Friday, 22 June 2018

Fried Chicken / KFC style Fried Chicken

Fried Chicken / KFC style Fried Chicken is a popular non vegetarian starter these days. From kids to adults everyone relish this appetizer. I tried to replicate the recipe at my own kitchen and it has turned out pretty good. It may not be the exact same recipe however I can say it is quite similar to the famous fried chicken retail chain. Fried chicken is very popular among all age groups so you can opt is as a starter for your home party and I bet every body will enjoy this crispy fried chicken.

I have boiled the chicken 50% which reduce your marination time. Sometimes though you marinate the chicken for longer period of time due to the improper heat distribution during frying chicken may not be well cooked from all the side. So this is a major concern however if you half boil the chicken you can easily overcome this problems. In methods I have used salt in different stages and every time I used it in limited quantity. If you think you can add more salt in one step let me tell you that is not going to work. Limited use of salt in every stage will help to cook the chicken in different stages as well as salt penetrates in each layers and makes your chicken tasty.  So what are you waiting for? Try Fried Chicken/ KFC style Fried chicken at home and share your feedback with me!

Fried Chicken / KFC style Fried Chicken

Chicken - 400 gms, leg piece, wings, (With bone pieces)
Lime Juice - 2 teaspoon
Salt to taste
All purpose flour - 1 cup
Oregano - 1 teaspoon
Mixed Herbs (Dried) - 1 teaspoon
Garlic Powder - 1 teaspoon
Ginger Powder - 1/2 teaspoon
Red Chilli Powder - 1 teaspoon
Black Pepper Powder - 1 teaspoon
Eggs - 2
Milk - 2 tablespoon
Black salt - 1 teaspoon
Refined Oil - 3 cups for deep frying


1. Marinate the chicken pieces with lime juice and salt for 30 minutes.

2. Next half boil (50%) the marinated chicken pieces and drain the water and pat dry them using kitchen towel.

3. Now  beat eggs along with milk and add salt into it.

4. Mean while in a bowl mix all purpose flour, salt to taste, garlic powder, ginger powder, red chilli powder, black pepper powder, oregano, and mixed herbs. Keep it aside.

5. Now take this flour mixture in a paper bag.

6. Next dip the boiled chicken pieces in the egg-milk batter and place the chicken pieces into the flour mixture bag and shake well. You can put few pieces (2 to 3 pieces) at a time, so that all the pieces get coated well.

7. Take out the chicken pieces from bag and tap the chicken pieces so that the extra flour can be removed.

8. Follow the similar steps for the remaining pieces.

9. Heat oil in a wok and deep fry the chicken pieces in low to medium heat until they are golden brown. Serve them with ketchup.

NB: Avoid frying all the chicken pieces at a time. Only place 2 to 3 pieces at a time.
Once they are fried, take them out on a kitchen towel to soak the excess oil.
Avoid high heat as it can burn the chicken pieces from outside remaining the uncooked inside.

Friday, 8 June 2018

Orange Iced Tea / How to make Orange Iced Tea

Orange Iced Tea is a wonderful drink to welcome your guest. Whenever guest comes home during summer we often think what to offer because during hot summer days people prefer cold drinks than hot beverages like tea or coffee.  Hence we just simply welcome guests with a glass of soft drink. However, this Orange Iced Tea is just perfect for Summer days. You are offering your guest tea and on the other hand, it is a chilled drink too.

I am sure you must have tried different flavours of tea such as Ginger Tea, Lemon Tea, Cardamom Tea and many more. Have you ever tried fruit flavour tea? If not you must try it and I would say Orange Iced Tea is the best one to try. It is so refreshing that after you serve it to your guest they are definitely going to praise your taste. Every Summer I do prepare Iced Tea Lime Soda which is also a very good welcome drink during Summer. This time I tried with orange and I totally loved it. I have a plan to try Peach Iced Tea. Share your idea what all fruit flavoured tea I can prepare....Till then you check out the recipe and don't forget to try at home.

