Spicy and sticky chicken wings

INGREDIENTS:

10-12 chicken wings 

2 tablespoons runny honey 

2 tablespoons tomato ketchup 

1 to 2 tablespoons of vinegar

1 tablespoon of Dijon mustard

 1/2 tablespoons of hot sauce adjust according to your taste

salt and pepper to taste

Little Cilantro leaves chopped for garnish

DIRECTIONS:

• Mix together all the ingredients except the chicken and cilantro, testing as you go. You may want to make it spicier or sweeter.
• Coat the chicken thoroughly and marinate for 30 minutes.
• Preheat the oven to 375F.
• Bake the chicken wings in a foil lined tray for about 30 minutes or until golden and sticky.
• Last few minutes put it on low broil to get the charred flavor.
• Garnish with chopped cilantro before serving.

Makes 2-3 servings.

Biryani cutlets

          Sometime when I make chicken or shrimp biryani, next day all I'll be left with is just biryani rice with no chicken or shrimp in it. So I came up with this dish using left over biryani rice. And it tastes amazing.

INGREDIENTS:

Left over biryani rice - 2 cups
Potatoes boiled and mashed - 1 large
Green chilli chopped - 2
Coriander leaves chopped - 2 tbsp
Hot sauce - 2 tsp
Salt to taste
Oil to shallow fry

METHOD:
In a mixing bowl, take all the ingredients and blend well with your hand.
Shape the mixture into small cutlets and shallow fry both the sides till golden brown.
Serve with chutney or ketchup. (Note : there are so many spices already in biryani rice so you hardly need any more.)

Makes 6-7 cutlets.

Penne With Asparagus and leek

Leek is something we don't have it on a daily basis. Though its a vegetable, lot of times it's been related to onion and garlic. The consumable part of it is the stalk part. cooked leeks are highly perishable even when kept in the refrigerator, will only stay fresh for 2 days. Besides it's health benefits I actually like its licorice flavor.
                Here is something which is quick n easy. Do give it a try.

Ingredients:


Uncooked penne pasta 6 Oz.
Chicken breast  2 chopped into cubes
Asparagus Trimmed and cut into 1" Pieces 8 Oz.
Olive oil 3 tbsp
Leek thinly sliced  1cup
garlic Sliced 3 cloves
chicken stock/Water 3 Tbsp
Mint leaves 8-10
Salt And pepper to taste
Chili flakes according to taste

Method:

Cook Pasta According to the package directions. Then Drain. Keep it aside.
Saute chicken in 1 tbsp olive oil till it's properly cooked, then remove it from the pan.

Add 2 Tbsp of olive oil to the same pan. Saute Asparagus over medium high temperature for 3 mins.Then toss in the sliced leek; saute for another 2 mins.

Now add garlic and at this time pour in about 3 tbsp of water/chicken stock if you have, to scrap of the pan.

Let it cook for a minute. Put Salt And Pepper.And chilli flakes too. (love heat).
Add pasta and cooked chicken. Give it good toss.

Garnish with some fresh mint leaves.

Makes 4 servings

Pesto Pasta with Asparagus And Chicken Sausage

 

 

            PASTA, once a humble peasant dish, is now an international culinary superstar. Why has this happened? Because pasta is not only simple to prepare at home, but also it is light and extraordinarily versatile. Somehow I like pasta dishes as I feel it can be that one dish which you can make it a balanced meal by adding Veggies, Carbs, Proteins. That's why I keep that for Fridays. If we aren't stepping out anywhere on that day, Pasta will surely be on the menu. Fridays are those days of the week when food is the last thing you want to worry about so why not keep it simple. This pasta dish I'm going share is even easier to make. Its all about putting all the elements together.

I love asparagus. Before coming to US Never even heard of asparagus. And I was never even open to try it too. But a friend introduced to this veggie. Now it is regular in my kitchen. Likewise, there are so many unusual veggies that I came across. which is now part of my grocery list.

For this Dish I used Farfalle Pasta But you can use any pasta you want. The name of the dish is quite self explanatory. so Don't have to explain much. I strongly recommend using Sun-dried tomatoes for this Pasta dish. But My Sunny Boy HATE it so I didn't add. but If you are ever going to try this recipe, please try Adding Sun-dried tomatoes ( u know the ones in olive oil). Now lets move forward with the recipe.

Ingredients:

Pasta (Farfalle) - 1 LB.
Olive Oil - 1 tbsp
Asparagus - 2 Bundles  (Cut into 1" Pieces)
Chicken Sausage -   4 Medium sized    (For alternative Cooked dices chicken can be used) Slice them
Pesto - 4- 5 tbsp. I used the store bought one
Chili flakes According to your taste
Salt And pepper to your taste

Method:

1. Cook Farfalle in a pot according to the packet instructions or until al dente.( don't forget to add salt to the water.
   
