Chicken drumsticks with orange flavoured sauce

Chicken Drum Sticks 

Ingredients

• Chicken Drum Sticks  – 6 to 7 
Marinade

• Soya sauce – 1 tsp
• Vinegar – 1 tsp
• Egg – 1
• Ajinomoto – 1/4 tsp
• Pepper powder – 1/4 to 1/2 tsp
• Chilli powder – 1/2 tsp
• Corn flour – 3 tbsp
• Maida (plain flour) – 2 tbsp
• Chilli sauce – 2 tbsp
• Colour (orange, biryani colour) – optional
• Salt – as per taste
Sauce

• Oil – 1 1/2 tbsp
• Onion (small, chopped) – 1/2
• Spring onion (chopped) – 1
• Garlic (chopped) – 2
• Green chilli (chopped) – 1
• Salt – as per taste
• Sugar – 1 1/2 tsp
• Orange juice – 200 ml
• Chilli powder – 1/4 tsp
• Tomato ketchup – 3 tbsp
• Vinegar – 1 tsp
• Pepper powder – 1/2 tsp
• Corn flour starch – 1/3 cup (1 tsp corn flour + 1/3 cup water)

Method

• Chop spring onion, onion and green chilli finely. Keep it aside.
Marinating and frying

• Take a bowl and put all the ingredients for the marinade. Mix well. Check the seasoning. Add chicken lollipops into it and mix well. Refrigerate for 1 hour.
 
• Take the marinated chicken lollipops about 1/2 hour in advance before frying. Be careful in adding salt as soya sauce has a good salt content.
• If you want, you can deep fry directly with the marinade. It will give you a crispy texture.
• Heat sufficient oil and when it is hot, drop chicken lollipops in oil very carefully and fry it on medium heat. It will take 10 to 12 mins to cook. Cook until the chicken is cooked well.
• 
  Place the chicken lollipops in a kitchen towel/paper to get rid of the excess oil.Never fry the chicken on a very high heat. Otherwise, it will become dark soon and the inside will not be properly cooked.
• At this stage you can even serve this as is.

Preheat any vessel, add oil and when hot add onions, spring onions and garlic. Saute for a few minutes until they are soft and transparent. Do not brown them.Orange flavoured sauce

• 
  Add green chilli and saute for another 30 secs. Add orange juice and cook on medium heat for about 3 mins.
• Add tomato ketchup, sugar, vinegar, chilli powder, pepper powder and salt. Cook on medium heat for another 3 to 4 mins.
• Add few more green spring onions (only green part) and simmer for 5 to 7 mins or until the sauce thickens lightly.
• Stir in between. Check the seasoning and adjust if needed.
• At this stage you can add cornstarch and cook for 2 mins or you can avoid adding it like me. Switch off the heat.
• Pour the orange flavoured sauce over the chicken lollipops and serve.

Notes

• The spring onions which I get in the market is very long and thick. You can use 2 or as per your spring onion size.
• Do not turn the chicken pieces quickly. Otherwise, the coating will get separated from the chicken pieces.
• I have used Tropicana orange juice. You can use any fresh orange juice with no sugar content.

Asian Honey BBQ Tilapia Recipe

Ingredients:

• 8 oz canned crushed pineapples
• 1/3 cup onion(s)
• 1/4 cup honey
• 3 Tbsp soy sauce
• 2 Tbsp hoisin sauce
• 2 Tbsp fresh lime juice
• 1/8 cup white wine
• 2 tsp ground ginger
• 1/2 tsp cornstarch (optional )
• 2 small jalapeno pepper(s)
• 1 clove garlic clove(s)
• 24 oz raw tilapia

Directions:

Preheat oven to 450. Chop onion, garlic and jalapeno-without the seeds. Combine all
ingredients except tilapia. Put fish in 9 X 13 glass dish. Pour sauce over fish. Roast 12 minutes. Serve hot!

