• Home
  • Page Layouts
  • Page Templates
  • Theme Colors
    • Lifestyle Pro Blue
    • Lifestyle Pro Green
    • Lifestyle Pro Mustard
    • Lifestyle Pro Purple
    • Lifestyle Pro Red
    • Lifestyle Pro Teal

Relish The Bite

Taste of happiness

  • HOME
  • ABOUT
  • RECIPE INDEX
    • SNACKS & APPETIZERS
    • BREAKFAST
    • BAKED RECIPES
    • LUNCH & DINNER
      • RICE/BIRYANI VARIETIES
      • SIDES
        • DRY CURRY/STIR-FRY
        • SOUTH INDIAN CURRY/KUZHAMBU
        • NORTH INDIAN CURRY/DAL
        • RAITA/DIPS/CHUTNEY
        • Soups/Salads
      • PASTA PIZZA & TACOS
      • BREAD
      • CHINESE ASIAN INSPIRED
    • NON-VEG RECIPES
    • DESSERTS
    • BEVERAGES
  • SNACKS
  • BREAKFAST
  • NON-VEG RECIPES
  • RICE/BIRYANI VARIETIES
  • LAMB
  • SOUTH INDIAN CURRY/KUZHAMBU
  • VEGAN
  • NORTH INDIAN CURRY/DAL
  • DRY CURRY/STIR-FRY
  • PASTA & TACOS
  • CHINESE ASIAN INSPIRED
  • BAKED RECIPES
  • COLLECTIONS
  • BREAD
  • BEVERAGES
  • DESSERTS
  • FESTIVAL RECIPES
    • SNACKS & APPETIZERS
    • SWEETS/DESSERTS
  • RESOURCES
    • HOW TO START A BLOG
    • TITBITS
    • PRESS
  • CONTACT
You are here: Home / 2018 / Archives for January 2018

Archives for January 2018

Chicken 65 – Restaurant Style

January 26, 2018 by Suki 11 Comments

Chicken65-4

Chicken65-4

The famous deep-fried, south Indian appetizer 🙂 crispy outside and juicy inside!

Small pieces of chicken are marinated and then deep-fried till crisp.  This is one of the best things that you can do with chicken   I am sure there will be no one saying a no to this chicken recipe. This taste exactly like a restaurant one, I am sure you would love this recipe.

This is a recipe that I am updating the picture 🙂 from August 13, 2014! Omg! Time flies :D. It’s an old classic recipe I always use. I made this a week back with pepper chicken and biryani for my sweets. I bought a chicken breast used half for pepper chicken and used other half for chicken 65. Perfect for a single person J happy meal. I did not like my old picture 😉 much. Just trying to improve :). I had another recipe scheduled for this week 🙂 just inserted this into the schedule ;). I was so eager to post this.

Chicken 65 – I used to wonder where did this name come from and read some stories about this. There are many different stories for how the name came about but the most acceptable/logical theory seems to me is that it was introduced in 1965 by the famous Buhari hotel restaurant in Chennai. Many sources claim that “this dish originated in a military canteen in Chennai and as most of the soldiers, officers were from various parts of the country, to avoid language problems, they actually used a unique numbering system in the menu card/board and this particular dish was the 65th item on that menu. So it became chicken 65. But I used to wonder what happened to Dosa 16, lamb 36, omlette 01, why dint this dish survive. And I read one hilarious one, the chicken was cut on the 65th day! Hehe! Funny!

My other chicken favourite recipes:  Spicy chicken roast, pepper chicken curry, sweet and spicy garlic chicken drumsticks, spicy chicken egg fry noodles

This taste great as an appetizer. Also taste great with lamb biryani, shrimp biryani, chicken biryani.

