05 Dec 2016
There are 50 or more different recipes of making fried chicken but this one is my favorite. Its flavorful and the crust has got all that crispiness and rustic taste you wish for in a fried chicken. Try this recipe and I bet you will love it❤
- 1 – 1.5 kilo chicken with skin (cut into 12 pieces)
- 2 cups buttermilk
- 1 tbspn tomato paste
- 2 cloves garlic (minced)
- 1 tbspn onion powder
- 1 tspn garlic powder
- 1 tbspn chicken salt
- 1 tspn salt
- 1 tspn paprika
- 1 tspn thyme
- ½ tspn sage
- 1 tbspn cracked black pepper
- ½ tspn white pepper
- 2 cups SR flour
- 2 tbspns corn starch
- Some salt and pepper
- 2 eggs + 4 tbspns milk
- Wash and pat dry chicken pieces with paper towel and prick them with fork. Put them in a big zip lock bag.
- In a mixing bowl, combine rest of the stuff except the breading ingredients and oil for deep frying. Mix well.
- Pour this mixture on chicken pieces in the zip lock bag and seal the zip by taking all the air out. Mix with your hands so that each chicken piece is coated in the marinade.
- Refrigerate overnight or for 12 hours.
- Heat oil to 180 degrees Celsius for deep frying.
- Meanwhile, take out the chicken pieces and let the extra buttermilk drip off.
- Arrange your breading station; combine SR flour, corn starch and salt and pepper in one bowl and rest in another bowl.
- Now take one chicken piece at a time and first coat it with SR flour mixture, then egg wash and then again in SR flour mixture and put it on a tray.
- When all the chicken pieces are done, take the first one you breaded and fry in that order for 15 minutes on medium heat per piece/ batch. Fry in batches depending on the size of your fryer.
- Take out onto a wire rack to avoid soggy crust.
- When you are done with frying all the chicken pieces, serve hot with chips, gravy and coleslaw.
30 Nov 2016
A healthy, fresh and flavorful start to your day…. I just love it❤
- 2 sourdough bread slices/ 2 traditional white bread slices (Helgas or Lawsons preferred)
- 1 avocado (mashed with 2 tbspns lemon juice)
- 100 gms smoked salmon
- 100 gms sliced mushrooms (sautéed in light butter, seasoned with coarsely ground black pepper)
- 2 poached eggs
- Few leaves of baby spinach
- 2 thin slices of tomato
- Some softened butter
- Spread some softened butter on both the sides of the bread slices.
- Heat a grill or a griddle and toast the buttered bread slices on both sides to your desire and put them on a wire rack. Putting them on wire rack will prevent them from becoming soggy.
- Spread some avocado mash on each bread slice, followed by some baby spinach leaves, sautéed mushrooms, tomato slice and smoked salmon. Top it up with a poached egg and season with some salt and pepper.
POACHED EGGS: Boil 3 cups of water in a saucepan and add ½ cup of vinegar. Crack egg in a bowl and gently drop it into simmering water. Cover the saucepan with the lid and remove from flame. After 3 minutes, remove the lid and take out the egg with a slotted spoon. Drain access water and serve seasoned with some salt and pepper.
27 Nov 2016
One of my favorite and healthy snacks….. Love the taste of smoked salmon with capers, red onion and cream cheese, its like party in a bite!
- 200 gms Smoked salmon
- 1 cup softened cream cheese
- ½ cup capers
- 1 red onion, sliced
- Take a thin slice of smoked salmon, put some onion and capers on it and then a dollop of cream cheese and roll it. Do the same with the rest of the smoked salmon and enjoy!
25 Nov 2016
in Tea Table, Uncategorized
Tags: appetizer, Chicken, fried, Snacks, Tea time perks
This is a very basic recipe of chicken croquettes, Soon I will be uploading the variations as well, stay tuned!
Something for your weekend tea party…..
- 120 gms butter
- 2 tbspns four
- 1 cup milk
- Salt and coarsely ground black pepper to season
- ¼ tspn white pepper
- ½ tspn chicken salt
- ½ tspn onion powder
- ½ tspn garlic powder
- ½ tspn mustard powder
- 1 chicken breast (boiled and shredded)
- 1 shallot chopped
- 1 green chilli, chopped (optional)
- Oil for deep frying
- 1 cup flour
- 1 egg + 4 tbspns milk
- 1 cup bread crumbs
- Chop the shallot and shred the chicken breast. Best is to use hands to shred the chicken as it will give it a strand texture.
