Thursday, January 22, 2015

Chicken 65....

Through a good friend , we came across the actual history of CHICKEN 65. Posting the page.
Most of us have surely come across chicken 65 at some point ....relished it at some roadside dhaba or
at some sublime restaurant....
Did you know its history? Chicken 65 was first introduced at the Buhari Hotel in Chennai in the year 1965 according to this article, Which looks like the most probable answer.See below. 

Mango Hill serves up a delicious make of Chicken 65 Dry.
You can also try at home. Below is the Recipe of Chicken 65  Semi Gravy

1/2 Kg Chicken preferably boneless
2tsp Cornflour
3tablespoon Maida / white flour
1 egg
3 tsps of Ginger Garlic paste
2 tsp Chilli powder or as you like
2 cups yoghurt
1tsp. Garam Masala or Cloves, Cinnamon , Cardomom powder
1/2 tsp Red Food colorant (you can avoid this should you wish)
3tsps Lime Juice
Salt to taste
Oil for Frying

1 onion sliced  for Garnishing
1/2 tsp Chat masala for Garnishing
A pinch of Black salt for Garnish(optional)

1. Make a thick Batter of Cornflour and white flour and egg with some cold water.ginger garlic paste, chilli powder , Red colorant (optional)and salt to taste. Marinate the chicken pieces for atleast half and hour.
2. Dry fry the chicken pieces untill golden brown and place on tissue to absorb extra oil.
3. For the sauce:Heat  oil in a Fry pan and add , yoghurt,cloves, cinnamon, cardamom powder, red color, little salt and the fried chicken pieces. Keep tossing for 5 mins or untill the sauce comes together. Add the lime juice before serving.
4. Serve with wedges of Lime, Sliced Onion. Sprinkle Chat Masala and a pinch of Black salt for added taste.

Try it at Home and let us know.

Friday, January 9, 2015

MangoHill Test Kitchen- Pumpkin‬ ‪Spinach‬ ‪risotto‬ with Basmati Rice‬

This Recipe is a great alternative to Arborio rice which is expensive & difficult to find in India.After receiving your likes we are publishing the recipe.Unfortunately we don't have any original Photos to publish along with this recipe.But Do try it at Home and we assure you a great dish to share with friends , family and loved ones.You can also share the pictures with us,Recipe calls for two servings
You will need.
1) 200gm Pumpkin
2)100gms Spinach
3) Basmati Rice 200gms or 4 Handfuls-soaked in water for atleast 1 hour
4) Parmesan or Gruyere cheese -Cheddar will also do -grated -1 cup
5)Chilli Flakes
6)Fresh Cream -1/2 cup
7)Veg stock
8)Butter or oil (preferably Olive Oil-Extra Virgin)
10)2 bayleaf
11)1/2 cup white wine
12) Fresh basil


-Roast the pumpkin over an oven or tava with little oil and salt/pepper untill cooked.
 Blend the roasted pumpkin in a mixie with water untill smooth paste.
- Fry the spinach until wilted.
- Heat butter or olive oil in a heavy bottomed pan and add two bayleaves and chopped garlic and fry for two minutes.Add the Basmati rice (presoaked) and fry for 1 min.
-add chilli flakes, the blended pumpkin and stir.
-add the veg stock cube untill it mixes. Then add the spinach and white wine.Keep  stirring until the white wine is reduced. Add water 1/2 cup at a time and stir untill water is reduced. Keep adding water untill the rice is cooked.
- Finally add fresh cream,salt to taste and half of the grated cheese and a final dash of water.
(the texture should be like porridge now)
- Serve with the rest of the grated cheese and fresh basil
* you can also use liquid stock instead of water if available. If liquid stock is available refrain from using stock cube in the beginning,