Woman's Era - - Creative Blend -

Two chicken drumsticks – wash and make gashes with knife

For mari­nade:

mix­ture of curd, chut­ney and dry mix­ture 1 cup curd 2 tbsp fresh co­rian­der chut­ney (1 tsp gin­ger paste, 1 green chilli, 3 cloves gar­lic, juice of half lemon, salt and red chilli pow­der to taste)

For dry mix­ture:

grind to­gether 1 inch cin­na­mon, 1 bay leaf, 5 pep­per corns, 1 black ilaichi, 3 green ilaichi, 4 cloves and 1 tsp each cu­min and am­chur pow­der, a pinch each asafoetida and black salt

For stuff­ing:

Mix to­gether 2 tbsp grated ched­dar cheese, 4 tbsp chopped onion and green bell pep­per sauted in but­ter with salt to taste and crushed black pep­per corns

For coat­ing:

1 egg beaten 3 tbsp each sooji and rice flour salt to taste chilli pow­der oil for shal­low fry­ing


Mar­i­nate drumsticks in this mari­nade for 24 hours. Add 2 tbsp of oil or but­ter and let it cook in its own mari­nade till the lat­ter dries up. Re­move and cool. Now with a knife make small slits and fill gaps with the stuff­ing. Dip the drumsticks in beaten egg, and coat well with sooji and rice flour mix­ture. Shal­low fry in oil and serve as snack with drinks or as a sump­tu­ous meal for two.

Pep­per stuffed chicken drumsticks

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