Chicken lollipops belong to the fare known as Indian-Chinese. The taste is unmistakably Chinese, but the preparation and handling are very close to Indian cuisine. This dish can be found at all Indian-Chinese restaurants worth their salt, and you can often judge the quality of the kitchen by this dish. Kids and adults favor this delicacy alike: kids especially like the convenient way of eating it -- meat with a handle.

Ingredients

• 1 pack Fresh grated coconut (frozen)
• 4 cloves Garlic
• 3 (medium sized) Green chillies
• 3 peppercorns (or 2 tsp powder) Black pepper
• 6-8 pieces Kokam
• 1 tsp Salt
• 1 tsp Sugar
• Chopped coriander --- for garnishing

Procedure

1. Immerse the kokam pieces in 2 tblsp warm water and keep aside for 10 minutes.
2. Thaw the frozen grated coconut; grind it along with garlic, green chillies, and black pepper in a blender, adding enough water to make a paste.
3. Strain the blended paste through a fine plastic strainer and keep the strained coconut milk aside. 4.

Ingredients

• 1 big Potato
• Beans (mixed types) 50 gms
• Carrots 2 medium sized
• Green peas 50 gms
• Beet Root 2 medium size
• Cabbage (finely sliced) 50gms
• Cauliflower (small pieces) 100 gms
• Onion (very finely chopped) 1 medium sized
• Red chilly powder 1-2 teaspoons
• Garam masala 2 teaspoons
• Rice flour (on requirement)
• Rawa (suji)
• Salt 2 teaspoons (as per taste)
• Oil

Procedure:

1. Clean all the vegetables and steam them in pressure cooker for one whistle.
2. Then mash them into a tight paste. 3.

Ingredients

• 250 gm Bhendi (small, tender, fresh)
• 150 gm curd (beaten up)
• 1 big onion
• 1 medium sized tomato
• 2 tsp ginger-garlic paste
• 1/2 tsp turmeric
• 2 tsp red chilly powder (as per spice)
• Curry leaves
• 1/2 tsp cumin seeds
• 1-2 tbsp chana flour (Besan)
• 2 tsp salt (as per taste)
• Oil

Preparation

1. Wash the bhendis properly and remove the peduncle portion (initial part). If bhendi is big in size, then cut into 2 inch pieces. Give a cut sideways without opening the pieces.
2. Shallow fry these pieces for 20-25 min on low flame. 3.

Ingredients

• 7-8 sticks of dry bombil (Bombay duck)
• 4 green chillies
• 4-5 big garlic cloves
• 2 medium sized onions
• 1 big tomato or 2-3 aamsul (kokam)
• 5-6 curry leaflets (kadipatta)
• Finely chopped coriander leaves
• 1 pinch Asafoetida (hing)
• Salt to taste (half teaspoon)
• Oil

Procedure

1. Roast the dry bombils in oven or on pan or in flame directly. "Chulah" will be the best option for this preparation.
2. Cut the roasted bombils into small pieces.
3. Cut the chillies into small pieces and shallow fry them for a minute only. 4.

Ingredients

• 2 lbs Mutton liver (chopped into cubes)
• 3 large Onions (cut into long slices)
• 1 bay leaf
• 3 cloves
• 1 masala (brown) elaichi
• 1/2 inch stick cinnamon
• 2 (crushed) peppercorns
• 2 tbsp oil
• 1 pinch asafoetida (hing)
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves

Marinade

• 2 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chilly powder
• 2 tsp salt
• 1 pinch asafoetida
• 1 tbsp oil
• 1/2 tsp garam masala powder
• 1 small onion + 1 tblsp dhania (coriander) seeds + 1 tblsp saunf (fennel seeds) ground to a paste with 2 tbs

This is an omelette of some kind ... when I tried it, I liked it. Hope you guys like it too.

Ingredients

• 3 to 4 finely choped onions
• 5 to 6 finely chopped tomatoes
• 2 to 3 pieces of garlic finely cut
• 2 to 3 chopped green chilles
• 2 tejpatta
• Soya sauce
• Chilli sauce
• Black pepper powder
• 2 eggs
• Salt to taste
• Oil

Procedure

1. Take a frying pan,now put about 3 to 4 table spoons of oil.
2. When the oil gets heated, put the 2 tejpatta leaves in it.
3. After that, add to it finely cut garlic, and chopped green chillies. 4.

Ingredients

• Kheema
• Curd
• 2 large Finely chopped Onions
• 8-10 Garlic cloves
• 2 inch Ginger
• 1-2 Green Chillies
• Small bunch of coriander
• 2-4 Cloves
• 1 inch of Cinamon
• Red Chilli Powder
• Turmeric Powder
• Salt

For Outer Covering

• 2 medium size potatoes (boiled and grated)
• 2 garlic cloves
• 2 slices of bread (dip it in water and mash it)
• small piece of ginger
• salt
• 1 egg
• Bread crumbs

Procedure

Marination for Kheema

1. Make paste of half onion, garlic, ginger, green chillies, coriander 2.

Hey people! Chicken Chilly is one of the most awesome preparation in Chinese cusine. The first time I learned to prepare this was after watching our chinesewala in Dadar.

Sheera is a dessert made from rawaa (sooji) that is usually prepared for auspicious occasions like pooja. But there's no reason why it can't be had at one's whim!