*Marinate the chicken pieces with 1/2 tsp of pepper and salt.Keep the marination for 10 minutes.
*Cook this until chicken become soft .
*keep it aside and once it cools down shred the chicken pieces
*Heat a pan , add 1 tbsp of oil , sauté minced garlic until it ‘s raw flavour go off.
*Add grated cabbage and carrot ,sprinkle some salt and 1 tsp of pepper powder.
*Mix well and let it cook for 2 minutes, add shredded chicken along with soya sauce and chilli sauce.
*Combine everything very well and cook for another 2 minutes.
*Switch off the flame and let it cool.
*Take a small bowl add all purpose flour and make a thick batter by pouring water.
*Take a spring roll sheet add 1 tbsp of prepared chicken filling.
*Roll it till the middle portion and fold it from sides .
*Roll it up and seal the edge with the prepared maida batter.
*Make all the spring rolls like this.
*You can make 20 spring rolls with this much of filling.
*Heat enough oil for deep frying. Deep fry all the spring rolls until it’s colour become golden .
*Serve hot with some tomato ketchup.
NOTE.
•Keep the spring roll sheets out the refrigerator 1 hour before preparation.
•Cover the spring roll sheets with a damp towel, this way spring roll sheets will be moist and soft.
•Once the spring rolls are ready to fry you can either deep fry all or freeze it up to two weeks in a ziplock bag.
• Make sure that the edges of the spring rolls are sealed well with the maida batter. Otherwise filling will come out while deep frying the spring rolls.
Today i am here with a delicious chicken recipe ,chicken 65 .This can be served as a starter or as a side dish for fried rice .I have used boneless chicken pieces to prepare this yummy starter dish .We can even use chicken with bones and follow the same method.
INGREDIENTS
Boneless chicken (2chicken breast pieces)-400gms
chilli paste -2 tbs(made a paste of 5 kasmiri chilli )
ginger garlic paste-1&1/2tbsp
salt
pepper-1tsp
vinegar-1 tsp
turmeric-1/4th tsp
corn flour-2 tbs
ginger-medium sized
garlic-6 cloves
curry leaves -3 sprig
oil-for deep frying chicken
oil- 2 tbsp
kashmiri chilli powder-2 tsp
crushes pepper -1 tsp(optional)
METHOD
Wash and clean the chicken pieces,cut them in to cubes.
Marinate the chicken pieces with ,turmeric powder,homemade kashmiri chilli paste,ginger garlic paste ,salt and pepper powder .
Keep the marination for 20 minutes.
After 20 minutes add corn flour ,and mix well.
Break 2 eggs in to a bowl and whisk well.
Dip each chicken pieces in the egg wash and deep fry in the medium hot oil.
Fry all these chicken pieces in smaller quantity,let them become cripsy golden in colour.
Transfer these fried chicken pieces in an oil absorbant paper.
Another pan add 2 tbsp oil,once the oil become hot add finely chopped,ginger, garlic ,green chillies and curry leaves.
Saute it for 2 – minutes,when it’s raw taste goes off,add kashmiri chilli powder and some salt ,mix well.
Now we can add fried chicken pieces and coats well with these masala,which will give nice colour for chicken 65.
Finally sprinkle some crushed pepper (optional) which will make chicken 65 little more spicy.
Great dish to serve as a starter or side dish for any kind of fried rice !!!
Serve hot!!!!
Note:
No need to add any food colour for chicken 65’s preparation,kashmiri chilli powder will give tempting red colour for this dish.
Finally salt should be added very carefully.little bit only required.
FOR VIDEO RECIPES SUBSCRIBE TO MY YOUTUBE CHANNEL!!!!
simple chicken recipe with leftover grilled chicken .You can either serve it as a side dish for chapathi or use as a filling for sandwiches .
