Chicken 65 | Restaurant Style Chicken 65 | Easy Party Snacks | South Indian Chicken Recipes | Easy Fried Chicken | Sunday Special Recipes

Chicken 65 is always our family favorite. I already have posted chicken 65 which I have tried on my own. Recently I watched this video for baby corn 65 and tempted to try it for the chicken immediately. My hubby and kids loved this version also but my lil one complained of bit spiciness. Will need to reduce the spiciness next time at least for her. Do try this restaurant style chicken 65 at home n enjoy your day. 

You can also view other chicken recipes below
Kaju Chicken

Chicken kuzhambu 

Simple chicken masala

Chicken gravy step by step 

Nadan Kozhi Curry

Pepper Chicken Chettinad

Naatu Kozhi Biriyani

Restaurant Style Chicken 65

Preparation time: 15 min (marination / soaking time 1 hr) | Cook Time: 10 min Total Time: 25 min ( exclude marination) | Serves: 6

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients

Chicken - 1/2 kg ( boneless )

Oil - for frying 

To grind

Ginger paste - 1 tbsp ( or fresh ginger of 2 inches)

Garlic - 2 pods

Green chilli - 2 or 3

Coriander leaves - few  

Curry leaves - few

To Mix

Chilli powder - 2 tsp

Coriander powder - 2 tsp

Garam masala - 1 tsp

Cumin powder - 1/2 tsp

Turmeric - 1/5 tsp

Corn flour - 1 tbsp

Rice flour - 2 tbsp

All purpose flour - 3 tbsp

Curd - 4 tbsp

Lemon juice - 3 tbsp

Salt - as per taste

Red food colour - a pinch ( optional ) ( but I didn't add )

Method

1. Grind the ingredients mentioned in To Grind and make a coarse paste. If needed add little water. 

2. Add the mentioned flours, powders, salt, curd, lemon juice and the ground paste. 

3. Mix them well. If water is needed add  little by little. To this add the chciken pieces and allow to marinate for 1 hr.

4. After 1 hr, heat a vessel with oil in medium flame. 

5. When the oil is hot enough to fry the chciken pieces, add the pieces in 4 to 5 pieces in a batch and fry them till they are  light brown in colour. ( see notes )

6. Filter the excess oil in kitchen tissue. 

7. Serve then hot as a evening snack snack or as a side dish.

Yummy Restaurant Style Chicken 65 is ready

Notes

1. After adding the chicken pieces in oil, start rolling the oil along with the chicken pieces for even browning, if you are beginners in cooking.
2. You can adjust the chilli powder according to your family taste.
3. Boneless chicken works good for this recipe.

Tags: Chicken Recipes, Chicken 65 Recipes, Kozhi Recipes, Chicken 65, Restaurant Style Chicken 65, easy Chicken 65 for beginners, how to make Chicken 65, how to make Chicken 65 restaurant style, Chicken 65 fry, Non vegetarian Recipes, easy Chicken 65, bachelors recipes, Chicken 65 for bachelors, How to make Chicken 65 step by step, Madras Chicken 65, Indian Chicken 65

Dish Name Starts With Y - Winner

The winner of Dish Name starts with Y event is selected through the Random.Org and the winner is below...

Its none other than Shobha of Food Mazaa... Shobha kindly send me your address details to my mail - events.akilaskitchen@gmail.com.

Cucumber Lassi | Easy Indian Lassi Recipes | Namkeen Kheera Lassi | Cucumber Yogurt Drink | Summer Special Recipes | North Indian Recipes | Welcome drinks | Party Drinks

I recently had the chance to taste this Cucumber Lassi or Namkeen Kheera Lassi in my friend's son bday party. They served the North Indian Food and in that, this is one of the item which I liked most. It is so cooling and refreshing and I had 2 full glasses.. he he he. Cucumber is always my favorite in hot summer days and this one has come into my favorite list. I am not sure whether there is sweet version of this lassi, as I tried only the Salted version of Cucumber Lassi.

