Chicken Schezwan Pops

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Chicken Schezwan pops

Ingredients:

250 gms Boneless Chicken

2 tbsp Schezwan Sauce

2 tsp all Purpose Flour

1 Cup finely sliced Cabbage

½ Cup sliced Capisum

1 tsp Corn flour

Salt to Taste

Oil for Frying

Method :

Clean and wash Chicken. Cut the chicken in 1” cubes. Marinate the chicken pieces with schezwan sauce, corn flour, all purpose flour and salt to taste and mix well.  Keep aside for 15- 20 minutes. Heat oil in a wok (kadhai) and fry the marinated chicken cubes till they are cooked. Remove on paper towel to drain excess oil. Serve hot with finely sliced cabbage, capsicum and schezwan sauce.

Schezwan Sauce

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Schezwan Sauce

Ingredients:

100 gms Garlic (finely chopped)

50 gms Ginger (finely chopped)

2 Green chillies (finely chopped)

2 tbsp Celery Stalk (finely chopped)

150 gms Red Chilly sauce (readymade)

½ tsp white Pepper powder

1 tsp Vinegar

½ tsp Soya sauce

1 ½ Cup Refined Oil

1 tsp Sugar

Salt to taste

Method:

In a bowl add garlic, ginger, green chillies, celery, red chilly sauce, white pepper, vinegar, soya sauce, sugar and salt as per taste. Mix well. Keep aside for 10 minutes to settle. Heat oil in a fry pan till it fumes. Pour the hot oil over the mixture and mix well as you pour the oil. See that the oil floats over the mixture. The oil acts as a preservative for the sauce. Store in a glass jar. Do not use wet spoon to remove the sauce. Use the Sauce after 8 hours.

शेज़वान सॉस

सामग्री:
100 ग्राम लहसुन (बारीक कटा हुआ)
50 ग्राम अदरक (बारीक कटा हुआ)
2 हरी मिर्च (बारीक कटी हुई)
2 बड़े चम्मच सेलरी (बारीक कटा)
150 ग्राम लाल मिर्च सॉस (रेडीमेड)
½ छोटा चम्मच सफेद मिर्च पाउडर
1 छोटा चम्मच सिरका
½ छोटा चम्मच सोया सॉस
1 ½ कप रिफाइंड तेल
1 छोटा चम्मच चीनी
स्वाद के अनुसार नमक

विधि:
एक कटोरी में लहसुन, अदरक, हरी मिर्च, सेलरी, लाल मिर्च सॉस, सफेद मिर्च, सिरका, सोया सॉस, चीनी और स्वाद के अनुसार नमक डाले. अच्छी तरह से मिलाएं. व्यवस्थित करने के लिए 10 मिनट के लिए अलग रख. धुआ आने तक फ्राई पैन में तेल गरम करें. मिश्रण पर गर्म तेल डालो और तेल डालते समय अच्छी तरह से मिलाएं. तेल मिश्रण के ऊपर तैरना चाहीये. तेल सॉस के लिए एक संरक्षक के रूप में कार्य करता है. एक ग्लास जार में स्टोर करे. सॉस को परोसने के लिए गीला चम्मच का इस्तेमाल न करें. 8 घंटे के बाद सॉस का उपयोग करें.

Chimbori Che Kalvan (Crab Curry CKP Style)

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Crab Curry

(C K P Style)

Ingredients:

6 Medium Mountain Crabs

4 Onions

1 Cup grated Dry Coconut

8-10 Black Pepper

1 ½” Cinnamon

3-4 Cloves

1 tbsp Ginger Garlic paste

½ tsp Turmeric powder

2-3 tsp Red Chilly powder

1 tsp Coriander seeds

2-3  Garcinia indica (Kokam)

5 Tbsp Refined Oil

Salt to taste

Method:

Clean the crabs very properly. Keep the Claws separate. Grind all Ambulatory legs in a mixer and filter the juice and keep aside. Heat 2 tbsp oil in a pan to that add cinnamon, cloves, black pepper, coriander seeds and 2 sliced onions and sauté until the onions turn golden in colour. Now add grated dry coconut and fry till the colour changes to light brown. Remove from heat. After the mixture cools make a paste. In a Kadai(wok) heat 3 tbsp oil and sauté 2 finely chopped onions. Now add ginger garlic paste, turmeric and red chilly powder and crabs. Sauté for 2 to 3 minutes and add the filtered leg juice. Cover the mixture and cook for 3-4 minutes. Add the coconut paste, salt as per taste. Adjust the water and add kokam. Let the mixture come to a boil and cook for 2 minutes. Remove from heat garnish with coriander leaves and serve hot.