NON – VEGETARIAN | Saute Fry N Bake

Prawn Vadai

Preparation Time : 40 minutes

Cooking Time : 3-4 minutes for each batch shallow fried

Serving : 4 members

Description

Any thing done with prawns makes me salivate for so many reasons as its one among my favourite source of shell fish. The first time I had a prawn vada was at my sister- in- laws place which was made by hubby dears aunt. I vaguely remember the Ingredients she used but my biggest doubt was if she added raw prawns or cooked ones. So this experiment with prawns was always saved for later. A few months back, I did come across a recipe in a foodie group of prawn vadas. Took note and gave a try with a twist of my own. I was not sure if it would taste good as the recipe demanded for raw prawns to be ground, I felt it would result in a fishy fried affair. But to my surprise these vadas were far more better in all means compared to the first ones I had at my sister- in – laws place.A very simple , no fuss recipe with few ingredients but resulting with mind blowing taste and loads of flavours. I made this again to treat hubby dears niece zanofer for lunch and she went bonkers over the vadas. She could not believe that the vadas were made with prawns. Here at hubby dear’s place guest is God and this is taken very seriously. We are supposed to go out of the way to treat guests with a rich variety of a grand spread on the table. It is considered an insult if a guest has any left over food on the plate after a meal. Till date I have not had a problem as such, thank god…. touch wood.

Ingredients to be ground

Ingredients	Quantity
Cleaned prawns	1 cup
Small onions	5
Ginger	1/4 inch piece
Garlic clove	2
Grated coconut	1 cup
Curry leaves	4
Green chillies	2
Turmeric powder	1/4 teaspoon

Other ingredients

ingredients	Quantity
Prawns	1/4 cup cleaned
Red chilli powder	1/8 teaspoon
Turmeric powder	a pinch
Lime juice	1/2 just a squeeze
Salt	to taste
Coconut oil	to shallow fry

Method

Marinate the 1/4 cup prawns with red chilly powder, turmeric powder a pinch and salt to taste.
Coarsely grind all the ingredients together mentioned in the ingredients to grind column. The ground paste must be corse but smooth.
Add lime juice and salt to taste to the ground coarse mix . Mix well . Check seasoning and Keep aside for half an hour.
With the help of greased palms, take a small portion of the coarse mix and shape to round small vadais. Place two marinate prawns over the round , flat shaped vadais and press gently to insert the prawns in carefully.
Heat coconut oil to shallow fry . Drop the vadas in batches with the prawn inserted side facing down into the medium hot oil with out over crowding them. fry to a deep golden brown colour on both sides.
Drain and serve hot as it is. No dips needed as it tastes Devine by it self.

Notes

Make sure you use fresh prawns which helps to give a good taste to the dish.
The small variety prawns tastes best for this dish.
Do not turn the vadas more than twice as it tends to break easily. Cook on one side for a minute, turn over and cook again for another minute in medium low heat.

Quill 65

Preparation Time : 30 minutes + 3 hours for marination

Cooking Time : 3-5 minutes for each batch deep fried

Serveing : 2-3 members

Description

Never ever have I tasted any bird other than chicken before . Oops forgot , once as a kid on a Christmas holiday remember having turkey biriyani in Bangalore with my school buddies Liju and Julie . Once married , my entire in – laws family always rave about eating other sort of birds which I found to be very wired . In fact we did have a man ( koravan – addressed so because of the sect of people known locally here . ) who used to source us with birds . But that didn’t last long as hunting was banned and my folks went out of source . Then came the new breed of quails that were grown in poultry farms called Japan quail that alighted all at home . From then on the quail is on the menu once a week at least . This recipe is one such that is being served to our carnivores family . Very simple recipe . Just that the more longer you let it marinate, the more robust the flavour becomes . The crisp crust and the succulent meat inside will sure make you reach for another helping soon enough . I always add this dish to the menu when I need to breath life into a staid lunch with a dab of These on the plate to treat the taste buds with no complaints as food is to be enjoyed and to me cooking is primarily about making other happy .

