Chicken 65

A typical south Indian dish. Can be served both as an  appetizer
and main course.

The following recipe serves 2 people.                              

Preparation time : 10 minutes

Cooking time : 25 minutes

Ingredients:
Preparing the chicken

Chicken - 450 gms
Yogurt - 1 tbsp
Cornstarch - 2 tsp

Ginger garlic paste -  2 tsp

Egg - 1
Black pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Chili  powder - to taste
Green chilies - 2 chopped
Chicken 65 masala powder - 2 tsp (optional)
Salt to taste

Preparing the gravy 
Curry leaves - 2 springs
Chopped ginger - 1 tsp
Chopped garlic -  2tsp
Chopped chili - to taste
Cumin seeds - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp

Chinese hot chili sauce - 2 tsp
Ginger- garlic paste- 2 tsp
Oil - To fry
Salt to taste

Preparing the chicken
Step 1: Cut the chicken into bite size pieces.

Step 2: We need these ingredients : yogurt, ginger garlic paste, turmeric powder, chili powder, corn starch, pepper powder, egg and chopped green chilies. 

Mix all the ingredients except the egg in a bowl. Add salt to taste.

Step 3: (Optional)  Add 2 teaspoons of store bought Chicken 65 masala (spice).

Step 4: Add chicken to the mixture. Coat every piece well with the mixture. Then add the egg. Mix well and keep aside for 30-40 minutes.

Step 5:  Heat oil in a pan on medium heat. Fry the coated chicken pieces.

Step 6:  Keep the fried chickens aside. Now we will make the gravy.

Preparing the gravy 

Step 7: Heat some oil in a pan. The oil used for frying the chicken pieces can be used too.

Step 8: Put in the cumin seeds and let them splutter. Then put in chopped ginger, garlic and chilies.

Step 9: Now we need these spices: curry leaves, ginger garlic paste, coriander powder, cumin powder and chili sauce.

Add the ginger garlic paste. Fry for 30 seconds. Then add the curry leaves and let them splutter. Add coriander and cumin powder and the chili sauce. Fry for a minute.

Step 10: Add the red color. Add salt to taste. 

Step 11: Add the fried chicken. Fry for a couple of minutes. 

Step 12: Enjoy your "Chicken 65". 

Naan and Chicken Korma

I had a birthday in my home last week. Whats a better way to celebrate than to make some delicious Indian meal. So heres a picture of Chicken Korma and Naan bread from the birthday dinner. 
I am badly pressed for time these days with a few  urgent things at hand. So I am  just posting the picture for now; will detail the recipe soon. 

Shimla mirch masala - Bell pepper curry

Shimla mirch masala - South Indian style.
This is an easy one. Takes little time and very few ingredients    
to make.

The following recipe serves 2 people.                               
Preparation time : 10 minutes

Cooking time : 20 minutes

Ingredients: 
Bell peppers(Capsicum) - 3
Onion -1 medium sized
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - 10-12 leaves
Shredded coconut - 1 Tbsp
Coriander powder - 3 Tsp
Dried red chilies - 2
Turmeric - 1/2 tsp
Salt - to taste
Ginger powder - 1.5 tsp
Garlic powder - 1 tsp

Step 1: Chop the bell peppers into bite size pieces. I have used 3 medium sized bell peppers of different colors. You can use only the green ones or any color you like.

Step 2: Chop the onions finely.

Step 3: We need the following spices.

Step 4: Take 1/2 tbsp oil in a pan on medium heat. Add a few cumin seeds to check the heat. If the seeds splutter withing 3-4 seconds then your temperature is right. Add the rest of cumin and mustard seeds. Fry for 45 seconds.

Step 5: Add the dried red chilies and the curry leaves. Fry for 30 seconds.

Step 6: Add the onions and salt and fry for 3-4 more minutes.

Step 7: Add the ginger paste, garlic paste and turmeric powder.Cook for 3-4 more minutes

Step 8: Add the bell peppers. Coat well with the mixture. Fry for a minute and the cover the pan and let it cook for 5 minutes.

Step 9: Now add the coriander powder and shredded coconut.

Step 10: Put the lid on again and cook for another 10-15 minutes till the peppers are cooked.

