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.

Gota potolo bhaja ( bharwa parwal )

Cooking time : 30-35 mins
Preparation: 34-40 rupees

Ingredients: 

• Potolo ( parwal)( 6 nos)
• oil for frying 
• salt .

For the stuffing 

• onion ( 2 nos, medium sized ), 
• ginger garlic paste ( 1 tsp), 
• tomato sauce ( 3/4 tsp ), 
• chilli powder ( 1/4 tsp ), 
• kasuri methi ( 1/2 tsp ), 
• fennel seeds ( 1/4 tsp), 
• turmeric ( 1/4 tsp ).

For the batter : 

• cornflour ( 3-4 tbs ), 
• cumin powder ( 1/2 tsp ), 
• chilli powder ( 1/3tsp), 
• coriander powder ( 1/3 tsp ), 
• ginger-garlic paste ( 1/4 tsp ), 
• salt.

Preparation: 

• Peel the potolo. Make a cut on the side and remove the inner seeds.
• Cut the onion into fine pieces.
• Add salt and turmeric to the potolo and keep aside.
• Mix all the ingredients along with a little water to form a thick batter/paste.

Cooking: 

• Heat oil in a pan. 
• Add the fennel seeds. Follow up with the onions. Stir fry for 3-4 mins. Now add the ginger garlic paste and turmeric.
• Cook till the raw smell of the ginger-garlic goes away. 
• Add the kasuri methi and chilli powder and cook for 2-3 mins. Add tomato sauce, mix well and remove from the pan after 1-2 mins.
• Add some more oil and put in the potolo . Fry lightly till done. It takes about 5-6 mins.Remove from pan.
• Stuff the fried onion masala inside the potolo once slightly cooled.
• Dip the potolo in the batter and coat all the sides .
• Heat oil in a wok. Put the potolo into the hot oil. Fry for 4-5 mins or till done. 
• Remove from the wok and serve as a starter or as a side dish for the main course.