Come monsoons and the mood and palate just craves for something that is deep fried and full of guilt. You tend to walk towards the kitchen and chop some onions and take that bowl of besan (gram flour) mixed with salt, spices and water, and deep-fried the onion fritters and indulge in them. But if you feel pakodas are much vanilla then try these recipes Canteen Pub & Grub from Kolkata
Corn Crusted Chicken
Ingredients:
• 4 boneless, skinless chicken breast halves
• ½ cup of flour
• 1tsp dried thyme
• 1tsp cayenne pepper
• 2 large eggs
• 6 cups coarsely crushed cornflakes
• 3tbsp unsalted butter, melted
Method:
• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil. Place each chicken
• breast half between two sheets of plastic wraps. With a rolling pin, pound chicken to an
• even ½-inch thickness.Mix flour, thyme, cayenne pepper, salt, and pepper.
• In a second shallow dish, whisk eggs to combine. Spread cornflake crumbs on a second
• rimmed baking sheet.
• Dip chicken into seasoned flour, turning to coat, then dip in egg mixture. Remove chicken,
• allow excess egg to drip off, then press both sides into cornflakes. Transfer to baking sheet.
• Discard remaining flour, egg, and cornflakes.
• Fried until coating is crisp and chicken is cooked through, served with chilly mayo
Pork Dry Fry
Ingredients:
• 500gm of pork belly, skin removed
• Salt
• Pepper
• 50gm of ginger, peeled and chopped
• 1 red chili, chopped
• 2 shallots, chopped
• 150gm of dark soya sauce
• 40 gm of sugar
• 150gm of sake
• 1 onion, chopped
• 200 ml of malt vinegar
• 3 oranges, juiced
• 3gm of ground ginger
• 2gm of cayenne pepper
• 2gm of mustard powder
• 1-star anise
• 2gm of ground cinnamon
• 1gm of cloves
• 100ml of Worcestershire sauce
• 100ml of water
Method:
• To begin, season the pork belly all over and leave in the fridge for 2 hours. Meanwhile, pour
• all the ingredients for the braising liquid into a pan and simmer for 15 minutes. Remove
• from the heat and leave to infuse for 2 hours.
• If using a water bath to cook the pork, preheat it to 75 degrees C. If using a conventional
• oven, preheat it to 85 degrees C.
• Pass the braising liquid through a sieve to remove the aromatics. Remove the pork belly
• from the fridge, pat dry, and place in a large vacuum bag with some of the braising liquid.
• Seal using a chamber sealer and cook in the water bath for 8 hours. After this time, remove
• the bag from the water bath, allow it to cook on a tray then place it in the fridge to chill
• completely.
• If cooking in the oven, place the pork belly in a casserole dish, pour the braising liquid over
• the pork, and place a lid on top. Cook in the oven for 8 hours, then take out of the oven and
• allow to cool in the cooking liquid. Once cold, transfer the pork and cooking liquid into a
• clean dish and place them in the fridge to chill.
• Once the pork is cold, remove from the liquid, pat dry, and cut into 3cm cubes.
• To coat them, dust evenly with the flour, then the egg, and finally the panko bread crumbs.
• To serve, deep fry the pork for 5 mins, or until the breadcrumbs are golden