Ingredients

Ingredients	Quantity
Cleaned quill	1/2 kg whole ( around 2 quills ) ,
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

To garnish

Ingredients	Quantity
Onion	1 sliced to rounds
Curry leaves	few
Lemon wedges	few

Method

Grind all the ingredients together except for the quill 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 quill one at a time for 5- 7 minutes . First 2 minutes on high heat and then on medium heat for 5 minutes .
This way you get a crisp out side and a soft , moist cooked flesh inside . Once the quill is fried ,
sprinkle a few curry leaves and fry for 10 seconds , Drain .
Garnish with sliced onions and lemon wedges over the quill 65 and serve hot .

Barbecued chicken kandhari

Preparation Time : 20 minutes + 5 hours or over night marination .

Cooking Time : 15 minutes

Serving : 5 members

Description

The talk about a fruit in a savoury dish and I can’t help but frown . The thought of adding a fruit ( except tomatoes for sure ) to a savoury dish is far from the likes of me . So I never ever attempt doing such things as it does not sit well on my tongue . Me thinks every thing has its own place . End of the matter !!!!!! But I was put to shame for doing so until I tried this recipe that uses pomegranate juice for marinating the chicken pieces . The pomegranate juice gave a slight tangy , sweetness with its ruby red colour sure did add some chutzpah to the dish . This was a genius idea , opening my mind to many interesting options apart from the regular staples used . This yummy experiment has already found its biggest fan in me hooked . Not so long ago , I was put off by the same idea of adding fruits to a savoury dish but now I am addicted . A smart way to improve your kitchen skills is to seriously push away all the likes and don’t likes out of your head and experiment all the way saving the good and forgetting the not so good . A lesson learnt for life .

Ingredients

Ingredients	Quantity
Boneless chicken	600 grams cut into cubes
Black cumin seeds	2/3 teaspoons
Black pepper crushed	1 1/3 teaspoon
Butter for basting	2 2/3 tablespoons
Double cream	7 1/3 tablespoons
Garam masala	2 teaspoons
Garlic and ginger paste	2 2/3 tablespoons each
Lemon juice	2 2/3 tablespoons
Pomegranate juice	2 2/3 tablespoons
Red chilli powder	2 1/2 teaspoons
Saffron	a pinch
Salt	to taste
Hung Curd	1 1/2 cup

Method

Mix red chilli powder , lemon juice and pomegranate juice together . Rub over the chicken pieces evenly .
marinate for two hours in the refrigerator .
Whisk hung curd . Add ginger and garlic paste , cumin , cream , salt , saffron , black pepper and garam masala together .
Marinate the chicken in this mixture and refrigerate for 3 hours or over night .
Place the marinated chicken out side to bring it to room temperature . preheat the oven to 175 degree Celsius .
Skewer the chicken pieces with a gap of 1 cm between each piece . Bake in the oven for ten minutes
Remove from oven, baste with butter and roast again for 4-5 minutes .
Remove the chicken from the skewers to a serving platter , sprinkle with chaat masala powder and a squeeze of lime , along side of a fresh salad of choice and roasted pepper paped .

Brain fry

Preparation Time : 20 minutes

Cooking Time : 20 -25 minutes

Serving : 3-4 members

Description

Every time this dish is being served on the table at home and when some one offers the other please have some brain fry and the reply immediately would be ” No thank you , I already have brains ” followed with a great laugh . Though a very cliche joke , it does bring a lot of smiles on the table . This recipe is an authentic recipe , traditionally made in every ravuthar ( Tamil Muslim ) household for special occasions . This culinary treasure was passed down from my grand mother balkees perima to my mother and from her to me that has enabled me to stay in touch with our roots . The first visit to moms place after marriage with hubby dear and this dish was served to impress the new groom for sure . Back to in- laws place and he kept asking me what was that egg dish I had for lunch at your mom’s place ? It was really yum and I have never had egg as soft as that till date . I kept asking mom about the egg dish and mom was like ” there was no egg based dish that day ” . Took a while for the moment of bliss to know that hubby dear was mentioning about the brain fry all the way . When I told him it was not egg that you had , it was goats brain fry . He immediately replied saying ” I don’t eat goats brain ” Smiled and told him what ever you have been asking for is goats brain fry . From then , till date it’s one among the favourite dishes that is served at moms place to impress their only son – in – law to enchant him with its delicious simplicity and subtle use of spices .

