Buffalo wings

Ingredients

 

Chicken wings ½ kg cut into halves
Salt ½ tsp
Black pepper ½ tsp

Method

 

Marinate chicken wings with ½ tsp salt and ½ tsp black pepper, dip in prepared batter, roll in self raising flour and deep fry. Lastly cook in prepared buffalo sauce.

Ingredients for Batter

 

Flour 1 cup heaped
Eggs 2
Milk ½ cup
Water as required
Salt ½ tsp
Chinese salt ½ tsp
Pepper ½ tsp
Oil 2 tbsp
Corn flour 2 tbsp
Self raising flour 4 tbsp

Method for Batter

 

In a bowl mix together 1 cup heaped Flour, 2 eggs, 2 tbsp corn flour, 4 tbsp self raising flour, ½ cup milk, 2 tbsp oil, ½ tsp salt, ½ tsp Chinese salt, ½ tsp black pepper with water.

Spring Rolls

Ingredients:

• 8 spring roll skins
• 2 oz. thinly sliced chicken, cut into thin strips

Mixture A:

• 1 tsp Chinese rice wine or sherry
• 1 tsp coy sauce and cornstarch
• A few grain of pepper

• 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips.
• 2 ½ oz. boiled bamboo shoots, cut into strips
• 2 cabbage leaves, cut into strips
• ½ tsp salt
• Flour-and-water paste
• Oil for deep frying plus 3 tbsp more oil 

 Directions:

1. Combine the chicken and Mixture A. Let sit for 15 minutes.
2. Heat 3 tbsp of the oil in a wok, and stir-fry the chicken briefly. Remove.
3. Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the chicken. Turn off the heat and let the filling cool thoroughly.
4. Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly.
5. Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently.
6. Serve immediately with table seasonings.

Parmesan balls

Ingredients:

 vegetable oil for deep-frying
175g/6oz Parmesan cheese,freshly grated
2 egg whites, stiffly beaten
1⁄2 teaspoon cayenne pepper

Procedure
Heat the oil in a large heavy pan until very hot.
Mix the Parmesan with the egg whites and cayenne, keeping aside a small quantity of cheese for dusting the balls.
Using the remaining cheese to dust your hands, form the mixture into 12 small balls.
Deep-fry the balls in two batches until golden brown.
Drain and serve immediately.

Spring Roll ( Indian style )

Ingredients

Wheat sooji (wheat rava) 1 cup

Salt

Thick yogurt (curd) 1 cup

Corn sooji 1 cup

Rice rava (idli rava) 1/2 cup

Butter 2-3 tea spns

I didn’t use corn sooji (have no idea what is it). Instead I used corn flour 1/2 cup.

For stuffing

Sprouted moong 2 cups

Oil

Salt

Onion(chopped finely) 1/2 cup

Soya sauce 2 tea spns

Chili sauce 2 tea spn

Directions

Heat oil and fry onions till they turn brownish. Add sprouted moong, soya and chili sauce. Add salt and fry for around 5-6mins.
Mix the 3 types of sooji with yogurt, salt and leave for 3-4 hrs.
Heat tava and spread small dosas. Keep 1 tbl spn of stuffing and fold tightly as shown in the picture. If required, cut it into small rounds.