Monthly Archives: May 2014

Summer pudding

Preparation Time : 45 minutes + over night to set

Cooking Time : 5 minutes

Serving : 10 members

Description

Summer pudding . A dessert which is a treat to the eyes as well as your tummy. Recipe adapted from the book classic essential puddings which i bought 15 years back at a book exhibition held at my place. A small book with just 30 english dessert recipes but worth the buy as all the 30 pudding recipes are awesome. I have not yet tried all the recipes.I made this pudding when my cousins had come here. They just loved it. In fact my cousin brother muhazareen (babu)was like you should start a pudding boutique soon. The original recipe demanded a variety of berries , as its not available at my place, I have substituted with easily available fruits always . As summer is on its way soon, get ready for the heat folks.

Ingredients

Ingredients	Quantity
black currents	150 gm
red currents	150 gm
raspberries	150 gm
blackberries	150 gm
strawberries	200 gm (Hulled and quartered or halved)
caster sugar	1/2 cup ( 125 g ) or to taste
good quality sliced white bread	6 to 8 slices (crusts removed )

Method

Put all the berries except the strawberries in a large pan with 1/2 cup water and heat gently for 5 minutes or until berries begin to collapse . Add the strawberries and remove from heat . Add sugar to taste and cool .
Line a pudding basin or mould with bread . Cut a large circle out of one slice for the bottom and cut the rest of the bread into wide fingers . Drain a little of the juice off the fruit mixture .
Dip one side of each piece of bread in the juice before fitting in the juice side down , into the basin , leaving no gaps . Do not squeeze or flatten the bread or it will not absorb the juices .
Fill the Center of the basin with the fruits and add a little juice . Cover the top with the remaining dipped bread , juice side down , trimmed to fit . Cover with plastic wrap .
Place a small plate which fits inside the dish onto the plastic wrap ,then weight it down heavy cans or a glass bowl . Place on an oven tray to catch any juices which may over flow the basin .
Refrigerate over night . Carefully turn out the pudding and serve with any leftover fruit mixture and cream .

Original recipe adapted from classic essential puddings

Ingredients

Ingredients	Quantity
Apples	150 grams peeled and chopped
Bananas	150 grams chopped
Guava	150 grams chopped
Orange	1 segments alone
Pomegranate juice	1 fruit
Red food color	few drops , ( optional )
Sugar	3/4 cup
Bread slices	10 to 15 crusts removed
Butter	to grease
Strawberry crush	1 cup ( I used mapro toppings brand you can use Hershey's brand also )

Method

Put all the chopped fruits together along with the pomegranate juice and boil for 5 minutes .
Add sugar to taste ( be careful with sugar as the strawberries crush has a lot of sugar already . add the food colour . Cool completely .
Line or grease a pudding basin or a pudding mould . cut a large circle out of one bread slice for the bottom and wide fingers with the rest of bread slices .
Mix strawberry crush with red food colour ( optional , but gives a bright red colour to the pudding ) . Dip one side of each piece of bread in the strawberry crush before fitting it into the pudding mould , crush dipped side down on the bottom and sides with wide fingers over lapping each other leaving no gap .
Do not squeeze or flatten the bread as it will not absorb the juices . Fill the Center with the boiled fruit mixture with its juices . Cover the top with remaining dipped bread , juice side down .
Trim the edges to fit in . Cover with plastic wrap . Place a small plate which fits inside the dish onto the plastic wrap , then weight in down with heavy cans or a glass bowl .
Place over a tray or plate below to catch any juices which may over flow . Refrigerate over night .
Carefully turn out the pudding and serve with another brush up of strawberry crush .

Palak raitha

Preparation Time : 30 minutes

Cooking Time : 5- 8 minutes

Serving : 6 members

Description

Palak raitha. Normal raitha with a twist which tasted yum and is very healthy to. Last week had to send a vegetarian meal over to my friends place. Vegetarian ???? Didn’t know what to do. Broke my head over the menu for a long time and finally came up with some things and this raitha also was one among the dishes. My friend priyas mother in law loved this raitha that she called up to get the recipe from me. This raitha is an awesome combination with rotis and pulao’s. The word raitha always brings back memories of my class mate Rathi Unnikrishnan as she was the one who used this word first with me.Back then not knowing what a raitha was thought it was some exotic North Indian Dish.She did clear my doubt by taking me to our school library and showed me a book which had a picture of raitha (i think it was cucumber raitha)I was like hay , we always make this at home with onions for biriyani but we call it thayir chutney.

