Chicken Frankie Recipe

As a kid I've grown up eating Frankie which was prepared by mom. We used to get a garam masala back then which was used in Frankie but that brand shut down. If your a kid from 70's you'll remember sona masala which vanished from Bengaluru, which was the original masala used in frankie. Similar to sona masala we can use shakthi curry powder these days. If you can find sona masala online or where you live use the meat or chicken masala from the brand.

Chicken Frankie Recipe Posted on Youtube Channel

Chicken Frankie Recipe Ingredients:

250 Grams Boneless and Skinless Chicken Thighs

1/4 Cup Yogurt

1 1/2 Tbsp Ginger and Garlic Paste

1 Tbsp Paprika or Kashmiri Chilly Powder

1 Tbsp Plain spicy Chilly Powder

1/2 Tbsp Curry Powder

1/4 Tsp Turmeric

1 Tsp Salt

1 Tsp Pepper Powder

Marinate:

Get the boneless chicken chopped into tiny pieces or chop the chicken into tiny pieces.

Wash the chicken well and drain it using a colander.

Add the chicken to a mixing bowl.

Start adding yogurt, ginger and garlic paste, Kashmiri and regular chilly powder followed by pepper powder, curry masala, turmeric and salt.

Mix and massage all the masalas well in the chicken cover and allow it to marinate for 10 to 15 minutes.

Dough:

1 Cup Maida

1 Cup Whole Wheat Flour

1/4 Tsp Salt

2 to 3 Tbsp Oil

Water as required

Knead the Dough:

In a mixing bowl add equal portions of maida and wheat flour, add salt and mix the dough well.

Gradually add water and knead to form a smooth dough.

Knead the dough for 10 minutes and add oil knead it for 5 more minutes. Cover the dough and allow it to rest for 15 minutes.

Stir fry Veggies:

1 Large Onion Sliced

1 Large Capsicum Thinly Sliced

4 Green Chilies Slit

2 Tbsp Garam Masala or Curry Powder

3 Tbsp Ketchup

1 Tbsp Ghee

1 Tbsp Oil

Method:

Once the chicken has marinated well in the masala mix it once. Heat a wok on medium flame, add oil and ghee.

Add the chicken to the wok and fry it for 2 minutes on medium flame. To the leftover marination add 1/4 cup water dilute and add it to the chicken.

Stir the chicken well cover and cook it on medium flame till the moisture is evaporated and the chicken is tender.

Add sliced onion and capsicum followed by curry powder and ketchup stir and fry till all the ingredients are well cooked.

Remove the chicken from flame and allow it to cool down completely.

Assembly:

Prepared Dough

Prepared Chicken Filling

4 to 5 Eggs

1/2 Cup Sliced Capsicum

1/2 Cup Sliced Onion

Tomato Ketchup

Mayonnaise (Optional) 

Salt

Pepper

Oil

Heat a tawa on medium flame.

Knead the dough once and divide equal roundels.

Dip the roundels in some flour and  place it on a board and roll out uniform rotis.

Whisk an egg with salt and pepper and reserve.

Once the tawa is hot transfer the roti on the tawa and fry it for a minute on one side the flip and fry for another minute, flip it again and add the egg, using a fork spread the egg on the roti.

Add a tbsp oil on the sides of the roti and on top of the roti. Sprinkle pepper and salt.

Flip the roti and fry it for a minute. Remove the roti and place it on the plate. Similarly prepare one more roti.

Heat up the chicken once more and fry it for a minute.

Start layering the roti with ketchup and mayo. Spread the ketchup and mayo the place 2 tbsp chicken filling.

Top with sliced onion, capsicum and chilies and roll the frankies and serve hot.

We can also grate and add cheddar cheese and roll the frankies and serve it hot...Enjoy!

Tips:

We can use whole wheat flour in this recipe and avoid maida. I have prepared the original way we can always choose healthier options.

Prepare the chicken and dough ahead of time and refrigerate night before for that exact taste and flavor. 

Kasundi Prawn Popcorn Recipe

My own concoction of spices to marinate the prawns. I was satisficed with crunchy and spicy prawn.

