Fish Fingers

Fish Fingers - South Indian Style

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The fish fingers served at Anjappar has been our favorite dish. As the kids enjoy finger foods, I had tried this fish fingers which turned out quite tasty. This fish finger is marinated with south Indian masala.

Ingredients:	Quantity
Firm boneless fish cut finger size	10-12 nos
Egg	1 nos
Bread Crumbs	1/2 to 1 cup (As required)
Oil	For Deep Frying
For Marinade:
Turmeric Powder	1 tsp
Chili Powder	1 tsp
Coriander Powder	1 tsp
Cumin Powder	1/4 tsp
Pepper Powder	1 tsp
Garam Masala	1/4 tsp
Mustard Powder (Optional)	1/4 tsp
All purpose flour	2 tsp
Lemon Juice	2 tsp
Salt	To taste
Mayonnaise	To serve

Preparation:
1) Mix all the ingredients listed for marinade and apply on the cut and cleaned fish fingers and marinate it for 15-20 min's.
2) Beat the egg in a small bowl and spread the bread crumbs on a plate.
3) Heat oil in a shallow pan. Meanwhile prepare the fish fingers for frying.
4) Take the marinated fish fingers and dip them in the egg wash and then roll it on the bread crumbs so that they are in cylindrical shape.
5) Fry them in the heated oil for 4-6 min's or until cooked thoroughly. Make sure to put the oil on medium heat, otherwise the bread crumbs will be overcooked and the fish undercooked.
6) Serve hot with mayonnaise.

Chicken 65

Spicy Deep Fried Chicken

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Chicken 65 is a spicy deep fried South Indian dish. It is a very popular snack dish which is available in most of the non-vegetarian restaurants to road side shops. Usually I avoid deep fried foods and prefer to bake or shallow fry or grill. Some food items are so temping and let me break the rules. Here is one of it. Though it is dry dish it is very juicy and soft inside and crispy outside.

Ingredients:	Quantity
Skinless Boneless Chicken Thighs*	1 lb
Yogurt	2-3 tbsp
Ginger Garlic Crushed/Paste	2-3 tsp
Red Chili Powder	1 tsp
Green Chilies Slit	2 nos
Curry Leaves	One Strand
Oil	For Deep Frying + 1 tbsp
Red food color (Optional)	2-3 drops
Marinade:
Egg	1 nos
Corn Flour	2 tbsp
Red Chili Powder	1 tsp
Pepper Powder	3/4 tsp
Coriander Powder	1/4 tsp
Turmeric Powder	1/4 tsp
Salt	To Taste
Ginger Garlic Paste	1 tsp
Lemon Wedges	To Garnish

Preparation:
1) Clean and cut the chicken into cubes. Add the red chili powder, corn flour, ginger garlic paste, pepper powder, coriander powder, turmeric powder and salt and mix well. Then add the egg and mix well and let it marinate for atleast one hour.
2) Deep fry the marinated chicken until they are almost cooked, nearly 6-8 min's** and set aside on a paper towel.
3) Heat oil in a fry pan and add the slit green chilies, curry leaves and chopped (or paste of) ginger and garlic. Sauté for a few seconds and then simmer the stove (or remove from the stove) and add the yogurt and stir well. Add the red chili powder, very little salt, and food coloring (if using it). Stir for a few seconds, do not let the yogurt to curdle.
4) Add the fried chicken into it and sauté until the chicken is well mixed with the yogurt gravy. Simmer it until all the liquid evaporates. Garnish with lemon wedges and serve it as a snack or with Biryani.

Note: * Use thigh pieces instead of chicken breast pieces, since they don't turn dry so soon. They are more soft and tender than the breast piece.
** The frying time varies on the size of the chicken pieces, no of chicken pieces you fry at a time, oil temperature. Check one piece before you remove them out of oil. Do not overcook, it will become dry.

Banana/Plantain Chips

Crispy Banana/Plantain Chips

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Simple and crispy homemade Plantain chips or Banana Chips, is very easy to make. Kerala style chips at home for people who are staying away from home. 

Ingredients:	Quantity
Plantain/Unripe Green Banana	2-3 nos
Chili Powder	1/2 tsp
Paprika	1/2 tsp
Salt	To taste
Vegetable Oil	For Shallow Frying

Preparation:
1) Peel and cut the plantain into thin slices. Wash it in water and pat dry.
2) Heat oil in a shallow pan. Let the oil boil up to 350-360°F.
3) Fry the plantain slices in the oil for less than a minute and turn them once in between and remove them from oil. (Be careful not to splash hot oil while placing the slices in the oil.)
4) Place them on a paper towel and sprinkle salt and chili powder immediately, so that it would stick well while it is hot and oily. Plantain/Banana Chips is ready to eat. Store it in a airtight container and enjoy for a couple of days.

Biscuit

Ingredients

Maida - 1 1/2 cups
Powdered Sugar - 3/4 cup
Ghee & Vanaspathi - 3/4 Cup (both of them in equal propotion) or ghee - 3/4 cup
Milk Powder - 1 Tbsp
Custard Powder - 1 Tbsp
Cooking Soda - 1 pinch
Vannila essence - 2-3 drops
Cashew and Badam Powder - 1 tbsp (Optional)



Preparation
1) Mix all the above ingrediants without any lumps in it.
2) Make them into small round balls and spread it in a oven proof plate (Aluminium plate)
3) Preheat the oven to 200 o C
4) Bake it in the pre-heated oven for 15 mins at 200 o C
5) Take it out and let it cool.