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ZubereitungThe chicken: Crush saffron threads with a pestle or the back of a spoon, reserve in 15 ml (1 tbsp) of lukewarm water for 15 minutes and then to make a paste.Put milk and 120 ml (1/2 cup) of water in a handi (pan), add saffron, fennel, green cardamom, clove, cinnamon, bay leaves and salt, bring to a boil over medium heat, add chicken and poach until tender (10-12 minutes). Remove the chicken and keep aside. Strain the liquor into a separate pan and reserve. The batter: Reserve in water for two hours. Drain, transfer to a blender, add the reserved liquor and grind into a smooth paste. Beat eggs. Crush saffron threads with a pestle or the back of a spoon, reserve in 15 ml (1 tbsp) of lukewarm water for 15 minutes and then to make a paste. Put rice paste in a bowl; add the remaining ingredients and enough water to make a batter of fritter (pakora) consistency. Cooking: Heat oil in a kadai (wok) over medium heat; add a few drops of the batter, as soon as the batter droplets come to the surface, dip the chicken nuggets in the batter and deep fry until crisp and golden. Remove to absorbent paper to drain the excess fat. To serve : Arrange doily paper on a service platter, place the pakoras on top and serve with Kashmiri radish chutney. :Erfasser : TAMKAT :Datum : 19.10.2004 |
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