- 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.
- 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.