Chicken-65 Fried Rice(Fast food/Restaurant style taste) @ soniya jaraika Kitchen

Recently tried Chicken-65  fried rice it taste good and it was really yummy too.Guests,friends and my hubby everyone liked it very much.Many of my friends asked me to share the recipe.So i am sharing here.

Ingredients:

Onion 1 cup
Chicken 65 chopped into small piece 1 cup
Garlic 3 chopped very finely into small pieces
Olive oil or normal refined oil or together
Capsicum 1/2 cup its optional
Cabbage or Carrot finely grated
2-3 eggs break it keep it aside
Pepper upto ur spicyness
Chilly powder upto ur spicyness
Agenamotto 2 pinch
Cooked Rice normal or Basmathi rice.
Salt to taste

Procedure:

Rice u have to cook correctly.For fried rice it has be cooked well not has to be over cooked or half done.

Keep it aside

Take a Kadaai it should be thick kadaai or iron kadaai or non stick  kadaai so u get a good flavor

When kadaai got preheated well just add olive + refined oil 2 teaspoon  each

Then add garlic it has to be lightly cooked dont over roast garlic it may change the taste

Now add Onion add pinch of salt allow it come transparent in this stage add veggies saute well add little salt

Note the veggies are not allowed to cook completely or over cooked it has to be crunchy half cooked .

Add little oil if required because we may add egg next.

In this stage add chicken 65 half cup and add the egg ,salt,pepper,chilly powder,agenamoto salt.allow to cook lightly then saute well then and there.

Dont continuously stirrer and when partially cooked add cooked rice,salt switch off the stove.Mix well properly and completely

check the taste if it properly mixed .Switch on the stove in medium flame stirrer well for 40 -50 seconds and mix the remaining half cup chicken 65.Switch off the stove

SO your tasty chicken-65 fried rice is ready.

Crispy Dhaal Adai @ soniya jaraika Kitchen

A tasty crispy adai to make your tummy full and make it happy. Everyone will love to have it.here is the recipe

Ingredients:

For Grinding:

Channa dhaal- 3 to 4 cup

Moongudaal-2 cup

Toor daal-2 cup

Urad daal -1/2 cup

Garlic 4-6

Green chilly-3

Red chilly-5-7 

Chillies are upto ur spicyness

Salt

For seasoning:

Oil-2-4 teaspoon

Mustard

Onion-finely chopped 1 cup

Green finely chopped -2

Finely chopped coconut or pulse the coconut in mixie it come as small teeth like shape.don't over grind coconut it has to be crunchy somewhat

Sombu (fennel seed) ,curry leaves keep it aside add it after grinding batter seperately

Procedure:

Mix all daal togther in a vessel .Soak dhaal for 3 -5 hrs in hot water wash it well before soaking.you can refrigerate in fridge if u won't have time means.soaking for many hours makes the grinding process very simple.

Split as two part. Grind first half part with half part chillies ,half part garlic,salt  as semi paste.it has to be little messy.pour in batter bowl. Next part of dhaals,chillies ,garlic salt as dry coarse not too messy.add little water for grinding don't add more water. U have to grind like dhaal vadai format like

Add curry leaves,fennel seeds in the batter.

Take a kadaai add oil then mustard, onion,green chilly,coconut saute well.

Then add this mixture in batter. Thatsal ur batter is ready. The same procedure is for thavalai vadai .so u can take this dry batter for vadai .

For daal adai u can add little  water.

Now take dosa pan.spread this batter slowly by a spoon and add oil.

Keep in medium flame.for adai the dosa pan has to be hot pre heated well.

Then turn the other side to cook if the front side got cooked so ur crispy adai got ready.

It taste good along with sugar or coconut chutney or any kuruma

Senakilangu vadai @ Soniya jaraika Kitchen

After a long gap , today i tried Senakilangu vadai it was crispy soft and taste good.here is the recipe
It's a cutlet or vadai we can say




For grinding 1:

Coconut -two tablespoon
Garlic-5to6
Pattai (cinnamon sticks)-3
Small sambar Onion-4
Milagai vatthal-5-8 according to ur spicyness
Mutton Kari masal-1 teaspoon




Grind it as a fine paste.

In the mean time pressure cook the finely chopped senai kilangu 2-3whistles that has to be fully cooked so we can easily mash it.




Filter the senai kulangu cooked water and wash it three times in cold water then pulse it again in above grinded paste.




Now add gramflour-1/2 tablespoon,chicken65powder 1teaspoon,mutton Kari masaal-1teaspoon,rice flour 1 table spoon ,salt, finely chopped fresh curry leaves, coriander leaves,onion,green chilly,




Mix everything well prepare balls or vadai shape deep fry it as vadai.all consistency have to be in corect limit then only it will set in corect taste and flavor.

Paneer Veg Mommos

Paneer Veg Mommos Masala flavored

Hi friends today tried Paneer veg mommos and Paneer veg roll.today I share the recipe. I hope u all like it and try it too. Feedback me how it came for u.

I tried mommos by my new version you can try by ur new versions too


Ingredients:

• Onion-1to 2 big size
• Capsicum-1 medium one
• Grated Color or normal Cabbage-1cup
• Grated Carrot-1
• Garlic finely choped-4
• Soya sauce-1teaspoon
• Tomato sauce -2-3teaspoon
• Pepper powder required level
• Mutton Kari masal- 1 to 3 teaspoon
• Paneer finely chopped into small cubes 
• Salt
• oil
• Ghee
• Maida or All purpose flour-2 to 4 cups
• sugar

Procedure:

Take a bowl and make a soft dough by maida and allow it to set for 10-20mins atleast.don't forget to close the lid

Now take a kadai add oil then add finely chopped onion , garlic and add 1/2teaspoon sugar and a little salt.saute it well in high flame

Now add finely chopped capsicum.saute well.next add the veggies.mix well and add little salt.

Low the flame add soya sauce mildly and tomato sauce then pepper powder .mix well when its half cooked add 2 teaspoon karimasal.off the stove transfer to a bowl dnt forget to add salt


Take the same kadai add 1teaspoon ghee and oil then saute paneer in it.add salt,chilli powder 2 teaspoon and 1teaspoon kari masal powder. mix well add the already cooked veggies. mix well off the stove

Check d salt dnt forget.

Now start to roll the dough in small size like chapathi it has to be thin and keep the veggies in center and form the mommos design like sarees pallus.its easy only

carefully close it and seal it

In this mean time fill water in idly vessel allow it to boil by closing the lid.

Take idly plate grease with oil and spread well then keep the mommos and close the lid.

Steam cook for 3-5mins it will become transparent that's the correct stage.so ur tasty mommos will be ready

In the same veggie mix you can make a veg roll.


So both will taste awesome

Check the images here

Note:Paneer and veggies need not to be cooked for more time.if its over cooked u can't get that taste.semi or partially cooked will be a good flavor for mommos