Spicy Fried Chicken Wings In Gochujang Sauce#SundayFunday

Korean chicken wings are spicy, savory and crispy just fantastic and delicious finger food. Gochugaru is a red crushed chili. It’s not super hot but mildly spiced . This Gochujang paste is versatile and can be used in many other dishes.
Ingredients
For Chicken Wings Marination 

Frist Marination
15 Chicken wings (with skin)
Salt to taste
1 Large Egg
½ Teaspoon Vinegar
½ Cup Cornstarch
2 Tablespoons Gluten Free Bread flour
1 Teaspoon White Sesame Seeds
For Coating Chicken Wings
1 Cup Gluten Free flour
Salt to taste
Oil for deep frying
For The Sauce
1 Tablespoon Sesame Oil
4 - 5 Tablespoons Heaped Gochujang
1 Teaspoon Apple Cider Vinegar
2 Tablespoons Tender Coriander Stems- chopped
1 Teaspoons White Sesame Seeds
2 -3 Tablespoons Water
Fried Chicken Wings
For Garnish
Chopped Spring Onion White and green into big bites Coriander Leaves
White sesame seeds

Method

Remove the non fleshy part of the chicken wings and reserve to make soup broth
Wash and pat dry the chicken wings.
First Marination

If you are marinating the wings overnight then add only salt, egg and vinegar mix well. Then before frying add rest ingredients and deep fry. I kept it overnight
In a bowl add the chicken wings and all the given ingredients, mix well. Cling wrap and refrigerate it for at least an hour.

For Frying

In the Gluten free flour add the salt mix well. Take each chicken wing and dredge it in flour and then fry in hot oil. Do not touch the wings for 10 minutes or until the chicken coating is hard, flip and cook for another 5 minutes. Remove and these have to refried or else they will not cook. Let these cool. Then again heat the oil on high flame and refry all the chicken wings till light golden brown, crisp and cooked till full done, for 5 to 7 minutes.
For The Sauce

In a large pot/kadai heat sesame oil add all the ingredients and cook stirring till it starts to thicken for 3 -4 minutes and oil surfaces. Now add the fried wings and sesame seeds and toss well . Garnish with the given ingredients. Serve .. Enjoy a perfect party appetizer.

Labels: Chicken Wings, Spicy, Appetizer, Sunday Funday, Gochujang, Korea, Asian Cuisine 

• Amy’s Cooking Adventures shares Baked Boneless Buffalo (and Honey BBQ) Wings 
• Palatable Pastime shares Empress Chicken Wings 
• Karen’s Kitchen Stories shares One Pot Sticky Chicken Wings 
• Sneha’s Recipe shares Spicy Fried Chicken Wings In Gochujang Sauce 
• A Day in the Life on the Farm shares Honey Garlic Wings

Vegetarian Jacket Potatoes#Foodieextravaganza

These super delicious cheesy Vegetarian Jacket Potatoes are so good. These went for our get together in my friends in there holiday home at Bhimashankar hills. A gorgeous place where we all had a wonderful time.

Ingredients
8 Medium Potatoes 
Cheddar Cheese + Mozzarella Cheese
¼ Teaspoon Each Chilly Flakes
¼ Teaspoon Dried Parsely
¼ Teaspoon Dried Celery
¼ Teaspoon Mixed Herbs
¼ Teaspoon Chives
Salt & Pepper to taste
1 Teaspoon Butter

Method

Boil the potatoes till cooked but firm. Cut in half and scoop out the potato into a bowl, leaving the skin the potato intact. 

Mix all the filling ingredients well add the scooped potato mix and mix well. 

Divide evenly between the potatoes and 

top with grated cheese. 

Bake for a further 15 minutes, including a minute or two under the grill. Serve warm. 

Labels: Foodie Extravaganza Party, Jacket, Potato, Vegetarian, Cheese, International Cuisine, Baked

• Cheddar Baked Potato Soup from The Spiffy Cookie
• Chipotle Chicken and Bacon Spud from Palatable Pastime
• Loaded Baked Potato Breakfast Burritos from Karen's Kitchen Stories
• Loaded Red Potato Casserole from A Day in the Life on the Farm
• Vegetarian Jacket Potatoes from Sneha's Recipe

Rich Fruit Cake#SundayFunday

This is a delicious Rick Fruit Cake with awesome flavor. There is no need to soak these in advance. Soak them overnight and they are good to use.