You can view other Lassi and buttermilk recipes below
Mango Lassi
Strawberry Lassi
Nutella Lassi
Masala Chaas North Indian
Masala More south Indian

Cucumber Lassi Recipe

Preparation time: 8 min | Cook Time: 0 min 
Total Time: 8 | Serves: 3

Recipe Category: Beverages | Recipe Cuisine: North Indian

Ingredients
Cucumber - 10 to 12 (i used baby cucumbers)
Yogurt / Curd - 2 cups
Green Chilli - 2 (chopped finely)
Ginger - 1/2 inch
Coriander leaves - few
Salt - as per taste
Chat masala - for garnishing (optional)

Method 

1. Wash and clean the cucumber. Remove its skin and cut into small pieces.

2. In a blender, add the chopped cucumber, curd / yogurt, ginger, green chillies, coriander leaves and salt. Blend till it is smooth. Add more curd if you need.

3. Garnish with some coriander leaves and serve it.

Easy and body cooling cucumber lassi is ready

Notes:

1. You can add hopped curry leaves or mint leaves if you need.

2. Can sprinkle chat masala or roasted cumin powder, which increases it's flavor.

Tags: Yogurt Recipes, curd Recipes, Lassi Recipes, Summer special Recipes, Summer special Drinks, cucumber lassi Recipes, North Indian flavored cucumber lassi, cucumber lassi, how to make cucumber lassi, how to make kheera lassi, how to make namkeen kheera lassi, welcome drinks, Summer coolers, Summer special recipes, Easy summer drinks

Eggless Mango Ice cream without ice cream maker | Mango ice cream | Easy Ice cream Recipes | Summer Special Recipes

Who says no to Mangoes... That too for the ice cream... I just love this Eggless mango ice cream so much. I already have different version of mango icecream which is made using the condensed milk. But this one I tried with the same logic of this rose milk ice cream by adding the whipping cream and it turned out so good. My kid loved the icecream and asked me to add some chocochips and tutti fruitti on top of it. I added honey and had my icecream. It was super dooper hit in my family. So try this at home and enjoy the hot day with this cool cool mango ice cream. 

You can view more mango recipes below...

Mango Lassi
Mango Muffins
Mango Payasam
Mango Lemonade
Mango Oats smoothie
Mango Jam
Mango Halwa

Eggless Mango Ice cream

Preparation time: 20 min | Rest Time: 8 hrs | Serves: 6

Recipe Category: Dessert | Recipe Cuisine: International

Ingredients

Mango - 1

Full cream milk - 1/2 cup

Whipping cream (containing milk fat with 35% fat) - 2 cups ( 400 ml or 2 packs)

Sugar - as per taste

Salt - a pinch

Honey, Tutti fruitti or Choco chips for topping the icecream

Method
1. Take the mango, wash and get its flesh part.
2. Add the sugar, salt, milk and the mangoes in a blender and blend until you get smooth paste.
3. Use the whipping cream shown below which contains 35.1% milk fat. So that you can get the creamy texture for the ice cream. Add in a bowl along with the mango paste.
4. Blend them using electric blender in medium speed for 2 min. Check whether it has become creamy, else blend it some more time, in low speed and check the consistency in 30 sec interval. (See notes). Pour it in the freezer safe bowl and keep in freezer for 2 hrs.
5. After 2 hrs, again crush the ice cream using a fork and make it again in creamy texture. Do this process for 3 to 4 times, at regular intervals. After that Keep in freezer for 6 to 8 hrs.
6. Serve your creamy mango ice cream.

7. Yummy, creamy, eggless mango ice cream is ready and I served with the tutti fruitti and honey.

Easy Eggless Mango Ice cream without the Ice cream maker is ready.

Notes:

1. Always try to use the cream which contains 35% milk fat or more. This gives the creamy texture to the ice cream.

2. Be careful while blending the ice cream, as the whipping cream when over beated, turns to butter. So while blending, check its texture at regular intervals.

3. I used Thai Mangoes. You can try with any type of mangoes except the sour ones. 

Tags: How to make mango ice cream, How to make eggless mango ice cream, How to make eggless mango ice cream without ice cream maker, mango ice cream, ice cream recipes, summer special recipes, mango recipes, eggless mango ice cream

Dish Name Starts With Z | Recipes starting with Z | Z recipes

Very simple rules to follow...
--> The dish name must start with Z
--> any no. of archived and new entries accepted
--> link the post to the announcement page
--> try to use the logo
--> attach the photo or url in the mail - entries without this, will not be accepted
--> Grace period of extra 5 days would be given, before the roundup...
--> Cook book is given as a giveaway. Book name would be revealed soon.

