Side dish, Starters

Chicken 65 fry- classic Chennai deep fried Chicken

Chicken 65 is a very popular starter or sidedish which has its origins to Chennai, a city in Tamil Nadu, India. It was created by the hotelier A. M. Buhari in 1965 and now they have a huge chain of Buhari hotels.

The reason behind keeping the name with a 65 has many theories like it is made using 65 chillies, it is made using chicken which is 65 days old etc.

It is a classic dish where the chicken is deep fried after marinating with masalas.

Hope you enjoy this version and also don’t forget to subscribe to my YouTube channel.

Ingredients ( Serves 3-4)

1. Chicken ( boneless or with bone)- 500 gms

2. Ginger garlic paste- 2 tbsps

3. Chicken 65 mix- 3 tsp or Chilli powder- 3 tsp

4. Turmeric powder- 1/2 tsp

5. Egg-1

6. Cornflour- 2 tbsp

7. Lemon juice- few drops

8. Salt to taste

9. Oil- as required for frying

10. To garnish (optional): onion-1/2, Curry leaves- few, chilli

powder-1/4 tsp, turmeric powder- a pinch

Please watch video for method!

Mains, Side dish

Vengaya (onion) chutney for Dosa/Idli

A tasty and delicious chutney made using shallots and dry red chillies. The method shown here gets its unique taste as it is grinded into a paste or chutney using the traditional Ammikal or Indian stone grinder.

It is entirely worth the exercise in creating this chutney as the taste is unbeatable. So lucky that this method is still followed at my mom’s place in creating that magical taste.

An amazing chutney which goes great with dosas and idlis.

Please watch video for the recipe and don’t forget to subscribe to my YouTube channel.

Mains, Side dish

Indian style Spinach Red Kidney beans (Rajma) stir fry 

Legumes and greens are very popular in the Indian cuisine. We make sundals, add to dals, have it dry or in a gravy. This recipe shows a great combination of Spinach and red kidney beans along with some Indian seasonings. Very simple and nutritious dish packed with the protein of red kidney beans and the much needed vitamins from Spinach. Enjoy this dish on its own as a starter or along with some rice, roti.
Ingredients: serves 3-4

1. Spinach – 400 gms (used 1 bunch)

2. Red kidney beans- use canned or if raw soak it for few hours and pressure cook for 3-4 whistles)- 500 gms

3. Onion- 1 

4. Dry red chilli – 2-3

5. Mustard seeds- 1 tsp

6. Urid dal- 1/2 tsp

7. Oil – 2 tsps

8. Grated coconut- optional to garnish

9. Salt as required
Please watch video for recipe.
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Mains, Side dish

Butter Chicken Masala 

Butter Chicken is a very famous Punjabi dish which is believed to have been first created in the 1950s by Kundan Lal Jaggi at his restaurant Modi Mahal Delux in Delhi. Its popularity has grown leaps and bounds to all corners of the world and is one of the favourite dishes to many.It is mildly flavoured and gets a bright orange colour naturally from the tomatoes and the Kashmiri chilli powder used in the recipe. Though traditionally the chicken is cooked in a tandoor, here we cook it in a pan or grill. 
Enjoy this much sought after dish liked from kids to adults. Truly a mouth watering restaurant style Butter chicken recipe.
 Ingredients: serves 2-3
For marinade:
1. Chicken breast or with bone( your choice )- 500 gms

2. Kashmiri chilli powder- 1 tbsp

3. Ginger garlic paste- 2 tsp

4. Yogurt- 2-3 tbsp

5. Salt as needed 

6. Lemon juice- few drops 

7. Garam masala- 1 tsp

8. Oil- 3 tbsp
For base gravy:

1. Onion- 1

2. Tomatoes- 3 (used roma)

3. Butter- 60 gms

4. Oil- 2 tbsp

5. Cardamom pods- 3-4

6. Garlic- 4 cloves

7. Ginger- 1 /2 inch size into juliennes 

8. Green chilli deseeded- 3-4

9. Kashmiri chilli powder- 1 tbsp

10. Garam masala- 1/2 tsp

11. Kasthuri methi 1 tsp crushed. I used dried coriander leaves instead.

12. Cashews – 10 or double cream 1/4 cup
Please watch video for recipe.

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Mains, Side dish

Paruppu Urundai Kulambu- lentil balls in curry

Paruppu urundai kulambu is a delicious curry having lentil balls. It is a popular dish in Tamil Nadu, India. The lentil balls can be varied. In this recipe, it is made using Channa dal and black urid dal. A very healthy curry and have made use of just 1 tbsp oil making it a great option for curries when you are trying to lose weight or just being health conscious. It is protein packed and goes great with rice, roti, dosa or idli.Enjoy the recipe.

