A space for recipes

I learnt some traditional dishes from my mother, but not very good at it. After my marriage, I came to USA last November and started cooking on my own. If I were in India my mother or mother-in-law would have helped me, but here I have to learn on my own(thats so sad!!!!!). First I used to follow youtube videos by vahchef and now Im able to cook on my own. I love the way how he explains and explores the dish. He is always ready,  right from history of the dish under lime light to share with us. Thank you vahchef for your yummy recipes. So, now how this dish got its name is a big question mark for every one, out of several myths vahchef reviled the original story behind the name of the recipe. This chicken 65 originated in a military canteen in Tamilnadu(one of the state in south India) and this recipe used to be the 65th item in the menu list and every one used to order it as "chicken 65". That was a lovely story, now coming to the recipe.


Ingredients:
Chicken cleaned and chopped to medium size cubes-1/4KG
Oil for deep fry
egg 1
pepper powder-1tbsp
salt to taste
red chili powder-1/2tbsp
Aginamoto-1/tbsp
Ginger garlic paste-1tbsp
Green chili-3 in number
Corn flour-1tbsp
curry leafs-1 spring
Ginger grated-1tbsp
Garlic minced-1tbsp
cilantro/coriander and onions for garnishing
lemon juice for extra flavor

Directions:
Mix egg, pepper powder, little salt,ginger garlic paste, aginamoto, corn flour and chicken and deep fry the marinated chicken pieces. Keep them aside. Now take a pan and heat 2tbsp of oil and add ginger, garlic saute until raw flavor goes away, add green chili and saute it till they are completely done, then add some red color if you wish. (to prepare red color take 2tbsp of water and add 1/4pinch of color and dissolve well). Then add salt and red chili powder and mix well, cook for few minutes under simmer. Now the chicken 65 is ready to serve with lemon juice & onions.