Fried Chicken like KFC

(KFC Fried Chicken Recipe, Homemade KFC Style Fried Chicken, KFC Like Fried Chicken)

Ingredients

Coating - 1

• All purpose Flour-1/2 Cup

Coating - 2

• Eggs (beaten) - 2
• Milk - 1 1/2 cups
• Soy sauce - 1/2 tsp. 
• Knorr chicken bouillon - 1 tsp. 
• Freshly chopped parsley - 1 tbsp. 
• Garlic (minced) - 2 large cloves 

Coating - 3

• All purpose flour - 1 cup
• Fine bread crumbs - 3/4 cup 
• Salt - 1/2 tsp. 
• Garlic powder - 1/2 tsp. (not salt)
• Onion powder - 1/4 tsp. (not salt)
• Paprika - 1/2 tsp. 
• Black pepper - 2 tsp. 

Frying

• Cooking oil - 5-6 cups
• Chicken - 2 lb (cut in pieces)

Method

1. Mix each coating ingredients in separate bowls.
2. Heat oil in a kadai put in medium heat(to cook the chicken)
3. Coat the chicken pieces in first flour coating and dip in milk egg coating and in final coating of bread crumbs. 
4. Deep fry the chicken in oil. The oil should not be too hot otherwise the outside gets browned before the inside gets cooked. 
5. Check if its cooked properly and its light brown in color.
6. Put in paper towel.
7. Serve with fries or onion rings with tomato sauce.

Tips

• If you want a juicier chicken, soak the chicken in salt water for 4-5 hours before applying the coating and frying.
• It is better to have the chicken in room temperature before frying as cold chicken takes longer to cook. As a result the outside will brown up faster before the inside gets cooked.
• For a healthier twist, you can bake the chicken at 350 degrees for 35-40 minutes after applying all the coating. That tastes equally good too.

Serving Suggestion

• Serve with french fries or onion rings with tomato sauce as a snack.
• You can also serve this KFC style fried chickens as a side for variety rice.

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Kerala Nadan Chicken Curry

(Naadan Chicken Curry, Nadan Kozhi Curry, Kerala Style Chicken Curry, Country Chicken Curry)

Kerala Style Nadan Kozhi (Chicken) Curry is one of the basic chicken curry recipes from the country side in southern India. It is a very aromatic, spicy and bright looking curry mainly flavored with coconut bits, curry leaves and onions. There are many other curries like the one I've already shared -  How to Make Zucchini Curry etc. However, this is the simplest of all with very few ingredients. It is perfect for bachelors as it does not require any grinding.

Recipe For Making Kerala Chicken Curry

Ingredients

• Chicken - 1 kg (cut into medium size pieces)
• Onion - 6 (sliced thinly)
• Ginger - 2" piece (crushed)
• Garlic - 1 bulb (crushed)
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/8 tsp
• Red chili Powder - 2 tbsp
• Coriander Powder - 2 tbsp
• Turmeric Powder - 1/2 tsp
• Crushed Whole Spices - 1" cinnamon, 2 cloves, 2 cardamom, 1 tsp Fennel seeds, 1/2 tsp Peppercorns (or use store bought chicken masala powder)
• Curry Leaves - 2 sprigs
• Coconut pieces - 2-3 tbsp
• Coconut oil - 3 tbsp
• Salt - as needed

Method

1. Heat the oil in a heavy bottomed pan and crackle the mustard seeds.
2. Reduce the heat and add the fenugreek seeds. Fry for few seconds.
3. Add the ginger, garlic, curry leaves and crushed whole spices. (Reserve a pinch to add at the end.)
4. Cook for about half a minute.
5. Add the sliced onions and saute. Add some salt to speed up the process.
6. Saute on medium heat for 10-15 minutes till it become golden brown and pasty.
7. Add the salt, turmeric powder, coriander powder and chili powder. Mix together and fry for few seconds to awaken the aroma of the spices.
8. Add the chicken pieces and toss to coat with the spices.
9. Cover and let it cook in its own juices for about 5 minutes.
10. Add required amount of  water. Cover and cook on medium heat for about 10 minutes.
11. Add the coconut bits at this stage. Reduce the heat and cook covered for another 10 minutes till oil separates from the gravy.
12. Finally add a pinch of the crushed spices and some fresh curry leaves.
13. Switch off and keep covered till you are ready to serve.

