image courtesy: ifood

Ingredients Of Chicken Pakoras

• 1 cup gram flour
• 1 cup boneless chicken pieces
• Salt to taste
• 2 pinch sweet soda
• 1 tsp. red chili powder
• 1 tbsp. garlic ginger paste
• Oil as required

For Ginger Garlic Sauce

• 1 small piece ginger
• 3 cloves garlic
• 1 tsp. red chilies crushed
• 4 tbsp. tomato ketchup

Method Of Chicken Pakoras

• Put gram flour, salt, sweet soda, red chilies and ginger garlic paste in a bowl and mix well with water. Make a thick paste.
• Heat oil in a wok. Dip the chicken pieces cut into cubes in a gram flour mixture and fry them till they turn golden brown.
• Take them out on paper towel and serve them with ginger garlic sauce.

For Sauce

• Finely chop ginger and garlic.
• Heat oil in a pan. Add tomato ketchup, ginger and garlic.
• When it is slightly cooked, add red chilies and take them off flame.

Chicken Pakoras Recipe By Chef Adeel) is a post from: Neel's Corner

I love Chef Tahir’s program “cooking on budget”, where you can learn to make every thing which is available in market at your home at very low price

Ingredients Of Chicken Lollipops

• 1/2 kg chicken wings
• 1 cup gram flour
• 1 tsp. salt
• 1 tsp. red chili flakes
• 1 tsp. crushed cumin seeds
• 1 tsp. green chilies, chopped
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tbsp. crushed coriander seeds
• Oil for frying

Method Of Chicken Lollipops

• Form lollipops of chicken wings by pushing the meat down to one end of each wing.
• Mix salt, red chili powder, red chili flakes, turmeric, crushed coriander, crushed cumin and chopped green chilies with gram flour to make a thick batter.
• Dip chicken lollipops in this batter and deep fry.
• Serve Chicken lollipops with your favorite salsa.

Chicken Lollipops Recipe (By Chef Tahir) is a post from: Neel's Corner

Ingredients Of Chicken Methi Pakoras

• 300 gm chicken minced meat
• 1 cup fresh fenugreek leaves (methi)
• 1 1/2 cup gram flour
• 3 medium onions, sliced
• 6-8 green chilies, chopped
• 2 tbsp red chili powder
• 2 tbsp white cumin seeds
• 1 tbsp garlic paste
• 4-6 curry leaves, chopped
• Handful green coriander. chopped
• 1/4 tsp baking powder
• Salt to taste
• Oil for deep frying

Method Of Chicken Methi Pakora

• Make a light thick and smooth batter using the sifted gram flour, baking powder and keep it aside for 30 minutes.
• Mix the remaining ingredients and gently fold in the batter except oil. Add a little water if needed for mixing. After mixing leave it for 10 minutes. Check the seasoning by frying one pakora.
• Heat oil and deep fry the pakoras till golden brown on light medium flame.
• Remove from oil and place them on the kitchen towel to remove the excess oil.
• Serve hot with ketchup or chutney.

Chicken Methi Pakora: Recipe is a post from: Neel's Corner

This halwa tastes so great and its very nutritious and good specially in winters. My kids love it and they want to eat it on daily basis and they even take it as a lunch to their schools. Try to make it in non stick pan because gram flour burns so easily in other pans. Cook this halwa on very low flame for good result.

Ingredients Of Besan Ka Halwa

• 2 cups gram flour
• 1 cup sugar, grinded
• 1 cup milk
• 1/2 cup ghee
• 1 cup balai
• 6 cardamoms
• Almonds and pistachios for garnishing, chopped

Method Of Besan Ka Halwa

• Heat ghee in non stick pan, add cardamoms and fry them for few seconds.
• Add gram flour and cook it on very low flame stirring continuously. You have to cook the gram flour at least for 15-20 minutes. Add half balai after 10 minutes and other half after 20 minutes.
• Add sugar and mix it well. When sugar dissolves then increase the flame to medium and add milk and stir till milk is mixed thoroughly.
• Stop cooking when halwa leaves the ghee. Add nuts and serve it hot or cold.

Besan Ka Halwa: Recipe is a post from: Neel's Corner

Ingredients Of Allo Bonday

• 1 kg potatoes
• 4 green chilies, chopped
• 1 bunch coriander leaves, chopped
• 250 gm gram flour
• 1/2 tsp mustard powder
• 1 tsp cumin seeds, roasted and ground
• 1 tbsp red chili powder
• Salt to taste
• Oil for frying

Method Of Aloo Bonday

• Boil the potatoes in an open mouthed pot and mash them.
• Add green chilies, coriander leaves, cumin seeds, red chilies and salt in mashed potatoes. Mix it with your hands.
• Make small rounds from potato mixture.
• Take gram flour in other bowl and add salt, red chilies and water in it to make a thick paste.
• Heat oil in a wok. Dip potato rounds in gram flour mixture and deep fry them till  they are golden brown.
• Serve them with sauce of your choice.

Allo Bonday (Mashed Potato Balls By Zubeida Tariq): Recipe is a post from: Neel's Corner

Ingredients Of Boondi Kay Laddu

• 1 cup besan (gram flour)
• 1 tbsp rice flour
• 1 pinch baking powder
• 1 tbsp melon seeds
• 1 tbsp cashew nuts, chopped
• Oil for deep frying
• 2 cups sugar
• 1 cup water
• 1 pinch cardamom powder
• 1 pinch yellow color

Method Of Boondi Kay Laddu

• Mix the flour. rice flour, baking powder and yellow food color. Add water and make a smooth thick batter.
• Heat the oil in wok. Take the batter and pour it over a sieve with round holes to make boondies. Tap it gently with a spoon so that small balls of dough fall into the oil. Make the balls with all batter and keep it aside.
• Heat the sugar and water till it reaches half thread consistency.
• Mix in melon seeds, cardamom powder, cashew nuts and fried boondies. When the mixture is still warm make into balls. Boondi kay laddu are to be ready to served.

Boondi Kay Laddu: Recipe is a post from: Neel's Corner

Ingredients

• 1/2 kg boneless chicken
• 2 cup gram flour (besan)
• 1tsp red chili
• 1 tsp crushed cumin seeds
• 1 tsp crushed dry coriander
• Salt to taste
• 1/4 bunch fresh green coriander and mint leaves
• 2 tsp pomegranate seeds (anar daana)
• Oil for frying

Method

• Cut the chicken in cubes.
• In a bowl mix gram flour,chili. salt, crushed cumin, coriander, fresh mint and coriander leaves and pomegranate seeds. Mix it in a water and form a paste form mixture.
• Now add chicken in this mixture.
• Heat oil and deep fry these chicken pieces (put the chicken mixture with the help of spoon).
• Serve hot with sauce of your choice.

Chicken Pakora (by chef Zakir):Recipe is a post from: Neel's Corner