Pazham pori or ethakka appam is an all time favorite of malayalis. It's an easy to prepare snack using few ingredients. Pazham pori is made with ripened plantain also known as Nendra pazham dipped in sweetened batter and fried till golden brown.
INGREDIENTS
Nendra pazham (Banana) - 2
Salt - to taste
Sugar - 2 teaspoon
Baking soda - 1/8th teaspoon
Turmeric powder- 1/8th teaspoon
Water
Oil - for frying
METHOD
To prepare the batter , In a large bowl add maida , salt , sugar , turmeric powder and baking powder and combine well. Add required water and mix them until a lump free thick batter is formed. Batter should be thick enough to coat the banana .Keep the batter aside for 10 minutes.
Cut the bananas into long thin slices.
Heat oil for frying .
Coat the sliced Banana into the batter and fry them till they turn golden brown.
There is nothing better than crispy on the outside ,juicy on the inside kind of fried chicken .You can either bake or deep fry them , toss them in some hot sauce and they taste delicious
INGREDIENTS
CHICKEN WINGS - 500 GRAMS SALT - TO TASTE PEPPER POWDER- 2 TABLESPOON MAIDA - 200 GRAMS CORNSTARCH- 200 GRAMS OIL FOR FRYING
* Poke the chicken wings using a sharp knife or fork. This will ensure the marinade and sauce seeps into the chicken. *Add salt and pepper powder into the chicken wings and combine well. Keep them aside. *Into a plate add all purpose flour / maida and cornstarch and mix them together. *Coat the marinated chicken wings into the the flour mixture , dust of the excess . *Heat oil in a deep frying pan and fry then till chicken wings are cooked. *Transfer it into a paper towel.
SAUCE *Mix soy sauce, red chilly sauce , crushed garlic and sugar in a sauce pan. Heat it until sugar dissolves completely. * Add the fried chicken into it and coat them well. Serve immediately.
LEVEL : EASY SERVES : 4 PREP TIME : 20 MIN COOKING TIME : 30 MIN
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Restaurant style Chilli Chicken is one of the most liked Indo- Chinese starter recipe. Make it as a starter or with gravy , it tastes delicious. Let's make Restaurant style Chilli Chicken at home . Follow the recipe to make them perfectly.
Prep time : 20 minutes (approx) cooking time : 20 minutes (approx) serves - 4- 5 people
INGREDIENTS
FOR FRYING CHICKEN
*Boneless chicken (Breast)- 500 grams * Salt - to taste *Egg white - 1 *Vinegar - 1 teaspoon *Soy sauce - 1 teaspoon Cornstarch- 3 tablespoon Oil for frying
FOR GREEN CHILLY PASTE
Green chillies- 8 to 10 nos Water - 50 ML
FOR SAUCE
Oil - 2 tablespoon
Garlic chopped-1/4 th cup
Ginger chopped- 1/4 th cup
Onion - 1 cup
Green chilly paste - 2 tablespoon
Vinegar - 1 teaspoon
Soy sauce- 1 teaspoon
Spring onion bulb - 1/4th cup
Spring onion green - 1 cup
Capsicum-1 medium julienned
Onion - 1 medium petals
Chicken stock- 200 ML
Cornstarch- 100 ML
METHOD
For frying Chicken, clean the boneless chicken ,pat them dry and cut them to 1 cm long strips or cubes.
Add salt to taste , white of one egg ,vinegar and soy sauce and mix well. Add Cornstarch and mix well till the chicken is evenly coated with the marinade. Make sure the marinade is thin and light. Don't make them thick.
Set Oil in wok for frying. Fry the marinated chicken until they are tender and light golden in color. Remove the fried chicken into a absorbent paper . Keep them aside.
FOR GREEN CHILLY PASTE
Add Green chillies into a blending jar and grind into a fine paste using water.
SAUCE
Heat oil in a wok on high flame . Add oil , once oil is heated add the chopped garlic , ginger and saute for 2 minutes. Add the chopped onion green chilly paste and saute till the raw is smell is gone.
Add the Vinegar, soy sauce ,Spring onion bulb and leaves , saute for 2 minutes.
Add julienned Capsicum , onion petals cook for 2 minutes.
Add the fried chicken and combine well. Add 200ml of chicken stock or boiling water , 100 ML of Cornstarch slurry and combine well. Cook for 2 minutes and serve hot .Garnish with Spring onion leaves.