Serving Nadan Chicken Curry

• Enjoy this simple, aromatic, tasty Kerala Style Chicken Curry with some ghee rice, white rice, coconut rice, pathiri or chapati.

non veg

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Egg Kurma

(Muttai Kurma)

Ingredients

• Eggs - 6 (Hard Boiled / Raw)
• Red Chilly Powder - 1 tsp
• Coriander Powder - 2 tsp
• Turmeric Powder - 1/4 tsp
• Garam Masala Powder - 1/2 tsp
• Cilantro - for garnish
• Salt - to taste
• Oil - 2 tbsp

Pic 1 - Egg Kurma with hard boiled egg

List I

• Fried Onions (store bought) - 1/2 cup
• Ginger Garlic Paste - 1 tsp
• Tomato - 2

List II

• Grated Coconut - 1/2 cup
• Fennel seeds - 1 tsp
• Poppy seeds (kus kus) - 1 tsp
• Cashew nuts - 5

Method

1. First of all, grind all the ingredients under 'List I' and keep it aside.
2. Similarly, grind the ingredients under 'List II' and set aside.
3. You can make this kurma in two ways
   • (i) Hard Boil the eggs and add it to the gravy.
   • (ii) Break a raw egg into the gravy and cook it.
   • The recipe is the same for both the kurmas.
4. Heat oil in a heavy bottomed pan/kadai and add the ground paste of 'List I'.
5. Saute for 2 minutes on medium high flame and then add the dry spice powders.
6. Next add the ground paste of 'List II', about 2 cups of water and required salt.
7. Boil this for about 7-8 minutes till everything is cooked and oil separates.
8. Add the egg at this stage and simmer for 4-5 minutes.
   • If you are adding hard boiled eggs, make few slits for the gravy to be absorbed (Pic 1).
   • If using raw egg, break open the egg and gently add to the simmering gravy for the egg to get poached (Pic 2).
9. Garnish with cilantro. Egg kurma is ready to be served

Pic 2 - Egg Kurma with poached eggs

Serving Suggestion

• Serve the egg kurma curry with pulao, chappatti or dosa.

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Butter Chicken

(Chicken Makhani, Murg Makhani, Butter Turkey, Turkey Makhani)


Ingredients
Turkey/Chicken - 1 lb (boneless, skinless)
Onion - 1 (chopped)
Tomato - 3-4 (chopped)
Cashews/Almonds - 5-6
Ginger garlic paste - 2 tsp
Green chilly - 1 (chopped)
Kasoori Methi -  1/2 tsp + 1/2 tsp
Fresh Cream ( or Heavy cream) - 1/4 cup
Chilly powder - 1/2 tsp + 1/4tsp
Corriander cumin powder - 1 tsp + 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Butter - 2 tblsp                            
Salt - to taste                                                 
Oil - 2 tblsp

Method

1. Wash the turkey/chicken and cut it into 1 inch thick cubes. 
2. Apply little salt, chillipowder, corriander powder, kasoori methi and ginger garlic paste. Shallow fry in little oil and keep it aside. You can also put it in skewers and bake it in the oven.
     Tip :- To keep things simple, use 2 tblsp of tandoori chicken masala powder instead of all the individual spices (any brand is fine).
3. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste, green chilly and tomatoes.
4. When all these are nicely sauteed, remove from stove and let it cool a bit.
5. After it is cool enough to handle, grind everything in a blender/ mixie with the cashew nuts to make a paste.
6. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook it for few minutes until the nuts gets cooked.
7. Next add the fried turkey/chicken pieces, with all the dry spices like chilly powder, corriander powder, turmeric powder, kasoori methi, garam masala and salt.
8. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine nicely.
9. Add the heavy cream, mix everything and let it simmer for few minutes.
10. Garnish with chopped cilantro or some cream and serve with pulav, naan, roti. It goes well with anything.

Tips
- If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.
- In restaurants one spoon of sugar is usually added to the butter chicken gravy. I prefer without the sugar. You can add it to get the restaurant flavour.

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Chicken Sukka

Ingredients
Chicken - 1 lb (1/2 kg)
Onion - 1/2 ( diced in medium sized pieces)
Red Chilly powder - 1 tsp
Black Pepper powder - 1 tsp
Coriander/dhania powder - 2 tsp
Turmeric powder - ¼ tsp
Garam masala powder -¼ tsp
Yogurt(curd) -2 tsp
Ginger garlic paste -1 tsp
Salt - to taste
Oil - 2 tsp
Coriander leaves - (for garnishing)

Method 
1. Wash and cut chicken in small pieces.
2. Take a bowl mix chilly powder, pepper powder, coriander powder, turmeric powder, salt, garam masala, ginger garlic paste, yogurt and form a paste. Add the chicken pieces to this and rub at the masala on the chicken. Let this marinate for at least an hour in the refrigerator.
3. Now heat oil in a kadai and saute the chicken. Cover and cook it for 7 minutes or until it is thoroughly cooked.
4.Open the lid and fry on medium high flame for about 6 minutes or until all the water evaporates.
5. Add onions and fry for 2 more minutes.
6. Garnish with coriander leaves, split chillies and lemon or tomato slices .

