Skip to main content

Juicy chicken 65




  

INGREDIENTS 


1/2 kg chicken boneless 
1 tbsp cumin seeds 
1 tbsp fennel seeds 
1/2 tbsp  tumeric powder
1 tbsp chilli powder 
1/2 coriender powder
1 tbsp pepper powder
1 tbsp ginger garlic paste
1/2 vinegar or lemon juice 
2 tbsp corn flour 
2 tbsp egg white
1 tbsp curry leaves,coriander leaves
Salt to taste 








Add all our spicy powder into the chicken including egg white,ginger garlic paste 




Add 2 tbsp of corn flour  if chicken marination 
Became very thin you can add more corn flour for thick consistency 





Drop  into hot oil 


 Make sure chicken get cooked ,it takes 5 mints


Serve HOT

ENJOY 

Popular posts from this blog

Crispy Chilli Fish

Crispy Chilli Fish Ingredients: Basa Fish 3 Fillets pepper Powder 1 tbsp lemon juice 2 tbsp Chilli Powder 2 tbsp Turmeric powder 1/2 tbsp Refined Flour 4 tbsp Cornflour 2 tbsp  Gram Flour 2 tbsp Oil for deep Frying Sauce: Garlic 1 tbsp Onion 1 chopped  vinegar 1 tbsp Soy Sauce 1 tbsp Coriander For Garnishing Method                                                                     Cut Fish Fillets into Medium stripes  Put into a Bowl Add all spicy powder  and one tablespoon Lemon juice  Set aside to Marinate for 10-15 minutes. For Batter: Mix Refined Four,Cornflour,salt, Pepper Powder,chilli powder,Gram Flour  in another Bowl. Add Sufficient water Gradually and Mix well to Make a Thick and Smooth Batter.                                 Dip Marinated Fish in the Batter Heat Sufficient oil in a Kadai Slide into Hot oil and D eep-Fry Till Golden. Dra

Instant Double Ka Meetha // Simple version with left over Gulab Jamun sugar syrup

                    Double Ka Meetha Ingredients  6 slices of fresh bread (brown/white) 1/2 cup milk 1/2 cup sugar syrup (  left over Gulab Jamun sugar syrup ) 8 almond,Pista sliced 2 tablespoons raisins 1 tablespoon oil/ghee, for Toast bread slices Method In Pan Add Ghee/Oil  For Toast our Breads  Spread all Breads evenly  Toast them till gets Brown color in both sides Transfer into Another Bowl   This is Left over Gulab Jamun sugar syrup  Add our left over jamun sugar syrup into toasted breads spread evenly  Add Milk and keep Aside In same Pan add ghee and fry the nuts one by one                                    Add our tempering into bread and let them soak for 15 mintz                                                    NOTE: keep them Refrigerate  while soak                                                     After Ref

Fish Curry - Meen Kuzhambu-Meen Vevichathu

                                      Fish Curry -Meen Kuzhambu  INGREDIENTS Fish – ½ kg,medium size pieces Mustard seeds – 1 tsp Fenugreek seeds – ¼ tsp Cumin seeds -1/2 tsp onion – 1 Tomato-1 chili powder – 2 tbsp Coriander powder – 1½ tbsp Turmeric powder – ½ tsp puli/tamarind pulp  – 1/2 cup (Soak tamarind in half a cup of hot water) Curry leaves Salt oil Method:          Heat oil in a pan(meenchatti),Add Mustard seeds,Fenugreek seeds,cumin seeds,curry leaves             Add chopped onions  Cook on a high flame till onions are golden brown,Add Chopped Tomato,green chilies Add All spices turmeric powder,Chili powder,Coriander powder,required salt When oil separates add  tamarind pulp and Bring it to a boil               Add fish pieces and cook on a medium flame for 7-8 minutes with lid on or till the fish is done.           The fish will cook faster so be careful not to break the pieces,