Wednesday, 5 September 2012

Chap Adraki (Chops with Ginger)

Delicious mutton chops with predominating flavour of ginger


·         Ginger, cut into thin strips – 2 inches
·         Ginger paste – 1 tablespoon
·         Mutton chops – 6 to 8
·         Yogurt – 1 cup
·         Red Chilli Powder - 1 tablespoon
·         Turmeric Powder – ½ tablespoon
·         Salt – To taste
·         Onions, Sliced – 2 (medium)
·         Green Chillies – 2 to 3 (broken into smaller pieces)
·         Oil – 3 to 4 tablespoons
·         Lemon Juice – 1 lemon
·         Garam Masala Powder – 1 teaspoon
·         Fresh Coriander Leaves – 1 tablespoon (Finely chopped)
·         Fresh Mint Sprigs – For garnish


·         Mix together mutton chops, yogurt, red chilli powder, turmeric powder, ginger paste, salt, green chillies and mix well.

·         Set aside to marinate for 1 - 2 hours (the longer, the better)

·         Heat oil in a non-stick pan.

·          Add the onions and fry till onions turn translucent.

·         Add the marinated mutton and sauté for 3-4 minutes. Cover and cook for 30 minutes, stirring in between. Add a little water from time to time to avoid scorching. 

·         Add ginger strips, lemon juice, garam masala powder, coriander leaves and mix well. 

·         Transfer into a serving bowl, garnish with mint sprig and serve hot.

Monday, 3 September 2012

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai(south - India), as a bar snack, entrée, or quick snack.

Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 45 minutes

§  Boneless chicken – 750 gms (cut into small bite sized pieces)
§  Oil
§  Yogurt - 1/2 cup
§  Salt to taste
§  Turmeric powder - 1/2 tsp
§  Red chilli powder - 1 tsp
§  Coriander powder - 1 tsp
§  Rice Flour – As required
§  Salad

§  For Marinade:

o    Turmeric powder - large pinch
o    Red Chilli powder - 2 tsp
o    Black pepper powder - 1/2 tsp
o    Ginger garlic paste - 2 tsp
o    Lemon juice - 2 tbsp
o    Dried Red Chillies – 4 to 6
o    Coriander Powder – 2 tsp
o    Oil – 1 tsp
o    Salt to taste

§  For Tempering (Tadka):

o    Cooking oil - 1 tbsp
o    Curry leaves – 10 to 12
o    Lemon Juice
o    Garlic - 4 cloves, minced (optional)
o    Ginger - 1", minced
o    Green chillies - 4-5, slit length wise

Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour
Take the yogurt in a bowl. Add the turmeric powder, red chilli powder, coriander powder and salt and whisk well. Keep aside.

Take the marinated chicken. Add rice flour to coat the chicken. Add a tbsp of water if required
Heat the oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
Remove onto absorbent paper. Keep aside. Repeat the procedure for another batch of chicken pieces.

Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and sauté for a few seconds. Add curry leaves and green chillies. Sauté it for a few seconds

Add the deep fried chicken and toss well and cook for 2 minutes.

Add the yogurt mixture and cook on low to medium flame, mixing the contents well.
Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
Remove onto a serving plate. Garnish with coriander leaves. Serve salad with it.