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Ingredients: makes ~ Serves 2-3
For the lentil balls (makes small 14 balls):
1.Channa dal- 3/4 cup

2. Toor dal- 1/4 cup

3. Dry red chilli- 2

4. Asafoetida- 1/4 tsp

5. Onion- 1/2

6. Fennel seeds- 1/2 tsp

7. Salt a little 
For the curry base:
1. Cooking oil- 1 tbsp

2. Mustard seeds- 1/4 tsp

3. Curry leaves- few

4. Fenugreek seeds- 1/4 tsp

5. Onions – 2

6. Tomato- 1

7. Tamarind- 1/2 lemon size

8. Water- 1-2 cups 

9. Asafoetida- pinch

10. Chilli powder- 1 tsp

11. Turmeric powder- 1/4 tsp

12. Coriander powder- 1 tsp

13. Sambar powder- 1 tsp

14. Garlic – 3
Please watch video for recipe.

Mains, Side dish

Spicy Chilli chicken- Indo Chinese style

Chilli Chicken is a very popular dish in all the Chinese restaurants in India. It’s one of the best accompaniment to fried rice or noodles. It is a hot favourite at our home. Enjoy this tasty and mouth watering recipe that can be easily cooked in restaurant style!

Ingredients (serves ~2)

1. Chicken cut (boneless preferred)- 250 gms
For marinade:
a. Chilli powder- 1 tsp
b. Kashmiri chilli powder- 1 tsp
c. Coriander powder- 1 tbsp
d. Corn flour- 1 tbsp
e. Ginger garlic paste- 1 tbsp
f. Egg- 1/2

For gravy base:

a. Onion – 1
b. Green chilli- 3
c. Soy sauce-2 tbsp
d. Chilli sauce- 1 tbsp
e. Ginger- 1 tbsp
f. Corn flour- 1 tbsp
g. Kashmiri chilli powder- 1-2 tsp
h. Spring onions- to garnish
i. Capsicum- 1/4
j. Oil as required for frying and gravy

Method:

  1. Cut the chicken into small pieces.
  2. Add all the ingredients for the marinade to the chicken.
  3. Marinate for minimum 30 mins.
  4. Deep fry the chicken and set it aside.
  5. For the base gravy, first take some oil in pan.
  6. Add the onions,green chilli, ginger and stir well.
  7. Also add the soy sauce, chilli sauce, corn flour mixed in little water.
  8. Combine well. Add little Kashmiri chilli powder to enhance colour and 1/2 glass of water. Check for salt and add if required. Bring it to a thick gravy consistency.
  9. Add the fried chicken, green capsicum and spring onions.
  10. Stir well and yummy Chilli Chicken is ready.
  11. Enjoy with fried rice or noodles.

Video recipe can be found in the link below:

Mains, Side dish

Chicken Kurma- tasty restaurant style

Chicken kurma is a very flavourful chicken curry which has a base made out of onions, tomato and fresh coconut. The freshly ground spices along with the coconut gives it a deep and rich flavour. This curry goes well with rice, naan, roti, chapati, dosa, idli etc.

Ingredients (Serves 3-4)

1. Chicken cut ~750 gms
2. Onions- 2 medium
3. Tomato- 1 medium
4. To grind to paste : Ginger – small piece, Garlic- 5 pods , Green chilli- 1or 2
5. Cinnamon stick – 1
6. Cloves- 2
7. Cardamom pods- 2
8. Curry leaves – few
9. To grind to paste: 1/2 cup coconut, 1 tsp fennel seeds,
1 tsp cumin seeds, 1 tsp peppercorns
10. Spice powders: Turmeric powder- 1/2 tsp, Coriander powder- 1.5 tbsp,
Chilli powder- 1 tsp
11. Coriander leaves- little
12. Sunflower oil- 3 tbsp

Please watch video for the method.
Do like and subscribe to my channel for more such videos at https://www.youtube.com/channel/UC7iMBtOPhutY-nKesd7a2jA

 

Mains, Side dish

Spicy Soya Stir Fry

Soya stir fry is a delicious and tasty mock meat recipe. A protein rich addition to your daily nutrition is a must and this is an amazing recipe to achieve that. I must also add that this recipe will definitely come close to the meat taste due to the size in which the soya is cut and the variety of spices added. A must try to all the vegetarians and vegans. Enjoy!
Ingredients 

1. Soya Chunks- 1 cup

2. Onions- 2 small sliced

3. tomato- 1 medium 

4. Curry leaves- few

5. Green chilli- 2

6. Coriander leaves to garnish 

7. Oil: (preferred coconut oil) 2 tbsp

8. Ginger garlic paste: 2 tbsp 

9. Cumin and fennel seeds- 1/2 tsp each 

10. Desiccated coconut (Optional) – 2 tbsp
Spices for Soya:

1. Chilli powder- 1/2 tsp

2. Coriander powder- 1/2 tsp

3. Turmeric powder- 1/2 tsp

Spices for Masala:

