Cooking videos in here

Cooking videos in here
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Sunday, 16 March 2014

No Fry No Bake Chinese Chicken Wings | To Die for Chinese Chicken Wings

These Chinese chicken wings are my absolute favourite as there is no frying or baking involved, with a handful of ingredients you get a sticky, sweet and salty dish which is better than any restaurant I promise you, I dare you guys to try the tastiest Chinese chicken wings ever in your home kitchen.
It is the bomb !
Try sticking to the steps shown for best results, if you alter the ingredients there will be big change in taste as it can get too sweet or way too salty.

This recipe is for 10 large chicken wings :

3 tbs brown sugar

1/3 cup water

1/2 cup soy

3 tbs oyster sauce

1/2 cup sherry or cooking wine (I used sherry)

3 tbs rice vinegar

2 red chili slit

1 large cinnamon stick

2 large star anise

1 medium ginger roughly cut

Mix all the ingredients listed above.

You also need
1 tbs sesame oil
spring onion for garnish
sesame seeds for garnish
10 large chicken wings

For this recipe use a big nonstick pan, start by adding the oil and then lightly brown the chicken wings, do it in batches or else they wont brown.
Half way through the browning add the ginger pieces.Do not cut it fine or grate it.

Saute on a low heat till the chicken gets a light brown colour, not too dark,.

Now add in the glaze and allow to boil once, when you see the mix is boiling cover with a lid and keep the flame on low, cook for 15 min.

After 10/ 15 min the mix will thicken, check in between and cover if the chicken is yet to cook.

Once the wings cook, saute again and  cook without the lid, it will continue to thicken and get a glossy finish.You can continue cooking if you want it more sticky.

Now your done, sprinkle with sesame seeds and spring onions and serve these wings hot. Yes hot !

Serve with veggie noodles or just plain rice. They taste better even the next day, only if your lucky to have left overs.
When are you making the worlds best chicken wings?

Sunday, 9 March 2014

Achari Baingan Bhartha | Special Baingan ka Bhartha

Achari Bharta is just your regular bhartha jazzed up and flavoured with acahri masala, great for days when you crave some spicy and rustic tasting eggplant.
Many prefer grilling the eggplant in the oven but after trying it a few times in the oven I feel the stove top works best for this.
Grilling the onions and tomatoes are completely up to you, but why wouldn't you right? More flavour and the aroma is just too good guys.
Most of you will wonder about the achari spices used in this recipe, basically there be about a minimum half a dozen achari spices used when you make achari sabzis or achari non veg dishes but believe me using the mix I have mentioned gives the same results so why bother using the rest.

We ate this yummy achari baingan bhartha with spring onion rotis and salted jeera lassi.
The tip to making any bhartha taste divine is grilling the eggplant, tomato, onion and also the garlic, you will never go back to the old baingan bhartha recipe once you do it this way.
Achari masala is really quick to make, you can make some extra masala and store it for later after you try this recipe out.
                                                            1/2 tsp panch phoran
                                                            1 tsp fennel seeds
                                                            1 tsp kalonji seeds
roast them on a very low heat and crush very lightly, make sure you do not make a powder
Use mustard oil and heat it till smokey, add onion and the garlic, add salt and allow it to get soft, add in the achari masala, red chili powder and then the tomato chopped. Cook for 5/7 min.

Now add in the peeled and mashed eggplant, mix it in the onion tomato mixture and cook covered for 5 min on low. Remove the lid and mash well so everything is mixed well, check for salt.
Last add in a pinch of garam masala and lots of coriander chopped.

Now your done, try it guys its yummy !


Tuesday, 4 March 2014

Jackfruit Seed Dal with Drumstick

For the first time I saw jackfruit seeds at a local super market and I was thrilled, couldn't wait to get home to make this amazing coconut based dal adding the jackfruit seeds, using drumsticks for this dal is up to your liking but I insist you must as it goes together beautifully.
Please temper the dal only in ghee or else it is not worth the effort guys.
There are plenty of different ways you can prepare this dal, today I am showing you a less spicy version for jackfruit seed dal.
 For those who do not know much about cooking with jackfruit seeds this can be a start. Do give it a try, it tastes wonderful.
1 cup cooked moong dal (add turmeric while cooking )
Few jackfruit seeds add more or less to your liking
(peel the skin and cut in half, pressure cook for 1 whistle or boil adding turmeric and salt)
Drumstick boiled with salt and turmeric
1 tbs coconut powder
Salt to taste
1 tsp mustard seeds
1/2 tsp cumin
a pinch of fennel seed powder for aroma
few curry leaf
ginger , green chili and garlic crushed (add to taste)

While boiling the jackfruit seeds make sure they retain their shape and not get mushy, in the same pan add the drumstick too, the drumstick also needs to retain their shape so do not overcook it.

Add the cooked dal and boil, adjust the water and add salt, then add in the coconut powder diluted in some water. Cover and cook for 2 min.

Now for the tempering add ghee to a pan and add the mustard seeds followed by the rest of the tempering ingredients.

Check for salt and adjust to taste. Now your done !

Serve this wonderful jackfruit seed dal with fish fry on the side and enjoy.
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