Benefits Of Water Chestnut tamil/ Boiled Water chestnut /Singada /rare street food/How to cook ?
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Recipes in this Video
6 recipes
Ingredients
- ●2 cups cooked rice
- ●4 large eggs
- ●2 tbsp vegetable oil
- ●1 medium onion, finely chopped
- ●2 tomatoes, chopped
- ●2 green chilies, slit
- ●1 tsp ginger-garlic paste
- ●1/2 tsp turmeric powder
- ●1 tsp red chili powder
- ●1 tsp garam masala
- ●1/2 tsp cumin seeds
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the cumin seeds and let them splutter.
- 3Add the chopped onions and sauté until they turn golden brown.
- 4Stir in the ginger-garlic paste and green chilies, cooking for another minute.
- 5Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft.
- 6Push the mixture to one side of the pan and crack the eggs into the other side. Scramble the eggs until fully cooked.
- 7Mix the scrambled eggs with the masala mixture in the pan.
- 8Add the cooked rice and garam masala, stirring gently to combine all ingredients.
- 9Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- 10Garnish with fresh coriander leaves before serving.
Equipment
large panspatulaknifecutting board
🌶️🌶️🌶️Medium
Chicken 65 originated from South India, particularly Chennai, and is believed to have been created in the 1960s at a military canteen. This dish is a celebration of bold flavors, often enjoyed as a spicy appetizer or snack. It's deeply rooted in Indian culinary culture, with variations across regions, and has gained popularity globally, often served in Indian restaurants worldwide.
Ingredients
- ●chicken
- ●yogurt
- ●ginger-garlic paste
- ●red chili powder
- ●turmeric powder
- ●coriander powder
- ●garam masala
- ●lemon juice
- ●curry leaves
- ●green chilies
- ●cornstarch
- ●rice flour
- ●salt
- ●oil for frying
- ●fresh cilantro
Instructions
- 1Marinate chicken in yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, lemon juice, and salt for at least 1 hour.
- 2Add cornstarch and rice flour to the marinated chicken; mix until evenly coated.
- 3Heat oil in a deep frying pan over medium heat until hot.
- 4Fry marinated chicken pieces in batches until golden brown, about 5-7 minutes per batch.
- 5Remove fried chicken and drain on paper towels.
- 6In a separate pan, heat a little oil and add curry leaves and sliced green chilies; sauté until fragrant.
- 7Add the fried chicken to the pan; toss to coat with the spices.
- 8Garnish with fresh cilantro before serving.
Ingredient Alternatives
yogurt
Healthier: Greek yogurt
Cheaper: buttermilk
Greek yogurt adds creaminess with fewer calories.
cornstarch
Healthier: arrowroot powder
Cheaper: all-purpose flour
Arrowroot is a natural thickener, while flour is more accessible.
red chili powder
Healthier: paprika
Cheaper: cayenne pepper
Paprika offers color with milder heat.
ginger-garlic paste
Healthier: fresh ginger and garlic
Cheaper: minced garlic
Using fresh ingredients enhances flavor.
Techniques
marinatingfrying
Equipment
mixing bowlfrying panslotted spoonpaper towels
🌶️🌶️🌶️Hotdairygluten
Also Known As
Chicken 65 FrySpicy Chicken 65
vegetariangluten-freedairy-free
Chutney has its roots in Indian cuisine, where it serves as a vibrant accompaniment to various dishes. Traditionally made from fresh herbs, fruits, or vegetables, chutneys add flavor and balance to meals. Today, chutneys have gained global popularity, with numerous regional variations emerging, reflecting local ingredients and tastes.
Ingredients
- ●fresh cilantro
- ●fresh mint
- ●green chilies
- ●ginger
- ●garlic
- ●lime juice
- ●salt
- ●sugar
- ●yogurt
- ●cumin seeds
- ●onion
- ●tomato
- ●tamarind paste
- ●coconut
- ●water
Instructions
- 1Wash fresh cilantro and mint leaves thoroughly.
- 2Combine cilantro, mint, green chilies, ginger, and garlic in a blender.
- 3Add lime juice, salt, and sugar to the blender.
- 4Blend the mixture until smooth, adding water as needed to achieve desired consistency.
- 5Toast cumin seeds in a dry pan over medium heat until fragrant, about 2-3 minutes.
- 6Add toasted cumin seeds to the blender and pulse to combine.
