Fried chicken is everyone's favorite. But I personally stay away from deep fry chicken because of its tempting taste. Also once we introduced this taste to kids, then they doesn't love chicken curry. For my son, I introduced this taste once he turned 5. It's one of the finger licking recipe.
 

Hope you guys like this recipe. If you guys try it and let me know in comments.

Ingredients

• Chicken - 500 gm
• Ginger garlic paste-1 tbsp
• Red chilli powder-1 tbsp
• Coriander powder(malli podi)- 1tbsp
• Turmeric powder(manjal podi)-1 tsp
• Garam masala powder-2 tsp
• Egg-1
• Pepper-1 tsp
• Corn flour -1 tbsp
• Maida / All purpose flour - 2 tbsp
• Handful of coriander leaves
• Lemon juice - 1 tbsp
• Salt as per taste
• Oil for deep frying

Method

1. Mix all the ingrdients except oil with the chicken and marinate it around 4 hrs or overnight. 
2. Heat oil for deep frying and fry the chicekn for 10 - 20 mins until cooks and turned to golden color.
3. Serve with a squeeze of lemon juice.
   

Take all ingredients in a bowl

Mix all ingredients together

 

Add chickens to marinate

Deep fry until cooks fully

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Sago Vada Recipe - I love the texture of the vada and it's so crunchy on the outside and so fluffy and soft in the middle. This is one of the traditional recipe which we usually prepares at the time of navarathiri pooja. Also its easy recipe when compared to other vada.

 

As many of you requested about sago / sabudana, from my childhood I'm getting this in local grocery shop. Sago is extracted from Metroxylon palms by splitting the stem lengthwise and removing the pith which is then crushed and kneaded to release the starch before being washed and strained to extract the starch from the fibrous residue. The raw starch suspension in water is then collected in a settling container. The fruit of palm trees from which the sago is produced is not allowed to ripen fully. The full ripening completes the life cycle of the tree and exhausts the starch reserves in the trunk to produce the seeds. It leaves a hollow shell and causes the tree to die. The palms are cut down when they are about 15 years old, just before or shortly after the inflorescence appears. The stems, which grow 10 to 15 meters (35 to 50 feet) high, are split out. The starch-containing pith is taken from the stems and ground to powder. The powder is kneaded in water over a cloth or sieve to release the starch. The water with the starch passes into a trough where the starch settles. After a few washings, the starch is ready to be used in cooking. A single palm yields about 360 kilograms (800 pounds) of dry starch.  Reference from Wikipedia.

 

Hope you guys try and let me know.

 

Ingredients

• Sago / Javvarisi – 1 cup
• Potato – 2 medium size peeled and cubed
• Peanuts – 1/4 cup 
• Onion - 1
• Green Chilli – 2
• Ginger grated – 1 tsp
• Handful of coriander Leaves
• Salt to taste
• Oil for deep frying

Method

1. Soak javvarisi overnight or 6-8 hrs. Drain it and set aside.
2. Boiled, peeled and mashed the potatoes it with a fork. 
3. Roast the peanuts and grind it coarsely.
4. In a big bowl, take drained javvarisi, mashed potatoes, grinded peanuts, chopped onions, chopped green chilies, ginger, coriander leaves and salt. Mix well using hands.
5. Shape them into small balls and then flatten. 
6. Deep fry in heat oil. Don’t overcrowd the vadas in the kadai while frying them. Give them enough space to fry well from all sides.  Drain the oil and serve.

Tip: In case, your vadas are breaking in the oil, you may add some rice flour or cornstarch to bind them. I did not add any, the potatoes were perfect enough for binding. 

Soak javvarisi for 6 - 8 hrs

 

Take a bowl add sago, peanuts grinded, mashed potatoes

 

Add onions, ginger, green chili, salt and coriander leaves

Mix well using hands and make small balls and flatten it

 

Make few balls so that its easy to fry it in batches

 

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Meatballs (Kola Urundai) prepared by my Grandma always a perfect with crispy outer and well cooked meaty content inside. On my childhood days, I used to enjoy the outer crispy and leave the meaty content. Its hard to replicate the same taste by me.