Spicy Fried Chicken leg

What you will need 

• 6 Chicken legs 
• 1/4 of flour
• 1 cup of bread crumbs  
• a pinch of chile pepper 
• a pinch of Coriander
• a pinch of Cumin
• a pinch of salt and pepper
• 1 egg
• 2cups of vegtible oil

Crack 1 egg into a bowel

In another bowel mix together flour, bread crumbs, and spices

get a large frying pan and  put oil inside, let get hot.

dip chicken in egg then into bread crumbs mix

When oil hot add chicken on medium heat

let cook for 15 min

Then eat

Algerian Chicken

Algerian Chicken 

Ingredients:

3 chicken thighs.

3 chicken legs (you can also use a whole chicken or a  jointed chicken).

1 onion chopped up small

4 cloves of garlic, finely minced.

3 dried apricots coarsely chopped.

3 dates coarsely chopped.

8-12 raisins coarsely chopped

1 1/2 cups of tomato sauce.

2 tablespoons of  lemon juice

1 cup of toasted nuts and seeds very finely chopped. I used walnuts, pine nuts, almonds and sesame seeds.

• 2 teaspoons ground ginger
• 2 teaspoons ground cardamon
• 2 teaspoons ground Fennel
• 1 teaspoon cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground nutmeg
• 1 teaspoon turmeric
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground Mustard seeds
• 1/4 teaspoon ground cloves

1 tablespoon honey

2- 3 tablepoons of Salt to taste

3 dried small hot peppers

1 dozen green olives for garnish.

Preparation:

wash chicken then sprinkle salt and pepper on the the chicken then fry on a pan with olive oil till brown on each side then put aside. 

Fry onions with some olive oil for a few min then add garlic fry for about 2 min then add tomato sauce, spices,  lemon, honey, and hot peppers. 

Mix well and let cook on medium heat for about 5 min then add chicken. 

Mix chicken in well with sauce and pour some sauce over chicken with a spoon. 

Cook on low heat for about 1 1/2 hours keep on checking, and stiring and mixing ever so often. if sauce is too thick then add some water. 

add apricots, dates, and raisins and let cook for 20 min then add olives and nuts.  

Bamia (Okra Stew)

'll tell you what you can put there :

• 1 pound of okra
• 1 cup of water
• 1/2 onion, diced
• 6 tablespoons tomato paste
• 1 Tbs lemon juice (or citric acid)
• Sugar or sweetner to taste
• 1 tablespoon of olive oil
• Spices: cinnamon, cardamom, black pepper, salt, etc. to taste

  I'll tell you what you can do :

  The bamia (okra) that I make is as follows: In a large pot sauté the onions in olive oil. Cook until yellow, and then add one pound okra (cut in half, or smaller if bigger then 2"). Add salt, pinch black pepper, cardamon and one cup of water and cook covered for 15 minutes. Now add tomatoes or tomato pure, or both, as much as you like. Add lemon juice and sugar to taste. Cook one more minute. If too watery let it evaporate. If you like you can add tofu or sautéed beef at the end. You can enjoy bamia as a main dish or as a starter soup. Garnish with cilantro for a special touch!

Beet Stew with Lamb Meatballs

Serves 4 to 6

FOR THE MEATBALLS:
1 tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
1 1/4 lb. ground lamb
1/4 cup dried currants
3 tbsp. chopped flat-leaf parsley leaves
2 tbsp. pine nuts or chopped pistachios
1 tsp. paprika
1/8 tsp cayenne pepper, or to taste
1 egg
1 tsp kosher salt
Freshly ground black pepper, to taste

FOR THE RICE:
1 1⁄2 cups basmati rice, soaked in water for 20 minutes
2 cups water
1 1/4 tsp. kosher salt
1 tsp. turmeric

