Spicy chicken wings

Ingredients

• 8 chicken wings
  
  2 large garlic cloves-cut into slivers
  
  1 tsp chilli powder
  
  1 Tbsp olive oil
  
  1 Tbsp paprika
  
  1 tsp dried oregano
  
  Salt
  
  Freshly ground pepper
  
  Lemon wedges

Method

Make small but sharp cuts on the skin of each chicken wing and slide a sliver of garlic into it.

Brush the wings generously with olive oil. In a large bowl, stir the paprika, chilli powder and the oregano and season with plenty of salt and pepper.

Add the chicken wings and toss it together until lightly coated in the mixture.

Cook the chicken wings on a medium grill for about 15 minutes until they are cooked through, with a slightly blackened yet crispy skin.

Pack in a box with lemon wedges to squeeze over before serving.

Chicken Fried Rice

Ingredients

• 1 cup rice
  
  1 Tbsp salt
  
  120 gm
  
  Oil
  
  2 tsp garlic paste
  
  1 cup spring onions - chopped fine
  
  3/4 cup cooked and finely chopped chicken
  
  2 Tbsp celery - finely chopped
  
  2 tsp soya sauce
  
  1 Tbsp vinegar
  
  1 tsp chilli sauce

Method

Boil the rice with 1 tsp salt and 1 Tbsp oil, till 'bite-like'.

Drain and rinse under cold water.

Leave in the colander and work 1 Tbsp oil into it.

Heat the rest of the oil and saute the garlic and onions, till onions are a light brown.

Add the chicken and stir-fry till well mixed.

Add the soya sauce, vinegar and chilli sauce, mix well and add the rice.

Stir till rice and chicken are well mixed and serve.

Vanilla Ice-cream

Ingredients

2 1/2 cups milk-full cream

1 Tbsp custard powder

3/4 cup sugar

2 tsp vanilla essence

1 3/4 cups cream

Method

Mix the custard and sugar in half a cup of the milk.

Heat the rest of the milk and when it comes to a boil, add the custard mixture, and bring to a boil again, stirring continuously.

When it boils, lower the heat and simmer for a half a minute, shut off the heat and leave to cool.

When it reaches room temperature, mix in the cream and vanilla essence and transfer on to a container with a tight lid.

Freeze till almost set take out and whip up in a blender and place back into the freezer in the same container.

The lid should always be tightly shut, as this avoids crystals from forming.

Blend once more when almost set and place back in the freezer.

You can adjust the cooling to normal about two hours after the last blending.

Serve garnished with the cherries or nuts.

Alternatively, freeze in an ice cream machine according to instructions.

Prawn Fry Recipe

Ingredients

• Prawns - 500 gms, cleaned and de-veined
• Onions - 2, finely sliced
• Garlic, - 3, finely minced
• Ginger green chili paste (1" ginger and 3 green chilies)
• Red chilli pwd - 1 1/2 tsps (adjust)
• Turmeric pwd - 1/4 tsp
• Coriander pwd - 1 tsp
• Saunf pwd - 1/2 tsp
• Kasuri methi - 1/2 tsp (optional)
• Coconut - 2 tbsp (grated)
• Garam masala pwd (3 cloves, 1" cinnamon stick, 1 elaichi)
• Lemon juice OR curd/yogurt - 1 tbsp
• Salt to taste
• Curry leaves - 15-20
• Cooking oil - 1 1//2 tbsps

Method

1. Marinate the prawns in ginger green chili paste, 3/4 tsp chilli pwd, turmeric pwd, lemon juice and salt for 10 mts.
2. Add 1/4 cup of water to the marinated prawns and bring to a boil, reduce to medium flame cook for 6-8 mts. Turn off heat and drain the excess water, if any.
3. Heat oil in a pan, add the finely minced garlic and saute for half a mt. Add sliced onions, kasuri methi and curry leaves and saute till the onions turn a light caramlized brown, approx 7-8 mts.
4. Add the cooked prawns,1/4 tsp chili pwd, saunf pwd, coriander pwd and garam masala pwd and stir fry for 3 mts. Add the grated coconut and saute for 3 mts. Adjust salt and turn off heat. Serve hot as a starter or as a stir fry with rice.

