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Murgh
Ki Bari
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A
unique Nepalese preparation of chicken mince balls cooked in
mustard oil |
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Ingredients
:
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6
chicken breasts, boneless ;
1 tsp anise pepper (chakri phool) powder ;
2 tsp jeera powder ;
1 tsp soda bicarbonate ;
1/2 tsp red chilli powder ;
1 cup mustard oil ;
40 garlic cloves ;
15-20 green chillis, slit ;
Salt to taste.
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Method
:
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| 1. |
Cube
the chicken and put the pieces in a high-speed blender. Blend the
chicken for about two minutes, or until it is pureed.
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| 2. |
Add the anise powder, jeera powder, soda
bicarbonate, red chilli powder and salt, and blend for another 30
seconds.
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| 3. |
Remove
the mixture and make balls the size of a golf ball each, using
water or mustard oil on your hands to avoid the mixture from
sticking.
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| 4. |
Heat
the mustard oil until it smokes, reduce heat to half, and gently
put the chicken balls in and fry until they turn golden.
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| 5. |
Remove
the balls with a slotted spoon and keep aside. Cut a cross (X) on
one side of each of the fried balls with a sharp knife going half
way down.
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| 6. |
Ten
minutes before serving, heat the oil once again, add the garlic
and green chillis, and fry for a minute.
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| 7. |
Then
add the fried chicken balls and pour the hot oil over them with a
spoon until the cuts open up like a petal.
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| 8. |
Fry
until they turn golden brown all over. Serve in the frying pan
with the oil.
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Orange
& Apple Drink
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Ingredients : |
2 cups orange juice ;
2 apples (Golden Delicious) ;
2 tbs lemon juice ;
A pinch of salt :
8 peeled orange segments ;
Ice cubes.
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Method
:
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| 1. |
Wash,
stem, peel and core the apples, and cut them into small pieces.
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| 2. |
Put
in a blender along with the orange and lemon juices, and run the
blender on medium speed till apple is fully blended.
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| 3. |
Add
salt to taste and chill.
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| 4 |
Pour
into juice glasses and garnish with roughly chopped orange and
apple segments.
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Copyright © 2000 www.indoindians.com
Last modified: January 03, 2001
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