CHICKEN 65

Ingredients

Chicken : 1 kg

Chili powder : 4 tbsp

Chicken 65 masala : (optional)

Ginger garlic paste : 3-4 tbsp

Turmeric powder : 1 tbsp

Curd : 1 cup

Lemon : according to our taste

curry leaves and coriander leaves : 1bunch

Salt : according to taste

Oil : for deep frying

Maida : 2 tbsp

Corn flour: 2tbsp

 

 

Preparation method:

1.Take the chicken and wash it nicely.

2. Add salt ,tumeric,corianderpowder,curd,maida,cornflour marinate the chicken and keep it aside for 1hr.

3.Take a kadai with some oil and heat it for deep frying the chicken.

4.While deep frying the chicken add 3 to 4 curry leaves to the each set we are frying that will give u a flavour.

5.After frying the chicken squeeze the lemon on the top of it  and serve

SOYA FLAKES SPINACH CURRY

Soya flakes : 1 cup cooked till it become tender

Spinach : 2 to 3 bunches washed and finely chopped

Ginger garlic paste : 1tbspoon

Turmeric : a pinch

coriander powder : 1 tb spoon

jeera or cumin powder : 1/2 tb spoon

fenugreek powder : half spoon

onions : 2 medium size chopped finely

Green chili paste : 3 to 6 chili grinded smoothly

Salt : according to taste

Chili powder : according to taste or 1 1/2 tb spoon

For talimpu u need urad dal,chana dal,mustard seeds and jeera or cumin

Curry leaves : 6 to 7

dry redchili : 4 to 5

 

   

 

Preparation method:

1.Cook 1 cup soya flakes till they become tender.

2. Heat oil in a pan .add  all urad dal chanadal ,mustan and cumin or jeera when they crack add finely chopped onions ,red chili and curry leaves and fry for 5min in a low flame.

3. Add ginger garlic paste and turmeric to onions fry for 2 more  min.

4.Add soya flakes and fry for 10 min in low flame.

5.Add coriander powder,salt red chili powder,green chili  paste ,jeera and fenugreek powder fry for 5 to 10 min.

6. Finally add finely cleaned and chopped spinach leaves keep in a low flame for 5 min.

7.Ready to serve. very good for health.goes very well with rice and chapathi

POTATO GRAVY WITH BESAN AND CURD

Potato’s : 2 boiled and peeled

Oil : 2 table spoons

cumin seeds or jeera : half table spoon

Hing : a pinch

Gram flour : 2 tea spoon’s

Bay leaf : 1

yogurt : 2 tablespoons

Grated ginger : 1 teaspoon

green chilies : 3 finely chopped

Coriander powder : 1 table spoon

Red chili powder : 1 tablespoon

Turmeric powder : half tea spoon

Water : 1 1/2 cups

Preparation method :

1. Boil the potato’s until they are tender.

2. Peel and cut the potato’s into medium size.

3. Mix yogurt ,grated ginger,green chilies,turmeric powder,coriander powder and chili powder and make it into paste.

4. Heat the oil in a pan.

5. Add cumin seeds , hing and bayleaf.

6. After the cumin seeds crack add gramflour ,stir a minute until the gram flour turn’s to golden color.

7. Add the potato’s,chili powder and salt and cook for 3 to 5 min.

8. Add about one cup of water.let the gravy boil for 5 to 10 min.

9. Finally garnish with coriander leaves.

PUDINA OR MINT RICE

pudina or mint : 2 cups

fresh coconut : 1/4th cup

rice :2 cups

Ginger garlic flakes : 1and half tbspoon

Green chili : 4 to 5

elachi : 2 no

Dalchini or cinnamon : 2 no

Bayleaf : 1

ghee : 2 tbspoon or more

Onion : 2

curry leaves : 1

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Preparation method :

1. Grind mint leaves,green chilli , fresh coconut,ginger and garlic flakes into smooth paste and keep aside

2. cook rice and cool for 5 min till the rice separate .

3. Take a pan add 2 tb spoon ghee fry cashews till golden color and keep aside.

4. In the same pan (add some more ghee if required)heat add dalchini ,elachi , bayleaf and fry for 5 min in a low flame then add chopped onions and curry leaves till onion become gold color.

5. Add the grinded paste in the pan and fry for 5 to 8 min stirring continously in a low flame .

6.Add cooked rice to it at last add some lemon juice before serving.