Indian · recipes

Ramadan Recipe Series – Indian

This Ramadan Indian recipe series includes:

  1. Chicken Lollipops
  2. Potato Cutlets
  3. Vada Pav Burger

 

  1. Lollipop Chicken

Ingredients (serves a family of 4)

  • 250g Chicken niblets with the bone cleaned
  • ½ tsp Curry powder
  • ½ tsp Coriander powder
  • ½ Chilli powder
  • ½ tsp Fenugreek powder
  • ½ Cumin powder
  • Salt and pepper to taste
  • Oil for deep frying
  • Plain flour, as required for coating
  • Squeeze of lemon

Method:

  1. In a bowl mix each of the dry ingredients above. Add salt and pepper to taste.
  2. Add the chicken niblets to the marinade.
  3. Leave to marinade for 2-3hrs or if possible overnight.
  4. Once marinated, generously coat the chicken niblets in plain flour.
  5. Deep fry until the chicken has cooked through.
  6. Remove from fryer and drizzle a squeeze of fresh lemon juice.
  7. Serve immediately.


2. Potato Cutlets

Ingredients (serves a family of 4):

  • 3 Large potatoes
  • Bunch of fresh coriander, finely chopped
  • 3 Green chillis, finely chopped
  • Salt and pepper to taste
  • 1-2 Red onions, finely diced
  • 2-3 tbsp Vegetable oil

Method:

  • Parboil the potato for approx. 10-15 mins in boiling water.
  • Once boiled, place in a bowl and part mash (ensure some lumpy bits remain).
  • Add the chopped coriander, finely chopped green chilli, finely diced red onion and salt and pepper to taste.
  • Shape into approx. 3inch circles, as shown in the picture.
  • Shallow fry in approx. 2-3tb of vegetable oil until the skin is slightly browned and crispy.
  • Serve along-side the lollipop chicken.


3. Vada Pav Burgers

Ingredients (serves a family of 4):

  • 3 Large potatoes
  • Bunch of fresh coriander, finely chopped, plus extra for garnishing
  • 3 Green chillis, finely chopped
  • Optional: Extra whole green chilli for garnishing
  • Salt and pepper to taste
  • 1-2 Red onions, finely chopped, plus extra for garnishing
  • Vegetable oil for deep frying
  • Gram flour as required for coating
  • 4 Seeded mini burger rolls
  • Ready-made tamarind sauce as required
  • Ready-made coriander sauce as require

Method:

  • Parboil the potato for approx. 10-15 mins in boiling water.
  • Once boiled, place in a bowl and part mash (ensure some lumpy bits remain).
  • Add the chopped coriander, finely chopped green chilli, finely diced red onion and salt and pepper to taste.
  • Shape into a small ball.
  • Coat in a thick layer of gram flour.
  • Deep fry for approx. 2-3 minutes until the skin is golden brown.
  • Take the seeded mini burger bun and spread the coriander sauce.
  • Add the vada pav to the burger bun and garnish with fresh coriander, red onions and optional green chilli.
  • Drizzle tamarind sauce, as required.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s