Ingredients

Ingredients	Quantity
Goats brain	4 cleaned whole
Small onion	3 hands full peeled and sliced to thin rounds
Garlic -	1 1/2 hand full peeled and sliced to thin rounds
Green chillies	4 chopped
Turmeric powder	1/2 teaspoon
Red chilli powder	1 teaspoon
Salt	to taste
Water	1/4 cup
Coconut oil	3 tablespoons
Coriander leaves	2 tablespoons chopped

Method

Mix together small onions , garlic , green chillies , coriander leaves salt , turmeric powder , red chilli powder ,
one tablespoon coconut oil and water together in an non stock board vessel . Bring to boil and cook to 3/4 done . Add cleaned goats brain and cook for a minute .
Gently toss the whole goats brain over with out breaking and cook the other side for another one minute . Reduce the water to almost dry but with a little moister left .
Now drizzle the remaining coconut oil all around and roast the goats brain in medium flame for 5-6 minutes tossing over sides occasionally but making sure not to break them at the same time .
Once oil floats and the brains have a crisp crust , It’s done . Serve hot .

Masala prawn fried rice

Preparation Time : 30 minutes

Cooking Time : 35- 40 minutes

Serving : 8-10 members

Description

What do I start with , the dish or its creator ??? Well the creator of this dish has been kit n kin with me first so I shall start with her . The sense of nostalgia and the unforgettable of the sensuous and the breathtaking – Our Cousins . Who are our first best friends isn’t it ? Like wise to me my cousins Aneez and Rizwana were my first besties . We were a trio with best of secrets kept to ourselves and would attempt the most wired things together having other junior cousins feel so irritated about this ( shifa and cithara .. Am talking about you two here :-)) . Aneez was the first to get married among us . Rizwana and myself used to hang on to Aneez’s lips to hear all her new married stories not knowing one day even we will be soon following the same . Yeah , like wise Rizwana and myself did get married off . The only difficult thing being I was married away out of station when Aneez and Rizwana still remain in the same town like before . So they do hang out together a lot with out me , which bugs me for sure till date . Coming to the dish masala prawn fried rice .this dish was brought by Aneez for the second anniversary celebration recipe swap of sauté , fry n bake . Aneez was so excited and happy to be a part and kept calling me a million times with her doubts and quotes . I made sure to save some of this dish and it tasted even better that night seducing , irresistibly time and again . Aneez went back home with a prize and her entire family celebrated it with pride . She enjoyed every moment of this pride being num as her prize was for winning a game and not for the dish . What ever a moment of joy is to be cherished for ever isn’t it ? I am happy that I was responsible for this joy at her home . The little I could do for my best cousin sister .

Ingredients for gravy

Ingredients	Quantity
Prawn	1 kg cleaned
Onion	4 sliced
Tomato	3 big chopped
Turmeric powder	1/4 teaspoon
Red chilli powder	1 teaspoon or to taste
Ginger garlic paste	1/2 teaspoon each
Light Soya sauce	1 teaspoon
Tomato sauce	1 teaspoon
Salt	to taste
Oil	3 tablespoons
Celery	1 tablespoon chopped
Spring onion	1 tablespoon chopped
Coriander leaves	1 tablespoon chopped
Garam masala powder	1/4 teaspoon

Method for gravy

Heat oil in a frying pan . Sauté onions to translucent . Top with ginger garlic paste and sauté to crisp .
Add turmeric powder , red chilli powder , tomatoes and salt . Mix well and sauté until oil separates . Add soya sauce and tomato sauce .
Mix well . Top with cleaned prawns and cook adding little water to tender . Check seasoning .
Garnish with chopped celery , spring onion , coriander leaves and garam masala powder . Remove from flame and set aside .

