Magic Chicken 65 - Gluten Free

Magic Chicken 65 is a bite size spicy, side dish or a starter which is deep-fried, coated with a sauce. This I believe originated from a hotel in Chennai, India. This one of the famous. Chicken 65 is made with all purpose flour here these are gluten free and low carb, do try these succulent and delicious side dish!

Ingredients
550 Grams Magic Chicken Bites
3 Tablespoons Oil
A Sprig Curry Leaves
4 Green Chilies - slit
1 Cup Sugar Free Tomato Ketchup
Salt to taste
1 Tablespoon Dark Soy Sauce
1 Tablespoons Light Soy Sauce
2 Tablespoons Tandoori Masala
1 Tablespoons Coriander powder
½ Teaspoon Garam Masala powder
A Pinch Orange food colour - optional
½ Teaspoon Kashmiri Red Chilli powder
3 Tablespoons Water
For Garnish
Chopped Coriander Leaves 
Method

In a bowl add all the water, sauces, ketchup, spices and salt to taste, mix well. 
In a kadai heat oil then add the slit green chillies and curry leaves when they sizzle then add the sauce and give it a good mix bring this to a boil. Then add the fried magic chicken and give a toss, the sauce will look a little saucy but trust me the chicken coating which is of cornflour / arrowroot powder will absorb all the liquid and turn dry. Garnish with coriander leaves. 

Serve hot as a side dish or starter!
Labels: Starters, Holiday Side Dish, Chicken, Fried, Indian, Gluten free, Low Carb, Keto

Holiday Side Dish Recipes:

• Brussels Sprouts with Onion Vinaigrette from Hezzi-D’s Recipe Box
• 4 Cheese Pumpkin Macaroni and Cheese fromA Kitchen Hoor’s Adventures
• Brown Butter Sage Biscuits from Jolene’s Recipe Journal
• Parmesan Roasted Broccoli from The Spiffy Cookie
• Cheddar Bay Biscuit Green Bean Casserole from Blogghetti
• South Indian Sweet Potato Poriyal from Magical Ingredients
• Horseradish Sauce from Art of Natural Living
• Potato and Celery Root Mash from Karen’s Kitchen Stories
• Butternut Squash and Apple Soup from A Day in the Life on a Farm
• Magic Chicken 65 Gluten Free from Sneha’s Recipe

Magic Chicken Bites - Gluten Free

These Fried Magic Chicken Bites are perfectly crispy and deliciously seasoned. Super easy and all the ingredients are things we have on hand and in your pantry. Once you try this easy recipe, you can make a big batch and freeze, use them to make many other recipes, whenever you have unexpected guest or too tired after work, which you can remove and make a new dish that is tasty and delicious. How to use these bites, I will be sharing recipes soon! 

Ingredients
1 Kg Chicken Boneless Cubes
First Marinade
½ Teaspoon Baking Soda
½ Teaspoon Salt
2 Tablespoons Water
Second Marinade
½ Teaspoon Pink Himalayan Salt
1 Teaspoon Red Chilli powder
¼ Teaspoon Turmeric powder
1 Teaspoon Garlic powder
1 Teaspoon Red Chilli flakes
1 Teaspoon Garam masala
1 Tablespoon Coriander powder
½ Teaspoon Black Pepper powder
1 Teaspoon Sesame oil
Other Ingredients
4 Tablespoons Heaped Corn flour or Arrowroot Flour
1 Large Egg
Method
For The First Marinade
Mix all the ingredients well and keep aside for 30 minutes.
For The Second Marinade

Mix all the spices in a bowl well. Then add the masala the chicken and oil and keep aside for at least 30 minutes. 

Then add egg and corn flour just before frying. Heat oil in a deep frying pan and fry the chicken pieces in oil on medium flame till golden and crisp. These were quick and easy, aren't they! They turned out great and soft & succulent!

