Ramzan Special Recipies

[Bint-e-Aisha]

Beef Meatballs

Beef Meatballs
​

Ingredients:
1/2 lb ground beef
1/4 teaspoon oregano
2 tablespoons grated Italian cheese (Parmesan and/or Romano)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 egg
1/4 cup cool milk
1/4 cup seasoned bread crumbs



Direction:
Mix ingredients in given order one by one. After completely mixed by
hand, let stand for at least 20 minutes. Form into meatballs (golf
ball size) and fry slowly until golden brown. Do not turn until
completely done on one side and do not crowd pan. If not using teflon
pan, cook in 2 tablespoons oil.


To make it taste real mouthwatering dunk it in rich tomato sauce. Here is the tip for such a yummy sauce:
Tomato Sauce
Ingredients:
1/4 cup chopped onion
1 clove garlic, minced
2 tablespoons butter
1/4 cup grated cheese
1 cup mushrooms, sliced
No 2-1/2 can Italian Tomatoes
2 6 oz cans tomato paste
1-1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon oregano
1/4 cup chopped parsley
1/2 teaspoon baking soda



Directions:
Saute onion and garlic in butter for 5 minutes. Crush tomatoes into
medium pieces. Add all ingredients except baking soda, mushrooms, and
meat balls. Simmer in covered saucepan for one hour. Stir sauce often
and keep heat low. Add browned meatballs and simmer 30 minutes.
During last 15 minutes add mushrooms. During last 10 minutes add
baking soda. If sauce is too thick, add water. If sauce is too thin,
cook uncovered for 15 minutes.

 

[Bint-e-Aisha]

Pakistani Potato Chicken

Pakistani Potato Chicken

Ingredients

• 1 (4 pound) chicken, cut into pieces
• 3 tablespoons vegetable oil
• 4 tablespoons plain yogurt
• 1/2 teaspoon ground cumin
• 1 red bell pepper, chopped
• 1 teaspoon minced fresh ginger root
• 2 teaspoons garlic paste
• salt to taste
• 1 green bell pepper, chopped
• 4 potatoes
• 1 tablespoon fresh chopped cilantro, for garnish

Directions

1. In a large pot put chicken, with oil and yoghurt, over medium heat. Stir together and add the cumin, red bell peppers, ginger, garlic paste, salt and green bell peppers. Stir all together, cover pot and simmer over low heat until the oil separates.
2. Meanwhile, dice the potatoes into large chunks. When the chicken looks cooked and is no longer pink inside (after 20 to 30 minutes), add the potatoes and cook on low heat until tender, adding a little water if necessary. When chicken and potatoes are done, turn off heat. Garnish with chopped cilantro and serve. Enjoy!

 

[Bint-e-Aisha]

Pakistani Spicy Chickpeas

Pakistani Spicy Chickpeas

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon lemon pepper
• 2 tomatoes, chopped
• 2 (15 ounce) cans garbanzo beans, drained
• 1 tablespoon lemon juice
• 1 onion, chopped

Directions

1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
3. Add in lemon juice and mix well; add onions and stir until they become soft.
4. Remove from heat and place into a serving bowl; serve immediately.

 

[Bint-e-Aisha]

Thandai

Thandai

Ingredients:
*1 – ½ ltr water
*1 cup milk
*2 cups sugar
*1 tbsp almonds
*1 tbsp watermelon seeds skinned
*½ tbsp poppy seeds (khus khus / posto)
*½ tbsp aniseed (saunf / mouri)
*1/2 tsp cardamom powder (or seeds of 2 black cardamoms, crushed)
*1/2 tsp rosewater
*1 tsp whole peppercorns, crushed
*1/4 cup dried / fresh rose petals

Method:
1. Take a pan and soak sugar in ½ ltr of water. Stir till all the sugar is dissolved in water. Strain to obtain the sugar syrup and keep aside.
2. Wash and clean all the dry ingredients. Soak in 2 cups of water. Keep aside.
3. Allow all the soaked items to stand for about 2 hours.
4. Take a blender / mix and grind all soaked ingredients to a very fine paste. Add 1 cup water to the paste.
5. Strain the paste through a strainer / muslin cloth and collect the extracted liquid in a bowl.
6. Add remaining water to the extract, press and try to extract more liquid.
7. Repeat the process for 2-3 times till the residue (on the strainer / inside the muslin cloth) becomes dry and it is impossible to collect more liquid.
8. Add milk, sugar syrup and rosewater to the extracted liquid.
9. Add cardamom powder / crushed cardamom and mix well.
10. Crush the buds and leaves of Cannabis and mix in the thandai.
11. Refrigerate for 1-2 hours. Serve chilled with ice cubes in tall glasses.

