Chicken Majestic

 
 


 

Ingredients:-

Chicken-250 grams (boneless  and cut into long strips)
Corn Flour-2 tbsp
Egg-1 no
Ginger-Garlic Paste-1 tsp
Green Chillis - 4 nos
Curry Leaves-2 springs
Soya Sauce-1/2 tsp
Coriander Powder-1 tsp
Red Chilli powder- 1 1/2 tsp
Cumin Powder-1/2 tsp
Turmeric Powder-1/2 tsp
Curd-3 tbsp
Salt to taste
Oil- deep frying
Coriander Leaves-2 tbsp
Mint Leaves-2 tbsp
Garlic -3 -4 (chopped)
Butter Milk-6 tbsp
Ajinamoto (MSG)- 1 pinch (optional)

Method:-

Take boneless chicken cut into long strips.Then marinate the chicken pieces with buttermilk and salt for 4-5 hours.

 After 5 hours add cornflour,egg,ginger-garlic paste,salt and 1 tsp oil.Mix well and rest for 1 hours.


Heat some oil in a pan and fry the marinated chicken pieces until it get lightly browned.Keep it aside.

Take another pan add 2 tbsp of oil ,then add chopped garlic and green chillies,saute for couple of minutes.

Then add chopped mint leaves ,curry leaves,turmeric powder, red chilli powder,coriander powder,cumin powder saute for 1 minutes.

Then add curd and mix until almost the curd disappears.
Add soya sauce,MSG (ajinamoto) and fried chicken stripes.Toss them until all the masala coated over chicken stripes,finish with chopped coriander leaves and lime juice.


 Serve hot
.

Chicken Bezule - Mangalorean Street Food Recipe

 

 

Ingredients:-

Boneless or bone-in Chicken -1/2 kg cut into bite sized pieces 

Kashmiri Chilli Powder- 2 tsp

Garam Masala Powder-1/2 tsp

Cumin Powder-1/4 tsp

Red food color-1 pinch (optional)

Lemon Juice- 1tbsp

Yoghurt - 1. tbsp

All Purpose Flour / Maida - 1 tbsp

Rice Flour-1.5 tbsp

Salt to taste

Oil - to deep fry

For make Coarse Paste:-

Coriander leaves- 3 tbsp

Curry leaves-2 sprigs

 Green Chillies-3

Ginger-1" inch,

Garlic-4 flakes

Method:-

Grind coriander leaves,curry leaves,ginger,garlic and green chillies to a coarse paste.

Add the ground paste in the bowl then add chilli powder,garam masala powder,cumin powder,lemon juice,yogurt,food color,and salt mix well.
 

Then add chicken pieces and mix well. Keep in the refrigerator for at least 4 to better overnight..Take it out 1/2 hr before frying.Before frying add rice flour and all purpose flour mix well.

Heat oil in a deep pan.

Fry the chicken pieces until done and brown on both sides,about 3-4 minutes at medium heat.

Garnish with fried curry leaves and green chillies.

Serve this super delicious fried chicken bezule with sliced onions and lime wedges.

Note:
1:-If the batter is too dry,the marinade will come off the chicken when frying.So if you get a dry batter,add in a few drops of water to get a slightly wet batter so that it sticks well onto the chicken.
2:-Do not add many pieces of chicken at a time while frying.That is,do not overcrowd the pan.
3:-Do not over fry the chicken .Fry to perfection to get nice tender pieces.
4:-Do not skip the marinating part.

Shrimp 65 / Prawns 65 & My 350th Post

            

 
 
 

          Hi Friends,


    Divya's Recieps reached the milestone of 350 posts today.Thanks a bunch to all my bog friends,readers and my close friends who dropped at  space,encouraged me through your lovable and sweet inspiring comments.I would also love to thank my family for their consistent support in blogging and for the best critics to my recipes.Hope you guys will continue to drop,support and inspire me and my space through your valuable comments.All feedback's are always welcome too :)
Coming-back to today's recipe -Prawns 65 is yummy n tasty dish..try and enjoy!!!


Ingredients:-


Shrimp / Prawns-20 nos
Curd / yogurt-2 tbsp for marination

For marination:-

Egg white-1 no
Corn flour-2 tsp
pepper powder-1 tsp
Salt to taste 


 For Sesaioning:-

Green chillies-3 to 4 nos,slit length wise
Garlic-finely chopped-2 tbsp
Curry leaves-few
Curd / Yogurt -2 tbsp
Food color red -pinch
Salt to taste
Oil for deep frying


Method:-


 Shell and Devin the prawns and wash it thoroughly.Drain the water completely and add 2 tbsp of curd mix well keep it for 20 minutes and wash again and drain the water and keep aide. it helps all the prawns smell will go!!


