New Recipes

1 Thaw chicken legs; Blanch in boiling water for 20 seconds; Remove and immediately rinse in running water till cool; Discard the bones; Slice; Marinate in some salt for 30 minutes 2 Peel, rinse a.

Jhinga Till Tikka

Ingredients :

2000g fresh shrimps, 500g grated , 50g roasted black sesame , 50g roasted white sesame seeds, 100g flour, 4 eggs, 1t salt, some oil, 500g mango, 12g ginger, 10g green cardamon powder, 1L oil.

(1) 200g sugar, 10ml lemon juice.
(2) 20g chili powder, 20g dried mango powder, 1.5t salt.

Preparation :

1. Peel, rinse and mince ginger.
2. Peel, seed and julienne mangoes.
3. Heat a skillet over a high heat; Turn to a low heat; Add seasoning (1); Cook over a low heat till the sugar is dissolved and slightly brown; Add the mined ginger, the mangoes and 10g green cardamon powder; Mix well; Cook over a low heat for 15 minutes; Turn off the heat; Cool; Keep in the fridge for 15 days to be mango chutney.
4. Cut off the shrimps' heads and legs; Discard the shell (except the section which is just next to the tail); Devein with toothpicks; Rinse and pat dry; Marinate in seasoning (2) for 60 minutes; Thread the shrimps onto each bamboo skewer.
5. Add 500g grated coconut, 50g roasted black sesame seeds and 50g roasted white sesame seeds to a big bowl; Mix well.
6. Beat eggs.
7. Evenly coat the shrimps with a layer of flour; Evenly coat with a layer of the egg solution; Evenly coat the coated shrimps with a layer of the mixture from the step 5.
8. Add 1L oil to a wok; Bring to the boil over a high heat; Deep-fry the shrimps over a high heat for 3 minutes; Remove and drain; Turn off the heat.
9. Arrange the shrimps on a serving plate with the mango chutney on the side; Ready to serve.