Chicken Fries#SundayFunday

Chicken Fries are perfect snack or starter , dip in any of your delicious dipping sauces and enjoy. These are the fries that you get in fast food outlets abroad, try them and you too will enjoy.

Ingredients
300 Grams Chicken Breast - hand made kheema
1 Large Potato
1 + 1 Egg
½ Teaspoon Heaped Freshly ground Black pepper
½ Teaspoon Heaped Chilly Flakes
1 Teaspoon Salt
A Juice of Big Lemon - about 2 tablespoons
1/3 Cup Rice flour
1 Cup Dried Bread crumbs - for coating
1 Tablespoon Corn flour
Oil for frying

Method

Peel and grate the potato when all ingredients are ready, or else they will turn brown. If you have grated it earlier then submerge it in bowl of water. Drain the water and squeeze out the excess water, as much as possible. In a chopper place the chicken, potato, salt, pepper, chilly flakes, and chopperize to a fine paste. Remove this mixture in to bowl.

Add an egg, lemon juice and rice flour, mix all well

Till it forms a dough.

Divide into marble size balls, roll each portion into fries. Keep aside.
Lightly beat the other egg with a teaspoon of water, keep aside.
Mix the corn flour and bread crumbs well, spread this in a plate keep aside.

Take each chicken fries dip it in egg and roll it in bread crumbs and arrange them in a tray in a single layer. Heat oil in pan and deep fry in a single layer on low flame till crispy and golden. 

Do not touch them till they are fully done. Serve with chutney or a dipping of your choice.

These are addictive - that you can't stop eating at one or two...
These make excellent snack or starters for a party. They can be given as tiffin to your kids to who really enjoy these type of snacks.

My Notes
These will give you at least 2 dozen or more of fries. I froze half of them in the refrigerator. To freeze just spread it in a single layer on a tray and place this in the freezer. When harden keep them in a container . Whenever you want to fry, just take them out of the freezer (these are not be defrosted), immediately fry them in hot oil. 

Labels: Chicken Mince, Starters, Kids delight, Chicken, Fried, Sunday Funday  

• Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings) by Culinary Cam
• Chicken Fries by Sneha's Recipe
• Crispy Baked Chicken Nuggets by Amy’s Cooking Adventures
• Japanese Fried Chicken by A Day in the Life on the Farm
• Sweet and Hot Chicken Wings by Karen's Kitchen Stories

Chicken Liver & Gizzard Stir Fry#SundayFunday

Chicken Liver is a healthy nutritious protein that is full of iron, vitamin A and B. Its is also a good source of minerals like manganese, copper and zinc among others. However it is very high in cholesterol which is important to take note off. This is also very good when your blood count is less. Have this and you will not suffer from iron deficiency.

Always use only fresh chicken livers and not frozen. Wash well, remove all stringy fibers attached to liver. Chicken Liver & Gizzards Stir Fry is a delicious serve it as a Side-Dish
Serve warm. Do not reheat. 

Ingredients
200 Grams Fresh Chicken Liver
200 Grams Fresh Chicken Gizzard - cut into pieces
1 Medium Onion - sliced
2 Whole Green chillies - slit
1 Small Capsicum - sliced

1 Small Tomato - de seeded & sliced
4 - 5 Cloves Garlic - minced
½ Teaspoon Sea salt or to taste
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin powder
1¼ Teaspoon Red Chilly powder
A Juice one Lemon
2 Tablespoons Oil
Method

Marinate the chicken liver and gizzard in turmeric, cumin powder and half the quantity of chilly powder with salt to taste for 15 minutes. Cook the gizzards only in a pressure cooker with ¼ cup water for one whistle on high flame, then reduce the flame to medium low and keep it for 15 minutes. Switch off the flame and let the cooker cool.

In a wok or large deep pan heat oil , add the garlic and sauté for a minute then add the sliced onions and green chillies sauté till soft and translucent. Then add the capsicum and tomato sauté for a minute only. Take out half the quantity of onion and capsicum for garnishing. Add the cooked gizzard and remaining red chilly powder sauté for 2 minutes then add the liver and sauté for a minute, cover and cook on medium low flame for  10 minutes only. Add the salt and stir it lightly. Do not overcook or else the liver will turn hard. 