Ingredients
113 Grams Butter
113 Grams Caster Sugar
113 Grams All Purpose Flour
3 Eggs
¼ Teaspoon Baking Powder
¼ Teaspoon Salt
80 Grams Chopped Nuts
400 Grams Chopped Dried Fruits
3 Tablespoons Rum
1 Teaspoon Cake Spice
¼ Teaspoon Cinnamon Powder
¼ Teaspoon Nutmeg Powder

Method 

I have used golden raisins, sultanas, mixed fruit peel, cranberries, homemade candied grapefruit and sweet lime peels, plums, glazed cherries.
soak all the fruits in 300 Ml rum overnight. An hour before mixing the cake. Place all the soaked dry fruits in a colander to drain off all the rum. Reserve the rum to use it later. 

Add softened butter into a bowl and then add sugar and cream them together until light and fluffy. Add eggs (one at a time)
If you are using vanilla extract ,you can add at this point.
Add in the flour mix (combination of baking powder, salt ) and lightly fold in with a spatula. Fold in the spices and drained fruits into the batter. This smell and flavor is so awesome of this rich fruit cake. Pour it into lined 6" pan's. 

Bake it at 180°C preheated oven for 20 - 25 minutes. As soon as the cake it out of the oven pour in the rums on them. Cool these on a wire rack. These went for my friends.

Labels: Cake, Cake Spice Mix, Cinnamon, Rum, Golden Raisins, Christmas Cake, Sunday Funday 

• Puerto Rican Papas Rellenas (Picadillo-Stuffed Potatoes) from Culinary Cam
• Rich Fruit Cake from Sneha’s Recipe
• Double Cut Pork Chops with Apples and Raisin from A Day in the Life on the Farm
• Ember Avocado Toast from Palatable Pastime
• High Protein Oatmeal Raisin Baked Oatmeal from Amy’s Cooking Adventures
• Carrot & Apple Bread from Mayuri’s Jikoni  

Stuffed Potato Masala Idli With Pumpkin Sambar#SundayFunday

Stuffed Potato Masala Idli is so soft and make a perfect filling brunch. These are filled healthy are more healthier than the normal idlis with delicious pumpkin sambar, and, I am sure all idli fans would love to have this. Check here how to grind idli batter.  

Ingredients
3 Medium Potatoes - boiled, peeled and mashed
1 Tablespoon Oil
1 Teaspoon Mustard seeds
1 Teaspoon Split Urad Dal
1 Medium Onion - finely chopped
1 Medium Tomato - finely chopped
2 Green chillies - finely chopped
⅓ Teaspoon Turmeric powder
2 Tablespoons Coriander leaves - finely chopped
Salt To Taste
Homemade Idli Batter - As needed
For The Pumpkin Sambar
½ Cup Tuvar Dal
2 Cups Water
½ Teaspoon Turmeric Powder
For The Pumpkin Sambar
1 Medium Lauki - can use Red Pumpkin - cut into cubes
1 Onion - sliced
2 Green chillies
2 Teaspoons Homemade Sambhar Powder or to taste
Salt to taste
1 Teaspoon Jaggery
2 Teaspoons Tamarind Paste or to taste
Water as needed
2 Tablespoons Oil
1 Teaspoon Mustard Seeds
¼  Teaspoon Asafoetida
A sprig Curry Leaves - a sprig

2 Dried Red Chillies 

Method

For The Potato Masala

Heat a kadai with oil, add the mustard seeds and spilt urad dal, when the dal changes color. Add in the finely chopped onions, green chillies, fry till onion turns transparent.
Add the tomatoes and potatoes fry for a minute in medium flame. Add turmeric and salt to taste. Cover and cook on low flame for 2 -3 minutes. Sprinkle water if its too dry and mash them lightly so that all the flavors blend well. Add coriander leaves. Switch off the flame and let it cool.

Once cooled make small balls and lightly flatten it to fill in the idli, keep aside.
Let's Make The Pumpkin Sambar

Wash and soak the dal for at least an hour.
Take dal, water and turmeric powder in a pressure cooker. Cover and pressure cook for 3 whistles. Turn off the cooker and let the cooker cool completely. Open and mash the dal well add the pumpkin and take one more whistle on high flame. Let the cooker cool completely. 

Heat oil in a pot/kadai. Add in mustard seeds when they crackle add in curry leaves, dried red chillies and asafoetida. Sauté for a minute. Reserve some for pouring on top. Add in onions, Sauté this for a minute or till translucent. Add in the sambar powder and mix well. Add in cooked dal and pumpkin, tamarind pulp and water to make  the sambar. Mix well. Add in salt to taste and jaggery. Mix well, bring this to boil, let it simmer on low flame for 5 to 8 minutes stirring in between. Switch off the flame. Pumpkin Sambar is ready to serve.

To Make The Stuffed Idli

Grease the idli plate and then pour a half ladle of batter and spread evenly. 

