Vegan Chicken Popcorn
Servings - 2 - 3
INGREDIENTS
Water - 1 litre
Garlic - 2 teaspoons
Ginger - 2 teaspoons
Salt - 1/2 teaspoon
Soya chunks - 140 grams
All purpose flour - 70 grams
Water - 200 milliliters
Corn starch - for coating
Bread crumbs - 180 grams
Black pepper - 1/2 teaspoon
Garlic powder - 1/2 teaspoon
Salt - 1/2 teaspoon
Oil - for frying
PREPARATION
1. Heat 1 litre water in a heavy skillet, add 2 teaspoons garlic, 2 teaspoons ginger, 1/2 teaspoon salt and mix it well.
2. Bring it to a boil.
3. Remove it from heat, add 140 grams soya chunks and mix it well.
4. Soak for 15 minutes.
5. Remove it from water and squeeze well. Keep aside.
6. In a bowl, add 70 grams all purpose flour, 200 milliliters water and mix it well.
7. In a another bowl, add 180 grams bread crumbs, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and mix it well.
8. Take the soaked soya chunks and dip it in all purpose flour paste.
9. Coat it with corn starch and again dip it in all purpose flour paste.
10. Then, roll it in bread crumbs mixture.
11. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
12. Drain it on an absorbent paper.
13. Serve hot.
Chicken Tikka Popcorn
Servings - 2 - 3
INGREDIENTS
Gram flour - 25 grams
Oil - 2 tablespoons
Red chili - 1 1/2 teaspoons
Curd - 120 grams
Fresh cream - 120 grams
Ginger garlic paste - 1 tablespoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Black salt - 1 teaspoon
Dry fenugreek leaves - 1 tablespoon
Salt - 1 teaspoon
Boneless chicken - 630 grams
Corn flakes - 110 grams
Bread crumbs - 110 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Oil - for frying
Coriander - 60 grams
Mint - 40 grams
Onions - 150 grams
Garlic - 1 1/2 tablespoons
Green chili - 1 tablespoon
Sugar - 1 tablespoon
Salt - 1 teaspoon
PREPARATION
1. Take a pan, add 25 grams gram flour and dry roast until it turns golden brown in color.
2. Remove it from heat and transfer this into a mixing bowl, add 2 tablespoons oil, 1 1/2 teaspoons red chili, 120 grams curd, 120 grams fresh cream, 1 tablespoon ginger garlic paste, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1
teaspoon garam masala, 1 teaspoon dry mango powder, 1 teaspoon black salt, 1 tablespoon dry fenugreek leaves, 1 teaspoon salt and mix it well.
3. Add 630 grams boneless chicken and mix it well.
4. Marinate for 30 minutes.
5. In a blender, add 110 grams corn flakes and blend well into a fine powder.
6. Transfer this into a bowl, add 110 grams bread crumbs, 1 teaspoon salt, 1 teaspoon red chili and mix it well.
7. Take the marinated chicken piece and roll it in bread crumbs and corn flakes mixture.
8. Heat sufficient oil in a deep fryer and deep fry these until it turns golden brown and crispy.
9. Drain it on an absorbent paper.
10. In a blender, add 60 grams coriander, 40 grams mint, 150 grams onions, 1 1/2 tablespoons garlic, 1 tablespoon green chili, 1 tablespoon sugar, 1 teaspoon salt and blend it into a smooth puree.
11. Serve hot with prepared chutney.
Mushroom Popcorn With Honey Garlic Sauce
Servings - 2 - 3
INGREDIENTS
Mushrooms - 350 grams
Salt - 1 teaspoon
Onion powder - 1 teaspoon
Paprika - 1/2 teaspoon
Black pepper - 1 teaspoon
Ginger garlic paste - 2 teaspoons
Lemon juice - 2 teaspoons
All purpose flour - 100 grams
Salt - 1/4 teaspoon
Water - 150 milliliters
Bread crumbs - for coating
Oil - for frying
Oil - 1 tablespoon
Garlic - 2 tablespoons
Soy sauce - 45 milliliters
Water - 110 milliliters
Brown sugar - 50 grams
Honey - 75 grams
Corn flour - 1 tablespoon
Water - 2 tablespoons
PREPARATION
1. In a mixing bowl, add 350 grams mushrooms, 1 teaspoon salt, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1 teaspoon black pepper, 2 teaspoons ginger garlic paste, 2 teaspoons lemon juice and mix all the ingredients well.
2. Marinate for 15 minutes.
3. In a bowl, add 100 grams all purpose flour, 1/4 teaspoon salt, 150 milliliters water and mix it well to make a thick batter.
4. Dip the marinated mushroom in all purpose flour mixture.
5. Roll it in bread crumbs and coat the mushroom completely.
6. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.
7. Drain it on an absorbent paper.
8. Heat 1 tablespoon oil in a pan, add 2 tablespoons garlic and stir for 1 - 2 minutes or until it turns golden brown in color.
9. Then, add 45 milliliters soy sauce, 110 milliliters water and stir well.
10. Bring it to a boil.
11. Now, add 50 grams brown sugar and mix it well.
12. Add 75 grams honey and mix it again.
13. In a bowl, add 1 tablespoon corn flour, 2 tablespoons water and mix it well.
14. Pour the mixture into the pan and mix it well.
15. Bring it to a boil.
16. Serve popcorn with prepared sauce.