Sprinkle with fresh lemon juice and serve garnished with the reserved onion, tomato and capsicum.  

My Notes 

It is best to cut one piece of liver to see if it is done rather than overcooking the lot. It should be pinkish yet no trace of blood to have cooked properly. The darker the color the hard and drier the liver will be.

Reduce the red chilly powder according to your spice level.

Labels: Keto, Stir Fry, Chicken, Liver, Gizzard, Side Dish, Sunday Funday

• Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry) from Cook with Renu
• Cashew Chicken from A Day in the Life on the Farm
• Cashew Chicken & Snap Peas from Amy’s Cooking Adventures
• Chicken Liver & Gizzard Stir Fry from Sneha's Recipe
• Chinese Sausage Broccolini Fried Rice from Food Lust People Love
• Ham, Shrimp, and Chinese Sausage Fried Rice from Karen's Kitchen Stories

Masoor Dal Nayab#Alphabet Challenge

This is a delicious main course dish made with brown lentils which we in India call it Sabut/Akkha Masoor. This is one of the easiest dals to cook, a healthy side for rice or rotis.

Ingredients

250 Grams Whole Masoor Dal - soaked for at least 2 hours
1/2 Cup Tamarind Pulp
2 Tablespoons Homemade Sambar Masala
2 Tablespoons Jaggery
1 Teaspoon Chilly powder
¼ Cup Oil
1 Teaspoon Salt
Dry Roast
1 Tablespoon Sesame seeds
½ Teaspoon Fenugreek seeds
1 Teaspoon Mustard seeds
½ Teaspoon Black Peppercorns

Method 

Boil the dal in cooker with 2 cups water for 2 whistles.

In a pan add the tamarind pulp, sambar masala and jaggery and cook till it forms a thick paste.

Heat oil in a large pan/kadai add the masala and little water chilly powder, the cooked  thick paste,  boiled dal and let it cook on medium low flame till oil surfaces. Serve garnished with coriander leaves. 

• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chocolate Chunk Cookies with Fresh Mint 
• Blogghetti: Easy Mini Mango Tarts 
• Food Lust People Love: Fresh Mint Sauce
• Mayuri’s Jikoni: Makhana Trail Mix 
• Jolene’s Recipe Journal: Mango Strawberry Mocktail 
• Sneha’s Recipe: Masoor Dal Nayab 
• Palatable Pastime: Mediterranean Orzo Salad 
• A Messy Kitchen: Mojito Mint Fruit Salad
• Magical Ingredients: Moringa Makhana Paratha
• Culinary Cam: Mushrooms in My Cookies? Yep. Candy Cap Cookies. 
• Karen’s Kitchen Stories: Overnight Muesli
• A Day in the Life on the Farm: Pork Chops in Creamy Mushroom Sauce 

Mint & Peach Raita#SundayFunday

This is delicious raita, which can be enjoyed as a fasting food too.

Serves 2 - 3
Ingredients
250Ml Thick Yogurt
1 Tablespoon Milk
½ Teaspoon Roasted Cumin - coarsely crushed
2 Teaspoon Sugar
½ Teaspoon Red Chili powder
¼ Teaspoon Sendhav Namak
¼ Teaspoon Salt
2 Tablespoons Mint - torn
2 Fresh Peaches - cut into cubes

Method

In a bowl whisk yogurt and milk with all the dry spices, mix well, add chopped mint, peaches, serve garnished with more mint leaves and peach slices, serve chilled.

Labels: Salads, Mint, Peach, Raita, Sunday Funday, Indian

For Sunday Funday we sharing recipe with Peaches

• 2-Ingredient Peach Cinnamon Roll Cobbler from Palatable Pastime
• Fresh Peach and Blueberry Salad with Roasted Beets from A Day in the Life on the Farm
• Mint & Peach Raita from Sneha’s Recipe
• Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa from Culinary Cam
• Peach Jalapeño Margarita from Amy's Cooking Adventures
• Peach Melba Sundae from Cook with Renu  

Radish Stuffed Calzone#BreadBakers

This is a calzone without yeast and baked in a griddle. Replaced the filling of this calzone with a spicy radish filling, a perfect breakfast bread to enjoy.