Vaazhaipoo Kola Urundai, this idea I get from my kid, he said the other day I made vaazhaipoo vada, he said I want this as ball sandwich (like falafel sandwich he meant), there I got this idea at the same time I dont want to add chickpeas with vaazhaipoo, separately both tastes great but I'm not sure how both tastes together. Let me try that culinary sins next time😛. My husband in fact thought they were Minced meat Kola Urundai until I told him that it is made of Vazhaipoo 😉. Now I have plans to make this for potluck or guests visit. 

Ingredients

• Vaazhaipoo/ Plaintain flower - 1
• Channa dal - 1 cup
• Onion - 1
• Cumin seeds - 1 tsp
• Fennel seeds - 1 tsp
• Red Chilies - 6
• Garlic pods - 2
• Asafoetida - 1/2 tsp
• Handful of coriander and curry leaves
• Salt as per taste
• Oil for deep frying

How to clean florets 

1. Keep a large bowl of thin buttermilk. We add our banana florets into the buttermilk to stop them changing dark.
2. Remove the outer layers of the banana flower. You will see a row of smaller florets in each layer removal. Discard the pink outer layer you just removed.
3. Open the each floret you can see a long filament with small bulb on top. Remove that strand. In bottom side you see one small flap and remove that too. The remaining parts put into the buttermilk.
4. Once you reach the center of the flower, you can see a white solid piece. This portion is also edible. 

How to grind and deep fry

1. Soak channa dal and red chilies for atleast one hour. Clean the plaintain flower thoroughly wash the florets in water
2. Add soaked dal, red chilies and garlic and grind it coarsely without adding water.Add the cleaned plaintain florets and grind them coarsely.
3. Take a bowl and add grinded mixture, onions, cumin seeds, fennel seeds, asafoetida, coriander, curry leaves and salt. Mix well and make the balls like falafel.
4. Heat oil in a pan. Deep fry until it turns to brown crispy texture.

Clean the florets

Add soaked dal, red chilies and garlic and grind it coarsely without adding water

Coarsely grinded

Add cleaned florets

Grind it

Add grinded mixture, onions, cumin seeds, fennel seeds, asafoetida, coriander, curry leaves and salt

Make same sized balls

Deep fry until gets crispy texture

Ready to serve

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Nethili fry is addictive and tastes so yummylicious and very easy to cook. Once you prepare it, you start to keep on doing it. Many people asked me about the raw smell from well cooked nethili. I always suggest to add lemon juice and while marinate it put lemon skin also in that bowl, it removes fish odor.

Crunchy and spicy anchovies fry which is so delicious on its own as a appetizer or as a side dish with your lunch. Hope you will try this and let me know how it turns out for you.

Ingredients

• Anchovies / Nethili Meen - 500 gms
• Curd - ½ cup
• Lemon - 1
• Kashmiri Chilli Powder - 2 tbsp
• Rice Flour - ¼ cup
• Ginger garlic paste - 1tbsp
• Egg - 1
• Pepper Powder - 1 tsp
• Turmeric Powder - 1 tsp
• Salt to taste
• Oil for frying

Instructions

1. Mix all ingredients except oil and leave to marinate for 1 to 2 hours (depends on time available for you).
2. Heat oil for frying and fry this till crispy.
3. Serve hot.

Clean the fish

Add all spices

Mix it

Add egg, rice flour, salt

Marinate it

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Potato bonda / Aloo bonda is a deep fried delicious snack prepared with potatoes and chickpea flour batter. Best for tea time snacks or rainy day snacks. This is one such recipe which i prepareoftenly, but it taken ages for me to include in my blog 😉

Ingredients

For  potato balls

•    Potatoes – 3 medium size
•    Onion chopped – 1
•    Green chilli – 2
•    Coriander leaves – 2 tbsp finely chopped
•    Salt to taste
•    Oil for deep frying

   For the Batter

•    Gram flour / Besan flour – 3/4 cup
•    Rice flour – 1/4 cup
•    Red chilli powder – 1 tsp
•    Turmeric powder – 1/4 tsp
•    Baking soda – a pinch
•    Asafoetida – a pinch
•    Salt as required
•    Water as required

Method

How to make potato balls

1. Boil and smash the potatoes.
2. Add onions, chili, coriander leaves and salt.
3. Divide the potato mixture equally and make balls out of it.

