Cookery

Bhairav Singh – Master Chef Intercontinental, Marine Drive, Mumbai – Southern Flavour

CineBuster Online | Updated

Enjoy this monsoon with Crunchy Chilli Pineapple Pakoda and Delicious Pepper Fried Chicken. These preparations are infused with southern herbs and spices like extremely aromatic curry leaves, Black Pepper, Tangy Tamarind, Spicy Chillies etc.

Chilli Pineapple Pakoda

Ingredients:
1 pineapple, 3 tbsp. gram flour, 1 tbsp. semolina, 1 tsp. chilli flex, ½ tsp. freshly crushed black pepper, 2 pinch turmeric powder, salt to taste, water as required
oil for frying

For garnishing:
Fresh red chilli to garnish

Method:
•Peel the pineapple and cut in to the nice diamond cut.
•Take mixing bowls, add pineapple, chilli flex, black pepper, mix it well and keep a side.
•Take another bowl; add gram flour, semolina, turmeric powder, salt and mix well then add some water and make smooth paste. By adding little water at a time, it will not form any lumps and batter will be smooth.
•Then add remaining water and make thick batter. Batter should not be too thick or too thin. it should be coating consistency.
•Now heat the oil in pan on medium heat for deep frying.
•Check the oil, if it is ready for frying pakoda or not. Make sure that pineapple slice is coated with the batter from all sides.
•Now carefully, gently drop it into hot oil.
•Fry few pakodas at a time. Do not over crowd them.
•Fry them well and do turn them for even frying texture from both the side.
•Do not over fry, once fried remove them on paper towel lined plate. Garnish with fried red chilli. Serve hot and fresh.

 

Pepper Fried Chicken

Ingredients:
200 gm. chicken strips (small size), 2 springs curry leaves, ½ tsp. black pepper (freshly crushed), 1 tbsp. ginger garlic paste, 1 tbsp. tamarind pulp, ½ tsp. red chilli powder, 1 tsp. corn starch, 1 tbsp. refined flour, salt to taste, oil for dip frying

For garnishing:
2 fried green chilli, 1 Springs curry leaves (fried)

Method:
Cleanand wash chicken strips and dry it with the help of papper towel and keep a side.
Take a mixing bowl, add chopped curry leaves, freshly crushed black pepper, ginger garlic paste, tamarind pulp, red chilli powder, salt, corn starch and refined flour. Mix well and make a thick batter, now add chicken strips, mix well, check seasoning and keep a side for 20 minutes.

Heat the heavy bottom frying pan , heat the oil, once oil get heated then fry the chicken strips till get nice golden red colour and crispy texture. Serve hot garnishing it with fried green chilli and curry leaves.