Healthy Red Amaranth (Cheera) Cutlet Recipe If you're looking for a tasty way to include more leafy vegetables in your family's meals, these Healthy Red Amaranth (Cheera) Cutlets are a great option. They are crispy on the outside, soft on the inside, and packed with nutrients like iron, fiber, and vitamins. Even picky eaters and kids who usually avoid leafy greens will enjoy these delicious cutlets. To make your cooking journey easier, I've added links to some of the kitchen ingredients and tools used in my recipes Ingredients 50 grams fresh red amaranth (cheera) leaves 50 grams boiled and mashed potatoes 1 medium onion, finely chopped ½ teaspoon finely chopped green chilli (optional) ¼ teaspoon minced ginger 1½ tablespoons oil Salt to taste ¼ teaspoon red chilli powde ½ teaspoon coriander powder ½ teaspoon garam masala...
Homemade Tasty Crispy Chicken Easy Recipe
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Homemade Crispy Chicken Easy Recipe
NECESSITY IS THE MOTHER OF INVENTION. WHY I AM WRITING THIS IS BECAUSE MANY INTERNATIONAL BRANDS CREATE THEIR OWN TASTE AND RECIPES IN THE MARKET BUT THEY ALL HAVE ONE THING IN COMMON THAT IS KITCHEN. SO IN MY KITCHEN I AM THE GENIUS AND SO YOU ARE. WHY NOT TRY THIS TASTY DELICIOUS RECIPE OF CREATING CRUNCHY COATED MOUTH WATERING CHICKEN NOT LESS IN TASTE.
INGREDIENTS
RAW CHICKEN 5 TO 6 PIECES, PUT SOME SLITS ON THE CHICKEN PIECES
FOR MARINATION :-
2 TBSP KETCHUP
1 TBSP SOY SAUCE
SALT 1/4 TSP
BLACK PEPPER 1/4 TSP
GINGER GARLIC PASTE 2 TBSP
1 TBSP APPLE CIDER VINEGAR
1 SACHET MAGGI MASALA
COOKING OIL FOR FRYING
FOR COATING
1 CUP MAIDA (WHITE FLOUR)
1/4 CUP CORN FLOUR
1 TO 2 PINCH OF SALT
1/2 TSP RED CHILLY POWDER
1/2 TSP TURMERIC POWDER (HALDI)
1 CUP DRY CORNFLAKES (CRUSHED)
WATER HALF BOWL
LETS START
TAKE CHICKEN AND MARINATE IT WITH
KETCHUP
SOY SAUCE
SALT
BLACK PEPPER
GINGER GARLIC PASTE
VINEGAR
MAGGI MASALA,
MIX IT WELL AND KEEP IT IN REFRIGERATOR FOR 2 HOURS.
THEN
HEAT THE OIL IN A HEAVY PAN (KADHAYI) ON HIGH FLAME FOR FRYING.
FOR COATING BEFORE FRYING , TAKE
MAIDA
CORN FLOUR
SALT
RED CHILLY POWDER
HALDI POWDER IN A BOWL AND MIX ALL THE DRY INGREDIENTS PROPERLY.
NOW DIVIDE THIS IN 2 SEPARATE MEDIUM SIZE BOWLS,
IN ONE BOWL CRUSH SOME CORNFLAKES AND MIX IN THE DRY MIXTURE.
IN ANOTHER BOWL JUST KEEP THE DRY MIXTURE AS IT IS.
TAKE A 3RD BOWL AND PUT SOME PLAIN WATER IN IT.
NOW,
TAKE 1 PIECE OF CHICKEN , PUT IT IN THE PLAIN MIXTURE COAT IT PROPERLY, THEN, DIP IT IN WATER FOR ONE SECOND AND TAKE IT OUT.
PUT IT IN ANOTHER MIXTURE WITH CRUSHED CORNFLAKES IN IT.
COAT IT PROPERLY WITH HANDS.
NOW CHECK YOUR OIL IF IT IS HEATED PROPERLY
FRY THE CHICKEN IN IT ON MEDIUM FLAME SO THAT THE CHICKEN IS PROPERLY COOKED FROM INSIDE OUT.
FRY TILL BROWN AND CRISPY.
REPEAT THE STEP FOR ALL THE PIECES.
TAKE IT OUT ON A KITCHEN TISSUE SO THAT IT SOAKS ALL THE EXCESS OIL.
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