Before I hit February I really wanted to get a recipe in January for all of you. I know my cookie recipe is still due but that will be the next one. These are extremely delicious and simple to make. Once I start I can’t stop eating them. I bet you won’t be able to either.
- Wonton wrappers – 12
- Cooked chicken breast, shredded – 1
- Cream cheese, room temp – 2 ounces
- Butter, melted – 1 Tbs
- Cholula Hot Sauce – 1/8 cup
- Crumbled blue cheese – 1/4 cup
- Green onion, chopped – 1
- Preheat oven to 375 degrees F.
- Spray muffin pan with Pam Vegetable Spray.
- Press wontons wrappers into muffin pan.
- Bake in the oven for 5 minutes, when done, set aside.
- In a bowl, whip cream cheese with a hand mixer for 1 minute, until creamy.
- Add butter and hot sauce to the cream cheese, stir together with a spatula.
- Add chicken and blue cheese, mix until combined.
- Drop 1-2 tablespoons of mixture into wonton cup. Use fingers to spread mixture inside of wonton.
- Place muffin pan in the oven, bake for 8 minutes until wontons are crisp.
- Remove from oven.
- Sprinkle chopped onions over wonton bites.
- Serve warm.
Blue Cheese and Buffalo Chicken Wonton Bites #SundaySupper
Kolhapuri Veggies Curry
This is actually one of my most festive dishes. Every time I make it, it is always devoured by everyone. I do omit three things when I follow this recipe. Watermelon seeds, hing, and kasuri methi. You can also omit whatever you like to better suit your taste and or availability of ingredients. This recipe involves an extensive amount of ingredients but it isn’t hard to prepare. And in the end, you will have something quite awesome.
- Cumin Seeds-1 sp
- Cloves- 6 to 8
- Black Cardamom- 4
- Bay Leaf
- Curry Leaves
- Onion Paste- 1 Cup
- Garlic- 1Tbs
- Ginger- 1 Tbs
- Green Chillies
- Hing (asafoetida)- 1/4 tsp
- Turmeric- 1/2 tsp
- Red Chili Powder- 2 Tbs
- Garam masala powder- 1 tsp
- Cumin Powder- 1 tsp
- Coriander Powder- 1 tsp
- Tomato Paste- 2 large tomatoes
- Green Peas- 1/4 cup
- Paste of Watermelon Seeds- 2 Tbs
- Paste of Cashew nuts- 2 Tbs
- Cauliflower- 8 florets
- Capsicum- 1 whole
- Paneer- 1/4 cup
- French Beans- 8 strings
- Kasuri Methi- 1/2 tsp
- Tadka of Red Chillies- 5 whole
- Corriander Leaves
- Oil for cooking
- Ghee- 2 Tbs
- Pour oil into a hot pan. Add all the whole spices, cumin, black cardamom and bay leaves. Sautee everything for a little bit.
- Add onions and wait for the onions to turn to a nice golden brown. Add garlic, ginger and green chilies.
- Add all the spices. Hing, turmeric, red chili powder, garam masala powder, cumin powder, coriander powder, tomato paste, with some water to make a gravy.
- Add green peas with the paste of cashew nut and watermelon seeds. Slow cook it on low heat for 15 minutes.
- Make sure you boil the vegetables separately so they are cooked. Also Fry the Paneer separately on all sides.
- Add all the vegetable and Paneer to the gravy. Bring it to a boil and simmer it for 20 minutes.
- Fry the red chilies in a separate pan with Ghee. Add it to the mixture, and sprinkle Kasuri Methi over the top.
- Garnish it with coriander leaves and you are done!
Chicken fry from my mom’s recipe
There are a few things that I know from just watching and being around my mom while she cooked. I never really tried to learn cooking from her. But when it came time to do it on my own. I relied on my memory for things that she would make and the rest sort of just happened. This is one of those recipes that I can do with my eyes closed. Her famous Asian inspired chicken fry. She only ever makes this with drumsticks and thighs but you can use whatever you want. You can adjust all these ingredients to your taste. My mom doesn’t have an exact measurement for all the ingredients. But just to give you an idea this is more or less what is required to make it.
P.S. I love you Ammu! Thank you for being you.
- Chicken Drumsticks – 12 pieces
- Flour – 2 cups
- Eggs – 2
- Soy Sauce – 1 cup
- Onions (Finely Chopped) – 2 cups
- Green Chillies – 1 Tbs
- Corn Starch – 1 Tbs
- Salt – 1 Tbs
- Vinegar – 1 Tbs
- Ginger Paste – 1 tsp
- Ground White Pepper – ½ tsp
- Oil for deep frying
- Make sure you wash the Chicken first and let it dry. Prick holes in it with a fork.
- Mix all the ingredients together in a huge bowl except for the oil.
- For best results, it is suggested to keep this mixture in a fridge overnight. The flavor develops increasingly if you let it marinate for a longer time. If you are in a hurry then you can marinate it for an hour and that should also be good enough.
- Take it out and fry it well in oil under medium-high heat. Make sure to thoroughly cook it well on all sides. 2-3 minutes on each side before turning it.
- Serve it while it’s hot.
I have yet to discover what makes me happy. The discovery of new things in life that can bring arrays of emotions are endless. It is almost impossible to list every single thing that can or cannot make me happy. But most importantly in accordance to the social media outlet. The way people treat me depends on how happy I will be for that particular moment of interaction. One thing I know that makes me happy which is independent of any kind of human interaction would be cooking. Cooking in my own solace and privacy.
- Water – 2 1/4 Cups
- Grit quick (dry quick cooking grits, not instant) – 2/3 cup
- kosher salt – 1 1/4 Tsp
- Milk – 1/2 cup
- Butter (divided) – 3 tbs
- Olive oil – 1 tbs
- Dried oregano – 1/4 Tsp
- Crushed red pepper flakes – 1 pinch
- Lemon (juiced) – 1
- Hot sauce – 3 tbs
- Kosher salt – 1/4 Tsp
- Medium shrimp (peeled and deveined) – 12 ounces
- Combine water, grits, and salt in a medium saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 5 minutes. Stir in milk and 1 tablespoon butter. Continue cooking an additional 1 to 2 minutes or until thickened.
- Combine remaining butter and next 6 ingredients (through salt) in a large non-stick skillet; bring to a boil. Add shrimp, and cook 3 to 5 minutes, stirring occasionally, or until shrimp are done.
I have been wanting to make this for so long. You can customize this recipe to your liking. I have made the frosting with cream cheese, mayonnaise, and sour cream with salt to taste. The decorations for the cake is also up to you. You can use any sort of salads, lettuce, vegetable even sandwich meat.
This is a savory cake that is similar to a sandwich, but with large amounts of filling and garnish, similar to a layered cream cake. It should be served cold and cut like a dessert cake. I find that it is best to make it a day ahead and just keep it in the fridge. For my filling, I used a mixture of chicken salad. You can alternate several fillings if you want. I have just used one for the entire cake. It is visually very impressive and just as good to eat.