Step 11: Enjoy your "Shimla mirch masala".

Khichuri - Bengali khichadi

Reminds me of durga puja feasts! Loved by Bengalis Khichuri is an essential part of any Bengali religious festival. Khichuri can be made in various versions - with or without vegetables, with or without meat or with both.The lentils used can also be of different kinds. You can use Moong daal, masoor daal or chana daal.
Here I am making a very simple version of Khichuri using potatoes and red lentils.

Ingredients: 
Rice - 250 ml
Red split lentils (masoor daal) - 250 ml
Potatoes -2 
Ginger paste - 1tablespoon
Green chili - 1
Oil - 2 tablespoons
Salt - to taste
Sugar - 1 teaspoon
Spices set 1- Whole garam masala
Cinnamon - 1 3 inch stick
Cardamom - 4
Black cardamom - 1
Bay leaf - 1 
Cloves - 4
Spices set 2
Cumin powder - 2 tsp
Coriander powder - 2 tbsp
Turmeric powder - 2 tsp
Chili powder - To taste
Garam masala powder - 1 tsp


Step 1: Mix the daal and the rice and soak them in water for an hour. After that drain the water and keep them aside.

                                               

Step 2: Cut the potatoes into small cubes. Chop the green chili.

Step 3: Heat oil in a pan. Add the spices in set 1. Turn the heat to medium. Fry the spices for a minute.

Step 4: Add the potatoes and fry for 4-5 minutes.Then take them out. 

Step 5: Now in a separate bowl , add  the spices in set 2 and two tablespoons of water. Mix well. 

Step 6: Add this mixture to the oil.Also add the chopped chili and the ginger paste. Cook for a few minutes , till the oil separates from the mixture.

Step 7: Now add the daal and rice from step 1. Coat it thoroughly with the mixture. Keep frying for 3-4 minutes. 

Then add the potatoes. 

Step 8: Cook for a further 3 minutes. 


Step 9: Add 600 ml of water. (The water can be added depending on your preferred consistency for khichuri, I like the traditional watery khichuri). Add salt to taste. Add 1 tsp of sugar.

Step 10: Close the lid and cook till the rice and daal are cooked. 


Step 11: Enjoy your "Khicuhri".

Tomato Rice

One of my favorite south Indian recipes.


The following recipe serves 4 people.
Time required: 30-40 minutes


Ingredients: 
Cooked rice - 4 cups
Tomatoes - 3 medium sized
Ginger paste - 1 tsp
Onion - 1/2 of medium sized
Oil - 3 tbsp
Urad daal (black lentils) - 1.5 tsp
Chana daal (yellow lentils) - 2 tsp
Green chili - 1
Dried red chilies - 3
Asafoetida - 2 piches
Cloves -2
Cumin seeds - 1.5 tsp
Mustard seeds - 1 tsp
Cashews - 7-8
Turmeric powder - 1/2 tsp
Red chili powder - 1 tsp
Salt - to taste
Garam masala - 1 tsp


Step 1: Soak the chana daal in water for 15-20 minutes. Drain the water. 


Step 2: Heat 3 tbsp of oil in a pan on  medium. 
We need the following spices: Dry red chillies, cloves, turmeric, chili powder, asafoetida, mustard seeds, cumin seeds, urad daal, chana daal and cashews.

Add a couple of cumin seeds and wait for them to crackle.Then add the rest of the cumin seeds and mustard seeds. Add the dried red chilies.

Step 3: Add the asafoetida and chana daal. Add the cashews.Fry for 2-3 minutes.The cashews and the chana daal will go brownish.

Step 4: Add Urad daal, turmeric, red chili powder and cloves.The mixture might get a little frothy due to the turmeric.

Step 5: Add onion, chili and ginger paste. Add the garam masala. Mix well and fry till the onions become translucent.

Step 6:  Add the tomatoes. Mix well.

  Step 7: Cook the tomatoes for 10-12 minutes. Keep mashing the tomatoes with the spatula every few minutes.After 10-12 minutes the mixture will be almost paste like. Now add salt to taste.

After 8 minutes

After 12 minutes

Step 8: Add the cooked the rice. Mix well. Cook for 5 more minutes on medium heat.

Step 9: Enjoy Tomato rice.