Wednesday, August 29, 2012

spicy chicken drum sticks

Recipe by Preethi baliga
My kids love spicy drumstick glazed with honey.This is very easy version of drumstick and very good choice for your parties as it takes only few mints for preparation with really simple marination.You can prepare this previous day of your party and just an hour before serving start roasting and i am sure you and your friends going to love this.
  • 5 chicken legs (preferably skin on)
  • 1tbsp Ginger- garlic paste
  • 1tbsp Red chilly paste
  • 1tsp Spice powder
  • 2tbsp light soy sauce
  • 2tbsp Honey
  • 1/4tsp Orange- red( food) colour
  • 1tsp Worcestershire sauce
  • 1tbsp melted butter

Cooking Directions
  1. Mix all the ingredients except chicken legs and give it a nice stir.
  2. Add chicken legs and cover the bowl with cling film,then place into fridge to marinate for at least 2-3 hours or overnight.
  3. Preheat the oven to 180C/350F
  4. Place the chicken drumstick onto a roasting tray and roast for 30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.)
How to make red chilly paste.
  • Soak 6-7 kashmiri red chillies in warm water for about 30 mins and grind to smooth paste by adding little salt.Be careful while adding salt because both soy sauce and Worcestershire sauce contains salt so just a pinch of salt is more than enough while making this paste.

Udupi brahmin saru / rasam

Recipe by Preethi baliga

I love almost all kind of south indian sambar and rasam or saru as popularly know in dakshin kannada but this udupi brahmin style saru is one of my favourite.I simply love its aroma and unique southern flavour. Some people use tomatoes instead of tamrind but i love this with tamarind which once again gives an authentic flavour and aroma of south indian rasam.
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
  • 1tbsp Fresh coconut grated
  • 5-6 Kashmiri red chillies
  • 1tsp Coriander seeds
  • 1/2tsp Cumin seeds
  • 4-5 Pepper corns
  • 8-9 Fenugreek/methi seeds
  • 1/4tsp Turmeric
  • 1/4tsp Asafoetida/ Hing
  • a pinch of Black thil( optional)
  • 1 Marble sized ball Tamarind
  • 1tsp Jaggery
  • 1/2tsp Mustard
  • 1 spring Curry leaves
  • 2 red chillies( cut into pieces)
  • Coriander leaves for garnishing
Cooking Directions
  1. Dry roast all the ingredients except jaggery ,tamarind and salt on low flame for 5-6 mins.
  2. Once it is cool down grind it to smooth paste by adding one marble sized ball of tamarind.
  3. Now add this paste to a sauce pan along with One litre of water.
  4. Now add salt and jaggery and bring to boil and switch off the gas.
  5. Take a tempering pan and add oil.Let it heat then add mustard followed by red chillies and curry leaves and temper this to saru/ rasam.
  6. Garnish with few coriander leaves.
  7. Aromatic udupi brahmin style rasam/ saru is ready to go with your hot rice.