Crispy Fried Chicken | Boneless Chicken 65 Recipe

Ingredients

• Boneless Chicken - 500gms
• Finely chopped onion - 3 tbsp
• Chopped green chilies - 3 
• Oil - 3 Tbsp 
• Coriander Leaves - for garnishing 

• To Marinate 
• Egg - 1 
• Ginger Garlic Paste - 1 Tbsp
• Turmeric Powder - 1/2 tsp
• Chili Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Coriander powder - 1/2 tsp
• Pepper powder - 1/2 tsp
• Salt - as per taste

Method

• Combine all the ingredients listed under 'To Marinate'. Marinate the chicken in this mixture for at least 1/2 an hour.
• Heat oil in a wok and saute the onion and green chilies till the onion turns translucent. 
• Add the chicken to the wok and stir fry till the chicken is completely cooked. 
• Garnish with coriander leaves and serve. 

Wheat flour Cookies | Nan Khatai Recipe

Here is a healthier take on the traditional wheat flour cookies...

Ingredients: 

• Whole wheat flour / Atta - 1 1/4 Cups
• Gram flour / Besan - 1/4 Cup
• Sugar - 1/2 cup 
• Cardamom / elachi - 2 pods
• Ghee / Clarified Butter - 4 tablespoon
• Sunflower oil - 3 to 4 tablespoons
• Salt - 1 Pinch

Method:

• Powder the sugar with cardamom and a pinch of salt. 
• In a bowl, mix the powdered sugar along with wheat flour and gram flour. 
• Add ghee and mix well. Add the sunflower oil little by little and make a smooth dough. 
• Preparegooseberry sized balls of the dough and flatten them with your palm. 
• Place them on a baking tray allowing enough space for them to expand. 
• Bake the Nan Khatai in a preheated oven at 200 degrees C for 15-20 Minutes. 
• Remove from the oven and place the Nan Khatai on a wire rack to cool. 

Spicy Potato Fry in 10 Minutes | Urulai Kizhangu Poriyal

Simple potato fry recipe for rice. We can prepare this easy potato recipe in ten minutes.

Ingredients 

• Medium-sized potatoes - 3 nos
• Onion - 1 small
• Green chilli - 1
• Chili powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Asafoetida - 1 pinch
• Salt - to taste 
• Mustard seeds - 1/2 tsp
• Urad dal - 1/2 tsp
• Oil - 2 tbsp
• Curry leaves - a handful 
• Coriander leaves - few sprigs

Method

• Dice the potatoes to cubes of about 1 cm. 
• Chop the onion and green chilli.
• Heat the oil in a pan and add the mustard seeds and urad dal
• Let the mustard seeds splutter and then add curry leaves and asafoetida. Fry for 30 seconds. 
• Add onion and green chilli.
• Add the diced potatoes and add salt. Saute on high flame for about 3 mins. 
• Add chili powder, turmeric powder and mix well.  
• Cover the pan and cook on medium heat. Toss the potatoes occasionally to prevent them from sticking to the pan. 
• Once the potatoes are completely cooked, turn off the heat. 
• Serve with rice and sambar. 

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Vivika Recipe | Sweet Idli Recipe

Vivika (Sweet idli) is a traditional recipe made in Tamil nadu. I have tasted vivika made by my mother and grandmother in my childhood but never came across one since. So, I decided to make them myself using the same recipe used by my mother. I have used jaggery in my recipe but we can also make vivika with palm sugar(karuppatti)

Ingredients Required:

Raw white rice - 1 cup

Boiled white Rice - 1/4 cup

Urad Dal - 1 tbsp

Fenugreek seed - 1/2 tsp

Salt - ½ tsp

Powdered jaggery - 200gms/as per taste

Shredded coconut - ½ cup

Cardamom - 3 nos
Dry ginger powder - 1 pinch

Baking soda - ½ tsp

Cashew - 10-15 nos (optional)

Ghee - 

Method:

1.Soak the raw white rice and the boiled white rice in water for 8 hrs.

2.Soak the urad dal and fenugreek in water for 8 hrs.

3.After the ingredients have soaked, drain the water.

4.Put the urad dal and fenugreek into the grinder add some water and grind for around 5 mins.

5.Now, add the soaked rice into the grinder and grind by adding water to form a smooth batter.

6.Grind the cooked rice in a mixer and add this along with the ingredients in the grinder. Grind for about 2 mins. Now, the batter is ready.

7.Mix salt into this batter and let the batter ferment for 8 hrs.

8.Before making idlis, add the baking soda, crushed jaggery, shredded coconut, powdered cardamom, ginger powder and broken cashews to the fermented batter and mix well.

9.Grease the idli mold with oil or ghee and pour the batter into the mold.

10.Steam the idlis in an idli cooker for approximately 8-10 mins.

11.Insert a toothpick or knife into the center of an idli and check if it comes out clean. If not, steam for a few more minutes.

12.Let the idlis cool for 2-3 minutes and then de-mold them with a spoon.