Now add corn flour,pepper powder,egg white and salt mix well.Keep it for 1 hour.
 
Heat oil for deep frying.Once the oil is hot,add a few prawns into the oil and cook on medium flame.Once the prawns is almost cooked,increase flame and deep fry the prawns till golden brown.

Remove onto absorbent paper.Keep it aside.Repeat with rest of the prawns.



Heat a cooking vessel,add a tbsp of oil,add garlic pieces and saute  for a few seconds.Add green chillies and curry leaves.Saute for few secs.Add the deep fried prawns and toss well.and cook for 2 mins.
Add the yogurt ,food color and salt  and cook on low to medium flame,mixing the contents well.Toss the prawns till the yogurt dries up and the prawns absorbs the yogurt.


Remove onto a serving plate.Garnish with coriander leaves.

 

Mutton Kheema Cutlets / Suffed Kheema Chops

Ingredients:-

For Stuffing:-

Minced Mutton or chicken - 1/2 lb
Onions-2 nos Small size (chopped)
Ginger-Garlic Paste - 1 tbsp
Turmeric powder-1 tsp
Red chilli powder-1 tbsp
Garam masala powder-1 tsp
Salt to taste
Oil-1 tbsp
Water-1 cup
coriander leaves-1 tbsp


For Outer Layer:-


Potatoes-3 nos
Bread Slice-1 or 2 nos
Red chilli powder-1/2 tsp
Turmeric powder-1/2 tsp
Ginger/Garlic paste-2 tsp
Salt to taste
Coriander leaves -2 tsp Chopped


To coat the Cutlets:-

Egg-1 no
Bread Crumbs-1/2 cup
Sooji-1/2 cup



Oil for deep frying



Method:-


To make Filling:

Wash the minced  meat well in a fine strainer so that the blood drains off.

In a pressure cooker  and heat it on full flame.Put oil in the cooker wait until it heats up.Then add onions fry for 5 to 8 minutes.
Now add ginger/garlic paste saute for 3 minutes.Now add the minced mutton mix well.
Add turmeric powder,red chilli powder,garam masala powder and salt to it.Saute for  5 to 7 minutes.Add 1 cup of water mix well.
Cover the lid and put on the whistle.Pressure cook for 4 whistles.
Once the pressure is off,open the cooker and add coriander leaves,then cook till the water is evaporates.Kheema should be dry.

When kheema is cools down make a small size balls  and keep it aside.
to make outer layer:-


Pressure cook potatoes for 3 whistles until they are soft.Peel the skin and mash them nicely while they are still warm.
Add red chili powder,turmeric powder,ginger/garlic paste,salt and coriander leaves. mix well.
Dip the bread slice in water and remove it immediately and squeeze out the water thoroughly and add it to the mashed potato. mix together like a dough.

To make cutlets:-


Beat egg in a bowl and keep it aside.
Grease your palms and take a big lemon sized ball of potato dough and flatten it a bit and stuff it with kheema ball and seal it from all sides and flatten it to a round shaped patty.

Repeat the process until you make all the patties.

Heat enough oil in a pan to deep fry.

Dip the patties in a egg mixture and immediately roll them in a bowl the bread crumbs and turn the patty to coat it with the bread crumbs on all sides evenly.Or

U can dip in a sooji .

Drop the cutlets carefully into hot oil and fry till golden brown.

Serve hot with tomato sauce or chutney of your choice.

Chat Pata Liver / Chicken Liver Stir Fry (Indian Style)

                    Chatpata liver is a healthy dish prepared with very basic home kitchen ingredients.This chatpata liver dish tastes very tasty and can be served as a snack or starter.Chatpata chicken liver is soft and spicy and tastes best when served hot.Thy this healthy chatpata liver recipe suitable for kids and Enjoy cooking!!

Method:-


Chicken liver- 200 gms
Red chilli powder-3  tsp (acc to ur taste)
Salt to taste
Oil-2 tbsp
Lime juice-for garnishing


Method:-


Wash chicken liver and cut into small pieces(if u want to cut)

Heat oil in a thick bottomed pan.Add red chilli powder and salt ,wait for a minutes when starts sizzling add the chicken liver mix well.

  Fry in a slow flame with continuous stirring till liver is done.(if u want soft don't cook to much)

Remove from heat .
Serve hot and add lime juice on top.