Shalini Sardas Crispy Golden Fingers Food

SHALINI SARDA'S CRISPY GOLDEN FINGERS

Steps:

• Soak the gram dal for 3-4 hours in plenty of water.
• Grind it to a paste in a grinder, adding a little water at a time.
• Likewise, prepare a paste of ginger and green chillies, adding a little water at a time.
• Keep both the pastes aside.
• Then, boil the potatoes in a pot. Drain out the water.
• Cut the potatoes into very small pieces.
• Keep aside.
• Mix the red chilli powder, black pepper powder, boiled potatoes and salt into the gram dal paste.
• Take a muslin cloth.
• Tighten it around a small bowl.
• Hold the cloth tightly at the base of the bowl.
• Put a little of the gram dal mixture on the muslin cloth tied on the bowl, so that the excess water is drained off from the mixture into the bowl and the mixture gets a circular shape.
• Now heat oil in a wok.
• Fry this little circular shaped patties mixture in the oil.
• Allow it to cool.
• Cut into fingers.
• Just before serving, deep fry the fingers so that they are golden brown in colour.
• Drain excess oil on clean kitchen paper napkins.
• Serve with green corriander chutney or tomato sauce or sweetened tamarind sauce.
• ENJOY a MEMORABLE snack!

CRISPY FISH FINGERS WITH JALAPENO RANCH SALAD

Steps:

• Line 15x10x1-inch baking pan with foil. Coat evenly with oil. Cut fish into 3x1-inch strips. Moisten with water, then coat evenly with coating mix. Arrange in prepared pan.
• Bake at 425°F 12 to 15 minutes or until fish flakes easily with fork.
• Meanwhile, place dressing, jalapeno peppers, cilantro and lime juice in blender or food processor container; cover. Process until smooth.
• Toss greens and tomatoes in large bowl. Add 1/2 of the dressing mixture; mix lightly. Top with baked fish fingers; drizzle with remaining dressing mixture.