Saturday, January 5, 2013

Chicken 65

Prep & Cooking Time: 25-30 mins
Serves: 4-5 persons

Boneless Chicken – ½ kg, cut into 1” pieces
Green Chillies- 6-8, slit and cut into halves
Ginger Garlic paste- 1 tsp
Garlic cloves- 5-6 finely chopped
Curry Leaves – 1-2 stalks
Corn Flour – 1 tbsp
Maida – 2 tbsp
Egg – 1
Yogurt – 1 cup
Red Chilli pwd- 1 tsp
Pepper pwd- 1 tsp
Dhaniya pwd – 1 tsp
Garam Masala pwd – ½ tsp
MSG (Mono Sodium Glutamate/Chinese Salt) – ¼ tsp
Vinegar – 2 tsp
Red color – 2 pinches
Cooking Oil- 2 tbsp
Salt to taste


Marinating: Take maida, cornflour, egg, pepper pwd, salt, ginger garlic paste (½ tsp) into a bowl and mix together, then add the chicken pieces and refrigerate. Allow it to marinate for a minimum of 1-2 hours.
Take a bowl and add yogurt, Red chilli pwd, Dhaniya pwd, Garam Masala, food color , salt to taste and mix the contents. 

  • Heat oil in a deep pan and fry the marinated chicken pieces until golden brown and keep aside
  • Take 2 tbsp of the left over oil and add green chillies, garlic and curry leaves. Saute for 2-3 mins and then add the fried chicken pieces.
  • Now add the yogurt mixture and vinegar and mix well, sprinkle the Chinese salt.
  • Garnish with Onion and lemon wedges before serving.
Spicy Chicken 65 is ready!!!

Palak Dal/ Palakoora Pappu

Prep & Cooking Time: 20-25 mins
Serves: 4-5 persons

Arhar Dal/ Kandi Pappu/ Toor Dal/ Split red gram- 1 cup
Spinach- 2 cups, finely chopped
Green Chillies- 3-4, slit & cut
Tamarind- 1 small lemon size tamarind pulp
Garlic cloves- 4-5, peeled & crushed coarsely
Mustard seeds/ Aavalu- ½ tsp
Cumin seeds/ Jeera- ½ tsp
Dry Red Chillies- 2
Red Chilli pwd- 1 tsp
Turmeric- ¼ tsp
Curry leaves- 1 stalk
Salt to taste
Cooking oil- 2 tbsp

  • Pressure cook the dal with 3 cups of water along with turmeric pwd, tamarind concentrate and chillies. Do not over cook the dal as it seems to taste better if the dal is just done and not mushed.
  • Now add chilli pwd, salt and 1-2 cups of water to the boiled dal and allow it to come to a boil.
  • Heat oil in a skillet add mustard seeds, cumin seeds, dry red chillies and curry leaves saute well and then add chopped spinach and cook for 4-5mins until the spinach becomes tender. Now add the crushed garlic and cook for 1min.
  • Add these contents to the boiled dal and mix well. Cover and keep aside for 5 minutes.
  • Serve Palakoora Pappu with hot rice and ghee.

Friday, September 11, 2009

Chicken Tikka Frankie

Prep & Cooking Time: 35-40 mins

Serves: 4-5 persons


Boneless Chicken – ½ kg, cut into 1” pieces

Onion- 1 large, chopped and grinded to a fine paste

Tomato puree- 2 cups

Green Chillies- 5-6, chopped

Ginger Garlic paste- ½ tsp

Red Chilli pwd- 1 tsp

Pepper pwd- 1 tsp

Dhaniya pwd- ½ tsp

Turmeric pwd- ¼ tsp

Tomato Sauce/Ketchup – 2tbsp

Cooking Oil- 2 tbsp

Salt to taste



Take the chicken pieces, red chilli pwd, turmeric pwd, salt, ginger garlic paste, onion paste, tomato puree and mix well and refrigerate. Allow it to marinate for a minimum of 30mins-1 hour.

