Marinate the chicken in above ingredients for 4 hrs. Add 2 lightly beaten eggs and enough maida to make a coating batter. Deep fry in hot oil. Serve hot with tartar sauce.

Marinate the chicken in above ingredients for 4 hrs. Add 2 lightly beaten eggs and enough maida to make a coating batter. Deep fry in hot oil. Serve hot with tartar sauce.

Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a flat pan and shallow fry (put them in and when one side gets brown and crusty, turn the pieces over and let the other side get cooked) the marinated chicken pieces till golden brown. (Note: When frying the pieces, put the flame or heat to a medium-high setting so that u ensure the chicken gets cooked properly while frying on both sides). Pat dry the fried chicken pieces with paper towels to remove excess oil. Garnish with sliced onions (lengthwise cut) and lime slices before serving. Serve hot. An excellent starter/appetizer and a good side dish with biryanis/other rice dishes.

Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with paper towels (to remove excess oil). Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice Varieties.

Combine all the ingredients for the Marinade (except oil) and set aside for 1/2 - 1 hour. Heat the oil in a frying pan. Deep fry the chicken pieces a few at a time. Drain when golden brown and cooked. Keep aside. In another pan, heat oil, and then add the chopped ginger, garlic and green chillies and finally some spring onion and saute for a minute. Add the soya sauce, chili sauce/tomato sauce, pepper, sugar, ajinomoto, stock and salt. Add little water and bring to a boil. Add the fried chicken and cook for 3 minutes. Then add the maida and water mixture and stir so that no lumps are formed. Cook for a few minutes until the mixture thickens slightly.

Semi liquid paste of corn flour and custard powder is made by adding water and salt, chilli and elaichi clove powder are added to taste. The chicken pieces are mixed with the semi liquid paste and kept aside for 30 mts and later fried in oil for 20 mts and your crispy and delicious chicken pakoda is ready.

In another medium bowl, stir potato flakes, water to mix and remaining cutlet ingredients. Stir until smooth. Divide in quarters, using wet hands, shape into 4 oval patties,each about 5 inches long and 3/4 inch thick. Heat oil in a nonstick pan over med heat add cutlets and cook per side until crusty and cooked through. (Cook for 4 min per side.) place on plate along with tomato and onion salad.