Batter Fried Herbed Chicken Wings#Improv

Make this for a party as a starter and it will be a hit. They can be made in advance by frying the chicken till done. Just before serving , refry them in hot oil on high flame for 2 minutes. These are ready to serve.

Ingredients
For Marination
12 - 15 Chicken Wings - with skin
Salt or to taste
2 Tablespoons Heaped Green Chilly Garlic Sauce
For The Coating
Dry Ingredients
1½ Cup Heaped All Purpose Flour
2 Tablespoons Coriander leaves - finely chopped
2 Green chilies - - finely chopped
1 Teaspoon Paprika powder
¾ Teaspoon Salt or to taste
1 Teaspoon Black Pepper powder
1 Teaspoon Chicken powder
Wet Ingredients
2 Large Eggs
½ Cup - ¾ Cup Buttermilk
¼ Teaspoon Salt
For Deep Frying
Oil as required

Method

Make the wings into lollipops and marinate them in salt and green chilly garlic sauce, keep aside for at least an hour.
For the coating 

Mix all dry ingredients for the coating in a large bowl. In a seperate bowl whisk the egg, ½ cup buttermilk and salt well, add this to the ingredients and keep whisking till it form a a smooth batter, if the batter is thick then keep adding a tablespoon at a time the remaining buttermilk till you get a coating batter. 

Heat oil in a large deep frying pan on medium low flame
Dip each lollipop in the batter, shake it lightly to remove any excess batter.
Deep fry in hot oil medium low flame in a single layer till golden and done.

Serve hot with Homemade Delicious Szechwan Sauce.
Labels : Chicken, Chicken Wings, Egg, Deep Fried, Improv Cooking Challenge, Starters, Appetizer, Party Pleasers

Improv Cooking Challenge: January 2021

Buttermilk and Flour 

• Batter Fried Herbed Chicken Wings by Sneha’s Recipe
• Buttermilk Pancakes by Kate’s Recipe Box
• Kodhuma Dosa / Wholewheat Crepes by Magical Ingredients
• Sourdough Buttermilk Biscuits by A Day in the Life on the Farm
• Baked Cinnamon Sugar Donuts By Cookaholic Wife
• Biscuit Chicken Pot Pie by Making Miracles

Piglet Bread Rolls#BreadBakers

These piglet buns are adorable and delicious. I had so much fun making these piglets rolls, all the time I keep asking my hubby as I was shaping them, how does these pig-ggugs look, do they look like pigs? My hubby too enjoyed this exercise, laughing all the time.

Thank you Stacy our host for the wonderful theme " Animal Shaped Breads" for Bread Bakers this month. I enjoyed making these Piglets, it was so much fun.

Cup Measurement = 200Ml
Ingredients
For the dough
2 Cups Heaped All Purpose Flour
¾ Cup Water or as required
1 Teaspoon Sugar
1 Tablespoon Vegetable Oil
1 Teaspoons Instant Yeast
¾ Teaspoon Salt or to taste

Method

Add in the yeast, ½ cup water and sugar in a big mixing bowl, mix it well and cover. Keep it aside for 5 minutes till it is frothy/bubbly. Now add flour, salt to the bowl, keep adding warm water a little at a time, till it forms a sticky dough.
Take this dough on to a work surface and keep folding and kneading it with a bench scrapper 5 to 7 minutes.
Grease your hands with a little oil on and start folding the dough till it becomes soft and smooth. Grease a bowl with oil and keep it till it double in volume. 

Now deflate the dough and divide it into 3 equal balls. I weighed the dough, divided the dough into 3 equal pieces around 120 grams each. The remaining, kept aside to make the snouts, ears and tails.
Roll the dough into balls and let it rest covered for 15 minutes.
To Assemble The Piglets

Take one big ball of dough and roll it into a oval shape giving it a longish shape for a the head. Place it in a oiled baking tray. Like wise shape all the same way.

From the remaining dough

Make the Snout, pinch out a small piece of dough (about the size of a small marble) into an oval. Place it onto the face of the pig and pierce a toothpick into the of snout to make two holes.
Shape two tear drops for the Ears, place them on top of the head and press it with a tooth pick. 

For the Tail - take a little ball of dough and roll it into a rope, press on end of the rope into the back with a tooth pick and roll as shown in the pic. Press two black peppercorns for the Eyes.  The Piglets aka Pig-ggugs are ready to be baked.

Let it rest for covered with a damp cloth for 20 minutes. They shouldn’t grow too much bigger, but they should get a little puffier. Brush them with soy milk. Bake them at 190°C for 18 - 20 minutes. Let them cool on a wire rack. 

They are ready to enjoy!! We had them for breakfast slathered with butter the next morning.