Ingredients	Quantity
Spinach	2 cups blanched
Curd	2 1/2 cups
Green chillies	1 crushed
Salt	to taste
Onion	1 big finely chopped
Coconut grated	2 tablespoons
Sugar	1/2 teaspoon

Method

Mix curd with crushed green chillies , salt and sugar .
Add all the other ingredients and mix well . Taste and adjust .
Keep in the refrigerator and serve chill with rotis , pulaos or biriyanis as an accomplishment .

Dulce de leche cream cheese brownies

Preparation Time : 1 hour 30 minutes

Cooking Time : 30 – 35 minutes

Serving : 6 to 8 members

Description

This was what I posted in the foodie group home bakers guild for the master chef Mondays post in face book .

Hello talented bakers . This is Hazeena Seyad , a next door , day to day home maker (BAKER – A CLUELESS BAKER ) from Nellai ( Tamilnadu ) who is passionate about cooking and food . But baking and me are far apart from each other as Baking is too precise for me . I cook with a pinch of this and that . Being a ravuthar Muslim ( Tamil speaking Muslim ) where we don’t have a single authentic dish that demands us to bake . Guess that’s where the baking got far apart from me. As a kid at home with a working mom , who seldom cooked for us during holidays and the only things she baked were chilli cheese toast and cauliflower bake in a tiny imported oven that is in working condition till date . Having done my schooling in a boarding school where our daily breads , puffs , tea cakes , cookies to our birthday cakes were baked every day fresh in the school bakery . I grew up with the aroma of baking through out my childhood days . Still all this was not enough to motivate me to try my hands in baking . I started to bake as a newly wedded bride , with all my attempts failing royally , followed with great embarrassment . Baking became a lost story in my mind and system until few years back when I saw Rachel Allen bake a quiche de Lorraine on the telly . Got the recipe from my friend Pallavi who just gave me approximate measurements which worked pitch perfect . Took me nearly 2 years after that to try my hands on cakes and cookies and I realised that Baking makes me focus on weighing the sugar , on sieving the flour That I found calming and rewarding because in fairness , it is sort of magic . You start of with all this desperate stuff such as butter and eggs and what you end up with is totally different and delicious :-)) .

I strongly believe that the little baking i do now a days is because of my best buddy gazeena sulu kunahmed as when we were kids together in boarding school , god infused the baking spark into her , a tiny bit just splashed and got into me as I was near here :-)) . The minute I got to see my name in this season of master chef monday posts , I got dead nervous as I am paired with the most sophisticated bunch of bakers . I just wished dec 16 th would be skipped in the calendar . Broke my head over what to post and finally stuck to this simple dulce de lycée , cream cheese brownies .

Oh, the joy of brownies , The black ones with the oozing fudge, The brown ones with powdered sugar, The white ones with chocolate chips but this one is the ultimate with the goodness of dulce de lycée , cream cheese and brownie . All in one bite Brownie .

Hope this post gets viral as all the other previous master chef Monday posts . Happy baking to all and here’s the recipe .

Brownie ingredients

Ingredients	Quantity
Unsweetened chocolate	4-5 ounces , coarsely chopped
Butter	8 Tablespoons (1/2 cup) - chopped into pieces
vanilla extract	1 teaspoon
1 1/4 cups of sugar	1 1/4 cups
slightly beaten eggs	2
All purpose flour	1/2 cup
kosher salt	1/2 teaspoon

Dulce de leche/Cream Cheese ingredients

Ingredients	Quantity
sweetened condensed milk	1 (14oz) can
cream cheese at room temp	8 ounces
sugar	1/4 cup
vanilla extract	1 teaspoon
kosher salt	1/4 teaspoon
egg at room temperature	1

Method for Dulche de Leche

Find a heat proof bowl that fits snugly into a heavy pot. Fill the pot about an inch high with water.
*Make sure the bowl doesn’t touch the water* Bring the water to a simmer. Empty the can of sweet milk into the bowl and place it over the simmering water.
Cover with foil and cook for about 2-3 hours depending on how dark you want the dulce de leche to be.
Stir the milk about every 20 minutes or so. Once you have the desired colour, remove the bowl from the heat. Stir until the mixture is smooth and set it aside to cool.
You can use the simmering pot of water again for the brownies. Add more water if necessary.

