Thursday, January 27, 2011

Tangy Garlic Chicken Wings with Lemon, Onion and Coriander Infusion

Seems like the New Year has just began, but in just a few more days we'll already be heading to the second month of this year.. I couldn't take any time, to do posting for the last two weeks. It is still a crazy schedule. How nice it would be to have one good "Robo" for each family to help us with our work & daily chores. LOL!!! Well definitely we are in the era of Robotics, Rocket Speed age. So this is not far.

There is small mis-happening in publishing this post. It happened one day that I typed the whole draft, intro & recipe and with a single click, everything vanished. Since that day I couldn't get this done and put it up on my space.

Well better late than never, here I'm now. I'm not much a fan of Chicken wings, in spite of all the hype about it...I had never included it in my menu..Much more when my "SBD", is strictly wing-free. But this time I couldn't resist but to befriend them when I found these on sale and made this unique wings casserole.

I envisaged the flavour of lemon garlicky wings, so put together the wings with pepper, garlic, infusing fresh lemon, coriander leaves, onion into it and it turned out delicious. The juices from the chicken, lemon and onion, keep the wings moist.The best way to relish this is directly from the casserole, dipping the wings with the tangy juicy gravy!!! yummy!!!!

Ingredients :
10 Whole Chicken wings
1 tsp Olive oil

To Marinate:
1 small Garlic pod crushed fine
2 Tsp Lemon Pepper powder(use the regular black pepper alternatively)
1 tsp fennel seed powder
1/2 tsp Cinnamon powder
1/2 tsp Cardamom powder (Optional)
(1 tsp Garam masala powder can be used instead of the above three powders too).
A pinch of Tumeric powder
1/2 cup Yogurt
1 Tsp olive oil
Chopped coriander
Salt to taste fresh

To Infuse :
1 Big Lemon, cut into circles
1 Big Yellow Onion sliced
1 Small bunch of Coriander leaves

In a large bowl combine chicken wings with all the ingredients mentioned in the "To Marinate"
Marinate for 2 to 3 hours in the refrigerator.

Preheat oven for 350F.

Moisten a large glass casserole with 1 tsp olive oil.

Place the marinated chicken wings in the casserole.

Now arrange the lemon circles and sliced onions in the gap between the wings.

Top with a layer the coriander leaves.

Broil the wings for 40 mins at 350F.

Roast for 10 mins at 400F chicken till reddish golden brown.
Insert a knife into one of wings to check whether done.

Remove from oven and serve warm along with the juices from the lemon and onion in the casserole.

Friday, January 7, 2011

Besan wali Bhindi / Floured Okra Masala fry

------ AKA / Kadalama Vendakai Poriyal / /Senagapindi Bendakaya Vepudu ------
The new year has been nice so far..thanks to the good start... The excitement of new beginning makes me share something special and new too..

Inspired by Sanjeev Kapoor's besan wali bhindi this veggie dish is simply a melt in your mouth..Though I'm not a big fan of Bindi, I try to include it in my menu, because its rich in Iron. Growing up I was only used to a simply stir fry(Bendakaya Vepudu, Vendakai Poriyal) or a stew (Pulusu, Kuzhambu). I didn't want to cook these regular preparations this googled for Bindi recipes and the first one to pop up was a video of Sanjeev Kapoor's "Besan wali Bind". I pretty much reproduced it here in taste and pictures!!! Though I played with the quantities a little, like I reduced the amount of garam masala so it won't overpower the other flavours, added a little chat masala, etc..Overall this has been a fantastic preparation satisfying the taste buds.
The fun part is that you don't need to use this as a side dish to Rice or Roti, it is so tempting to eat just like that!!! Good for me..I can save on some Carbs!!!

1 lb Okra/Bhindi/Bendakaya/Vendakai
10 - 12 Shallots/Sambar Vengayam/Chinna Ullipayalu
1/4 to 1/2 cup Besan/Gram flour/Chenaga pinni/Kadala Maavu
1 tsp Kalonji/Onion Seeds
A few curry leaves - optional
2 Tbsp Sesame Oil

Dry powders for the masala :
1 tsp Crushed Fennel seeds
1/2 tsp of Garam Masala
1 tsp Amchur Pwdr/Dru Mango Powder
1/4 tsp Chat Masala(optional)
1tsp each of Cumin, Coriander and Chilly powders
1/2 tsp Turmeric Pwdr
Mix all the dry powders in a bowl along with salt and keep this masala aside.

Wash and dry okra(Bhindi) with cloth towel and slit in the middle.

Now stuff the slit okra with the malasa prepared and add a tbsp of oil to this and gently mix to coat all the bhindi with oil. Keep aside.
Recently Updated1Heat the remaining oil in a kadai/wide pan, add kalonji(onion seeds), curry leaves and saute' till fragrant.

Now add shallots(small onions) and fry for a min or two.

Add gram flour (Besan/chengapindi/kadalamaavu) and keep stirring till the oil leaves the surface of the pan.

Now add the stuffed bhindi and mix to coat them evenly with gram flour.
Recently Updated2Cover and cook on low heat stirring occasionally till the okra is cooked and turns crispy.

The picture puts all together.
Recently Updated3Serve hot with rice, sambar or roti. As i said it can be eaten as a appetizer too....enjoy and have a wonderful year ahead!!!


Saturday, January 1, 2011

Cardamom Caramel Pudding

AKA The famous Egg Pudding
Happy New Year to all!!! Welcome 2011!!! Hope you bring blessings with you!!! Well its already making news by recording setting temperatures here today at +11c for this time of winter.
Lets starts this new year with a sweet to sweeten our lives all through the year...

Ha ha!!! I know my blog page is filled with dessert posts...I promise my next post will not be a sweet dish..So wait and watch for my next post which will be a spicy yummy flavourful easy to cook dish.

For now lets go ahead with my ever luving Egg pudding, which reminds me of our Telugu version of Junnu..I think I mentioned about it in my Vattlappam post too..but can't help its so delicious that i had to brag about it here too..more over when this egg pudding is so similar to it.
1 Pkt half and half cream(use skimmed milk for healthier version, if u can comprise taste)
4 eggs
3/4 + 1/4 cups Sugar
1 teaspoon Vanilla Essence
6-8 Cardamom pods
Enough water
a pinch of salt

Preheat the oven to 160-180˚c or 350F

Keep the pudding ramekins ready to pour the hot caramel sauce.

To the quarter cup of sugar add water just enough to melt it in a pan and cook it on medium heat stirring thoroughly.

Once the color of the liquid changes dark, pour a little into each of the prepared ramekins and set aside.

Whisk eggs thoroughly and to this add milk and keep whisking till all the egg is incorporated into the milk.

To this add rest of the sugar, and mix till sugar dissolves.

Add Vanilla essence, whole,crushed or powdered cardamom, salt and mix well.

Pour this mixture into each of the ramekins containing the caramel sauce.

Fill a wide, deep baking tray or pan with water up to 2/3 level.

Now place the milk filled ramekins on the tray containing water and bake for 45 - 60 mins or till the pudding is set at 325-350F.

Once the pudding looks firm and not wobbly you can be sure it is done.

Remove from the oven and let cool till room temperature, then chill it in the refrigerator till cold.

To serve run a knife through the edges of the ramekins and turn it upside down onto a serving plate to just enjoy it like that.