Tips
- This can be served with biriyani, curd rice, chapatti.
- The juice of one lemon can be poured on top to enhance flavour.

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Indian Style Omelette

Omelette is made by pan with beaten eggs that is spread like a pancake and pan fried. In India, omelettes are made for unexpected guests or when one is short of time. It is so simple to put together. I have tasted so many varieties of omelette in different places including the cheesy omelette, fluffy omelette, masala omelette, vegetable omelette etc. Today I will be sharing the recipe for the classic Indian style omelette. It is an old style recipe that has been followed for years.

Another famous type of omelette in India is the Masala Omelette. I have given the recipe of that also below. These omelettes are served as a simple breakfast as such or with some toasted bread. They also make a good side dish for rice or chapatti.

Recipe For Indian Style Omelette

Preparation time - 5 minutes 
Cooking time - 2 minutes 
Serves - 2

Ingredients (for simple everyday omelette)

• Eggs – 2
• Onion – 1 or 6 shallot onions (finely chopped)
• Green Chili – 1 (finely chopped)
• Salt – to taste

Ingredients (for spicy masala omelette)

• Eggs – 2
• Onion – 1 or 6 shallot onions (finely chopped)
• Green Chili – 1 (finely chopped)
• Cilantro (Coriander Leaves) – 1 tbsp (finely chopped)
• Red Chili Powder – 1/4 tsp
• Cumin Powder – ¼ tsp
• Turmeric Powder – ¼ tsp
• Pepper Powder – ¼ tsp
• Salt – to taste
• Vegetables – ¼ cup (finely chopped tomato, capsicum, carrot, mushroom etc)

Method

1. Whether you prefer to make the simple omelette or the spicy masala omelette, the recipe is the same as below.
2. Break the eggs into a mixing bowl and add all the remaining ingredients to it.
3. Beat it well with a fork or a egg beater.
4. Heat a skillet or a frying pan over medium low heat. Add 1-2 tsp of oil and gently pour the egg mixture.
5. Carefully spread the egg mixture in a circular shape and spread the onion uniformly.
6. Let it cook for a minute on the first side before flipping it. The egg will no longer be runny.
7. Cook the other side for about 30 seconds.

Serving Suggestions

• It is usually served by itself for breakfast. It goes well with some tomato ketchup or green chutney.
• It is also served with some toasted bread to make a quick sandwich. These bread omelettes are very popular railway station food in India.
• They can be served with rice or used to make omelette curry, the recipe of which I will share soon.

Spicy Masala Omelette with Bread

Simple Omelette With Rice

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Pan Seared Chicken

(Indian Style Pan Seared Chicken, Chicken Diet Recipe)

Dietitians in India are recommending to add more low fat protein to everyday cooking. It is very useful for diabetic patients or people who are dieting.

Chicken Breast is one of the best low calorie protein that can be included in our meal. Here is a very very simple dish called 'Pan Seared Chicken' that can be cooked in just 15 minutes. It makes a complete meal when served with some salad or some steamed vegetables. It is so simple to make with just few ingredients that even bachelors could enjoy it easily.

It is one of the healthiest yet tasty non-vegetarien meal that you can find. Enjoy!!...

Method

1. Wash the chicken breast pieces and slice it to 2 thinner pieces. Thinner pieces cooks fast.
2. Sprinkle some of the chicken masala spice mix and required salt on the chicken pieces.
3. Rub the spices all over the chicken slices.
4. Heat a griddle or tawa on the stove over medium flame. spray or drizzle the oil.
5. Place the chicken breast pieces on the tawa.
6. Wait till one side is cooked. Flip the pieces carefully using tongs and cook the other side too.
7. Once it’s fully cooked, the chicken is no longer transparent i.e. it changes from pinkish color to white or golden brown. If you gently press the center of the slice, the meat should feel firm and the juices running out should be colorless and not pink.

Serving Suggestion

• Enjoy this chicken with some steamed vegetables or a side salad.

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Chicken Stir Fry

Ingredients
Chicken (boneless skinless) - 1(cut into small pieces)
Ginger-garlic paste - 1tbsp
gram masala - 1tsp
corn flour - 2tsp
chilli pwd - 2tbsp
turmeric pwd - 1tsp
fennel pwd - 1 1/2 tsp 
lemon juice - 2tsp
salt- as per taste.
red food color - few pinch
oil- 3tbsp
Bell pepper - 1 big 
Onion - 1 medium

Method

1. Mix well the first 10 ingredients. Let it marinate for 1 hr.
2. Cut the bell pepper and onion into big chuncks and keep aside.
3. In a pan put the oil and stir fry the chicken for 7-10 minutes until the chicken is cooked.
4. Remove the chicken pieces or move it to the side and stir fry the veggies in the same oil. 
5. Veggies should be cooked but crunchy, so don't over cook it.
6. Now toss everything together and serve. 
7. This goes very well with rice, pulao, chappatti or bread for sandwiches.

