This is a very quick and easy recipe that can be made in just 10 minutes. You can pair it with dal chawal, parathas, dosas as a side dish or even enjoy it as a snack by itself. Spice level can be adjusted to your liking.
Ingredients:
Boneless chicken - 250 gms or as needed
Sambar powder - 1 tbsp
Salt - to taste
Turmeric powder 1/2 tsp
Onions - 3 medium
Garlic cloves - 7 or 8
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Roasted sesame seeds and peanut powder - 1 tsp
Coriander leaves - handful
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Dry red chillies - 2
Oil - 2 to 3 tbsps
Method:
1. Marinate the chicken cubes with little salt, turmeric and 1 tbsp of sambar powder,
2. In a pan heat oil and add the mustard seeds.
3. When they crackle add the dry red chilies and curry leaves.
4. Next add the onion cubes and saute them a bit until they change colour.
5. Tip in the marinated chicken and saute it.
6. Cover and cook on medium flame for 5 minutes.
7. Stir it intermittently and cook on low flame for 5 mote minutes.
8. Finally add some garam masala powder, roasted peanut and sesame seed powder and coriander leaves,
9. Serve it as a side dish with dal chawal, pulao, lemon rice, parathas or dosas. You can even enjoy it as a snack by itself.
This is a Maharashtrian speciality. Bombil fish also known as Bombay Duck is coated with semolina and fried to a crispy texture. It makes a perfect accompaniment with dal chawal.
Why is this delicate fish called Bombay Duck ?
It is said in the time of the British Raj, tonnes of bombil used to be transported from Bombay via a mail train called the Bombay Daak to other parts of the country. (Daak means postal mail ) When the train arrived it used to stink of fish. People wolud know even before it arrived from the smell. Bombay Daak eventually became Bombay Duck.
How can we cook Bombay Duck ?
This fish tastes best when it is coated with semolina and fried to a crispy texture. However you can make various types of curries as well. Ittakes very little time to cook as it is very delicate in texture. It is also available in the dried form which can be boiled and used to make a variety of dishes. People in Maharashtra avoid eating fresh fish during the monsoon season and they sun-dry the fish and store it for this time.
Ingredients:
Bombil fish - 250 gms
(For marination)
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Salt - to taste
Garlic paste - 1 tsp
Vinegar or lemon juice - 1 tbsp
(For coating)
Semolina / rava - 1 cup
Corn starch - 2 tbsps
Maida /APF - 2 tbsps
Oil - for frying
(You can also replace the corn starch and maida with 3 tbsps of rice flour)
Method:
1. Marinate the fish with the ingredients in list 1.
2. Mix the ingredients for coating and coat the fish with the mixture.
Chicken 65 is a popular dish of South India. Itwas created by Chennai's famous chef A M Buhari at his Buhari Hotel There are many stories as to how this chicken preparation got its name.
This is a great party dish. Make and enjoy it with your family and friends.
What is Chicken 65 ?
Chicken 65is a spicy chicken preparation from South India. It is a fried chicken which is well marinated in a bright red sauce made with yogurt and chilli powder and spices. It is usually served with onions and lemons wedges. This Indian chicken dish is traditionally eaten hot, as a starter, aperitif or snack.
How did the dish get its name ?
Some say that the chicken was cut into 65 pieces and hence it was called by this name. While some believe that 65 ingredients were used to prepare this dish and that's how it was named. But the Buhari Hotel version says they called it Chicken 65 because it was first created in the year 1965 which sounds acceptable.
Do you need to serve any sauce with Chicken 65 ?
No, you do not need any sauceto serve with this snack as it is well marinated with many spices and is very delicious by itself.
Information Source - Google
Ingredients:
Chicken ..... 250 gms (with bones cut into small pieces)
Egg ............. 1
APF / maida ........ 1 tbsp
Corn flour (corn starch) ... 1 tbsp
Yogurt ....................... 1or 2 tbsps
Ginger garlic paste....... 1 tbsp
Turmeric powder ......... 1/2 tsp
Garam Masala ............ 1/2 tsp
Red food colour ......... 1 pinch
Red chilli powder ....... 1/2 tsp (add more if you like)
Kashmiri chilli powder ... 1/2 tsp
Salt ..................... to taste
For tempering:
Curry leaves ......... handful
Slit green chillies ... 5-6
Ginger julienes ...... from 1 inch piece
Lemon juice .......... 1 tbsp
Oil ... as needed to fry
Method:
1. In a large bowl marinate the chicken with the ingredients from the first list. Cover and set them aside in the refrigerator for few hours or overnight.
