This is is a variation to the regular Chicken 65 recipe that I posted before and it has a spicier finish to it. This is an excellent appetizer for parties and everyone would simply Love it.
Fish curry - Mix of Kerala and Tamil Nadu Styles
The peninsular Southern India has a long coast on its eastern side bordering the Bay of Bengal and so we get a wide variety of sea food like fish, crab and prawns in Tamil Nadu. Meen Columbu or fish curry is one of the most traditional fish dishes made in Tamil Nadu and other southern states. Most varieties of fish can be used to make this dish. Preferences vary from region to region.
Showing posts with label Starters. Show all posts
Showing posts with label Starters. Show all posts
Deviled Eggs
Deviled eggs are a nice and quick treat that are easy to make and taste great. Following is a classic devilled recipe introduced to me by one of dear American friends and from the first time I had it I fell in eternal love with it. And I am sharing a recipe here for all of you to enjoy.
Egg Puffs
Ingredients:
Puffs pastry sheets – 2
Eggs - 2(hot boiled, shelled and cut in half)
Egg - 1(beaten)
Onion(small) - 1(finely sliced lengthwise)
Tomato(small) - 1 diced
Ginger-garlic paste - 1/2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Pepper powder - 1/4 tsp
Curry leaves - 1 sprig(roughly chopped)
Coriander leaves - handful(roughly chopped)
Salt - As reqd
Sugar - 1 tsp
Oil - 2 tbsp
Method of Preparation:
1)Remove the puff pastries from the freezer half hour prior to preparation.
2)Heat oil in a pan.
3)Add the onions and curry leaves and sauté till the onions turn golden brown.
4)Add ginger-garlic paste and sauté till a nice aroma arises.
5)Add the tomatoes and cook covered on low heat till the tomatoes turn pulpy.
6)Add the chili powder, coriander powder, turmeric powder, garam masala and salt to taste.
7)Mix well and cook covered till the raw smell of the powders disappear.
8)Add the coriander leaves and mix well and remove from fire.
9)Cut the pasties lengthwise in half.
10)Spread the masala on one end of the pastry sheet which is cut in half and place half an egg on top of it.
11)Fold the puff pastry over the egg and seal it by pressing the corners firmly.
12)Using a pastry brush rub the beaten egg evenly on top of the puffs.
:-This gives the professional glossy appearance to the puff.
13)Repeat the procedure for all the pastries and arrange on an oiled baking tray with 2 inches gap between the pastries to allow room for raising.
14)Preheat the oven to 350°F and bake the pastries for 30 minutes or until they are golden brown on top.
:- If you keep the temp hotter then the puffs will change color very soon but they won't puff up well.
15)Egg puffs is ready and serve hot with Mint chutney and ketchup.
Happy cooking :)
Puffs pastry sheets – 2
Eggs - 2(hot boiled, shelled and cut in half)
Egg - 1(beaten)
Onion(small) - 1(finely sliced lengthwise)
Tomato(small) - 1 diced
Ginger-garlic paste - 1/2 tsp
Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Pepper powder - 1/4 tsp
Curry leaves - 1 sprig(roughly chopped)
Coriander leaves - handful(roughly chopped)
Salt - As reqd
Sugar - 1 tsp
Oil - 2 tbsp
Method of Preparation:
1)Remove the puff pastries from the freezer half hour prior to preparation.
2)Heat oil in a pan.
3)Add the onions and curry leaves and sauté till the onions turn golden brown.
4)Add ginger-garlic paste and sauté till a nice aroma arises.
5)Add the tomatoes and cook covered on low heat till the tomatoes turn pulpy.
6)Add the chili powder, coriander powder, turmeric powder, garam masala and salt to taste.
7)Mix well and cook covered till the raw smell of the powders disappear.
8)Add the coriander leaves and mix well and remove from fire.
9)Cut the pasties lengthwise in half.
10)Spread the masala on one end of the pastry sheet which is cut in half and place half an egg on top of it.
11)Fold the puff pastry over the egg and seal it by pressing the corners firmly.
12)Using a pastry brush rub the beaten egg evenly on top of the puffs.
:-This gives the professional glossy appearance to the puff.
13)Repeat the procedure for all the pastries and arrange on an oiled baking tray with 2 inches gap between the pastries to allow room for raising.
14)Preheat the oven to 350°F and bake the pastries for 30 minutes or until they are golden brown on top.
:- If you keep the temp hotter then the puffs will change color very soon but they won't puff up well.
15)Egg puffs is ready and serve hot with Mint chutney and ketchup.
