Party starter – Food Blog by Richard Harris Soans https://thelittlechefinme.com Fri, 23 Apr 2021 20:51:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.2 https://i0.wp.com/thelittlechefinme.com/wp-content/uploads/2021/03/favicon.png?fit=32%2C32&ssl=1 Party starter – Food Blog by Richard Harris Soans https://thelittlechefinme.com 32 32 190301631 Chicken 65 https://thelittlechefinme.com/myrecipe/chicken-65/ https://thelittlechefinme.com/myrecipe/chicken-65/#respond Sat, 03 Apr 2021 09:01:52 +0000 https://thelittlechefinme.com/myrecipe/chicken-thai-curry-rice-copy/

Main Description.

Chicken 65 is a spicy, deep-fried chicken dish originating from Hotel Buhari, Chennai, India, as an entrée, or quick snack. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary. It can be prepared by Boneless pieces of chicken or bone in, and is usually served with onions and lemon garnish.

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Ingredients

  • Marination Ingredients

    500 GMs Boneless Chicken thighs

    Add First salt to taste.... Always 😊

    1.5 Teaspoon Kashmiri chilli powder. (Depending on your spice intake)

    1 Teaspoon Coriander powder

    1/2 Teaspoon Garam masala 

    2 Teaspoon Ginger/ Garlic paste 

    Half Lime Juice

    1 whole egg 

    Marinate for 15 mins

  • Batter Ingredients

    1 Tablespoon all purpose Flour

    1 Tablespoon Corn Flour

  • Cooking Ingredients

    1 Tablespoon Cooking oil

    1/2 Teaspoon Cumin seeds

    1 Teaspoon Chopped Garlic

    4 Slit Chillies

    1 Tablespoon Tomato sauce

    1 Teaspoon Red Chilli sauce

    1 Teaspoon light Soy sauce

    1/2 Teaspoon Kashmiri Red chilli powder

    4 Tablespoons Water

    In the marinated chicken bowl, add all purpose, Corn Flour, add salt to taste, mix well.

Serves
People
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Instructions

  • 01

    Make sure the oil is on high heat for at least 5 mins then start dipping the Chicken and do not move  the chicken for 2 mins or else the masala’s will be separated & released, fry for another 5 to 7 mins.

  • 02

    Remove the deep fried Chicken and keep aside soak it in a paper towel if required.

  • 03

    In a Frying pan, add oil, add Cumin seeds, as soon as it spluttered, add chopped garlic, split green chillies, Curry leaves and fry for 30 seconds, add red chilli sauce fry for 1 min and add very little water, bring it to a boil and add the Chicken, mix well and ready to serve....

]]> https://thelittlechefinme.com/myrecipe/chicken-65/feed/ 0 890 Prawns Pakoda https://thelittlechefinme.com/myrecipe/prawns-pakoda/ https://thelittlechefinme.com/myrecipe/prawns-pakoda/#respond Thu, 11 Mar 2021 21:18:29 +0000 https://thelittlechefinme.com/myrecipe/creamy-shrimp-pasta-with-corn-and-tomatoes-copy/

Main Description.

Pakoras are spicy fritters originating from the Indian subcontinent, sold by street vendors and served in restaurants in South Asia and Prawns or shrimps can be an excellent replacement for people who love to indulge in Non-vegetarian starters.

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Ingredients

  • Marination

    500 gms Deshelled prawns

    Salt to taste

    1 Teaspoon Ginger paste

    1 Teaspoon Garlic paste

    1 Teaspoon Red chili powder

    1 Teaspoon Cumin Powder

    1/2 Lime Juice

    Salt to taste

    Marinate for at least 30 mins

  • Batter Preparation

    2 Tablespoon Gram (Besan) Flour

    2 Tablespoon All Purpose Flour

    1 Tablespoon Rice Flour

    1 Teaspoon Red Chili powder

    1 Tablespoon oil

    Mix well

    Little water for consistency if required

Serves
People
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Instructions

  • 01

    Dip & coat the prawns completely like Pakoras and make sure the oil is on high heat for at least 5 mins then start dipping the prawns and do not touch the prawns for 2 mins or else the masala’s will be separated & released, fry for another 1 min as you do not want the prawns to be over cooked and rubbery.

  • 02

    Finally Garnish with chopped coriander, or Deep Fried Green chilies or chat masala.

    As per your Choice... 

Tips

  • Once you dip the prawns make sure you leave it for at least 2 mins, or else the coating may come off.

  • Mint chutney goes very well with this particular dish.

]]> https://thelittlechefinme.com/myrecipe/prawns-pakoda/feed/ 0 367 Prawns Koliwada https://thelittlechefinme.com/myrecipe/prawns-koliwada/ https://thelittlechefinme.com/myrecipe/prawns-koliwada/#respond Thu, 11 Mar 2021 21:08:05 +0000 https://thelittlechefinme.com/myrecipe/creamy-shrimp-pasta-with-corn-and-tomatoes-copy/

Main Description.

Koliwada refers to a colony of Kolis (fishermen) in India. Several places named Koliwada are located across the Mumbai city in India

If you are in Mumbai the best place to eat this spectacular dish is in Sion Koliwada or Jai Jawan Bandra

This is a deep fried dish mixed with fresh flavours of spices at the same time it doesn’t over power the original flavor of Prawns

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Ingredients

  • Marination

    400 / 500 gms Deshelled prawns

    Salt to taste

    1 Teaspoon Ginger paste

    1 Teaspoon Garlic paste

    1 Teaspoon Red Chili Kashmiri powder

    1 Teaspoon Cumin Powder

    1/2  Lime Juice

    Marinate for at least 15 mins

  • Batter Preparation

    2 Tablespoon Gram (Besan) Flour

    2 Tablespoon Rice Flour

    Salt to taste

    1 Teaspoon Red Kashmiri Chilli powder

    1 Tablespoon oil

    1 Tablespoon Thick Curd

    1 Pinch of Ajwain seeds

    Little water for consistency

    Mix well and make sure you achieve a thick batter consistency.

Serves
People
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Instructions for Deep Frying

  • 01

    Dip & coat the prawns and make sure the oil is on high heat for at least 5 mins, then start dipping 3 to 4 prawns at a time in batches, and do not move the prawns for 2 mins or else the coating will be separated & released, fry for another 2 to 3 mins as we do not want the prawns to be over cooked and rubbery, total time for deep frying the prawns will be 4 to 5 mins Max.

  • 02

    Finally garnish with Deep Fried Green Chilies or chat masala.

Notes
  • Once you dip the prawns make sure you leave it for at least 2 mins, or else the coating may come off.
  • Mint chutney goes very well with this particular dish.
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