Just pressure cook the condensed milk tin with water just above the condensed milk tin for one whistle and then on a very low flame for another 40 minutes .
Remove from heat , wait for the cooker to cool down completely and then remove the condensed milk tin . Cool completely and use . ( this is what I do one day in advance or I have 2 tins of dulce de leche stored in my refrigerator all ready always , makes things more easy )

Method for Brownies

Preheat the oven to 325F. Line an 8×8 inch square baking pan with foil and lightly spray or butter.
Set aside.double boil the chopped chocolate and butter into a heat proof bowl. Stir just until everything is melted as smooth. Remove from heat.
Using a large spatula or wooden spoon, stir in the vanilla extract and sugar. One at a time, add the eggs, beating well (using spoon) after each addition.
Stir in the flour and salt. Mix vigorously until it becomes shiny and starts to pull away from the sides of the bowl. Set the batter aside.

Method for Cream Cheese

In a medium bowl, beat the cream cheese until it becomes creamy (about 30 seconds.) Add the sugar, vanilla, and salt. Beat to combine.
Add the egg and beat for about 20 more seconds. Slowly add the dulce de leche. If it’s still warm, add a small amount to the cream cheese, wait a few seconds and beat it in.
Gradually add the remaining dulce de leche and beat until completely combined with the cream cheese. Scoop out 1/2 cup of the brownie batter and set it aside.
Pour the remaining batter into the prepared pan and spread it around into an even layer. Pour the dulce de leche/cream cheese mixture over the brownie layer.
Drop in the remaining brownie batter using a spoon or spatula. With a butter knife, carefully swirl the brownie batter into the dulce de leche.
It’s alright if the batter is too thick in some spots. Try not the mix the ingredients too much, just enough to make things interesting. Bake for 35-45 minutes.
Or until the center is just slightly film. Don’t worry if it jiggles around, it will harden as it cools off. Remove from the oven and cool completely before cutting.
Store in an air right containers at room temperature and can be had for four days .

Fish biriyani

Preparation Time : 40 minutes

Cooking Time : 40 minutes

Serving : 6 members

Description

At home , any thing made with fish has to be high in spice .thats how it’s liked by all as well . So trying a new recipe with fish is always a high risk factor . This fish biriyani was sent over home by my elder mother – in – law mrs mahmudha Rabbani . My hubby did start tasting the biriyani very hesitantly but liked it a lot , surprising me . The fish biriyani did taste quite different from the standard biriyani’s but just as comforting . Some traditional dishes never ever go out of style . I did get the recipe from her and gave a try the following week end . The results were an aromatic , beautifully spiced fish biriyani with the caramelised onions to add a delightful sweet contrasting punch and the ghee plus olive oil lending a lustrous sheen , Thats ideal for family feasts with the emphasis on sharing . I did share this recipe in the monthly Tamil magazine pothigai Saaral . Periyamma ( mrs . Mahmudha Rabbani ) was like you get recipes from us and publish it in your name . Very smart you are . Well the entire world revolves in sharing and getting ideas from easy every day cooking that provides the maximum value for important preoccupation for busy urban families around us isn’t it ??

