Chicken 65

Chicken 65 is a very popular starter in most restaurants that serve non-veg in Tamilnadu. I am sure most would agree with me on this. Chicken deep fried in oil with the extra seasoning makes it tasty and lip smacking.

There’s various stories on how the Chicken 65 name evolved. Chicken of 65 days older suites well to cook this recipe or there are 65 ingredients to cook this recipes etc. I’m not exactly sure of the origins of the name, but this is indeed a true mouth watering dry chicken dish. It’s not a tough job to get restaurant quality, this is a very easy method to cook at home with a restaurant style taste.

Ingredients :
To Marinate:
Boneless Chicken Thigh 1 lb
Ginger Garlic Paste 1 tsp
Pepper Powder 1/2 tsp
Coriander Powder 2 tsp
Red Chili Powder 4 tsp
Cumin Powder 1/4 tsp
Turmeric 1/4 tsp
Corn Flour 2 tsp
Salt to taste
Red Food Color 1 pinch or 1 drop
Lemon Juice 2 tbsp
Egg 1 no
Oil 2-3 cups for deep frying
For Seasoning :
Oil 1 tsp
Cumin Seeds 1/4 tsp
Ginger 1 inch
Garlic 3 nos
Curry Leaves 1 strand
Green Chili 2 nos
Onion 1/2 no
Pepper Powder 1 tsp
Salt 1/8 tsp or to taste
Coriander Leaves 2 tbsp

Directions:
Step 1
Cut the chicken into small one inch bite size pieces. Wash them and keep it ready. Marinate chicken with the items given in “To Marinate” Section except the oil for about 2 + hrs. Chop the ginger garlic, onion given in the “For seasoning” section. Split open green chili.
Step 2
In a non stick pan, heat the oil to deep fry the marinated chicken. When hot, add the chicken in batches and deep fry each batches atleast for 10-15 min maximum or till when the chicken is cooked in medium flame. Stir often and cook till chicken turns crispy. Filter the excess oil by spreading it on the kitchen tissue.
Step 3
In an another pan heat oil given the section “For seasoning” and when hot, add cumin seeds. After the cumin seed splutter add the chopped ginger garlic, curry leaves and green chili. Fry for 30 sec. Add the chopped onion and fry till they are golden brown. Add the pepper powder, salt. Add the fried chicken to it. Toss them well and add the coriander leaves at the end.
Tips :
Marinate chicken overnight for best juicy taste.
Don’t re-use the fried oil for any other cooking.

(*) Serve with Onion rings and Lemon wedges.

Read More

Bisi Bele Bath

Ingredients :

2 carrots cut into cubes
1 potato cut into cubes
5-6 beans cut into small pieces
1/4 cup of peas (frozen or soaked or fresh peas can be used). I used to frozen ones.
1cup of rice
11/2 cup of tur dal
1 cup of tamarind Juice. (medium lemon sized tamarind soak in cup of water and squeeze juice out of it.)
Salt to taste
2 tbsp of oil

Masala :                

1tbsp chana dal
1tbsp urad dal
1tbsp of daniya
5-6 Red chillies
1 Cinnamon stick
4 cloves
1/4 cup of grated coconut

Garnish:

1tbsp of Cashews
2-3 red chilies
curry leaves
2-3 tbsp Ghee

Preparation:

1. Cook dal and rice combined in a cooker for 3 whistles. ( You can always cook rice and dal separately. I cook combined to save time)
2. In a separate pan roast all the masala till it turns golden color. In mixer make a fine paste of masala keep it aside.
3. Fry the cashews ,red chilly, curry leaves in ghee and keep it aside.
4. In a heavy bottomed vessel boil the vegetables. Once the vegetables are boiled add cooked rice, dal mixture.
5. Add 1 cup of water, tamarind pulp,salt,1tbsp of ghee and the masala paste. Let it cook till all the vegetables and rice is cooked with masala. (This usually takes 10 mts).
6. Turn off the heat and garnish with roasted cashews,red chilly.

Delicious Bisi Bela Bath is ready to be served with raita and chips.

Read More

How to make paneer

A versatile ingredient that lends itself to various dishes,ranging from simple to exotic.

Ingredients

2 1/2 cups (500 ml) full fat milk
1 tsp lemon juice

Method
1. Put the milk to boil. When it starts boiling, switch off the gas and wait for a while.
2. Add the lemon juice and when it curdles, strain using a muslin cloth.
3. If you want solid paneer, put some weight on the drained paneer and leave it on for some time.
4. Use as required.

Tips
1. You can also use vinegar or citric acid crystals instead of lemon juice.
2. 1/2 cup Paneer by weight is 70 gms

Read More

Egg Bhurji

Egg Bhurji is the most popular Indian dish which is prepared with eggs, onions, tomatoes and other spices. It's also referred as Indian style scrambled spicy eggs. It tastes awesome with Chapati's or Roti's. If you are new to the cooking world , do try this out and you will love it. It's an all time favorite dish for us. My father loves it the most. Its one of the few dishes which he loves to demand.