Curry & Frankie:

  • Heat oil in a deep pan add green chillies, pepper pwd and sauté for 1min.
  • Now add the marinated chicken pieces to this, and stir the contents. Allow it to cook for 10-15 min until the chicken becomes tender.
  • Finally add ketchup, dhaniya pwd and sprinkle lime juice and sauté.
  • Take a Chapati/Maida Roti/Tortilla and spread 1-2 tbsp of chicken curry along the center portion of the roti and sprinkle chopped onion and lime juice and wrap the roti from both sides.
  • Mouth watering Chicken Tikka Frankie is ready!!!

Wednesday, September 9, 2009

Karam Pulusu

Prep and Cooking Time: 45-50mins

Serves: 4-5 persons


Onions- 1 ½ large, chopped (keep aside 2 tbsp chopped onion for gram flour batter and seasoning)

Green Chillies- 2, slit and cut

Tomatoes- 2-3, medium, chopped

Coriander Leaves- 2 tbsp

Tamarind- 1 big lemon size tamarind pulp

Ginger- ½ inch size, chopped

Ginger Garlic Paste- ½ tsp

Gram Flour/Besan- 2 cups

Baking Soda- 1 pinch

Dry Red Chillies- 2

Cumin Seeds/ Jeera- 1 tsp

Peppercorns /Miryalu- 1tsp

Sesame Seeds/ Nuvvulu- 1 tsp

Coriander Seeds/ Dhaniya- 1 tsp

Fenugreek Seeds/ Methi- ¼ tsp

Dry Coconut Powder-1 tsp

Turmeric pwd- ½ tsp

Red chilli pwd- 2 tsp

Salt to taste

Cooking Oil- 2 cups for frying the bhajjis

-1 tbsp for the seasoning


  • Take the chopped onion, green chillies, ginger, peppercorns, cumin seeds, sesame seeds and coriander seeds and blend into a fine paste by adding sufficient water and ¼ tsp salt.
  • Squeeze the tamarind juice out of the tamarind pulp and add about 3-4 cups water and add turmeric pwd, red chilli pwd and salt to taste and keep aside.
  • Take the gram flour, 1 tbsp finely chopped onions, coriander leaves, 1 tsp red chilli pwd, ginger garlic paste, baking soda, and salt to taste and add water to make a thick batter.
  • Heat oil in a pan and make small rounds (about 1 ½ inch in size) out of the batter and deep fry them until they turn golden brown and keep them aside.
  • Add the onion masala paste and dry coconut pwd to the tamarind juice and allow it to boil on a medium flame for about 6-8mins.
  • Seasoning: Heat oil in a pan and add fenugreek seeds, dry red chillies and once they splutter add 1 tbsp chopped onions and fry until the onions turn transparent then add tomatoes and cook until they become tender. Add the seasoning to the tamarind juice.
  • Finally add the gram flour bhajjis to the Karam Pulusu and allow the bhajjis to soak in the pulusu for atleast 20-30mins.
  • Karam Pulusu tastes appealingly delicious when served with hot rice.

Wednesday, September 2, 2009

Double Ka Meetha/ Bread Pudding

Prep and Cooking Time: 25-30mins

Serves: 5-6 persons


Bread- 10 slices

Milk- 2cups

Sugar- 1 cup

Water- 3 cups

Saffron- 1 pinch, dissolved in 1 tbsp water

Cardamom/ Elaichi- 2, crushed

Pistachios- 2-3, lightly toasted and finely chopped

Almonds/Badam- 2- 3, lightly toasted and finely chopped

Cashew nuts/Kaju-2-3, lightly toasted and finely chopped

Cooking Oil- 1-2 cups for frying the bread slices


  • Cut each bread slice into 4 parts, heat oil in a pan and deep fry until light golden brown.
  • Take water and sugar in a saucepan and bring to boil and keep stirring occasionally, cook for 10mins on a medium flame to make the syrup, keep stirring occasionally.
  • Add crushed cardamom and saffron to this sugar syrup and cook for 2mins.
  • Heat milk in a pan on medium heat for about 8-10mins until it thickens and becomes creamy.
  • Pour the sugar syrup and milk over the fried bread.
  • Garnish the bread slices with pistachios, almonds and cashew nuts and Refrigerate for few hours before serving
  • Double Ka Meetha can be served cold/hot.