Chicken 65

Ingredients:

Chicken - 1/2 lb
Ginger & Garlic paste - 1 tsp
Red chilli powder - 2 tsp
Salt - to taste
Lemon juice - 1/2 tsp
Curd - 1 tsp
Water - 1/2 cup
Oil - 4 tbsp
Food color - a pinch

Method:

1. Add chilli powder, salt, lemon juice, ginger & garlic paste, curd, food color to the chicken and marinate the chicken for about 3 hours.
2. Heat oil in a pan. Add the marinated chicken and saute it till the raw smell of ginger and garlic goes off.
3. Add water and allow it to cook for 10 mins with the lid closed, stirring occasionally.
4. Then allow it to cook in low heat until the chicken becomes dry.
5. Garnish it with onion and lemon. Spicy and yummy chicken 65 is ready.


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Kallabaela kootu

Ingredients:

Channa dal - 1/2 cup
Onion - 1/4 or sambar onion - 5
Tomato - 1
Turmeric powder - a pinch
Red chilli powder - 1 1/2 tsp
Salt - to taste
Tamarind extract - 3/4 tsp
Kootu powder - 1 tbsp (Kootu powder should be prepared by ourselves, the steps for which is posted in the podi section - click the link to get there)
Brinjal - 3 (cut lengthwise)
Garlic pods - 2 (chopped)
Oil - 1 tbsp
Water - 1 1/2 to 2 cups

For seasoning:

Mustard - little
Urad dal - 5 g
Channa dal - 5 g
Onion vadagam - a little or onion - 4 pieces
Asafoetida - a pinch
Curry leaves
Coriander leaves

Method:

1. Pressure cook the channa dal with a little water, turmeric powder, 1 tsp oil and tomato for 1 whistle.
2. Then add the cut onion, brinjal,garlic pods, salt and chilli powder to the cooked channa dal. Pressure cook for 1 whistle.
3. Add the kootu powder and tamarind paste. Allow it to cook for few minutes so that the kootu becomes a little thick.
4. Season the kootu with mustard seeds, urad dal, channa dal, onion or onion vadagam, curry leaves, coriander leaves and asafoetida.
5. Serve hot with plain rice and ghee.

This is a famous kannadiga recipe.

Keerai Masiyal

Keerai Masiyal

Ingredients:

Keerai (spinach) - 2 bunches
Onion (big) - 1 1/2 nos
Sambar Onion - 4 or 5 (optional)
Green chillies - 3
Garlic - 1 pod
Tomato - 2 nos
Cumin seeds - 1/2 tsp
Tamarind - a little
Salt - to taste

For seasoning:

Mustard - a little
Urad dal - 1/4 tsp
Red chilli - 1

Method:

1. Cook the keerai along with all the above ingredients.
2. Roast 2 garlic pods, 1 red chilli and 5 g of cumin seeds in oil and add them to the cooked keerai mixture.
3. Then grind the mixture adding salt.
4. Season the keerai masiyal with mustard, urad dal and red chilli.
5. Serve with rice. It goes fine with chapathi also.

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