Showing posts with label Starter. Show all posts

Tuesday, April 18, 2023

Pepper Chicken Dry | Kozhi Milagu Varuval

Pepper Chicken Dry, a delicious and easy to make chicken side dish that goes well with both rotis and rice or as starter too. This recipe tastes great for the chicken with bone and boneless well however i used to make this mostly with boneless chicken.

By looking at the ingredients list you may wonder how it would taste with these minimal ingredients. But i assure you that it's one of the recipes that proves often less is required for making delicious recipe.

Nowadays, life is so busy with my little one so it's really hard for me to post here as frequent as before even though i cook more than before as of now :-) Anyhow , i make sure to share at least one recipe / month and seems like that's what i'm doing for the last 3-4 months.

Ok, now coming to the recipe, this recipe doesn't need preparation ahead within 20 mins it would be ready and taste simply awesome. Do give a try and let me share your thoughts in the comments section.

Pepper Chicken Dry | Kozhi Milagu Varuval

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Chicken - 1/2 lb / 200 gms approx(boneless)
Onion(thinly sliced) - 2(small)
Ginger garlic paste - 2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp

Pepper Powder - 1 tsp

Garam Masala powder - 1/2 tsp

Lemon juice - 1 tsp
Oil - 1 tbsp

Salt - to taste

Curry leaves - 2 sprigs

Procedure

First clean the chicken and cut into bit size pieces, then add ginger garlic paste and all the spice powder( turmeric powder, red chilli powder and coriander powder).

Next add the salt and 1/2 tsp of lemon juice and mix it all together well. Heat a pan with the oil.

Then add the marinated chicken and saute it in the oil for 2-3 mins and then keep the heat in low and cover the pan with lid and let the chicken cook fully.

Once the chicken is well cooked, remove it on the plate and then add the sliced onions in the same pan.

Next add the curry leaves and a pinch of salt . Saute the onions till they are translucent.

Then add the cooked chicken, give a good mix in the onion masala and then finally add the garam masala powder and pepper powder.

Coat the chicken in the pepper powder well and then switch off the flame and finally squeeze the remaining 1/2 tsp of lemon juice. Mix it well.

That's it, Delicious Dry Pepper Chicken is ready to serve.

Related : Chicken Coconut Curry

Notes:

For this recipe, i didn't use whole spices like cinnamon, cloves and cardamom in order to avoid bitting them.
Make sure to use good amount of curry leaves for the best flavor.
It's has mild spice so add more or less of chiilli powder/pepper powder according to your taste.
Don't reduce the amount of onions since it's the key for the taste.

Tuesday, October 20, 2020

Cauliflower Manchurian | Gobi Manchurian

Gobi Manchurian, a delicious indo chinese starter made from cauliflower. Gobi manchurian is one of the most popular starter items that you can find in any Indian restaurant menu. It tastes so good as a starter and as sides for fried rice. If you have been following me on IG, you might already know how often i make fried rice at home. But when it comes to sides for fried rice, mostly i tried to avoid manchurain mainly because of deep frying. I don't want to deep fry something everytime that I make fried rice at home.

So I have been experimenting a lot lately on making manchurian without deep frying. In order to avoid deep frying, i tried baking, shallow frying and pan frying the cauliflower and this pan fried method is my favorite among all my attempts and it tastes so close to deep fried ones and if you serve this without mentioning anything, no one gonna find that it's not deep fried.

Pan frying cauliflower really takes a lot of time compared to deep frying but if you're conscious about deep frying and avoiding the manchurian for the very same reason, definitely this method is worth giving a try!!. But if you're in a hurry definitely i won't recommend this method. Here are few FAQs about manchurian

Is it necessary to soak the cauliflower in hot water?

Yes, the first reason is that it helps to kill any worms in the cauliflower. Second, since we are using the pan fry method here, soaking the cauliflower in hot water helps to cook them evenly.

Can pan frying cauliflower stay as crispy as deep fried ?

Almost Yes !! I have used the corn flour in the batter to keep it crispy.

Why did my manchurian become soggy and lost its crispiness after some time?