 

[Bint-e-Aisha]

Khajoor Pak recipe

Khajoor Pak recipe

Ingredients
1/2 kg Khajoor
1/2 Kg fresh mawa
250 gm sugar
1 cup milk
ALMONDS AND CASHEWNUTS-CHOPPED FOR DECORATION
Method
Deseed the khajoor
In a kadai put milk add khajur keep stirring till all khajur melts.
Add sugar and stir till its thick in consistency.
Grate mawa and add to the sugar khajur mixture keep stirring on a slow fire till its of setting consistency. Put little ghee on a setting plate.
Pour the batter on the plate and spread,sprinkle chopped almonds and cashewnuts.
When set and cool cut into square shape pieces.

 

[Bint-e-Aisha]

Sweet Corn Rolls

Sweet Corn Rolls

Ingredients:
* 10 bread slices
* 2 tbsp plain flour (maida)
* oil, for deep frying

Filling:
* 1 cup canned sweet corn, cream style
* 1 small onion, finely chopped
* 1 green chilli, finely chopped
* 1tsp soya sauce
* 2 tbsp oil
* salt and pepper to taste


For the Filling:
1. Heat oil and saute the onion and green chilli for 1 min.
2. Add the sweet corn, soya sauce, salt and pepper, mix well and cook till mixture is dry.
3. Remove from fire and cool.


Method:
1. Take a bowl of water, soak the bread slices a little and press with both hands firmly to drain the excess water.
2. Put a little mixture at a side each bread slice, close each slice and seal the edges to form a cylindrical roll.
3. Make a light paste of the flour in ½ cup water. Apply the paste over the bread rolls.
4. Heat oil and deep fry till golden brown.
5. Serve hot with red chilli sauce.

 

[Bint-e-Aisha]

Crispy cheese rolls

Crispy cheese rolls

Ingredients
2 tablespoon grated cheese
½ cup milk
2 small onion finely chopped
2 green chilli chopped fine
1 teaspoon ginger finely chopped
8 bread slices
1 tablespoon finely chopped coriander leaves
oil for deep frying
salt to taste

Method

1. Mix the milk, grated cheese, chopped onions, green chilli,ginger, coriander leaves and salt in a bowl.
2. Spoon the mixture on to each bread slice and roll it tight.
3. Heat the oil for deep frying on high flame. Drop in the rolls slowly.
4. Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color.
5. Drain on a paper towel.

 

[Bint-e-Aisha]

Corn Cheese Balls

Corn Cheese Balls

Ingredients
150 gms boiled sweet corn
200 gms processed cheese grated
200 gms potatoes boiled and mashed
100 gms capsicum cut into small pieces
salt to taste
1 tsp white pepper powder
½ tsp. cornflour
1 tsp. refined flour (maida)
oil for frying,
6 tbsp. bread crumb
2 tsp chana daal
chopped coriander

For the batter:
4 tsp. maida,
1 tsp. cornflour,
water as required.


Method
1. In a bowl, combine the cheese, potato, chana daal, corn and capsicum.
2. Add the salt, white pepper, oregano, cornflour and the refined flour. Mix thoroughly.
3. Divide and shape the mixture into tiny balls. Set aside.
To prepare the batter:
Mix the maida and cornflour with sufficient water to make a thick consistency. To make the corn cheese balls:
1. Dip the corn cheese balls in the batter and roll them in the bread crumb
2. Heat the oil in a deep pan and fry the corn cheese balls.
3. Serve hot with green chutney or sauce.

 

[Bint-e-Aisha]

Mixed Fruit Chaat – Dehli ke Kachalu

Mixed Fruit Chaat – Dehli ke Kachalu

You can add fruits of your choice

Ingredients:
1 cup papaya, diced
3/4 cup pineapple, diced
1 cup apple, diced
1/2 cup banana, diced
4 to 5 gooseberries, cut into2 halves each, (optional)
1/4 cup black and green grapes
1 cup cucumber, peeled and diced
10 to 12 cherry tomatoes, cut into 2 halves
1/2 cup boiled potato, diced
1/2 cup kachalu, boiled and diced (optional)
2 green chillies, finely chopped
1 tablespoon chopped coriander