Labels: Breads, Bread Bakers, Piglet, Vegan, Baked

• Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories
• Bird Bread Rolls from Ambrosia
• Easter Bunny Buns from Cook with Renu
• Ham and Cheese Elephant Rolls from Food Lust People Love
• Hedgehog Bread from Making Miracles
• Koala Bread from Zesty South Indian Kitchen
• Matcha Milk Bread Turtles from A Messy Kitchen
• Meyer Lemon Custard-Filled Matcha Turtles from Culinary Adventures with Camilla
• Peacock Shaped Pizza Rolls from Magical Ingredients
• Piglet Bread Rolls from Sneha's Recipe
• Turtle Bread from Passion Kneaded

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

Chicken Legs With Strawberry Balsamic Glaze & Spicy Potato Wedges#BakingBloggers

This is a platter that combines many elements which are dishes, are very simple easy to follow recipes. So here are dishes Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges and Nepali Style Vegetable Pulao, which make a complete meal.

Chicken Legs With Strawberry Balsamic Glaze
Ingredients
3 Chicken Legs
½ Cup Strawberry Balsamic Sauce
1 Tablespoon Mustard Oil
For Marination
1 Tablespoon Homemade Pizza Seasoning
½ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper powder
¼ Teaspoon Red Chilli Flakes
1/3 Cup Yogurt - whisked
1 Tablespoon Mustard Oil 

Method

Mix all the ingredients for the marinade and coat the chicken pieces well. Allow to marinate in the refrigerator overnight or for at least 4-6 hours.

In a large frying pan, smear it with mustard oil. Place the chicken legs and sear on high flame for 2 minutes on each side or 

till the chicken legs get a browned on both sides. 

In a baking dish, add a tablespoon of mustard oil. Place the chicken thighs and smear strawberry balsamic sauce/glaze on top of the chicken legs, cover with a foil and bake at 200°C in a preheated oven for about 12 - 15 minutes. 

Then remove the foil and bake again for 6 minutes, after 3 minutes flip the sides of the chicken legs and it's done. 

Spicy Potato Wedges
Ingredients
3 Medium Potatoes - unpeeled, cut into wedges
1 Tablespoon Oil
1 Teaspoon Cumin Powder
1 Teaspoon Red Chilly powder
½ Teaspoon White Pepper powder
½ Teaspoon Heaped Sea Salt or to taste
½ Teaspoon Amchur Powder 

Method

Wash and scrub the potatoes clean. Then cut them into wedges.
Bring a large pan of salted water to the boil and add the potato wedges. Boil for 5-6 minutes, then drain. Place the parboiled potatoes on a baking tray, drizzle with the oil, then toss to coat with all the spices ( I also added few parboiled broccoli florets).

Put the tray in the oven and roast at 200°C in a preheated oven for 20-25 minutes or until golden and crisp.

This platter with Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges and Nepali Style Vegetable Pulao, made a complete meal.. Enjoy!! 

Labels: Chicken, Baked, Strawberry, Balsamic Vinegar, Homemade Pizza Seasonings, Potato Wedges ,Baking Bloggers, Healthy, Main course, Complete Meal

Baking Bloggers January 2021

Using Jams & Preserves in Baking

• Culinary Adventures with Camilla is sharing Roasted Lamb with Bourbon-Plum Glaze
• Making Miracles is sharing Chicken Thighs in Raspberry Sauce
• Sid's Sea Palm Cooking is sharing Jelly Glazed Wings
• Cookaholic Wife is sharing Blackberry Crumble Bars
• Magical Ingredients is sharing Jam Pinwheel Cookies
• Karen's Kitchen Stories is sharing Shortbread Jam Cookies with a Streusel Topping
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice is sharing Orange Marmalade Cinnamon Streusel Muffins
• Palatable Pastime is sharing Jalapeno Lime Glazed Chicken
• Food Lust People Love is sharing Sticky Jammy Hot Wings
• Sneha's Recipe is sharing Chicken Legs With Strawberry Balsamic Glaze & Spicy Potato Wedges
• A Day in the Life on the Farm is sharing Pepper Jelly Glazed Chicken Breasts

Doodh Poha/Rice Flakes In Milk#SundayFunday

I love to have a warm, balanced and healthy breakfast. Doodh Poha is one of those easy, quick healthy breakfast to make. Doodh is milk,  Poha is rice flakes. This is a delicacy from the Guajarati and Maharastrian  cuisine, which is a satisfying warm breakfast. 

Serves 2 - 3
Cup 250Ml
Ingredients
500Ml Milk
¼ Cup Sugar
½ Cup Poha/ Rice Flakes
A Pinch Cardamom Powder
A Pinch Saffron Strands
Dry Fruits as per your choice
I used Almond, Pistachios, Figs, Raisins, Apricots

Method 

Wash the poha and drain it in a strainer and keep aside.

