HOT AND SWEET CHICKEN DRUMSTICKS, SPICY SAUCY CHICKEN DRUMSTICKS RECIPE

This is an easy recipe for hot and sweet chicken drumsticks.  This recipe for chicken can be prepped ahead hours in advance and cooked just in time. The chicken is marinated in a combination of sauces for about 12 hours and then cooked to perfection. The chicken can be marinated for up-to 24 hours. Its a kids favorite.

The chicken is coated in a marinade of sauces and allowed to rest in the refrigerator so the meat becomes tender. Chicken thighs or drumsticks is preferred for this recipe. Wash and dry the chicken drumsticks. Make 3-4 incisions with the help of a knife into the drumsticks so the meat gets marinated well. Set aside.

Here is what you will need for the marinade.

Take a bowl and place the chicken. Add in all the ingredients listed under marinade to the chicken pieces and mix well. Cover with a cling wrap and let it marinate overnight in the refrigerator.

Now its time to cook the meat. Take a pressure cooker and add in the marinated meat along with the juices. Remember we did not add any salt in this recipe. The marinade sauces has enough salt and that will be more than enough. so NO SALT. Cover the cooker and cook for 6 minutes in medium heat. You should get about 6 whistles. Switch off the flame after 6 whistles and allow it to rest for 10 minutes before opening. Let the pressure from the cooker release manually.

Take a pan and add in the cooked chicken mixture. Let it simmer for a couple of minutes. Add in the cornstarch slurry. Add in 2 tablespoon of butter. Saute for a couple of minutes. Remove from heat and garnish with spring onions.

MUTTON KURUMA, KURMA RECIPE WITH COCONUT

This is a very easy mutton kurma that can be put together in minutes. The addition of coconut makes the kurma very rich. I like to use both green chillies and red chilli powder for this recipe. It adds a nice flavour.Take all the ingredients listed under “for the pressure cooker” in the ingredients list and add it to the cooker. Cover the pan and cook on medium flame for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.

INGREDIENTS

For the Pressure Cooker

• 250 grams mutton with bone
• 1 onion, finely chopped
• 1 Tomato, chopped
• 2 sprigs curry leaves, chopped
• 5 stalks mint leaves, chopped
• 2 teaspoon ginger garlic paste
• 5 green chillies, slit
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon salt
• 1 cup water

For the paste

• ⅓ cup fresh coconut
• 10 cashews
• goose berry size tamarind

INSTRUCTIONS

1. Take all the ingredients listed under “for the pressure cooker” and add it to the cooker. Cover the pan and cook on medium flame for 20 minutes (about 15 whistles). Remove from heat and wait for the pressure to release.
2. In the mean time, grind coconut, cashews and tamarind with a cup of water. Soak the tamarind for 20 minutes before grinding. Grind to a smooth paste. Set aside.
3. Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.

In the mean time, grind coconut, cashews and tamarind with a cup of water. Soak the tamarind for 20 minutes before grinding. Grind to a smooth paste. Set aside

Once the pressure releases, open the pan and put it on simmer. Add in the paste and simmer for 10 minutes.

POMFRET FISH FRY

Fish fry is my ultimate comfort food. A simple Rasam and fish fry is the kind of food that will warm your heart. These are the simple pleasures of everyday food. My son loves seafood. So when I am frying fish at home, I just apply a little less masala for his fish and we overload ours with spice. So both son and dad are happy. My husband loves Pomfret. Its buttery and melts in your mouth. Here is how to do an awesome White Pomfret Fish Fry or Vavval Meen Varuval.

We will be making our own fish masala for the Pomfret fish fry. Get in all the ingredients ready on a plate. I like to use Byadagi Chillies as they give a bright red colour to the fish fry.

Grind all the ingredients to a smooth paste in a small mixie adding half a cup of water. Make a really smooth paste. Set aside.

Wash and clean the Pomfret fish (Vavval Meen) and make gashes on both sides of the skin. Apply the masala paste on the fish making sure to push the masala inside the gashes. Take time and stuff the masala paste. Apply the masala on both sides. Let it marinate for 20 minutes.

Heat vegetable oil in a non stick pan until really hot. The masalas wont separate if fried in really hot oil. When the oil is hot, gently place the Pomfret and fry for 1.5 – 2 minutes on one side. Do not disturb or move the fish. After 1.5 – 2 minutes, carefully flip the fish and cook on the other side for another 1.5 – 2 minutes. This fish will cook fast.

FISH CROQUETTES RECIPE, SHALLOW FRIED FISH CROQUETTES

Come with me, lets make some awesome fish croquettes.First pan fry or steam any fish fillet and shred it into small pieces. Keep aside. Add a tablespoon of oil to a pan and add in a teaspoon of dried Italian herb mixture. (Any store bought kind will do. Mine had oregano,thyme,dried garlic and basil). I learned a great tip from Chef Suvir Saran. He once told that waking up the spices and herbs in oil is the best method to bring them alive. Its the greatest indian technique of tempering spices called the tadka that not only works wonders on Indian cooking but to any cooking. It works every single time. I do it for all my cooking. Not just Indian. OK. Back to the pan. Add in the chopped onions,salt and fry till slightly brown.

Once the onions are slightly brown, add in the spring onions (scallions), minced green chillies (if using) and saute briefly until the spring onions wilt. Add it to the bowl along with the cooked shredded fish. Set aside


Place 1/4 cup of flour in the same pan and gradually blend in 3/4 cup of milk with a whisk. Stir this mixture over low flame until mixture begins to lump.

Remove from heat and vigorously blend in one egg yolk. When smooth, beat over heat for 2 minutes to thicken the sauce. Remove from heat and add it to the fish mixture.

Add in a teaspoon of pepper flakes and mix well to combine. Add up to 1 cup of fresh bread crumbs (just pulse bread slices in a food processor until fine) and mix well to combine. Refrigerate the mixture at this stage for at-least 30 minutes. Make cutlets and dredge them with bread crumbs and shape into patties with fingers. Pat crumbs evenly on entire surface. Refrigerate the patties for 15 minutes (up to a day) before frying. If you wont be using the patties immediately, you can freeze them at this stage and use it for later use. Just thaw them and proceed.

Add a table spoon of oil to a pan and set on to medium flame. Add in the patties and fry for a minute on each side. Drain on paper towels