Kasundi Prawn Popcorn Recipe Posted on Youtube English

Ingredients:
250 Grams Cleaned Prawns
1 Tbsp Mustard Sauce
1 Tsp Chilly Powder
1 Tsp Peri Peri Masala
1 Tsp Chaat Masala
1/4 Tsp Chilly Flakes
1/4 Tsp Turmeric Powder
1/4 Tsp Pepper Powder
1/4 Tsp Lime Juice
1/4 Tsp Salt
1 Egg
2 Tbsp Corn Flour
1 Cup Panko Bread Crumbs
Oil For Frying

Prep:

Peel, devein and wash the prawns twice in water. Place the prawns in a colander and allow it to drain.

To Marinate:

Add the drained prawns to a large mixing bowl.

Add lime juice, pepper powder, chilly powder, peri peri masala, chaat masala, turmeric powder, chilly flakes, and mustard sauce combine all these ingredients mix well cover and allow the prawns to marinate well for 15 minutes.

To Crumb Prawns:

Add an whisked egg, corn flour, and salt mix well.

Spread panko bread crumbs on a plate.

Gently roll the marinated prawns in panko.

Place the crumb coated prawns on a plate or on a mesh stand and reserve.

Prepare:

Heat 1 cup to 1 1/2 cups oil in a deep wok, on medium flame for 5 to 8 minutes.

Place on low flame and gently drop the crumb coated prawns one at a time and fry 4 to 5 pieces in a batch.

Fry the prawns for 2 minutes on each side for 4 to 5 minutes.

Once the panko turns golden, drain the prawns and place it on a napkin to drain excess oil and then plate the popcorn with lime wedges and mayo...Enjoy this prawn popcorn hot!

Stir Fried Veggies Recipe

Stir fried veggies is normally served as a sidedish with noodles, fried rice, or it can be rolled into roti wraps a very healthy and tasty dish.

Recipe Video Posted on Youtube English

Stir Fried Veggies Ingredients:
1/4 Cup Beans
1/4 Cup Carrots
1/4 Cup Mushroom
1/4 Cup Baby Corn
1/4 Cup Peas
1 Large Onion
1 1/2 Cup Capsicum (Red / Yellow / Green)
1 Inch Ginger
10 Pods Garlic
3 Slit Green Chilies
2 Dried Red Chilies
1 Tsp 8 to 8 Sauce or Dates Syrup
1 Tsp Dark Soya Sauce
1 Tbsp Green Chilly Sauce
1 Tsp White Pepper Powder 
1/4 Tsp Sugar
1 Tsp Salt
2 Tbsp Corn Flour
2 Tbsp Sesame oil
1 Tsp Vinegar
Coriander for garnish

Prep:

Wash, Peel and Chop Carrots into 1 inch sticks

Wash, remove string and chop beans into 1 inch pieces

Wash and drain mushroom and chop into quarters

Wash and chop red, yellow and green capsicum into cubes

Peel, wash and chop onion into cubes

Peel, wash and finely chop ginger

Peel, wash and finely chop garlic

Wash and slit green chilies

Mix corn flour in 1/4 cup water, dilute

Peel, wash and reserve peas

Wash and chop baby corn into 1 inch pieces

Steam cook:

In a heavy bottom pressure cooker add cleaned beans, peas and chopped carrots along with 2 tbsp water. Cover and cook the veggies on medium flame for 5 minutes till tender.

Add chopped baby corn, stir and cook for another minute. Add chopped mushroom stir and cook till the moisture has evaporated.

Method:
Heat 2 tsp sesame oil in a wok on medium flame.

Add finely chopped ginger, garlic, onion and chilies. Stir and fry till onions turn transparent.

Add the steam cooked veggies stir and fry on high flame.

Add soya sauce, chilly sauce, salt, sugar and date syrup and stir fry veggies on high flame for another 5 to 8 minutes.

Add corn starch and stir fry all the ingredients. Add pepper powder and vinegar finally and stir fry once more for 2 more minutes and serve hot with noodles or fried rice and Enjoy!

