Category Archives: starter

Sweet Corn Chicken Soup Recipe / How to make sweet corn chicken soup / Soup recipes

Sweet Corn Chicken Soup Recipe / How to make sweet corn chicken soup / Soup recipes

As it getting cold, most of us feel to have food in form of liquid but healthy, nutritious and filling. Sweet corn chicken soup is one such soup which is packed with protein, healthy, and easy to digest during winters.

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Sweet Corn Chicken Soup / How to make sweet corn chicken soup

Not only me but most of like this sweet corn chicken soup, due to the crunchiness of chicken, corn and it’s rich creamy texture. Give a try and let me share the recipe…

I use to share any of my latest to Fiesta Friday and this Friday since I was out of city, wish to take mine to the Fiesta Friday #199 party hosted by Angie@thenovicegarderner.

CLICK HERE for more soup recipes.

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Sweet Corn Chicken Soup / How to make sweet corn chicken soup

Ingredients:

  • Chicken – 100 gm
  • Onion – 1 no
  • Sweet corn – 2 handful
  • Spring onions – 4 strands
  • Black pepper powder – 1 ½ tsp
  • Garlic – 2 cloves
  • Egg white – 2 nos
  • Corn flour – 2 tbsp
  • Salt – 1 tsp or as per your taste
  • Butter – 1 ½ tbsp.

Preparation:

  • Heat 3 to 4 cups of water in a heavy bottom vessel, add chicken and sweet corn once the water starts boiling.
  • Sprinkle salt to it and cook until the chicken and sweet corn becomes soft and tender.
  • Peel and finely chop the onions, garlic and keep it aside.
  • Once the chicken is cooked, remove the stock from flame, and remove all the chicken pieces from the stock.
  • Separate the chicken meat from the bones and keep it aside.
  • Heat butter in a heavy bottomed in a kadai, add onions and garlic and cook until they turn golden brown.
  • Add spring onions, pour soy sauce, chicken pieces and cook for a min.
  • Pour in the stock along with sweet corn, sprinkle black pepper powder and bring it to boil.
  • Meanwhile mix corn flour in 3 tbsp of water, and pour it to the soup and cook for a min or until the soup thickens.
  • Pour in the egg white and beat it well with fork for 2 to 3 mins.
  • Remove it from fire and garnish with spring onions.

Serve hot.

Sothu Vadagam / Rice Crackers – Exotic Summer Recipes – Madraasi Exotic recipe

Sothu Vadagam / Rice Crackers – Exotic Summer Recipes – Madraasi Exotic recipe
Boiling summers are so terrific, but there are something that you can make use out of it. Nothing than exotic recipes – Usually I use to prepare these Sothu Vadagam / Rice crackers, from the fermeneted rice and store it throughout the year.
CLICK HERE for more summer recipes. Taking this to Fiesta Friday #172 hosted by Angie@thenovicegarderner.

Soththu Vadagam / Rice Crackers

All over TamilNadu, we could see most of terraces drying out their vadagams. Vadagams come in too many varieties, since I am in Bangalore in an apartment, with little space I could prepare only few varieties and would love to share it with you. Usually I use prepare few varieties of vadagams and store it for all over the year, as it would be the best side dish for many dishes like pulikulambu (tangy curry), sambar, mochakottai kulambu and variety rices. An easy side dish that can be prepared in seconds and packed for lunch boxes.
Today in our Exotic Wednesday, sharing the video of preparing sothu vadgam, you can also prepare this vadagam the same with the steamed rice which is not fermented, but the fermented gives a wonderful taste. Also I prepare vadagam / crackers with veggetables, soon will update the recipe. Stay tuned with us…
CLICK HERE for Sothu Vadagam Text Recipe
Making of Sothu Vadagam / Rice crackers / Pazhaya soru vadagam / Fermented Rice Crackers –

Chicken 65 / Chicken 65 with Homemade Masala

Chicken 65 / Chicken 65 with Homemade Masala

Chicken 65 being one of the most common food among Indians, that can be prepared in minutes but only the masala matters here. Chicken 65 is can be consumed any time may be as a starter, side dish or a tea time snack. Also, chicken 65 goes out well with variety rice, meals may be a vegetarian or a non-vegetarian and also with parotta salna for dinner, I to have this combo which is deadly – Parotta, Salna and Chicken 65 served with thinly sliced onions.

Usually most of use store bought masalas, which has food color and preservative, this resulted me in preparing the masala at homemade with one more benefit as it has no ginger-garlic, you can also flavor them with vegetables or paneer.

I have already shared Chicken 65 Masala recipe, which has no ginger-garlic, no added color and no preservative. Hence this masala can be used in times of vrat to fry vegetables like plantain, gobi as gobi 65, paneer as paneer 65.

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Chicken 65 / Chicken 65 with Homemade masala / How to make chicken 65 at home

CLICK HERE for more Chicken recipes and CLICK HERE for Homemade Chicken 65 Masala.</span?

If you prefer you could add food color and ginger-garlic paste and marinate the ingredient before you deep fry them. Let me share the Chicken 65 recipe…

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Chicken 65 / Chicken 65 with Homemade masala / How to make chicken 65 at home

Ingredients:

  • Chicken – ½ kg
  • Homemade Chicken 65 Masala – 3 ½ tbsp
  • Curd / Yogurt – 1 ½ tbsp
  • Ginger-garlic paste – 1 ½ tbsp
  • Lemon juice – 2 tsp
  • Curry leaves – 4 sprigs
  • Salt to taste
  • Oil for deep frying

Making of Chicken 65 using Home-made masala –

Preparation:

  • Clean and roughly the chop the chicken to medium pieces.
  • Separate the curry leaves from the sprig.
  • Transfer the chicken to a large bowl, add the home-made chicken 65 masala, curry leaves, curd / yogurt, gin-garlic paste, lemon juice and required amount of salt.
  • Mix well using your hands, so that the masala blends well with the chicken.
  • Let it marinate for an hour.
  • Heat oil in a kadai, gently drop in the chicken pieces and fry them on both sides.
  • Once the chicken is fried, drain the oil and remove the chicken pieces to a plate.
  • Serve hot with thinly sliced onions and lemon wedges.

Note: Make sure that the oil should be medium hot, so that the chicken remains juicy even after it’s fried. Once the oil is hot, chicken would be burnt and won’t be cooked inside. Adjust the level salt, as the masala itself has salt in it.