Ingredients
For The Filling
½ kg or 3 Big Radish - grated
1 Teaspoon Red Chili Powder
1 Teaspoon Amchur Powder
½ Teaspoon Fennel Seeds
½ Teaspoon Mustard Seeds
½ Teaspoon Nigella /Onion Seeds
1 Tablespoon Chaat Masala
2 Tablespoons Tamarind Pulp
½ Cup Mint Leaves
2 Tablespoons Chutney Chana /Roasted Chickpea -powdered
1 Teaspoon Salt
For The Dough
2 Cups All Purpose Flour
½ Cup Whole Wheat Flour
½ Teaspoon Salt or to taste
Water - as required for kneading
Desi Ghee / Butter - for frying

Method
For Making The Dough

Take flours in a bowl and then add, salt knead it along with water to make soft smooth ball. 

Cover the dough with a damp cloth and keep aside.
For The Filling
First in a bowl, add grated radish, red chili powder, amchur powder, fennel seeds, mustard seeds, nigella seeds, chaat masala, tamarind pulp, mint leaves, chutney chana powder and salt, mix it well and keep aside .
To Make The Calzone

Divide the dough into 4 balls. 

Dust a work surface with little flour and roll each ball into a round circle. 

Add the radish mixture to one side of the circle leaving at least ½ edge, then fold the circle and seal the edges.

Heat griddle (tawa) and place the calzone and let it cook on one side

When till golden brown on one side then flip and cook the other side. Then lightly brush a little desi ghee or butter on top and at the bottom. Cook till both sides are done. 

Remove on to serving plate . Serve warm. 

Labels: Radish, Calzone, Breads, International Cuisine, Stuffed Bread, Bread Bakers, Spicy 

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

More Spicy Breads With Peppers from The Bread Bakers:

• Garlic Chili Pepper Flatbread from Food Lust People Love
• Hatch Chili and Gouda Sourdough from A Messy Kitchen
• Jalapeño Popper Pizza from A Day in the Life on the Farm
• Radish Stuffed Calzone from Sneha's Recipe
• Roasted Pepper and Onion Spelt Flour Bread from Cook with Renu
• Roasted Red Bell Pepper and Red Chili Sourdough from Zesty South Indian Kitchen
• Sambal Oelek Milk Bread Buns from Karen's Kitchen Stories
• Spicy Cheesy Bread from Passion Kneaded

Mango Avocado Salsa#EatTheWorld

This mango avocado salsa is an amazing Costa Rican recipe, it's sweet, hot, and tangy! Great with chips for a summer appetizer or a side for grilled pork, chicken, or fish or use this to make tacos or wraps.

This recipe is a favorite, super simple to make, healthy, fresh, and fun, perfect for a relaxing day or for a pool party and everyone like it. The combination of tomato, avocado, and mangoes, makes is recipe simple perfect. Do not use too ripe mangoes; the best result is when using a semi ripped (yellow) mango.

Serves 4 
Ingredients

¼ Cup Chopped Coriander leaves - divided
1 Tablespoon Extra-Virgin Olive Oil
½ Teaspoon salt - divided
1 Large Mango - peeled and diced
1 Medium Avocado - diced
2 Medium Tomato - diced
1 Medium Onion - chopped
1 Green Chilly - finely chopped
1 Tablespoon Freshly Squeezed Lime Juice
2 Cloves Garlic - minced

Method

Combine half of chopped coriander leaves cilantro & salt with the garlic, mango, avocado, tomato, onion, green chilly and lime juice in a bowl. Make sure you don't overmix, since we are using avocado, if you mix it too much you could smash it and change the look of the salsa. 