- Melt butter in a saucepan and saute’ chopped shallot for 2 minutes or until it becomes translucent. Add flour and cook for 45 secs. Gradually add milk and use whisk to avoid lumps. Add onion powder, garlic powder and mustard powder and mix well. Season with salt and pepper and remove from heat.
- Mix in the shredded chicken and green chillies and put aside to cool for 10 minutes or until it is easy to handle. Please do not refrigerate or cool completely otherwise it won’t be easy to mold it into croquette like shape.
- Put some oil on your hands and take a small ball of the mixture and shape it into an oval, like an egg. This mixture would make around 12 croquettes.
- Now get your breading station ready, flour (season with some salt and pepper or some Italian herbs), egg and milk (egg wash) and then bread crumbs. Now take one croquette, roll it into flour, dip it in egg mixture ad bread it with bread crumbs. Do the same with the rest and arrange them on a tray.
- Now if you are frying, refrigerate them for 15 minutes before deep frying like I did. And then deep fry until golden brown and crispy. Serve hot with ketchup.
- Or if you are baking, arrange them onto a baking tray linked with baking paper and bake for 25 minutes in a preheated oven at 180 degrees Celsius. Serve hot with ketchup.
07 Sep 2016
Tags: fried, Gujranwala, Pakistani, Quails, Sides
Bater is Urdu name for quails. These are small chicken like birds with very less quantity of meat but they are very famous in Pakistani (specially Gujranwala City) and Lebanese cuisine. In Pakistan, there are 3 methods of cooking Quails, in curry, fried or barbecued. This is my version of fried quails. I add spices and herbs and fry with a thin coating of gram flour to give it crunchy outside.
- 24 batere (quails, skinless)
- Salt to taste
- 1 – 1 ½ tbspns Red chilli flakes
- ½ tspn turmeric powder
- 1 tbspn cracked dried coriander
- 1 tspn cumin seeds
- 1 tbspn minced garlic
- 1 tspn fenugreek leaves
- 1 tspn carom seeds
- 1 tspn garam masala
- 1 tspn chaat masala
- 1 cup gram flour
- 2 green chillies (chopped finely)
- 1 bunch coriander, chopped
- 2 tbspns mint, chopped
- 4 lemons (small size) (squeezed, seedless)
- 2 tbspns vinegar
- Oil or deep frying
- In a mixing bowl, mix all the spices, lemon and vinegar into a thick paste.
- Take a big, not very deep platter and pat dry the quails. Apply this spice paste to the quails and keep aside for 1 hour in refrigerator. This will help in marination and maintaining the shape of the bird.
- After one hour of refrigeration, add gram flour and mix with the juices, lemon and vinegar without adding any additional liquid.
- Heat oil in a deep pan, wok or kadai and fry in batches depending on the size of your wok. 5 – 8 mins per quail on medium heat.
- Serve them on a platter with some lemon slices, green chillies and fresh coriander.
04 Sep 2016
Tags: Chicken, Desi, Handi, Pakistani
Chicken handi is one of the famous dishes of Pakistani desi restaurants. This is my version of boneless chicken handi and trust me this is the best one. Coal tempered boneless chicken cubes, cooking in light curry with basic and simple spices is a delight and a crowd pleaser on dinner table…. Try this recipe and let me know what you think by commenting below this post…..
- 1.5 kg cubed boneless chicken (mix of thigh and breast pieces)
- 3 medium – large size onions, sliced
- 3 tomatoes, sliced
- 1 cup yogurt
- 2 tbspns ginger and garlic, freshly crushed
- Green chillies (as you like)
- Fresh coriander, chopped (1 cup)
- 1 tbspn fenugreek leaves, fresh or dried
- 1 cup oil + few drops for coal tempering
- Salt to taste
- 1 tbspn red chilli flakes
- 1 tspn carom seeds
- 1 tbspn coriander powder
- 1 tspn turmeric
- 1 tspn garam masala
- 1 tspn cracked black pepper
- 1 piece of cinnamon
- 2 cloves
- 1 tspn cumin seeds
- Heat oil in a deep pan and fry onion until they are translucent. Add ginger and garlic and fry until the mixture is golden brown. Add chicken and stir fry until it turns white. Add tomatoes and all the spices except black pepper and fenugreek leaves.
- Cook on high flame until the tomatoes lose the stiffness. Add whipped yogurt and mix. Cover and cook on medium heat. Meanwhile put a piece of coal on flame so it is ready when needed.
- After 15 minutes of cooking, check if the chicken is cooked and the oil has started to separate. If no, then cook for further 5 minutes. If yes, then turn off the flame, add cracked black pepper, green chillies, coriander and fenugreek leaves and temper it with coal.
- Dish out and garnish with green chillies and coriander.