Saggubiyyam Chekkalu Recipe - Nippattu - Thattai Recipe in Tamil

Saggubiyyam Chekkalu or Thattai recipe is one amongst the traditionally made savouries during festive occasions. It is a variation of Rice Crackers which are made in different shapes and sizes also called as Sabudana Chekkalu, Nippattu recipe in kannada, Thattai murukku recipe in tamil, Appalu, Chekkalu in telugu.

My friend's mom send me this savoury.
When I tasted chekkalu I really liked them a lot and was planning to do this since long. But I don't know how to make the recipe. I just figured out the process with a guess and it worked.The Sago Rice Crackers which I made matched with the rice crackers sent by my friend's mom. 

Saggubiyyam Chekkalu - Ingredients

(Makes 40 to 50 pieces, shelf life : 1 month)

1. Sago - 50 gms
2. Rice Flour - 300 gms
3. Red Chilli Powder - 4 tsps
4. Salt - To taste
5. Turmeric Powder - 1 tsp
6. Oil - For Deep Frying

How to make Nippattu Recipe in kannada or Thattai Recipe in Tamil - Procedure

1. Heat oil in a deep bottomed pan
2. Mean while wash sago and pour some water preferably 2 to 3 times the quantity
of sago
3. Keep this bowl containing sago on low flame and keep stirring
4. Sago becomes soft and gooey
5. When sago starts loosing its shape then immediately switch off the flame and pour sago in rice flour
6. Add red chilli powder, salt and turmeric powder to the flour and mix loosely
7. When sago is nicely mixed in the flour add water and mix nicely to form a dough
8. Pinch small portions of dough (a small lemon sized ball) and press them flat as discs
9. Now deep fry these discs in hot oil 2 to 3 at a time
10. Likewise finish off the whole dough, Saggubiyyam Recipes are ready to serve
11. They can be eaten directly or you can serve with tomato ketchup
12. 40 to 50 chekkalu can be made with the above mentioned quantities of ingredients
13. Shelf life for Saggubiyyam Chekkalu is 1 month
                   

Hakka Chilli Chicken Recipe - Chili Chicken Indian Recipe

Hakka Chilli Chicken Recipe is a popular Chicken Starters or Appetizer in any restaurant and a most common dish of the fusion Indo Chinese cuisine. Boneless chicken pieces are marinated and then deep fried and seasoned in 3 easy simple sauces for chicken to get the best spicy chilli chicken indian recipe either as fry or gravy. The Chinese Community from Canton settled at Tangra, a place on the eastern fringe of Kolkata hence its also called tangra style chilli chicken. It is a legendary dish served by the Chinese (Cantonese Hakka community) living in Kolkata, best served with Noodles.

Let us discover how to make chilli chicken dry recipe. 


Ingredients for Chili Chicken Indian Recipe

1. Chicken Boneless - 500gms
2. Capsicum - 1 big
3. Green chillies - 2
4. Onion - 1 big
5. Tomatoes - 2 medium sized (Can be replaced with 3 to 4 tsps of Tomato Ketchup)
6. Curry Leaves - 2 to 3 strands
7. Coriander Leaves - 2 to 3 strands
8. Spring Onion Leaves - 2 strands
9. Ginger Garlic paste - 2 tsps
10. Lemon - 1/2 piece
11. Red Chilli Powder - 2 tsps
12. Turmeric Powder - 1/4 tsp
13. Salt - To taste
14. Corn Flour - 3 to 4 tsps
15. Red Chilli Sauce - 1 tsp
16. Green Chilli Sauce - 1 tsp
17. Soya Sauce - 1/2 tsp
18. Vinegar - 1/2 tsp
19. Oil - For Frying

Procedure - How to make Hakka Chilli Chicken Recipe

1. Wash and marinate boneless chicken using salt, red chilli powder, turmeric powder, corn flour, lemon juice, 1 tsp of ginger garlic paste and rest it for 1 hr

2. In a bowl mix all these sauces for chicken i.e. Red chilli sauce, green chilli sauce, tomato ketchup, soya sauce and vinegar keep aside (Instead of Tomato ketchup and Green chilli sauce I used Tomato Puree and Green chilli paste)

3. In a Pan roast or deep fry the marinated chicken pieces

4. Meanwhile, in a pan add 2 tsps of oil
5. Once oil is hot, add 1 tsp of ginger garlic paste, curry leaves and fry nicely
6. Now add onions, green chillies, capsicum pieces and fry nicely

7. Capsicum pieces should not get overcooked, they should be crunchy enough
8. Add mixed sauces in this and salt if needed
9. Now add fried or roasted chicken pieces to this and cook till sauces evaporate

10. Garnish with coriander and spring onion leaves, chinese chilli chicken indian style is is ready to serve.

Lime and chilli chicken together tastes awesome and is a tempting flavour and nice aroma. You can enjoy it with rotis, naans, noodles, fried rices, biryanis, pulaos and with sambar rice also. Chilli chicken and fried rice is the best chinese combo.

