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.
- 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
- Marinate the chicken pieces with ginger garlic paste, lemon juice and salt as per taste. Keep aside for 15-20 mins.
- In a bowl, mix cornflour, all-purpose flour, red color, Kashmiri chili powder, pepper powder, pinch of salt and egg.
- Add the chicken pieces and coat them well.
- Heat oil in a pan and deep fry the chicken pieces.
- Remove on an absorbent paper towel.
- In a pan, heat a tbsp or two of olive oil.
- On a high flame, sauté green chillies, chopped garlic and curry leaves.
- Once they turn slight brown, add the fried chicken pieces.
- To this, add the yoghurt and red chili sauce. Mix well and sauté till the yoghurt is cooked well.
- Yummy chicken 65 is ready to be served hot.
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.
- 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
- Finely crush the almonds and pistachios.
- 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.
- In a non-stick deep pan, boil the milk on med-high flame.
- 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.
- 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.
- Then add the saffron milk and crushed almonds and pistachios and mix well.
- Put off the flame and allow to cool.
- 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).
- Soak them well and refrigerate.
- Serve chilled. Enjoy.
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.
- 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
- Mix the flour, lemon juice, butter, turmeric powder, yoghurt and water. Whisk till the batter is smooth and lump-free.
- Allow the batter to ferment for at least 24 hrs.
- 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.
- In a thick bottom pan, heat ghee. Depth of ghee level needs to be around 2 inches from bottom.
- 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.
- Pipe out circular discs directly into the hot ghee.
- Allow them to be fried on either side for about a min. They ideally should not be brown.
- Remove the fried jalebi and put it in the sugar syrup. Allow it to be soaked.
- Remove and keep it on a cooling rack to allow the excess syrup to be drained.