Happy cooking :)
Chicken-65
Chicken 65 is a spicy, deep-fried chicken dish that originated in Chennai, Tamil Nadu. Its an excellent starter for parties and chicken in the recipe can be substituted with cauliflower (Gobi), mushroom or paneer and can be enjoyed by vegetarians.
Gobi/Cauliflower Manchurian
Ingredients
Gobi/Cauliflower (large) - 1 no(broken to large florets)
Onion (large) - 1 no(julienned and made into individual leaves)
Onion (medium) - 2 nos (finely chopped)
Capsicum - 1 no (diced to 1 inch pieces)
Ginger – 1” piece (finely chopped)
Garlic pods - 10 nos (finely chopped)
Green chillies - 2 nos (thinly chopped)
Green chilly sauce - 1 tsp
Red chilly sauce - 1 tsp
Tomato sauce - 2 tsp
Soya sauce - 1 tsp
Vinegar - 1 tsp
Ajinomoto - A pinch (optional)
Salt - As reqd
Oil - As reqd
For frying:-
All-purpose flour (Maida) - 1 cup
Corn flour - 1 cup
Water - As reqd
Salt - As reqd
Oil for frying
Preparation Method
For frying the gobi (cauliflower):-
Clean the florets and put them in hot water for about half an hour with salt so that worms, if any, would settle at the bottom of the vessel.
Mix together the maida, corn flour and salt in a bowl. Pour sufficient amount of water to get a bajji batter consistency.
Put the florets in this batter and mix well.
Heat oil in a pan.
Add the florets little by little and fry them all.
Drain them out and keep aside.
For making the manchurian:-
Heat 1 tsp of oil in a frying pan.
Add the chopped onions, chopped green chillies, julienned onions, diced capsicum and chopped ginger and garlic.
Saute for 2 mins so that the onions and capsicum are still crunchy.
:- The large onion pieces and the diced capsicum pieces will be very tasty in this dish.
· Add the red chilly sauce, green chilly sauce, tomato sauce, soya sauce, vinegar, ajinomoto and salt to taste.
· Saute for a minute.
:- If u do not have these sauces, then substitute red chilly sauce, green chilly sauce and tomato sauce with 3 tsp of tomato-chilly sauce.
:- Add very little ajinomoto just to get the Chinese flavor, since its not good for health.
Add the fried cauliflower to this and saute, until the masala and the florets get fried together nicely.
Remove from pan to a serving dish.
:- Serve hot.
Variation:- Can use the same recipe to make mushrooms/baby corn manchurian as well.
Gobi/Cauliflower (large) - 1 no(broken to large florets)
Onion (large) - 1 no(julienned and made into individual leaves)
Onion (medium) - 2 nos (finely chopped)
Capsicum - 1 no (diced to 1 inch pieces)
Ginger – 1” piece (finely chopped)
Garlic pods - 10 nos (finely chopped)
Green chillies - 2 nos (thinly chopped)
Green chilly sauce - 1 tsp
Red chilly sauce - 1 tsp
Tomato sauce - 2 tsp
Soya sauce - 1 tsp
Vinegar - 1 tsp
Ajinomoto - A pinch (optional)
Salt - As reqd
Oil - As reqd
For frying:-
All-purpose flour (Maida) - 1 cup
Corn flour - 1 cup
Water - As reqd
Salt - As reqd
Oil for frying
Preparation Method
For frying the gobi (cauliflower):-
Clean the florets and put them in hot water for about half an hour with salt so that worms, if any, would settle at the bottom of the vessel.
Mix together the maida, corn flour and salt in a bowl. Pour sufficient amount of water to get a bajji batter consistency.
Put the florets in this batter and mix well.
Heat oil in a pan.
Add the florets little by little and fry them all.
Drain them out and keep aside.
For making the manchurian:-
Heat 1 tsp of oil in a frying pan.
Add the chopped onions, chopped green chillies, julienned onions, diced capsicum and chopped ginger and garlic.
Saute for 2 mins so that the onions and capsicum are still crunchy.
:- The large onion pieces and the diced capsicum pieces will be very tasty in this dish.
· Add the red chilly sauce, green chilly sauce, tomato sauce, soya sauce, vinegar, ajinomoto and salt to taste.
· Saute for a minute.
:- If u do not have these sauces, then substitute red chilly sauce, green chilly sauce and tomato sauce with 3 tsp of tomato-chilly sauce.
:- Add very little ajinomoto just to get the Chinese flavor, since its not good for health.
Add the fried cauliflower to this and saute, until the masala and the florets get fried together nicely.
Remove from pan to a serving dish.
:- Serve hot.
Variation:- Can use the same recipe to make mushrooms/baby corn manchurian as well.
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