Sunday, July 26, 2015

Easy and quick Spicy honey glazed chicken wings

Here's a yummy, inexpensive, weekend dish – get some chicken wings, remove the skin and marinated them overnight with a little soy sauce, vinegar and spices, the longer they marinate the better.You can easily adjust the heat to suit your family's taste and you also can use any part of the chicken you wish, but we love eating wings in my house. 

Ingredients :

  1. 10 chicken wings
  2. 1tsp Garlic paste 
  3. 1/2tsp Ginger paste
  4. 1tsp light soy sauce
  5. Salt to taste.

  1. 1tsp dark soy sauce
  2. 1tbsp apple cider vinegar
  3. 3 cloves garlic, minced
  4. 1 teaspoon oyster sauce
  5. 1 teaspoon ginger powder
  6. 1 teaspoon ground pepper
  7. 2 tsp Red chilly paste* or sauce ( i really prefer freshly home made red chilly paste)
  8. 3tsp Corn flour/starch .
  9. 1/4 cup honey

  • Method:

  1. Season wings  with ground  garlic and ginger. Place in a large ziplock bag or container and add the soy sauce,salt and marinate overnight (the longer the better).
  2. In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic,ginger powder, pepper, red chilly paste or red chilly sauce.
  3. Heat oil in a grilling pan,add in marinated wings and fry for 5- 6 mins on high heat.. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 9-10 mins .
  4. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker.  Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
  5. Serve immediately.
* chilly paste:

  • 100g dried red chilli, cut (with scissors) and soaked in hot water for about 20 minutes.
  • Drain the chillies and grind in a blender/food processor with enough white or palm vinegar to get a smooth paste. You can also add little salt.
  • Heat the 100 ml oil in a deep wok or saucepan, then fry the chilli paste on medium heat initially for about 5 minutes until fragrant.
  • Let cool and store in a clean jar in the fridge, lasts up to a month. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.

Saturday, July 25, 2015

Simple and Easy"Hara Baida(Egg Korma)"

There are many ways of making Egg kurma recipe and this style is more close to makhani gravy/sauce which is used in making butter masala or butter chicken. The only difference being there are green herbs in this one and it is slightly more spiced than a makhani gravy. This recipe can also be made with paneer or tofu. you just have to add the paneer/tofu fried in ghee towards the end.

Ingredients For Hara Baida/Egg Korma:

  1. 6 -Eggs (hard boiled and peeled)
  2. 1tsp Garam Masala powder
  3. 1 Red or green Capsicum,cut into squares
  4. 2tbsp Fresh Cream
  5. 1tsp Kasoori Methi/dried fenugreek leaves
  6. Salt  to taste
  7. 1/2 tsp Sugar (optional)
  8. 1tbsp Butter
  9. 2tbsp Ghee
For the Green Paste:
  1. 2-Tomato
  2. 1/2 cup Coriander leaves
  3. 1/4 cup-Mint leaves
  4. 5-6-Green chilies
  5. 2-Onion
  6. Curd 1tbsp
  7. 1inch Ginger
  8. 10 Cloves Garlic
  • Prepare the green paste by grinding all the masala ingredients to smooth paste with curd.
  •  Remove the shell and make some slits over the eggs vertically and keep aside.
  • Heat Ghee in a sauce pan,add in chopped capsicum ,sauté for couple of minutes.
  • Now add  green masala paste and Garam Masala powder, saute again till ghee comes on top.
  • Add boiled eggs,sugar and salt and boil for 3-4 minutes. If  the gravy is too thick add little water or milk.
  • Now sprinkle some  Kasroori methi and mix it well. boil again for a minute.
  • Lastly finishing off with some crèam.
Serving suggestion :This curry goes well with rotis, Paratas or even with Simple plain rice. It's rich curry as ghee, butter and cream are included.