Ingredients for rice

Ingredients	Quantity
Zeera sala ( zeraga samba ) rice	1 kg
Ghee	3 tablespoons
Oil	2 tablespoons
Cinnamon	1 inch piece
Cloves	4
Cardamom	4
Onion	2 sliced
Garlic	6 flakes chopped
Mint leaves	1/2 hand
Coriander leaves	1/2 hand chopped
Green chillies whole	4 or more to taste
Water ratio	rice 1 : water 1 1/2 .

Method

Wash and soak rice . Heat ghee and oil together in a pressure cooker . Top with cinnamon , cloves and cardamom .
Once they crackle add onions , green chillies and garlic . fry to translucent . Pour measured water with salt to taste , mint leaves and coriander leaves .
Bring to boil . Add soaked and drained rice . Close and cook for one whistle . Then simmer for 5 minutes .
Switch off flame and Let the whistle sound subside .open the cooker lid , mix gently and set aside .

Ingredients for egg

Ingredients	Quantity
Eggs	4
Salt + pepper	to taste
Oil	1 teaspoon

Method for eggs

Heat oil in a non stick kadai . Best eggs with salt + pepper powder . Pour into the hot kadai and scramble the eggs to cooked and soft .

How to proceed

Mix prawn gravy , cooked rice and scrambled egg together making sure all are mixed well . Masala prawn fried rice is ready . Serve hot .

Fusion honey chicken

Preparation Time : 30 minutes + one hour marination

Cooking Time : 10 – 15 minutes

Serving : 4 members

Description

At times when you have nothing to do and you fiddle with your mobile going through your photo albums . Doing the same I was surprised to see a picture of this dish that I had tried decades ago and some how didn’t post it . Now had to search down the recipe . So dug up my drawer and got a pile of recipes stapled together that was collected from our fellow Sauté , fry n bake extended family members for the first anniversary celebration recipe swap get together . Going through all the recipes , I was surprised to know there were quite a few recipes that I have not posted yet ( Uff ,I am put to shame by this careless act of mine . It’s been more than a year now and how did I ever end up like this … That to with the first prize winning dish ) and this being the first prize winning dish that day brought by nazeera mohideen , Who is a fellow food blogger .I just got to taste a tiny piece on the anniversary day and made this again when I had guests at home . This fusion is a lip smacking hit with an explosion of different flavours . A sure fire hit where ever served with every one . The sweetness of the honey does sooth the edge’s of the burning tongue due to it’s hotness . This dish goes well with anything and everything breaking the usual stereotype -tailored to any preference . Gear up people to experience this dramatic culinary fusion at your home kitchens .

Ingredients

Ingredients	Quantity
Chicken	1/2 kg or chicken lollipop 6 pieces ( I used chicken )
Ginger garlic paste	1 tablespoon
Chilli garlic sauce	1 tablespoon
Soya sauce	1 teaspoon
Oregano	1 teaspoon
Rosemary	1 teaspoon
Curd	1 tablespoon
Vinegar	1/2 teaspoon
White pepper powder	1 teaspoon + 1 teaspoon
Red chilli powder	1 teaspoon
Egg	1 beaten
Corn flour	1 tablespoon
Maida / flour	1 tablespoon
Salt	to taste
Oil	to deep fry + 1 tablespoon
Onion	1 chopped
Garlic	3 flakes crushed
Green chillies	2 chopped
Honey	2 tablespoons
Tomato ketchup	1/2 tablespoon
Spring onion + coriander leaves	chopped to garnish ( I used celery leaves instead of spring onion )