Ingredients for main

Ingredients	Quantity
Sheer fish	1/4 kg ( boneless )
Basmati rice	3 1/2 cups
Water	6 cups
Cinnamon	1/2 inch stick
Cloves	4
Cardamom	3
Onions	150 grams + 6 sliced
Olive oil	3 tablespoons
Tomato	100 grams
Ginger garlic paste	2 teaspoon
Mint leaves	1/4 bunch
Coriander leaves	1/4 bunch chopped
Chilli powder	1 tablespoon
Turmeric powder	1/4 teaspoon
Curd	1 cup
Salt	to taste
Ghee + olive oil	3/4 cup
Green chillies	6 slit
Saffron	a pinch soaked in 1/4 cup warm milk

Ingredients for marinating fish

Ingredients	Quantity
Chilli powder	1 tablespoon
Turmeric powder	1/4 teaspoon
Salt	to taste
Lime juice	of one lime
Olive oil	1 teaspoon
Oil	to shallow fry

Method

Marinate cleaned fish with the marination ingredients except for oil to shallow fry for half an hour . Heat oil to shallow fry and fry the fish . Drain and set aside .
Fry six sliced onions in 3 tablespoons of olive oil to a light golden brown colour and set aside . Wash the basmati rice and soak it in water .
Heat ghee and olive oil in a large vessel or in a pressure cooker , add cinnamon , cloves and cardamom. Once they crackle top with 150 grams of sliced onions .
Sauté for ten minutes until golden brown . Add ginger garlic paste and fry to crisp . Add tomato , green chillies , mint leaves , coriander leaves one after the other and sauté until the tomatoes lets out its juices .
Add curd , chilli powder , turmeric powder and salt . Sauté until oil floats on top . Pour water , mix well . Bring to boil . Add lime juice . Taste and adjust .
The gravy must have more than the required amount of salt , sourness and hotness as when rice cooked in this gravy will taste right only then . Drain and add soaked rice .
Top the saffron with the milk . Mix and cook the rice . If using a pressure cooker , one whistle .
Remove from flame , set aside for ten minutes and open the lid .

How to proceed

First lay 1/4 of the fried fish pieces , top with 3 teaspoons of sautéed onion slices and cover with 2 cups of cooked biriyani rice .
Keep layering until all the fish , sautéed onions and biriyani rice are over . Keep over a stove top in very low flame and leave it for 5 minutes letting all the flavours infuse together .
Fish biriyani is ready . Serve hot with onion raitha .

Mutton biriyani

Preparation Time : 45 minutes

Cooking Time : 45 minutes

Serving : 4 to 6 members

Description

Mutton Biriyani . The most requested recipe in demand of SautefryNBake. I have been wanting to post this recipe for a long time but thinking about the lenghthy procedure required in making a good biriyani with loads of patience which counts in writing a lengthy recipe as well. The lazy bug in me just didn’t let me do it all these days. Well today being a Sunday thought i should work on the mighty biriyani and post finally.It’s taken me this long to prepare from early morning till now to work on the recipe write up.Every district and house hold has its own recipe for a biriyani and the accomplishments through out India.Well here in Tamilnadu also it’s the same. At moms place they use jeera sala (jeeraga samba) rice with lesser meat proportion and mix oil and ghee together with the whole spices ground which gives it dark brown color and accomplished with an onion raitha (thayir chutney) dalcha (sambar with mutton fat and bones) , chicken 65 or a chicken gravy ,boiled egg , a white pumpkin sweet (pusanikka meta)and a payasam as a dessert . At my in-laws place biriyani is supposed to be made only with basmati rice (any other rice used is considered cheap and a sin)with lot of meat and ghee alone Accomplished with onion raitha,dalcha,chicken 65 , tomato or beetroot jam,boiled egg and a phimi as a dessert. Well the results of course the more calorie counted in -laws biriyani tastes better (no offense Palghat people).I learnt to make biriyani from my mother – in – law who is an expert but the problem is she doesn’t know how to cook anything in small quantities . So the flaw (of cooking in huge quantities)continues with me to as i was living together with them in a joint family for 18 years.Well now i am just their neighbour that’s the only difference. Happy cooking to all with loads and loads of patience and a lot of love put in.

