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Thursday, February 8, 2018

Country chicken 65/ naatukozhi 65

Hi all.. i know its been a long time since i posted a non veg recipe. Today is a wonderful chicken recipe. Its everybody's favorite chicken 65. This is a healthier version by making it in country chicken or kampong chicken( called in singapore). I didnt know it was country chicken, until i ate it. This recipe is a slight twist from the usual 65 recipe. I am sure kids will love it. Its aa great alternative for KFC chicken. Whenever kids demand kfc fried chicken, u can make this for them. The pieces were so succelent and juicy. This dish can be made for starter as well as eat along with biryani or even rasam rice.

  Ingredients: Chicken -1 kg
  • All purpose flour - 2 tbsp
  • Rice flour - 2 tbsp
  • Corn flour - 1 tbsp
  • Chilly powder - 1 tsp
  • Salt
  • Ginger garlic paste -2 tsp
  • Egg -2
  • Lemon juice -1 lemonp

  Method :  
  • In a large vessel, add all the ingredients except chicken and mix it into a smooth paste.
  • Add the drained and washed chicken pieces. Mine is with the bone.

  • Mix nicely , marinate the pieces well and put in the fridge for an hour. It can also be kept for 24 hours.
  • Heat oil in a pan, drop the pieces one by one and fry them until golden brown.
  • Strain the oil and place the chicken 65 in the kitchen towel.

  Finger licking 65 garnished with onion and lemon.

Tuesday, February 6, 2018

Mac in bechamel sauce / Pasta in white sauce

Pasta is a staple food of traditional Italian cuisine, Also commonly used to refer to the variety of pasta dishes, pasta is typically a noodlemade from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. As an alternative for those wanting a different taste, or who need to avoid products containing gluten, some pastas can be made using rice flour in place of wheat. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca).
Most dried pasta is commercially produced via an extrusion process although it can be produced in most homes. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines,but today many varieties of fresh pasta are also commercially produced by large-scale machines, and the products are widely available in supermarkets.Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed and specialty or decorative shapes. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes. 
This is my first attempt in making pasta along with the white sauce. I have been doing pasta only with the store bought sauces. I have been longing to try out these pastas. I loved it.

  • Butter -2 tbsp
  • Maida - 1 1/2 tsp
  • Milk - 2 cups
  • Salt
  • Pepper powder -1/2 tsp
  • Chilli flakes - 1 tsp
  • Mixed herbs - 2 tsp
  • Elbow pasta - one cup
  • Capsicum - half finely chopped
  • Mushroom - 4 chopped
  • Carrot - half finely chopped
  • Garlic cloves - 4-5 finely chopped
  • Olive oil - 2 tbsp
  • Water
  • Cheese slices -3

  • In a vessel, heat water to boil pasta. Add the mac pasta, salt and few drops of oil.
  • Allow it to boil for 7 mins. Once the pasta is boiled, strain it and run  through the cold water.
  • In a pan, add olive oil, fry the chopped garlic. Add the carrot, capsicum and mushroom and saute for a while. 
  • Add salt, chilli flakes , herbs and pepper powder . Fry them until the veggies are cooked but still little crunchy.
  • Take the veggies and keep it seperately.
  • In the same pan, add the butter, once it is melted, add the maida flour.
  • Roast it nicely in the butter without turning into brown.
  • Now add half of milk and stur continuously so that lumps is not formed.
  • When it starts to thicken, add some more milk , cheese and stir completely until the cheese is fully melted. Add little herbs and chilli flakes to this.
  • Add salt only for the sauce. Now add the fried veggies and give it a mix.
  • Finally add the boiled pasta and stir it in sauce. This white sauce is called bechamel sauce.

Serve it hot , if u want u can garnish some grated cheddar cheese or herbs.

Monday, February 5, 2018

Maddur vada

Maddur vade (Kannadaಮದ್ದೂರು ವಡೆ) (pronounced "ma-ddur vah-daa", "ma-ddur vah-dey"), is a savoury fritter-type snack from South India. Also known as Maddur vada, this snack derives its name from the town of Maddur which is in the Mandya district of Karnataka. Maddur lies between the cities of Bangalore and Mysore and Maddur Vada is frequently sold on trains that traverse these two cities. It is made of rice floursemolina and maida flour which are mixed with sliced onion, curry leaves, grated coconut and asafoetida. The onion and curry leaves are fried in a little amount of oil and then mixed with water to make a soft dough. A small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden-brown to make Maddur vade, according to wiki. I have eaten this vada in quite a few places. I loved this vada. Its a very easy snack to make and very delicious too. My hubby belongs to bangalore and he loved it too. Try this finger licking vada served with green chutney and let me know your feedbacks.

