Cabbage n Capsicum coleslaw

Generally coleslaw comprises only of cabbage but I add some capsicum to it too.

This is a very quick salad recipe and is healthy and good to eat with any meat kebabs.

So going straight to the recipe;

Ingredients

Cabbage – 1 whole around 600gm – depends how much you also want to make

Capsicum – 2 big sized capsicum, weighing 300gms

Mayonnaise – American mayonnaise is good (generally I don’t like the fun food stuffs)

Pepper

Salt

Process

Cutting the cabbage and the capsicum is the main thing in making coleslaw.

So you need to cut the cabbage and the capsicum in long thin slices of atleast 4inches long. So you can imagine it should look like long and shredded.

Now, take it in a mixing bowl all the cut cabbage and capsicum

Add, 5 tablespoon of mayonnaise

Add, 1 tablespoon of pepper and salt to taste

Mix in nicely and thus your cabbage n capsicum coleslaw I ready to be served.

Oh, one more tip, you can refrigerate it for sometime to make it little cool, and it does make the coleslaw more COOL.

So………… ENJOY!!!

Chicken Fry (Nanking Style)

We like the fried chicken of a restaurant out here in hyderabad, called Nanking, so we relish the taste of it and invented this process of cooking it, which is close to the fries which they make.

Ingredients

1 kg Chicken (importantly, with the skin) – cut into medium pieces, so you might get around 15 pieces.

Ginger and Garlic paste – 2 -3 tablespoon (depending upon how pure and strong the paste is, hehehe)

Chilli powder – 1 tablespoon (add more if you want it to be hot)

Pepper powder – 1 tablespoon

Cornflour – 5 tablespoon

Maida – 3 tablespoon

Eggs – 2-3 depending on how much size the hen has laid her egg

Green chilli 3-4 – nicely chopped

Lime – 1 pcs

Oil

Salt - to taste

(optional) Ajinamoto which is also called Monosodium Glutamate – 1 teaspoon

(optional) – Red color

Process

Take a mixing bowl and place all the chicken (hope you first wash the chicken, no need to say)

Marinate nicely in the chicken, ginger n garlic paste, chilli powder, pepper powder, cornflour, maida, salt and the color (optional) and keep it in the refrigerator for 2-3hrs. (Refrigeration is not a mandate; you can straight away go to the next step)

Take it out and mix egg and ajinamoto (optional)

Sprinkle the chopped green chillies and squeeze the lime

Now in a frying pan, little deep enough, a kind of an Indian kadai, pour oil and nicely heat it, till you can feel the temperature of the oil and you know that if you now put any thing in it, it will nicely give the sound of deep frying.

So put your marinated chicken, whatever quantity it can hold, you will notice that as you place the chicken the coat is getting crisper, so turn it around and fry it for 10mins or till the time you know that the chicken cooked.

Now…………………………………. ENJOY!!!

It's been loooooonnngggg time

It's been loooooonnngggg time since I opened this blog... never posted a word... hahahaha.... but will do so....

So all you people out there hold your gastric urge for some more time....

am coming back!!