CHICKEN 65

Chicken 65 is a popular deep fried appetiser that originated in Hotel Buhari of Chennai. This deep fried chicken recipe which is popular in South India is made using boneless chicken pieces coated with flour and other spices and seasoned with garlic , green chillies and curry leaves.

 

INGREDIENTS

 

• Chicken boneless - 750 grams
• Salt - to taste
• Ginger garlic paste -2 Tablespoon
• Curry leaves - few leaves
• Kashmiri red chilli powder- 2 Tablespoon 
• Cumin powder - 1 Teaspoon 
• Garam masala powder - 1 Teaspoon 
• Green chilli paste - 1 Teaspoon 
• Black pepper powder - 1/2 Teaspoon 
• Curd - 1/4 cup
• Cornflour - 1/4 cup
• Rice flour - 2 Tablespoon 
• Oil - for frying
• Garlic - 2 (Tablespoon chopped)
• Green chilly - 7 (slit)
  

 

METHOD

 

 Take washed and cleaned bonless chicken pieces in a large bowl. To this add salt to taste.

 

Add ginger garlic paste , green chilli paste , cumin powder , garam masala powder , black pepper powder , Kashmiri red chilli powder , cornflour , rice flour , curry leaves and curd . Mix them all well and marinate for atleast 30 minutes.

 

Heat oil for frying and add chicken pieces and deep fry until cooked and the outside is crispy. 

To the same oil add slit green chillies , garlic and curry leaves and fry till they are crispy. Add thid to the fried chickrn chicken pieces and serve hot.

 

Watch full recipe video here

CHOCOLATE CHIP COOKIES

 

Loaded with chocolate chips , this baked goody is a must try recipe. The cookie dough is made using standard ingredients: flour, sugar, egg, butter and vanilla. Using cornflour makes the cookies soft and chewy. The melted butter gives it a toffee like taste . There are hundreds of recipes in the internet , here is my version of chewy chocolate chip cookies.

 

INGREDIENTS

 

1. Butter - 1/2 cup (113g)
2. Vanilla essence - 1/2 Teaspoon 
3. Sugae - 1/2 cup
4. Egg - 1
5. Egg yolk - 1
6. Maida - 1 1/4 cup (150g)
7. Cornflour - 1 Tablespoon (12g)
8. Baking soda  - 1/2 Teaspoon (2.5g)
9. Chocolate chips - 1/2 cup (88g)
10. Sea salt - 1 pinch

 

METHOD

 

Heat a pan and melt half cup of  a butter. You can use either salted or unsalted butter. As the butter melts it starts foaming , cook until butter changes colour to brown. Browning the butter gives a nice color to the cookies.

 

 

Switch off the flame and transfer the melted butter into a bowl and let it cool completely.

 

To the cooled butter , add half cup of sugar and blend well using a hand whisk or an electric blender . To this add an egg and an egg yolk and blend until creamy. Adding another egg yolk gives chewy texture to the cookies.

 Sift in maida , cornflour and baking soda.

 

 

Add vanilla essence and fold into the mixture.

 

 

Add chocolate chip to the dough and fold into the dough.

 

Scoop out the batter using a icescooper to get even sized cookies. place them on baking tray lined with parchment paper. Chill the dough for an hour or overnight before baking. 

 

Preheat the oven . Bake them @ 180 degree Celsius for 12 to 15 minutes. 

 Keep the dough with distance from each other while baking , as they spread while baking.

 Add a spinkle of sea salt while the cookies are still hot. 

 

watch full youtube video here

 

 

SWEET PONGAL |CHAKKARA PONGALI |SAKKARAI PONGAL

Sweet pongal is a delicious dish prepared by our ancestors to signify and celebrate abundance and prosperity after the harvest. It is a traditional dish mostly prepared in South Indian homes on the day of Makara Sankranthi or Pongal festival to offer god . Sweet pongal is a made with rice, moong dal , ghee , jaggery , cardamom and nuts .

 

INGREDIENTS

RICE - 1/2 CUP

MOONG DAL - 1/4 CUP

GHEE - 4 TABLESPOON

JAGGERY - 1 CUP

WATER - 2 CUP

CARDOMOM POWDER-1TEASPOON( OPTIONAL)

CASHEW NUT - 10

RAISINS -10

 

HOW TO MAKE SWEET PONGAL 

1. Add 1 teaspoon ghee to a heavy bottom pot or pressure cooker. Add 1/4 cup of moong daland roast them on medium flame till it turns aromatic. Keep stirring for even roasting till dal turns golden, do not brown them as the flavour changes.

This may take 5 to 6 minutes.

 

2. Add 1/2 cup of rice to the roasted dal. Pour 2 cups of water . Cook for 3 whistles in pressure cooker .

 

3. To make jaggery syrup , add 1 /2 cup of water and 1 cup of grated jaggery to a small pot . Heat this on a low flame to dissolve the jaggery. Let the syrup begin to bubble up well and boil for 2 to 4 minutes. 

 

4. Once the pressure has released , open the cooker lid. Both rice and dal should be soft and mushy.  Mash them with spoon slightly. 

 

5. Filter the jaggery syrup to the rice and combine well. Boil it till it thickens .

 

6. Add 1 teaspoon cardomom powder(optional) . Cook on medium flame till it bubbles up. This takes 3 to 5 minutes. 

 

7. Heat 3 tablespoon of ghee in a small pan. Add 10 cashew and 10 raisins . Fry them till cashews turn golden.

 

8. Pour it to the rice mixture over the sweet pongal and mix well.

 

Watch full youtube video here

 

 

 

 

 

 

 

 

 

CHICKEN CURRYCURRY

Chicken curry in cooker is a easy and quick to make recipe. There are hardly any kitchen without a pressure cooker. It's an quick curry even bachelor's can cook it. 

INGREDIENTS 

MASALA

Dried red chillies - 10 -12 no's 

Cumin seeds - 1 Teaspoon 

Poppy seeds - 1 Teaspoon 

CURRY

Coconut oil - 2 Tablespoon 

Whole spices 

Bay leaf - 1

Cinnamon stick - 1 "

Cloves - 2

Cardamom- 2

Onion - 2 Medium chopped

Tomato - 1 chopped 

Ginger garlic paste- 1 Teaspoon 

Coriander powder  - 2 Tablespoon 

Garam masala powder- 1 Teaspoon 

Turmeric powder- 1 Teaspoon 

Chicken- 1 1/2 Kg

Water - 1/2 cup

Curd - 1/2 cup

Salt - to taste

Lemon juice- Juice of  1/ 2 a lemon

Coriander leaves - handful chopped 

METHOD 

Heat a pan  , add dried red chillies and dry roast for minutes.

Add Cumin seeds and poppy seeds. Roast it for 2 minutes. 

Cool it completely and grind it into a fine powder.Keep it aside.

Heat a pressure cooker,  add coconut oil.  Add the whole spices and saute till they turn aromatic. 

Add the chopped onion and saute till they turn transparent. 

Add the chopped tomatoes,  saute for 2 minutes.  They need not tur  mushy .

Add the ginger garlic paste and saute , till the raw smell goes away.

Reduce the flame and the powdered spice mixture , coriander powder, garam masala powder  ,turmeric powder,  saute for 2 minutes

Add the cleaned chicken pieces and combine e well.

Add water and curd,combine well. Add salt to taste and juice of half a lemon  

Come the lid and pressure cook for 2 whistles.

Once the cooker is cooled open the lid and garnish with handful of chopped coriander leaves. 

Serve hot with rice or roti.