ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Buy these Anglo-Indian Cookery Books here

Buy these Anglo-Indian Cookery Books here
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Monday, December 02, 2019

DING-DING - SUN DRIED MEAT CRISPIES - CHICKEN DING-DING




CHICKEN DING-DING
(An old Anglo-Indian Sun-dried, Savoury Crispy dish, usually made with meat and which originated when game was plentiful and the meat was dried in the sun and preserved for a rainy day. It was a Back Up Dish for those days when fresh meat was not available. A delightful starter at Parties and Dinners or as an ideal accompaniment to Pepper Water and Rice or Doll Curry and Rice. Now given a twist with fillets of chicken breast and without drying in the sun. The cornflour helps in giving the crispy effect) 
Serves 6
Ingredients
1 kg boneless tender chicken breast sliced very thinly into strips or fillets
3 teaspoons fresh ground pepper
1 teaspoon mild chillie powder
½ teaspoon turmeric powder
1 teaspoon ginger garlic paste
2 tablespoons Worcestershire sauce
2 tablespoons vinegar
2 tablespoons corn flour

Marinate the chicken slices with all the above ingredients (except the corn flour) for atleast 8 hours or overnight.
When ready to fry, bring it to room temperature and mix in the corn flour.
Deep fry in hot oil till crisp and brown.
Serve with Tartar Sauce



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