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Monday, March 07, 2016

Chilly Chicken Recipe / How to make Chilly Chicken

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If you’re a lover of Indo-Chinese food, then this recipe is for you. This all time popular chilly chicken that’s often served as a starter or side dish to noodles & fried rice in restaurant tastes absolute divine. In this recipe the chunks of boneless chicken are cooked with dry red chilly, finely chopped garlic and ginger, onions and spicy sauces. Try this most easy and tasty chilly chicken recipe and enjoy your favorite food.
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·         Boneless chicken          - ½ kg
·         Onion       sliced              - 1 cup
·         Capsicum / bellpepper  - ½ cup
·         Garlic                               - 4 to 5 pods
·         Ginger                              - small piece
·         Red chilly                         - 1
·         Green chilly                     - 1 or 2
·         Chicken stock                  - 200 ml
·         Soy sauce                         - 1 tbsp
·         Tomato ketchup              - 2 to 3 tbsp
·         Sugar                               - 1 tsp
·         Red chilly sauce              - 1 to 2 tsp
·         Corn flour pwd                - 1 tbsp ( to make paste, mix it with ¼ cup of water)
·         Fresh coriander leaves to garnish
·         Salt to taste
1.       Wash, clean and slice boneless chicken to bite sized pieces.
2.      Chop onion and bell pepper to cubes.
3.      Finely slice the garlic and make a paste of ginger.
4.      Cut the red chilly and green chilly in half.
5.      Heat oil in a deep frying pan.
6.      Add the chopped garlic and stir.
7.      Add the chopped onion, capsicum, chillies and ginger paste.
8.      Fry for 2 to3 mins in high flame.
9.      Now add the chicken stock, soy sauce, tomato ketchup, salt, sugar and red chilly sauce.
10.   Mix well.
11.    Add the chicken pieces.
12.   Stir good and cook covered in low medium flame for 10 to 15 mins.
13.   Take care the gravy doesn’t stick to bottom by mixing once in a while.
14.   Continue cooking until most of the liquid has evaporated and the chicken is cooked through.
15.   Add corn flour paste and stir.
16.   Allow to cook for a minute and turn off flame.
17.   Transfer to serving plate.
18.   Garnish with freshly chopped coriander leaves.
19.   Fingerlicking tasty chilly chicken is ready.
20.  Serve hot with fried rice or noodles.

Wednesday, March 02, 2016

Batata Vada Recipe / Easy Tea-time Snacks Recipes

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Todays post is a well known street food of Mumbai. It can be made at home in just 15 mins and makes a lipsmacking combo with piping hot cup of tea. These delicious fritters are liked by both adults and kids alike. In this recipe, the turmeric and spicy flavored potato dumplings are dipped in gram flour batter and deep fried. Lets see how to prepare this tasty snack…
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To make batter
·         Potatoes               - 2
·         Besan flour          -  1 ½ cups
·         Rice flour             - 1 tbsp
·         Red chilly pwd    - 1 tsp
·         Baking soda        - a pinch
·         Turmeric pwd     - a pinch
·         Pepper pwd         - ¼ tsp
·         Salt to taste
To make stuffing
·         Oil                         - 1 tsp
·         Mustard               - ¼ tsp
·         Curry leaves        - 5 to 6
·         Split urad dal      - ¼ tsp
·         Green chilly         - 1
·         Ginger                  - small piece
·         Turmeric pwd     - a pinch
·         Lemon juice        - few drops
·         Coriander leaves
·         Salt to taste
·         Oil to deep fry
1.       Wash and cook potatoes till soft.
2.      Peel and skin and mash it.
3.      Set it aside.
4.      Let it see how to make batter to dip the potato balls.
5.      In a mixing bowl, take gram flour (besan flour or kadalai maavu), rice flour, red chilly pwd, baking soda, salt, turmeric pwd and pepper pwd.
6.      Add warm water little by little and mix it to smooth paste.
7.      The consistency of the batter shouldn’t be runny.
8.      Heat oil in a frypan.
9.      Add mustard, curry leaves, split urad dal and cumin.
10.   Wait to splutter.
11.    Add finely sliced green chilly and ginger.
12.   Stir well.
13.   Add turmeric pwd and salt.
14.   Add the cooked and mashed potato.
15.   Combine together with the masala.
16.   Cook covered in low flame for 5 mins.
17.   Squeeze few drops of lemon juice.
18.   Turn off flame.
19.   Sprinkle finely chopped coriander leaves.
20.  Allow to cool and make it to small round balls.
21.   Heat oil in a fry pan to deep fry the vadas.
22.  Take one potato ball, dip it in the batter.
23.  Drop carefully in the hot oil.
24.  Deep fry until the vadas turn golden brown all over.
25.  Strain and remove in kitchen tissue.
26.  Lipsmacking delicious batata vadas are ready.
27.  Enjoy hot with mint chutney or any dip of your choice.