Lauki ke koftey

Ingredients

• 1 lbs of lauki
• 4 tbsp besan
• 2 small onions
• 2 small tomato
• 1 tsp ginger garlic paste
• salt to taste
• 2 tsp red mirchi powder
• 4 tsp dhaniya powder
• 1 tsp garam masala
• 5 pieces of cardamom
• 2 peces each of badam and kaju
• 2 tsp of malai
• 2 pieces of laung
• small piece of dalchini
• 5 green chillies

Directions

Kofta balls:

1. Grate the lauki either in a foo processor or on a kadookas
2. Add besan in the grated lauki, mix it well with hands preferably
3. Take 1 tbsp oil in a ladai and add the besan laki paste to it
4. Mix the paste well in the kadai till it becomes dry, it should be good to make kofta balls from, like a dough.
5. Add salt, mirchi, dhaniya powder, ginger garlic paste to the dough and mix it again.
6. Now take out the dough and spread it on a plate
7. Make small kofta balls from the dough as soon as it cools down a little.
8. Keep these balls aside

gravy:

1. Grind the onion into a paste
2. Grind the tomato, cardomam, dalchini, laung(cloves), kaju, badam & malai  all together in the grinder and keep it separate.
3. Take 2 tbsp of oil and add green chili cut into small pieces to it
4. add the onion paste to it
5. add the tomato paste to the onion once it turns golden brown
6. add mirchi powder, dhaniya, garam masala and namak to it.
7. Fry the masala till the paste leaves oil and we know that its cooked well.
8. Add a tsp of malai after the gravy is prepared.
9. Keep the koftas separate and add as many as required to the gravy at the time of serving, boil it after adding the koftas.
10. Garnish it with some green dhaniya and serve it hot.

lauki ke kofte

Ingedients for kofta:
2 cups grated bottle gourd or 1 medium size lauki
1/2 cup of gram flour (besan)
1 tsp salt
2 tsp coriander seeds
1 tsp garam masala
1 tsp red chili powder
1 tsp ginger (grated finely)
1/2 tsp carom seed (ajwain)
2 cups of oil (for frying the koftas)

 

 

 

 

 

 

 

For Curry:
2 medium onion paste
2 medium size tomatoes, pureed
2 tsp ginger- garlic paste
1 tsp jeera (cumin)
1 tsp turmeric powder (haldi)
1 tsp dhania powder
1 tsp gaaram masala powder
1/4 tsp sugar
salt to taste
1/2 tsp red chilly powder
2 tblsp oil
Finely chopped corainder for garnish

How to make lauki kofta curry:

• Method for making Kofta - Peel the bottle gourd and grate the lauki finely.
• Grated lauki has lots of water, take some lauki at a time and press gently between palms to squeeze the water out.
• Place the squeezed lauki in the bowl, add gram flour, chili, ginger salt, red chili powder and ajwain.
• Before starting making the koftas heat oil in a frying pan on medium heat.
• While oil is heating up, oil your palms and take a little portion of the dough at a time and roll into small ball. Make 15-16 balls out of it. Place them on the plate.
• Now gently drop 7-8 balls in the hot oil, do not touch the balls, let them fry for 2 minute once the bottom of the balls looks light brown, turn them around. With the spatula flip balls around until they become golden brown.
• Balls should be fried on low heat so that inside of the balls are cooked properly.
• Once the balls become golden brown take them off the oil and place them over a paper napkin so that extra oil could be absorbed. Repeat the process until all the balls are fried.
• Method for making curry - Heat oil in a kadhai, add cumin seeds, when they begin to crackle, add onion paste and let it cook till it becomes pinkish. Then ginger garlic paste. Saute for sometime then add tomato puree. Stir well and let it cook till oil separates.
• Add all the dry masala - red chilly, turmeric, garam masala, corainder powder, sugar, salt and then add 1/2 cup of water. Bring to boil and then reduce heat. Let it simmer for 2 minutes then add fried koftas.
• Cover the kadai and let it simmer for 5 minutes.
• Remove from the dish and garnish with green coriander and serve hot with roti, naan or rice.
• You can increase the consistency as per your choice. But enesure that the gravy does not become too watery.

Idli

Ingredients:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

 

 

 

 

 

 

How to make idli :

• Pick, wash and soak the daal overnight or for 8 hours.
• Pick, wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth and forthy paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.