FOR THE STEW:
8 small to medium red beets (preferably with their greens, see below), peeled and cut into sixths or eighths
7 cups water
4 cloves garlic, finely chopped 
Kosher salt and freshly ground black pepper, to taste
3 tbsp. extra-virgin olive oil 
1 Tbs coriander seeds, toasted and ground
1 Tbs cumin seeds, toasted and ground
1 Tbs curry powder 
2 tsp turmeric
1/2 tsp mild chile powder (such as ancho)
1 tsp. ground ginger
1⁄8 tsp cayenne, or to taste
1 large yellow onion, finely chopped
1⁄4 cup tomato paste
1 Tbs sugar
1 bunch beet greens, thick stems trimmed, chopped (Swiss chard or spinach may be substituted)
4 Tbs fresh lemon juice
Chopped parsley for serving
Chopped fresh mint for serving (optional)

1. Make the meatballs: Heat oil in an medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until golden brown, about 7 minutes. Remove from heat; let cool slightly. Add onions to a medium bowl along with lamb, currants, parsley, pine nuts, paprika, cayenne and egg and combine with your hands. Roll into 1 1⁄2-inch meatballs (you’ll get 26 to 30) and transfer to a parchment paper–lined baking sheet. Cover meatballs with plastic wrap and refrigerate for 45 minutes.

2. Prepare the rice: Strain and rinse rice and transfer to a 2-qt. saucepan along with the water, salt, turmeric. Bring to a boil, reduce heat to low, cover, and cook for 10 minutes. Remove pot from heat and keep covered in a warm place.

3. Meanwhile, make the stew: Bring beets and 7 cups water to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until beets are tender, 25 to 30 minutes. Remove pot from heat and, using a slotted spoon, transfer beets to a bowl; reserve beet juice.

4. Put garlic on a work surface and sprinkle with a little salt; finely chop. Scrape the garlic into a paste with the side of the chef's knife. In a small bowl, combine garlic paste, 2 Tbs of the oil, coriander, cumin, curry powder, turmeric, chile powder, ginger, and cayenne; set spice paste aside. Heat remaining olive oil in a Dutch oven or 6-qt. pot over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 7 minutes. Add reserved spice paste and tomato paste and cook, stirring constantly, until mixture is lightly browned, about 3 minutes. Stir in 1 cup of the reserved beet juice and scrape any bits stuck to the bottom of the pot. Add remaining beet juice and sugar; simmer for 5 minutes. Season to taste with salt and pepper (I used about 1/2 tsp). Place reserved meatballs in the simmering stew. Cover and cook, stirring occasionally, for 6 minutes. Add beet greens if using, cover and simmer 2 minutes more, or until meatballs are cooked through. Add beets and cook 2 minutes more. Skim surface of stew, and stir in lemon juice. Check seasoning. To serve, fluff rice with a fork and spoon it into serving bowls along with ladlefuls of the stew and meatballs; garnish with parsley and mint, if using

Fish Moilee Recipe

FISH MOILEE
A light and simple yet tasty preparation of fish cooked in coconut milk
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Servings : 4

INGREDIENTS

Rohu fish : 600 grams
Salt : to taste
Lemon juice : 2 teaspoons
Oil : 2 tablespoons
Mustard seeds : 1/2 teaspoon
Curry leaves : 10
Onions, chopped : 2 medium
Ginger paste : 2 teaspoons
Garlic paste : 2 teaspoons
Green chillies, slit : 3
Turmeric powder : 1 teaspoon
Coconut milk : 1 1/2 cups

METHOD

Clean, wash and cut fish into one inch slices. Apply a little salt and lemon juice and keep aside for fifteen minutes.Heat oil in a kadai, add mustard seeds. When they splutter, add curry leaves and sauté for a few seconds. Add onions and cook until soft and translucent. Add ginger paste, garlic paste, slit green chillies, turmeric powder and fish pieces. Cook on high heat for half a minute. Add coconut milk and adjust salt. Cook covered on low heat for about ten minutes. Serve hot with steamed rice.