Onion Rings

Onion Rings

Crispy coated onion rings is a most popular snack dish of drive-in restaurants. These delicious onion rings are the excellent appetizer or side dish, which gets amazing taste and texture only when fresh, homemade buttermilk is used for making its batter.

Ingredients:::

Ingredient

• Onion - 1 big
• All-purpose flour (maida) - 1/2 cup
• Cornflour - 1 tbsp
• Buttermilk - 1 cup
• Soda-bi-carbonate - 1/2 tsp
• Black pepper powder - 1/2 tsp
• Red chilli powder - 1/2 tsp
• Salt - to taste
• Oil - to deep fry

Method::

1. Peel the onion and wash in tap water.
2. Pat dry with clean kitchen napkin and cut into thin round slices, just like we cut it for making sandwiches.
3. Take out the rings from each slice as many as you can.
4. Make sure, if the onion slices are thin then thin rings will come out and that is the best thing about it.
5. Take a bowl and mix remaining ingredients very well.
6. Make a lump free batter with continuous mixing.
7. Heat good amount of oil in a frying pan.
8. Dip 2-3 rings in the prepared batter, coat from all sides and drop into hot oil.
9. Fry the onion rings on medium high flame from both sides until turns little brown and crispy.
10. Drain the fried onion rings on oil absorbent paper.
11. Serve immediately with mango salsa dip, tomato sauce.

Chicken 65

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, Kerala India, as a snack, entree, or quick snack. The flavor of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary. It can be prepared using chicken on or off the bone. It is one of the best entrees that people choose before main course. Here is the recipe with which you can make Chicken 65 at home, Restaurant style

Ingredients:::

Ingredients

 For the marinade:

• Boneless Chicken     - 1/2 kg (15-20 small bite size pieces)
• Ginger Garlic Paste  -     1 tsp
• Coriander Powder  - 2 tsp
• Red Chili Powder  -   3 tsp
• Pepper Powder (optional) - 1/4 tsp
• Cumin Powder     -    1/4 tsp
• Turmeric powder -   1 pinch
• Corn Flour -   2 tsp
• Rice Flour   -  3/4 tsp
• Red Food Color    -    1/4 tsp
• Lemon Juice   -    1 tbsp
• Egg    -  1
• Salt  -   As needed 

Other ingredients:

• Oil -  2-3 tblsp
• Curry Leaves -    1/4 cup
• Green Chilies   -     2
• Raw onion slices, to season  -   1-2
• Lemon, just to season   -     1/2 wedge

 Method:::

1. Wash the chicken pieces and dry them.
2. Mix all the ingredients listed under 'For the marinade' and mix well.
3. Allow it to rest for 2 hours at least - the more resting time the softer the chicken 65 will be.
4. Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.
5. Deep fry them until crispy and till it turns golden brown.
6. Garnish with fried curry leaves and green chillies.
7. Serve with raw onion slices and lemon wedges as a starter. 

Tips:::

• The time for marinade is very important to get juicy soft chicken 65 else it would turn hard and rubbery. So make sure to marinade at least for 2 hours at least.
• Choose tender chicken thigh part and cut them into small bite sized pieces.

Mix Vegetable Uttapam

Mix Vegetable Uttapam

Uttapam is a dosa-like dish made by cooking ingredients in a batter. Unlike a dosa, which is crisp and crepe-like, uttapam is a thick pancake, with toppings cooked right into the batter. Uttapam is sometimes characterized as an Indian pizza. Uttapam is traditionally made with toppings such as tomatoes, onion, chillies, capsicum and cabbage mix; other common choices are coconut or mixed vegetables. It is often eaten with sambar or chutney.

Ingredients:::

Ingredients

For The Batter:

• 3 cups rice
• 1 cup urad dal
• Salt to taste
• 1 tsp oil
• Water 

For Filling:

• 1 big onion chopped
• 1 tomato chopped
• 1 green bell pepper chopped or sliced
• 1 big beetroot boiled and peeled
• 5-6 green chillies chopped
• Fresh coriander leaves chopped
• Salt to taste
• 1 cup oil or butter

Method

 Method:::

1. Soak the rice and dal individually for about 10-12 hours or overnight in the water.
2. In the morning grind them to make a smooth paste.
3. Add water if require while grinding. But make sure the batter should be medium thick in consistency.
4. Add salt and oil in the batter and mix well.
5. Heat the non-stick tawa on medium high flame and drizzle little bit of oil.
6. Spread a spoonful batter on the heating tawa and sprinkle oil on the edges.
7. Now you may start putting vegetables one by one also sprinkle little bit of salt.
8. Drizzle little oil on top of the veggies.
9. Here you may use butter as well. Leave to cook for 1-2 minutes or until you observe the golden edges.
10. Simmer the gas and turn the uttapam.
11. Again drizzle few drops of oil and leave for 1-2 more minutes.
12. Take out from the tawa and serve on the plate.
13. Serve on the spot with sambar and coconut chutney.
14. In the similar way make all the remaining uttapam’s from the batter. 

Tips:::

• You may add veggies of your choice.
• Kids usually like this uttapam with the tomato sauce.

Lemon Rice

Lemon Rice

Lemon Rice is popular South Indian Recipe specially made during festive occasions like Pongal but Nowadays people makes it day to day basis. This Lemon Rice Recipe is very simple and easy, and that for sure this lemon-flavored, vibrant coloured rice will definitely brighten up your day. Your kid will love this tangy rice.

Ingredients:::

Ingredients

• 1 cup rice
• 2 tbsps oil
• 1 3/4 cup water
• 1/2 tbsp salt

For Seasoning:::

• 2 tbsps oil
• 1/2 tbsp cumin seed
• 1/2 tbsp mustard seed
• 1/2 tbsp turmeric
• 2 red whole red chili
• 1 green chili sliced in four long way
• 12 to 15 fresh curry leaves
• 2 tbsps chana dal, pre-soaked in water for at least half an hour
• 1/4 cup unsalted roasted peanuts
• 1 tbsp salt adjust to taste
• 1/4 cup lemon juice

Method:::

1. Wash rice gently changing water several times until the water appears clear.
2. For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking.
3. Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
4. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
5. Heat the oil in a frying pan on medium heat; stir-fry the peanuts for about 2 minutes until peanuts changes the colour to light brown.
6. Take out the peanuts from oil and use the same oil for rest of the seasoning.
7. Add cumin seeds and mustard seeds after seeds crack add red chili, curry leaves, and green chilies, and stir for a few seconds.
8. Add the chana dal, stir-fry for about a minute.
9. Add turmeric and mix it well.
10. Add the pre-cooked rice, peanuts and sprinkle salt and lemon juice over the rice.
11. Mix gently, making sure do not break the rice and stir-fry for about 2 minutes.
12. Serve it.