Chicken Tikka-Murgh Tikka-Yogurt chicken recipe-How to make dry chicken tikka recipe

Chicken Tikka is basically a boneless version of Tandoori Chicken. It is one of the yogurt chicken recipes where boneless chicken and Yogurt with some spices are marinated, hooked up to skewers and grilled in Tandoor. It is popular in India, Pakistan and Arab countries. It is also a part of Punjabi Cuisine.

 

It can be consumed directly as a starter or the Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy version of it which can be served with Naans.

 Murgh Tikka is usually served with green chutney, tamarind chutney, lemon and onion slices.

Ingredients:
1. Hung Yogurt - 1/2 cup (i.e. take yogurt in a cloth, tie edges and hang the yogurt to any rod till all the water in it is drained out)
2. Ginger garlic paste - 1/2 tsp
3. Red chilli powder - 3/4 tsp
4. Salt - To taste
5. Turmeric powder - 1/8 tsp
6. Garam masala powder - 3/4 tsp
7. Lemon juice - 1 tsp
8. Red food colour - A pinch (Optional)
9. Oil - 1 tsp
10. Gram flour - 1 tbsp
11. Cumin seeds - 1 tsp

Ingredients to marinate chicken:
12. Chicken - 250 gms
13. Ginger garlic paste - 1/2 tsp
14. Red chilli powder - 3/4 tsp
15. Salt - To taste
16. Turmeric powder - 1/8 tsp

For Garnishing:
17. Skewers - As needed
18. Coriander - 2 to 3 sprigs (finely chopped)
19. Onion slices - 4 to 5
20. Lemon slices -2 to 3

Procedure:
1. Marinate chicken using ingredients from 12 to 16 and keep aside

2. Mix all the ingredients from 1 to 8 in a bowl and make a nice paste

 3. Heat oil in a small pan, add cumin seeds, once they splutter add gram flour and fry on a slow flame till flour slightly changes colour and till nice aroma comes from it
4. Mix this fried flour with the above paste
5. Now add marinated chicken to this paste mix well and refrigerate for about 1/2 hr to 1 hr
6. After 1 hr take out the chicken and cook it using oven or on pan(stove top) by greasing each piece with some oil

7. Roast till the chicken is nicely cooked, crispy chicken tikka is ready to serve
8. I pierced each tikka piece to a skewer and served it along with finely chopped coriander and onion, lemon slices

Do check out my other delicious chicken recipes:

Chicken Dum Biryani

Spicy Chicken gravy

Chicken 65

Chicken Roast

Chicken Do Pyaza

Chicken Roast

This Chicken Roast recipe is an easy breezy one where no spices i.e. garam masalas are used. It's made just by using very few ingredients. 

              One more interesting point in this recipe is no hours-long marination is required. We can just make it in very short time. This recipe is very useful when you want to relish your guests or family members with a crunchy n yummy chicken starter and that too in a very short time.

      Now let us proceed with the making of Chicken Roast.....

Ingredients:
1. Chicken - 250 gms (Boneless and cut into small pieces i.e. to the size of small paneer cubes)
2. Cashew nuts - 10 (Slit vertically to half)
3. Curry Leaves - 10 to 15
4. Green Chillies - 5 (slit vertically to half)
5. Onion - 1 (chopped very finely)
6. Spring Onion Leaves - 3 to 4 strands (chopped finely)
7. Pudhina Leaves - 5 to 6
8. Lemon Juice - 1 n 1/2 tsps
9. Salt - To taste
10. Red Chilli Powder - 3 tsps
11. Turmeric Powder - 1/2 tsp
12. Ginger Garlic Paste - 1 tsp
13. Oil - 3 to 4 tbsps

Procedure:
1. First marinate the boneless small chicken pieces with salt, red chilli powder, turmeric powder and gg paste
2. Set aside for 20 to 30 mins
3. Heat oil in a pan, add cashew nuts and fry nicely
4. Once cashews are fried, take them out and drain on a tissue paper
5. Now fry green chillies and curry leaves
6. Once these are fried nicely take them out and drain on tissue paper
7. In the same oil add chopped onion pieces, pudhina leaves and once the onion pieces turn golden brown, add marinated chicken and fry till it turns light blackish i.e. the roasted effect and the chicken is nicely cooked from within
8. Do not cover the pan with lid while frying the chicken. If you do so, the chicken instead of becoming crispy will become soft and moist
9. Once the chicken is fried nicely, add chopped spring onion leaves and toss for few seconds
10. Now dish out and add lemon juice, garnish with already fried cashews, curry leaves and green chillies
11. Also garnish using finely chopped coriander and onion roundels
12. Chicken Roast is ready. Serve it hot, it will be so amazing, you can't refrain yourself any second more from tasting the yummy and crunchy chicken roast.

