A Simple List of Ingredients:
1. Small Boneless Chicken Pieces
2. Tandoori Masala Powder
3. Lemon Juice
4. An Egg
5. Red Chilli Powder
6. Ground Coriander
7. Ground Cumin
9. Plain Flour
10. Vegetable Oil
Bismillah, let’s begin!
Into a mixing bowl, place 1/2 kilo (1 pound) of Small Boneless Chicken Pieces. They should all be roughly the same size so that they can cook at the same time.
Next, add 2 tablespoons of Tandoori Masala Powder. This is a wonderful blend of spices which is usually used in Indian cooking, especially to make Tandoori Chicken.
Then, add 1 Egg.
1 tablespoon Lemon Juice
1/2 teaspoon Red Chilli Powder, or to taste
1 teaspoon Ground Coriander and 1 teaspoon Ground Cumin
1/2 teaspoon Salt, or to taste
Mix well. You may marinade these for a few hours or cook straight away.
I made mine straight away since I had to get these to an Iftaar being held at my cousins’ house – gosh, I miss Ramadan 🙁
To fry, take about 8 ounces (226 grams) of Plain Flour. You can season it, if you want.
Fill a large saucepan with about an inch of Vegetable Oil, and heat, ready to fry.
Dip the chicken pieces in and coat them in the plain flour, and then place into the hot oil. Don’t overcrowd the pan – fry a few at a time.
Fry on a medium heat for a few minutes until golden brown and cooked all the way through. Place onto paper towels to soak up the excess oil.
Pile them up high and serve straight away! Serve with chilli sauce, ketchup, garlic sauce – whatever floats your boat! Check out my sauces archive for more ideas!
Recipe from Kelewele
Kelewele is a Ghanaian delicacy of fried and spicy plantain that is all the rage. It is sometimes served with rice and a stew or peanuts, or alone as a dessert or snack. It is also popular for breakfast.
1 teaspoon crushed fresh ginger
1 teaspoon of Cayenne pepper
1 teaspoon salt
1 teaspoon pepper
The juice of a lemon
Oil for frying
Peel and cut plantains into small cubes and mix with lemon juice.
Mix the spices and roll the plantain cubes into this mixture. Allow to stand for at least 10 minutes.
Heat the oil. Fry cubes in hot oil until golden brown. Make sure the cubes do not stick together.
Drop and sprinkle with salt and dry parsley. Serve hot.
Recipe of Pancakes
Ingredients / for 4 people
250g of flour
1/2 l of milk
1 pinch salt
2 tablespoons sugar
50 g of melted butter
The best recipe for pancake batter! – Step 1
1Pour the flour in a bowl with salt and sugar. Make a well in the middle and pour the eggs lightly beaten with a fork.
The best recipe for pancake batter! – 2nd step
Start gently stirring the flour with a wooden spoon.
The best recipe for pancake batter! – Step 3
When the mixture becomes thick, add the cold milk little by little, you can use a whisk but always gently to avoid lumps.
The best recipe for pancake batter! – Step 4
2When all the milk is mixed, the dough must be fairly fluid, if it appears too thick, add in little milk.
The best recipe for pancake batter! – Step 5
Then add the melted butter, mix well.
Cook the pancakes in a hot pan (no need for fat, it is already in the dough). Pour a small ladle of dough into the frying pan, make a rotating motion to distribute the dough over the whole surface, lay on the fire and when the turn of the pancake is colored clear, it is time to turn it over. Let cook about a minute on this side and the pancake is ready. Repeat until the dough is depleted.
Flour: 240 g
For the mold: 20 g
Chemical yeast: 0.5 sachet
Butter softened: 240 g
For the mold: 20 g
Sugar powder: 240 g
Salt: 1 pinch
Calories = High
1 Preheat the oven to 180 ° C (6). Whisk the butter with the powdered sugar and salt until an ointment is obtained.
2 Incorporate the eggs one by one, then the flour and baking powder together.
3 Butter and flour a rectangular cake pan, pour in the dough, then smooth the surface with a spatula. Bake for about 50 minutes: the blade of a knife planted in the heart of the cake must come out dry.
4 Let cool in the mold, out of the oven, then unmold and cut into parts.