With this chicken you can make some many recipes , will be posting them soon!
My Notes
The Magic Chicken Bites can also be air fried or baked in a tray. But I always find fried chicken more succulent and less chewy. However it totally depends on your preference.
Leftover Fried Magic Chicken Bites can be frozen in an airtight container for up to 3 months. You don’t need to thaw them before reheating just use them in the recipes which I will be sharing soon.

Labels: Gluten free, Keto, Low Carb, Chicken, Fried, Holiday Side Dish

Holiday Side Dish Recipes:

• Roasted Mushrooms from Hezzi-D’s Recipe Box
• Roasted Delicata Squash and Sweet Potatoes with Cranberry Glaze from A Day in the Life on a Farm
• Parmesan Butternut Squash from Jolene’s Recipe Journal
• Homemade Mushroom Rice Pilaf fromA Kitchen Hoor’s Adventures
• Gluten Free Magic Chicken Bites from Sneha’s Recipe
• Sausage Tortellini Soup from Art of Natural Living
• Loaded Baked Potato Casserole with Fried Onions from Blogghetti
• Beer Macaroni and Cheese from The Spiffy Cookie
• Jalapeno Cheddar Swirls from Magical Ingredients
• Potato, Corn, & Pepper Skillet with Pancetta from Karen’s Kitchen Stories

Upvasacha Cake#Alphabet Challenge

Upvasacha Cake( Farali/Vrat cake) is an eggless one made using vrat ka atta or farali/falhari flour. These flours are made from non-grain, gluten-free ingredients like buckwheat (kuttu), barnyard millet flour (bhagar/moraiya), water chestnut (singhara), and amaranth (rajgira) that are permitted during religious fasts.

Ingredients
½ Cup Fresh Yogurt
¾ Cup Kesar Milk - divided
½ Cup Caster Sugar
¼ Cup Melted Desi Ghee
1 Cup Singhada Atta (Water Chestnut Flour)
1 Sachet Eno Fruit Salt
⅛ Teaspoon Rasmalai Essence
2 Drops Yellow Food Color
¼ Cup Chopped Dried Fruits
Method
Grease and line a 6" Cake Pan
Preheat the oven 160°C.

In a bowl add the yogurt, melted ghee, sugar, essence, half of the kesar milk, yellow color and with beat well till blended, then add the sifted Singhada atta and fold it well into smooth batter. Now add in the eno and pour the remaining kesar milk and mix well ( this batter will be thick) add the dry fruits.

Pour it into the prepared pan and again sprinkle chopped nuts.Bake in a preheated oven for 40- 45 minutes. 

Cool then slice and enjoy!!

Labels: Alphabet Challenge,Water Chestnut, Gluten free, Desi Ghee, Yogurt, Indian, Vrat, Cake, Eggless

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "U"

• Fall Pear Ugly Duckling Cake (Cake Mix Recipe) from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Miso Roasted Sweet Potatoes from A Day in the Life on the Farm
• Sourdough Discard Walnut Ginger Cookies from A Messy Kitchen
• Ugali - Savory Maize Meal Porridge from Food Lust People Love
• Unicorn Popcorn from Jolene’s Recipe Journal
• Unicorn Strawberry Cake Mix Cookies from Blogghetti
• Upvasacha Cake from Sneha’s Recipe
• Urchin Butter from Culinary Cam
• Uzbek Rice with Beef and Carrots (Plov) from Karen’s Kitchen Stories
• White Urad Dal from Mayuri’s Jikoni

Pumpkin Soup For Two#SundayFunday

This Pumpkin Soup is one of my favorite soups, it's easy to make and can be ready in minutes! It's an absolutely delicious soup and is the perfect soup to enjoy for lunch or dinner.
Serves Two
Ingredients
1 Tablespoon Olive oil
1 Tablespoon Butter
1 Teaspoon Minced Garlic
1½ Cups Pumpkin Puree
2 - 3 Sprigs Fresh Thyme leaves
½ Teaspoon Pink Himalayan Salt
½ Cup Vegetable Broth
2 Tablespoons Fresh cream
Method

Heat the olive oil in pot, add the garlic fry it stirring occasionally, a minute. Add the pumpkin purée, thyme, salt, and cook it low flame, stirring occasionally for 2 - 3 minutes.
Add the broth and bring this to a boil, cook stirring in between for about 3 to 4 minutes.