Tags: Chicken, starters, chicken roast, roasted chicken, murg roast, non veg starters

Gobi 65 / Cauliflower 65

Gobi 65 is a very popular starter. In any restaurant it is a very commonly ordering starter. Also it is very popular in bars as people order frequently for munching with wine.

Instead of using food colour here we use red chilli paste in its preparation which gives it a very nice red colour.

Ingredients:

1. Gobi/Cauliflower florets - 1/4 kg
2. Salt - To taste
3. Ginger garlic paste - 1/2 tsp
4. Garam Masala Powder - 1/2 tsp
5. Curry leaves - 1 tsp (very finely chopped)
6. Coriander leaves - 1 tsp (very finely chopped)
7. Red chilli paste -1 tsp
8. Pepper powder - 1/2 tsp
9. Maida - 3 tsps
10. Corn Flour - 4 tsps
11. Water - As needed (few tsps of water)
12. Oil - For deep frying
13. Green chillies - 4 (finely chopped)
14. Spring onion leaves - 4 to 5
15. Lemon - 1

Procedure:

1. First blanch gobi florets in hot water for a minute so that dust or any insects in the gobi will come out

2. Now take all the above ingredients(from 2 to 11) in a bowl and mix nicely, dip blanched gobi florets in this batter so that the florets get a nice thick coat of the batter
3. Now fry these coated florets in hot oil
4. Fry twice so that florets become pretty crunchy
5. Drain the deep fried florets on a tissue paper and garnish with fried green chillies and curry leaves and fresh spring onion leaves
6. Also squeeze a lemon as it gives a real extra tangy taste
7. Delicious n yummy yummy fuming Gobi 65 is ready to serve hot

Veg Spring Rolls

Veg Spring Rolls is one of the popular veg starters.  Takes a bit longer time for preparation but tastes amazing :)

Ingredients:

For Spring Roll Sheets:
1. Maida - 1 cup
2. Salt - To taste
3. Water - As needed

For Stuffing:
1. Cabbage - 1 cup
2. Capsicum - 1/2 small
3. Carrot - 1 small
4. Beans - 6 to 8 small
5. Onion -1 Large
5. Tomato - 1 Large
6. Salt - To taste
7. Red Chilli Powder - 2 tsps
8. Oil - For Deep Frying


Also read: Veg Kathi Roll Recipe

Procedure:
1. Cut all the veggies and boil them till soft

2. Heat 2 tsps of oil in a wok and cook boiled veggies along with salt and red chilli powder till the flavours blend in completely

3. In a bowl mix maida, salt and water as needed to a consistency much thinner than dosa batter and make dosas without using oil

4. Heat oil for deep frying in a kadai, place spoonful of prepared stuffing on one dosa, roll it like spring roll and close edges with the dosa batter itself. Stick properly so that the stuffing inside may not ooze out during frying

5. Make all the rolls using dosa batter and prepared stuffing and deep fry in hot oil.It doesn't take much time for frying
6. Now lay the fried rolls on kitchen towel so that excess oil gets drained out
7. Cut the spring rolls in 2 inch size each and serve hot with tomato ketchup.

Banana French Fries | Raw Banana Fries | Green Banana Fries Recipe

Banana French Fries made of raw banana are good for health than made of potato. Also french fries of raw banana will be much crispier than of potato french fries.

Ingredients for Banana French Fries

1. Raw Bananas - 2
2. Salt - To taste
3. Oil - For deep frying

Procedure - How to make Banana French Fries

1. Heat water in a pan
2. Remove the skin of raw bananas and cut into 1/2*4 inch long thin sticks. (Just like potato French Fries)
3. Add salt to boiling water and add sliced banana sticks and boil untill banana sticks are 3/4rth cooked
4. Once done drain banana sticks from boiling water and pat dry on a kitchen towel
5. Now pack these banana sticks in zip lock cover and freeze them in the freezer for almost 4 hrs
6. After freezing for 4 hrs fry them in very hot oil untill they turn golden in colour
7. Once fried take them in a serving plate, sprinkle some salt and serve with tomato ketchup. Tasty raw banana french fries are ready to eat :)

Tips for Banana French Fries:

1. Whenever you fry any food item, place a laddle with holes in the hot oil and put the foodies in it and deep fry. Dropping foodies on the laddle helps the foodies to get fried evenly and with same colour  on all the sides. 

2. Bananas I used were a bit tender so I didn't fry them much hence they resemble potato french fries.

3. If u r gonna do potato french fries then follow the same procedure. 

4. For making french fries out of potatoes, you better use the non-starchy potatoes. Non-starchy potatoes will be having very thin skin, infact you can say the skin is not yet formed completely. 

5. Using such non-starchy potatoes help in getting golden crisp fries rather getting darker in color fries.
 

                                                  Banana French Fries