CHICKEN 65

CHICKEN  65

INGREDIENTS
Boneless skinless chicken  - 300 gms
Garam masala - 1 tsp 
Garlic and ginger paste - 3 tsp 
Red chilies powder - 2 tsp 
All-purpose flour - 2 tsp 
Egg - 1 
Food coloring, red - 1 pinch 
Yogurt - 2 cups 
Corn flour - 3 tsp 
Lime juice - 3 tsp 
Oil for frying 
Salt to taste 
Onions and coriander leaves for garnishing 


METHOD:


Take a bowl and mix corn flour, all purpose flour, ginger garlic paste, chilli powder, egg,Garam masala,food color, yogurt Lime juice and salt to thick batter. 
Add chicken pieces to the batter and marinate for about one hour. 
Deep fry the marinated chicken pieces till they turn golden. 
Now add lime juice, mix well and garnish it with onions and coriander leaves

KAADAIVARUVAL

INGREDIENTS 


Quail (Kaadai)- 2 
Chilli powder-1/2 tsp 
Green chilli- 2 
Red chilli - 2 
Ginger- 2 cm 
Garlic- 2 pods 
Lemon - 1 
Onion- 1/2 
Curry leaves- few 
Salt- for taste 
Oil- for frying 


METHOD


Clean the kaadai and cut it into half. 
Grind a paste with green chillies, red chillies, garlic, ginger,with half  lemon juice. 
Marinate the kaadai halves with the ground paste and salt for half hour. 
In a nonstick pan heat oil, add curry leaves and onion. 
Fry till onion turn goldern brown. 
Add kaadai and mix well. Close the lid and cook for 10mins. 
Once the kaadai is cooked well and turn dry, the dish is ready. 
Place the halves on a serving dish, put the browned onions from the pan over it. 
Garnish with coriander and lemon wedges.