Chicken 65

Hello people,

I am so excited to do my 1st blog post in this new country!. Most of you already know that I have relocated to Texas Austin. Its been close to 3 weeks in this new country & I have slowly started liking this place. Currently we are still staying in the hotel & fortunately we have a well equipped kitchen. The first 1 week we eat from outside almost everyday. I was so fed up with Pizzas, Tortillas that I decided to cook our normal Indian food. I definitely love the Mexican food here & I have been feasting on all the fatty food. Very soon I need to start hitting the gym:)

Along with us my hubby`s friend (colleague) also has moved to Austin. Since we are put up in the same hotel, I get to meet his wife everyday & its a great time pass. She was at my place last week & I had made chicken 65 for lunch. She loved it & was asking for the recipe, that`s when I realized that this recipe is still not up in my blog. Chicken 65 is one of India's famous appetizers. It is also a street food that is available all over India.  I make this dish quite often at home as its very easy to make. I mostly make it when I have guest at home & also when I have cravings to have fried chicken:). This dish tastes superb when its made fresh & had hot. This is a very good party appetizer & it definitely be a big hit.So finally here is my chicken 65 recipe. Well there might be many versions of this on Google, but this is one of the easiest & tastiest one that I make.

Serves: 5 people
Making time: 30 mins
Marination: (Optional)

Ingredients:

• 500 gms bones chicken cut into cubes
• 8 Tbsp plain flour
• 3 Tbsp corn flour
• 1 Tbsp chopped ginger
• 1 Tbsp chopped garlic
• 3 Tbsp light soya sauce
• 1 Tbsp kashmiri chili powder (Paprika)
• 1/2 Tsp cumin powder
• 1/2 Tsp Coriander powder
• 1/2 tspn Garam Masala powder
• 1/4 Tsp turmeric powder
• 1 Egg beaten
• 2 Tbsp lemon juice
• 1/4 Tspn chili powder to garnish
• salt as per taste
• 1/4 Tsp Red food color optional (I dint add color)
• 2- 5 Tbsp water
• Cooking oil for deep frying (Sunflower, vegetable or Canola oil)
• 10- 15 curry leaves

Directions:

1. Make a semi thick batter with plain flour, corn flour & beaten egg.
2. Add in all the Masala powder (chili powder, coriander, cumin, garam masala, turmeric powder) salt. lemon juice& salt to the batter & mix well. Add water if required to get the right consistency.
3. Mix the chicken cubes in this batter & allow it to rest for about 1 hour in the refrigerator.
4. Heat the oil in the heavy bottom pan, deep fry the chicken until golden brown on medium heat. Remove chicken & place it on a paper towel for excess oil to drain.
5. Now in a Wok or a Pan add 2 tbson of oil, fry the ginger & garlic until light brown, Add the curry leaves, 1/4 tspn chili pwder, Soya Sauce, lemon juice & turn off the heat. Now mix in the hot fried chicken into this & give it a good toss. Serve it fresh & hot. 

Note:

1. This time when I made chicken 65, I dint have corn flour nor plain flour. I added Pan cake flour instead & the result was very good too. You may wish to use Pan cake four too:)
2. If you want it more spicy you can add more chili powder in the batter or also can add in chopped green chilies
3. Always serve this fresh to enjoy the crispiness.

Coorg Homestay

This post has nothing to do with my cooking skills. This is my homestay "Zion's Homestay"  in Madikeri- coorg. Its a 2 bedroom house with 2 toilets, a big living room & dining. Its right in Madikeri town. Its perfect for a very nice cozy homely stay & offcourse yummy homemade food.

Perfect for families to stay very comfortably. My homestay can accomodate maximum 10 people. Extra bed can be provided if needed. My mom makes very good food & you can order whatever you want in advance.

Some info on Coorg:

Kodagu is one of the most famous hill station in India proudly nicknamed as "Kashmir of South"/ "Switzerland of India" etc. Blessed with beauty and bounty of forests and mountains, it is also known as Mother Nature's special place. It is truly a nature lover's paradise with great landscape, lush green valleys, misty woods, racing rivers and enchanting waterfalls.

Any visitor to this bewitching place goes back with evergreen memories. In this lush land live "Kodavas", the inhabitants o Kodagu, having their own richly diverse typical taste, creed, colour, language and dress code, whose deeds have been immortalized in history. Kodavas are known for their beauty, ornate jewelley, bravery and hospitality. This district has given many a army generals, sports persons, bureaucrats, men of quality to the fourth estate and so on.

The important crop of Kodagu is coffee along with pepper and Cardamom. The taste of mandarin oranges lingers long in the taste buds. Kodagu is also famous for producing the tastiest honey.

The birth place of "River Cauvery" the life line of Karnataka, the luck line of Tamil Nadu is in Kodagu at the feet of Brahmagiri Hills known as Talacauvery which is the famous pilgrimage centre.

Kodagu attracts the attention of the whole world as it has produced great personalities.

Here are the pics of my homestay.

A big living Room

Bedroom 1 With Attach Bathroom

 

Dining Area

  Bedroom 2

Raja Seat which is wakable distance from my house. Around 1/2 kms

 

The famous Omkareshwara Temple

 Nisaragamdama one of the tourist attraction. An island with lots of adventure sports,

Buddhist monastry at Kushalnagar

Tariff:

Seasonal Rate Rs 3000 for the whole 2 bedroom house with complimentary breakfast. For maximun 6 people. Rs 150 will be charged for extra person.

Off season the Rates are Rs 2500 with breakfast for maximum 6 people in the house.

Mail me for details, booking & discounts for bigger groups. Sheelarodrigues1@gmail.com