Chicken 65

          This is my 1400th recipe from my blog. I would like to take this opportunity to thank each and everyone for your support and well wishes, without which it would not have been possible. It was truly an amazing four year culinary journey. 

          So coming back to the recipe. This spicy and tangy Chicken 65 is a great party appetizer. It is a yummy Hyderabadi snack recipe that has many variations. Whatever be the reason, these deep fried fritters are simply awesome and a must try recipe. So you know now what to dish out in your next in-house / kitty party. Do check out an easy step by step pictorial recipe to prepare it.

          The main ingredient is the red chili powder which can be adjusted according to individual preference. So let's learn how to make this extremely popular restaurant style snack in the comfort of your home by checking for a step by step pictorial recipe to prepare it. 

Marination - 

• 2 chicken breast, cut into bite size pieces
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 tbsp. red chili powder
• 1 tbsp. rice flour
• 2-3 tbsp. corn flour
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tbsp. oil
• 1 tbsp. lime juice 
• 1 egg
• 1/2 tsp. garam masala powder
• 1 tsp. coriander-cumin powder

Stir Fry - 

• oil to deep fry
• 1 sprig curry leaves
• 2-3 green chilies, slit
• 1 tbsp. garlic, chopped
• 2-3 drops of red food colour (opt)
• 1 tsp. red chili powder (opt)
• 1 tsp. coriander leaves, chopped
• lime wedges to serve

          Marinate the chicken with all the other ingredients mentioned under marination overnight. 

          Heat oil in a pan and deep fry them in batches till golden on colour. Drain and keep aside. 

          Heat 1 tbsp. oil and stir fry the garlic till it changes colour. Add the curry leaves, green chilies, red chili powder and food colour. 

          Give it a stir and add the fried chicken pieces and some water. Mix well and stir fry for a minute and switch off the flame. 

          Garnish with coriander leaves and serve as an appetizer with lime wedges.

                             

                                 Marinate chicken with all the other ingredients overnight. 

                          Heat oil & deep fry them till golden on colour. Drain & keep aside. 

                                  Heat 1 tbsp. oil & stir fry the garlic till it changes colour. 

                              Add curry leaves, green chilies, red chili powder & food colour. 

                                Add fried chicken pieces & some water. Stir fry for a minute.

                       Garnish with coriander leaves & serve with lime wedges as an appetizer .

Mixed Dal Palak Pakora (Mixed Lentil Spinach Fritters)

          A bowl of hot and crispy pakoras is anytime welcome. If it happens to be a rainy day or a cold winter night, then the excitement reaches to another level. So how about trying out some mixed lentil and spinach pakoras / fritters? Enjoy these yummy small bites as a tea-time snack or as an appetizer with any chutney of your choice or tomato sauce. 

• 1/2 cup mixed dal, soaked overnight
• salt to taste
• 1" ginger
• 2 green chilies
• 2-3 tbsp. spinach puree
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• pinch of turmeric powder
• 1/4 tsp. asafoetida
• 1/2 tsp. garam masala powder
• 1 tsp. flax seed
• pinch of baking soda
• oil to deep fry

          Blend together all the above mentioned ingredients (except flax seed and oil) into a smooth paste. Add very little water only if needed. 

          Add the flax seed and the baking soda. Whisk well and refrigerate for an hour. 

          Heat oil in a pan and drop spoonful of it and fry on a medium flame till light golden in colour. Drain on a kitchen towel and serve with any homemade chutney or sauce. 

Oats Idli Pakora

          Have any leftover Idlis and do not know what to do with them?  Prepare these crispy batter fried pakoras out of them and voila !! you have an interesting and an innovative snack in no time. They are also perfect as appetizers or as an evening tea-time snack. Serve them hot with either coconut chutney or pickle. So check out the step by step pictorial recipe to prepare it.

          I have used some leftover oats idli. You can as well make use of any plain idlis too. Another great way to use these pakora is to make kadhi pakora out of it and relish with either rice or chapatti for your lunch / dinner. So get going and dish out these yummy treats for your loves ones by following an easy step by step method with pictures to prepare it.

• 1 cup small round shaped idlis
• 1/2 cup gram flour (besan)
• salt to taste
• 1/ 4 tsp. turmeric powder
• pinch of baking soda
• 1/2 tsp. nigella seeds (kalonji)
• 1-2 tbsp. coriander leaves, chopped
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. red chili powder
• oil to deep fry
• chopped coriander leaves, chopped red chilies & sliced onion to garnish (opt)

          Prepare a batter by mixing together all the above mentioned ingredients (except idli and oil).

          Heat oil in a kadai / pan. Dip the idlis in the prepared batter and deep fry them few at a time till light golden in colour.

          Drain on a kitchen towel and serve them hot as an appetizer with any chutney or tomato sauce. They can also be had as a tea-time snack.

                              Prepare a batter by mixing all ingredients (except idlis & oil).

                     Heat oil. Dip idlis in batter & deep fry them till light golden in colour.

                                Drain on a kitchen towel.

                     Serve as an appetizer with any chutney or tomato sauce. They can
                     also be had as a tea-time snack.