Ingredients for Biriyani

Ingredients	Quantity
Cleaned Mutton	700 grams , ( cut into big pieces )
Basmati rice	2 1/4 cup ( I use India gate classic brand )
Onion	3 big sliced
Tomato	3 small chopped
Green chillies	8 to 10 slit
Coriander leaves	3 tablespoons chopped
Mint leaves	3 tablespoons whole
Cardamom	2
Cloves	2
Cinnamon	2 one inch pieces
Ginger and garlic paste	1 tablespoon each
Ghee	3/4 cup
Curd	3/4 cup
Salt	to taste
Turmeric powder	1/4 teaspoon
Chilli powder	1/2 teaspoon
Cashew nuts	10
Coconut	2 tablespoons
Rose water	1 tablespoon
Saffron	2 pinches soaked in 1 tablespoon of hot milk
Lime	1/2 juice

Ingredients for spice stock

Ingredients	Quantity
Water	4 cups
Cinnamon	4
Cloves	4
Cardamom	4
Bay leaf	2

Preparation to be done before you start

Wet the whole spices in 1/4 cup of water , so that they don’t burn when put into hot ghee .
Dilute ginger and garlic paste with 1/4 cup of water and add to the biriyani as recipe demands so that the colour of the biriyani stays mild with out a burnt dark colour .
Marinate cleaned meat with curd , turmeric powder , chilli powder and salt .
Grind coconut and cashew nuts together to a smooth paste and dilute it to a semi thick flowing consistency so when you add it to the mutton gravy it mixes well with our lumps .
Boil together all the ingredients mentioned for the spice stock for 10 minutes , covered . Allowing all the flavours to infuse into the water . Drain and measure 2 1/2 cups of stock and add to the meat as recipe demands . * keep the stock covered until required for the recipe * .
Wash and soak basmati rice in water .

Important tips

Keep stirring the ingredients every one minute once making sure you don’t burn anything at the bottom until you add spice stock .
The same applies after you add cashew nut , coconut paste .
Once the soaked rice is added toss gently once . Results you get whole grains of cooked flaky rice not broken .

Method

Heat ghee in a pressure cooker . Add whole spices ( cinnamon , cardamom and cloves ) which are wet .
Once they crackle add onions and fry to golden brown in colour for about 5 minutes . Add half of mint leaves and fry for 1/2 a minute .
Top with diluted ginger and garlic paste . Fry till oil floats on top , stirring occasionally every 30 seconds once . Add tomatoes and green chillies .
Sauté till the tomatoes break down and let’s its juices out . Top with marinated meat , coriander leaves and mint leaves . Toss well , sauté for 5 to 8 minutes till the meat changes its colour and all the flavours infuse together and ghee floats on top .
Stir ever one minute once making sure the bottom dose not get burnt . Pour the spice stock ( 2 1/ 2 cups ) and mix well .
Pressure cook for 3 whistles or until meat is cooked through . Add the diluted cashew nut coconut paste , rose water and lime juice . Mix well and bring to boil . Taste and adjust .
The salt , sourness and hotness should be more than required , only then when cooked with rice will the biriyani taste perfect .
Drain and add the soaked basmati rice . Pour the soaked saffron milk mixture over the rice and toss well once gently .
Pressure cook for one whistle . Simmer for 5 minutes . Switch of flame and wait for the whistle to settle down . Open the pressure cooker , toss gently .
Serve immediately piping hot with onion raitha and other accomplishments .

Potato cheese palak roti

Preparation Time : 25 minutes

Cooking Time : 10 minutes

Serving : 4 members

Description

Potato cheese palak roti. A very tasty roti which can be had as it is without any thing to accompany it. The green colour with white spots here and there is liked by children a lot.A good trick to make kids eat their spinach. This roti is apt for the lunch box to school or office as it stays soft for a long time and tastes good at room temperature too. I remember when i was in boarding school as a kid , our entire table (10 girls with us) used to take the vegetables served to us on our plate as a heaped spoon full. Put it into our mouth in one shot and drink water and swallow the vegetables . I guess most of us should have gone through such experiences as kids for sure.(If not for vegetables,something else at least) there are so many ways to cheat our children to eat their veggies in a good happy healthy way. It’s just that we have to take that extra bit of effort to do so.

