Saturday, March 28, 2015

Palak Egg burji | Keerai muttai poriyal

Palak Muttai Poriyal

Usually I will make keerai/Spinach egg fry using drumstick leaves. Because am not getting drumstick leaves in the place where am staying, I totally missed out the recipe in my regular menu. But my sister in law once prepared this egg poriyal using palak and the combination was perfect. Here is the stepwise recipe to go with.


Palak - 1 small bunch
Eggs - 3
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Shallots - 4
Dry red chilli - 2
Salt - 1 tsp
Turmeric powder - 1/4 tsp


 1. Set ready with your ingredients. Wash and chop the palak, onions.
 2. Heat oil in pan add mustard and channa dal.
 3.Add onions, dry chilli and saute for about a minute.

 4. Add the palak, turmeric powder and salt.
 5. Fry well until the palak is cooked completely.
 6. Break in two eggs.
 7. Cook in medium flame and keep mixing evenly.
8. Fry well until the egg and palak mix together like burji.

9. Transfer to a serving bowl.

Keerai Muttai Poriyal

  • I showed two eggs added in the picture. Adding additional eggs is of your choice.
  •  I have added one more after clicking my pictures,beacuse of sudden change in head count :)
  • Sprinkle salt, cover and cook the spinach.
  • You can also use finely chopped big onions.

Palak egg burji

Tuesday, March 24, 2015

Chicken 65 | Chilli chicken

Chicken 65

Deep fried chilly chicken is all-time favorite for most of the chicken lovers..This is one of the simple and easy method of preparing a kabab using chicken. This would be kids favorite because of added sauces and hope you guys try at home.


Chicken - 1/2 kg
Curry leaves - 1 stick

To grind as paste:

Red Chilli powder - 2 tbsp (I used Kashmirilal)
Corn flour - 4 tbsp
Rice flour - 2 tbsp
Ginger - 1/2 inch size
Garlic - 4 pods
Curd - 1 tbsp
Soy sauce - 1/4 ts
Tomato sauce - 2 tsp
Vinegar/Lemon juice - 1/2 tsp
Salt - 2 tsp


 1. Grind the listed ingredients all together to a very fine paste.
 2. Marinate the cleaned chicken pieces using the paste. Deep freeze for about 1 hour.
 3. Heat oil in a thick kadai and add curry leaves along with the marinated chicken.
 4.Deep fry until they are cooked tender and transfer to a separate pan to drain oil.
 5. Transfer to a serving plate and enjoy with ring onions.

  • Clean and chop the chicken to even pieces if you find it too big.
  • Grinding the ingredients will help you get a very fine paste of ginger and garlic.
  • This also helps in even and easy mixing for marinating.
  • Either refrigerate or allow in room temperature for about 2 hours. This helps the masala for even binding.
  • I used Kashmiri lal red chilli powder which gave a vibrant color.
  • Do not use food colors.

How to save oil while deep frying???
  • Use a deep kadai.
  • Use little oil required for about frying 4to 5 pieces.
  • At the end you might be even using 1 two pieces for frying. 
  • Finally about 1 tbsp of oil would be left over at the maximum and you can discard it.

Chicken 65

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