Popcorn Chicken

Among all the chicken favorites Popcorn Chicken is not only very easy to cook but also flavorful, moist and crunchy at the same time. Be it a casual lunch idea for family or a small home party; popcorn chicken is sure to please your family and guests alike. It also makes a delicious snack item for the children. Popcorn chicken tastes better if served with tomato ketchup. Here is a really simple, quick yet a better recipe to try this weekend but make sure you have cut the chicken, preferably breast pieces, into really small cubes. So let us start:

Popcorn Chicken served with Ketchup

Ingredients group 1

Boneless Chicken 600 - 800 grams (cut it into small cubes)

Ingredients group 2

Maida or plain flour: 1 cup

Corn flour: 2 tablespoon

Pepper powder: 1 tablespoon 

Salt: to taste

Ingredients group 3

Egg white: 2 nos

Milk: 2 tablespoon

Salt: to taste

Ingredients group 4

Bread crumbs: 1 cup

Step by step method for easy cooking

Step 1:

Wash and drain the chicken cubes. Keep rest of the ingredients ready and handy.

Step 2:

Take a shallow bowl and mix maida, corn flour, pepper powder and salt (refer to ingredients - group 2). This is a dry mix for coating, no water should be added.

Step 3:

Take 2 egg whites in a shallow bowl, add milk and salt (refer to ingredients - group 3) and mix it.

Step 4:

Take some bread crumbs (refer to ingredients - group 4) in a separate shallow bowl.

Arrange the above 3 bowls i.e., coating mix, egg mixture dip and bread crumbs in a row.

Step 5:

Take vegetable oil a frying pan and bring it to medium high heat.

Now take the chicken cubes and toss it in dry maida coating mixture. Then dip it in egg mixture. Then toss it in bread crumbs. Then again dip into egg mixture and then toss it in bread crumbs once again. To get nicely coated all over, do it piece by piece.

Deep fry the coated chicken pieces on medium high heat until the preparation gets nice desired color. Do not put all the chicken at once into oil, but fry them batch by batch for better results. Now spread them a paper towel to absorb excess oil.

Step 6:

Arrange the yummy Popcorn Chicken in a serving plate and serve hot with tomato ketchup. Bon appétit!

This recipe is also published at:

www.coastaldigest.com

Shami Kabab

Shami Kabab is a delicious lamb/meat preparation, very popular among all types of Kababs in Indian subcontinent.  Easy to prepare and can be stored in refrigerators for real long time. A good accompaniment for any kind of meals and even served as snacks with evening tea. Children love them and hence Shamai Kabab is a great idea for children’s lunch-box too.  Shami Kabab is a favorite item during Iftar time in Ramadan days in many parts of the country.  There are different ways to make Shami Kababs but this method is the easiest one as it doesn’t need minced/ground meat.

Home made Shami Kabab
Photo: Seema Iqbal

Simple Ingredients:

Boneless lamb (or any meat of your choice): 1 kg.

Water: ½ cup

Onion (chopped): 2 nos.

Split Bengal gram – soaked (Chana dal):  ¼ kg.

Cumin seeds: 1tablespoon

Ginger: ½ inch piece

Garlic: 5 - 6 cloves

Turmeric powder: ¼ tablespoon

Red Chilli (crushed): 1tablespoon

Garam-masala powder: ½ teaspoon

Salt to taste

Lemon juice: 1 ½ tablespoon

Green chilli: 2 nos.

Coriander leaves: ½ cup (chopped)

Egg: 2 nos. (beaten)

Oil: for shallow frying

Method:  Step by step method for easy cooking

Step 1:  In a pressure-cooker add boneless meat, water, chopped onion, soaked chana dal, cumin seeds, ginger, garlic, turmeric powder, red chilli powder, garam-masala powder and salt -- cover the lid and cook it till the meat is done.  Open the lid, mix well and cook for some more time until all water evaporates.

Step 2:  Now grind this mixture of cooked meat and ingredients in a food-processor adding lemon juice, slit green chilli, and coriander leaves, to get a thick coarse paste.

Step 3:  Now make small dumplings of the mixture and press it between your palms to get flat circular croquettes, which is the right shape for Shami Kabab.  Approximately 1 ½ to 2 inch diameter and up to ½ in thick croquettes are ideal in size.

Step 4:  Now take a frying pan and heat oil.  Once oil is hot dip the Kabab in beaten egg and shallow fry them on low heat till they get nice brown colour.  You can also use ghee or butter instead of oil.

Step 5:  Serve Shami Kabab garnished with chopped coriander leaves, lemon pieces and onion rings as seen in picture. Bon appetite!

Important and useful tips:

Do not overcook or over grind the meat. Meat mixture has to retain its fiber texture for great taste.  After step 3 you can also store the Kabab for real long time.  It remains fresh in refrigerator for a week or even more.

This recipe of Shami Kabab is also published at: 

     1.  www.coastaldigest.com

     2.  www.seemaiqbal.blogspot.com