It happens whether you deep fried or pan fried the cauliflower. This is one of the foods that taste good when it's served straight out of the stove.

Any tips for delicious manchurian?

Make sure that the batter is so thin and coats the cauliflower evenly.
If the batter is thick, it forms a thick outer coating and it doesn't taste good.
Also if the outer coating is so thick then there is no homogeneous in the manchurian!! When you take a bite, the outer layer falls apart and leaves the cauliflower inside without any taste.

Ok, now let's check out on how to make this famous indo chinese starter, Gobi Manchurian!!

Cauliflower Manchurian | Gobi Manchurian

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 2 to 3
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Cauliflower - 1 lb

Soy sauce - 1 tbsp

Tomato sauce - 2 tbsp

Chili sauce - 1 tsp

Pepper powder - 1 tsp

Spring onion - 2

Garlic - 2 tsp(minced)

Oil - 1 tbsp

For slurry

Cornflour - 2 tsp

Water - 1/4 cup

For the batter

All purpose flour - 1/4 cup

Corn flour - 1 tbsp

Pepper powder - 1/4 tsp

Salt - 1/4 tsp

Water - as needed

Procedure

Cut the cauliflower into medium sized florets and put it in a large bowl. Add 1/4 tsp of salt , mix it well.

Pour some hot water into the cauliflower and cover it with lid. Keep it aside for 20-30 mins.

Drain the water from the cauliflower and spread it on the tissue paper to remove the excess water. In the mean time, add all the ingredients listed under "For the batter" in a bowl.

Add water little by little and make a thin batter. Add few cauliflower florets in a batter and coat it with batter on all sides evenly.

Heat a non stick pan with 1/2 tbsp of oil and then add the batter coated cauliflower and cook it on all sides until it has some brown spots and crispy on outside. Remove it on the plate.

In the same pan, add the remaining oil, saute the minced garlic and the white part of the spring onions until they are fragrant, then add the soy sauce, chili sauce, tomato sauce and then mix cornflour along with water(listed under for the slurry) and make thin slurry and add into it. Mix it all well.

Once the sauce became thick and coats the back of the spoon, add the pan fried cauliflower and mix it well.

Finally add the pepper powder and finely chopped green part of spring onion.

Tasty Gobi Manchurian is ready to serve. Serve it with your favorite fried rice or as a starter. We had it with paneer fried rice !!

Notes:

Add more or less of sauce as per your liking.
Since all the sauces already have enough salt, there is no need for extra salt in the sauce.
Recommend to use non stick pan for pan frying the cauliflower.
Serve immediately for best taste.

Thursday, June 25, 2020

Restaurant Style Chicken 65 | Indian Chicken Fry

Chicken 65, a deep fried chicken snack/starter from South India. It's one of the popular chicken dishes that you can find in any Indian restaurant around the world. Chicken 65 is believed to be originated from the Hotel Buhari, Chennai and also there are so many claims for why it is called as chicken 65?

Some say it's originally made from 65 days old chicken. Some others say that there are 65 varieties of spices used in this recipe initially. Few others say that this dish was first made in 1965 and in the hotel menu it was listed as number "65". But really no one knows why it is called as chicken 65, so let's leave the mystery as it is and let's move on to the recipe.

Chicken 65 is one of the easiest snacks that can be prepared in minutes without any fancy ingredients. It's great as starters or as a side dish for your biryani.

Can i use chicken with bone for this recipe?
Yes, you can use it. Cooking times slightly increases and also be careful and stand in distance while firing chicken with bone because sometimes the bone cracks and the oil spills out a little. I would recommend boneless breast chicken for this recipe for great taste.

Egg and corn flour
Egg gives a nice coating around chicken pieces and keeps the masala intact. Corn flour helps to get a crispy texture.

What's the use of baking soda and cold water?
Baking soda helps to give a lighter texture to the chicken and prevent from getting tough after frying. Again cold water helps to give super crispy chicken. I found this useful hack from Mullai and it works like charm every time.

