- 1 kg chicken wingettes
- ½ cup soy sauce
- 1 tbspn chicken salt
- 1 tspn cracked black pepper
- 1 scoop of butter/ 2 tbspns olive oil
-In a mixing bowl, combine everything except oil/ butter.
-Keep aside for 10 minutes.
-Put them in a baking tray, add butter or oil and bake for 20 minutes on each side in a preheated oven at 200 degrees Celsius.
-Take the tray out and serve hot with sour cream.
- 1 unfilled sponge/ 1 plain cake
- 1 market bought crème caramel (make according to the instructions given on the back of the pack)
- 300 ml thickened cream
- 1 large banana peeled and sliced
- 1 tbspn brown sugar
- Some chopped dark chocolate
-In a deep serving dish, lay a layer of plain cake and pour over warm – hot crème caramel on top of it. Keep aside for 10 minutes and sprinkle some brown sugar and the caramel syrup in crème caramel packaging.
-Pour fresh cream on it and then some chocolate pieces.
-Refrigerate for 3 hours and serve.
- 2 large aubergines
- 2 large onion sliced
- 2 large tomatoes sliced
- 1 tbspn yogurt
- ½ tspn cumin seeds
- ¼ tspn carom seeds
- 1 tspn garam masala
- Some salt to taste
- Some red chilli powder
- ½ tspn turmeric powder
- 1 tspn fenugreek leaves
- ½ cup oil
- 1 cup chopped coriander
- 4 green chillies sliced
- 1 tspn sliced ginger
- 4 tbspn lemon juice/ ½ lemon squeezed
- A dollop of ghee
-Broil aubergines on naked fire until their skin is blistered. Remove from fire and with a sharp knife scrape the burnt skin.
-Take off the green part and mash the white cooked aubergines.
-Heat oil and fry onion until they are golden brown. Add all the spices, ginger and tomatoes. Mix well on high heat until the tomatoes are loose and mixed. Reduce the flame to medium and add aubergine puree. Mix well.
-Add yogurt and lemon and mix well. Let it cook for 5 – 10 minutes.
-Add a dollop of ghee and let it melt.
-Garnish with some coriander leaves and serve hot with chapattis and lacha parathas.