Avalakki Bisi Bele Bath Recipe

Avalakki in local dialect, but beaten rice is also referred as poha or aval. Beaten rice contains lot of fiber so it is recommended by diet consultants for diabetics, obesity etc. In my food trails I feature aval a lot because many of my traveler friends are not familiar with this simple ingredients which I tend to consume every other day.

Avalakki bisi bele bath is very famous across Bengaluru. This is a one post meal, which makes it very easy for us to prepare. I highly recommend preparing dal ahead of time or we can also use left over dal. Difference between rice and beaten rice, rice is much more dense and starchy which causes bloating, beaten has more fiber easy to digest.

Recipe posted on Youtube English and Tamil Channel 😀

Avalakki Bisi Bele Bath Ingredients:

2 Cups Poha / Beaten Rice / Aval / Avalakki

2 Cup Cooked Toor Dal / Split Pigeon Peas

1/3 Cup Fresh or Frozen Peas

1/3 Cup Chopped Carrot

1/3 Cup Chopped Beans

1/3 Cup Chopped Kohlrabi

1/2 Cup Chopped Tomatoes

1/2 Cup Chopped Onions

3 Green Chilies Slit

3 Sprigs Curry leaves

2 Tsp Tamarind extract

1/2 Tsp Lime Juice

1 Tbsp Peanuts

1 Tsp Chilly Powder

1 Tsp Coriander Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Mustard Seeds

1/4 Tsp Channa dal

2 Tbsp MTR Bisi Bele Bath Mix

1/4 Tsp Salt

Oil and Ghee as required...

Prep:

Wash 1 cup toor dal. Add the dal to a cooker with 1/4 tsp turmeric and 1 tsp oil. Add 2 cups water cover and cook on high flame for three whistles or until the dal has cooked well.

Remove the cooker from stove set it aside and once the pressure has released, mash the dal with a ladle and transfer to a bowl.

Soak a small piece tamarind in water for 10 minutes and extract tamarind pulp.

Peel and wash all the veggies, pat dry. Chop the carrot, kohlrabi and beans into equal length pieces or into equal size cubes. Finely chop tomato and onion. Slit the chilies. Wash curry leaves and reserve.

Please follow this step while the curry base or veggies are cooking...In a bowl add poha wash in water twice, drain and cover allow the poha to double in volume while the veggies cook.

I have posted a detail recipe from scratch how to prepare bisi bele bath using home made masala. If you want to follow that step please follow the link and try the masala. Homemade masala has unique flavor and taste since it is prepared fresh.

Method:

Heat a pressure cooker or a heavy bottom pot with 1 tbsp sesame oil and 1/2 tsp ghee on medium flame.

Add mustard seeds and chana dal and allow it to splutter for few seconds.

Add dried red chilies, curry leaves and asafoetida and fry for a minute.

Add chopped onion , tomato and slit green chilies and fry till the onion and tomato has softened.

Cover and cook the tomato and onion till mushy we can sprinkle water and cook it for two minutes.

Add all the chopped veggies, peas, peanuts, chilly powder, coriander powder and turmeric powder and fry for a minute.

Add cooked dal, salt and 2 cups hot water to the veggies cover and cook on high flame for two whistles.

Once the veggies are tender add the rinsed poha, check for salt and add if needed along with bisi bele bath masala, tamarind and lime juice. Adjust the consistency with water stir and bring to a rapid boil.

Add coriander stir once and serve the avalakki bisi bele bath topped with ghee and boondi...Enjoy!

Red Grapes Shikanji Recipe / Grape Soda Recipe

This spicy shikanji pairs well with fried starters, rice and curries or with naans and curry. Shikanji is good for digestion overall a very good homemade drink.

Red Grape Shikanji Grape Soda:

Seedless Red Grapes 250 Grams

Sugar 250 Grams

1 Tsp Chilly Powder

1 Tsp Pepper Powder

1 Tsp Cumin Powder

1 Tsp Salt

1 Tsp Chaat Masala

1 Tbsp Lime Juice

Club Soda

Ice Cubes

Recipe video posted on Youtube English and Tamil Channels

Prep:

Separate and rinse the grapes twice in salt water.

Rinse the grapes once again in plain water, drain and reserve.

Boil a 2 cups water and reserve.

Prepare ice cubes.