Ingredients

Ingredients	Quantity
Potatoes	1 cup boiled , peeled and mashed
Spinach - boiled and ground to a paste	1 cup
Wheat flour	3 cups + for dusting
Cheese	grated 1/4 cup
Salt	to taste
Curd	3 tablespoon
Turmeric powder	1/4 teaspoon
Cumin powder	1/4 teaspoon
Green chillies	1 chopped
Coriander leaves	1/2 teaspoon chopped ,
Oil	1 tablespoon + for greasing and cooking

Method

Mix wheat flour , palak paste , salt to taste , turmeric powder , cumin powder , curd and 1 tablespoon oil together . Knead well to get a smooth dough .
Divide into 10 -12 equal balls . Roll out each portion of the dough into a circle , dusting with wheat flour over .
Season mashed potatoes with salt , green chillies and coriander leaves . Place some grated cheese over the circle roti , top with a heaped tablespoon of potato mixture and top with more grated cheese .
Bring the edges of the circle roti together and pinch of the excess dough . Roll into a ball . Do the same with all of dough and potato mixture and cheese .
Dust a flat surface with wheat flour . Flatten the stuffed balls with your palms gently and roll into a circle gently making sure the stuffing does not come out .
Heat a non – stick griddle ( tava ) and cook the roti on both sides , using a little oil , till golden brown spots appear . Repeat with the remaining stuffed dough .
Serve hot with curd , pickle or any vegetarian gravy of your choice . I like it best with curd or any raitha .

Noodle wrapped prawn fry

Preparation Time : 25 minutes + 1 hour for marination

Cooking Time : 3 minutes

Serving : 4 members

Description

Noodle wrapped prawn fry. There is a restaurant here at my place called capsi,where they serve awesome tasting food. I had a dish called crispy fried chicken which they had wrapped chicken stripes with noodles and deep fried it, then sauteed in a combination of some sauces and garnished with spring onions. It was so very yummy.Wanted to try it at home. Then thought why not try it with prawns. To my surprise came across a recipe with noodles wrapped in prawn. Wolla , took note but made few changes and worked spot on. It’s become a regular dish at home now.

Ingredients for marination

Ingredients	Quantity
Cleaned prawns with tail	15 pieces
Chilli flakes	1 teaspoon
Pepper	1/4 teaspoon
Soya sauce	1/4 teaspoon
Salt	to taste
Ajinomoto	a pinch ( optional )
Lime	a squeeze

Other Ingredients

Ingredients	Quantity
Egg noodles	300 grams , boiled in salted water and drained
Cornflour	1 tablespoon
Maida	1 tablespoon
Salt	to taste
Oil	300 ml
Sauces	of your choice to serve as dips

Method

Marinate prawns with all the marinate ingredients together for one hour .
Mix cornflour , maida and salt to taste and spread the mixture on a flat tray . Dredge the marinated prawn pieces over the cornflour mixture making sure they are coated well all around .
Then wrap the egg noodles all over the prawns . Hold the wrapped prawns in between your palms and fingers and press gently making sure the noodles stick on to the prawns .
You can follow the recipe till this stage and keep the prawns in the fridge and fry them when required .
Heat oil in a wok and deep fry the prawns in hot oil for 1 minute and on medium heat for 2 minutes , again on high heat for 30 seconds until golden brown .
Drain and serve hot immediately with sauces of your choice .

Lemon Honey glazed salad

Preparation Time : 20 minutes

Cooking Time : nil

Serving : 4 to 6 members

Description

Lemon honey glazed salad. A very simple salad which is very healthy lightly flavored and very tasty. Salads are always a great healthy eating options but to make them tasty as well is a challenge . These sort of recipes everyone can make even beginners to children. This salad is sure a treat for health fanatics. I ,myself have started working on salads very recently . I have succeeded to a certain level that 30 percent of my experiments in salad end up tasting good. This salad is so colorful and appealing to the eyes. I was so very excited about the results when i tasted it finally.