So here's the quick recipe for Egg Bhurji

Ingredients
Eggs- 4
Onions - 2 medium sized chopped
Tomatoes - 2 medium sized chopped
Haldi/ Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Fresh Coriander leaves chopped - few
Salt to taste
Capsicum/ Bell Pepper ( Optional)
Oil - 2 tsp
Method
1. Heat a frying pan and add in 2 tsp of oil.
2. Add chopped onions and saute it till they turn translucent.
3. Now add the chopped tomatoes and cook till tomatoes become soft.
4. Add haldi, red chilli powder, coriander leaves and salt. Mix well.
5. Drop in the beaten eggs and mix well.
6. Saute it for 2-3 mins till the eggs are cooked and the desired scrambled eggs are formed.
Egg Bhurji is ready to be served.
Add in any spice powder like jeera powder, garam masala powder or even a pinch of pav bhaji masala to give a twist to this regular simple Egg Bhurji.

Read More

Oats Upma

Ingredients
Oats - 1 cup, dry roast for 5 minutes and cool
Carrot - 1, cubed
French Beans - 5-6, string and chop into pieces
Green peas - fistful (optional)
Onion - 1, finely sliced
Green Chilies - 2, slit
Ginger - 1tsp (grated)
Turmeric powder - 1/2 tsp
Salt to taste
Water - 1 cup
Ghee - 2 tsps
Oil - 2 tsps
Coriander leaves - 1 tbsp, finely chopped
Tempering/Poppu/Tadka:
Mustard seeds - 1/2 tsp
Cloves - 2
Cinnamon Stick - small piece
Star Anise - 1
Cardamom - 1
Bay Leaf - 1
Cashew nuts - 4-5
Curry leaves - 1 sprig

Method
Heat oil and ghee in a heavy bottomed vessel. Add mustard seeds and allow to splutter. Add whole spices, cashew nuts and curry leaves and saute for a minute on low to medium flame.
Add the onions, ginger and green chilies and saute for 4 mts. Add carrots and beans and saute on medium flame for 4 mts. Add turmeric powder and salt and mix.
Place lid and cook on low flame for 6-7 mts. Add a cup of water and bring to a boil. Reduce flame, place lid and cook for 6-7 mts or till the water is half absorbed.
Add the dry roasted oats and mix. Place lid for 3 minutes. Turn off heat and mix well.
Remove onto a serving bowl and garnish with fresh coriander leaves. Serve warm with pickle or chutney of your choice.

Tips
Use any vegetable of your choice. Tomatoes make for a good addition.
Vegans can avoid ghee.
If you do not have whole garam masala spices, add a pinch of garam masala powder.

Read More

Bread Upma

Ingredients:-   
Bread 4 slices cut into cubes
Onion 1 Finely Chopped
Green chilli cut in thin slits
Tomato 1 Pureed
Tomato Ketchup 2 tbsp
Peas 1/2 cup microwaved for 1 min.
Mustard Seeds 1tsp
Chilli Powder 2 pinch of
Turmeric powder 1-2 pinch of
Pav Bhaji masala 1 tsp( for a twist in the flavor)(optional)
(you can use coriander powder and cumin powder or any curry powder also if you dont have pav bhaji masala)
Garam Masala 2 pinch of
Curry leaves
Spring onion chopped
Coriander leaves finely chopped

Method:-
1. Take about 4 slices of bread and cut it into cubes.
2. Take a Pan add some butter or ghee and roast the bread until it turns brown from both the sides.
3. Now take a deep pan add 2 tbsp of oil, add mustard seeds. After it splutters add Green chilli, Curry leaves and chopped onions.Before adding onion you can also add chana dal and urad dal around 1 tbsp for extra crunchiness.(here i have not used)
4. After the onion turns brown add peas tomato puree, tomato ketchup, turmeric powder, pav bhaji masala, chilli powder, salt, garam masala and little water and boil it for a while.
5. Now add the roasted bread cubes and give a quick mix until all the sides are well coated and switch of the        flame.
6. Garnish it with green onions and coriander leaves
7. Serve it hot with a cup of tea or coffee.

Tips:-
You can use any variation you want like adding bell peppers, carrots and corns also.
You can also mix lemon juice for little more tangy.
You can use any kind of bread white or wheat.
You can skip the pav bhaji masala.

Read More

Rava Dosa

Rava Dosa is a popular South Indian thin and crispy flat bread. It looks like thin crepes. This is a mouthwatering culinary delight. Rava Dosas are quick to make. They can be served as a snack or part of a main meal.

Ingredients                                                        
1 cup semolina (rava)
2 tsp plain flour (maida)
1/2 cup fresh curds (dahi)
1 tsp finely chopped green chillies
1/2 tsp cumin seeds (jeera)
2 tbsp thinly sliced fresh coconut
2 tbsp broken cashewnuts (kaju)
salt to taste
2 tsp coconut oil or any other oilfor the tempering
fried coconut chutney for serving
sambhar for serving.

Method

1. Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter.
2. Cover and allow it to ferment in a warm place for at least 15 to 20 minutes.
3. Add the green chillies, cumin seeds, coconut, cashewnuts and salt and mix well.
4. Add more water as required and mix well to a thin batter
5. Heat a non-stick tava (griddle) and sprinkle a little water on it. It should steam immediately.
6. Grease it lightly with oil and wipe hard with a slice of onion or potato.
7. Pour ½ cup of the batter and tilt the tava in all directions so that it forms a thin circle.
8. Smear a little oil on the sides, cook till both sides are golden brown in colour and fold over to make a semi-circle.
9. Repeat with the remaining batter to make 5 more dosas. Serve hot with fried coconut chutney and sambhar.

Read More