PANEER FINGERS

Ingredients:

1. Paneer - 2 cups

2. Rava - 1/2 cup

3. Milk - 1/2 cup

4. Finely chopped ginger - 2 tsp

5. Finely chopped green chillies - 2 teaspoons

6. Finely chopped coriander leaves - 2 tablespoons

7. Salt as required

8. Oil for frying

9. Bread slices - 5 to 6

Method:

Mix Paneer in a mixer for a minute. Mix rava and milk together and cook stirring continuously until mixture become solid. Allow to cool. Mix together paneer, rava mix, chopped ginger, green chillies, coriander leaves and salt. Sieve well and make a fine dough. 

Take equal portions from the dough and shape into fingers. Make bread powder from bread slices using a mixer. Roll Paneer Fingers in the bread crumbs and cover them well.

Place a Kadai on fire and pour in oil for frying Paneer Fingers. When oil comes to smoking point add prepared Paneer Fingers one by one carefully.

Fry till colour of Paneer Fingers turns golden brown. Remove from fire.

Serve hot with sauce.

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COCONUT BUTTER BUN

I won 2nd Prize for this dish in a Cookery Competition organized by Kochi Women's Forum.

Ingredients:

1. Maida - 1 cup
2. Water - 1 cup
3. Butter - 25 gm
4. Salt as required
5. Mixed fruit jam - as required
6. Strawberry Jelly powder - 3-4 tablespoons
7. Dessicated Coconut - 1 cup
8. Sugar - 2 tablespoons
9. Oil to fry

Method:

Boil Water, butter and salt together. Turn fire to low and slowly add maida. Stir well. Mix the dough well and make a smooth dough. Make big balls [bit bigger than chappathi balls] from this dough roll a bit in the size of cutlets. Heat oil and fry these buns until color turns brown.

Mix Jelly powder in 1/2 cup water and boil. Set aside.

Cut each bun without being separate completely and apply jam inside each of them.

Dip these buns in strawberry jelly liquid and roll in dessicated coconut.  

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CHINESE CHICKEN ROLL

Ingredients:

1. Garlic chopped - 1 Tsp
2. Onions - 2
3. Cooked & shredded Chicken - 2 cups
4. Shredded Cabbage - 1 cup
5. Shredded Carrot - 1/2 cup
6. Spring Onion - 1/4 cup
7. Maggy's Chicken Cubes - 2
8. Soya Sauce - 1 Tablespoon
9. Tomato Sauce - 2 Tablespoons
10. Maida - 1 1/2 cups
11. Egg - 3
12. Bread Crumbs - as required
13. Oil - as required
14. Salt - as required 

Method:

Fry chopped garlic in some oil for a minute and add sliced onions. Saute until onion become tender, add cooked shredded chicken and saute for a few minutes. Now add shredded cabbage, shredded carrot, chopped spring onion and saute until raw taste of vegetables disappears. Add Maggies chicken cubes, soya sauce, tomato sauce & mix well. Please take care while adding chicken cubes and soya sauce as both having high amount of salt. Make a batter with maida, 1 egg, salt and water. Make moderately thin pancakes with this batter. Place chicken filling on one side of the pancake and roll, folding other two sides. Seal the end with the same batter. Dip each roll in beaten egg, coat in bread crumbs. Heat oil and deep fry till turns golden brown. Serve hot with tomato ketchup.

Tip: Chinese dishes are always prepared on high flame. Hence please place all the ingredients handy before starting cooking. The reason for this is- mostly all the vegetables are half cooked by Chinese. So it's proteins are not lost and tastes crunchy too.

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HOME-MADE EFC

Ingredients:

1. Boneless Chicken Pieces - 1/2 kg
2. Peppercorns - 1 Tablespoon
3. Garlic - 6-7 cloves
4. Maida - 1 cup
5. Egg -1
6. Cornflakes - as required
7. Oil - as required
8. Salt - as required

Method:

Cut boneless chicken pieces into stripes. Crush pepper & garlic and mix in chicken pieces with salt. Keep aside for marination. Make a smooth batter with maida, egg, salt & water. Dip each chicken pieces in the batter and roll in well-crushed cornflakes and deep fry in hot oil. Serve with mayonnaise and tomato sauce.

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CHILLY FISH DRY

Ingredients:

1. King Fish - 1/2 kg
2. Pepper Powder - 1 tsp
3. Corn Flour - 2 Tablespoons
4. Maida - 2 Tablespoons
5. Egg - 1
6. Red food colour - a pinch
7. Chopped Garlic - 1 Tablespoon
8. Onions - 2 big
9. Green chillies - 6
10. Tomato Sauce - 4 Tablespoons
11. Soya Sauce - 2 Tsp.
12. Chilly Sauce - 1 Tablespoon
13. Capsicum - 1
14. Spring Onion - chopped 1 cup
15. Chicken Soup Cubes - 2
16. Salt - as required

Method:

Clean fish, remove skin and cut into cubes. Mix salt and pepper powder and keep aside. Mix corn flour, maida, egg, a pinch red food color & salt and make a thick batter adding enough water. Dip each fish cube in this batter and deep fry firstly at smoking point and then on medium flame. Take 3 tablespoons of the same oil in a kadai and saute chopped garlic. Add cubed big onions and spirally cut green chillies to it. Saute well and before changing color add tomato sauce, soya sauce and hilly sauce to it. Stir well. Add diamond cut capsicum and a handful of chopped spring onion. Add crushed

chicken cubes. Mix in and add fried fish pieces. Mix well and remove from fire. Garnish with chopped spring onion.

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