Chicken – 65

Yesterday during our skype conversation, Yuvi tried to pounce on his dad by head-butting the laptop screen to directly jump into America. It is Yuvi’s way of saying “I miss you”. Jagan is more away than in. He’s away for most occasions – kids’ first day of school, his own birthday, Hasini’s birthday and now our wedding anniversary. I was going to make a classic Tiramisu for our wedding Anniversary today, from scratch but didn’t have Rum. If only Jagan were here! I am fighting the lone battle against lizards and “Maravattais” (millipede) in our house. Even yesterday, I kicked out a maravattai that had found its way into our bathroom. I am not enjoying driving during weekends and definitely not finding parking. I never worried about car repairs, AC repairs, bills and public relations at home. It is hard to believe that Jagan was taking care of all of these silently while watching “Two and half men” and “Destroyed in seconds” and while always being “just now seen”  on whatsapp. It is my way of saying “I miss you”. So I made chicken-65 instead (of Tiramisu). How in the world Chicken-65 instead of Tiramisu? We love both equally. Jagan’s love of chicken is un-paralleled. Hasini takes right after him. She even eats like him I noticed yesterday just like how Bhagyaraj’s son in “Mouna Geethangal” adjusts his glasses like his dad. Bhagyaraj is a genius. Anybody who disagrees is… is… is not my friend. I made this lip-smacking chicken-65 (courtesy: Chef Jacob’s cookbook “Asaiva samayal”) and Jagan’s favourite coconut and poppy seed chicken curry along with chappathis yesterday and wolfed down everything to my heart’s content all the while thinking how much Jagan would have enjoyed this meal.For more south-indian non-vegetarian recipes check out Maayandi Kudumbathinar Menu | South-Indian Non-vegetarian dishes Prep time: 15 minsCooking time: 15 minsServes: 3 Ingredients Boneless Chicken cut into small pieces – ¼ kiloOil for deep fryingCurry leaves – 1 stemOnion – 1 medium chopped fineGreen chilli – 1 chopped fineGinger – 1 inch mincedGarlic – 4 pods minced Marinade Ginger – 1 inch pieceGarlic – 5 podsGreen chillies – 3Kashmiri Red chilli powder – 2 tspSalt to taste Dipping Batter Corn flour – 4 tbspWater – ¾ cup Saute mixture Whisked yogurt – ¼ cupSalt – a pinchKashmiri red chilli powder – 1 tspTurmeric powder – ¼ tsp Method Clean chicken, pat dry and cut...

Rain-holidays and Egg Bajjis in monsoon struck Madras

There is no better feeling than when you wake up in the morning weary and disgruntled thinking of going to school (or readying the kids for school) and then suddenly hear that it’s a holiday because of the rains. Really! It is a one-of-a-kind feeling. Not the same as knowing before-hand about a holiday. Not the same as pretending to be sick and taking leave. This is guilt-free, unexpected, sudden joy. Nothing like it! Bliss! The past week was just this. After the first rain-holiday, we got into the practice of groping for the mobile phone first thing in the morning and squinting through half closed eyes checking our SMS’es for the school’s announcement hoping for another rain-holiday. And they never once disappointed. Every day the school sent an SMS announcing a holiday because of the rains. Yuvi would lift up his head to confirm if it was a holiday “Amma leave a?” and when I told him it was, he’d smile contentedly and drop back on to his pillow. I’d curl up next to him and go back to sleep. I always wait for the rains. Madras looks so much better in rains – atleast the first day. By the fourth day I want the bloody thing to stop. I’ve run out of my kids’ jatties (underwear). It is such a pain hauling all the wet clothes around, laying them out on tables, racks, coat-stands and mats all over the house, turning them over half way through and personally fan-drying every T-shirt, nighty and lungi. This time I just let it all soak up 3 days of non-stop north-east monsoon rains. I was down to my kids’ last few emergency jatties in my handbag but I decided to let go (of the wet clothes), live the moment, enjoy the rain. Rainy day watercolour? Picture through car’s windscreen What I miss is a large window to sit by and watch the rain however clichéd that may sound. I am a sucker for such clichés. Bajjis during rain must the most dog-tired, hackneyed clichés around and I may say it often too but you will never catch me saying “No” to bajjis when it is raining. The truth is you will never catch me saying “No” to bajji anytime, rain or not. You have to admit that the idea of sitting by a window looking at the pouring rain, biting into...

Rajma Kebab

I bookmarked these Rajma kebabs from Srivalli’s blog last month. I tried them today, yeah just this morning and I am posting it hot off the stove. They’re that good and I am that late for my blogging marathon post (theme – “Bookmarked recipes”) and my office. First of all, these kebabs tasted awesome – crispy, soft and beautifully flavoured. I found these kebabs very interesting the way they’re made and they’re also a wonderful new way to present these lentils. My family I told you is not too much of a dal-roti type, they’re more of a rice-Meen Kuzhambu type, so dals aren’t very popular at home. So any recipe that spins lentils in a different way is always welcome. The Rajma is pressure-cooked and ground to a coarse paste, then again cooked with onion, tomato, yogurt and ginger-garlic paste and seasoned with red chilli flakes and garam masala. Once cooked through and nearly dry, the Rajma mixture is shaped into kebabs, dipped in a maida-cornflour batter and dredged in breadcrumbs and then deep fried to crispy golden perfection. Thanks Valli for a great recipe! Srivalli’s blog is like an encyclopaedia of recipes and all with easy to follow step-by-step pictures. I really like it that she mentions little mistakes and screw-ups also as part of the posts (like in this recipe, where I remembered to drain the water and then grind the Rajma) which I think are hugely useful to readers. I also enjoy the way she narrates everyday happenings in her posts. There was a time when I hated Rajma. Those were my MBA days in a college hostel in Bangalore where Rajma was the mess owner’s personal favourite. He made it a point to serve Rajma twice a week at the minimum along with jeera rice. Everytime it was Rajma, I’d head out for a bun and jam at our little potti kadai. But I don’t feel that way about Rajma now. Strange! Not long after my MBA, when they served Rajma and steamed rice on a jet airways flight I ardently ate it up while the rest of my family fiddled with their spoons. They didn’t like Rajma. Maybe it’s starting trouble with Rajma. This Rajma Kebab should definitely help get you revved up on your Rajma journey. Prep time: 15 mins Cooking time: 40 mins Serves: 4-5 Ingredients Rajma – 2 cups soaked overnight...
Subscribe to Foodbetterbegood!

Enter your email to stay tuned!

Subscribe!