Food Color
Mostly i don't use food color but in today's recipe,I used a bit to recreate exact restaurant style chicken 65. But you can totally skip it or use it whenever needed, like for any party or get together or to impress some one :-)

Why fry curry leaves at first in the oil?
It leaves great flavor in the oil and the chicken fried in the same oil after that also has great flavor and also the crispy curry leaves tastes great with fried chicken. My personal favorite and always fry some curry leaves with chicken 65.

Restaurant Style Chicken 65

Preparation Time : 30 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients
Chicken - 1/2 lb
Red chili powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Ginger Garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Egg - 2 tbsp
Salt - to taste
Corn flour - 2 tsp
Cold Water - 1 to 2 tsp
Baking soda - a pinch
Red color - few drops(optional)
Oil - for frying
Curry leaves - 2 spring(optional)

Procedure

Clean the chicken and cut into bit sized pieces and pat dry on tissue paper. In a bowl, add the spices(turmeric, red chili, coriander & garam masala powder), ginger garlic paste and salt. Beat one egg well and add 2 tbsp of it into the masala.

Mix it all well together and add the chicken pieces and coat it well. Let it marinate for 1/2 hrs.

Heat the oil for frying, add corn flour,baking soda, food color and cold water into the chicken masala and mix it well.

Once the oil is well heated, add the curry leaves into the oil, fry it and keep it aside, then add chicken pieces one by one into the oil.

Let the chicken pieces cook in the medium flame for 5-7 mins. Drain the chicken pieces and place it on the tissue paper. Do frying in batches for the remaining chicken.

Tasty Chicken 65 is ready. Serve hot for great taste.

For more non vegetarian recipe, check out here

Notes:

Adding cold water and baking soda helps to get crispy and soft chicken.
One egg is needed for 1 kg of chicken, so here just couple of tsp of egg is needed.
Chicken lost its crispiness when it's cooled but still tastes great.
Use the remaining eggs for omelette and scrambled eggs

Friday, May 8, 2020

Hariyali Chicken Kebab | Green Chicken Kebab | Starter Recipe

Hariyali Chicken Kebab, a flavorful, delicious & juicy chicken kebab which is very popular in North India!!! Hariyali means "Green",so it's basically a chicken kebab made with aromatic green masala. The green paste used in this recipe made from mint, coriander and some aromatic indian spices. The flavor from the green paste totally elevates the taste of this kebab to a whole new level.

Hariyali Chicken kebab taste best with boneless chicken, so i prefer to use chicken breast for this kebab. But it's totally up to you, if you like your kebab/chicken with bone the best, then absolutely go head and use chicken drumstick or chicken leg or whatever you like.It tastes good as starter or as side for your rice or roti. Even you can stuff this kebab along with some onions & veggies in your favorite flat bread and have it as wrap.

Here in today's recipe, i have used my oven to bake this kebab. But if you've open grill, i highly recommend to use that for the smoky flavor. Next the color and flavor of this kebab are mainly depends on the mint and coriander leaves used in the recipe, so try to use as fresh as possible for best flavor and vibrant color. If the herbs are little old and the color is little on darker side of green, then you may not get that vibrant green color on your kebab, but taste wise still it would be awesome.

Now let's check out on how to make this delicious Hariyali/Green Chicken Kebab.

Hariyali Chicken Kebab

Preparation Time : 2 hrs | Cooking Time : 25 mins | Serves : 2
Recipe Category: Kebab | Recipe Cuisine: Indian

Ingredients
Boneless Chicken - 1/2 lb
Mint - 1/4 cup(tightly packed)
Coriander leaves - 1/4 cup(tightly packed)
Green chili - 2 to 4
Ginger - 1 inch pieces
Garlic - 4 cloves
Curd/Yogurt - 1/2 cup
Lemon juice - 1 tsp
Salt- to taste
Oil - 1 tsp

Procedure

Clean mint, coriander leaves and put into the blender along with green chili, ginger & garlic and grind into coarse mixture.

Then add curd into it and make it as smooth puree. Cut the chicken into small pieces & clean the chicken and keep it ready.

Add the mint coriander paste into the chicken along with salt and oil.

Finally add lemon juice and mix it all well together. Let it marinate for 1 - 2 hrs. Keep the wooden skewer in the water for 1 hr and line the baking tray with foil paper. Thread the chicken into the skewer and arrange it on the tray.

Preheat the oven @ 420 F and place the tray and bake it for 20-25 mins(see notes for pan cooking). For final two minutes turn on the broil mode and broil it for some color on the top.

That's it. Tasty Hariyali Chicken Kebab is ready.Serve it with your favorite dip. For more chicken recipe, check out here

Notes:

You can marinate the chicken and keep it overnight for more flavor.
Add 1/2 tsp of garam masala in the marination for more flavor
Apply some ghee on top of the kebab when it's come out form the oven for rich kebab. I didn't use it.
Instead of baking in oven, you can cook it in stove top also. Heat some oil in the pan and place the skewers, rotate now and then until the chicken is thoroughly cooked.
Depends on the size of the chicken pieces, baking time from 20- 25 mins.

Wednesday, December 18, 2019

Chicken Kebab in Oven | Chicken Kabob recipe

Chicken Kebab, a delicious chicken dish made from the marinated chicken, thread into the skewer and cook it on the oven/ grill.

In today's recipe, i will be sharing the recipe to cook in the oven. As winter is in peak here, i always find reason to turn on my oven, in addition to the sweet treats, i'm making this kind of kabab frequently now. Not only it's delicious, it's easy to put it together.

You can marinate the chicken and keep it in refrigerator over night, the next day, bring it to room temperature, thread into the skewer and it's ready to go into the oven.It can be served as starter or as side dish for rice or even you can stuff inside your flat breads and make it as roll.

If you have been following me on Instagram, you might knew about the cauliflower kabab that i had shared recently, since i got a few dms on how to make it, will share that recipe soon, in the mean time, you can keep this as reference and make the cauliflower kabab too.

Now coming back to today's recipe, make sure to cut the chicken into equal size to ensure even cooking. Next, if you're making kabab in the oven for first time, keep an eye on the chicken after 18-20 mins since every oven is little different and the time may varies in your oven.That's it, now let's check out on how to make this chicken kebab.

Chicken Kabab in Oven

Preparation Time : 2 hrs | Cooking Time : 25 mins | Serves : 2 to 3
Recipe Category: Chicken | Recipe Cuisine: Indian

Ingredients
Boneless Chicken - 1/2 lb
Curd -1/4 cup
Ginger Garlic Paste - 1 tbsp
Turmeric powder - 1/4 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala Powder - 1/2 tsp
Salt - to taste
Oil - 1 tbsp
Lemon Juice - 1 tbsp
Red food color - few drops(optional)
Dried kasturi methi - 1 tsp
Capsicum - 1/4 cup (cubed)
Onion - 1/4 cup(cubed)

Procedure

Cut the chicken into bite size, clean the chicken well and pat dry with paper towel, in a bowl add curd, spices(red chili, turmeric, coriander & garam masala powder),ginger garlic paste & salt.Mix it well together.

Next add oil, lemon juice, food color(if using) & kasthuri methi and mix it well.

Add chicken, onion & capsicum into the marination and mix it well together. Cover it with lid and let it marinate for minimum 2 hrs.

Preheat the oven at 425 F. Place a parchment/ foil paper on the bottom of the baking tray, thread chicken, onion & capsicum alternatively on to the skewers and place it on the baking tray without touching the bottom of the tray.

Bake it in the preheated oven for 20- 35 mins. Rotate the tray twice in between the baking time for even cooking.

Delicious Chicken Kabab is ready to serve. Serve it with mint chutney & some lemon wedges.

Related: How to make Kebab Green Chutney

Notes:

You can marinate the chicken previous night itself and keep it in the refrigerator.
Make sure that the baking tray has enough depth and keep the skewers on the rim of the tray so that the chicken doesn't touch the tray.
If you're using bamboo skewers, soak them in the water for 20 mins before baking to ensure that it doesn't get caught fire while baking.
Lining the tray with foil/parchment paper to capture the dripping and also it helps to clean the tray easily.
Cooking at high temperature helps to retain the moisture.
Instead of oven cooking, it can be grilled or pan fried too.

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Tuesday, April 18, 2023