- 7Chop onion and tomato finely.
- 8In a bowl, mix the chutney with chopped onion and tomato.
- 9If using, fold in yogurt for creaminess.
- 10Taste and adjust seasoning with salt or lime juice as needed.
- 11Serve immediately or refrigerate for 30 minutes to enhance flavors.
- 12Enjoy with snacks, sandwiches, or as a condiment with meals.
milk
Ingredients
- ●500g boneless chicken, cut into bite-sized pieces
- ●1/2 cup yogurt
- ●1 tbsp ginger-garlic paste
- ●1 tsp red chili powder
- ●1/2 tsp turmeric powder
- ●1 tsp garam masala
- ●1 tsp cumin powder
- ●1/2 tsp salt
- ●1 tbsp lemon juice
- ●1/4 cup cornstarch
- ●1/4 cup water
- ●Fresh curry leaves for garnish
- ●Chopped coriander for garnish
Instructions
- 1In a mixing bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, salt, and lemon juice to create a marinade.
- 2Add the chicken pieces to the marinade and mix well to coat. Cover and let it marinate for at least 1 hour in the refrigerator.
- 3Preheat your oven to 200°C (400°F).
- 4In a separate bowl, mix cornstarch with water to create a batter.
- 5Dip each marinated chicken piece into the cornstarch batter, ensuring they are well coated.
- 6Place the coated chicken pieces on a baking tray lined with parchment paper.
- 7Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is cooked through and slightly crispy.
- 8Remove from the oven and garnish with fresh curry leaves and chopped coriander before serving.
Equipment
Mixing bowlBaking trayParchment paperOven
🌶️🌶️🌶️Medium
Ingredients
- ●4 large green chilies
- ●1 cup cooked chicken, shredded
- ●1/2 cup cream cheese
- ●1/2 cup grated cheese (cheddar or mozzarella)
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 cup all-purpose flour
- ●1/2 cup corn flour
- ●1 tsp baking powder
- ●1/2 tsp red chili powder
- ●1/2 cup water (as needed)
- ●Oil for deep frying
Instructions
- 1Wash the green chilies and make a slit on one side, removing the seeds if desired.
- 2In a bowl, mix the shredded chicken, cream cheese, grated cheese, garlic powder, onion powder, black pepper, and salt until well combined.
- 3Stuff each chili with the chicken mixture, pressing gently to fill them completely.
- 4In another bowl, combine all-purpose flour, corn flour, baking powder, red chili powder, and a pinch of salt.
- 5Gradually add water to the flour mixture to make a smooth batter, not too thick or too runny.
- 6Heat oil in a deep frying pan over medium heat.
- 7Dip each stuffed chili into the batter, ensuring it is well coated.
- 8Carefully place the coated chilies in the hot oil and fry until golden brown and crispy, about 4-5 minutes.
- 9Remove the chilies from the oil and drain on paper towels to remove excess oil.
- 10Serve hot with your choice of dipping sauce or chutney.
Equipment
Deep frying panMixing bowlsSpatulaPaper towels
🌶️🌶️🌶️Low
veganvegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●1 cup garlic cloves, peeled
- ●1/4 cup mustard seeds
- ●1/4 cup fenugreek seeds
- ●1/2 cup sesame oil
- ●1/4 cup salt
- ●1/4 cup red chili powder
- ●1/4 cup vinegar
- ●1 tsp turmeric powder
Instructions
- 1In a dry pan, roast the mustard seeds and fenugreek seeds until fragrant. Let them cool.
- 2Grind the roasted mustard and fenugreek seeds into a coarse powder using a spice grinder or mortar and pestle.
- 3In a mixing bowl, combine the garlic cloves, ground mustard and fenugreek powder, salt, red chili powder, turmeric powder, and vinegar. Mix well.
- 4Heat the sesame oil in a pan until it is hot but not smoking. Allow it to cool slightly.
- 5Pour the warm oil over the garlic mixture and stir well to combine all the ingredients.
- 6Transfer the mixture into a clean, dry glass jar, ensuring there are no air pockets.
- 7Seal the jar tightly and let it sit in a cool, dark place for at least 3 days to allow the flavors to meld.
- 8After 3 days, the pickle is ready to be consumed. It can be stored in the refrigerator for longer shelf life.
Equipment
mixing bowlpanspice grinderglass jar
🌶️🌶️🌶️Medium
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