BAKED CHICKEN WINGS
Prep Time: 15 minutes
Marination Time: At least 20minutes to 30 minutes
Baking Time: 1 hour
INGREDIENS
Chicken Wings and Drummets – 2 1/4 lb (1 Kg)
Salt – 1/2 tsp
Black Pepper – 1/2 tsp
Garam Masala – 3/4 tsp
Oil – 1 Tbsp
All-Purposer Flour (Maida) – 1/4 cup
Butter-1/4 cup (3 tps)
For the Sauce:
Oil – 1 Tbsp
Fennel Seeds – 1/4 tsp, powdered
Ginger – 1 Tbsp, minced
Garlic – 1 Tbsp (approx 5 large cloves), minced
Green Chilies – to taste, minced
Tamarind Paste – 1/4 cup (less if using dark concentrated tamarind) or to taste
Water – 1/2 cup
Salt – to taste
Red Chili Powder – to taste
Kashmiri Mirch (or Paprika) – 1 tsp
Garam Masala – 1 tsp
Jaggery – 1 Tbsp (substitute sugar or brown sugar)
Tomato ketchup-2 (tps)tablespoon
For the Dipping Sauce: (Amounts can vary depending on how much sauce you need)
Sour Cream – 1/2 cup
Salt – to taste
Cilantro – finely chopped
Mint Leaves – finely chopped
Mix all ingredients together.
Method:
1. Wash and pat dry Chicken Wings and Drummets with a paper towel.
2. Add Salt, Black Pepper and Garam Masala to the wings/drummets ,add butter and coat well. you can use a mixing bowl and use your hands.
3. Cover and refrigerate the wings for at least 20 minutes .
4. Preheat oven to 400F/205C
5. Sprinkle All-Purpose Flour over the wings and toss to coat well.
6. Line a baking sheet with parchment paper or foil and place the wings in a single layer on the baking sheet. If using foil, lightly coat it with oil.
7. Bake the wings for 30 minutes, flip them to the other side, and bake for another 30 minutes. Depending on the size of the wings, baking time may vary.
8. While the wings are baking
Prepare the sauce.
9. Heat 1 Tbsp Oil in a saucepan.
10. Add powdered Fennel Seeds, Ginger, Garlic and Green Chilies. Cook on low heat for 30 seconds.
11. Add Tamarind Paste and cook on medium heat until it comes to a boil.
12. Add little Water, cover and cook until it comes to a boil.
13. Add Salt, Red Chili Powder, Kashmiri Mirch (or Paprika), Garam Masala and tomato ketchup. Mix well and cook on medium until sauce is reduced to 1/2 the quantity.
14. Add Jaggery and allow it to melt.
15. Remove wings from the oven to a large mixing bowl.
16. Pour sauce over the wings and toss to coat evenly.
17. Serve immediately with dipping sauce.
ALOO TIKKI
Prep Time: 20 minutes
Cook Time: 10 minutes (depending on size of skillet)
Serves: 4
Ingredients:
Potatoes – 2 large, boiled & peeled
Boiled peas-1/4 cup
Bread slice - 2
Onion – 1/4 medium, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Chaat Masala – 1 tsp
Cilantro – 2 Tbsp, finely chopped
Green lettuce-Chopped for garnish
Potatoes chips-For garnish
Oil – 4 tsp oil
Method:
1. Use a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using potato masher.
2. Add, Cilantro, Green Chilies , Crushed the bread and Mix gently.
3. Add Salt, Chaat Masala, Roasted Cumin Powder . Mix well.
4. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Make it into a ball and flatten it out gently. Tikki can be small for appetizers or larger for veggie burgers.
5.Make all the tikkis.
6. Heat a little oil in a non-stick skillet on medium heat and fry the tikkis from both the side until they are crispy and brown. Both sides should be brown.(Fry means slight brown and crispy from both sides not deep fry)
7.Garnish with chopped onion,Green lettuce leaves,Crushed some potatoes chips it will give nice crispy taste.
8. Serve hot with yogurt , mint chutney and tamarind chutney.
Prep Time: 20 minutes
Cook Time: 10 minutes (depending on size of skillet)
Serves: 4
Ingredients:
Potatoes – 2 large, boiled & peeled
Boiled peas-1/4 cup
Bread slice - 2
Onion – 1/4 medium, finely chopped
Green Chilies – to taste, finely chopped
Salt – to taste
Roasted Cumin Powder – 1/2 tsp
Chaat Masala – 1 tsp
Cilantro – 2 Tbsp, finely chopped
Green lettuce-Chopped for garnish
Potatoes chips-For garnish
Oil – 4 tsp oil
Method:
1. Use a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using potato masher.
2. Add, Cilantro, Green Chilies , Crushed the bread and Mix gently.
3. Add Salt, Chaat Masala, Roasted Cumin Powder . Mix well.
4. Apply a little Oil to your hands and take a portion of the potato mixture into your hands. Make it into a ball and flatten it out gently. Tikki can be small for appetizers or larger for veggie burgers.
5.Make all the tikkis.
6. Heat a little oil in a non-stick skillet on medium heat and fry the tikkis from both the side until they are crispy and brown. Both sides should be brown.(Fry means slight brown and crispy from both sides not deep fry)
7.Garnish with chopped onion,Green lettuce leaves,Crushed some potatoes chips it will give nice crispy taste.
8. Serve hot with yogurt , mint chutney and tamarind chutney.
VEGETABLES CUTLETS
Pre Time-30 min
Serve-4 Cutlets-This receipe makes 10 cutlets
Ingredients:
2 medium potatoes
1 cup chopped mixed vegetables (green peas, carrots, green , beans, or any vegetable)
2 tablespoons chopped cilantro (green coriander)
2 finely chopped green chilies (adjust to your taste)
1 teaspoon chopped ginger
4 Mint leaves
1 teaspoon salt (according to taste)
1 teaspoon mango powder
3 tablespoon All Purpose flour ( Maida)
1 cup breadcrumbs
Oil to fry
METHOD:
1. Boiled the potatoes until they are tender.
2. Once cooked, drain the water and let the potatoes cool down.
3. Peel the skin off and mash the potatoes.
4. Steam the chopped mixed vegetables.
5. Make sure to squeeze the vegetables to take the excess water out and Pat it dry.
6. Mix all the ingredients all together; add salt and pepper to your taste.
7. Add 4 tablespoons of water to the All Purpose flour(maida) to make a batter and keep aside.
8. Put some oil on your hands and divide the mixture into 10 equal parts.
9. Shape into flat round patties about 1/2 inch thick.
10 Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
11. Heat the oil on medium high heat for deep frying in a pan .
12. Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil and the batter should come up right away.
13. Fry few cutlets at a time until they are golden-brown on both sides.
Repeat this until all the cutlets are done. Serve hot.
with green MINT cutney or tomato ketchep.