Chicken 65

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

Ingredients
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

Method
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

Ingredients

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

Method

• 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.