Showing posts with label crispy. Show all posts
Showing posts with label crispy. Show all posts
Wednesday, April 2, 2014
Crispy Macaroons
Makes approximately 24, 1 point each
Mix together:
2/3 C. fat free Eagle Brand Milk
1 C. corn flakes cereal
1 C. rice krispies
3/4 C. coconut
Drop onto a cookie sheet sprayed with non stick spray in mounds the size of walnuts. Bake 8-10 minutes. Cool one minute and remove from cookie sheet. Cool on wire rack. Store in air tight container in refrigerator.
keywords: dessert, cookies
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Mix together:
2/3 C. fat free Eagle Brand Milk
1 C. corn flakes cereal
1 C. rice krispies
3/4 C. coconut
Drop onto a cookie sheet sprayed with non stick spray in mounds the size of walnuts. Bake 8-10 minutes. Cool one minute and remove from cookie sheet. Cool on wire rack. Store in air tight container in refrigerator.
keywords: dessert, cookies
Friday, March 7, 2014
CRISPY PAKORAS
CRISPY PAKORAS
This weekend was as usual for us, lazy! After a late breakfast of Pongal, we had our lunch around 3:30 p.m. I wanted to make something light and simple for lunch as our breakfast was heavy. I prepared vatha kozumbu, rasam, and pakoras as side dish. Making pakoras is very easy if we only know the right consistency for the besan batter. If it is too watery and clumpy, the pakoras end up soggy (I learnt it the hard way). At least, now-a-days, I prepare crispy pakoras. They can go as a side dish for any simple or a tasty evening snack with tea. I have added a little ginger-garlic paste. As for me, I add ginger-garlic paste in almost everything, I simply cannot live without it but it can be omitted if needed. Here goes the recipe.
INGREDIENTS:
Besan, 1 cup.
Rice flour, 1 tablespoon.
Onions, small, 2.
Curry leaves, a handful.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Salt as per taste.
Red food color, (optional), 1 pinch.
Oil, 1 cup for deep frying.
PREPARATION:
Cut the onion into long thin strips. Chop the curry leaves into small pieces. Take a cup of besan or gram flour in a dish. Add a tablespoon of rice flour, food color, and salt per taste and mix the flours well. Add the chopped onions, curry leaves, and ginger-garlic paste to the flour mixture. Mix everything well without water. If it is too powdery, add few drops of water and knead everything well. The mixture should not be too powdery also with just enough water to coat the flour into the onions. Heat a pot with a cup of oil. When the oil is hot enough, take some of the pakora mixture and put them slowly into the oil spreading the pakora mixture as they are added into the oil. They should be clumped together and added to the oil. When the pakoras turn golden-brown take them out of the oil, drain them on a paper towel and serve hot.
This weekend was as usual for us, lazy! After a late breakfast of Pongal, we had our lunch around 3:30 p.m. I wanted to make something light and simple for lunch as our breakfast was heavy. I prepared vatha kozumbu, rasam, and pakoras as side dish. Making pakoras is very easy if we only know the right consistency for the besan batter. If it is too watery and clumpy, the pakoras end up soggy (I learnt it the hard way). At least, now-a-days, I prepare crispy pakoras. They can go as a side dish for any simple or a tasty evening snack with tea. I have added a little ginger-garlic paste. As for me, I add ginger-garlic paste in almost everything, I simply cannot live without it but it can be omitted if needed. Here goes the recipe.
INGREDIENTS:
Besan, 1 cup.
Rice flour, 1 tablespoon.
Onions, small, 2.
Curry leaves, a handful.
Ginger-garlic paste, 1 teaspoon.
Chili powder, 1 teaspoon.
Salt as per taste.
Red food color, (optional), 1 pinch.
Oil, 1 cup for deep frying.
PREPARATION:
Cut the onion into long thin strips. Chop the curry leaves into small pieces. Take a cup of besan or gram flour in a dish. Add a tablespoon of rice flour, food color, and salt per taste and mix the flours well. Add the chopped onions, curry leaves, and ginger-garlic paste to the flour mixture. Mix everything well without water. If it is too powdery, add few drops of water and knead everything well. The mixture should not be too powdery also with just enough water to coat the flour into the onions. Heat a pot with a cup of oil. When the oil is hot enough, take some of the pakora mixture and put them slowly into the oil spreading the pakora mixture as they are added into the oil. They should be clumped together and added to the oil. When the pakoras turn golden-brown take them out of the oil, drain them on a paper towel and serve hot.
Saturday, February 15, 2014
SANDRAS CRISPY TENDER CHICKEN GIZZARDS
 |
| This is an adaptation of the chicken gizzards I often eat while at Pikes Place Market in Seattle ~ It works fantastically ~. |
Prep: Pre-boil – 1 hr. |
Fry: 1 to 2 Mins.
Posted by Sandra
INGREDIENTS
***Pre-Boil Gizzards
1 lb. fresh chicken gizzards
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon fine-grained kosher salt
pinch of freshly ground pepper
***Dredging/Frying
1 egg, slightly beaten
¼ teaspoon filtered water
Pinch of cayenne
3 tablespoons all-purpose flour
3 tablespoons italian bread crumbs
½ teaspoon paprika
Peanut oil for frying
***Season Gizzards
1 teaspoon cornstarch
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon old bay seasoning
¼ teaspoon fine-grained kosher salt
Pinch of freshly ground pepper
--Toothpicks for serving
METHOD
Trim excess gristle from chicken gizzards. Rinse under cold running water. Place gizzards in a medium saucepan, and then just cover them with cold water, and then add the boil seasonings. Bring to a boil, reduce heat to a simmer and pre-boil ‘covered’ for 1 hr.
 |
| Cooling par-boiled gizzards |
Strain the gizzards,
and spread out to dry on a paper towel lined plate, and let cool.
Meanwhile, add 1” of oil in an electric skillet or dutch oven and heat to 350 degrees. In shallow bowl, beat the egg, water, and cayenne. In large Ziploc bag, add the flour, breadcrumbs, and paprika; mixing to combine.
Once the gizzards are cool, place in a medium bowl, and toss with cornstarch, onion powder, garlic powder, old bay seasoning, kosher salt and ground pepper.
Dip the gizzards in the egg mixture, and then drop into the ziploc bag with the breading mixture. Shake the bag thoroughly to coat gizzards, and shake off excess.
 |
| Perfect lightly browned and crisp-tender chicken gizzards |
Gently lay the coated gizzards in the hot oil using a slotted spoon (or spider. Cook for just a couple of minutes, until golden brown and crispy. Remove with slotted spoon (or spider) to a paper towel-lined plate to drain, and lightly sprinkling with kosher salt while hot.
Serve hot gizzards in a bowl lined with waxed paper; plus toothpicks to spear and eat as an appetizer –
Enjoy!
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