Remove from the heat and stir in black pepper powder and cream. Serve warm, garnished with fresh cream.
Labels: Soup, Gluten free, Keto, Sunday Funday, Serves Two, Red Pumpkin, Healthy, International Cuisine, Vegetarian

For Sunday Funday we are sharing recipes with "Squash" 

• Mayuri's Jikoni: Apple & Butternut Squash Salad 
• Sid's Sea Palm Cooking: Baked Acorn Squash with Butter and Brown Sugar
• A Day in the Life on the Farm: Butternut Squash Cake 
• Amy's Cooking Adventures: Creamy Sausage, Tomato, & Squash Pasta 
• A Messy Kitchen: Gnocchi with Roasted Squash and Sausage
• Karen's Kitchen Stories: Parmesan and Thyme Honeynut Squash 
• Culinary Cam: Pumpkin-Filled Flat White Pumpkin 
• Sneha's Recipe: Pumpkin Soup For Two 
• Food Lust People Love: Roasted Butternut Squash Lentil Vegetable Soup 

Vrat Shengdanyachi Amti#SundayFunday

Shengdanyachi Amti(Danyachi Amti, Peanut Curry) is a Maharashtrian vrat dish that simply means Peanut Curry, where Shengdana stands for peanuts and Amti stands for a curry. This protein rich vrat peanut curry usually add Bhagar Rice ( recipe coming). It is made especially for vrat/fasting in Maharashtra. This is a very easy delicious and unusual recipe that gets ready in no time.
Ingredients
1 Teaspoon Desi Ghee
½ Teaspoon Cumin seeds
1 Green Chilly - finely chopped1 Tablespoon Freshly Grated Coconut
3 Pieces Kokum
1½ Cup Water
1 Tablespoon Jaggery or Sugar
Sendhav Namak to taste
Grind To Fine Paste
½ Cup Roasted Peanuts
½ Teaspoon Cumin seeds
1 Green Chilly - finely chopped
Method
Dry roast whole peanuts until it changes its color. Remove its peels. Grind the peanuts along with cumin seeds & green chillies along with water to a fine paste.

Heat desi ghee in a pot, add cumin seeds, green chillies, fresh coconut and fry well add the ground paste and wash the mixer with water add that too.  Add sendhav namak to taste and sugar or jaggery and mix again, then add more water to make a gravy consistency.   Add kokum  and cover and cook for 10 minutes on low flame, keep stirring in between so that it does not burn at the bottom of the pan.

Vrat Shengdanyachi Amti is ready to be served!  Garnish with coriander leaves ( this is optional, if you have it in fasting)
Labels: Gluten free, Vrat, Vegan, Peanuts, Maharastrian Cuisine, Indian,Sunday Funday

For Sunday Funday we are sharing recipes with "Peanuts"

• Congress Kadlekai Spiced Peanut Snack by Sizzling Tastebuds
• Frozen Chocolate Peanut Butter Truffles by Karen's kitchen Stories
• Homemade Butterfingers by Amy’s Cooking Adventures
• Miso Gochujang Peanut Roasted Eggplant by Food Lust People Love
• Peanut Butter Muffins by Mayuri's Jikoni
• Skrewball Brownies by A Messy Kitchen
• Thai Chicken Pasta Salad by A Day in the Life on the Farm
• Vrat Shengdanyachi Amti by Sneha's Recipe
• Warm Peanut Butter Sauce for Dipping by Our Good Life

Upvasache Pattice#EatTheWorld

Upvasache Pattice or Vrat Pattice is a crispy, savory-sweet potato pattice stuffed with grated coconut is popular in Indian fasting cuisine, it's an easy deep-fried mildly spiced. It's gluten free, vegan & mouth melting. I make this so many times that, now I, fry these in appe pan and they are as crisp as the ones deep fried.

