Monday, 10 March 2014

Chicken Roll

For Chicken Masala
Chicken  : 1/4 kg
Chilly powder:1 tsp
Ginger garlic paste:1 tsp
Turmeric powder::1 tsp
Garam Masala powder:1 tsp
Jeera powder(perumjeerakam):1/2 tsp
Coriander powder: 1 tsp
Salt: to taste
Coriander leaves:one handful (chopped)
Preparation Method
1.Pressure cook chicken pieces along with little turmeric powder and salt.
2.Once it is cooked mince it in a food processor.
3.Heat oil in a pan,add onions, saute until translucent.
4.Add green chillies and ginger garlic paste ,saute for 1 minute and add all powders and salt.
5.Add chicken and cook for 2 minute,add coriander leaves.
6.Keep aside.

Other ingredients
Maida:1 cup
Salt to taste
Egg, beaten: 2
Pepper powder: 1/4 tsp
Salt: 2 pinches
Preparation Method
1.In a blender combine flour, egg,salt and water, blend it to a smooth thin batter.
2.Heat a non-stick pan over medium heat, grease with non-stick cooking spray or ghee,
  pour 1 large spoonful of batter to the pan and spread it to round shape using the back of the spoon.
3.Let the bottom side cook, flip it over the palte, don’t over cook it or make it crispy.
4.While pouring the batter on the pan, remove the pan from the heat, else lumps will be formed because of the heat.
5.Keep the chicken mix onto the crepe and fold it.(Fold once width wise,and then fold it out lengthwise.)
6.Dip in beaten egg and roll in bread crumbs.
7.Heat a pan ,pour oil and deep fry.

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