Now place the ball of the potato ball in the center and again pour the idly batter to cover it.
Steam the idli for 12 - 15 minutes. 

Cool and with a knife or spoons remove the idli's from the mold. 

Serve hot with Pumpkin Sambar, Enjoy!! 

Labels: Sambar, Sambar powder, Pumpkin, Idli, Stuffed, Potato, Main course, Brunch, Homemade, Vegan, Gluten free, Healthy, South Indian, Sunday Funday

Sunday FunDay - 23 April 2023 - Spring Brunch   

• Baked Garlic Cheese Grits from Palatable Pastime
• Breakfast Tarts from Mayuri's Jikoni
• Lobster Bruschetta from Food Lust People Love
• Strawberry Rhubarb Muffins from Amy's Cooking Adventures
• Stuffed Potato Masala Idli with Pumpkin Sambar from Sneha's Recipe
• Torijas with Honey Orange Syrup from A Day in the Life on the Farm

Ragda Patties#SundayFunday

Ragda Pattice , is also known as Ragda Patties, a popular Mumbai street food snack that is loved by everyone that tries them. Ragda is white pea gravy and Pattice is mashed potato patties. It's vegan & gluten free.

Ingredients
For The Pattice
4 Large Potatoes - boiled, peeled 
For The Ragda
1 Cup White Peas - soaked overnigh
3 Cups Water
Salt To Taste
A Pinch Soda Bi Carb /Baking Soda
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin Seeds
A Pinch Asafoetida
2 Green Chillies - finely chopped
1 Large Onion - finely chopped
1 Teaspoon Ginger Garlic paste
2 Tomatoes - finely chopped
Salt & Sugar to taste
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chilly powder
2 Teaspoons Coriander powder
½ Teaspoon Garam Masala powder

For The Red Chutney
½ Teaspoon Salt
2 Tablespoon Kashmiri Red Chilly powder
2 Cloves Garlic,
½ Teaspoon Roasted Cumin powder
½ Teaspoon Chat Masala,
1 Small Piece Ginger
¼ Teaspoon Sugar
For The Green Chutney
1" Piece Ginger
5 Clove Garlic
5 Green Chillies
1 Cup Coriander Leaves
½ Cup Mint Leaves
1 Teaspoon Roasted Cumin powder
1 Tablespoon Roasted Peanuts
Salt & Sugar to taste
A Juice Of ½ A Lime
Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

For Garnishing
Nylon Sev
Chopped Tomato
Chopped Onion
chopped Coriander leaves
Lime wedges

Method
For The Pattice

Mash the potatoes and add in salt to taste. Mix all well keep in fridge for an hour. Form flat patties, shallow fry add oil so that the patties are ½ immersed. Fry on medium flame till golden brown.
For The Ragda

Soak the white peas overnight. Wash well the next day.  

Pressure cook with 3 cups water, take one whistle on high flame then reduce the flame to low and let it cook for 15 minutes. Switch off the flame and let the cooker cool. Remove this into a bowl.

Heat oil in a in a pressure cooker add cumin seeds, pinch of asafoetida, and green chillies, fry well then add onion fry till the onion turn translucent . Now add the ginger garlic paste, tomatoes & fry well till tomatoes are mushy. Add salt, sugar to taste and the cooked peas along with the stock, mix well. Add turmeric, red chilly powder, coriander powder and roasted cumin powder, mix well. If gravy is too thick add more water. Check seasoning add garam masala & cover with lid, place it on high flame take one whistle reduce the flame to low and let it cook for 5 minutes. Switch off the flame and let it cool. Open the cooker add chopped coriander leaves. Keep aside.
For The Red Chutney

Grind all the given ingredients to a fine paste adding a little water. Remove this into a serving bowl. Keep aside.

For The Green Chutney

Grind together and the given ingredients to a fine paste with little water. Remove this into a serving bowl and keep aside. 
Preparing The Serving

In a serving bowl, place pattice, pour ragda on top garnish with all the 3 chutneys 

then add nylon serve, sprinkle chopped onion, tomato, coriander leaves, lime juice. Serve warm!! Enjoy this mouthwatering street food.

Labels: Street food, Mumbai, Indian, Patties, Potato, Vegan, Gluten free, Sunday Funday, Chaat  

For Sunday Funday The Theme is Street Food

Chicago Tamale Dog (Mother-in-Law Sandwich) from Palatable Pastime

Chipati from A Day in the Life on the Farm 
Egyptian Kushari from Karen’s Kitchen Stories
Pan-Fried Steamed Buns (Sheng Jian Bao) from Amy's Cooking Adventures
Pav Bhaji Recipe from Mayuri's Jikoni
Ragda Patties from Sneha’s Recipe