 

5.0 from 2 reviews
Print
Chicken 65
Author: Suganya Hariharan
Recipe type: Appetizer
Cuisine: Indian
 
Ingredients

  • For the Marinade:
  • Chicken – (try to use thigh meat) but I used two chicken breast.
  • Chillis – slit into slices
  • Turmeric powder – Just a pinch
  • Cumin powder – 1 tbsp
  • Chilli powder – 1 1⁄2 tbsp
  • Coriander powder – 1 tbs
  • Red colour – just a pinch
  • Ginger garlic paste – 1 tsp (I always blend fresh garlic and ginger)
  • Chilli garlic paste – 1 tbsp
  • Salt – 2 tblsp
  • Ajinomoto – 1 Tsp
  • Pepper powder – 1 Tsp
  • Corn flour – 3 tbsp
  • Egg – 1

  • Other ingredients:
  • Oil - for deep frying
  • Curry Leaves - few
  • Green Chilies - 2 halved
  • Lemon - ½ wedge just to season
Instructions
  1. Take a mixing bowl and mix all the ingredients under the “marinade” section. I usually rest it overnight. Allow it to rest at least for two-three hours.
  2. Heat the oil to deep fry the chicken in medium flame. When oil becomes hot, add the chicken in batches and deep fry them till it becomes crispy and turns brown. Remove extra oil using by placing them on a kitchen tissue.
  3. In the same oil, just fry the slit green chillies and curry leaves. Place it on the top of the chicken, squeeze lemon to garnish.
Notes
1.When frying chicken,Egg makes a nice coating and seals the edges. Juices won't escape making the chicken tender.

2.The more resting time the softer the chicken 65 will be.

3.You can also temper with cumin seeds, chopped garlic,. Fry for 30 sec.

4.I used chicken breast because I did not get chicken thigh that day, try to use chicken thigh. It's juicier.

5.If you want to avoid red colour, you can use Kashmiri chilli paste and do with no colour. It tastes the same with no difference.

6.You can also onion to garnish.
Wordpress Recipe Plugin by EasyRecipe
3.2.1311

Filed Under: NON-VEG RECIPES, SNACKS & APPETIZERS Tagged With: appetizer, buhari style chicken 65, chicken, chicken 65 recipes, chicken fry 65 tikak recipes, chicken recipes, Indian, Indian chicken fry recipes, kids favorite chicken recipes, Non-vegetarian, restaurant style chicken 65, side dish, SIDES, snacks, starter

Egg Omelette Kurma

January 18, 2018 by Suki 1 Comment

eggkurma-2

Disclaimer: This post has been sponsored by Burnbrae Farms. I have been compensated monetarily, however, all opinions are my own, as always

eggkurma-2

Vegetable egg omelette cooked in a curry made with flavorful roasted whole spices and coconut. I used Burnbrae Egg Creations Garden Vegetable egg whites to make the omelette which simplifies cooking and makes it even easier!

I have to tell you something! I used the egg white carton from Burnbrae. If you haven’t tried it, you should know that Burnbrae’s Naturegg Simply Egg White products are real, pasteurized egg whites.

Burnbrae cracks and separates the eggs for you – creating a simple and convenient product to help get back on track from the holidays. They separate the egg whites and add vegetables or herbs (depends on the product you buy) to it with the right amount of salt and everything. Basically, you just have to add it to the pan straight and cook like any other omelette. Burnbrae is the brand I use here for eggs in Canada. I always buy their eggs 🙂 so this is not at all new to me! Very convenient and saves a lot of time. Surely a big help for mornings! Although whole eggs are healthy, Naturegg Simply Egg Whites are a lighter meal option after the holidays (fewer calories and fat). You can look for other recipes to use from their egg whites – Burnbrae recipes. They sent a beautiful package 🙂  🙂

eggkurma-7

I used Burnbrae’s Garden Vegetable Simply Egg Whites, which was perfect for this recipe. Saved some good time for me. You can very well use the eggs for this recipe and make your omelette to add to the curry.

