CHICKEN 65

This recipe was given by my brother-in-law even before he married my sister. This is now one of our favorites at our home and also among my friends who keep asking me for it.

Ingredients:
1/2-1 lbs boneless chicken cut in small pieces
2 tbsp lemon juice or vinegar
1/2 cup all purpose flour (maida)
1 tbsp corn flour
1 egg
1 tsp black pepper
1 tsp red chilli powder
2 cloves garlic cloves
8-10 curry leaves
3-4 green chillis finely chopped
2 tbsp plain yogurt
salt to taste
oil for frying
2-3 drops red food color (optional)

Preparation:

• Marinate the small cut pieces with lemon juice/vinegar and salt for about 30 minutes.
• In a bowl mix the flour, corn flour, egg, black pepper powder, red chilli powder and add salt. Mix it into a batter. Add the color if you want.
• In a pan heat the oil.
• Mix the chicken pieces in the batter and fry them till they are brown.
• In another pan heat a little oil.
• Now add the garlic, curry leaves and green chillies.
• Fry for a few seconds and add the yogurt.
• After frying for 1-2 minutes add the fried chicken pieces.
• Serve hot as an appetizer

GHUGNI

Ingredients:
2 cups soaked white peas
2 tbsp oil
1 small stick of cinnamon
3 pods cardamom
1 bay leaf
1 tsp ginger  grated
1 tsp garlic  finely chopped
1 onion chopped
1 tomato chopped
1 1/2 tsp cumin powder
1 1/2 tsp coriander powder
1 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp tamarind paste
salt to taste

Preparation:

• Soak the peas overnight. Boil it till it is soft.
• Heat the oil and add garlic and ginger to it. Add cardamom, cinnamon and bay leaf to it.
• Add onion to it. Fry them till they are soft and pink.
• Now add the tomatoes and tamarind and fry.
• When the tomatoes turn soft and pulpy add cumin, coriander, turmeric and chilli powder. Fry them well.
• Now add the boiled peas to it with a little water.
• Add salt to taste. Let them boil.
• Add garam masala and simmer for a few minutes.
• Garnish with coriander leaves and onion rings.