Cooking in winter is fun
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Picador chilliy pakoras
INGREDIENTS:
6-8 big green picador chillies
Oil for deep frying
For the filling:
3 cups of boiled mashed potatoes
Salt
50 gms of roasted peanuts
2 tsps of finely chopped garlic
2 pinches of hing powder – asafoetida
1 tsp of roasted jeera powder
1 tsp of annar dana powder or amchur powder – mango powder
Quarter tsp of haldi – turmeric powder
FOR THE BATTER:
3 cups of gram flour – besan
Salt
3 pinches sodium bicarbonate
3 pinches turmeric powder
2 pinches hing powder
1 tsp of roasted jeera powder
Slit each of the chillies in the middle and discard all the seeds. Remove all the seeds from each chillie. Wash and drain out all the water. Pat dry each chilliy before filling with the mixture. There should be no moisture in the chillies.
Now prepare the mixture for filling: Mix all the ingredients and fill each of the chillies with this mixture.
Prepare the batter by sifting all the ingredients and then adding water to warm a smooth but flowing dough which is not too watery. Meanwhile, place oil in a kadhai – enough for deep frying.
Blend the batter well and beat with your fingers so that the batter is fluffy. Dip each of the filled chillies into the batter and make sure that the batter coats each chillie. Deep fry in hot oil. Turn once or twice and fry on medium heat till both sides of the chillies are crisipy and golden brown. Fry only 3-4 coated chillies at one time. Do not add too many at one time. Serve piping hot with tea/coffee. Tastes delicious especially on a winter afternoon or evening.
Chicken sandwiches
Chicken sandwiches, picador chilly pakoras and a cup of soup? Sounds like a perfect winter meal?
INGREDIENTS
4 slices of sandwich bread
Butter
For the filling:
3 cups of leftover chicken – shredded with the bones removed
3 tbsps of mayonaisse
2 tsps of chopped garlic
1 tsp of green chutney – optional
Salt
1 medium sized green capsicum – seeds removed and cut into small pieces
2 sliced tomatoes
To prepare the filling: In a bowl, put the chicken boneless pieces, capsicum, garlic, green chuntney and blend well to get a smooth paste. Remove to a mixing bowl and add the mayonnaise. Mix well and your spread is ready. Butter your slices and then spread the mixture evenly. Place a few tomato slices, cover with another slice of bread and serve. You could also grill the prepared sandwiches.
If you don’t have left-over chicken, boil some chicken, remove the bones and use the shredded chicken.
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