Ingredients
1 Cup Freshly Grated Coconut
2 Green Chillies - finely chopped
½ Inch Pieces Ginger - grated
3 Tablespoons Roasted Peanuts
Salt to taste
1 Tablespoon Caster Sugar
1 Tablespoon Finely Chopped Coriander Leaves - optional
¾ Cup Boiled & Mashed Potato
3 Tablespoons Sabudana/Tapioca Powder
2 - 3 Tablespoons Sabudana / Tapioca Powder - for coating
1 Cup Yogurt
3 Tablespoon Caster Sugar
Oil - as required for frying
Method
For The Filling

Grind the ginger, green chillies and coconut to a very coarse paste without adding any water. Take this out on to a bowl, add peanut powder, sugar, salt, coriander leaves mix well and form small balls keep aside.
For The Covering

In a bowl add mashed potatoes, salt to taste, sabudana powder and mix well, knead well. Make equal size balls bigger than the filling and make a cup and add the filling and tightly seal it, roll into again into a smooth round ball. 

Roll this filled pattice in roasted sabudana powder and keep aside, like-wise make all the pattice.

Heat oil on medium high flame, 

fry them till golden on all sides or fry them in the appe pan.

Serve with whisked yogurt or vrat chutney. Perfect Tasty snack that can be had during fasting.

Labels: Indian, Vrat, Potato, Gluten free, Vegan, Deep Fried, Patties, Millets, Sabudana, Eat the World, Peanuts, Appe Pan

For Eat The World this September will be our 100th post celebrating foods from around the world. Let's commemorate this by celebrating recipes from our individual heritages.
Here I am sharing a recipe from Indian Cuisine, since this is month of Sharvan here is a fasting recipe.

• Culinary Cam : Exploring the Culinary Heritage of My Hapa Haoles with Filipino, Swedish, Portuguese, German, and Irish Dishes 
• A Day in the Life on the Farm: French Canadian Meatball Stew 
• Sneha's Recipe: Upvasache Pattice 
• Amy's Cooking Adventures : Zucher Kuka

Keto Cottage Cheese Bagels#BreadBakers

If you are looking for a healthier/low carb, version of a bagel to satisfy the bread craving without many carbs and with a lot of protein, then this recipe is great! These Cottage Cheese Almond Flour Bagels are soft, chewy, made without yeast for the quickest and easiest homemade bagel recipe. They’re perfect for meal-prep breakfasts, mid day snack, or anytime you want a simple savory bake that comes together in under 30 minutes.

These bagels are great for meal-prep like breakfasts, snack or brunch, a big batch can be made and stored in refrigerator or freeze them in an airtight container because they store well and reheat beautifully. You can flavor them a with seasonings of your choice, for savory - everything bagel seasoning, sesame seeds or make them sweet with cinnamon powder etc.
Makes 7 - 8
Ingredients
¾ Cup Packed Cottage Cheese
1½ + Cup Packed Almond Flour
2 Teaspoons Baking Powder
1 Teaspoon Apple Cider Vinegar
¼ Teaspoon Salt
2 Small Eggs
Method

Blend the cottage cheese, salt and eggs till it forms a smooth batter. Pour this into a bowl, add the almond flour and mix well. Let the batter rest for 10 minutes it will thickens but still be wettish do not add more flour. Now add the baking powder and apple cider vinegar mix well. If you find that the batter is still very much wet then add a tablespoon or two of almond flour. Do not make this into a ball of dough for this is a very sticky dough. Wet your hands a little and divide the batter into 7 - 8 equal parts. Shape into bagels.

