Chicken 65

Preparation Time : 15 min
Cooking Time :30 min
Yield :4 
Ingredients:
Chicken - 1 lb (Boneless and skinless)
For marinate:
Corn flour -2 tblspn
All purpose flour -1tblspn
Egg -1
Salt - to taste
Red chilli powder -1 tspn
For fry:
Oil - for deep fry
Curd/yogurt -2 tblspn
Curry leaves -5-6
Green chillis -4 to 5
Ginger garlic crushed -2 tblspn (This is not paste)
Color - 1 pinch (optional)
Directions:
First wash the chicken and drain the water with strainer.

Take a bowl and mix all the above ingredients for marinate the chicken.

  Keep a side for about 1 hour.

Heat the oil for deep fry.Fry the chicken pieces until it is done.

            Remove from the oil and put it on the paper towel.

Heat 2tblspn oil in a pan.Add crushed ginger garlic and fry it.Add green chillis, curry leaves and fry them.Add chicken pieces and mix it.Add little salt. 

Add curd/Yogurt and mix it very well.When the curd is evaporated switch of the flame and garnish with coriander leaves.Enjoy!!

Lamb Heart fry

Preparation Time : 15 min
Cooking Time :30 min
Yield :4 
Ingredients:
Lamb Heart - 1 lb
Milk - to wash the heart
Big onion - 1 chopped
Ginger garlic paste - 1 tblspn
Green chillis -4 chopped
Red chilli powder -1 tblspn
Coriander powder - 1tspn
Cumin powder - 1/2 tspn
Turmeric powder -1/2 tspn
Garam masala powder - 1 tspn
Tomato - 1 big chopped
Salt - to taste
Oil - 2 tblspn
Lemon juice -1 tspn
Coriander leaves -for garnish
Directions :
First wash the heart pieces and put it in the milk.Wait for 15 min. and drain out the milk.

Heat oil in a pan .Add chopped onions,green chillis ,ginger garlic paste and fry for 10 seconds.

Add turmeric powder,chilli powder and tomatoes.

When the tomatoes are half cooked add coriander,cumin powder and garam masala powder.

Add heart pieces and 1/2 cup of water.

Cook covered on medium heat until heart pieces are almost done.Add salt and mix very well.

Cook without lid until all the water is evaporated and heart fry is done.

Garnish with coriander leaves and lemon juice.Enjoy with roti or rice.