Chicken Stripes

First time I had Chicken Stripes at my cousin's place. It was so yummy.. But It was shallow fried with spices, which was little hot. I know, my daughter will never touch it , if it is spicy...So I have just modified few steps just for my kid's taste buds. She just loved it and plate was finished in minutes. I have added little less chili powder, you can adjust according to your taste.

So here is the chicken stripes recipe with sesame twist... :)

Ingredients:

Chicken breast - 200 grams (cut it into long and thin stripes)
Oil - to deep fry

To Marinate:
ginger garlic paste - 1/2 tea spoon
chili powder - 1/2 tea spoon
garam masala - 1/2 tea spoon
coriander powder -1/2 tea spoon
white vinegar - 1/2 tea spoon (optional)
Curd - 2 table spoon
Salt - as per taste

for coating the stripes,

Sesame seeds - 4 table spoon (or as needed) (optional)
Bread Crumbs - 4 table spoon (or as needed)
Egg -1 (beaten)

Preparation:

1. In a bowl, mix all the ingredients given in "marinate" section, and leave it for  5 to 6 hours(or atleast 30 minutes if you are in hurry)
2. Beat egg in a bowl, Dip the marinated stripes in egg, then roll it in sesame seeds, again coat it in egg, roll it in bread crumbs.
3. Heat oil in a deep frying pan, and fry it until golden brown color in medium flame.
4. Repeat the steps for the remaining pieces

Serve hot with sauce or mayonnaise.

Feeling hungry?

almost over... :)

It can be served in parties and pot lucks or as evening snacks too... :)

Notes:
1.If you do not like sesame taste / smell, avoid adding.
2. if only sesame is coated, while frying it will spurt. so add bread crumbs to avoid this.

Sending this event to Remya's Event

Simple Seppankilangu / Taro Root Fry

South Indian Lunch Menu will have all the type of side dishes like, poriyal, kootu, aviyal, masiyal, varuval etc...

Definitely the most favorite part of the lunch would be varuval for everyone, which is nothing but a deep fried side dish. Even in my Pongal Lunch this year, I have tried to cover few types of side dish and I made Seppankilangu varuval also. It can be made by several types. This is the simplest one I normally make at home.

Pongal 2014 Lunch Menu

Last week When I went to the Indian grocery shop, (where we get the veggies too) I bought some Taro Root also. Normally I finish all the fresh and green veggies first and at last use the root vegetables.

As usual, i have made it less spicy, you can adjust the chili powder quantity as per your taste.

ingredients:

Taro Root - 1 lb

chili powder - as per your taste

salt- as per your taste

oil - to deep fry

Preparation:

1. Pressure cook the Taro Root for 3 to 4 whistles. (do not over cook)

2. When the pressure is released, and the roots are cooled down,(or in bearable heat), remove the skin and slice them into circle or oval shape pieces.

3. Heat oil in Kadai, and deep fry them in medium flame until they turn golden brown and crispy. (do not burn)

4. Remove from oil and put it in tissue paper,

5. Before it gets cool down completely, transfer to a container with lid.

6.Add a small pinch of salt and chili powder and shake well.

7.Repeat the steps with the remaining slices.

perfect side dish for any lunch.

sending this recipe to,

South Indian cooking hosted by Nandoos Kitchen and organized by Anu

Pari's 'Only' event hosted by Priya

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy  

WTML hosted by Gayathri

Soya Chunks fry

Again I am posting a recipe which I tried from my co-bloggers. And again it is Preetha Chechi of A Bowl of Curry.

By seeing the pics she posted, I decided to make it for Sunday lunch. I always prefer these chunks in our meal not only because they are enriched with proteins and as they are easy to prepare too. This simple ingredient makes the meal rich for sure. Sometimes I used to make soya chunks fry with chicken 65 masala. But my daughter doesn't like as it will become either too spicy or too plain.. But this time she liked it .I prefer making this for occations.

This time I tried two versions of these, I did a fry as well as baking. Baking version was little spicy still it was delicious too. As it didn't had much oil, good for health also.

I just added few more masala according to our taste buds.So it has a slight variation from chechi's recipe.