2. In the same pan heat oil And fry Chicken Sausage till golden brown. Then keep aside.
   
3. Now Sauté the asparagus for 2- 3 mins in the same pan. Add Salt and pepper. Then Keep Aside.
   
4. Now all you have to do is put every thing together in a large bowl and mix it.
5. Serve it hot or cold.

Makes 4 Servings.

 

 





SAFFRON CHICKEN

Also known as mughlai  kesar murgh. Mughlai dishes are always rich and creamy with a wonderful blend of spices. Here saffron not only gives it a distinct fragrance but also flavor.

INGREDIENTS:
Chicken - 8pcs or 1 lb
Oil - 3 tbsps
Bay leaves - 2
Cloves - 5
Green cardamom - 4
Onion paste - 3/4 cup
Ginger garlic paste - 2 tbsps
Coriander powder - 1 tsp
Cashew nut paste- 4 tbsps
Yogurt whisked- 1 cup
Saffron - a pinch
Cream - 1/2 cup (optional)
METHOD:

• Heat oil in a pan. Add bay leaf,cloves and cardamom and sauté for 30 sec.
• Add onion paste, ginger garlic paste and sauté till the oil separates.
• Now add coriander powder and cashewnut paste and let it cook for 5 more mins.
• Then add chicken pieces and cook for another 3 mins on medium heat.
• Reduce the heat,Mix in the yogurt, salt, saffron.
• Simmer until chicken becomes tender.Finish up with cream.
• Garnish with coriander leaves. And serve with any kind of roti.

Makes 4 servings.

WRAPPED SHRIMP

This starter with Asian twist is a great way to introduce international flavor to your table.

INGREDIENTS:
Jumbo shrimp peeled deveined, tail on - 8
Red curry paste - 1-2 tsp
Fish sauce - 1 tbsp
Wonton wrappers - 8
Egg noodles, soaked in boiled water
Salt to taste
Oil to fry
METHOD:

• Mix red curry paste, fish sauce and salt in a small bowl.
• Add shrimps and mix well to coat, cover and leave it to marinate for 5-10 mins.
• Place one wonton wrapper on work surface like a diamond, fold the top corner so that the point is in the centre.
• Now place a shrimp on the wrapper, fold the bottom corner over the end of the shrimp. Fold the remaining sides of the wrapper over to make a tight roll.
• Tie a noodle around the roll. Repeat this step with the other wrappers.
• Deep fry the shrimps till golden brown. Serve hot.

Makes 8 shrimps.

DESI QUESADILLA

QUESADILLA is mexican dish, which is flour tortilla filled with yummy cheese, vegetables, chicken and other ingredients. possibilities are endless.

INGREDIENTS:
2 tablespoons oil
1 red onion, finely chopped
1 tablespoon grated fresh garlic
1 tablespoon grated fresh ginger
1 tablespoon garam masala
1 teaspoon Red chilli powder
1/2 teaspoon turmeric
Pinch salt
2 tablespoons tomato paste
1 pound chicken breast, boneless and skinless, cut into very small pieces
6 whole wheat tortillas
3/4 cup grated mixed cheese
METHOD:

• Heat the oil in a pan and add the onion, garlic and ginger. Saute until the onion is soft and golden, about 4 minutes.
• Add the garam masala, red chilli powder, turmeric, and salt and sauté for 15 seconds and then add the tomato paste, stirring well.
• Add the chicken pieces and stir well to coat them the spices and cook until the chicken is cooked through, about 8 minutes.
• Now heat tawa or griddle on medium. Place a tortilla and then cover the surface with some filling.
• Sprinkle on a third of the cheese and then place another tortilla on top and press it down gently with another heavy pan on it,until the cheese is melted and the tortilla is slightly golden.
• Cut the quesadilla into wedges and serve.

Makes 3 quesadillas.

SPICY SHRIMP CURRY

The combination of ground and fresh spices makes this a delicious dish.

 INGREDIENTS:
Oil - 2 tbsp
Onion grated - 1 medium sized
Ginger garlic paste - 2 tsp
Bay leaves - 2
Chilli powder - 1 tsp
Tomato purée - 3 tbsp
Curry powder - 1 tsp
Garam masala - 1 tsp
Black pepper powder - 1/2 tsp
Yogurt -  1 cup
Shrimps or prawns - 1 lbs.
Salt to taste
Coriander leaves chopped - 2 tbsp
METHOD:

• Heat oil in a pan. Add onion and sauté it till golden brown.
• Add ginger garlic paste, bay leaves, chilli powder, curry powder, tomato purée.
• Continue sautéing for 3 mins more. Then add garam masala, black pepper powder, yogurt.
• Just remember when ever you add yogurt to any dish, keep the heat low otherwise yogurt will cuddle.
• Stir it well on low heat, let it boil for 5 mins.
• Now add shrimps and add salt. Let it cook for 3 mins.
• Then garnish with coriander leaves and serve with steam rice.

