Chicken 65 / Indian style Chicken nuggets

I am always in search of trying out new chicken recipes so that preparing the same favorite one’s should not make us bored with it being a routine and the favorite should not turn un-favorite.

This time I thought of trying out chicken 65 at home. Recently we had it at food court, while we were there over a Sunday with one of relative’s family. Before a few days we had a chance to try out fish 65. My husband cherished both. So I decided to try out the chicken version at home this Sunday. Fish 65 can also be prepared in the same way using fish fillet of preferably white fish like tilapia.

Recipe :

Ingredients :

  • 250 gms boneless chicken, cut into small pieces, cleaned and washed
  • 1 tsp ginger garlic paste
  • 1-2 tsp lemon juice
  • 2 tbsp corn flour
  • 1 tbsp all-purpose flour
  • Pinch of red food color
  • 1/2 tsp Kashmiri red chili powder
  • 1/4 tsp black pepper powder
  • Salt as per taste
  • 1 egg
  • Oil for deep-frying and also for stir fry
  • 4-5 green chilies, slit
  • 8-10 curry leaves
  • 2-3 big garlic cloves, finely chopped
  • 1 tbsp yoghurt
  • 1 tbsp red chili sauce

Method :

  1. Marinate the chicken pieces with ginger garlic paste, lemon juice and salt as per taste. Keep aside for 15-20 mins.
  2. In a bowl, mix cornflour, all-purpose flour, red color, Kashmiri chili powder, pepper powder, pinch of salt and egg.
  3. Add the chicken pieces and coat them well. 
  4. Heat oil in a pan and deep fry the chicken pieces.
  5. Remove on an absorbent paper towel. 
  6. In a pan, heat a tbsp or two of olive oil.
  7. On a high flame, sauté green chillies, chopped garlic and curry leaves. 
  8. Once they turn slight brown, add the fried chicken pieces.
  9. To this, add the yoghurt and red chili sauce. Mix well and sauté till the yoghurt is cooked well.
  10. Yummy chicken 65 is ready to be served hot.

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Rasmalai / Cottage cheese discs in sweetened thickened milk

Rasmalai is one of my favorite Indian sweets. After making some Rasgullas, I decided to reserve some of them to make rasmalai. Saying the word rasmalai itself, my mouth starts watering. So I would prefer to directly jump on to the recipe.

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Recipe :

Ingredients :

  • 10-12 Rasgullas (Check out my post for rasgullas)
  • 2 1/2 cup whole milk (around 600-750ml)
  • 1/2 cup granulated sugar
  • 5-8 almonds
  • 5-8 pistachios
  • 1/4 tsp saffron strands(kesar)
  • 1 tbsp warm milk

Method :

  1. Finely crush the almonds and pistachios.
  2. Using a mortar and pastel, crush the saffron strands. Then add the tbsp of warm milk and crush further. The more finely you crush the saffron, darker the color you will obtain. Once desired color is obtained, keep it aside.
  3. In a non-stick deep pan, boil the milk on med-high flame.
  4. Once it comes to a boil, reduce the flame to med-low and boil further till the milk is reduced to half its quantity, stirring continuously.
  5. Once the milk is reduced to half, add the sugar. You can adjust the sugar quantity as per the sweetness you prefer. Stir well so that sugar is completely dissolved.
  6. Then add the saffron milk and crushed almonds and pistachios and mix well.img_20161018_174402
  7. Put off the flame and allow to cool.
  8. Remove the rasgullas from the sugar syrup and drain the excess syrup using a spoon. Put them into the sweetened milk (which should have come to room temperature).
  9. Soak them well and refrigerate.img_20161018_174858
  10. Serve chilled. Enjoy.

 

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Rasgulla/ Sugar soaked Cottage cheese balls

I had more than half litre of milk that tasted a little different than usual. We suspected that it was about to get spoilt. I was really feeling bad to discard so much of milk. I wanted to utilize it in preparing something that would be consumed fast and we might have tasted before. On one of the food groups, someone had posted a cake recipe recently utilizing spoilt milk. But I was in no mood for any cakes.I had already prepared so many and had few left over store-bought shot cakes.