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Chicken and Bean Burrito

 Burrito is a mexican dish which can be very easily made to suit our indian flavour 
and taste. It is a complete meal very delicious and satisfying. Here is a basic recipe 
which can be modified in hundreds of ways to suit to individual taste. 

Ingredients
Chicken breasts (boneless skinless) - 2
Tortilla - 4
Beans - 2 cups (any beans soaked and cooked)
Seasoning mix* - 2 tblsp (chilly powder, corriander powder, garam masala)
Tomato - 1
Salsa - 3 tblsp
Cheese - as needed 
Sour cream - for garnish
Cilantro - for garnish
Green Chillies - 2-3 (for garnish)
Oil - 1 tblsp
* as per taste
Roll over one side

Method

1. Cook the chicken breast separately, shread it into small pieces.
2. Take a pan, heat some oil and fry up the shredded chicken. Remove and set aside.
3. Heat some more oil in the same pan. Add the cooked beans with little water.
4. Add any seasoning mix according to your taste. I made it indian style with little chilly powder, corriander powder, garam masala and salt. Let it cook for 2 minutes.
5. Add the shredded chicken, salsa and cheese to this and mix everything. Switch off after everything blends well.
6. Take a flour tortilla and heat it on a griddle or microwave as per package directions.
7. Place the filling in the middle and garnish with some fresh chopped tomatoes, green chillies, cilantro and sour cream.
8. Fold it as shown in the picture.

Tips
- Cheese can be reduced or totally skipped if needed.
- The filling can be changed and seasoned as per individual taste.
- Generally black beans is used for burritos. I have used red beans since that was what i had on hand.

Steps to make Chicken and Bean Burrito

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Pita Pocket Sandwiches

(Pita Bread Sandwich, Pita Pocket Sandwich, Vegetarian Pita Sandwich)

Pocket Sandwich is a type of sandwich made by stuffing inside any hollow bread variety like Pita. Some of the popular pocket sandwiches include Hot Pockets, Stromboli, Pizza Rolls, Gyros, Falafel, Shawarma etc. I will be sharing the recipes of each of these as and when I get a chance.

Many of us make the usual sandwich made with white bread. Some of us might be making Burgers and Wraps too. Here is another kind of sandwich that can be made with different stuffing of your choice. Most of us love food served in new and different ways. Today I want to share the basic Pita Pocket Sandwich recipe. I wouldn’t call it a recipe but rather an idea for you to incorporate. This is an interesting way of serving a complete meal. You can have the pita bread halves, patties, yogurt sauce and the vegetables for stuffing in a serving platter. Each person can assemble their sandwich themselves and enjoy. Kids would feel proud to make their own pita sandwich. You can easily make this for your next party too.

I have already shared the recipe of making your own homemade Pita Bread. You can very well use store bought pita bread too. Next, you can make any patties of your choice. I have already shared quite a few patties in my site which I have listed below. Once you have the patties ready, assemble your own pita sandwich and enjoy.

Recipe for making Pita Pocket Sandwich

Preparation time: 10 minutes
Cooking time: Nil
Serves : 3

Ingredients

• Pita Bread Halves – 6
• Patties - 6
• Tzatziki Sauce – ¾ cup
• Lettuce – 6 leaves
• Tomato – 1 (cut into roundels)
• Hot Sauce – to taste (optional)

Preparation

1. Make the patties of your choice. I have given a few vegetarian patties options in my website like

   Vegetarian Patties

   • Broken Wheat Patties
   • Black Bean Patties
   • Red Beans Patties
   • Yam Patties
   • Mixed Vegetable Patties
   • Raw Banana Patties
   • Mushroom Patties

   Non-Vegetarian Patties

   • Fish Patties
   • Crab Patties.
2. Prepare the yogurt dressing (tzatziki) by mixing 1/2 cup of Greek Curd with 1 clove of garlic finely chopped, ¼ cup of finely chopped cucumber, 1 tbsp of finely chopped dill leaves, 1 tsp of lemon juice, 1 tsp of olive oil, salt and black pepper to taste. This creamy yogurt sauce is traditionally served with all types of pita sandwich.
3. Make your own pita bread at home or buy some store bought pita bread.

Method (For assembling the sandwich)

1. Take the pita bread halves and warm it on the griddle or in the oven. Do this when you are ready to assemble and serve.
2. Stuff each pita half with 1 patty, 2 tomato slices, 1 lettuce leaf, 1 tbsp of tzatziki sauce and a few drops of hot sauce. Hot sauce is purely optional and is suggested only for those who prefer your sandwich extra hot. Sometimes, I also like to add slices of carrot and cucumber.
3. Wrap it in a paper towel and serve immediately.

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