Makes 5-6 servings.

CHICKEN PASTA SALAD

Try this super quick pasta salad. Pasta salad usually served cold. so You can plan this salad for your next picnic.

INGREDIENTS:
Pasta -1 lb
Olive oil -2 tbsp
Chicken Breast diced- 1 lb
Red chilli flakes -1 tsp
Onions sliced -1/2 medium sized
Green bell pepper sliced -1/2 medium sized
Raisin - 1/2 cup(optional)
Mayonnaise - 3/4 cup
Salt & pepper to taste

METHOD:

• Cook pasta according to the instruction on the box and keep aside. I have sed Fusilli pasta you can use any kind you want.
• Heat oil in a pan, add chicken ,onions, green bell pepper and raisins.
• cook until chicken is done and onion and bell peppers are soft. Add red chilli flakes, salt and pepper.
• Set aside to cool down. To this add mayo and toss with cooked pasta.
• Serve it cold.

Makes 2-3 servings.

METHI CHICKEN

          This mouth watering dish is a must-try chicken dish .Its the fresh fenugreek, which has this distinctive taste that goes very well with chicken.

 INGREDIENTS:
Chicken - 2 lbs or 900 gm
Yoghurt - 1 cup
Oil -2tbsp
Garam masala:
Cinnamon - 1 stick
Bay leaves - 2
Clove - 4
Green cardamom - 2
Black cardamom - 2

Onion chopped - 2 medium sized
Green chilli (optional) - 2
Ginger garlic paste - 1 tbsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Coriander powder - 2 tsp
Fresh Fenugreek leaves chopped - 3 cups
Fresh cream (optional) - 1/2 cup
salt to taste

METHOD:

• First marinate the chicken with yoghurt,turmeric powder, red chilli powder,coriander powder and salt. Keep it aside.
• Heat oil in a deep pan then add all the whole garam masalas. To that add chopped onions, ginger garlic paste and chopped green chilli.
• Sauté this mixture for 5-7 mins till the raw smell goes away. Then mix in the fresh fenugreek leaves.
• In case if you don't have fresh then you can use the kasoori methi 3 tbsp, crushed between your palms.
• Then add the marinated chicken and mix well. Adjust the salt.
• Let it cook for 6-8 mins till the chicken is nicely cooked.
• To make it more rich, finish it up with fresh cream.
• Serve hot with your choice of roti.

Makes 4-5 servings.

EASY GOAN FISH CURRY

                  Its a popular fish curry from Goa. It's delicious as well as satisfying too. Can be made with any kind of white fish like pomfret, mackerel or even Tilapia.

INGREDIENTS:
Fish cut into pieces ( I used Tilapia) - 1 lb or 500 gms
Oil - 1 tbsp
Cumin - 1/4 tsp
Onion paste - 1 medium sized
Ginger garlic paste - 1 tsp
Tomato purée - 2 tbsp (you can use tomato chopped but purée will give nice smooth texture )
Turmeric powder - 1/4 tsp
Coconut milk - 1 cup
Red chilli paste - 1 tsp
Garam masala powder - 1/2 tsp
Lemon juice - 1 tbsp
Salt to taste

METHOD:

• Wash the fish and marinate with lemon juice and salt for 15 min.
• Heat oil in a pan, add cumin .let it crackle then add onion paste and ginger garlic paste.
• Sauté it for 5 mins till the raw smell of it goes away.
• Then add turmeric powder, red chilli paste and tomato purée. And cook it for another 3 mins.
• Now add the marinated fish and let the fish cook through. This will take around 4 mins.
• Lastly, add garam masala powder and coconut milk. Simmer it for 2-3 mins.
• Enjoy with steam rice.

Makes 4 servings.

BROWN ONION CHICKEN

               The secret to this rich tasting dish is taking time to caramelize the onions for the deep flavor. The whole spices used here can be removed before serving.

