Pista Milk Palkova

Pista Milk Paalkova

This is high rich flavored sweet tastes good and you can give for kids as it gives more power because of pista and milk protein even a small ball size is enough.Surprise everyone with your pista milk palkova.

You need milk if its high fat milk it will be more tasty.I mostly use cream flavored milk for sweets so its bascially gives a good flavor.

Ingredients:

• Milk -500ml to 1 litre atleast
• semi roasted pista 1 teaspoon 
• Any pista mix powder 2-3 teaspoon atleast
• Sugar 1 cup if required you can add extra
• Ghee 1 or two teaspoon this is lilke a preservative so it make the palkova stay fresh for long days

Procedure

Take a big heavy weighted kadaai or big heavy weighted  pan pour the milk dont add any water to it just add the fresh milk.

when it started to boil it may rise to overflow thats why asked to take a big vessel during preparation

Then and there check the milk stage it will start to create the thick fat layers so stirrer well

Boil it well and always have a eye on it when it started to become thick we need to add the sugar and ghee

When it attained the thick semi paste and bubbles started to vanish add the pista mix and semi roasted pista to it

So your greenish tasty pista palkova ready.This recipe simple but it will take some time to get ready as it has to create fat layers and has to become thick

Note :stirrer well the milk then and there otherwise the bottom side of the milk may get overburnt and will stuck.You need to stirrer then and there.
you can use non stick kadaai too

if you like the recipes dont forget comment me there

Simple Chicken 65 kothu parota version 2

Chicken 65 Kothu Parota(instant simple recipe)

In my past chicken 65 kothu recipe you can skip the cabbage ,capsicum without these also you feel some different taste

Recipe seems to be very simple so you can prepare very fastly if you make the ingredients ready.it was a tasty recipe too like we eat in hotel

You dont need any special recipe for it so we can prepare very instantly


Ingredients:

• Chicken 65- 1 cup just pulse it or chop it into small size but not very small
• Egg- 1 
• Chilly powder-2 teaspoon you can add more upto your spicyness
• Pepper powder- 1 teaspoon
• Tomato-1 or 2
• Parota home made or bought from shop or ready made one -5 to 7 atleast chop it into small size by hands 
• Medium size Onion finely chopped 2 or three
• Green chilly finely chopped thats optional-2 
• salt and oil as required
• Mutton kari masal powder-1 teaspoon(optional)
• Curry leaves

Procedure:


Now take the kadaai add oil then put the onion ,green chillies with a pinch of sugar, a pinch of salt fry it for 10 seconds

Then add the egg wait for 25 seconds then add the chopped chicken ,chilli  powder,tomato and add the required salt .Mix well and wait for 1 minutes and close the lids

When the tomatoes fried well you can add mutton karimasal powder to it in this stage otherwise skip it.if the raw smell faded away take it

Now add this mixture in the parota bowl mix everything well by mixing and you do kothu process by spoon thats optional and transfer to kadaai again.

Switch on the stove in medium flame and fry it for few seconds and reverse the bottom parota mixture to top and top parota mixture to bottom why we are again doing is it gives flavor if your parota is hard you feel you sprinkle some water lightly so it makes it soft.

Add the chopped curry leaves to it on the top and close the lid
This dish preparation just take 10- 15mins to totally to get ready every items you need to fry for few seconds if you overcook means all becomes hard.as already all items cooked

So your hotel style Chicken 65 kothu parota version 2 will be ready within few minutes

Note : dont overcook the chicken 65 for more minutes then it will become more hard

chilly powder and tomato flavor you can add more so it gives some rich taste to it

Check the another version of chicken 65 kothu recipe hotel style click this link 

Chicken 65 Kothu Parota(hotel style)

Chicken 65 Kothu Parota(hotel style recipe)

Recipe seems to be very simple so you can prepare very fastly if you make the ingredients ready.it was a tasty recipe too like we eat in hotel

You dont need any special recipe for it so we can prepare very instantly

Ingredients:

• Chicken 65- 1 cup just pulse it or chop it into small size but not very small
• Egg- 2
• Cabbage chopped -2 table spoon(optional)
• Chilly powder-2 teaspoon you can add more upto your spicyness
• Pepper powder- 1 teaspoon(optional)
• Tomato-1 or 2
• Parota home made or bought from shop or ready made one -5 to 7 atleast chop it into small size by hands 
• Medium size Onion finely chopped 2 or three
• Green chilly finely chopped thats optional-2 
• Capsicum finely chopped 1 (1/2) table spoon 
• Finely chopped garlic(optiona)
• salt and oil as required
• Mutton kari masal powder-1 teaspoon(optional)
• Curry leaves