Grape Concentrate:

In a heavy bottom pot or wok, add the grapes and sugar, stir once cover and cook until the grapes have cooked till mushy consistency.

Strain the grape pulp and syrup and reserve separately. Once the grape pulp cools down transfer to a mixer jar and grind to form a smooth pulp.

Using a sieve strain the ground pulp. Add the strained pulp to the syrup and stir well. If needed we can strain the pulp with hot water which was reserved.

Transfer the grape juice to a bottle and place it in fridge until use. We can store this upto 3 weeks.

To Prepare Grape Shikanji / Grape Soda:

In a small bowl or dish combine chilly powder, cumin powder, chaat masala, pepper powder and salt.

In a serving glass add 1/4 cup grape concentrate. 

Add 1/4 tsp prepared masala mix, stir well.

Add ice cubes and stir well.

Add chilled club soda, stir and serve grape soda...Enjoy!

Flame Grilled Chicken Wings Recipe

These chicken wings are very simple and easy to prepare at home. The taste is exactly like the ones we get at fast food outlets.

Chicken wings recipe posted on Youtube English and Tamil Channel😊

Flame Grilled Chicken Wings Ingredients:
500 Grams Chicken Wings
1/2 Cup Orange Juice
1 Tbsp Chilly Flakes
1 Tbsp Kashmiri Chilly Powder
1 Tbsp Pizza Seasoning 
1 Tbsp Ginger and Garlic Paste
2 Tbsp Lime Juice
1 Tbsp Pepper 
1 Tbsp Salt

Prep:

Wash the chicken wings and place it in a colander allow excess moisture to drain.

Peel and wash equal amount of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Wash and chop the lime into half and sqeeze the lime juice in a bowl and reserve.

Marination:

Add the chicken wings to a mixing bowl. Add ginger and garlic paste, followed by peri peri masala, Kashmiri chilly powder, pizza seasoning, chilly flakes, pepper powder, salt, lime juice and orange juice. Massage all the ingredients in the chicken wings, cover and allow it to rest and marinate for 20 minute in the fridge.

Method:

Heat a pan with butter and place the chicken wings in a even layer. Add the marinate and cover and cook on medium flame.

Turn the chicken wings in 2 minute intervals and cook until tender. allow excess moisture to reduce and stick on the chicken.

Once the chicken has cook till tender remove from flame allow to cool down completely.

Place a grill rack on medium flame. Place the chicken wings and brush butter. Flip the wings both sides and grill until golden. Serve the chicken wings with mayo... Enjoy!

Grape Shikanji Recipe

Shikanji is normally served for digestion and its a palate cleanser. This grapes shikanji pairs well with kababs and spicy grills.

Grape Shikanji Ingredients:
1 1/2 Cups Seedless Grapes 
3 Tbsp Sugar
1 Tsp Chilly Powder
1 Tsp Pepper Powder
1 Tsp Cumin Powder
1 Tsp Salt
1 Tsp Chaat Masala
1 Tbsp Lime Juice
Club Soda
Ice Cubes

Prep:

Wash the grapes and place in a colander allow excess moisture to drain.

Wash and chop the limes into half, squzee the lime juice in a bowl and reserve.

Grapes Shikanji Recipe Video is Posted on Youtube English and Tamil Channels😊

Method:

Add the grapes in a mixer jar, followed by sugar cover and grind to form a smooth paste.

Place a sieve on a bowl, transfer the ground puree to the seive and strain.

Add 1/4 cup grape concentrate to a serving galss, followed by 5 to 6 ice cubes, chaat masala, cumin powder, pepper powder, chilly powder, salt and lime juice stir all the ingredients. 

We can use club soda or ginger ale. Fill the glass with club soda and stir once. sprinkle chaat masala and chilly powder on top and serve. 

 

Peri Peri Panner Salad Recipe

Sweet, tangy, spicy and crunchy salad which is perfect for any occasion this salad must be served warm for ultimate taste. 

