Crunchy Chicken

Ingredients:

1 whole chicken (1.7 Kg), cut into pieces

4 cups oil for deep frying

Marinade:

4 cups water

1 tbsp salt

½ tbsp monosodium glutamate

Coating:

1 egg, beaten

1 cup milk

2 cups all-purpose flour

2 ½ teaspoons salt

¾ teaspoon ground black pepper

¾ teaspoon monosodium glutamate

Preparation method:

In a large bowl take water, salt and monosodium glutamate and mix well. Soak the chicken pieces into this; cover and refrigerate to marinate for 20 minutes.

In a bowl, mix egg and milk. In a separate bowl, mix the flour, salt, pepper and monosodium glutamate. Remove chicken from marinade (discarding remaining marinade) and drain.

Dip chicken pieces into flour mixture, then egg/milk mixture, then again in flour mixture, making sure each piece is well coated. Stack coated pieces on a plate.

Heat the oil in a deep pan on a medium flame for deep frying.

Drop 4 chicken pieces one by one, into hot oil. Fry it for 12 to 15 minutes or until golden brown. Do the same for rest pieces. (Note: Stir chicken around halfway through the frying time, so that each piece cooks evenly).

Drain fried chicken for about 5 minutes on paper towels and serve with tomato ketchup.

Matar Paneer

Matar paneer is an Indian vegetarian curry that fuses green peas with hot paneer. For the home chef, paneer cheese cubes are easy to come by, especially at an ethnic food store. Serve it with jeera rice or nan. Let see the ingredients we need.

Ingredients:

250 gm  paneer (cube)

1 cup green peas

Vegetable oil for deep-frying paneer

1 large onion, finely chopped

2 medium tomatoes

2-3 green chillies

1 tsp ginger paste

1 tsp coriander (dhania) powder

1/2 tsp garam masala

1/4 tsp turmeric powder

2 tbsp cilantro leaves, finely chopped

1/4 cup water

Salt (as per taste)

Procedure:

Fry the paneer until golden brown, drain on a paper towel, and set aside.

Blanch the tomatoes in boiling water, and remove the peel. Grind them into a puree.

Take a pan put 3 tbsp oil in it and heat for a couple of minutes then add the onions and ginger. Saute until the onions are brown and translucent.

Add the tomato puree and cook on medium heat for 5-6 minutes until the oil separates.

Add turmeric powder, coriander powder, garam masala, salt, and peas. Cover and cook until peas are tender.

Add the paneer pieces, and 1/4 cup water, and simmer on low heat for about 5-6 minutes, until all the flavors are combined.

Garnish with chopped cilantro. Serve hot with jeera rice or nan.