Ingredients for Glazed Salad

Ingredients	Quantity
Onion	1 chopped
Tomato	1 chopped
Capsicum	1/2 chopped
Red pepper ( capsicum )	1/2 chopped
Yellow pepper ( capsicum )	1/2 chopped
Baby corn	2 sliced thinly
Pomegranate kernels	1/4 cup
Carrot	1 medium size cut into small bite size cubes
Coriander leaves	1 tablespoon chopped

Ingredients for dressing

Ingredients	Quantity
Olive oil	1 tablespoon
Honey	2 tablespoon
Lime juice	1 1/2 tablespoon
Salt	to taste
Pepper	to taste

Method

Mix the dressing ingredients together well . Mix all the salad ingredients together .
Mix the dressing into the salad ingredients . toss well , making sure the dressing has coated the salad ingredients all over .
Keep in the refrigerator and serve cold .

Chicken 65

Preparation Time : 30 minutes + 4 hours for marination

Cooking Time : 10 minutes for each batch deep fried

Serving : 4 to 6 members

Description

Chicken 65. A regular dish at home. Any special occasion or have guests coming home chicken 65 is a must in the table. chicken 65 is the best combination for Biriyani , ghee rice , plain rice with sambar , rasam , curd and even with parota , idiappam , appam .Actually it’s good with antyhing and every thing. Though have eaten chicken 65 from my childhood days never knew how to prepare this dish . When i was newly married was invited to my aunt shajithas (my mom’s 3rd sister)place in Salem for a grand feast . As we had 2 more newly married couples (my hubby’s cousin)along with us, was helping my aunt in the kitchen. Took note of her deep frying the chicken 65 and the chicken was raw marinated in masala. I told her the chicken is not cooked and how will it get cooked by just deep frying . She told me it will get cooked and this is the speciality of chicken 65 as it gets cooked in hot oil. I was really surprised to know this fact then.

Ingredients for Main dish

Ingredients	Quantity
Cleaned chicken	1/2 kg ( cut into bite size pieces )
Ginger garlic paste	1 teaspoon each
Chilli powder	1 tablespoon
Turmeric powder	1/4 teaspoon
Curd	1/4 cup
Cinnamon	1 inch piece
Cloves	2
Cardamom	1
Pepper powder	1/4 teaspoon
Cumin powder	1/4 teaspoon
Lime juice	1/2 lime
Vinegar	1 teaspoon
Salt	to taste
Orange Red food colour	a pinch
Cornflour	1 tablespoon
Maida	1 tablespoon
Egg	1
Oil	to deep fry

Ingredients to Garnish

Ingredients	Quantity
Capsicum	1 cubed
Onion	1 cubed
Curry leaves	few
Green chillies	2 cut into long stripes

Method

Grind all the ingredients together except for the chicken to a smooth paste . Marinate chicken in the masala paste for 3 or more hours .
Heat oil to deep fry in a heavy bottomed pan . Fry chicken pieces in batches 6 to 8 pieces at a time for 8 to 10 minutes .
First 2 minutes on high heat and then on medium heat for 5 minutes and another 2 minutes on high again . This way you get a crisp out side and a soft , moist cooked flesh inside .
Once all the chicken pieces are fried and drained . Deep fry the garnish items for 30 seconds in hot oil . Drain .
Garnish over the chicken 65 and serve hot with lemon wedges .

Spaghetti pricked sausages in Alfredo sauce

Preparation Time : 20 minutes

Cooking Time : 20 minutes

Serving : 4 members

Description

A genius idea to serve spaghetti that I got to see in a picture in the world wide net . Gave it a try but with my twist of serving it with Alfredo sauce . It taste Devine and now a staple at home. .

Ingredients

Ingredients	Quantity
Spaghetti	1/2 packet
Sausages	6 cut into 2
Olive oil	2 tablespoons
Garlic	1 crushed
Onion	1 chopped
Flour	1 tablespoon
Milk	2 cups
Salt and pepper	to taste
Cheese slice	2
Dried basil , oregano , chilli flakes	to taste
Grated cheese	to garnish

Method

Prick spegati into sausage bits . Boil in salted water and drain and set aside .
Heat 1 teaspoon olive oil, add 1 crushed garlic and 1 chopped onion . Saute to golden brown , add 1 tablespoon maida fry for a minute with out burning .
Add 2 cups milk , season with salt and pepper . Keep stirring .add 2 cheese slices and melt them .
Garnish with dried basil , oregano and chilli flakes . Add the boiled spaghetti .
Serve hot with grated cheese.