Recipe Video Posted on Youtube English and Tamil Channel 😀

Peri Peri Paneer Salad Ingredients:

250 Grams Paneer

1/4 Cup Red Bell Pepper

1/4 Cup Yellow Bell Pepper

1/4 Green Bell Pepper

1/4 Cup Grapes

1/4 Cup Sweet Corn

1 Medium Onion

1 1/2 Cups Iceberg Lettuce

1 Tbsp Ginger

1 Tbsp Garlic

1 Tsp Kashmiri Chilly Powder

1 Tsp Cumin Powder

1 Tsp Pepper Powder

1 Tsp Peri Peri Masala

1 Tbsp Salt

1 Tbsp Lime Juice

2 Tbsp Oil

ಪೆರಿ ಪೆರಿ ಪನೀರ್ ಸಲಾಡ್

Prep:

Cube the paneer then chop it diagonally into triangles.

Wash the bell peppers chop into halves, remove the seeds and cube all the three peppers.

Wash the baby corn, drain and reserve.

Wash the grapes and drain. Chop into halves.

Peel and wash the ginger and garlic and finely chop.

Peel, wash and slice the onion.

Separate the iceberg lettuce and rinse in water twice. then place it in ice-cold water for 15 minutes.

Slice the iceberg lettuce and spread it on a towel to drain or in a colander.

Method:

Heat a wok on medium flame with oil.

Once the oil is hot, add the ginger and garlic and fry till light golden.

Add the bell peppers and onion and fry for 2 minutes on low flame.

Add the corn and toss once. Add 3 tbsp water and salt cover and cook the veggies on medium flame for 2 to 3 minutes.

Once the veggies are soft and most of the moisture has evaporated add the paneer and toss once.

Add Kashmiri chilly powder, peri peri masala, pepper powder, cumin powder, and salt. Toss and coat all the veggies and paneer in the masala and fry for a minute and remove from flame.

Layer the lettuce in a serving dish, sprinkle pepper powder and salt, add few drops of lime juice.

Top the lettuce with the wok tossed veggies and paneer. Garnish with grapes and lime juice and serve right away...Enjoy!

Parsley Chicken Salad Recipe

 

Flavorful and nutritious chicken salad using parsley. 

Recipe Video Posted on Youtube English and Tamil Channels 😀

Parsley Chicken Salad Ingredients:

1 1/2 Cups Parsley

1/4 Cup Red Capsicum

1/4 Cup Green Capsicum

1/4 Cup Yellow Capsicum

1/2 Sliced Onion

2 Cups Iceberg Lettuce

300 Grams Boneless Chicken Cubes

1 Green Chilli

5 Cloves Garlic 

1 Inch Ginger

1 Tsp Pepper Powder

1 Tsp Chilly Flakes

2 Tbsp Sesame oil

Salt as per taste

Prep:

Separate parsley leaves, rinse in water twice or thrice. Drain the parsley on a towel, finely chop 1 1/2 cups.

Wash and drain the chicken. Place the chicken in a colander.

Wash the capsicum (red, green and yellow). Chop the capsicum in half, remove the seeds and stem discard. Slice the capsicum into strips 1/4 cup yellow capsicum, 1/4 cup red capsicum, 1/4 cup green capsicum.

Peel, wash and slice onions and reserve.

Peel and wash ginger and garlic. finely chop ginger and garlic and reserve.

Wash chillies and lime. Finely chop chilli and chop the lime into half.

Separate iceberg lettuce leaves and rinse twice then place the lettuce leaves in ice cold water for 10 minutes. Slice the lettuce leaves into thin strips and spread it on a towel until use.

Method:

In a wok add 2 tbsp sesame oil. Once the oil reaches temp, add finely chopped ginger, garlic and chilly fry all the ingredients until golden.

Add the chicken and fry for a minute. Add chili flakes, pepper powder and salt, fry the chicken for another minute.

Add 1/4 Cup water stir the chicken once cover and cook until tender.

Once the chicken is tender place on high flame add parsley stir well and cook the chicken.

Once most of the moisture is evaporated add the chopped capsicum and cook and fry for 2 minutes.

Make sure the capsicum is not over cooked but remains crunchy. Remove the chicken from flame.

In a serving plater spread one even layer with lettuce leaves. sprinkle salt and pepper. Top with sliced onions and chicken garnish the salad with parsley and serve. We can serve this salad cold also...Enjoy!