Method

Mix cleaned chicken , curd , oregano , rosemary , egg , cornflour , maida , red chilli powder , white pepper powder , soya sauce , chilli garlic sauce , ginger garlic paste and salt to taste together .
Mix well and marinate for one hour in the refrigerator .Heat oil to deep fry .Once the oil is hot drop in the marinated chicken pieces and deep fry in batches to crisp .
Drain and keep aside Heat one tablespoon of the chicken deep fried oil in another large non – stick pan .Add onions and garlic . Fry to golden brown . Top with tomato ketchup , honey , salt + white pepper powder to taste .
Sauté for a minute Add the deep fried chicken pieces along with a good sprinkle of warm water . Sauté and toss well in low flame letting all the flavours infuse into one another for five minutes . If using chicken lollipops ,wrap the lollipop wing edges with foil paper .
Transfer to a serving plate . Garnish with chopped spring onions and coriander leaves ( I used leeks instead of spring onions as my pantry was out of stock .

Savoury macaroni chicken cake

Preparation Time : 40 minutes

Cooking Time : 50 minutes

Serving : 8-10 members

Description

My affair with recreating eclectic and exciting dishes with left overs started as a kid watching my mom do so . But doing so was a big sin at both my grand parents place . I took over after mom as the idea of coming up with genius ways to recreate versatile dishes , changing their character in taste and texture always excited me . Doing so , I started to understand how to celebrate ingredients where there is no limit to the versatility of choice , virtually anything can go into the dish to your choice . I remember having a similar savoury cake at one of mom’s friends place in Bangalore as a kid . Wanting to come up with something like that I made this dish with left over macaroni biriyani from the previous day . The cake was a trinity of vitality , taste and texture delivering spot on flavour . I served it hot with tomato ketchup that enveloped a melting kick of pure decadence . From then on I play with this idea adding and infusing any many variations to the same dish that has never failed even once till date . So why wait people , get started to give a take in this lip – smacking left over make over .

Ingredients

Ingredients	Quantity
Boneless chicken	1/4 kg cut into small pieces ( can use mutton , vegetarians can use half kg mixed vegetables )
onion	3 sliced
tomato	2chopped
green chillies	4 slit
coriander leaves	1 tablespoon chopped
mint leaves	1 tablespoon
lime juice	1/2 a squeeze
ginger garlic paste	1 tea spoon
curd	1/4 cup
ghee	30 gm
cinnamon	1 pieces
cloves	2
cardamom	2
turmeric powder	1/4 teaspoon
chilli paste ) , macroni	150 gm ( boiled in salted water and drained )
Eggs	6
Pepper	to taste

Method

Heat ghee in a pressure cooker , add cinnamon , cloves and cardamom . Top with sliced onions and fry till brown in colour for 5-8 minutes . Add ginger garlic paste and fry to crisp .
Top with chicken , tomato , green chillies , mint leaves , coriander leaves , curd , turmeric powder , chilli powder and salt to taste . Mix well and sauté for another 10 minutes till all the juices are oozed out .
Add 1 small cup of water , mix well . Pressure cook for one whistle or until chicken is cooked and tender . Dilute the ground coconut cashewnut paste in little water , add to the cooked chicken mixture .
Mix well adding lime juice . Taste and adjust . The salt , sourness and hotness should be more than what you want , so that when mixed with macroni it tastes right . Mix in the boiled macroni and mix well .
Keep in low flame for 5 minutes till all the flavours infuse together and all the moister of the chicken gravy is sucked in by the macaroni . Remove from heat and cool completely .
Preheat oven to 180 degree Celsius . Beat eggs with salt and pepper to taste . Mix it with the cooled macaroni well .
Pour into a greased baking pan / spring foam tin and place in the middle rack of your oven .
Bake for 15- 20 minutes or until cooked through when checked with a tooth prick inserted in the middle of the cake that comes out clean not being wet .
Remove from oven and cool a bit . Using a sharp wet knife , run it all through the edges and de – mould the cake to a serving plate and serve hot cut into wedges with tomato ketchup .