--> To win the giveaway, participants need to be followers of my facebook page and blogger.
send ur entries to events.akilaskitchen@gmail.com with the following

your name
recipe name
recipe url
blog name
blog url
attach photo / photo url

Non-Bloggers can also send their recipes..

After sending your recipe, plz wait for atleast 5 days for your recipe to appear in the roundup...

Zucchini Dal Tadka Reni - Whats Cooking

Zucchini Grilled in oven Reni - Whats Cooking

Zucchini Rice Reni - Whats Cooking

Mor Kuzhambu using Raw Papaya | Raw Papaya Mor Kuzhambu | South Indian Mor Kuzhambu | South Indian Kuzhambu Recipes

Mor Kuzhambu is always my favorite. Two weeks before I bought raw papaya thinking to prepare some curry or fry but I don't have guts to prepare thinking how the taste would come. My mom was scolding that I might waste the vegetable. So when I decided to prepare mor kuzhambu I used this veggie and to my surprise it came out good. I was happy I finished the raw papaya finally. 

You can check my kuzhambu varieties here. Some are below 

Sundakkai Vatha kuzhambu 

Manathakkali Vatha kuzhambu 
Masal vadai Kuzhambu

Vendhaya kuzhambu 

Paruppu urundai kuzhambu 
Vendakkai puli kuzhambu
Paruppu Urundai Mor kuzhambu

How to make Mor Kuzhambu

Preparation time: 30 min (including soaking time) | Cook Time: 15 min 
 Total Time: 45 min | Serves: 4

Recipe Category: Main | Recipe Cuisine: South Indian

Ingredients

To grind

Raw rice - 1 tbsp

Coriander seeds - 1.5 tsp

Toor dal - 2 tsp

Cumin seeds - 1.5 tsp

Grated Coconut - 1/4 cup (5 tbsp)

Green chilli - 3

For Gravy 

Butter milk - 2 cups

Turmeric powder - 2 pinch 

Salt as required

To temper

Oil - 1 tbsp
Mustard - a pinch
Urud dal - 2 pinch
Red chillli - 2
Curry leaves - few

Water - as required

Method 

1. Soak the raw rice, toor dal, coriander and cumin seeds for 20 min. Wash the raw papaya.

2. Remove the outer skin of the papaya and again wash it. Now cut into small cubes ( see notes ). Then pressure cook it for 3 whistles with turmeric powder, salt and water. 

3. Now grind all the ingredients mentioned in To grind to a coarse paste adding little water.

4. Now take the buttermilk and mix the coarse paste. Give a nice stir. 

5. Heat the pan or kadai or vessel with 1 tsp oil and add the butter milk mixture and add the turmeric powder and salt. Allow to cook for 3 min in medium flame.

6. Now add the cooked raw papaya to the butter milk and add 1 cup of water. Allow to cook in low flame. When it starts to boil or if you see the bubbles coming, switch off the stove. (see notes)

7. In another pan, add ingredients mentioned in To temper and mix it to the mor kuzhambu.

8. Serve the Mor kuzhambu with the plain rice. 

Yummy Mor kuzhambu using Raw Papaya is ready

Notes:
1. I made the cubes little big and because of that, I feel, the inner part of the papaya cube does not taste that much good. So cut into small or medium sized cubes or cut in length wise.
2. When you leave the buttermilk to cook for longer time, some times, it might get curdled.
3. You can try the mor kuzhambu with different vegetables like pumpkin, paruppu urundai, yam and ladies finger. For ladies finger, fry in oil and then add to the kuzhambu in the final stage.

Tags: Kuzhambu Recipes, Mor Kuzhambu, Mor Kulambu using raw papaya Recipes, raw papaya Recipes, more kuzhambu Recipes, thayir Kuzhambu Recipes, Brahmin style Mor Kulambu Recipes, Kolambu Recipes, Mor Kuzhambu step by step, How to make Mor Kuzhambu, How to make thayir Kulambu, How to make Mor Kulambu, How to make South Indian Mor Kulambu, South Indian Mor Kulambu