Velan's Cuisine Extraordinaire

[mappi]

Now you know how to prepare a chicken 65, time to see what magic it does when transformed to Chicken Manchurian

Preparation of the meat is same as Chicken 65. Just add another TBS of Gram Powder to make it look more like a Bajji.

In a wok :
Heat oil.
Add curry leaves.
Add sliced onions (1 medium sized onion is enough). Wait until the onions are cooked.
Add ginger/garlic paste (1/2 tsp).

(From here, you have to be quite quick)

Lower the flame.
Add 1 TBS of tomato puree + Pinch of sugar [you can add ketchup (1 tsp) directly also, but if you allergic to ketchup like myslef, this is your best option]
Add 2 TBS of soya sauce.
Give a quick stir & add the cooked chicken pieces into it. Stir, Stir, Stir - in about a minutes remove from flame.

(Salt not needed, but you can add it whenever you want)

Chicken Manchurian is Ready.

Optional - you can add very thin sliced carrots or cabbage. Add them after the onions are cooked and wait until these vegetables gets cooked too, before proceeding.

[mappi]

And so now you know who to prepare the Chicken for Chicken Manchurian, you can try Chicken Fired Rice

Cook the chicken as you would for Chicken Manchurian. Cut them into tiny pieces.
Prepare Fired Rice (if you want this recipe I can give it to you).
Add the cut chicken pieces to the rice towards the end. Stir for a minute, until the chicken pieces heat up in the vapour from the rice (should not take long).
Remove from heat.

Do yourself a favour by making a mutton curry to couple up with the Chicken Fired Rice and enjoy your delicious dinner.

(Photos next time, was quite hungry and finished them all ... bwahahaha)

[NOV]

ok, this is how I make Chicken 65





Cut boneless chicken pieces. Add thayiru (curd/yogurt), ginger-garlic paste, turmeric & chilly powder, salt and finally add red coloring. Leave to marinate in fridge for a couple of hours.

Fry in hot oil - meat must be soft and juicy.

When all done, deep fry sliced onion and curry leaves and garnish chicken with it.

Vey simple actually - best eaten hot.

[mappi]

Only curd ? Won't the meat taken in max oil ?

I will try this out.

[Shenbagam]

Congratssss nga nov !!!..good luck in posting many more of your kai vaNNam

[NOV]

Only curd ? Won't the meat taken in max oil ?

Not at all Karthik. Just make sure you fry in hot oil.

Suvai-nga

[NOV]

Coming up next.... BATURA




From top: chicken curry, dhall, cucumber pickle, prawn sambal, batura

[mappi]

What is Batura ? Interested to try it out.
Plus all receipe podunga, please.

[NOV]

What is Batura ? Interested to try it out.

Batura is nothing but fried Naan..... kandipaa try pannunga... it's deliciousl

[NOV]

I use basic stuff to make the dough. I don't like to use thayiru and instead use fresh milk.

First mix some dry yeast and a teaspoon of sugar in warm water. Let it rest at least 30 mins so that it becomes frothy.

Make a soft dough with white wheat flour, butter, salt, fresh milk, yeast mixture and enough water.
Let it rest, covered, at least 4 hours.

After that make small balls and let them rest for a while. When rolling, don't apply too much pressure. Roll only on one side.

Deep fry in very hot oil, for just a few seconds. After placing dough in oil, press it down immersing in oil, so that it fluffs up to a ball.
Cook both sides quickly. Drain and serve hot.