Notes

I usually do this cake with left over chicken , mutton or prawn gravies at home .
Can add boiled noodles , boiled rice ( biriyani , pulaos also are yum ) or any boiled pasta instead of macaroni .

Stock cube chicken

Preparation Time : 20 minutes + 4 hours or more marination time

Cooking Time : 20 – 25 minutes

Serving : 6-8 members

Description

This dish was brought by Rizwana , a relative of mine for the recipe swap of sauté , fry n bakes first anniversary celebration . I didn’t get a single piece of this dish to taste nor to just have a look at it or click a picture . Last week was cleaning the drawers beside my bed and found a copy of recipes that were swapped during the first anniversary . Went through them and came to know , I still have a couple of recipes to be tried out and recipes to be posted .Made up my mind that next feast at home this new avatar chicken dish is a sure try . To my surprise had guests the next day itself . Made this dish . Had my doubts about the taste as I felt using two cubes of chicken stock cube would give a very salty taste but the taste made me surrender making me swoon for more . The aroma sure did dominate the lunch table . The first bite and you feel the happy union of the ingredient influences . There were no left overs even for dinner . It’s hard to believe what not we home chefs do to revamp our traditional every day dishes to recreate an exclusive spread , resulting with cross cultural unique hybrid dishes . This dish is a fabulous mix of South Indian cuisine and Chinese cuisine that’s a guaranteed party pleaser . Come on all , go ahead and give a new twist to your daily “khana “.

Ingredients

Ingredients	Quantity
Chicken	1kg
Maggi chicken stock cube	2
Green chillies	15 coarsely ground
Ginger and garlic paste	1 teaspoon each
Vinegar	4 tablespoons
Soya sauce	1/2 teaspoon
Tomato sauce	1 teaspoon
Coriander leaves	chopped to garnish
Curry leaves	few
Cumin powder	1 teaspoon
Pepper powder	1 teaspoon
Corn flour	1/2 cup
Maida/ flour	1/2 cup
Egg	1
Oil	to deep fry + 2 teaspoons

Method

marinate cleaned chicken in vinegar , cumin powder , salt very little ( as maggi stock cube has a lot of salt in it ) and pepper powder for four hours or over night in the refrigeratormake a semi thick following consistency batter with cornflour , maida , egg , very little salt and little water .
Heat oil to deep fry . Dip each piece of marinated chicken into the batter and deep fry to a golden colour in batches with out over crowing each batch .
Drain and keep aside . Heat 2 teaspoons of the deep fried oil in another non – stick wide pan .
Top with ginger and garlic paste , curry leaves and green chillies . Sauté to crisp .
Add the deep fried chicken pieces and sauté in low heat for five minutes , tossing well .
Dissolve the maggi chicken stock cube in 2 cups hot water . Pour over the sautéing chicken almond with tomato sauce and soya sauce .
Bring to boil . Cook on high heat for five minutes , tossing well .Remove from heat .
Garnish with chopped coriander leaves . serve hot and enjoy .

Aattu kudal varatiyathu ( goat tripe / intestine )

Preparation Time : 35 minutes

Cooking Time : 40-45 minutes

Serving : 3-4 members

Description

I still remember asking my mom to make towel curry today .Don’t get confused as this is how I used to address goat tripe ( goats intestine ) as a little one . I guess the rough texture on top that resembles a towel made me call it so . My brother and myself used to fight over as who has to be served first and crazy we over ate , resulting in indigestion followed with getting sick . From then on I have never ever wanted to relish or have goat tripes . ( not sure what’s happened with my brother though ) In the recent hubby dear has started demanding for goats tripe to be prepared at home . Me not knowing head or tail of this dish from cleaning to recipe , felt totally lost . To add up to this hubby dear wanted it just like my mom makes it . Luckily had some one at home who knew to clean them to perfection . (I checked them more than three times once they were cleaned . ) went ahead with moms recipe which was quite easy actually . The cleaning part is the pains taking job here . The taste was spot on just like mom makes it and I was happy too as I got to add another authentic dish into my every day menu at home . Local authentic home fare is slowly loosing their place in the kitchens as preparing them is a tedious process but like me , I am sure each one of us relive our childhood every time we cook these sort of rustic dishes that never ever get out of style .