Ingredients:

Soya chunks / Meal maker - 2 cups
Ginger garlic paste - 1 tea spoon
Chili powder - 1/2 tea spoon.
garam masala - 1/4 tea spoon
turmeric powder - 1/4 tea spoon
salt  - as per taste
Oil - to fry the chunks (1/2 cup to 1 cup)
curry leaves - a few

Preparation:
1. Boil 3-4 cups of water in a wide bowl  and soak the chunks in it for 30 minutes.
2. when the water is in bearable heat or it is cool down, squeeze the water completely from the chunks
3.wash it in cold water two to three times and  squeeze the water completely. cut them into half.
4. let it stand for five minutes, then add the masalas given and the ginger garlic paste, and mix well...
5. let it marinate for 1-2 hours (if you are in hurry atleast 30 mins)
6.Heat oil in a pan or kadai, add curry leaves and the marinated chunks, fry untill they become golden brown and crispy.
7.Repeat the steps for the remaining chunks.

If you are baking,

1.Preheat oven to 350F,
2.sprinkle a tea spoon of oil to the chunks and mix well.
3. Then spread it in a baking sheet, and bake for 15 - 20 minutes
4. In between turn the chunks using a wooden spoon or spatula for even cooking.

Baked chunks are ready to serve.... :)

Sending this recipe to,

Valentine's Treat event by Indrani

cook and share what you like event

South Indian cooking hosted by Nandoos Kitchen and organized by Anu

Kid's delight baked treats hosted by PJ and organized by Srivalli

dish-it-out- Side Dishes hosted by Sathya Priya, organized by vardhini@ cooks joy  

Shrimp Fry

Happy New year 2014

Hmmmm New year celebrations are over.. :)  With the memories of these holidays and celebrations, we will be waiting for the next holidays... And from today the routine starts again.

For me Celebration and festivals will not be completed with out  non-veg foods. According to me Non-veg recipes make the feast richer. But As my husband is vegetarian, I started making the veg feast on weekends and festival days(Just cannot cook two different and get tired :P). So only in the weekdays I prepare non-veg.
My Daughter loves the deep fried non-veg foods, also she doesn't eat much spicy foods.So i always have to make my own masalas than using the store bought.. But i never have that patience to dry roast the ingredients and grind the masala, or to marinate for hours.

So i follow some simple way of making dishes, at the same time with the taste what my daughter expects.   Hope you will also find it simple and easy.

Here is the simple way to prepare the tastiest shrimp fry.

I have taken the measurements of spices for 1 serving. You can adjust according to your quantity of preparation.


Prawns / Shrimp (small) - 12-15 (count)

To Marinate:
chilli powder - 1/2 tea spoon
garam masala - 1/2 tea spoon
Turmeric powder - 1/4 tea spoon
ginger garlic paste - 1 tea spoon
salt- as per taste
lemon juice -2-3 drops(optional)

To Deep Fry:
Vegetable / sun flower oil - 75ml-100 ml
egg white - 1/2 egg (optional)
bread crumbs - 4 table spoons (optional)


1. First clean the shrimps and keep it ready.

2. Add all the ingredients mentioned above with shrimp and mix well.  Keep it aside.(I left it aside for 30 mins)

3. Beat Egg white in a bowl, and keep the bread crumbs ready. Heat oil in pan

4. Dip the shrimp in beaten egg and then roll it in the bread crumbs (If you want a thicker layer, repeat step 4). I didn't remove the tail , so it was easy for me to hold while dipping and rolling.

5.Once the oil is pre-heated, put the shrimps in it, when they are cooked in one side, turn over.  Repeat until the "Shh" sound and the bubbles reduces.

6. When cooked, remove from oil and drain in Tissue paper.

7.Serve hot as it is or with your main course.

Notes:  

1. If you do not have bread crumbs, don't worry. you can fry them as it is(skip steps 3 and 4).

2. Always cook in Medium flame.

Sending this Recipe to Cook with Comfort organized by Sapana Behl, and holiday recipes @cuisinedelights

linking this recipe to cook N share what you like