I like making kurma as it is easy and quick to prepare. We can have it with rice or with Indian bread like naan, paratha or parotta. I have couple of kurma recipes on my blog ready: Lamb/mutton kurma, chicken spicy kurma, Potato Kurma, Paneer baby corn chettinadu kurma

You can have this egg kurma with hot rice, Jeera rice or with Indian bread like naan, paratha or parotta.

eggkurma

5.0 from 1 reviews
Print
Egg Omelette Kurma
Author: Suganya Hariharan
Recipe type: Main
Cuisine: Indian
Serves: 3 cups
 
Ingredients
  • To grind:
  • • Coriander seeds – 2 tsp
  • • Cumin seeds – 2 tsp
  • • Fennel seeds – 1 tbsp
  • • Coconut – 3 tbsp, freshly grated
  • • Chilli powder – 1 Tsp
  • • Red chillies – 3, whole
  • • Poppy Seeds – 1 tbsp
  • • Ginger – 2 inch
  • • Garlic pods – 5

    Curry:
  • • Oil – 1.5 tbsp
  • • Red onion – 1 cup
  • • Green chillies – 1, chopped finely
  • • Tomato – ½ cup, chopped finely
  • • Turmeric powder – ½ tsp
  • • Coriander – 2 tbsp, chopped finely
  • • Lemon juice – 1 Tsp
  • • Salt – to taste

  • • Burnbrae Egg Creations Garden Vegetable Egg Whites or
  • • Omelette whites: Using beat 2 eggs with chopped vegetables, salt (1/2 tsp)and pepper (1/2 tsp).
Instructions
  1. Omelette: Take a pan of oil over medium heat and pour the white egg or beaten egg batter. When its golden brown and turn the other side. Remove, place it on a plate and roughly chop (bigger pieces) and set aside.

  2. Masala: Blend all the ingredients under to grind with 2 tbsp of water.

  3. Curry: Take a pan with oil over medium heat, add the onions and green chillies with a bit of salt. Saute well till the onions get transparent for around 2 minutes.



  4. Add the tomatoes with turmeric powder. Saute well for a minute

  5. Add the blended paste and sauté for 5- 6 minutes in medium flame till it oozes out oil.

  6. Add one cup of water, mix well, close the lid and let it boil for 5 minutes. Taste and adjust your salt level accordingly now.

  7. Then add the omelettes to it and let it boil for another 5-6 minutes.
  8. Garnish with freshly chopped coriander leaves, squeeze some lime juice and switch off.
Wordpress Recipe Plugin by EasyRecipe
3.5.3229

eggkurmalandscape

Filed Under: NON-VEG RECIPES Tagged With: Burnbrae egg recipes, Burnbrae egg white recipes, Egg omelette kurma, Egg Omlette Kurma, egg omlette recipes, Egg omlette streetfood recipes, egg recipes, Egg rice recipes, Hotel Egg kurma recipes, Indian egg omlette recipes, Indian kurma recipes, Indian Recipes, recipes with egg whites recipes, Restaurant style egg kurma recipes, side dish for rice, south Indian kurma recipes

Tawa Paneer Masala – Quick Dhaba Style

January 11, 2018 by Suki 2 Comments

Dhabapaneer-3

Dhabapaneer-3Grilled paneer/Indian cottage cheese cubes simmered in spicy aromatic Indian masala. Ideal for jeera rice or Indian bread like naan or roti.

My first post of the year 🙂 Happy new year to all!!! Life is beautiful :)! Enjoy! Be kind to one another 🙂

 

Thank you for supporting even though I did not post lots of recipes last year as the first six months I took a break from blogging. I am still not dedicated enough to post as per my plan of posting one recipe every week but hoping to stick to the plan at least this year :)!. Dreams and dedication are a powerful combination. Next few weeks are going to be busy for me, so started typing some recipes from December last week and scheduled posts for every Thursday or Friday to keep my blog active. It took a lot of effort to type and schedule for social media accounts. Hopefully, everything works :)! Here is my first scheduled post :).

