Prawn Curry

Ingredients 

Cooked king prawns (Fried) (250 gms)

Small onion finely chopped (2-3)

Bay leaf

Cumin seeds (1/2 tsp)

Sliced green chillies (4)

Turmeric (1/2 tsp)

curry leaves,

Coriander Powder (1/2 tsp)

Cumin powder (1 tsp) 

Red chilli powder (1 tsp)

Fresh chopped coriander

Salt 

Oil

Procedure

1. In a non-stick saucepan add oil and heat up.

2. Add the bayleaf and cumin seeds till it splatters

3. Add onions and cook until  soft and smooth

4. Add the powders mentioned above, mix and leave on medium heat for a few minutes until the raw smell goes away

5. Add the prawns and the sliced chillies and cook until the prawns have released all the water 

6. Add 1 very small cup of water and cook until it's all done

Garnish it with Coriander leaves or Curry leaves and have it with rice or chapati.

Spiced Buttermilk (Masala Chhaas)

If you are out in this heat wave and the sun is sucking you dry, avoid yourself from resorting to any sort of aerated drinks, grab a glass of buttermilk (masala Chhaas) instead, this drink will not only charge you up and cool you down but will also help you in digestion. Yes, this is one of the best summer drink apart from the smoothies, easy to make and delicious.

Ingredients

Yogurt (200-300 gms)
Water (1 Glass)
Cumin seeds
Black Pepper Powder
Roasted Cumin Powder
Coriander leaves & Pudina leaves
Salt
Ghee/ vegetable oil (2 Tsp)
Ice Cubes (2 small)


Method

1. Take the Yogurt in a bowl

2. Add a glass of water and whisk it properly.

3. Add salt, Black Pepper Powder, Roasted Cumin Powder and blend it thoroughly.

4. For Tadka, heat  ghee/veg oil in a tadka pan, once ghee melts or oil gets heated add the cumin seeds and let it flutter, now pour the tadka on the blended yogurt.

5. Pour it into a tall glass or a Kulhad and garnish it with coriander and mint leaves. You may also add two ice cubes.

Spicy Chicken 65

Chicken 65 is a spicy fried dish that seems to have originated in Chennai in India.
Why the number 65, this dish used to be listed in the number 65 of a restaurant named Buhari that used to serve this fried chicken and it became so famous that people ordered this dish using the number 65.

So if you are wondering what was so special about this dish that made its mark not only in Chennai but also across India, you yourself have to taste this dish to find out more. It is not that tough seems like cooking normal chicken fry but the taste is entirely different when served with curry leaves that leaves behind its flavour.

So here we go:

Ingredients: 

• 300 gm chicken breast, cleaned and cut into small cubes (boneless)
• ½ tsp Kashmiri chilli powder (adjust to taste)
• ¼ cup thick plain yogurt (or ½ cup buttermilk)
• ¼ tsp black pepper powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 3 tsp ginger garlic paste
• ½ tsp turmeric powder
• 3 tsp rice flour or corn flour (corn starch)
• few of curry leaves
• 2-3 cups of oil, for frying
• 1 tsp vinegar (optional)

Preparation:

1. Whisk the yogurt with all the spices, corn flour, ginger-garlic paste, and some salt. Add the vinegar only if your yogurt is not sour.

2. Now add the chicken pieces to it and marinade it well.

3. Now keep this mixture under refrigeration for minimum of 6 hours or overnight would be perfect

4. When you want to prepare this dish, heat oil in a pan which should be enough for the chicken to be deep fried.

5. Once the oil gets heated up fully, put the marinaded pieces one by one overlapping each one and fry it till the crust turns fully red in a medium flame , once it is cooked and the crust turns deep brown or red. Take it out from the pan and keep it on a tissue paper to soak the rest of the oil.

6. Drain and add curry leaves to the fried pieces of chicken. Serve it with Lemon and onion rings.