Our festival of lights – Diwali is round the corner and also my husband had craving for rasgulla. I don’t like rasgulla so much but i crave for rasmalai (cottage cheese discs soaked in thickened and sweetened milk). So I decided to satisfy both our cravings utilizing the spoilt milk. However, I will share the recipe using good milk also.

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Recipe :

Ingredients :

  •  600-750 ml whole milk (spoilt or good)
  • 1 tbsp lemon juice
  • muslin cloth
  • 2 1/2 cups water for sugar syrup
  • 1/2 cup sugar

Method :

  1.  In a non-stick pan, boil the milk.img_20161018_115637
  2. Once it comes to a boil, put off the gas and add the lemon juice to it and stir well.
  3. The milk will curdle and the cottage cheese and the whey will separate out.img_20161018_120221
  4. Strain the cottage cheese using muslin cloth and discard the whey.img_20161018_120434
  5. Place the muslin cloth with the cottage cheese in a bowl with fresh water and mash the cheese gently. img_20161018_121422Repeat this 2-3 times using fresh water each time.img_20161018_121152
  6. Tie the muslin cloth with cottage cheese and keep it hanged for at least an hour to drain any extra water.
  7. Drain any remaining water and remove the cottage cheese from the muslin cloth on to a plate.img_20161018_154815
  8. Knead the cheese well till it is smooth and there are no lumps.img_20161018_154819
  9. Divide this cheese into 12 portions and roll each portion into small balls.img_20161018_160709
  10. In a non-stick sauce pan, add water and sugar and bring this to a boil stirring occasionally till sugar dissolves.
  11.  Put the cheese balls into this syrup and cook them covered on low flame for 10 minutes.img_20161018_164110
  12. Switch off the flame and allow them to cool.
  13. Rasgullas are ready. You can have them as is once they come to room temperature or can have they chilled.

 

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Jalebis

Jalebis – it’s a dessert made from flour batter in the form of circular discs and soaked in sugar syrup. Its shape is circular somewhat like a pretzel.

After coming to US, my sweet tooth is growing sweeter and I crave for sweets specially Indian more than ever, the reason being as they are not readily available out here. I was a little skeptical though to try them at home.

I explored a few recipes and was satisfied with my first attempt. However, I had not clicked pictures during the process.

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Recipe :

Ingredients :

  • 3/4 cup + 2 tbsp all-purpose flour
  • 1/2 tbsp chickpeas flour
  • 1 tsp lemon juice
  • 1 tbsp melted butter or ghee
  • pinch of turmeric powder
  • 1/2 cup granulated sugar
  • few strands of saffron (optional)
  • 1/4 cup yoghurt
  • 1/4 cup + 2 tbsp water (for batter)
  • 1/4 cup water (for sugar syrup)
  • yellow food color
  • melted butter or ghee/oil for deep-frying
  • 1 zip lock bag

Method :

  1. Mix the flour, lemon juice, butter, turmeric powder, yoghurt and water. Whisk till the batter is smooth and lump-free.
  2. Allow the batter to ferment for at least 24 hrs.
  3. In a glass bowl, mix sugar,water, food color and microwave for 30-60secs. Allow the sugar to dissolve. You can also add few strands of saffron if you like for flavor.
  4. In a thick bottom pan, heat ghee. Depth of ghee level needs to be around 2 inches from bottom.
  5. Take a ziplock bag and put the fermented batter into it and seal. Twist the top of the bag just as you do for a pastry or piping bag. Cut the tip of the cone formed slightly.
  6. Pipe out circular discs directly into the hot ghee.IMG_20160817_122147 (1)
  7. Allow them to be fried on either side for about a min. They ideally should not be brown.
  8. Remove the fried jalebi and put it in the sugar syrup. Allow it to be soaked.
  9. Remove and keep it on a cooling rack to allow the excess syrup to be drained.

 

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