Saturday, 10 May 2014
Chicken 65
Chicken 65 might be one of the most well known modern dishes in Restaurant. It is one of the best entrees that people choose before main course. Here is the simple recipe with which you can make Chicken 65 at home.
Ingredients for Chicken 65 :
1/2kg skinless chicken (cut into small pieces)
1 Egg
1tsp Pepper flakes
1tsp Corn powder
Salt as per taste
oil for deep-fry
For seasoning :
1tsp cumin seeds
4tsp Oil
1no Onion med size cut into small pieces
6 to 7nos Green chillies
5nos Garlic cloves big size cut into small pieces
2 stem Curry leaf
1 pinch food colour
Salt as per Taste
To prepare Chiken 65 :
1. Mix Chicken, egg, pepper flakes, corn powder and salt and keep it aside for 15/30min
2. Deep fry the chicken in the hot oil till golden brown or till chicken gets tender.
3. Meanwhile in another pan put olive oil, cumin seeds, garlic pieces, curry leaves and onion, fry till garlic and onion gets golden brown colour then add curry leaf, green chilli and food colour.
4. Fry 2 min more. Then add deep fried chicken to this and mix well for 2 min.
5. Turn the flame off. Simple Chicken 65 is ready. Serve hot as a starter or as a side dish or simply with Chai.
5. Turn the flame off. Simple Chicken 65 is ready. Serve hot as a starter or as a side dish or simply with Chai.
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Chicken in Coconut Gravy
Chicken in Coconut Gravy is mild, flavorful and yummy. My daughter who is very fond of nonveg dishes, like this gravy much with rice or even with chapati.
Ingredients for Chicken in Coconut Gravy :
1/2kg skinless chicken
11/2tsp Red chilli powder
1tsp GingerGarlic paste
2tsp Corianderpowder
1/4tsp Turmeric powder
Salt as per taste
4tsp oil
3 pieces each Cinnamon, clove and cardamom
To roast and grind :
1/2 Coconut (cut into small pieces)
1 Onion in mid size
2 Tomatoes in mid size
To prepare Chicken in Coconut Gravy :
1. Add chicken, red chilli powder, ginger garlic paste, coriander powder, turmeric powder and salt and marinate for at least 1 hour(the more time, the better) and Set aside
2. Heat a pan and add 1tsp oil. Then add onion, tomato and sauté till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and sauté for 2 min. Cool down and grind it to a fine paste by adding little water.
3. In a pressure cooker heat oil, add cinnamon, clove and cardamom and sauté for a minute. Then add the chicken and sauté it for 10mins. Then add the grinded masala paste and mix well. Sauté until raw smell completely leaves and the chicken blends well with the masalas.
4. Add 1 to 2 cup of water (add salt and red chilli powder if required at this stage) and pressure cook for 3 whistles in medium flame. Once pressure releases, transfer it to a serving bowl and Garnish with coriander.
Tips / Notes:
· Instead of adding the whole spices while tempering, you can add them(cardamom, cinnamon and cloves) with roasting and grinding itself.
· my husband always prefers pressure cooking for chicken. Instead we can just cook in kadai with water itself, but chicken will take more time to get cooked.
· Make sure to sauté chicken well to get rid of the raw smell.
· The spice level can be adjusted according to taste.
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Simple Drumstick Sambar
Sambar is a popular south Indian recipe, made with toor dal and vegetables. You can include vegetables like drumsticks, radish, carrot, turnips etc. My choice is always drumstick for sambar that gives you more flavor and tastes more than the other vegetables. This lentil gravy often finds its place in my table as side dish for idli, dosa, vada, plain rice. And also I use home made Sambar pwd , the home made stuffs always tastes much better. In south
Ingredients for Simple Drumstick Sambar:
Toor dal - 1 small cup
Drum stick - 2, cut in 3 inch size
Onion -1 cut in lengthwise
Tomato - 1, chopped
Sambar pwd - 1 to 1-1/2tsp
Tamarind pulp - 2 tbsp
Turmeric powder - 1/4 tsp
Salt to taste
For Tempering :
Oil - 1 tbsp
Asafoetida - a pinch
Mustard Seeds - 1 tbsp
Cumin seeds - 1 tsp
Fenugreek seeds - less than 1/4 tsp (optional)
Garlic cloves - 4no cut in lengthwise
Red chillies - 2no
Curry Leaves- 1stem
To prepare Simple Drumstick Sambar :
1.Wash
2. Heat oil in a deep pan, add fenugreek, cumin and mustard seeds and allow them to splutter. Next add red chillies, garlic cloves and fry till it turns golden brown colour. Add curry leaves
3. For this tempering add tamarind pulp, cooked dhal and salt with 1 cup of water and bring it to a boil. Serve it with hot rice or serve as side dish for idli, dosa, vada
Tips / Notes:
· You can also pressure cook dhal and vegetables separately.
· The tempering can be added finally for sambar or else start with it.
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Beetroot-stir-fry
Ingredients:
Beetroot - 2 big sized
To Temper:
To Temper:
1 tbsp olive oil
1/4tsp Hing
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillies
2 green chillies, slit
Curry leaves - few
pinch turmeric pwd
pinch turmeric pwd
Dania pwd 1tsp
Salt - to taste
To prepare Beetroot-stir-fry:
1. Wash beetroot, peel off skin and chop it finely. Pressure cook beetroot with water( just till immersing level) for 3-4 whistles.