INGREDIENTS:
Chicken - 4 lbs(2 kg)
Oil - 4 tbsps
Onion chopped - 2 cups
Yogurt - 2 cups beaten
Cornstarch - 2tsp
Ginger garlic paste - 1tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp
Bay leaves - 3
Green cardamom - 6
Cloves - 5
Cinnamon - 1 stick
Whole dried red chilli - 2
Coriander leaves chopped - 1 cup
Salt to taste

METHOD:

• In a large pan, heat oil 2 tbsps of oil. Sauté onions until dark brown on medium heat for 15 mins.
• Transfer onions to a blender. Now in a mixing bowl mix yogurt and cornstarch well. Then add this mixture to the onions and blend until smooth. Keep it aside.
• In the same pan, heat remaining 2 tbsps oil on medium heat, stir in the ginger garlic paste for 1 min then add turmeric powder, red chilli powder and the remaining whole spices.
• Sauté it for 1 min, then add chicken and salt and brown the chicken by stirring in between.
• Add the yogurt mixture and half the coriander leaves. Cook it covered on low heat until chicken is cooked through.
• At this point you can discard the whole spices. Garnish with coriander leaves and serve hot.

Makes 7-8 servings.

SHRIMP SCAMPI PASTA

          I had been wanting to make this recipe for a while now. It is surprisingly quick and easy to make. It doesn't happen to be cooked often in my home as the only person who likes it, is me. But if you are a shrimp and pasta person you got to try this.

INGREDIENTS:
Garlic grated - 6 cloves
Lemon zested and juiced - 2
Olive oil - 4 tbsps
Red pepper flakes - 1tsp
Salt and black pepper powder
Shrimp medium peeled, deveined - 22 to 25
Green onion chopped - 10 stems
Spaghetti or linguini pasta - 400gms
Butter - 1 tbsp

METHOD:

• In a mixing bowl, Combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, and shrimp. Keep it aside to marinate.
• In a large pot, boil water in high heat and add generous amount of salt. Add the spaghetti and cook until just tender.
• Drain and reserve 1 1/2 cup of cooking water.
• Heat a pan over medium high heat. Add the shrimp to the pan and reserve the marinade.then add the white parts of the green onions.
• Cook until they turn pink, may take 3 mins. Remove it from the pan and keep it aside.
• Add the marinade to the same pan, let it cook for few mins then add the pasta water.If you are ok with alcohol,You can use white wine instead of pasta water.Continue cooking until the sauce reduce to half. 
• Add in the zest and juice of the remaining lemon, the butter and the green onions and mix well.
• Add the shrimp and pasta and toss to combine with the sauce.
• Serve hot.

Makes 4 servings.

CHICKEN LOLLIPOP

        Chicken lollipops are nothing but chicken on a bone which resembles our childhood favorite lollipop. These are made from chicken wings. Each chicken wing will give you 2 lollipops. so you do the math. 

INGREDIENTS:
Chicken wings - 4
Eggs - 1
Ginger garlic paste - 1 tsp
Chilli flakes - 1/4 tsp
Salt to taste 
Pepper - 1/4 tsp
Ajinomoto - 1/4 tsp
Garam masala - 1/4 tsp
chilli sauce - 1/4 tsp
soya sauce - 1/4 tsp
food color orange - a pinch
Corn flour - 1 tbsp
Flour - 2-3 tbsp
Oil to deep fry

METHOD:

• Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
• Mix all ingredients thoroughly, except lollipops and prepare a thick batter. you can adjust the heat according to your taste. Don't add any water, eggs are enough to make thick batter.
• Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
• Serve hot with hot chilli sauce.

Makes 3 servings.

MUSTARD FISH

      It is a classic Oriya dish, where mustard is the most popular spice. And it is best if prepared with mustard oil. Mustard oil has really strong aroma and flavor.

 INGREDIENTS:
Fish fillets or slices - 1lb I used Rohu fish here you can use catfish or red snapper.
Turmeric powder - 1/2 tsp
Salt - 3/4tsp
Onions chopped - 1 cup
Garlic - 4 cloves
Green chilli slit in half - 2
Cumin seed - 1 tsp
Indian mustard powder - 1tbsp if you don't have mustard powder you can use whole mustard seeds as we are anyway going to blend it.
Red chilli powder- 1/2 tsp
Mustard oil - 2 tbsp
Coriander leaves chopped - 1 tbsp

METHOD:

• Wash fish and pat dry. Combine turmeric powder, salt and little bit of water to a make a paste then coat fish on both sides with this paste. Set aside.
• In a blender take onions, garlic, 1 green chilli, mustard powder and red  chilli powder and a paste with a little water if needed.
• Heat mustard oil in a pan on high heat until smoking then cool down a little bit then fry the fish until half done. Then remove from the pan and keep aside.
• Heat the same pan then add cumin seed, 1 green chilli when it crackles add the mustard paste and saute it for 4 mins adding little water if needed.
• Return the fish to pan, add 1/4 cup of water and coat the fish with mustard paste by turning it. Let the fish cook through.
• Garnish with coriander leaves and serve with steamed rice. 

Makes 3 servings.