In a large sauce pan, boil the milk , when it boils let it simmer for 5 minutes. Then add the sugar and saffron strands, stir till sugar melts. Switch off the flame, add the washed and drained poha. Stir it add rest of the ingredients and let it sit till warm. 

Serve into individual bowls and add the chopped dry fruits. Enjoy this warm, a healthy and delicious breakfast which is also light on the tummy.

Labels: Milk , Poha, Almond, Pistachios, Dried Figs, Golden Raisins, Apricots, Breakfast, Sunday Funday, Sweets & Desserts

In our today's event for Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host Rebekah of Making Miracles for this week's event and the theme is "Celebrate Dairy".

• Blackberry Peach Overnight Oats by Palatable Pastime
• Cheesy Eggplant Pork Roast Rolls by Food Lust People Love
• Chocolate Pots de Creme by Karen's Kitchen Stories
• Creamy Asparagus Soup with Ham Stock by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Creamy Steak Fettuccine by Making Miracles
• Doodh Poha/Rice Flakes In Milk by Sneha's Recipe
• Fresh Turmeric Chaas by Mayuri's Jikoni
• Homemade Chocolate Pudding by A Day in the Life on the Farm
• Peanut Butter & Banana Ice Cream by Cooking With Carlee

Vietnamese Che Chuoi /Coconut and Sago Pudding#EattheWorld

Coconut and Sago - Che chuoi is a tapioca coconut pudding.  The pudding is soupy when warm, while the cooled version is firmer. Sago or sabudana as we call it in India, are little starchy pearls also known as tapioca pearls. They are cooked until they turned almost transparent in this dessert. 

This decadent yet refreshing dessert combines the spongy spring of molded sago pearls with the richness and creaminess of coconut milk and the fragrant sweetness of palm sugar (gula melaka). 

The perfect cooling dessert after a spicy meal, it's vegan and gluten-free too! In this dessert sliced bananas, are also added, but since my hubby doesn't like it so did not add it. It's also commonly served in Asian countries like Malaysia and Singapore. This dessert is served chilled make all preparations well in advance. I set this the previous day and served it the next day after lunch.
Serves 5 - 6
Ingredients
1 Cup Sago/Sabudana/Tapioca Pearls
1/3 Cup Sugar
½ Cup Gula Melaka or as required
1 Cup Thick Chilled Coconut Milk
1 Pandan Leaf - I used Screw pine Water

Method

Wash the sago in water 2 - 3 times. Then soak it in water for 5 - 10 minutes, then drain all the water.

Boil 5 cups of water in a large pot with the pandan leaf ( I used 1 teaspoon screw pine essence). Gradually add the the drained sago, stirring constantly to avoid clumping.

Boil on medium low heat for 7 - 8 minutes or until almost translucent. Switch off the heat, and drain it in the colander, rinsing under cold running water and stirring (mixture will be gummy). Stir in a generous pinch of salt and 1/3 cup sugar.

Pour into slightly wet individual molds/cups/serving bowls (having them damp makes it easier to unmold later on), refrigerate until set.

Making the Gula Melaka

Place the chopped gula melaka (1 cup) with  3/4 cup water in a small pot. Bring to a boil and stir over low heat until dissolved into a dark, glossy and thick syrup is formed. Let cool, then pour into a jar and refrigerate.

To Serve

Unmold the cold sago puddings and serve with a generous drizzle of gula melaka and coconut milk.

Keep extra in seperate bowls both the gula melaka and coconut milk so people can top up to their own taste.

Dig in and Enjoy!!

My Notes
If you are adding bananas, then use the small sweet variety of bananas, slice them and place it on top. Then pour the gula melaka and coconut milk.

Labels : Asian, Coconut Milk, Eat the World. Gluten-Free, Vietnam, Palm Sugar, Vegan, Sweets & Desserts, Sabudana, Tapioca Pearls

Check out all the wonderful Vietnamese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Pandemonium Noshery: Bánh Tráng Nướng 

Magical Ingredients: Vietnamese Summer Spring Rolls 

Sneha’s Recipe: Vietnamese Che Chuoi /Coconut and Sago Pudding 

Amy’s Cooking Adventures: Vietnamese Chicken Porridge (Chao Ga) 

Sugarlovespices: Vietnamese Kabocha Squash Soup 

Culinary Adventures with Camilla: Cà Phê Trứng (Vietnamese Egg Coffee) 

A Day in the Life on the Farm: Easy Beef Pho 

Making Miracles: Vietnamese Style Beef with Garlic, Black Pepper, and Lime 

Kitchen Frau: Vietnamese Caramelized Ground Pork Rice Bowls 

Palatable Pastime: Vietnamese Inspired Marinated Bean Salad