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!!!

Chicken Tikka Frankie

Prep & Cooking Time: 35-40 mins

Serves: 4-5 persons

Ingredients

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

Method

Marinating:

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!!!

Chicken Tikka

Prep & Cooking Time: 30-40 mins

Serves: 4-5 persons

Ingredients

Boneless Chicken- 250gms

Onions- ½ medium, diced into ½” cubes

Green Chillies- 3, finely chopped

Ginger Garlic Paste- 1 tsp

Garlic Cloves-5-6, finely chopped

Yogurt/ Curd- ½ cup

Red Chilli pwd- 1 tsp

Dhaniya pwd- ½ tsp

Turmeric pwd- ½ tsp

Lemon Juice- 2 tsp

Tomato Ketchup- 1 tbsp

Red food color- 1 pinch

Salt to taste

Cooking Oil- 3 tbsp

Method

Marination:

• Clean and cut the boneless chicken into 1” pieces.
• Add red chilli pwd, turmeric pwd, ginger garlic paste, food color, salt to taste and curd and leave it to marinate for a minimum of 30mins-1hr.

Frying:

• Heat oil in a pan and shallow fry the chicken pieces on a medium to high flame for 4-5mins until the chicken turns crispy.

Garnishing:

• Heat 1 tbsp oil in a pan, add onions, green chillies and fry for about 3-4 mins.
• Now add the fried chicken pieces, chopped garlic, dhaniya pwd, ¼ tsp red chilli pwd, tomato ketchup and sauté well and allow it to cook for 2-3 mins.
• Garnish with lemon juice, onions and coriander.
• Serve Chicken Tikka as an appetizer or along with Pulao/Plain Rice/Roti.

Shrimp/ Prawn Stir Fry

Prep & Cooking Time: 20-25 mins

Serves: 4-5 persons

Ingredients

Shrimp/Prawns- 45-50 pieces, medium sized

Green Chillies- 4-5, finely chopped

Garlic Cloves- 6-8, finely chopped

Coriander- 1 full bunch, finely chopped

Red Chilli pwd- 1 tsp

Dhaniya pwd- 1tsp

Turmeric- ¼ tsp

Ketchup/Tomato Sauce- 1-2 tbsp

Cooking Oil- 1tbsp

Salt to taste

Method

• Peel the tail shells and wash the prawns thoroughly.
• Take a skillet and fry the prawns don’t add oil at this stage, allow the prawns to cook in the water that comes out of the pieces and wait until the entire water evaporates approx 5-6mins.
• Now add oil and turmeric and stir-fry on a medium flame for about 5 mins until the prawns becomes tender.
• Add chopped green chillies and garlic and fry for 2mins then add red chilli pwd, dhaniya pwd and salt and sauté the contents.
• Finally add the chopped coriander and ketchup and mix well.
• Garlic, Coriander and Ketchup make this recipe all the more flavorsome.
• Yummy Prawn stir fry is ready!!! It could be savored as an appetizer or makes a good combo when served with Pulao/ Fried Rice/ Plain White Rice.

Kheema Kofta (Minced Meat Patties)

Prep and Cooking Time: 40-45 mins

Serves: 4-5 persons

Ingredients

Kheema (minced meat) – ¼ kg

Egg- 1

Onion - 1 large, finely chopped

Green Chillies - 2 or 3, chopped

Coriander -1-2 tbsp, Chopped

Cashews (Kaju) - 5-6

Coconut pwd- 2 tsp

Turmeric pwd- ¼ tsp

Red Chilli pwd - 1 ½ tsp

Ginger Garlic Paste - ½ tsp

Garam Masala pwd - ½ tsp

Salt to taste

Cooking oil - 2 tbsp

Method

• Heat oil in a pressure cooker and add the finely chopped onions and green chillies then sauté the contents and leave it until the onions turn transparent.
  
• Add turmeric pwd, ginger garlic paste and sauté for another 2 mins.
  
• Then add the washed kheema and mix it well and leave it for a while until all the kheema water evaporates this eliminates the raw odor from the kheema.
  
• Add Red Chilli pwd , Garam Masala and sauté the mixture.
  
• Add 1/2 cup water then pressure cook over high heat until the cooker whistles, then lower the flame and allow it to cook for 10mins. Turn off the heat.
  
• Blend the cashews into a fine powder and to this add coconut powder and cooked kheema and grind them to obtain a fine consistency. Do not add water.
  
• Now take the kheema mixture and make small round patties of uniform size
  
• Beat 1 egg into a bowl and add turmeric pwd, chilli pwd and salt to taste
  
• Heat 1/2 cup oil in a pan and dip the patties in the egg batter and fry until the patties turn golden brown.
  
• Kheema Kofta with Ketchup and Pudina Chutney/Mint Chutney serves as an appetizer; or they can be savored along with Rice and Pappu Charu/ Lentil Soup.
  