How to prepare bonda batter

1. Take a bowl, mix together gram flour, rice flour, turmeric powder, chilli powder, salt and baking soda.
2. Add water little by little ans mix it well so that the batter is neither thin nor too thick, thats the consistency to coat the potato balls. This is the bonda batter. 
3. Dip potato balls in the prepared batter in such a way it is well coated on all the sides.

Deep fry the oil

1. Heat the oil, drop a small drop of batter into the oil, it raises immediately then the oil is ready for frying.
2. On medium flame, drop 3 of the batter coated potato balls into the oil.
   Do deep fry, flip it over and fry until it turns golden brown.
   Remove from oil and place it on a paper towel to drain excess oil. Repeat the same for the all the potato balls.
3. Potato bondas can be served with coconut chutney or green chutney.

Boiled and smashed potatoes

Add onions, chili, coriander leaves and salt

 

Make balls out of it

Mix together gram flour, rice flour, turmeric powder, chilli powder, salt and baking soda.

Add water and mix it together

Batter is neither thin nor too thick

Dip and coat it well

 

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Salmon Fish fry with beans recipe is the delicious, hot, spicy and crispy. Its one of the healthy and easy appetizer when compared to chicken or mutton. Indian spices do not only help to add flavors, it also helps to fight against bacteria in the fish. Turmeric is not only colorant agent, it has powerful anti-inflammatory effects and is a very strong antioxidant. In India, all the non-vegetarian recipes include spices like turmeric and coriander powder that helps to reduce the stinky smell from the fish and to add flavor and aroma to the dishes.

Ingredients

•  Salmon Fish - 1 big slice
•  Red Chili Powder - 1 tbsp
•  Coriander Powder - 1 tbsp
• Turmeric Powder - 1 tsp
•  Cumin seeds Powder -  1 tsp
•  Fennel seeds Powder - 1 tsp
• Ginger garlic paste - 1 tbsp
• Onion - 1
• Beans - 8 nos
• Coconut Oil for frying
• Salt as per taste

How to Marinate fish

1. In a bowl add red chili powder, coriander powder, turmeric powder, cumin powder, fennel powder, ginger garlic paste, salt and mix well. DON'T ADD WATER or OIL or LEMON.
2. Take one piece of fish, dip in the mix and cover it in all sides. 
3. Repeat the step 2 for each piece separately so that the mix don't get wet and also it spreads evenly on each and every fish pieces.

Method

1. Cut the desired shape of salmon and clean it properly.
2. Marinate in the refrigerator for 20 mins or place in the sunlight for 20 mins.
3. Heat oil in a dosa pan, it consumes less oil only and healthy too with slow cooking.
4. Place the fish in the hot oil carefully. 
5. Fry until the bottom side of the fish becomes crispy. 
6. Flip gently and fry on the other side until crispy.
7. Remove the fried fish from the oil and place on the paper towel-lined plate (this helps to absorb the excess oil from fish). 
8.  Heat the pan and add the left over oil from salmon fried.
9. Add onions and saute it for a min.
10. Add few clean and cut beans into half sized. Saute it with onion.
11. Once half cooked, add the fried salmon.
12. Saute it for a min and serve.

Add all spices, salt and ginger garlic paste

Dip the salmon in mix

Spread all the sides and leave for 20 mins

Fry it

Heat pan and add left over oil

Add onions and saute it

Add beans and saute it

Saute until half cooked

Add fried salmon

Saute for 1min and switch off

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