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Wednesday, April 30, 2014

Spicy Avocado Chutney

Avocado is a rich, buttery fruit but very bland to eat it by itself. You must be familiar with the guacamole(a dip made out of avocado) found in the Mexican cuisine. Just by adding a few spices you can amp up the flavor, increase the heat and blend it to an unbelievable tasting indian style chutney. With a healthy dosage of heart-healthy fats in every spoonful, you can gobble up the chutney as a spread for crackers or as a dip for vegetables. I actually prepared this chutney to accompany my Dosa . It tasted out of the world and I am sure you will love this chutney just like we did. Here goes the recipe,

1 ripe Avocado
5 pearl onions
2 green chili
3 Garlic cloves
1/4 cup Cilantro packed
Few Curry leaves
1 tsp Tamarind
Pinch Asafoetida
2 dry red chili
1/2 tsp Cumin seeds
1 tbsp Urad dal
Salt, to taste
1 tsp +1 tsp Oil

Seasoning (optional)
1/2 tsp mustard seeds
1/2 tsp Urad dal
1 pinch Asafoetida
Few Curry leaves

How to:
  • Cut the avocado in half, twist and open. Carefully remove the seed. Now score vertical and horizontal lines without piercing the skin and gently scoop out with a spoon.

  • Roast the dry red chili, cumin seeds and urad dal in 1 tsp of oil.

  • Let cool, grind to a coarse powder and keep aside.

  • In the same pan, heat the remaining oil, add the onions, green chili, garlic, curry leaves and tamarind and saute for 3-5 mins.

  • Finally add the cilantro, saute for a min.

  • Switch off and let it cool.

  • In a blender, add the onion-cilantro mixture along with avocado, salt and grind coarsely.

  • Now add the ground spice powder and pulse it until smooth (or bit chunky if you like it).

  • Transfer it a bowl and add the optional seasoning.

  •  Serve the chutney with idly or dosa.

Wednesday, April 23, 2014

Baked Spicy Chicken Wings

A perfect party favorite appetizer baked to crunchy outside, moist and juicy inside. This is actually my husband's recipe. Well i wouldn't say a recipe exactly, because his spice mix was prepared by adding some of this and some of that from the pantry. And it worked. He is familiar with those spice powders during his bachelor cooking times. (Check my No Name Chicken recipe for more details) So he experimented out with the the same mix and later i started measuring out ingredients and came up with a share-able recipe. Even now, i like the way he cooks (ahem! which happens rarely) casually without measuring any of the ingredients. Anyways here goes the recipe,


12-14 Chicken party wings (drumettes and wingettes)
1/2 tsp Turmeric powder
1 tbsp Chicken curry powder
2 tsp Tandoori chicken powder
1/2 tsp Salt
2 tsp Oil
 How to:
  • In a bowl, marinate the chicken wings by mixing in all the spice powders, salt and oil. 

  • Massage the wings and let it marinate for at least 2 hrs or better overnight in the refrigerator.

  • Preheat oven to 400 degrees.
  • Line a baking sheet with aluminum foil and arrange the marinated chicken wings.

  • Bake for 20 mins, flip once and bake for another 20 mins.

  •  Place the baking sheet on the counter for 5 mins before serving.

  • Serve warm with ranch sauce.


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