Ingredients:Two chicken breasts – slice vertically into two or three slices– and beat with a meat-mallet till very thin.
Make the following three batters and keep in separate plates.
1st Batter :
2-3 tablespoons hot sauce or chilly sauce
Ginger/garlic paste – 1 tablespoon
Mayonnaise 2 tablespoons
Mix and keep aside.
2nd Batter :
1 Cup flour (maida)
1 tablespoon chilly powder
Salt to taste (already put salt earlier so go easy on the salt)
Mix and keep aside
3rd Batter/Mix :
Little oregano -1/2 teaspoon
Add just a little salt/pepper to chicken breasts and keep aside. Dip the chicken breasts in 1st batter, then 2nd and then once again in 1st batter and 2nd, roll in the 3rd batter once and shallow fry.
Slice onions into rings and separate them. Dip in the remaining batter and fry and serve alongside the chicken.
Serve piping hot with ketchup and mayonnaise dip.
A hot cup of Tea and some crispy Onion Bhajjea is something that very few can resist. This recipe is simple, quick and yummy……. this is guaranteed.
Come along…check out the recipe.
4 large onions sliced
4 green chillies cut fine
2 sprigs of curry leaves
A small bunch of coriander leaves
1 Cup gram flour/besan
2 tablespoons rice powder/flour
Baking Soda -1/2 teaspoon
Hing – ¼ teaspoon
½ teaspoon red chillie powder
¼ teaspoon turmeric
¾ – 1 cup water
Salt to taste
Oil for frying
Sift the flours into a large bowl. Add baking soda, salt, hing, chillie powder, turmeric powder and salt. Mix all together and add water ½ cup first and mix to make a paste. Add the remaining water a spoonful at a time till a thick paste is formed. Depending on the flour, you may just about need ¾ cup water only. The mixture should be pasty but not runny. Add the sliced onions, curry leaves, coriander leaves, green chillies and mix.
Heat oil in a deep frying pan and when it is hot enough, put blobs of the onion and flour mixture. Do not over crowd the pan. Fry on both sides till crispy. Drain on paper towels and then serve hot with a steaming cup of tea or coffee.
This is a recipe that has been forwarded by our friend and member, Ms Meira D’silva, from Melbourne, Australia. Thank you dear Meira; and we hope that you are the pioneer of a new trend on our Blog “Readers Recipes”. Readers/Members/Friends – please do send us your favourite recipes (with or without pictures) for publishing on your very own Blog; “Bring On The Chef In You”. Due credit will be given to you. Over to you Meira !!!!!
Most of my cooking or recipes are vegetarian or eggetarian (in search of a better word!), keeping hubby’s taste buds in mind!
I always try something that is easy to cook yet nutritious. This recipe was actually born out of one such search.
I’m not a big cereal fan, and there was this big box sitting in the shelf with no signs finishing. I thought I’d try my hand at making it into a snack, similar to a mixture. This takes about 5-7 mins to make and tastes wonderful with Tea or Coffee.
- Cereal – 2 cups. I used Kellogs Cornflakes (original Kellogg’s® cereal). Any other unsweetened cereal works well.
- Salt – 1/2 tea spoon (add per taste)
- Chili powder – 1/2 tea spoon (add per taste)
- Mustard seeds – 1/2 tea spoon
- Turmeric – 1/2 tea spoon
- Garlic powder – 1/2 tea spoon
- Curry leaves – 10-15 leaves
- Whole peanuts – 1/2 cup (roasted)
- Olive oil – 1 table spoon
Take a pan and heat it to medium. Add oil. Once the oil is heated, add mustard seeds and let them splutter. Add peanuts and saute for 2 mins. (It’s better to have the peanuts roasted before to get the crunchiness). Turn the heat to low. Then add all other ingredients except the cereal. Mix the ingredients well and immediately add the cereal. Mix it well and turn the heat off. Let it cool before you eat to allow the cereal to crisp. Serve it with Tea or Coffee.
(Recipe courtesy : Ms. Meira Dsilva- Australia)
Apologies for the stand-still in our blog. Am back in town now after the ‘Monsoon Wedding’ festivities. Promise to have regular updates from now on. There are many ways to serve beaten rice and this in one of them. This is the version that I prefer. Enjoy.
1 cup beaten rice
1 cup freshly grated coconut
2 green chillies
Curry leaves (few)
Salt – a pinch
Sugar + jaggery to taste
2 small onions- chopped very fine
In a bowl add fresh coconut to which add all ingredients (except beaten rice) and mix thoroughly till the sugar is nearly dissolved. To this mushy mass, add the beaten rice and mix well. Serve with a steaming cup of coffee.