South-indian-evening-snacks-How-to-make-Mirapakaya-Bajji

Mirapakaya Bajji( Mirchi Bajji)

How to make Mirapakaya Bajji

Ingredients :-

South-Indian-kitchen-non-veg-recipes-How-to-make-chicken-65

Chicken 65

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, as an entree, or quick snack. The flavor of the dish can be attributed to red chillies but the exact set of ingredients for the recipe can vary. It can be prepared using boneless or bone-in chicken and is usually served with onion and lemon garnish. This spicy, tasty south Indian dish has also paved its way for the origin of 'Chicken-65 Biriyani' in Chennai. While the name "Chicken 65" is universally used to refer to the dish, there are many different theories claiming its origins.

History of Chicken 65

Many sources claim Chicken 65 was a dish introduced in 1965 at the famous Buhari Hotel restaurant  in Chennai by its founder A.M.Buhari, a pioneer in the South Indian food industry. They also offer Chicken 78, Chicken 82 and Chicken 90, introduced in 1978, 1982 and 1990 respectively

How to prepare chicken 65

Ingredients:

Boneless chicken pieces - 1/4 kg

Corn flour - 2 tbsp

All purpose flour(Maida) - 1 tsp

Lemon juice - 1 tbsp

Garlic ginger paste - 1tsp

Red chili powder - 1 tsp

Salt to taste

Egg white - 1

Ajinomotto - pinch

Coriander powder - 1 tsp

Curd - 2 tbsp

Red food color - pinch

Green chillies - 4

Curry leaves - 8

Oil to deep fry

How to make Chicken 65 ?

Procedure:

Take curd in a bowl, beat and keep it aside.

Take boneless chicken pieces in another bowl.

Add red chili powder, salt, ajinomotto, lemon juice, garlic ginger paste, egg
white, corn flour and maida to chicken pieces and mix them all well with hand.

Keep them aside for 1 hour.

Heat oil in a wide sauce pan.

Drop each chicken piece in heated oil and fry them till they turn light brown.

Fry all pieces and keep them in a bowl.

Heat one tbsp of oil in a pan.

Add curry leaves, slitted chillies, curd, coriander powder and red food color.

Mix them all well.

Add fried chicken pieces to it.

Stir and fry them till curd gets evaporated.

Chicken 65 is ready to serve.

Indian-recipes-Easy-Breakfast-Egg-And-Chicken-Sandwich

Egg And Chicken Sandwich

Ingredients For Egg And Chicken Sandwich: 

1. Left Over Chicken (1 bowl of shreds) 

2. Eggs 2 

3. Onions 2 (sliced into rounds) 

4. Tomatoes 2 (sliced into rounds) 

5. Green bell pepper or capsicum 1 (chopped into big pieces) 

6. Garlic 3-4 cloves (minced) 

7. Parsley or Coriander leaves 1 tablespoon (chopped) 

8. Mint leaves 3-4 

9. Ground pepper 1 teaspoon 

10. Brown bread 8 slices 

11. Bread spread as per taste 

12. Salt as per taste 

13. Butter 1 teaspoon 

Procedure For Eggs And Chicken Sandwich:

To make chicken and eggs sandwich your need two basic ingredients; eggs and chicken. 

The chicken can be taken from any leftover dish like roast or curry. 

You can also boil chicken separately and shred it from the bones with your fingers Melt the butter in a shallow pan and scramble the beaten eggs in it. 

You may add a little salt if necessary. 

Add the shredded chicken and bell pepper to the pan full of scrambled eggs and sprinkle pepper over it. 

Cook for just about 2-3 minutes on low flame. 

Add the other spices like coriander leaves and mint and cover for the aroma to bleed. After 2 to 3 minutes take it off the flame and let it cool.

 Apply a thin layer of bread spread of your choice (cheese, butter, mayonnaise) on the bread and top it with the chopped vegetables. 

The layer of chicken and eggs should come in the centre when you put the two slices together. 

You can either have this egg and chicken sandwich plain or toast it in a sandwich grill.

EASY-Evening-snacks: Bread-paneer-rolls

Bread Paneer Rolls | Indian Paneer Recipe | Step by Step

Bread Paneer Rolls are probably the easiest and quickest snack you can make with some bread slices and paneer filling. I make this often with different variations of paneer filling recipe to make a nice snack for tea time. The bunch of you who wrote to me asking 'post recipes that we can cook with kids' or kid-friendly recipes, etc etc, I am looking right at you. I don't have kids so I have never really tried this with them but I have a very good feeling about this, trust me you.




Funky paneer recipes totally float my boat, especially if they are easy to prepare. I saw this recipe in a Nita Mehta book in the library. I didn't borrow the book and didn't have anything to quickly note down ingredients and details AND I made this a whole 2 months later. So this is pretty much my own recipe, coming to think of it. What that also means is, you can make it your own by simply adapting, adding, subtracting and testing out your own variations to the paneer mix used in this recipe.