Serving - 2
Preparation Time - 5 minutes
Cooking Time - 1hr 15 minutes

Orange Iced Tea

Tea leaves - 11/2 teaspoon
Orange - 2 to 3 nos
Water - 2 to 3 cups
Sugar - 2 tablespoon
Ice cubes - Few

For Garnishing

Orange Slices - 3 to 4
Mint Sprigs - 2 to 3


1. Squeeze orange juice from the oranges and keep aside.
2. Boil water in a saucepan.
3. Add sugar and tea leaves into the boiling water. Boil for 2 minutes and switch off the gas and cover the pan with a lid for couple of minutes.
4. Strain the tea decoction in a pitcher and allow to cool it.
5. Now add the orange juice into the pitcher and keep it in the refrigerator for at least 1 hour.
6. Take two glasses and add ice cubes into them.
7. Now pour the cold orange tea into the glasses.
8. Add orange slice and mint sprig to each glass and serve immediately.

Monday, 4 June 2018

Pui Shak Ghonto / Malabar Spinach and Vegetable Mishmash

Pui Shak Ghonto or Pui Shak Chochhori is an authentic dish from Bengali cuisine. This is a dish very popular in almost all the Bengali households. Pui shak ghonto is normally cooked with Hilsha Fish Head (we call it Ilish macher Matha die Pui Shak). Sometimes macher tel or Fish fat is also used instead of fish head which also tastes good. Yes, we Bengalis eat each and every part of fish, as a genuine fish-lover! However, there is also a vegetarian version of pui shak ghonto which is equally tasty like the non-veg version.

My better half loves eating pui shak ghonto. After my marriage whenever we bought Hilsha, it was almost mandatory to buy pui shak and in search of pui shak we used to have a good riding from one place to another (8 to 9 years back pui shak was not easily available in the part of Bangalore where we used to stay). However, nowadays pui shak is easily available in sabji mandis of Bangalore. While cooking any kind of ghonto or chochhori , pumpkin is must. We use bori in the vegetarian version of pui shak ghonto. Check out here the age-old recipe of pui shak ghonto (my version)

Pui Shak Ghonto / Malabar Spinach and Vegetable Mishmash

Pui shak / Malabar Spinach - 1 bunch ( 300 to 400g)
Pumpkin - cut into blocks, 11/2 cups
Potato - 1 medium, cut into blocks
Onion - 1 medium, chopped
Green Chilli - 2
Bori - 8 to 10
Salt to taste
Turmeric Powder - 1 teaspoon
Cumin Powder - 1/2 teaspoon
Coriander Powder - 1 teaspoon
Panch phoron/Bengali five spice mixture - 1/2 teaspoon
Mustard Paste - 1 teaspoon
Mustard Oil - 4 to 5 tablespoon
Bhaja Masla (Coriander powder: Cumin Powder: Garam Masala Powder: Black Pepper Powder, 2:2:1:1; roasted) - 1/2 teaspoon

1. Chop the Pui shak roughly including the leaves and the tender stems.
2. Wash them thoroughly and keep aside.
3. Heat oil in a wok and fry the bori(s) and kept them aside.
4.Next add panch phoron and once they start crackling add potato pieces and cook for few minutes under low to medium flame.
5. Next add pumpkin pieces and cook them for few more minutes.
6. Now add salt and turmeric powder and mix them and cover it for 3 to 5 minutes under low flame.
7. After that add chopped onions, green chilli and mix them well.
8. Next add cumin and coriander powder and mix well with the veggies. If required add 1 or 2 tablespoon of water to avoid burning the spices.
9. Now add chopped pui shak and cover the wok with a lid and cook under low flame.
10. Green leafy Malabar spinach will leave water and allow it to cook for 5 to 7 minutes.
11. After that add1 cup of water and add mustard paste and cover it once again.
12. When the veggies are almost cooked, dry up the excess water by putting it under high flame.
13. Finally add fried bori and bhaja masla and mix it well. Switch off the gas and serve it with plain rice.

N.B: when you are planning to prepare pui shak ghonto ilish macher matha die you should follow the below steps.
Marinate the fish heads with salt and turmeric powder. Later fry them in mustard oil and keep them aside. Use the remaining oil for cooking the curry in above mentioned way and finally mix the fried heads with the curry and pui shak ghonto ilish mach er matha die will be ready.