CHICKEN 65

Chicken 65 is an easy to cook, crispy starter with boneless chicken

Ingredients for chicken 65:


Chicken : 250g
Chilly Powder : 1 1/2tsp
Coriander Powder : 1 1/2tsp
Rice Powder : 1 1/2tsp
Cornflour : 1 1/2tsp
Maida : 1 1/2tsp
Ginger - Garlic Paste : 1tsp
Garam Masala : 3/4tsp
Fennel Powder : 1/4tsp
Lemon Juice : 1tsp
Egg : 1, beaten
Curry leaves : 2Springs
Orange-Red food color : a pinch
Salt
Oil

Method :

Clean the chicken and cut into medium pieces. Add all dry ingredients to the beaten egg and make a thick batter(Add few drops of water if needed). Marinate chicken pieces in this batter for 1hour. Heat oil in a frying pan and add the curry leaves. When it becomes crisp, add chicken pieces and fry till they are golden brown. Serve chicken 65 hot with mint chutney.

KALAKAND from home made Paneer

A famous North Indian sweet made of fresh cottage cheese and sweetened milk. This is usually prepared on the occasion of Gokulashtamy (Lord Krishna's Birthday).

Recipe for Homemade Kalakand :
Cooking time : 20min
Makes : 10

Ingredients :

Paneer : 200g

Condensed Milk : 150g

Milk Powder : 2tbsp

Sugar : 2tbsp

Pistachios : 10, chopped to garnish

Cardamom Powder : 1/4tsp

Ghee : 1tbsp

Method : 

1. Cut the paneer into small cubes. Put them in a mixer/ food processor and powder them.

2. Now add condensed milk, cardamom powder, sugar and milk powder to the powdered paneer and make a fine paste.

3. Transfer this to a heavy bottom vessel and stir continuously for 20min on a medium flame. 

4. When the mixture starts to leave the sides and sticks to the spatula, turn off the flame.

5. Transfer to greased rectangular pan and press evenly with the spatula. Sprinkle chipped pistachios on top of it. Let it cool and cut into squares.

How To Make fresh Paneer :

Boil 1 liter full cream milk and add 1tbsp Lemon juice / 1tbsp Vinegar / Citric acid. Turn to low flame and stir for 1minute. Remove from flame and cover with a lid. After 10 minutes drain it into a towel / thorthu. Place a plate on top of it and press to remove the excess water. Now keep some weight on top of it (Chappathi stone / books) and keep aside for 2hours. Refrigerate for an hour before cutting it into squares.

Note : 

Kalakand is made from fresh cottage cheese. If you are using off the shelf cottage cheese, use on that day itself to make this sweet.

Similar posts :

• Paneer Peda 
• Coconut Ladoo
• Beetroot Ladoo

PAL PAYASAM / Kerala Rice Kheer with Milk

 What better way to start Onam specials, than with Pal Payasam. This payasam also known as Ambalappuzha pal payasam,  is made with a special Kerala rice - Unakkallari and is cooked with milk. .

Ingredients :

Unakkallari / Kerala Red rice : 1/2Cup, cleaned and drained

Milk : 5Cups

Sugar : 1Cup

Method :

Combine all ingredients in a pressure cooker and cook on low flame for 20-30minutes. Turn off the flame before it whistles. It will enhance the pink shade of payasam.

Traditional way :

1. Heat milk in a heavy bottom vessel and add the rice to it. Cook in medium / low flame until the rice is 80%cooked.

2. Now add the sugar and continue cooking. Cook on low flame till the quantity of milk is reduced to 2/3rd.(should not over cook the rice as it will change the consistency of payasam) It takes about 1 1/2hrs and continuous stirring is needed after adding sugar.(that's why people makes it only for festivals)

3. You can turn of the flame when the rice floats on the thick- light pink  payasam. 

Note :

1. Traditional paal prathaman is not garnished with cashews and raisins. If you need, you can add it in the end. For that add 1tsp ghee in a pan and add cahews and raisins. Golden fry both and add to payasam.