For the seasoning
1 tablespoon green chutney
1 tablespoon khajur Imli ki chutney
1/4 teaspoon black salt (sanchal)
1/2 teaspoon roasted cumin seed (jeera) powder
1 teaspoon chaat masala
1/4 teaspoon chilli powder
juice of 1/2 lemon
a few sprigs mint leaves
salt to taste

​

Method:
1. Combine all the chaat ingredients in a bowl and toss well with the seasoning.
2. Serve immediately.​

 

[Bint-e-Aisha]

Pao Bhaji Recipe

Pao Bhaji Recipe

Ingredients : * 1/2 glower of a medium cauliflower (phoolgobhi) – chopped (1 1/2 cups)
* 1/2 flower of cabbage (bandgobhi) – chopped (1 1/2 cups)
* 4-5 tbsp Oil
* 3 Onions – finely chopped
* 1 cup shelled peas (matar)
* 3 Potatoes – boiled & mashed roughly
* 2 tbsp Pao-Bhaji Masala
* 1 1/2 tsp Salt or to taste
* 5 Tomatoes – finely chopped
* 50 gms Butter (4 tbsp)
* 1 tbsp chopped coriander
* GRIND TO A PASTE1″ piece ginger
* 4-6 flakes garlic – optional
* 2-4 green chillies


Method :
* Put cauliflower and cabbage with 1/2 cup water in a pressure cooker. Pressure cook to give one whistle. Keep on low flame for 5 minutes. Remove from fire
* Grind ginger, garlic and green chillies to a paste
* Heat 4-5 tbsp oil in a kadhai. Add chopped onions and cook till onions turn light golden
* Add peas and cook covered till tender
* Add prepared ginger paste and cook for 2-3 minutes on low flame
* Add pao-bhaji masala and salt. Stir for a minute
* Add tomatoes and cook covered for 5-6 minutes, stirring in between. Mash them well with a karchi so that the tomatoes blend well with the masala
* Add pressure cooked vegetables and potatoes. Cook for 10 minutes, mashing them continuously
* Add 4 tbsp butter and chopped coriander. Keep aside
* To serve, cut buns into halves. Heat 1-2 tbsp butter in a pan or tawa and press the buns on the butter to make them turn golden and soft
* Serve onions mixed in hari chutney alongwith the hot pao-bhaji and paos (buns)

 

[Bint-e-Aisha]

Chicken Samosa

Chicken Samosa

Ingredients:
* 2 tsp. grated fresh ginger
* 3 small Cloves
* 1 lb. Chicken mince
* 2 large onions- thinly sliced
* 1 tbsp. Garam Masala
* 1 tbsp. curry powder
* 1 tsp. salt
* 2 cups of unbleached flour
* 3/4 tsp. salt
* 1.5 tbsp. oil
* 1/2 to 3/4 cup of water

Method:
* Combine all ingredients in a large skillet or pan and simmer for 30 minutes, stirring frequently
* Add a bit of oil if meat is too lean to grease the pan
* When meat is well browned, drain off any excess fat, set aside until ready to fill pastry
* Mix flour, salt and 1tbsp oil
* Add water little by little, form tight dough and keep aside
* Mix all the stuffing ingredients together in a bowl
* Take a lime sized ball of dough and roll out in a circle of about 6? diameter on a rolling board using a rolling pin
* Cut the round into half, each half makes one Samosa
* Add a big tablespoonful of the stuffing on one piece, fold into a triangle, holding the stuffing in carefully. Press the edges together to seal.
* Form all the Samosas in the same way
* Heat oil for frying and keep it on medium heat
* Add the Samosas into the hot oil and fry on both sides till they are golden brown
* Remove and drain well

 

[Bint-e-Aisha]

Dahi Wali Hari Mirch

Dahi Wali Hari Mirch

Ingredients:-
Big Green Chillies 125 gms
Oil 4 TBsp
Garlic finely chopped 4-6
Zeera 2 TBsp
Salt to taste
Rai 1/4 tsp
Kalonji 1/4 tsp
Methidana 1/4 tsp
Tamerind (Imli) water 1/2 cup
Yogurt 3/4 cup


Method:-
Put one cut lenghtwise in each of the green chillies.
Heat oil in a pan. Put garlic & zeera. Mix. Add Green chillies & mix well. Add rai, kalonji, methidana & salt. Mix & saute. Don’t get it burnt, put little water & cover lid to simmer on low heat. Add imli water & yogurt. Cover lid again, till green chillies become soft.
When soft, open lid & cook to dry yogurt and a little curry is left.
It is ready to serve.
Serve hot or cold, it is delicious in any way.

