Craving Ravings//Korean Fried Chicken!!

How many of you are die-hard fans of juicy, succulent chicken whisked in spicy-sweet sauce?Korean fried chicken fans to be more precise! I cooked this beauty today as a family lunch and it was lip-smacking!

This bomber is really simple to prepare and can be served either as an appetizer or a side dish.

Here are the ingredients!

-Chicken (boneless or bone-in)

I used 500g boneless chicken breasts and cut them up in chunks.If you're using bone-in, then this recipe stands good for 5-6 pieces.

-Salt to taste

-1 tsp. ground black pepper

-3 tbsp corn starch powder

-3 tbsp all purpose flour

-2 tbsp rice flour

-1 egg, beaten

-1 tbsp ginger garlic paste

-2 tbsp ketchup

-2 tsp hot sauce

-2 tsp soya sauce

-1 tsp/1.5 tsp brown sugar

-2 tsp. vinegar

-1 tbsp sesame seeds

Method:

1.Mix the salt, pepper, cornstarch,rice flour and all purpose flour in a bowl and the egg wash in another bowl.Coat the chicken pieces in flour,then in the egg wash and in the flour again for a crunchy exterior. Then set aside.

2.Meanwhile, heat the oil in a wok for frying. To test if the oil is ready to fry in, dip a part of the batter in the wok and if the oil sizzles, you're good to go!

3.Fry the chicken in small batches to avoid crowding the pan until golden brown (time depends on the size of chicken chunks) and place on a tissue paper to absorb excess oil.

4.To make the sauce, add the sauces, sugar,salt, ginger garlic paste and vinegar together and mix it with the help of a spatula to form a smooth paste. 

5.Let the sauce simmer on a very low flame for about 5-7 minutes.

6.Add the chicken that you'd kept aside into the sauce and let the rich, tangy sauce coat the chicken well.

7.Roast the sesame seeds separately and use them as a garnish on your hot, tantalizing chicken.

Serve hot!

This is the easier version of the classic Korean fried chicken which uses Korean chilli paste and other local taste enhancers, so if you have trouble finding those, make this and you won't be missing out on anything!

The crunchy chicken coating tossed in the firey sauce with a hint of sweetness is an absolute delight to indulge in!

And the humble impact of the sesame seeds is scrumptious!

*faints*

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Make sure you pin this fantastic recipe and have your taste buds relish its absolute  lusciousness!

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Join me at Craft A Doodle Doo via Pinterest and Facebook to find lots more heavenly recipes, DIY projects and ravishing freebies!

Take care,

Nash

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Craving Ravings//Creamy Chicken Pasta!

Creamy Chicken Pasta anyone? =) When my sweet cousin sister sent me this recipe to try saying that people who dislike pasta in her family happened to smack this up, I knew I had to whip this one pronto!

You know how I said earlier that I post eateries on my blog only when they come out 'that' good?Well this one's a winner!

It's rich, super-creamy with tender pieces of chicken tossed in, enveloped in the delectable sauce and you're gonna savor it to the last bite!Keep in mind that this dish is calorific so save it for special pampering moments!

Craving Ravings// Juicy Chicken Shaslik!

I don't know about you but nothing in the chicken category beats juicy,oozing with flavor and barbecued chicken on skewers!

Well, faux barbecue works too.. I guess; which is why today we have Chicken Shaslik (also pronounced as Sashlik sometimes).

I have no idea whether this dish is Indian, from Pakistan or Bangladesh, I couldn't trace the exact origins, however, we had a restaurant here (we still have it but I consider it to be insignificant now) which had this grand dish brought sizzling on the table, it was the star of their menu I tell you, until, they revamped the whole menu and the next thing I knew was the waiter telling that they don't do that dish anymore.
What? What did he say?! 
I can't even tell you how amazing it was, so I began searching online of course and couldn't find one that came out the same but decided to pick one out with the best reviews and give it a go!

And ta-da, they turned out terrific, except for the fact they weren't the exact same restaurant style cuz' I'm pretty sure the hotel didn't use barbecue sauce!

I did this with 500 gms worth chicken breasts and that delivered 10 big sticks with four chunks of chicken each. You can adjust the quantity as you want of course!

To download and print the recipe, simply right-click and save it as an image.
I had a mental tragedy (sort of) goin' on since the past three days since I'd lost my Nikon's memory card, so I had just a skewer left by the time I found it and took a snap!

Merry dining folks,
Take care, Nash :)

Cravings Ravings//Spicy Tandoori Bites! (Indian Street Style!)

