 Tps
3. Paste of -----------------02 green Chili, 02 Tps fresh Coriander
4. Tomato puree'-----------01 cup
5. Dry Masala Mix----------01 Tps each of Turmeric, Coriander powder, Chicken Masala(branded), Red Chili powder, Jeera, 04 Cloves, 06 green Coriander pods and Cinnamon powder.
6. Fine diced Onion----------01 cup
7. Cooking Oil---------------as required
8. Salt-----------------------as per taste

Mix the above in to a smooth semi thick paste. Put in all of the Lolly-pops and gently toss with spoon to cover all of the Chicken. Keep aside for at least 30 minutes to marinade.

III Initial frying of Lolly-pops.

• For dusting place 100 gm Maida in a flat plate.
• To deep fry place a wok on low flame with sufficient cooking Oil.
• Upon heating, Dust the Lolly-pops one at a time & gently fry till light brown. Remove and keep aside.

IV METHOD

a) Place a wok/kadai on medium flame, pour in 75 ml Oil and on heating put in the diced Onions to fry till golden brown.

b) Put in the remainder of the Marinade and mix well to fry ( you put in additional Oil/ Masala, as per your own taste). Add a little water to cook and make a smooth mixture. Cook till it starts to bubble.

c) Add the fried Lolly-pops, gently stir, adjust Salt and water for the Chicken to boil & cook. Cover.

When Chicken is cooked continue to boil till the required thickness of gravy is achieved. Remove and serve hot with Chapati/ tandoori Roti.

Happy Cooking: PANEER PASANDA....Indian Masala

Paneer / Cottage Cheese, liked by almost by all of all ages & prepared in various multiple cuisines by almost all communities in India & most South Eastern Countries. Paneer has been fried, made fritters, masala, masala Curry and even in variety of desserts.

Four servings will require the following:

1. Paneer / Cottage Cheese in cubes........200 gm
2. Onion sliced..............................................02 cups
3. Peppers / Capsicum cut in cubes..........01 medium
4. Tomato diced...........................................1/2 cup
5. Ginger + Garlic crushed..........................02 Tps
6. Fresh green Chili diced............................o1 tps
7. Fresh green Coriander leaves.................02 tps
8. Curry leaves..............................................06-08
9. Green Cardamom crushed......................04-06
10. Cloves.........................................................02-04
11. Cinnamon stick..........................................01"
12. Jeera / Cumin seed...................................01 tps
13. Shahi Paneer Masala (branded)..............01 Tps (Optional)
14. Coriander powder......................................02 tps
15. Red Chili powder........................................01 tps ( adjust as per taste)
16. Turmeric powder........................................01 tps
17. Salt................................................................. As per taste
18. Cooking Oil....................................................75 to 100 ml

STEP I

In a casserole put in all of the Paneer & sprinkle in 1/4th of ALL above LISTED DRY SPICES & LIGHTLY TOSS. Keep aside to marinate, for at least 15 minutes.

STEP II

• Place a nonstick wok/kadai on low flame and heat 02 Tps Oil. Fry till bright green all of the cut Capsicum/Peppers. Remove and keep aside.
• Increase, by pouring in 05 Tps Oil. Put in all of Jeera, Cloves, Ginger Garlic and green Chili. Fry till light brown.
• Put in all of Onions and stir fry till transparent. Add Curry leaves and marinated Paneer, stir fry ensuring the mixture does not burn or stick to the bottom by sprinkling spoons of water.
• Add all of the dry Masala and toss lightly to mix of all and stir fry gently. Again ensure the mixture does not burn or stick to the bottom by spoons of water. Adjust Salt.
• Put in all but 01 Tps of diced Tomato, raise the flame to medium and stir fry.
• When Tomato starts to wilt the dish is cooked.
• Remove to flat serving dish and garnish with fried Capsicum, remaining diced tomato & fresh Coriander leaves.