PREPARATION

1. Heat 1 litre water in a heavy skillet, add 2 teaspoons garlic, 2 teaspoons ginger, 1/2 teaspoon salt and mix it well.

2. Bring it to a boil.

3. Remove it from heat, add 140 grams soya chunks and mix it well.

4. Soak for 15 minutes.

5. Remove it from water and squeeze well. Keep aside.

6. In a bowl, add 70 grams all purpose flour, 200 milliliters water and mix it well.

7. In a another bowl, add 180 grams bread crumbs, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and mix it well.

8. Take the soaked soya chunks and dip it in all purpose flour paste.

9. Coat it with corn starch and again dip it in all purpose flour paste.

10. Then, roll it in bread crumbs mixture.

11. Heat sufficient oil in a heavy skillet and deep fry these until it turns golden brown and crispy.

12. Drain it on an absorbent paper.

13. Serve hot.

Chicken Tikka Popcorn

Servings - 2 - 3

INGREDIENTS

Gram flour - 25 grams

Oil - 2 tablespoons

Red chili - 1 1/2 teaspoons

Curd - 120 grams

Fresh cream - 120 grams

Ginger garlic paste - 1 tablespoon

Coriander powder - 1 teaspoon

Cumin powder - 1 teaspoon

Garam masala - 1 teaspoon

Dry mango powder - 1 teaspoon

Black salt - 1 teaspoon

Dry fenugreek leaves - 1 tablespoon

Salt - 1 teaspoon

Boneless chicken - 630 grams

Corn flakes - 110 grams

Bread crumbs - 110 grams

Salt - 1 teaspoon

Red chili - 1 teaspoon

Oil - for frying

Coriander - 60 grams

Mint - 40 grams

Onions - 150 grams

Garlic - 1 1/2 tablespoons

Green chili - 1 tablespoon

Sugar - 1 tablespoon

Salt - 1 teaspoon