Garnish with salsa with reserved chopped coriander leaves & sprinkle of salt before serving. This Costa Rican salsa is indeed a delightful and refreshing treat in summer. My favorite way to eat this salsa is with corn tortilla chips, but it is also great with tacos or wraps!

Labels: Costa Rica , Salsa, Salads, Eat the World, Tropical Fruits, Avocado, International Cuisine 

Join us as we Eat the World!!!

Check out all the wonderful Costa Rican dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Amy’s Cooking Adventures: Costa Rican Garbanzo Bean and Chicken Soup 

A Day in the Life on the Farm: Taco Ticos 

 Sneha’s Recipe: Mango Avocado Salsa 

Culinary Cam: Ceviche De Tiquicia 

 Kitchen Frau: Tamal de Maicena (Sweet Cornstarch Tamale Cake)

Rajma Rasmisa#SundayFunday

This is a vegetarian mughlai dish in which red kidney beans are cooked to perfection flavored with aromatic spices. The combination of this delicious curry with steamed rice is one of the most favorite food of North India.

Serves 2 to 3
Ingredients
1 Cup Red Kidney Beans/Rajma Beans
Salt to taste
2 Teaspoons Ginger Garlic Paste
1 Large Onion - finely sliced
2 Medium Tomatoes - blended
2 Green Chilies - chopped
1 Teaspoon Coriander powder
1 Teaspoon Red Chilly powder - or to your spice level
½ Teaspoon Heaped Cumin powder
¼ Teaspoon Black Pepper Powder
2 Tablespoons Oil
½ Teaspoon Cumin seeds

Method

Clean & wash the red kidney beans & soak over night or for at least 4 -6 hours. Drain the water, wash them in clean water and pressure cook them in water 2 inches above the rajma, till they are soft & tender. On high flame for one whistle then reduce it to low flame and cook for 15 minutes. Switch off the flame let the cooker cool. Open and drain all the stock.

Heat oil in a kadai/ wok add cumin seeds, when they crackle add the sliced onion, sauté it till they turn light golden. Then add ginger & garlic paste sauté for a minute, the boiled red kidney beans, sauté for 2 minutes. add the blended tomato fry till oil surfaces. Then add the spices, coriander, cumin, red chilly and black pepper power, salt to taste, mix well , add the reserved stock from the beans, let it come to boil. Cover and cook for 5 - 6 minutes giving it a stir after every 2 minutes. Then add the green chillies and little coriander leaves mix well and cover with a lid and let is simmer for 2 minutes.  

It's done, serve hot garnish with coriander leaves, sliced tomato and lime slices. Enjoy with  chapattis or steamed rice. 

Labels: Rajma Beans, Pressure Cooker, Red Kidney Beans, Sunday Funday, Vegetarian Curry, Vegan, Gluten free, Indian

• Super Easy Baked Beans from Amy's Cooking Adventures
• Aquafaba from Dried Chickpeas from Cook with Renu
• Rajma Rasmisa from Sneha’s Recipe
• Southwest Chicken Foil Packs from A Day in the Life on the Farm
• Sausage, Green Beans and Potatoes from Palatable Pastime
• Dry-Fried Sichuan Beans from Karen's Kitchen Stories

Lemon Rice/Chitranna#Alphabet Challenge

Chitranna in Kannada is also known as lemon rice. It's a rice-based dish widely prepared in South India. Lemon rice is one of the most popular South Indian rice recipes. It is a real comfort food. Quick and easy to make with all ingredients in your pantry. This can be made with leftover cooked rice, is a crunchy, flavorful, tasty and tangy dish that is easy to make and tastes so good. 

Lemon juice, fried nuts and spices combine perfectly to give this steamed rice an amazing spicy, tangy and nutty flavor. The nuts add a crunch for the perfect rice dish texture. This vegan lemon rice recipe is sure to become one of your favorite rice dishes and gets ready in just 10 minutes.