  • Rice flour -1 cup
  • Rava or sooji - 1 cup
  • Maida - 1 cup
  • Chilly powder -1 tsp
  • Salt
  • Curry leaves - finely chopped
  • Onions -2 finely chopped
  • Asafoedita
  • Oil
  • Water
  • Green chilly -2 finely chopped

  • In a wide bowl, add all the dry ingredients mentioned above.

  • Heat oil in a pan, pour one tbsp oil in the batter mixture and start kneading the8 dough.
  • Make the dough into soft dough by adding water little by little.
  • Once the oil is heated, take small balls from the dough and press it into roundels into vada shape by flattening it gently.

  • Dip it into the oil and fry on both the sides by gently flipping over.
  • Take it out from oil once its turned into golden brown.

Serve with green chutney. Crispy and crunchy maddur vada.

Friday, February 2, 2018

Neer dosa

Neer dosa literally meaning water dosa in Tulu Language is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu region and part of Udupi - Mangalorean cuisineUnlike other dosas neer dosa is known for its simple preparation method and lack of fermentation. Usually neer dosa is served with coconut chutneysambar, saagu and non vegetarian curries like chicken, mutton, fish and egg curry.  There is no requirement for fermentation of the rice in order to prepare Neer dosa. The rice needs to be soaked for at least 2 hours. After a quick wash and a drain the rice needs to be ground by adding water in order to get very fine batter. Additional amount of water can be added based on the thickness of the batter and then salt is added for taste. Finally the batter is used to prepare the dosa. I have had this neer dosa in bangalore. Its quite famous as its a mangloreon dish. They serve this with chutney as well as coconut and jaggery. Tastes yum with this poornam side dish.

Ingredients :
  • Raw rice/ basmathi rice - 1 1/2 cup
  • Coconut - 1 cup or tender coconut water - 1 glass
  • Water
  • Oil or ghee
  • Coconut - 1 cup 
  • Jaggery half cup
  • Salt

Method :
  • Wash and soak the rice for 2-4 hrs.
  • In a mixer, add the rice and grind it into smooth paste. Add the tender coconut water to grind.
  • The batter should not be thick like dosa batter. It should be watery as it is neer dosa.
  • Add salt and keep it aside. No need for fermentation.
  • For the aide dis), grate the coconut and mix it with powdered jaggery.
  • Heat a tava, pour the watery batter and spread over the tava. 
  • Close and cook with a lid to steam it. This dosa should not be flipped over to other side.
  • Open the lid. Once the upper portion is cooked, remove from tava.

Serve hot with coconut and jaggery.

Thursday, February 1, 2018

Birds nest balls

Good morning. Welcome the month of february. Yesterday was total fun watching the lunar eclipse andrelishing this yummy snack. Its something different from cutlet but mostly looks like cutlet though. Its called birds nest because it looks like nest once it is opened. Kids will surely love it. Apt for evening snacks or even party snacks.i have just used potato masala that we make for masal dosa which means we can use the left over masala of masal dosa. We can also use bhaji made for poori. I once upon a time saw this recipe or idea made by menu Rani chellam, when i was in school. Since that time, i wanted to make this dish. Now my daughter enjoyed it after coming from school. What a happiness cooking for loved ones. You can make variations by adding vegetables also. Please write your feedback once u tried this recipe.  

  • Potato - 250 gms
  • Onion - 2 finely chopped
  • Green chilly - 2 finely chopped
  • Ginger - 1" finely grated
  • Mustard seeds
  • Curry leaves
  • Coriander leaves
  • Turmeric powder - 1/2 tsp
  • Oil
  • Water
  • Peas - little( to keep inside the balls)
  • Salt
  • Vermicelli -1 cup

  • Boil potato and smash them well.
  • Heat oil in pan, add mustard seeds .
  • Add curry leaves, chopped green chilly and grated ginger.
  • Add chopped onions. Saute well.
  • Add turmeric powder, salt.
  • Add the smashed potatoes and little water.
  • Keep it closed and cook well.
  • Turn off when its mushy.
  • Garnish with coriander leaves.
  • Once its cool down , make small balls of it.

  • Take each and every ball and make a small gap in between, place the green peas in between and close the ball.
  • Repeat for all the other balls.
  • Heat oil in a pan for frying. Take vermicelli in a plate.
  • Take each and every ball, coat nicely onto the balls and fry them in oil. 
  • Flip them gently and fry them until golden colour.

Beautiful nest balls are ready. While serving open the balls into 2 and show the shape of the eggs in form of peas.
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