2. If you are not having Unakkallari, use basmati rice / sona masuri rice.

You might also like,

• Pineapple Pradhaman
• Palada Pradhaman
• Pazham Pradhaman
• Gothambu Payasam
• Semiya payasam

Enjoy,

Lena

MAMBAZHA PULISSERY - Kerala Sadya Vibhavangal

This is a traditional Onam / Vishu special recipe made with ripe mangoes. This yogurt based sweet Kerala dish goes well with Kerala rose-matta rice, pappad and pickle.

Ingredients :

Ripe Mangoes : 4, i used small "nattu manga"
Grated coconut : 1/2Cup + 1/4tsp
Turmeric Powder : 1/2tsp
Green Chillies : 2
Cumin Seeds : 1/2tsp
Jaggery : 1 small piece
Salt
Yogurt : 1/2Cup

For Tempering :
Mustard Seeds : 1/2tsp
Fenugreek Seeds : 1/4tsp
Dried Red Chilllies : 2
Curry Leaves : 2
Coconut oil : 1tsp

Method :

1. In a claypot, cover and cook the pealed mangoes with 1/4Cup of water and 1/4tsp turmeric powder. After 5minutes open the lid and cook in high flame till water evaporates. Add Jaggery and mix well.

2. Grind together the grated coconut, cumin seeds, 1/2tsp turmeric powder and green chillies and combine this with yogurt.

3. Add this mixture to the cooled cooked mangoes and combine well. Cook on low flame for 5minutes till the flavors blended and curry becomes thick.

4. Heat oil in a thadka pan and add mustard seeds. When it splutters, add fenugreek seeds, dried red chillies and curry leaves.Turn of the flame and pour over the pulissery.

5. Serve hot with rice, pappad and pickle :)

Notes :
If you are not having small mangoes, take one meduim size ripe mango and cut into cubes.

CRUMB FRIED PRAWNS / Chinese Crispy prawns

The simple starter recipe with prawns.

Ingredients :

Tiger Prawns : 10,cleaned and deveined

Soy Sauce : 1tsp

Chilly Sauce : 1tsp

Tomato Sauce : 1tsp

Vinegar : 1tsp

Cornflour : 1tsp

Salt

Bread crumbs from 2 bread slices

Vegetable oil

Method :

Marinate prawns with all ingredients except bread crumbs for 1hour. Roll prawns with bread crumbs and fry till golden in oil and serve hot with tomato sauce / mayonnaise. 

Things to remember when you marinate fish / meat : 
1). keep in airtight freezer packets or arrange it on a plate and cover it with cling film. 
2). Use with in 20 hours 
3). Even if you are grilling / baking / frying, don't use the excess marinade.

PARIPPU KAYA CURRY / Raw Banana & Dal Curry with coconut paste

Ingredients :

Toor Dal : 1/2Cup

Plantain : 1

Shallots : 3

Garlic : 1clove

Green Chillies : 2

Cumin Seeds : 1/2tsp

Shredded Coconut : 3/4Cup

Turmeric Powder : 1/2tsp + 1/2tsp

For Tempering :

Mustard Seeds : 1/2tsp

Dried Red Chillies : 1

Curry leaves : 2Springs

Coconut Oil : 1tsp

Method :

1. Pressure cook dal with 1/2tsp Turmeric Powder and garlic.

2. Grind coconut with cumin seeds, 1/2tsp turmeric powder, green chilly, shallots, 1spring of curry leaves to a smooth paste .

3. Add chopped plantain to cooked dal along with 3/4Cup water and cook covered till it becomes soft. (If you are pressure cooking, then cook for 4minutes with the whistle on and open the lid after 4minutes). Plan tain should not be over cooked.

4. Now add the coconut paste and salt to it  and cook on medium flame for another 5minutes till you get a thick gravy with full of flavors. 

5. For tempering heat coconut oil in a tadka pan and add mustard seeds. When it splutters add dried red chillies and curry leaves. Add this to the curry and cover with a lid.

6. Serve hot with Kerala rose matta rice, curd, lemon pickle and pappad.