1 Cup = 200 Ml

Serves Two
Ingredients

¾ Cup Rice 
3 - 4 Tablespoon Oil
A pinch Asafoetida
1 Teaspoon Mustard seeds
2 Sprig Curry leaves
3 Whole Dried Red chillies
1 Teaspoon Level Turmeric powder
2 Tablespoons Lemon juice or to taste
3 Tablespoons Raw Peanuts
1 Teaspoon Urad dal
1 Teaspoon Chana dal
½ Teaspoon Grated Ginger - optional
Salt to taste

Method

Wash and cook the rice with salt till done, do not over cook it. Drain and let it cool completely.
Heat oil in a wok / kadai, add mustard seeds and chana dal and urad dal let it mustard seeds splutter and the dals start to brown. Immediately add asafoetida, curry leaves, ginger, red chilli and peanuts. Saute them well till the peanuts turn dark brown. Then add turmeric powder followed by rice. 

Turn around a few times so the rice is completely mixed and is warmed. Add salt and lemon juice to the rice and mix well.

Serve hot. Enjoy with Chutney, raita and papad.
Labels: Cooked Rice, Lemon juice, Peanuts, Urad dal, Chana dal, South Indian, Main Course, Vegan, Gluten free, Vegetarian, Serves Two, Alphabet Challenge

• Sneha’s Recipe: Lemon Rice/Chitranna 
• Food Lust People Love: Easy Lamb and Fresh Tomato Curry
• Culinary Cam: Lingcod Over Legumes 
• Jolene’s Recipe Journal: Lemon Vinaigrette 
• A Day in the Life on the Farm: Melody’s Homemade Lemonade 
• Mayuri’s Jikoni: Mediterranean Lentil Salad 
• Karen’s Kitchen Stories: Barbecue Pork Lo Mein 
• Blogghetti Lemon Pepper Tilapia Sheet Pan Dinner 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Fresh Dill Deviled Eggs with a Hint of Lemon 
• Palatable Pastime: Liver and Onions 
• A Messy Kitchen: Lemon Balm Jelly

Homemade Rotisserie Chicken#SundayFunday

Homemade Rotisserie Chicken recipe is so easy to make with simple flavorful seasonings on your grill or in the oven using the rotisserie function.

Your family loves this! Rotisserie chicken is perfect as the main dish with French fries and coleslaw, or with any number of other sides. You can use the leftover to make many different dishes that calls for cooked chicken.

To keep the chicken from drying I place a tray with chicken stock for an hour. After an hour removed this tray then increased the temperature to 200°C, this method will keep the chicken juicy unlike to ready store bought rotisserie chicken chicken which are very often dry.

Ingredients
1½Kgs Whole Chicken With Skin
½ Tablespoon Baking Powder
½ Tablespoon Pink Himalayan Salt
½ Tablespoon Garlic Salt
2 Teaspoons Red Chilly Powder
½ Teaspoon Garam Masala Powder
½ Teaspoon Turmeric Powder
2 Pinches Nutmeg powder
1 Tablespoon Oil
Extra Oil as required for basting the chicken
Method

Wash and pat dry the chicken.

Mix all the ingredients for the rub well.

Apply this well to chicken inside out / in the cavity and keep it in the refrigerator for at least 30 minutes.

Tie the wing's and tie the legs with a thread.

After 30 minutes place this on the rotisserie rod.

Bake it in a preheated oven@180°C for an hour or till the internal temperature reaches 70°C. After every 15minutes baste the chicken with oil using a brush.

After an hour remove the tray of stock and then increase the temperature to 200°C for 20 minutes.

Here is a juicy and succulent Whole Homemade Rotisserie Chicken. Perfectly seasoned and roasted at a low temperature very slowly, it is one of the juiciest, flavor packed chicken.

Allow the chicken to cool for about 15 minutes before carving.
Labels: Rotisserie, Chicken, Homemade, Sunday Funday
See other recipes using Rotisserie Chicken In Sunday Funday

• Amy's Cooking Adventures: 5 Minute Buffalo Chicken Wrap 
• Palatable Pastime: DIY Rotisserie Chicken Seasoning 
• Cook with Renu: Easy Vegan Coleslaw with Beans 
• Sneha's Recipe: Homemade Rotisserie Chicken 
• A Day in the Life on the Farm: Million Dollar Chicken Casserole