Oh dear, it has been an enormous time since I actually penned down a recipe here, but that's because I always wanna share the best with you guys, and if something came out tasting THAT good from my kitchen, it's here. So then,

Here for the love of Indian Spicy food is a mouth-watering appetizer, Tandoori Chicken Bites and this is so very easy, you can whip it up for parties in a jiffy, or you can actually have all the guilty pleasure solo, or... (and this is my style)you can plomp down outdoors with your family or with a nice ol' book and go munchin'!

Craving Ravings-Juicy Shami Kababs!

Well, in case you haven't heard of Shami Kababs..ever..well, I ain't blaming ya, cuz this dish is supposed to be a whole more famous with the kinda flavor it imparts!
Fear not, you can make your own batch and relish its succulency in the comfort of your own home (pardon me, if it sounds like I'm doing a commercial here)
And ah yes, check it now, you can thank me laaaaaayter! ;)

Now for a brief, Shami Kababs are like meat (mutton?) patties, well, not important it should be with mutton, you could whip 'em up with tuna and they'll be just as good, BUT, I'm gonna be showing you how to go mutton style today! Now if you make these almond shaped, they are tagged "Shami", if they are round (think cutlet round!), they are called Shikampurs, and if they are like meatballs, you call them koftas. Same thing essentially, just different shapes! (psst, Shikampurs have a neat little twist in 'em too)



Now these go very well with traditional Indian Dal and plain white rice.
Okayy..!! Enough talking and let's get this thing going!

PS:Credit for this recipe goes to my mum, I'll just brag about the photography then, which is the only thing I deserve credit for (in this post ONLY :P)

Preparation Time: at least 1 hour. This involves more than a couple of procedures.
Serves: 4-6
Cuisine:Indian (Mughlai)

Ingredients: 


1. 1/2 kg boneless mutton
2. Two onions,xliced
3. Two tbsp. Bengal gram Dal (Chana Dal)
4. 1/2 tsp. turmeric powder
5. One tsp. chili powder
6. One tsp. ginger garlic paste
7. 1/4th tsp caraway seeds (Shah Zeera)
8. An inch cinnamon stick
9.  Five green cardamoms
10. Cloves,4
11. A handful of chopped coriander leaves
12. One green chili, chopped for step 1 and another for 4
15. About 3-4 tbsp. Corn oil
16. Salt to taste
17. A small bunch of Mint leaves
18.one tsp. lemon juice
19.One egg white

How-to

1. Combine all the above ingredients together in a pressure cooker along with one-half cup of water and cook for about ten minutes. (till the meat is tender)

2.After the steam is released, if you still see water present, cook the mixture on low flame till the water evaporates.

3.Discard the cinnamon stick and grind the mixture (you don't want it to interfere with the grinding). Add one white of an egg. (Grind until the meat is shredded, but the paste should be on the coarse side and shouldn't be too smooth)

4.Add a handful of chopped mint,the second chopped green chili and 1 tsp. lemon juice to the mixture.

5. Knead the mixture to have a uniform even consistency.

6.Then make almond/oblong shaped patties with half the mixture for the Shamis. I'll tellya what to do with the other half in a sec.

Filling for the Shikampurs:

Now shikampurs use the same mixture we used to make the previous patties, but the twist is that they got curd in the center! Yup, delllicious and juicier!!

1. 2 tpsp. yogurt.
2. One chopped onion.
3. One tsp. each of chopped coriander and mint leaves
4. One green chili finely chopped
5.Salt to taste

7.That ^^^ right there, is your gorgeous filling for the shikampurs. Now grab that mixture we used till step 6, flatten in out and put 1 tsp. of the above filling and make a round shaped patty.

At this step, if you may wanna refrigerate it to save time in the future and just fry it right away.

8.Shallow fry on both sides, until dark brown (no, it wouldn't be golden brown in case you're wondering, it'll be a nice rich dark brown)

Stop here again!No really, I got some good news..

You're done! Yeah! Wait, not yet, drool at these pictures first. ;)

You see those cherry tomatoes up there? I know they were not in the ingredients, erm, that's because they don't go in the making, they just sit there like good kids garnishing this savory meal :D

And ahhh, that's the basic Dal up there. Please don't ask me why it looks that weird kinda of dark yellow. Because, I..don't...know. That's not how it was in real!

But, look at these Shamis, now THESE came out perfecto!

Now there, try it and tell me if it came out beautifully like mine!
See you!
<3