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Chicken 65 Gravy Recipe

Chicken 65 is one of the popular dishes of South Indian cuisine.  Chicken 65 is a spicy, deep fried tasty chicken delicacy, originated in Chennai, India. It was first introduced in 1965 by the Buhari Hotel Restaurant in Chennai.

Boneless pieces of chicken are marinated with different spices, flour and curry leaves and thereafter deep fried in oil. Chicken 65 can be served as dry or as gravy. For gravy, the flour coated chicken pieces are again sauteed into a spicy curd gravy.

Although the chicken 65 is  a boneless chicken dish, I also use pieces of chicken with bones because my kids like it that way.

The recipe is not that complicated and I have used simple home ingredients which I store in my kitchen. Serve chicken 65 as a starter or as a side dish.



Chicken 65 Gravy Recipe
📎Course : Side Dish  📎Cuisine : South Indian 🔪Preparation Time : 30 minutes ♨Cooking Time : 30 minutes 🕞Total : 60 minutes
🍴Servings : 2-3
INGREDIENTS:

For Marination :

500 gms of chicken (boneless) 1 tbsp ginger garli…

Mango Yogurt Dessert

Mango yogurt is a simple homemade mango dessert recipe which can be prepared with just 4 ingredients. An easy summer dessert which you can serve to your guests this summer. As the season of mango is on, I prepared this mango yogurt dessert today. Mango and hung yogurt is blend into a smooth puree and then chilled. Garnish with chopped cherries before serving.

Mango Yogurt Dessert 

INGREDIENTS:

1/2  cup hung yogurt 1 ripe mango (big) 2 tbsp sugar 1 tsp cardamon powder 2 tbsp of chopped cherries 
METHOD:

Wash mango and peel. Make small cubes.Now in a blender jar take mango cubes, hung yogurt, sugar and cardamon powder. Blend again into a smooth puree. Transfer the liquid into a airtight container Close the lid and place in the freezer for 6 hours.After 6 hour take out the container from the freezer and garnish with chopped cherries. Enjoy! 

List of Fruits found in Assam with their English Names

Here is a list of fruits found in Assam with their English names. 


Assamese Name = English Name Kordoi (কৰদৈ) = Starfruit (Scientific name : Averrhoa carambola)Lichu (লিচু) = Litchi (Scientific name : Litchi chinensis)Matikothal (মাটিকঠাল) = Pineapple (Scientific name : Ananas comosus)Komola (কমলা) = Orange Noga Tenga (নগা টেঙা) = Rhus srmialataAhom Bogori = Peach (Scientific name : Prunus persica)Kothal (কঠাল) = Jackfruit (Scientific name : Artocarpus heterophyllus)Siral (চিৰাল) = Mouse Melon (Scientific name : Melothria scabra)Torbuj (তৰবুজ) = Watermelon (Scientific name : Citrullus lanatus)Bogori (বগৰী) = Jujube ( Scientific name :  Zizyphus jujuba)Modhuri (মধুৰী) = Guava Jamuk (জামুক) = Malabar Plum, Java Plum or Black Plum (Scientific name : Syzygium cumini)Aam (আম) = Mango  Mouchumi (মৌচুমি) = Sweet Lime (Scientific name : Citrus limetta)Lataku (লেতেকু) = Baccurea (Scientific name : Baccurea sapida)Dalim (ডালিম) = Pomegranate (Scientific name : Punica granatum)Kol (কল) = Banana …

Fish, Fermented Bamboo Shoots and Okra Curry

Fish and fermented bamboo shoots curry is a very simple yet tasty fish curry recipe.
Bamboo shoots are part of traditional Assamese cuisine. In Assam young bamboo shoot sprouts are found during summer between the months of June and August. There are only two to three varieties of bamboo shoots available in the local market in my place. Last Saturday my husband bought a bamboo from the local market. I preserved some for fermentation. It requires only 3-4 days for fermentation. The taste of raw bamboo shoot is bitter. After fermentation the bamboo shoots become sour and can be used to prepare fish curry.

In this fish curry I have used fresh fermented bamboo shoots that I made last Saturday. I'm also using okra in this fish curry. The recipe is very easy. Serve with steamed rice.

* Also read "How to ferment and preserve bamboo shoots "

Fish, Fermented Bamboo Shoots and Okra Curry 
📎Course : Main Course  📎Cuisine : Indian/ Assamese  🔪Preparation Time : 5 minutes ♨Cooking Time…

Night Flowering Jasmine Leaves Fritters | Assamese Xewali Pator Bor

Night flowering jasmine plant or xewali / sewali is a small tree with long hairy leaves. The flowers are fragrant and white in colour with orange-red centre. Night jasmine flowering plant is a medicinal plant. Its flowers and leaves are used to cure many diseases in Ayurveda. 

Night jasmine flowers and leaves has a bitter taste. Night jasmine flowers are dried in sun and stored for later use. To know about the recipes of night jasmine flowers >click here.



For those who love bitter food items,  xewali pator bor is a good choice. The night jasmine flowering leaves are dipped into a spicy batter and then  deep fried in oil. You can enjoy these fritters as a snack or serve it as a side dish with rice in lunch or dinner. 

Night Flowering Jasmine Leaves Fritters | Assamese Xewali Pator Bor
📎Cuisine : Indian 🔪Preparation Time : 5 minutes ♨Cooking Time : 5 minutes  🕞Total : 10 minutes


INGREDIENTS:
 5-6 night jasmine flowering leaves  1/2 cup chickpea flour  1 tbsp rice flour or semolina   1/4 t…