Chicken 65 ~ Indian Chicken Nuggets

Chicken 65 is one of my favourite comfort food when it comes to non vegetarian. I learned it from my cousin sister. Both my cousins cook wonderful, delicious and mouth watering non vegetarian (mostly chicken, fish, seafood and goat or lamb) dishes. Gosh! I have so much to learn from them.
So here goes the recipe for this mouth watering Chicken Appetizer.

Please don't ask me why it is called Chicken 65? not that I made exactly 65 pieces of chicken. Vague, isn't it? I will let you all know once I find it out.

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Chicken 65 ~ Indian Chicken Nuggets

Recipe Source: Satya Akka
Cuisine: South Indian Cuisine ~ Andhra
Preparation time: 25 minutes
Cooking time: 30 minutes

Ingredients:
3 pounds (1.4 kgs) tender chicken breasts
boneless, skinless and cubed into 1 inch pieces
3 tsp red chilli powder (adjust as per your spice level)
Juice of half lime or lemon
freshly ground black pepper
salt as per taste
for coating/batter:
½ tsp ajinomoto salt
¾ cup corn flour
2 tsp corn starch
2 tbsp corn meal (for crunchiness)
½ cup water
oil for deep frying
for garnishing:
roughly chopped onions and chopped cilantro

Method:

• Clean and cut chicken into one inch cubes and marinate with the first five ingredients in the list. Marinate overnight or at least 2 hours in the refrigerator.
• Prepare batter with rest of all ingredients from the list, add enough water to make a smooth batter similar to pancake consistency.
• Pour the batter over marinated chicken cubes, mix nicely so that all pieces are coated well. Deep fry the chicken pieces batch wise.
  
• Drain excess oil on a paper towel and garnish with freshly chopped onions and cilantro. Serve hot!!!
• The leftover pieces (if any) can be stored in a ziploc bag and heat it in oven at 350°F [176°C] or in microwave on high for 1 minute depending on the leftover quantity.

Stuffed Egg Bread Potlis

Stuffed egg bread potlis, halved and served with ketchup

Stuffed egg bread potlis/small pouches are my new invention in finger foods, I tried them for the first time when a dear friend visited us. I wanted to make something different, unique, loaded with veggies and yet tasty for her kids. This is a quick easy, simple recipe and very entertaining because of its color. I am sure you gonna love this. I used egg batter for coating the potlis which can be easily substituted by besan (chickpea flour) batter and you need to deep fry this in oil juz like fritters or pakodas.

Source: My own
Cuisine: Indian
Prep time: 20 mins
Cooking time: 20 mins
Serves: 4-5
Ingredients
8-10 regular bread slices, trim the hard ends
2 eggs
1 cup of mixed vegetables (carrots, beans, peas,corn)
2 red beets
1 large potato, boiled
1 medium onion
2 tbs grated ginger
1 tbs lemon juice
2 tbs almonds, chopped
1 tbs green chillies,finely chopped
1/4 cup oil for frying
1/4 tsp chilli powder (cayenne)
Salt and pepper

Method:

1. Boil in a pressure cooker the mixed vegetables and red beet.
2. In a dish mash the boiled vegetables and boiled potato.
3. Add chopped onions, almonds, ginger, lemon juice, green chillies, salt, pepper to the mixed vegetables and mix properly.
4. In a separate container, beat the eggs thoroughly.
5. Heat oil in a pan on a medium flame.
6. Take one slice of bread and pat it with warm water to make it soft.
7. Then take it in the cup of your left hand and add some of the vegetable mixture in the middle of the bread and close the sides of the bread.
8. Dip this in the beaten egg mixture and fry it till golden brown, it will have french toast texture and don't worry its less oily.
9. Serve hot with tomato ketchup.

Tips & Note: If you cannot use eggs for coating you can use besan (chickpea flour) batter, but only problem is you need to deep fry the potlis.

stuffed egg bread potlis/small pouches