I made this with roti and ghee rice, it was luscious. I usually make paneer once in a while when I feel like eating something exotic. It is paneer dish or vegetable biryani that I crave most times. Dhaba (Roadside restaurant) recipes are quick to make as it is made for people to grab quickly their food on their commutation break. This is a recipe I learnt from my friend years back with a slight revise from my side. This is a no tomato curry.

This recipe tastes great with veg fried rice, ghee rice or Kerala parotta, restaurant-style vegetable biryani or butter naan.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream.

I have a collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favourite Paneer Recipes: Handi paneer Dhaba style, Kashmiri chaman qaliya, Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Dhabapaneer-4

Print
Tawa Paneer Masala - Quick Dhaba Style
Author: Suganya Hariharan
Recipe type: Main
Cuisine: Indian
Serves: 4 cups
 
Ingredients
  • For Marination:
  • • PAneer – 300gms, sliced into big rectangular cubes (or any shape you fancy)
  • • Lemon Juice – 2 tbsp
  • • Dry Methi leaves – ½ tbsp
  • • Coriander leaves, chopped finely – 1 tbsp
  • • Chaat masala - 2 tsp
  • • Salt – 1 tsp

    for the gravy:
  • • Oil – 2 tbsp
  • • Cumin seeds -1 tsp
  • • Onion – 1 cup, chopped finely
  • • Green chilli – 1, chopped finely
  • • Garlic – 5, chopped finely
  • • Ginger – 2 inches, chopped finely
  • • Chilli powder – 2 Tsp
  • • Coriander powder – 2 Tsp
  • • Pepper powder – ½ tsp
  • • Garam masala – 1 tsp
  • • Mango/Amchur powder – 1 Tsp
  • • Water – 1 cup
  • • Cream – 3 tbsp
  • • Coriander leaves – 1 tbsp, chopped finely
  • • Lime juice – 1 Tsp
Instructions
  1. Marinate paneer cubes with lemon juice, dry methi leaves, coriander leaves, chaat masala and salt for 5 minutes.

  2. Heat a tbsp of oil in a pan over medium flame; add the marinated paneer, grill and wait till gets brown on both sides, remove and set aside.

  3. In a pan, heat oil, add cumin seeds and when the colour changes, add onion, green chilli, garlic, ginger, salt and sauté until golden brown.

  4. Add the chilli powder, coriander powder, pepper powder, garam masala, mango powder to it. Saute well for a minute and add ½ cup of water. Close the lid and wait for 2 mins till it gets mixed up.

  5. Add cream, mix well, close the lid and wait for another 2 minutes till it gets mixed up.

  6. Open the lid, add paneer and stir well until the paneer is well blended with the spices.

  7. It will take around 5 minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.
  8. Add chopped coriander leaves, squeeze some lime and switch it off.
Wordpress Recipe Plugin by EasyRecipe
3.5.3229

Dhabapaneer-2

Filed Under: NORTH INDIAN GRAVIES/DAL/CURRY Tagged With: best Indian paneer curry, Best quick paneer recipes, capsicum recipes, dhaba paneer recipes, Dhaba style paneer recipes, guest dinner paneer recipes, handi paneer dhaba style, handi paneer recipes, No tomato curry, North Indian best paneer curry, north Indian vegetarian curry famous, paneer Indian recipes, paneer recipes, party style potluck paneer recipes, quick famous north Indian style vegetarian recipes, quick Indian paneer curry, quick Vegetarian side dish, restaurant style handi paneer, restaurant style paneer butter masala, restaurant style paneer curry, tawa paneer for roti, Tawa Paneer Masala - Quick Dhaba Style, vegetarian paneer recipes

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

LOOKING FOR SOMETHING?

logo
Food Advertisements by
logo
Food Advertisements by

Categories

STAY CONNECTED

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

SUBSCRIBE BY EMAIL

SEARCH RELISH THE BITE

logo
Food Advertisements by

Copyright © 2025 · Lifestyle Pro Theme on Genesis Framework · WordPress · Log in