2. In a pan heat sufficient oil and deep fry the chicken pieces on medium flame turning them intermittently so that they get fried evenly and get cooked well.
3. It takes about 8-10 minutes depending on the size of the pieces. Boneless chicken takes less time.
4. Remove them on an absorbant paper towel.
5. Heat a tbsp of oil in a pan and lightly saute the ginger, curry leaves and green chillies.
6. Tip in the fried chicken pieces and toss them well.
7. Squeeze some lemon juice on them.
8. Serve them immediately with some onion slices and lemon wedges in a platter.
Hazari Chicken Tikka is one of he best among the variety of tikkas that I have ever tasted. It is our family favourite. These soft and succulent tikkas soaked in the creamy marinade for hours, skewered together in bamboo sticks and then baked to perfection are surely going to win your hearts too.
Traditionally they are made in a tandoor. But when we don't have that option we can always bake them in the oven. Finally the charred look can be done on the direct flame holding the skewer above the flame.
Ingredients:
Boneless chicken .... 250 gms (preferably leg and thigh portion)
Egg ........................ 1
Green chilli paste ... 1 tsp
Mustard oil ............ 1 + 1 tbsps
Cheese .................. 2 tbsps
Cream .................... 2 tbsps
Ginger paste ........... 1 tsp
Garlic paste ............ 1 tsp
Gram flour / besan ... 1 tbsp
Garam masala powder ... 1/2 tsp
Salt ............................. 1/2 tsp
Lemon ................... to squeeze on top
Chaat masala powder ... 1/2 tsp to sprinkle on top (optional)
Bamboo skewers ........... 2-3 as needed (soaked in water for 2-3 hours)
Method:
1. Soak the bamboo skewers in water for a 2-3 hours. This prevents them from burning in the oven .
2. Clean and cut the chicken pieces into big cubes for tikkas. Leg and thigh portion works better in tikkas.
3. Marinate them with egg, green chilli paste, grated cheese, cream, ginger and garlic pastes, garam masala powder,besan, salt and 1 tbsp of mustard oil . You may use any oil but mustard oil gives a better taste. Keep it refrigerated for minimum 4-5 hours or more.
4. Now take the soaked bamboo sticks and insert the marinated chicken pieces into them. If some marinade is left keep it for coating the chicken again while baking.
5. Place them in a baking tray lined with foil paper brushed with little oil.
6. Bake the chicken at 200 C for about 25 to 30 minutes turning the side once or twice. While turning the side spoon the remaining marinade on top and also some mustard oil.
7. Once the chicken is done remove from the oven. Roast it directly on the gas flame to give the charred look.
8. If you like chaat masala flavour you can sprinkle a little and squeeze some lemon juice over the pieces before serving.
9. Serve hot.
Notes:
1. Boneless leg and thigh pieces are better for tikkas
2. Mustard oil should preferably be used for this recipe. It gives the best results.
3. Besan can be replaced with little corn flour / corn starch also.
4. Baking time may vary a little depending on the sizeof the oven and the chicken pieces. Keep a check on that.
Here is a delicious and cheesy party snack for you. I had these Jalapeno poppers in USA for the first time while visiting my children. I fell in love with these as they were to my liking... spicy !!!
Ever since I had been planning to make them.
Finally I got an opportunity when it was the turn to make a dish with alphabet "J" in our group --- A-Z Recipe Challenge. wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every alternate month.
Ingredients:
Jalapeno chillies - 5-6
Cheese ................ 1 cup (or as needed)
Bacon ................. few strips (optional)
Bread crumbs ...... as needed for coating
APF / maida ......... as needed for coating
Milk ................... 1 cup
Garlic granules ... 1 tbsps (optional)
Salt ..................... to taste
Oil ..................... to fry
Method:
1. Wash the Jalapeno chillies or peppers well. Make a slit and discard the seeds.
2. Put them in a pot and cook for just one boil adding salt.
3. Drain and set aside.
4. Grate the cheese and set aside.
5. Fry the bacon strips until brown and crispy. Cut them into tiny pieces. Mix them with the grated cheese.
6. Take the flour in a flat plate and mix little salt.
7. Put the bread crumbs in a flat plate and mix the garlic granules.
8. Wipe the blanched chillies and stuff them with cheese and bacon mixture.
9. Dip them in the milk and roll them in the flour until well coated. Repeat this step twice and refrigerate for 10 mins.