Procedure:

Take a big kadaai add oil and add the chopped parottas and shallow fry it completely and then mix well properly by shaking the kadaai from stove and again fry it for a while so it will lightly got roasted on all sides.Trasfer to a big bowl

Now take the same kadaai again and add oil then put the garlic,onion ,green chillies with a pinch of sugar, a pinch of salt fry it for 10 seconds then add the finely grated cabbage stirrer for 20 seconds

Then add the egg just wait for 25 seconds then add the chopped chicken ,chilli  powder,tomato ,pepper powder and add the required salt .Mix well and wait for 1 minutes and close the lids

When the tomatoes fried well add the capsicum to it mix well again if you  want you can add karimasal powder to it in this stage otherwise skip it.if the raw smell faded away take it.you dont need to wait for capsicum to cook it has to be crunchy little bit.

Now add this mixture in the parota bowl mix everything well by mixing and you do kothu process by spoon thats optional and transfer to kadaai again.

Switch on the stove in medium flame and fry it for few seconds and reverse the bottom parota mixture to top and top parota mixture to bottom why we are again doing is it gives flavor if your parota is hard you feel you sprinkle some water lightly so it makes it soft.

Add the chopped curry leaves to it on the top and close the lid
This dish preparation just take 10- 15mins to totally to get ready every items you need to fry for few seconds if you overcook means all becomes hard.as already all items cooked

So your hotel style Chicken 65 kothu parota ready within few minutes

Note : dont overcook the chicken 65 for more minutes then it will become more hard and never cook cabbage for long time just u need crunchyness so dont over cook it just saute for few seconds

Hotel Style chicken 65(a simple easy recipe)

Hotel Style chicken 65

These days everyone love to taste a flavor of  food in hotel style or restaurant style in home because of the rich flavor,aroma and a yummy taste.So i too got addicted to such taste.Once i visited a hotel i too mostly love the taste of chicken 65 which was  spicy and softly cooked and crisp too.

Mostly in our house we prepare the chicken 65 something was missing one is the crispyness but sometimes it may become hard and another one is flavor and finally it wont be soft inside also
So i started to find what is the cause for it and finally got it  right

The ingredients what you need is

• Chicken boneless or normal one -1/2 kg
• Oil for deep frying or for shallow fry

For Marination:

• Chicken 65 powder  half sachet atleast if you needed more means add another few teaspoons
• All purpose flour(maida) 2 table spoon if required more we can add extra table spoon
• Corn flour-1 or 2 teaspoon
• Salt as required
• Ginger garlic paste
• Egg 1 or 2 ( white alone you need so leave the yellow part of the egg keep it aside)
• pepper powder 1 teaspoon
• chilly powder 1 -3 teaspoon if required more we can add extra tea spoon
• Lemon juice 1 or 2 teaspoon (optional)
• Curd 1 -2 teaspoon(optional)

Procedure:

Wash the chicken pieces well and filter the water and squeeze the unwanted water.Keep it aside.

Take a mixing bowl add the egg white,ginger garlic paste,chilly powder,chicken 65 powder, maida,cornflour,pepper powder,curd,lemon juice and salt as required .

Chicken 65 powder already have some salt so be careful and add salt in this above mixture.Dont add water now in mixing bowl.just mix everything and check if it very dry paste add a teaspoon of water

Take a fork spoon and punch or press or just write number one like one by moving front and backside of the chicken so  it produce some breaking or holes in chicken pieces why we are doing this the masala will enter inside chicken and give flavor of spicyness

So Now add chicken pieces in the mixing bowl if you have gloves wear it and mix well by hands vigorously and make the masala to get absorbed inside.

Check the salt and spicyness dont forget

Store in fridge for 1 hour atleast.even you can prepare this one day before night and use in morning so the long time it get marinate then it will have a rich flavors in it .

Store in air tight container or in ziplock it.

when marination part over we need to take it out from fridge and allow it to come to room temperature then start to deep fry after 20 mins

another note is you dont need to keep in fridge and you can fry atonce but the masala wont enter inside or it wont reach the chicken inside flesh and the flavor may miss.

So next you can select one choice shallow or deep fry.
Both will be awesome.

Shallow fry make the chicken soft and tender and
deep fry gives the crispyness outside and softness inside.

Dont over cook the chicken then it may become hard.
So preheat the oil as it got heated up just keep in low flame or medium flame then deep or shallow fry it

it will cook fastly because more the time it marinate it makes the chicken soft and tender so it cook very fastly

Finally cut a lemon slice and chopped onions and serve in a plate or bowl along with it as garnishing for chicken 65 so your restaurant style chicken 65 ready.