Chicken lollypop: Recipe (Spicy Starter Item)- INDIAN STYLE

Ingredients

Meat

• 20 Nos - chicken lollypops

Produce

• 1 Chilly flakes
• 1 Spring onion greens
• 3 Spring onion greens chopped finely

Refrigerated

• 1 Nos - egg

Condiments

• 1 tsp Chilly sauce
• 1 tbsp Cornflour dissolve in some water to thicken the sauce
• 1 tbsp Ginger garlic paste
• 1 tbsp Green chili sauce
• 4 tbsp Schezwan sauce concentrated
• 1 tbsp Soya sauce
• 6 tbsp Tomato ketchup

Baking & spices

• 8 tbsp All-purpose flour
• 4 tbsp Corn flour
• 2 Salt and pepper

Oils & vinegars

• 1 Oil to deep fry
• 1 tbsp Vinegar

Other

• A pinch of Ajinom

Instructions

Method to make the dipping sauce:

1. Take the schezwan sauce, tomato ketchup and dilute it with some water to get a right flowing consistency, add it to a small saucepan.
2. Add the chili sauce, ajinomoto, salt and pepper to taste and bring to a boil.
3. When the sauce comes to a boil add the corn flour dissolved in water and mix well add only the required quantity of corn flour mixture to the boiling sauce to get the desired thickness of the sauce.
4. Taste the sauce for seasonings and adjust accordingly, at last, add the chili flakes and spring onion greens to garnish and your schezwan dipping sauce is ready to be served with chicken lollypops.

Method for making the lollypops:

1. Marinate the chicken lollypops in ginger garlic paste, red chili paste, soya sauce, green chili sauce, vinegar, and salt, pepper to taste, mix well and keep aside for at least half an hour.
2. Now add the maida, corn flour and egg to the above-marinated chicken lollypops, and mix well ( at this point you can add food coloring if you want, I didn’t add as I got nice color from my chili paste which was enough for me)
3. Mix everything well so that all the lollypops are evenly coated with the batter, at this point if you think that the mixture is dry then add small sprinkles of water to bring the batter to a right consistency.( be careful not to add more water the batter should not be runny it should be just clinging to the chicken pieces)
4. Heat a deep karahi or frying pan with enough oil to deep fry and when the oil is medium hot, pick up each lollypop and shape them with your fingers to a proper lollypop shape and drop carefully into the hot oil, lower the flame to low to medium heat.
5. Fry the lollypops in low to medium flame till they are cooked from both the sides and have become crunchy and crispy from outside and soft and juicy and fully cooked from inside, take them out on an absorbent paper or kitchen towel to drain off the excess oil.
6. Repeat the same with the rest of the chicken lollypops and serve them piping hot with the above made schezwan sauce dip…Enjoy..

GET MORE RECIPES AT >>http://spiceaffairs.in/chicken-lollypop/

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HOMEMADE RASPBERRY PEACH LEMONADE

INGREDIENTS

RASPBERRY PEACH PUREE:

• 4 fresh peaches, pitted, then diced into large chunks
• 1 cup fresh raspberries
• 1 1/4 cups water

SIMPLE SYRUP:

• 1/2 cup granulated sugar
• 1/2 cup water

LEMONADE:

• 7 cups cold water
• 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
• ice cubes
• additional raspberries, for garnish optional
• additional peach slices, for garnish optional
• mint sprigs, for garnish optional

INSTRUCTIONS

1. Add diced peaches, raspberries and water to a food processor or blender and process until pureed.
2. Place a sieve over a large mixing bowl and pour peach raspberry puree into the sieve. Use the back of a large spoon to push the puree around so the liquid falls through the sieve and seeds/skin stay inside the sieve.
3. Discard seeds/skin from the sieve and set mixing bowl with liquid in it aside.
4. Add granulated sugar and 1/2 cup water to a small saucepan and heat over MED heat until sugar dissolves into the water, stirring occasionally. Boil about 3 minutes until liquid has become syrupy. Set aside to cool slightly.
5. Add 7 cups water, lemon juice and ice cubes to a large pitcher. Stir to combine. Pour in cooled simple syrup and peach raspberry liquid. Stir to combine again.
6. Store covered in refrigerator until ready to serve.  Serve chilled with garnishes, if desired

GET MORE RECIPES AT >> https://www.thechunkychef.com