Chicken Kabaabs V1.0

To all my non veg friends, who were unhappy seeing me post only veg recipes. I prepare 5 variations of chicken kabaabs. Will post all of them as and when i prepare:)

Chicken dishes are quite common at my place. Atleast weekly twice:p. Goutam loves having these  kabaabs with rasam.

 Ingredients :

Chicken Pieces: 1/2 kg
Ginger garlic paste : 1 tsp
Eggs: 2
Corn flour : 3 tsp
Chilli powder : 3 tsp (I like it spicy)
A pinch of red food colour
Turmeric powder : 1 tsp
Curd : 3 tsp

Method:

Wash the chicken thouroghly and strain all the water out.
Add curd, turmeric powder and salt. Mix well. Let this rest in fridge for 1 hr.Curd acts as meat tenderiser.


After an hour remove the mixture, strain all the excess water let out by curd.

Now add the rest of the ingredients and mix well. Now keep this in fridge for 2 hrs.

 

Heat oil in kadai on medium flame and deep fry chicken pieces.

Yummy Kaababs are ready.

Happy Snacking:)

Bhindi Crispies

What do i say about this yummy snack ... U cant stop having this. This is so crispy.Even tho this is a fried dish, it consumes less oil and can also be baked in oven.

Ingredients:

Okra/ Lady's Finger : 1/2 kg
Ajwain: 1 tsp
Salt as per your taste
Gram flour : 5 Tbsp
Vinegar : 2 tsp
A pinch of soda
Oil for deep fry

Method:

Wash Bhindi thoroughly and let it dry. Put this on papaer and wipe it with dry cloth.
Cut them vertically and remove the seeds.

Cut the Bhindi vertically very thin.

In a large bowl, mix all the ingredients well.
Deep fry in oil and serve hot with Ketch up.

Happy Snacking:)

Punugulu (Tea time snack with idli batter)

Yes, you guys heard me right. This delicious tea time fried snacks are prepared using idli batter.I and Goutam had tasted this in Andhra Pradesh. Was surprised to hear these were made from idli batter.

Tried this as soon as I was back in Bangalore. This was an instant hit. Again this recipe is easy, fast and yummilicious.

Ingredients for Idli Batter:

Idli Rice : 2 cup

Urad Dhal: 1 cup

Ingredients for Punugulu

Finely chopped onion: 1 cup

Finely chopped green chillies: 4 tsp

Finely chopped curry leaves, coriander leaves

Finely chopped coconut : 3 tsp

Salt as per taste

Oil for deep frying

Eno or Soda( I use Eno instead of soda) : pinch

Method for Idli Batter:

Soak urad dhal and rice separately. I usually soak them around 9 AM while leaving for office and grind them when I am back around 7PM.

Grind urad dhal to fine paste and then add rice and grind to fine paste.

Don’t add lot of water while grinding, it should be of thick consistency.

Take them out to a big bowl. If planning for idli, leave it to ferment overnight.

Method for punugulu:

Punugulu can be made as soon as it is idli batter is grinded, this doesnt require batter to be fermented.

There is always punugulu on high demand when I grind idli batter at home :)

Take 3 cup of idli batter, mix  onion, chilli, curry leaves, coriander leaves, eno , salt and chopped coconut. Mix well.

Deep fry them in oil and enjoy with onion chutney or coconut chutney or ketch up.

Happy Snacking:)