10. Now dip them in the milk again and roll them in the bread crumbs until well coated. Refrigerate for few minutes and repeat this step again until the chillies are well coated.
11. Refrigerate them again for 10 more minutes. This makes the coating nice and firm.
12. Heat some oil in a frying pan and fry the Stuffed and coated Jalapeno peppers until crisp and golden brown.
13. Serve immediately.
See the Recipe Video of making the Jalapeno Poppers
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Notes:
Use any cheese of your choice. You may also use cream cheese if you like.
You can skip adding bacon and add chicken instead... or skip adding any of them if you are a vegetarian.
You can prepare and store the coated Jalapenos in the refrigerator a day ahead also if you are having a party.
Try out these delicious and spicy masala stuffed egg pakoras... a treat for egg lovers. It is not a time consuming snack and perfect for your dinner party. I made them last week-end and it was a super hit.. the credit goes to Chef Harpal Sokhi. I had seen these on his show recently. Ingredients:
Eggs .... 4 or as needed
Onions ....... 2 tbsps (finely chopped)
Coriander leaves .. 2 tbsps (finely chopped)
Red chilli powder .... 1/2 tsp (add more if you like it spicy)
Turmeric powder .... 1/4 tsp
Coriander powder .. 1/2 tsp
Cumin powder ...... 1/4 tsp
Garam masala ...... 1/4 tsp
Amchoor powder ... 1/4 tsp
Cheese ................... 2 tbsps (grated)
Salt ..................... to taste
Baking powder .... 1/4 tsp
Gram flour / besan ..... 1 & 1/2 cups
Carom seeds / ajwain .... 1/4 tsp
Oil ................ to fry
Method:
Boil the eggs.
Peel them.
Cut into halves. Scoop out the yolk and a little of white portion carefully.
Mash the yolks and the egg white that was scooped out.
Add the spice powders, cheese,coriander leaves and salt. Mix well.
Divide the mixture into lemon size portions and fill into the boiled egg whites. Press them well.
In a large bowl make a thick batter with gram flour, baking powder, carom seeds, little red chilli powder and salt. Mix water little by little and whisk it.
Heat oil in a pan for frying. Dip the stuffed egg boats in in and spoon the batter carefully over them.
Using a spoon pick each egg boat and drop it into the oil carefully.
Fry on medium flame turning them until done. Remove on a paper tissue to drain the excess oil.
Bombay Duck or Bombil is a variety of fish which is good for frying. You may fry it with or without any stuffing. It is very popular in Maharashtra. The crispy fried one pairs well with dal chawal. I have tried out with stuffed prawn mixture. The taste was divine.
Ingredients:
Bombil / Bombay Duck ....... 6
Prawns ................................ 8 medium sized
Onion ................................ 1 small
Coriander ....................... handful
Green chillies ................. 2
Garlic .......................... 1 tsp
Garam masala .............. 1/2 tsp
Turmeric powder ......... 1/4 tsp
Coriander powder ......... 1/2 tsp
Cumin powder .............. 1/2 tsp
Lemon juice ................. 2 tbsps
Salt ................................. to taste
Rice flour ..................... for coating
Oil ............................ 1/2 cup (for frying)
Method:
Clean the bombil and remove the center bone. Flatten it by slitting in the middle. Marinate with salt, turmeric and lemon juice. Set aside.
Clean and de-vein the prawns.
In a chopper, grind the prawns, onion, garlic and green chillies coarsely.
Take a pan and heat 1 tbsp of oil. Tip in the prawn mixture. Saute until the prawns change the colour.
Season with salt and the spice powders mentioned in the list. Add coriander leaves.
Wipe the marinated bombil with a kitchen tissue to remove the moisture. Spoon some filling on the fish and press it firmly.
Fold the fish into shape and dust some rice flour on it.
Now to ensure to keep the filling intact, tie the fish with thread.
Heat oil and fry the fish carefully turning it a couple of times until done. Using a sharp scissor cut the thread and remove carefully.
Serve as a snack or as a side dish with dal chawal.