1. Kashmiri chilli powder- 1-2 tsp 

2. Coriander powder- 1 tsp

3. Garam masala powder- 1 tsp

Directions:

1. Soak soya chunks in hot water for 20 mins

2. Squeeze the excess water out of the soya using your hands.

3. Slice each soya into smaller strips of desired thickness.

4. Coat the soya strips with chilli powder, coriander powder , turmeric powder and little salt.

5. Pressure cook this mixture for 1-2whistles adding 1/4 cup water. Set it aside.
Cooking the base masala:

1. In a pan, take coconut oil or desired oil. Add the sliced onions.

2. Add ginger garlic paste, green chilli and curry leaves.

3. Stir with little salt.

4. Add the cumin and fennel seeds.

5.Once onions turn translucent add the tomato.

6. Cover and cook for 5 mins for the tomato to cook through.

7.Open and stir it to a thick masala.

8. Add the cooked soya into the masala and mix it well.

9. Cover further for 5 mins and the masala will get nicely absorbed by the soya.

10. Open the lid, stir fry it to a dry consistency.

11. Optionally add desiccated coconut, few more curry leaves.

12. Garnish with coriander leaves.
Yummy and delicious,spicy soya stir fry is ready. In Kerala this style of cooking is called Ularthiyathu and usually beef is cooked in this tasty way. This mock meat version of soya will come close to the beef stir fry. Enjoy this healthier and protien rich dish at your home today.

Please find the video recipe below:

Mains, Side dish

Mushroom Peas Masala

Mushrooms, I considered it to be exotic as I got to have it only in restaurants and  usually as a soup in India while I was young . Only later it started becoming commonly available in the vegetable/grocery shops. And what I liked about it the most is the chewy texture and also the minimal cooking time.

After moving to Australia, I saw that there are multiple varieties available in different shapes , colours ( mostly white and brown). Though it’s widely used in stir fry and soups, this Indian curry using mushrooms and peas together makes a great combination with roti or any Indian bread.

My easy go to recipe for a vegetarian side would mostly be this one. I used frozen peas in this recipe which makes the overall cooking time involved very less.

Do try out this recipe for a delicious and tasty curry.

Ingredients 

1. Mushrooms cut- 1 cup

2. Peas-1/4 cup

3. Onions- 2 medium 

4. Tomato- 1 medium 

5. Ginger garlic paste- 3 tbsp

6. Cinnamon stick- 1

7. Fennel seeds- 1 tsp

8. Kashmiri chilli powder- 2 tsp

9. Coriander powder- 1 tsp

10. Garam Masala- 1 tsp

11. Turmeric powder- 1 tsp

12. Oil as required 

13. Salt to taste

14. Curry leaves- few

15. Coriander leaves to garnish 

Method:

1. Take little oil in pan.

2. Add some fennel seeds, cinnamon stick and ginger garlic paste.

3. After a couple of mins when the raw smell of the paste goes away, add the cut onions along  with some salt.

4. Cook on medium heat till it turns translucent (~5-7 mins).

5. Add the chopped tomato.

6. Add the spice powders: turmeric, chilli, coriander, garam masala with some curry leaves.

7. Cook it further on medium heat  till it becomes a nice thick consistency with the tomato turning soft and mushy.

8. Add the mushrooms and peas to the masala. Cover and cook further (around 5 minutes). There will be water coming from the mushrooms naturally while cooking. You can add extra water if required.

9. Once the required gravy consistency is reached , garnish with little coriander leaves.

10. Serve hot with roti or even steamed rice and enjoy!

The video recipe can be found below:

Side dish, Starters

Phuket Fish – Indo Chinese restaurant style chilli fish

After moving to Australia the cuisine I miss the most is the Indo Chinese food. It is so popular in India next to Indian food. It is quite different from the authentic Chinese food. Probably can say Chinese inspired but with the added Indian heat and spices to suit the Indian palate.

Every time I visit a Chinese restaurant in Chennai India, my hot favourite fish to order is the Phuket fish usually as a side or starter. It is a spicy fish coated with lots of finely chopped onions, ginger and garlic tossed up in soy sauce and chilli. Recreating this delicious dish at home was truly an ecstatic moment.

I am so happy to share with you all this restaurant style Phuket fish. A very tasty and yummy recipe not to be missed.

Ingredients ( serves 2)

1. Basa fish ( or any boneless fish of choice)- 1 big fillet (350 gms)

2. Onion- 1/2 if small 1 finely chopped 

3. Ginger- 2 tsp finely chopped 

4. Garlic- 10 cloves finely chopped 

5. Red chilli- 6 nos 

6. Soy sauce – 3 -4 tbsp

7. Spring onions- a little 

8. Coriander leaves: little to garnish (optional)

9. Pepper powder( ideally white but I used black) – a pinch

10. Oil and Salt as required 
For the method please see my video below: