Showing posts with label Non Vegetarian. Show all posts
Showing posts with label Non Vegetarian. Show all posts

24 September 2011

Chicken 65

The famous Chicken 65 is a quick and spicy chicken fry. The story behind this name are many and fun to read. All claiming the right to the name. But the only thing that matters to us foodies is the recipe behind it and that it is one of the best starters in a party (Non-Veg category).

The secret behind this snack is the spices and the marination. The chicken is marinated in spices and flavoured with curry leaves. I usually don't make much of fried stuff but once in a way I love to see my kids come running to me to take their share without me running behind them. :)

Chicken - 1 kg
Lime - 1 big
Eggs - 2
Turmeric - 3/4 tsp
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Kashmiri Chilly powder - 1 1/2 tbsp
Garam masala - 1 1/2 tsp
Gram Flour - 2 tbsp
Curry leaves - 2 sprigs (finely chopped)
Red food colour - a pinch (optional)
Salt - to taste
Oil - for deep frying

Chop the chicken into small pieces.
Marinate it with all the ingredients for minimum 1 hour. The more time the better.
Deep fry and transfer it to a strainer/plate lined with kitchen tissue.
Serve hot with lemon wedges and onion.

Use only small pieces. It gives best results.
After cleaning the chicken drain the water well. If possible transfer it to kitchen towel and then use. There will be lot of water in the chicken and this may make the marination watery.
In case you are marinating the day before marinate only with ginger, garlic, chilly powder and salt. The rest of the ingredients can be added just before frying.
After mixing all the ingredients if you feel it is too watery add a bit more gram flour.

05 April 2011

Nadan Kappa Puzhukku(Tapioca) with Chemmeen Mulakittathu (Chilly Prawns)


Kappa Puzhukku is another authentic Kerala style recipe. It can be eaten all by itself or in combination with spicy Kerala style fish/prawn/beef curry. It is a mouth watering delicacy. It tastes best when served hot with curry.  

Recipe Source : My Mom

    500 gm 
Grated coconut
     ½ cup 
Green chillies
Turmeric powder
       ½ tsp 
      1 medium chopped small 
Curry leaves   
            1-    2 sprigs 
      ½ tsp 
Red Dry Chilly (Vattal Mulaku)
Coconut Oil
     1 tbsp


Wash, clean and remove the skin of the tapioca and cut it into 2” long pieces
In a pressure cooker, cook the tapioca with excess water, turmeric and salt.
Turn off the cooker after 1 whistle.
Drain away the water.
Heat oil in a Kadai. Let the mustard seeds splutter.
Add red chilly(vattal mulaku) and then add curry leaves.
Add the onions, chilly, ginger and sauté till light brown.
Add little salt in the onion mixture. Add the tapioca and the coconut.
Mix well and serve hot with Chilly Prawns (Chemeen Mulakittathu / Chilly Fish (Meen Mulakittathu).



500 gm
Chilly Powder
1 tbsp
Turmeric Powder
¼ tsp
Coriander Powder
2 tbsp
Ginger garlic paste
2 tsp
As per taste
Coriander Leaves
A bunch
Vegetable Oil
2 tbsp
200 ml


Wash, devein and clean prawns
Marinate prawns with turmeric, ½ tsp chilly powder and salt for ½ hour.
Heat oil in a Kadai. Sauté onions till transparent.
Sauté chilly and ginger garlic paste.
Mix remaining masala’s in little water and sauté for 2 minutes.
Add chopped tomatoes and sauté for 2 minutes. Add water, close and cook for 2 – 3 minutes.
Open lid and mash tomatoes well. Add salt and prawns. Add water if needed.
Close and cook on medium flame for 15 minutes.
Garnish with coriander leaves.