If you are looking for more easy snacks, check out my Snacks list and some other popular paneer recipes in the site

How to make Bread Paneer Rolls Recipe

Makes 4 rolls


Ingredients:
1 cup crumbled paneer
1 small onion, chopped fine (I should have added this!)
1/2 tsp red chilli powder
1/4 tsp powdered cumin / jeera
1/2 tsp garam masala
1/2 tsp ginger garlic paste
A small bunch of coriander, chopped fine
1 tsp or a bit more tomato sauce / ketchup
4 slices of bread
Butter to toast
Salt to taste


How to Make Paneer Bread Rolls:

1. Place the crumbled panner in a nice bowl. Mine is from Ikea, thanks for asking
2. Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this.
3. Mix lightly with your finger tips. 
4. Then add the tomato sauce or ketchup and the ginger garlic paste.
5. Blend again with finger tips. Set aside while you prep the bread.
6. Remove the crusts from your bread. Use the regular white commercial variety. 
7. Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily. 
8. Place about 1 tsp or so of filling on one end of the rolled out bread slice. 
9. Gently roll in from one end, making sure that the filling stays well within the first turn of the roll. 
10. Go ahead and roll it all up. 
11. Repeat with the remaining bread slices. 
12. This step may be unnecessary but I remember the book mentioning it so I did it. Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel. I used my cheese cloth, folded over twice for enough thickness. 
13. Set aside for about 15 mins. I think this makes the bread moist or something, no idea why we would do this otherwise. If you omit this step, let me know how that turns out, won't cha?
14. Now, butter up the rolls well on all sides. 

Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce. Don't they look lovely?


If you have store bought paneer in the fridge, then this can be put together in minutes. Imagine a fun evening cooking this with your kids or even better, wow-ing your guests with an appetizer that hardly took more than 30 mins to make. Its easy to do a bulk batch of this too. You can also cut up the rolls into smaller discs, stick a toothpick in, and serve it as a fancier appetizer.

Evening-Snacks-PANEER-AND-SPINACH-BITES

PANEER AND SPINACH BITES

Ingredients
Paneer (cottage cheese) grated       250 grams
Spinach blanched and drained         1 bunch
Oil                                                  2 tablespoon
Ginger finely chopped                      2 tablespoon
Green chillies finely chopped            3-4
Garlic cloves finely chopped            10-12
Gram flour (besan)                           4 tablespoon
Turmeric powder                             ½ teaspoon
Coriander powder                           1 tablespoon
Cumin powder                                 1 teaspoon
Dried mango powder                       1 teaspoon
Salt                                                  to taste
Potato boiled,peeled and mashed     1 small

Red chilli flakes                               1 teaspoon
Oil                                                  for drizzl
chaat masala                                    for sprink

Evening Snacks

How to prepare evening snacks Paneer and spinach bites

Step 1Heat 2 tbsps oil in a non-stick pan, add ginger and garlic and sauté till lightly browned. Add green chilliesand sauté further for a minute. Add gram flour and sauté on low heat till brown.
Step 2Finely chop spinach and add and mix. Add turmeric powder, coriander powder, cumin powder, dried mango powder andsalt and mix well and cook till spinach is done.
Step 3Transfer into a large bowl. Add cottage cheeseand mix. Add potato andchilli flakes and mix.
Step 4Heat a non-stick tawa and drizzle some oil on it.
Step 5Divide the mixture into equal portions, shape them into small tikkis. Shallow-fry the tikkison the hot tawa, turning sides, till brown and crisp on both sides. Drain on absorbent paper.
Step 6Arrange them on a serving plate, sprinkle chaat masalaand serve immediately.

INDIAN-RECIPES-PALAK-PANEER-FRY

PALAK PANEER FRY

Ingredients for Palak paneer

1. Spinach leaves 1 bunch

2. Paneer 1/2 lb

3. Green chillies 3 nos

4. Onion 1 no

5. Tomato 2 nos

6. Ginger paste 1/2 tea spoon

7. Garlic paste 1/2 tea spoon

7. Chilli powder 1/2 tea spoon

8. Turmeric powder 1/2 tea spoon

9. Oil 1 table spoon

10. Salt as needed

Preparation of Palak paneer fry

Wash spinach and chop as small pieces.
Cut tomato into small pieces.
Cut onion into small pieces.
Cut green chillies as longs slices.
Cut paneer into medium size pieces. Fry paneer in a 1/2 tea spoon of oil, till it comes as light brownish color and keep aside.

Method

Heat 1 tbsp oil in a pan and fry onion and chillies until onion comes to brown color.
Add ginger and garlic paste and fry for about 30 secs. Add tomato pieces, cook until tomato pieces are cooked completely.
Add spinach and cook in a medium flame for about 3 minutes.
Add chilli powder, turmeric powder and salt and mix well.
In a low flame with closed lid cook for about 5 minutes.
Add paneer pieces and cook in a low flame for another 3 minutes and put off the stove.
Palak Paneer Fry is ready.