 

[Bint-e-Aisha]

Ranch Chicken Wraps

Ranch Chicken Wraps

Ingredients:
* 1 can jumbo biscuits
* 2 Tablespoons olive oil
* 1 envelope ranch dressing
* 3 chicken breasts , sliced and cooked
* 2 Tablespoons melted butter
* ½ cup sour cream
* ½ cup mayonnaise


Method:
Preheat oven to 350 degrees. Prepare 15×10x1 inch baking sheet by spraying with a light coat of non-stick cooking spray. In a small bowl, combine oil and 1 Tablespoon dry ranch dressing mix. Combine until well blended. Separate biscuit dough into 8 rounds. Using a rolling pin, roll each biscuit into a 6 inch oval. Spread about 1 teaspoon of ranch mixture onto dough. Arrange 3-4 pieces of chicken into center of biscuit. Bring long ends of biscuit together and pinch to seal or use a toothpick to secure. Brush each biscuit with melted butter and sprinkle tops with about 2 teaspoons dry ranch dressing powder. Bake for 18-22 minutes or until light golden brown. In a small bowl, prepare dipping sauce by mixing sour cream, mayonnaise and any remaining ranch dressing mix. Serve warm wraps with prepared dipping sauce.

 

[Bint-e-Aisha]

Aaloo Samosa recipe

Aaloo Samosa recipe

Ingredients * 6 tbsp vegetable oil
* 1 large onion, chopped
* 250 g potatoes, peeled
* 1 tsp dried chilli flakes
* 2 tbsp chopped fresh coriander
* 4 sheets filo pastry


Method
1. Heat the oil in a medium pan, add the onion and sauté for 5 mins or untl pale golden.
2. Cut the potatoes into small cubes about 1cm square.
3. Add the potatoes to the pan with the chilli flakes and 150ml water.
4. Bring to the boil and simmer for 10mins or until the potatoes are tender.
5. Remove from the heat, stir in the coriander and season to taste with salt and pepper. Spread out on a plate and leave to cool.
6. Preheat the oven to 180C/Fan 160C/Gas Mark 4.
7. Work with one sheet of pastry at a time, keep the other covered with cling film and a damp tea towel.
8. Brush the pastry lightly with olive oil on one side and cut into 3 long strips.
9. Set a tablespoon of filling at the top of one strip of pastry, oil side down.
10. Fold the corner of the pastry over the filling so that the top edge of the pastry is now over the right edge.
11. Take the point of the strip and fold this down towards the bottom of the pastry to create triangle shapes.
12. Continue folding in this way and brush with any remaining oil to make 12 samosas. Bake for about 20 minutes until crisp and golden.
13. Cooks Tip: These crispy triangles of curried vegetables taste great served with POMEGRANATE AND MINT RAITA – mix a 250g pot Greek style yogurt with 3 tbsp chopped fresh mint, 100g pomegranate seeds. Season to taste with salt and pepper before serving.

 

[Bint-e-Aisha]

Chicken Puff Samosa

Chicken Puff Samosa

24 samosas

Ingredients:
Puff Pastry Sheets
5 oz Chicken fillet
3 tablespoons Pineapple Juice (from the canned pineapples)
2 teaspoons Tomato Paste
1 tablespoon Sour Cream
1 Pineapple Slice
1/3 Bell Pepper
1 Chili Pepper
1/2 small Onion
1 to 2 tablespoons Curry Powder
1 teaspoon Paprika Powder
Salt and Pepper, to taste
Egg


Method:

