Chicken 65 Recipe

This delicious, deep-fried chicken from the house of Tamil Nadu is marinated in a host of spices and tempered with red chillies, mustard seeds and curry leaves.

Ingredients

• 4 chicken breasts (cut into strips)
• 1 tsp ginger paste
• 1 tsp garlic paste 
• Salt to taste
• 2 tsp turmeric powder 
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 1/2 tsp cumin powder
• 1 cup oil
• 2 Tbsp flour
• 1 Tbsp corn flour
• 1 egg
• 1 tsp kashmiri chili powder
• 500 ml soda
• 4 guntur chillies
• 1 tsp mustard seeds
• 6-7 curry leaves
• 5-6 pepper corns

Method

• Marination of the chicken:
• In chicken strips add ginger and garlic paste, salt, turmeric, red chili powder, coriander powder and oil for binding.
• Mix well and put it in fridge for 15-20 minutes.
• Now add one egg, soda, flour and corn flour for the batter.
• Put the batter in fridge for 30 minutes.
• Pour the batter onto the chicken strips.
• Then deep fry them.
• Tempering:
• Add oil in a tadka pan and add Guntur chilly, mustard seeds, curry leaves and sea salt.
• Pour it on the deep fried chicken.
• Serve hot.

Badi-Palanga saaga Odia Style

Cooking Time Required : 15 mins

Cost of preparation: 15-20 rupees

Ingredients:

• Palanga (palak, spninach) leaves ( 2 bunches),
• Tomato ( 1 small),
• Red chilli ( 2 nos ),
• Pancha phutana (1/3 tsp),
• Oil ( 3 tsp),
• Badi ( 1/2 cup ),
• Salt.

Preparation:

• Wash the palanga leaves thoroughly and cut into fine pieces.
• The tomato should be cut into very small pieces.

Cooking:

• Heat a pan and add 1 tsp oil. Add the badis and drizzle with some more oil on top. Stir fry till the badis are golden brown. Transfer to a bowl and crush into small pieces.
• Heat a wok (kadai). Add the oil. When it starts smoking, add the red chillis (broken into 2-3 pieces each) and pancha phutana. Add the tomatoes to the spluttering seeds.
• Fry till the tomatoes are well cooked.
• Add the palanga leaves and salt. Cook uncovered till the leaves are done. Remove from the wok into a serving bowl. Add the crushed badis. Mix well.
• Tip: This dish can also be prepared without adding the tomatoes. Instead brinjal ( cut into small cubes ) can also be used.
• Instead of adding the badi, one can also add roasted moong dal. The moong dal should be dry roasted and broken into small pieces.

Odia Style Dahi Baigana

Preparation time: 15 minutes 
Cook time: 20 minutes

INGREDIENTS

• Eggplant: 1 medium sized Bharta Baigan or small sized eggplant sliced
• Yogurt: 1 ½ cup
• Minced Ginger: ½ teaspoon
• Turmeric: ½ teaspoon
• Salt: As per taste
• Dry Whole Red Chilli: 1
• Paanch Phoron/ Pancha Phutona: 1 teaspoon
• Curry Leaves: 7- 8 leaves
• Green Chillies: 2
• Roasted Cumin-Red Chilli Powder: 1 ½ teaspoon
• Water: ½ cup

FOR GARNISHING -

• Chopped Cilantro: 1 teaspoon
• Green Chillies: 2, sliced lengthwise

METHOD

• Wash and cut eggplant into roundels and then halve each into slices.
• Marinate the pieces of eggplant with turmeric powder and salt. Keep aside for 10 minutes.
• Heat oil in a pan, fry the eggplant slices till golden brown, Take out and keep aside.
• Take the curd/ yogurt in a bowl. Add water, salt and as per requirement. Add I teaspoon roasted cumin-chilli powder and sliced green chillies. Mix well.
• Arrange the fried eggplant slices on a serving dish.
• Heat oil in a pan, add dry whole red chilli, Pancha Phutona (five spice mix), minced ginger and curry leaves.
• As they start spluttering, turn off the heat. Let it cool down for 1-2 minutes. Pour the entire tempering over the bowl of curd mix.
• Now slowly pour this yogurt mix over the fried eggplants arranged on a serving dish.
• Garnish with a few more sliced green chilies, chopped cilantro and the rest of the cumin-red chilli powder. Serve with steamed Rice or Pulao.