Place it on a greased parchment lined tray. Dust the tops with bagel seasoning or seasoning of your choice. Bake in a preheated oven @ 180°C with both elements on for 18 - 20 minutes.

Cool and enjoy with filling of your choice.
I’ve enjoyed them as a brunch / lunch with different flavors of cream cheese or Keto Bagel Sandwich or for a sweet taste with sugar free jam.
My Notes

This dough will be very sticky, that’s totally normal. Wet your hands to help with shaping.
Full-fat cottage cheese gives the best texture.
Let cool before slicing.
Reheat in the air fryer, toaster or microwave.
Labels: Keto, Low Carb, Bagels, Cottage Cheese, Almond Flour, Gluten free,Bread Bakers, Breads, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
For Bread Bakers this month we sharing "Bagel Recipes" 

• Bagel Bites from A Day in the Life on the Farm
• Cinnamon Crunch from Karen's Kitchen Stories
• Easy Homemade Everything Bagel from Cook with Renu
• Keto Cottage Cheese Bagels from Sneha's Recipe
• Gluten Free Onion Bagels from Passion Kneaded
• Small Batch Sourdough Bagels from Food Lust People Love 

Risgrøt - Norwegian Rice Porridge#EatTheWorld

Risgrøt is a festive Norwegian creamy rice porridge / pudding, made with rice and milk, topped with cinnamon powder, sugar and butter. This is traditionally served on Christmas Eve for breakfast or as a dessert after a meal, it's  heartwarming, makes a delicious satisfying treat. I have added fresh cream at the end to give this a rich and creamy taste. When I visited Norway they served us this pudding and its was so delicious and creamy.

When Camilla chose this country for this month theme, this was the first dish that came to my mind and as I, was researching about it, read some unique history of this dish. On Christmas Eve, they usually have risgrøt for lunch and hide a skinned whole almond in the porridge (so it’s not easy to find). Then whoever finds the almond wins the julegris / Christmas marzipan pig! Whoever finds it tries to be very secretive about finding the almond so that everyone keeps eating more and more porridge in the hope that they’ll be the winner. I loved this cool secret behind this dish and the pleasure that one gets when we follow/celebrate traditions with family and friends.

Ingredients
½ Cup Short Grain White Rice
1½  Cup Water
5 -6 Tablespoons Granulated Sugar
½ Teaspoon Vanilla Extract
½ teaspoon Cardamom powder
2½ Cups Whole Milk
2 Tablespoons Salted Butter
1 Teaspoon Cinnamon powder
3 Tablespoons Fresh Cream
Method

Add the rice, water in a saucepan and cook (without cover) until most of the water is absorbed and the rice is cooked.
Add the milk, vanilla, cardamom powder and  sugar continue cooking on low heat, stirring frequently so the porridge doesn't stick. Cook until the porridge is as thick as you would like. Then add the fresh cream and switch off the flame. 
Serve it with a sprinkle of sugar, cinnamon and a small cube of  butter. You can also serve this with a topping of fresh berries this is optional.

Enjoy this delicious pudding!
Labels: Norway,  Rice, Pudding, Porridge, Dessert, Eat the World, Gluten free, International Cuisine, Milk

Check out all the wonderful Norwegian recipes 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!
For Eat The World we are sharing recipes of Norway. 

• An Array of Flavors from Norway: Aquavit-Cured Salmon, Snøfrisk, Gjetost by Culinary Cam
• Fiskesuppe by A Day in the Life on the Farm
• Norwegian Risgrøt Rice Porridge by Sneha's Recipe
• Scandinavian Almond Cake by Amy's Cooking Adventures 

Tendli and Potato Fry#SundayFunday

This is a very simple and tasty vegetable. Its a side dish can be had with rice and dal, rotis or phulka.
Ingredients
250 Grams Tendli / Tindora / Ivy Gourd - cut into round slices
1 Large Potato - cut in small round slices
1 Teaspoon Curry Powder
2 Green Chillies - finely chopped
1 Medium Onion - sliced
¾ Teaspoon Salt
½ Teaspoon Sugar
3 Tablespoons Oil 
For Seasoning 