1. Preheat your oven to 200ºC
2. Peel and finely mince 1/3 Bell Pepper, 1/2 small Onion and a Chili Pepper
3. Finely chop 1 or 2 slices Pineapple
4. Cut Chicken fillet into chunks
5. Sprinkle a royal amount of Salt, Pepper and Curry Powder on Chicken chunks
6. Dig your hands in there and mix it all up
7. Heat 1 tablespoon Oil or Butter and cook the Chicken until well done and set aside
8. The brown bits left in the pot will add lots of flavor later on, so don’t try to clean it
9. If there’s still enough oil use that, or add a small drop
10. Throw in the Onions and cook them for about 3 minutes over medium heat before adding your Bell and Chili Peppers
11. Cook for 3 more minutes and throw in the chopped Pineapple, 2 teaspoon sTomato Paste, 3 tablespoons of the Pineapple Juice and 1 tablespoon Sour Cream
12. Mix everything up and now you’ll see all the brown bits come loose from the bottom as well
13. Give it a taste to see if it needs a little seasoning
14. Simmer over really low heat for a minute or 5
15. Shred the chicken
16. Add the Chicken to the veggie mix and give it a good stir
17. Now you can do this with flat leaf Parsley, curly Parsley or even dried Parsley
18. Chop up a small handful of Parsley
19. Stir it in with the Chicken and turn the heat off
20. Thaw frozen puff pastry sheets or make your own
21. Sprinkle a little Flour on top of your cutting board and on top of the Pastry, and put the Puff Pastry Sheet on top (waxed paper side down)
22. Roll it out a bit with rolling pin
23. Cut every sheet into 4 little squares and remove the waxed paper
24. Spoon a generous amount of Chicken on top of a corner and fold the other side over until you end up with a triangle
25. Firmly press the edges together
26. Grab a bread knife or any type of serrated knife and press it with the flat side down on the folded edges
27. This will not only seal the edges more thoroughly, it also creates a little texture that makes it look prettier
28. Use a sharp knife to trim the edges a bit more when needed
29. Place them on a cookie sheet
30. Whisk an Egg
31. Use a brush to apply the Egg
32. Sprinkle Paprika Powder through a sieve on top of the samosas, taking note to work from quite some height to distribute the Paprika Powder evenly
33. You can store them in a sealed bag and put them in the fridge when preparing them a day ahead of time, remembering not to add the Egg and Paprika Powder when you make them ahead of time, do this before putting them in the oven)
34. When you’re ready to use them, pop them in a preheated oven for about 12 to 15 minutes and keep an eye on them
35. Transfer them to a pretty plate and serve them.

 

[Bint-e-Aisha]

Cheese Samosa

Cheese Samosa

Ingredients:
1 500gram packet of ready made samosa leaves
3 round boxes of cream cheese wedges
Some water for sealing

Method:
Cut cheese wedges into half lengthwise (so you get a thinner wedge).
Take a samosa leaf carefully so as not to rip it. Put a halved-wedge at one end at a 45degree angle, fold into a triangle. Keep on folding the triangle until you reach the end of the leaf. Seal the final end by rubbing some water onto the leaf.
Heat some oil for deep frying. Deep fry the samosas until golden, drain on a paper towel. Let cool slightly before serving to avoid burns from hot cheese.
Can be kept in a tupperware in the fridge/freezer for one week.
Makes 48 (4 dozen).

 

[Bint-e-Aisha]

Kashmiri Samosa

Kashmiri Samosa

Ingredients: For the samosa layer:
2 cup all-purpose flour 1 pinch baking soda
2 tbsp. Cream of wheat 2 tbsp. Ghee
2-tsp. Plain yogurt cold water
Salt


Method:
Shift the all-purpose flour. Mix cream of wheat and all-purpose flour, add ghee, plain yogurt and salt.
Knead the flour to puri- like consistency cover with a wet cloth and leave for 3-4 hours.


For the masala:
6-7 Kashmiri red chili 3 cloves
1 tsp. Cumin seeds 3 cinnamon sticks
1/2 tbsp. Coriander seeds
Roast all the masala ingredients and grind in the mixture to powder.


For the filling:
1/2 lb peas ½-cup cilantro leaves
1 tsp. Raw- mango powder 2-tsp. chaat masala
2 tbsp. Oil 1 tsp. pomegranate seeds powder
1/4 tsp. Asafetida Salt
Boil peas in a pressure cooker. Mash the peas.
In a frying pan heat oil. Add asafetida, peas, salt, raw -mango powder, chaat masala, pomegranate powder and salt. Add masala powder and mix well. Add cilantro leaves and mix.


Method:
Knead the dough. Divide into equal parts. Roll out one piece into roti. Cut it into 1/2. Make one part into cone and fill the filling and close the upper part by applying a little water and press. Make all the samosa. Deep fry in the oil
Serve with sauce and chutney.