2. Heat olive oil, add hing, mustard seeds and once they splutter, add the cumin seeds, red chillies, green chillies and curry leaves and sauté for a minute.
3. Add the cooked beets, once the moisture is absorbed add turmeric pwd, Dania pwd and salt, cook for 5 more min. Turn off the stove.
3. Add the cooked beets, once the moisture is absorbed add turmeric pwd, Dania pwd and salt, cook for 5 more min. Turn off the stove.
4. Serve hot with rice and dal or Chapati.
Tips / Notes:
· You can skip pressure cooking and cook beets while sating itself. But I find this method easier as it makes cooking faster.
· U can add fresh grated coconut before switching off the stove. My mom always adds coconut only after switching off any stir-fry as raw coconut is not much of cholesterol. So using it as raw as much as possible is good.
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Vermicelli/Semiya Upma
This dish is good for breakfast, and this is a very easy and quick one for busy mornings. vermicelli is the name for the Indian shyavige and its used in kheer, upma, pulav. I have seen the transformation of this preparation called shavige (Indian noodles) in my lifetime. As a child, my grandma always made ottu shavige (preparing the vermicelli herself), my mother used to bring home ready-made vermicelli and fried it before cooking and now I have the ready to use fried variety, thanks to food technology.
Ingredients for Vermicelli/Semiya Upma:
Roasted Vermicelli – 1 cups
Oil – 2 tbsp
Asafoetida - a pinch (optional)
Mustard Seeds – 1/2 tsp
1tsp bengal gram dal/channa dal/senaga pappu
1tsp split black gram dal/urad dal/minapappu
Slit Green Chillies – 4
Curry Leaves – a string
Diced Onions – 1 medium
Diced Tomato - 1 medium
Fresh or Frozen Peas and corn – a feast full
Grated carrot - 1
Lemon Juice – 1 tbsp(optional)
Salt – to taste
Water – 3 cups
To prepare Vermicelli/Semiya Upma:
1. Heat oil in a heavy bottomed pan
2. Temper the oil with Mustard, Asafoetida, Channa dal, and Urad dal. Once dal turns golden brown colour, add finely chopped onions, green chillies, and curry leaves and fry till onions turn golden brown.
3. Add tomatoes, grated carrot, corn and peace and mix well. Salt is added at this stage
4. To this mixture, add roasted Vermicelli and mix well
5. Add about 2 to 2 ½ cups of water and allow the vermicelli to boil after covering the pan with a lid. Roasted vermicelli boils faster. This will need about 6-8 minutes to cook. You may stir occasionally until the water evaporates and the vermicelli is soft.
2. Temper the oil with Mustard, Asafoetida, Channa dal, and Urad dal. Once dal turns golden brown colour, add finely chopped onions, green chillies, and curry leaves and fry till onions turn golden brown.
3. Add tomatoes, grated carrot, corn and peace and mix well. Salt is added at this stage
4. To this mixture, add roasted Vermicelli and mix well
5. Add about 2 to 2 ½ cups of water and allow the vermicelli to boil after covering the pan with a lid. Roasted vermicelli boils faster. This will need about 6-8 minutes to cook. You may stir occasionally until the water evaporates and the vermicelli is soft.
Vermicelli Upma is ready, Garnish with chopped coriander and serve hot with coconut chutney or curd.
Tips / Notes:
· If you are buying Plain Vermicelli which is not roasted, then heat a non stick pan and dry roast the vermicelli on medium heat until lightly browned.
· For Vermicelli Upma, you need to add 2 cups of water for every 1 cup of Vermicelli.
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South Indian Lassi / Salt Lassi
Curd contains many nutrients such as protein, calcium, magnesium, vitamin B-6 and vitamin B-12. It helps in digestion thanks to its pro-biotic effect. Let's make South Indian Lassi / Salt Lassi today.
Ingredients for Salted Lassi :
Yogurt - 2 glass
Cold Water - 2 glass
Ice cubes - 1 glass
Mint leaves 5 to 6 or Roasted
cumin seeds powder - 1 small tbl spoon
cumin seeds powder - 1 small tbl spoon
Black salt - 1 small tbl spoon
Black pepper - 1/4 small tbl spoon
How to make Salted Lassi :
1. Put curd, salt, ice cubes and mint leaves or roasted cumin seeds powder in the mixer and beat it.
2. Mix water and beat it again. The salted Lassi is ready for drinking. Keep it in a glass, sprinkle cumin powder and serve it.
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Sweet Panjabi Lassi
Curd contains many nutrients such as protein, calcium, magnesium, vitamin B-6 and vitamin B-12. They are are very useful for our body. Curd helps to digest the food and it strengthens our bones and teeth. Either you can eat or can drink it in the form of lassi.
Usually, people of north-India and Punjab drink sweet lassi. . It is one of the energetic drink which can cool us in the summers. You can drink it in any season. Let's see how to make Sweet Panjabi Lassi
Ingredients for
Yogurt - 600 gm
Sugar - 7-8 small tbl spoon
Ice cubes - 1 1/2 glass
To prepare Sweet Panjabi Lassi :
1. Put curd and sugar in the mixer and beat it till sugar dissolves.
2. Put ice cubes in it and beat it again. The delicious Lassi is ready for drink Keep it in a glass and serve it.
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