Ingredients

Ingredients	Quantity
Goat tripe / intestine	1 full set washed and cleaned and chopped
Small onions	1 hand full chopped
Garlic flakes	10 big chopped
Salt	to taste
Coconut oil	4 tablespoons
Curry leaves	3 strands

Ingredients to grind

Ingredients	Quantity
Black pepper powder	6 tablespoon
Cumin seed powder	1 tablespoon
Coriander powder	3 tablespoons
Cinnamon	1 inch stick
Cloves	2

Method

Grind all the ingredients together mentioned under the to grind column to a smooth paste using little water .
Mix the ground paste with the cleaned goat tripe / intestine , chopped small onions and chopped garlic and place it in the pressure cooker along with 3 cups of water .
Pressure cook in medium flame for around 6-8 whistles or until the goat tripe / intestine is cooked through . Once cooked , season with salt and mix well .
Bring to boil and reduce the consistency of the gravy to required gravy consistency .( I like it to be semi thick gravy just enough to coat the tripes . ) Heat coconut oil in a heavy bottomed pan , add curry leaves .
Once they splutter pour over the cooked goat tripes . Take a ladle full of the goat tripes and add it to the pan that the coconut oil was used to temper the curry leaves and toss around making sure the tripes suck in all the flavours of the coconut oil into them .
Add it to the rest of the tripes in the pressure cooker and mix well . Taste and adjust seasoning ( salt + pepper ) . Serve hot with any thing and every thing .

Italian panco crusted chicken fries

Preparation Time : 25 minutes + 3 hours or more for marination .

Cooking Time : 3-4 minutes for each batch deep fried .

Serving : 3-4 members

Description

I always end up cooking any dish which transforms to be really spicy and leads to being dominated with our Indian flavours . So for a change forced myself towards a simple and a bit bland dish wanting the protein to speak for itself . The final out come with few ingredients used transformed into a chicken fry packed with subtle , delicate flavours . I did give a try following the same recipe with basa fish and served it with a white sauce . It did work then too with an exotic blend to suit all kinds of tastes . We at home , celebrated of this moorish starter that was fragrantly herby . You can follow the recipe up to coating with the panco bread crumbs and refrigerate them and deep fry to a golden brown colour when required . A practical way to save things for lazy days . This recipe falls under the every one can cook category specially beginners . Well easy is beautiful but when it’s along with fast , clever , easy , save time , genius and a quick fix recipe . What more do you need !!!!

Ingredients

Ingredients	Quantity
Bone less chicken	1/4 kg cut to flat thin strips
Red chilli flakes	to taste
Garlic crushed	2 flakes
Pepper + salt	to taste
Lime juice	1/2 a squeeze
Panco bread crumbs	1 1/2 cups
Dried basil	1/2 teaspoon
Oregano	1/2 teaspoon
Egg	1 beaten with salt + pepper to taste

Method

Marinate cleaned chicken strips with red chilli flakes , salt , pepper , crushed garlic and line juice for 3 hours or more .
Mix panco bread crumbs with dried oregano and basil . Place the panco crumbs over a flat plate . Dip marinated chicken strips into beaten egg and coat over the panic bread crumbs making sure it’s coated well all around .
Do the same to all the chicken strips . Heat oil to medium heat to deep fry . Deep fry the chicken strips in batches for 3-4 minutes to a golden colour and crisp . Drain over absorbent paper and serve hot with any sauce of choice .

Notes

You can do the same with fish and prawns .
Vegetarians can do the same with paneer , tofu , baby corn and potatoes but cut these into finger size instead