Prepare Chicken Manchow Soup step by step.

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    About the recipe    Simple and easy to make Chicken Manchow Soup. This recipe is famous and mostly loved by the people due to its delicious taste. The recipe is came from the meghalaya. The Chicken Manchow Soup is tasty and hot spicy recipe which is famous across India. The Chicken Manchow Soup can be prepared with mixed vegetables available in local. You can use baby corns/corn to the vegetables to prepare the recipe.     Recipe type: Non Veg Cuisine: Indian Yield / Serves: 2 to 3 people     What Ingredients it Requires ?     Chicken (boiled & shredded) - 1/2 cup Carrot (chopped) - 1/2 cup (chopped) French Beans - 1/2 cup (chopped) Capsicum - 1/4 cup (chopped) Green Peas - 1/4 cup (chopped) Mushroom - 1/4 cup (sliced) Spring Onions - 1/2 cup (chopped) Cabbage - 1/2 cup (shredded) Celery - 1 tsp Ajinomoto - 1/4 tsp Ginger - 1 tblsp (finely chopped) Garlic - 1 tblsp (finely chopped) Green Chillies - 1 tsp (finely chopped) Chicken Broth - 1 can /  Chicken Seasoning - 1 cube So

Make spicy and crispy paneer pakoda recipe


Paneer Pakoda


About the recipe  

Quick pakoda recipe using Paneer, Indian cottage cheese, chickpea flour and spices. Paneer pakoda can be made when you have sudden guests home or want to make something instantly for your family.  These also go as a very good  starter or snack for kids’ parties. As it requires no chopping or any other kind of preparation work they are very very quick to make.


Paneer pakora can be served with green chutney or can be had as it is with your evening cup of tea. I made these along with garlic red chili chutney sometime back on a weekend for the evening snack.


Usually for pakora recipes, there is no rice flour used. But I have used here just to make them crispy. You can skip it if you do not have.


Recipe type: Snack

Cuisine: Indian

Yield / Serves: 3 to 4

 

What Ingredients it Requires ? 

200 grams paneer cut to desired sizes:

  • ¼ tsp red chili powder
  • ½ tsp chaat masala
  • ½ tsp garam masala
  • Oil for deep frying

For pakora batter:

  • ½ cup besan
  • 2 tbsps rice flour or corn flour (to make crispy, optional)
  • ¼ tsp red chili powder
  • Salt as needed
  • ¾ to 1 tsp ajwain
  • 1 tsp ginger chili paste
  • Water as needed

How to prepare the recipe:


  • Cut paneer to desired sizes.
  • Sprinkle red chili powder, garam masala and chaat masala.
  • Toss them well in the bowl. Set this aside.
  • Heat oil in a deep kadai on a medium heat.
  • Add besan, rice flour, salt, ajwain, red chili powder, ginger chili paste to a bowl.
  • Add water just enough to make a thick but free flowing batter.
  • When the oil is hot enough, dip each paneer piece in the batter, swipe off the excess dripping batter. Drop it in the hot oil. You can use your fingers or a table spoon to do this.
  • Gently keep stirring & flipping to fry evenly until they turn golden.
  • Drain them on a kitchen tissue.
  • Serve paneer pakoda hot with chutney or a cup of tea.

 

Improve the Recipe with tips:


You can shallow fry the paneer before before adding into batter will give you crispy taste of pakoda.

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