1 Teaspoon Cumin seeds
5 - 6 Curry Leaves
A pinch of Asafoetida
Method 

Wash the tendli, snip of the ends and chop into thin round slices.
In a pan, heat the oil, add cumin seeds, curry leaves and asafoetida. Add the onions and fry till oily and translucent ( do not fry till pink because we want to retain the sweetness of the onions) , then add the green chillies and curry powder, fry well for 2 minutes. 

Then add the potato and tendli fry on high flame for 3 minutes. Place a lid and keep water on it. Reduce the flame to low and let it cook on steam. After 3 to 5 minutes and open the lid and give it a quick stir. Sprinkle a little hot water from the lid, add salt, sugar and again it a quick stir, cover with the lid, again add water on the lid and let it cook till the tendli is cooked. Serve hot with rotis or phulka.

This sabji tasted really good so simple yet tasty. The tendli was so tender that gave an awesome taste to the sabji.
Labels: Sunday Funday, Tendli, Potato, Side Dish, Vegan, Gluten free, Indian, Vegetarian, Keto

For Sunday Funday we are sharing recipes made with "Fresh Vegetables"

Creamy Italian Ranch Corn & Green Bean Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Curry Roasted Potatoes and Asparagus from A Messy Kitchen

Garlic Basil Wax Beans from A Day in the Life on the Farm

Garlicky Margherita Pizza from Amy's Cooking Adventures

Pan-fried Chicken with Curried Leeks and Lentils from Food Lust People Love

Pinzimonio from Culinary Cam

Roasted Chinese Eggplant from Karen's Kitchen Stories

Tendli and Potato Fry from Sneha's Recipe

Veggie Mac & Cheese from Mayuri's Jikoni   

Okra / Bhendi Sabzi #AlphabetChallenge

Ingredients

250 Grams Bhendi/Okra
1 Medium Tomato - chopped
1 Medium Onion - chopped
A Sprig Currry leaves
2 Tablespoons Oil
1/2 teaspoon Cumin seeds
1 Teaspoon Garlic & Ginger paste
1 Teaspoon Vindaloo masala
Salt to taste
¼ Teaspoon Garam Masala powder


Method
Wash the bhendi well. Dry them well using kitchen towel or paper towel. Cut off both ends (head and tail part). And chop them into pieces.
Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle a bit add the curry leaves, chopped onions and fry till transculent, add ginger garlic paste fry well. Then add chopped tomato, vindaloo masala and fry well. Then add the chopped bhendi and salt mix well so that all the masala gets coated with bhendi. Cover it and let it cook. Stir in between. When you cook bhendi by covering the pan with lid, you will get softer texture. Then add garam masala powder. Mix it well. 

Serve hot with roti/ phulka / paratha, dal/rice.
Labels: Bhendi, Okra, Alphabet Challenge,Vegan,Gluten free, Vegetarian,Indian

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "O" 

• A Day in the Life on the Farm: Apple Cider Old Fashioned
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: BBQ Deviled Eggs with Crispy Fried Onions 
•  Messy Kitchen: Gumbo-laya Stew 
• Sneha's Recipe: Okra / Bhendi Sabzi
• Food Lust People Love: Marinated Apéro Olives 
• Culinary Cam: Olive Oil-Cured Chevre-Filled Cigarillos 
• Sizzling Tastebuds: Onion and Olive Oil Focaccia with Sea Salt 
• Magical Ingredients: Onion Swirls
• Jolene’s Recipe Journal: Orange Blueberry Waffles 
• Mayuri’s Jikoni: Pumpkin Olan   
• Karen’s Kitchen Stories: Rhubarb and Strawberry Baked Oatmeal