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Showing posts with label South Indian. Show all posts
Showing posts with label South Indian. Show all posts

14 August, 2013

Chicken 65

14 August, 2013





Chicken 65 is a hot and spicy, deep fried,lip-smacking chicken dish of South India. Thought of making this dish many times but somehow couldn't end up doing it.  It was raining heavily yesterday and so I made this yummy dish and served with hot coffee. It tasted great and everyone in my family enjoyed. Gobi 65, Mushroom 65 can also be made for the veggie lovers. Chicken 65 served in restaurants is usually fiery red in colour due to the addition of red food colour. But I used Kashmiri red chilli powder instead.

Ingredients:

  • Boneless chicken - 250 gms (cut into bite size pieces)
  • Yogurt - 1/2 cup
  • Kashmiri red chilli powder - 1tsp
  • Garlic paste - 1 tsp
  • Salt to taste
  • Maida/All purpose flour - 1 tsp
  • Red colour - 2-3 drops(optional)
  • For marinade:
  • Egg - 1
  • Cornflour - 2 tbsp
  • Kashmiri red chilli powder - 1 tsp
  • Ginger garlic paste - 1 1/2 tsp
  • Salt to taste
  • Lemon juice - 1 tbsp
  • Black pepper powder - 1/2 tsp
  • For tempering / tarka:
  • Oil - 11/2 tbsp
  • Cumin seeds - 1 tsp
  • Musterd seeds - 1 tsp
  • Curry leaves - 15-20
  • Green chillies - 4-5
  • Whole red chilli - 2-3(split in 1/2)

Method:

  1. Marinate the chicken pieces with the ingredients under - for marinade for atleast an hour.
  2. In a bowl, mix yogurt, kashmiri red chilli powder, garlic paste, salt and maida. Keep aside.
  3. Heat oil for frying. Add the marinated chicken pieces and fry on medium heat till the pieces are cooked nicely. Now increase the flame and cook till the pieces turn golden brown in colour.Drain on absorbent paper and keep aside.
  4. Next in a kadhai heat oil. To it add cumin seeds, mustard seeds, green chillies, curry leaves. Saute for a few secs.
  5. Now add the yogurt mixture and the whole red chillies.Stir well. To it add the fried chicken pieces and toss to mix the ingredients well. Toss till the chicken absorbs the yogurt mix.
  6. Remove onto a serving plate and serve hot as an appetizer with lemon wedges and onion rings.













02 May, 2013

Coconut Chutney In Microwave

02 May, 2013

Coconut Chutney In Microwave

This coconut chutney is famous in the southern part of India. Coconut chutney is my favourite and I also love South Indian dishes. Today I made idlis and as an accompaniment with the idlis I made this yummy chutney. Its quite easy to make but tastes great. Try this out and u all would surely love it.N'Joy!!!

Coconut Chutney In Microwave
Coconut Chutney

Ingredients:

  • Roasted Bengal gram - 1/4 cup
  • Green chillies - 2
  • Fresh grated coconut - 1 cup
  • Curd - 1/2 cup
  • Tamarind - 1 tsp
  • Curry leaves - few
  • Whole red chillies - 3-4
  • Mustard seeds - 1/2 tsp
  • Oil - 1 tsp

Method:

  1. Grind all the ingredients of chutney in a blender.
  2. In a microwave safe bowl add oil, mustard seeds, whole red chillies, cury leaves and microwave for 2 mins. at 100% power. 
  3. Add the temper(step-2) to coconut chutney and refrigerate.
  4. Serve it with dosa, uttapam, vada, idli or upma.

04 March, 2013

Microwaved Tomato Rasam

04 March, 2013

Microwaved Tomato Rasam

Rasam is a type of South Indian soup. Rasam is a fat- free, digestive and also good for the throat when suffering from cold . I am trying it for the 1st time. I've heard of many types of rasam-apple rasam, lemon rasam etc but I have made tomato rasam. Tamarind juice, along with chillies, cumin and tomato are added to give it a special but delicious taste. Many blogs have at least one rasam recipe so I thought of making it and it turned out to be better than I thought! So, those who have not made rasam yet, don't waste time, try it out. (And don't forget to comment or subscribe!! Njoy!)

Microwaved Tomato Rasam
 Delicious Rasam

Ingredients:


  • Tomatoes - 5
  • Water - 5 cups
  • Garlic cloves - 6
  • Pepper corn - 5-6
  • Cumin/jeera seeds - 1 tsp
  • Tamarind juice - 1/2 cup
  • Oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Red chillies (whole) - 4
  • Curry leaves - few 
  • Salt  to taste
  • Dry grind peppercorns and jeera/cumin seeds coarsely and keep aside. This is the rasam powder which is used in this recipe.

Method:

1. Place tomatoes, garlic,water in a microwave safe bowl at microwave for 5 mins at 100% power.
2. Remove the skin,blend and strain it. 
3. Add tamarind juice, rasam powder, salt and curry leaves.
4. In another microwave safe bowl, for tempering, put oil, mustard seeds, whole red chilli, curry leaves and microwave for 2 mins at 100% power.
5. Add  this tempering to tomato and tamarind juice. Microwave for 5 mins at 100% power. 
6. Garnish with coriander. Stir well before serving and  then serve hot with Vegetable Masala Idli / steamed rice. You can also have rasam as a healthy soup.

22 January, 2013

Microwaved Lemon Rice

22 January, 2013

Microwaved Lemon Rice

Lemon rice is a South Indian rice recipe with a tangy and delicious taste. Its quite easy to prepare and a very good lunch box recipe.  Even when in a hurry you can also make it without much hassle. I take it simply with salads or raita and it tastes awesome. Try it out in microwave and see how easy and tasty it is. N'Joy!!!

Microwaved Lemon Rice


Ingredients:


  • Boiled rice with salt - 1 cup
  • Curry leaves - few
  • Onion - 1 (sliced)
  • Whole red chillies - 3/4 
  • Green chillies - 3
  • Mustard seeds - 1 tbsp
  • Gram flour - 1 tbsp
  • Turmeric powder - 1/4 tsp
  • Roasted peanuts - 1/2 cup
  • Lemon juice - 1/4 cup
  • Red chilli powder - to taste
  • Oil - 1 tbsp

Method:

1 Place oil, curry leaves, whole red chillies, mustard seeds, gram flour in a microwave safe bowl and microwave for 3 mins. at 100 % power.
2. Add green chilli, red chilli powder, turmeric powder, sliced onion and microwave for 4 mins. at 100 % power.  
3. Mix boiled rice and lemon juice and microwave covered for 5 mins. at 100 % power. 
4. Garnish with roasted peanuts and coriander leaves.


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