4 months ago

Chicken Wings Recipe | Food Diaries | Zarnak Sidhwa | Food Court

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Chicken Wings

Chicken wings 1/2 kg
Egg 1
Rice flour 2 tbsp
Kashmiri red chili powder 1 1/2 tbsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Ginger finely chopped 1 inch
Garlic 5 cloves
Salt 1 tsp
Oil for frying

For The Dipping Sauce:
Onions 2
Green chilies 2
Salt ½ tsp
Oil as required

Add rice flour, salt, egg, chili powder, coriander powder, turmeric powder, finely chopped ginger and garlic to a bowl. Marinate the chicken wings in it for at least an hour. Heat oil. Deep fry the wings and once done, drain. Coarsely grind the green chilies and onions. Add salt and oil and combine well to form a thick dipping paste. Serve wings with the sauce.


Tarka Pasta (Bake Parlor)

Pasta 300 gm
Tomatoes, pureed 6
Onion, chopped 1
Capsicum, chopped 1
Garlic, chopped 5-6 cloves
Green chili, chopped 1
Pepper powder 1/4 tsp
Mixed Italian herbs 1/4 tsp
Pasta sauce 2 tbsp
Tomato ketchup 1 tbsp
Chili garlic sauce 1 tbsp
Basil leaves few (for garnish)
Cheese, grated 1 2 tbsp
Olive oil 1 tsp
Butter 1 tsp
Salt to taste

Boil the pasta in enough water, adding a pinch of salt & a few drops of olive oil. Cook till al dente, strain & allow it to cool.
Heat oil and add other ingredients and sauté and mix in with pasta and serve.


Cardamom Biscotti

Butter 250 gm
Brown sugar 150 gm
Desiccated coconut 250 gm
Whole wheat flour 325 gm
Green cardamom powder 1 tbsp
Almonds, chopped 50 gm
Baking powder 1 tsp
Baking soda 2 tsp
Saffron water 50 ml

Beat the butter and sugar together until creamy. Add the remainder of the ingredients and knead the dough together. Form into a rectangular cube shape. Refrigerate for a couple of hours. Cut into thin slices. Bake at 160 degrees C for 10-12 minutes on a tray until they are lightly browned and crunchy.

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