Dum Ka Chicken Curry

Prep & Cooking Time: 25-30 mins

Serves: 4-5 persons

Ingredients

Boneless Chicken- 500 gms

Onions- 1 large, chopped

Tomatoes- ¼ cup, chopped

Green Chillies- 5-6, slit and cut

Red Chilli pwd- 1 ½ tsp

Turmeric pwd- ½ tsp

Garam Masala pwd (preferably homemade)- 1 ½ tsp

Bay Leaves- 2

Cardamom/Elaichi- 3-4 pods

Cloves/Lavang- 3-4

Cinnamon stick/Patta- 2-3, 1-inch sticks

Ginger garlic paste - 1 tsp

Yogurt (Curd) – ¾ cup

Coriander Leaves- ½ cup, chopped

Salt to taste

Cooking Oil- 3 tbsp

Marinating:Take a container and add the chicken pieces, green chillies, coriander leaves, red chilli pwd, turmeric pwd, salt, garam masala pwd, ginger garlic paste, curd and mix the contents and allow it to marinate for a minimum of 1-2 hrs.

Note: Green chillies and garam masala add that extra flavor to the chicken. So ensure that you add right proportions of green chillies and homemade garam masala for an authentic taste.

Method

• Heat oil in a cooking vessel; add cardamom, cloves, cinnamon sticks, and bay leaves, once it starts spluttering add onions and cook till they turn transparent.
  

• Add the chopped tomatoes and cook for 2-3mins on a medium flame.

• Now add the marinated chicken mixture to this and cook for about 10-12 mins until the chicken becomes tender.
  
• Serve hot with plain rice/ pulao/ chapathis.
  

Tasty Dum ka Chicken Curry is ready to be relished.

Fish Fry (Chepala Vepudu)

Prep & Cooking Time: 20-30 mins

Serves: 4-5 persons

Ingredients

Fish Fillets (Tilapia/ Cat Fish/ Mackarel)- 8-10
Wheat flour (Goduma pindi)- 2 tbsp
Ginger Garlic paste- 1 tsp
Dhaniya pwd (Coriander pwd)- 1 tsp
Cumin pwd (Jeera pwd)- ¼ tsp
Chilli pwd- 2 tsp
Turmeric- ½ tsp
Salt to taste
Coriander Leaves- 2 tbsp
Lemon Juice- 2 tsp
Cooking Oil- 3 tbsp

Method

• Wash the fish properly and clean again with rock salt (optional) and add turmeric pwd to avoid the raw smell of the fish.
  
• Marinade the fish with ginger garlic paste, chilli pwd, turmeric pwd, coriander pwd, cumin pwd, and salt as needed and keep aside for 20-30 mins.
  
• Heat oil in a pan, coat the fish pieces with wheat flour and fry on medium flame for 7-8 mins and flip over the pieces and allow it to cook on the other side for another 5-6 mins until they turn golden brown. Ensure that the pieces don’t get stuck to the vessel.
  
• Garnish with coriander leaves and sprinkle the lemon juice.
  
• Serve hot with White Rice and Curry or Rasam.
  

Tasty, Crispy Fish fry is ready!!!

Chepala Pulusu (Fish Gravy)

Prep and Cooking Time: 25-30mins

Serves: 3-4 persons

Ingredients

Fish Fillets (Tilapia/ Cat Fish/ Mackerel)- 8-10

Onion- 1 cup, finely chopped

Tomatoes- 2 or 3 big, finely chopped

Green Chillies- 3 or 4, slit and cut

Ginger Garlic paste- 1 tsp

Tamarind- 1 big lemon sized tamarind pulp

Red Chilli pwd- 1-2 tsp

Turmeric pwd- ¼ tsp

Coriander pwd (Dhaniya)- 1 tsp

Cumin pwd (Jeera)- 1 tsp

Fenugreek pwd (Methi)- ¼ tsp

Coconut pwd- 1 tbsp

Lemon Juice- 5-6 drops

Coriander Leaves- 2 tbsp, chopped

Curry Leaves- 2 stalks (Optional)

Cooking Oil- 3-4 tbsp

Salt to taste

Method

• Wash the fish properly and clean again with rock salt (optional) and add turmeric pwd to avoid the raw smell of the fish.
  
• Marinade the fish with chilli pwd, turmeric pwd, salt and add 5 drops of lemon
  
• Heat oil in a cooking vessel and fry onions and chillies until they turn transparent, add curry leaves, ginger garlic paste, turmeric and salt and fry for another 3 mins.
  
• Add tomatoes and cook until they are tender and add the tamarind extract and bring it to a boil.
  
• Add chilli pwd, coriander pwd, cumin pwd, methi pwd and coconut pwd and mix well
  
• Now carefully add the fish pieces to the vessel and cook covered for 3mins without mixing.
  
• Turn the fish pieces gently, cover and cook on low heat for 10 mins. Let the sauce thicken and cook until the oil separates as a layer on top of the gravy.
• Garnish with coriander leaves and Serve hot chepala pulusu with rice or roti

Note: Serve it after 15-20 mins, allow the fish pieces to absorb the spicy and tangy flavor of the spices and tamarind. Be extra cautious while stirring the fish pieces while cooking in order to avoid breaking the pieces.