 

[Bint-e-Aisha]

Cocktail Samosa

Cocktail Samosa

Ingredients:
Pastry (I eyeball the amounts, so what I’ve written below is an approximation)
Flour – 1 1/2 cups
Clarified butter – 1-2 tbsps
Water to knead this to a firm, smooth dough

Filling
Chicken mince – 250 gms
Garlic – 5-6 cloves; chopped fine
Onion – 1 small; chopped fine
Fresh coriander – 1 bunch; chopped fine
Green chili – 1-2; chopped fine
Salt to taste

Method:
Pastry
* Rub the clarified butter into the plain flour with your fingertips to distribute it evenly. Gradually add water & bring the dough together. Knead it till its firm & smooth, & leave to rest for about 30 minutes.
*A firm dough is important to get a crisp, thin, almost translucent pastry.


Filling
* Heat 2-3 tbsps of oil in a pan. Sweat the onion & garlic for 2-3 minutes, till translucent.
* Add the mince & saute on high heat till cooked through & dry.
*Add the coriander + green chilies + salt to taste. Make sure the water is completely dry or the samosas will get soggy.
*Once done, cool the filling completely. (The filling can be made a day in advance)


Making them…
*Pinch a small piece of dough, make a ball & roll it out as thin as you can (dust with as little dry flour as possible).
*Cut out circles with a 3″ cookie cutter. To make triangles, half the circles. To make semi-circles or small balls, leave them uncut.
*Place a teaspoon of filling in the centre of each & fold as desired, sealing the edges firmly with a little water. Make sure you seal them well, or the filling will spill out while frying.
* Heat the oil in a deep heavy bottom pan/wok/kadhai to almost smoking (just like you do for doughnuts), & fry in small batches till light brown. At this stage you can remove from oil, cool & freeze for later use, or continue to fry till golden brown. Once golden brown, place on paper towels for 5-10 seconds for extra oil to be absorbed. Serve HOT with a chutney, green or tamarind, or with a Cilantro-yogurt dip.
*Note: The recipe makes a largish batch of almost 60-80 small samosas, so you can use half, & freeze half for later.

 

[Bint-e-Aisha]

Filled Khasta Kachori

Filled Khasta Kachori

Ingredients:
All-purpose flour (maida) – 2 cups
Ghee/butter – 1/3 cup
Moong dal – 3/4 cup
Saunf (fennel seeds) – 2 tsp
Dhania (Corriander seeds) – 1 tbsp
Jeera (Cumin seeds) – 2 tsp
Red chilli pwd – 2 tsp (or less)
Turmeric – 1/2 tsp
Hing – a pinch
Garam masala – 1/2 tsp
Oil for deep frying

Method:
Soak the moong dal overnight or for at least 3-4 hours. Mix the maida and ghee with hand to a crumbly texture. Add water little by little to make a stiff dough. Let rest for 1/2 hr. Dry grind the zeera, saunf and dhaniya. Add oil to a pan and add the soaked moong dal.(Alternatively you can grind the soaked moong dal coarsely with minimum water and then roast it in a little oil till the water evaporates and it forms a crumb-like texture. Add the masalas and the dry powders and saute for a few minutes. Let this cool. Fill it in the dough (do not overfill) and flatten it out a bit. Deep fry till golden brown and serve with chutney or ketchup.

 

[Bint-e-Aisha]

Green Spice Chicken Wings

Green Spice Chicken Wings

Ingredients
* 12 whole chicken wings / 24 pre-cut wings/drummettes
* For the marinade
o 1/3 cup thinly sliced ginger pieces
o 6 Thai green chilies (or any variety of spicy green chilies to taste)
o 1/4 cup thinly sliced shallot pieces
o 1/2 cup cilantro leaves
o 2-3 tbsp plain yogurt
o Salt to taste
* 2 tbsp lemon juice.
* 1 tbsp oil


Method
If using whole chicken wings , cut and discard the tips and cut across the joint to separate the wings and drummettes. Refer to this pictorial to see how to prepare the wings.
Place the ingredients for the marinade in a food processor or blender and process till smooth to make a thick marinade. Place the wings in a baking dish and pour the marinade over. Marinate for at least an hour, preferably overnight.
Pre-heat the oven to 375 F. Bake the wings for about 35 minutes.
Remove from the oven, there will be a lot of liquid in the baking dish.
Heat a grill pan, and spray a little oil. Remove the wings from the liquid and cook for about 2 minutes on high heat on each side.
Pour the rest of the gravy into a microwave safe bowl and heat in the microwave for a minute or so to thicken it a little.
Add 2 tbsp lemon juice to this gravy to make a dipping sauce. The sauce has a nice strong ginger flavor, and makes an amazing dipping sauce.
Serve the wings hot, with the sauce on the side, and definitely with cold drink.