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.

Chilli Gobi

Spice up your meal with this chilli gobhi recipe. Cauliflower florets are cooked with an oriental tang. Its quick and easy.
Ingredients:-

• 500 gm cauliflower (gobhi) - cut into small florets 
• 2 tsp salt 
• 1 egg 
• 1/2 cup corn flour 
• 1 tsp ginger-garlic paste 
• Water to mix the batter 
• Oil for deep frying 
• 2 cups onions - chopped coarsely 
• 2 Tbsp green chillies - thickly sliced 
• 1 Tbsp soya sauce
• 2 Tbsp vinegar
• Some greens for garnish

Method:-

• Mix together the gobhi, 1 tsp salt, egg, corn flour, garlic, ginger and enough water to have the pieces coated with the mixture. 
• Heat the oil, and fry over medium heat to a golden color. 
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• Heat 2 tbsp of the oil in a wok, and stir fry the onions in it over high heat till they look wet. 
• Add the green chillies and stir a few times, add the remaining salt, soya sauce, vinegar, and the gobhi. 
• Mix well, and serve garnished with some greens. 
• If you like the gobhi softer, you can blanch it before adding it to the batter ingredients.