Tag Archives: Brand trademark

Fried Chicken (My type of KFC)

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Hot n’ Spicy

Ayesha's Kitchen

Ayesha’s Kitchen

Ingredients:

  • 2 kgs skinned chicken pieces
  • Salt & pepper
  • 1 tbspn red chilli flakes
  • 1 tbspn onion powder
  • 1 tbspn garlic powder
  • ½ cup soy sauce
  • ½ cup vinegar
  • ½ cup hot sauce (chilli sauce)
  • 1 tspn chicken powder
  • 1 tspn thyme
  •  1 tspn chives

FOR BATTER

  • 3 eggs
  • 1 cup corn flour

FOR COATING

  • 1 cup self-rising flour
  • 1 cup breadcrumbs
  • Some salt and pepper to season
  • Some chicken salt to season
  • Oil FOR FRYING

Procedure:

-Marinade chicken pieces in all the spices and sauces given above and refrigerate for 24 hrs.

-Now take it out, mix again, add eggs and corn flour and mix.

-Keep aside for 30 mins.

-Heat oil to 180 degrees Celsius.

-Now mix your coating ingredients in a plate. Take out one chicken piece out of the egg mixture, dredge in flour/ coating mix and keep aside on a tray until all the chicken pieces are coated.

-Deep fry the chicken pieces (4 – 6 at a time) for 20 minutes on medium heat.

-Take out on the cooling rack. Fry the second batch and then the third batch.

-Now serve hot.

Chocolate M&M Cake

1 Reply

Chocolate M&M cake is very much my own recipe and it is very easy to make ….

Ayesha's Kitchen

Ingredients:

FOR SPONGE

  • 2 eggs
  • 2 cups caster sugar
  • ½ cup soft butter
  • 4 tbspns sour cream or greek yogurt
  • 1 cup milk
  • Few drops vanilla essence
  • 1 tspn coffee
  • 3 cups flour
  • 2 tspns baking powder
  • 4 tbspns cocoa
  • ½ cup grate dry coconut (optional)
  • Some soft butter to grease the pan
  • ½ cup chopped walnuts

FOR FROSTING

  • 2 cups cream
  • 200 gms bittersweet chocolate
  • 2 tbspns honey
  • 1 cup icing sugar
  • 1 packet of M&Ms or smarties

Procedure:

-Preheat oven to 175 degrees Celsius.

-In a food processer or with a hand beater, mix butter and sugar for 5 minutes and add eggs (one at a time). Mix well until the mixture is foamy and fluffy. Now add vanilla essence and milk. Mix well.

-Combine flour, coffee, coconut, cocoa and baking powder in a separate mixing bowl. Now slowly introduce the liquid mixture to all the dry ingredients and mix well with a spatula or a wooden spoon.

-Stir in chopped walnuts and pour this mixture in a 21 cm greased, spring form cake pan.  Bake for 30 – 40 minutes on middle rack. -Check with a wooden skewer or toothpick if your cake is ready. (TIP: if you see the cake is burning from top, cover it with aluminum foil. The best way to check your cake is done is to poke a toothpick or a skewer in the middle of the cake, if it comes out clean; that means your cake is ready)

-When your toothpick test is successful, take it out and keep aside for at least 20 minutes.

FOR FROSTING

-Chop the bittersweet chocolate into small pieces and pour over boiling cream. Stir well. Now add honey and icing sugar and mix well. Avoid lumps.

-Refrigerate for 30 minutes.

ASSEMBLING

-Now with a spatula cover the top surface and the sides of the cake. Now top it with smarties or m&ms and refrigerate for at least 60 minutes before serving.

Servings:

Serves 10.