Juicy Honey-Sesame Chicken Drummettes, Fried Eggs with Tamarind Relish & Fish Tikkis

Woooooooow Daibi!!! What a walk!!! I sure miss Delhi on such days….when I visit next time, please, oh please take me there again..coz I see new things that I never tasted…me and Niloy together drooled over your Iftaar foods post and the other pictures on your DelhiByFoot Facebook page and took a pledge..WE HAVE TO GO TO DELHI 6 ON OUR NEXT VISIT!!

Didi, I too wish I was at one of Rizi’s B’day parties…managing kids or helping you clean afterwards would have been a cake-walk if I would have had the chance to fill myself with all the goodies you make for these parties…I still remember the pictures of the self-made burgers that you made last year…yuummmm!! But lemme not stray with old memories of food again (is there something about food & memories, good or bad, they tend to linger on, don’t they?)… So getting back to your last post, like you, some of my friends too have been asking me about a few starters that I keep making regularly..so here are some of my favorite recipes..please note that in this post the ingredients of the recipes are in italics.

Juicy Honey-Sesame Drummets with Grilled Butternut, Grilled Tomato and Avocado Salad

There are four amazing starters on this plate.  Grilled Butternut, which is basically half-inch slices of this buttery-textured pumpkin arranged on a grill pan and then sprinkled with olive oil, salt and freshly ground black pepper.  Just when the butternut slices are cooked (you can poke a knife in it to check) and slightly browned, sprinkle some shredded cheddar cheese on top.

Second is that beautiful Grilled Tomato where I cut the tomato in to half, cleaned the innards (Beauty Tip: don’t throw them..the juice and seeds mixed with one tsp of olive or almond oil and 1 tbsp whole wheat flour or black chickpea flour makes an awesome face pack or body scrub to reduce dark spots), stuffed it with lots of cheddar cheese and chives and then grilled it for 10 mins.

The third is an Avocado Salad or dip which as you know is called a guacamole.

The fourth is the very Juicy Honey-Sesame Chicken Drummettes! It is a bit different from the normal recipes coz I add a few extra flavors in it.  For the two of us, I take 8-10 drummettes with skin (A whole chicken wing has three joints – one is the wingette which sort of rectangular in shape with the two skinny bones & meat in between. The drumette is the section that is attached to the body of the chicken and resembles a drumstick. The wing tip isn’t eaten normally). If someone doesn’t like the skin, they can peel it off by soaking the pieces in hot water.  Then I marinate these drummettes in 1tbsp sesame oil, 1 tbsp oyster sauce, 2 tbsp soy sauce, 1 tbsp tomato ketchup, 1 tbsp honey, 1/2 tsp hot chilli powder, 2 tbsp lime juice, 1 tsp ginger and 1 tsp garlic.  I also add grated lime rind and finely chopped coriander root in this (according to my Thai friend Paruedee to get the maximum flavor of coriander leaves, one must use the part close to the roots.  She washes them thoroughly and adds the green parts to her curry pastes or simply throws them in a boiling soup).  After marinating for 5-6 hours, I pan fry them with very little oil on mostly high heat till they are partially charred and yummily cooked 🙂 In this way, all the juices remain intact and you have these flavorsome soft and amaazing drummettes….gosh I am drooling!!!!

Fried Eggs with a Tamarind Relish

Fried Eggs with a Tamarind Relish

This is again a recipe from Paruedee and she used to produce this simple but totally delicious starter/main dish from thin air in what the Germans say, an augenblick (a moment).  So you pan fry boiled eggs and set aside.  Make a table tennis sized ball of tamarind and soak it in hot water.  In a pan fry some chopped red chillis (depending on how hot you want it) and then add the tamarind water, sugar and salt according to taste and boil. I like it hot, sweet and very sour..but you can tweak accordingly.  Then slice the eggs into halves and plate them.  Pour the tamarind sauce liberally all over them, sprinkle chopped coriander, mint and basil, and throw in a generous dash of fried shallots on top (here you get them prepackaged in the market, but you can fry some onions till they are crispy brown).  I drizzle some more sauce to add an extra kick 🙂 And you can serve these with drinks or as a party snack for kiddies or if you have made a lot of sauce, you can serve it with rice too!!

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Fish Tikkis

I made these fish tikkis or kebabs for Niloy’s b’day party.  It was again very simple…I made some 35 tikkis by mashing 1kg boiled Basa fish fillets (any boneless fish would do), 4 medium sized boiled potatoes, 2 medium sized onions and 4 cloves of garlic chopped finely, 2 handfuls of mint leaves & coriander leaves, 5-6 chopped green chillis, 1 cup breadcrumbs, 2 tsp homemade garam masala, 4 tbsp lemon juice and salt to taste.   You can do the maths if you want small amounts 🙂 With a clean hand roll out table tennis sized balls and flatten them into a shape of a tikki.  Pan fry these with few drops of oil.  The sheer exhilaration of producing 35 tikkis made me forget my blog and I didn’t take any pictures!! 😛

Let me know if you guys try these..sending lots of love,

Dakhina

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Hey Rinks,

I still remember those half-spheres of eggs and were they addictive or what…the sauce was to-die-for. Actually I always thought that the eggs were simply boiled, now I know that u did saute them a bit…

This is really simple, i am making this very very sooooon 🙂

cheers & take care

Ramit.

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Warm Puntarelle Salad with Toasted Nuts

Dear Didi,
In another of my efforts to try out a new vegetable available in the fresh-food market here, of which I had previously read about, the warm puntarelle salad happened! Yesterday night I tested the Puntarelle, an Italian variety of Endives on Niloy and we both loved it.    The leaves taste a little bitter if eaten raw like the other endives.  This is why one should take of the leaves (discard them), and soak the shoots in cold water till they curl.  But I didn’t want to waste such beautiful looking leaves.  So we tasted the leaves first and both decided that we were not ready for a plate of bitter salad. I turned the whole leaves into a warm salad instead of taking out and throwing the leaves.

Warm Puntarelle Salad (a variety of Endives)

Treating each leaf as a prized possession I carefully washed a bunch of Puntarelles to get off all the grime in it (the amount of soil these veggies contain here might clog-up my kitchen drain one day! But its fine, anything for the love of food! Right?).

While the leaves were being soaked, I quickly dry-roasted a handful of pistachios, sunflower seeds and pumpkin seeds in a pan for that almost perfect brown tint and then crushed them coarsely.  The two cloves of garlic that were waiting for my attention were then gruesomely chopped and thrown in 1tbsp of heated olive oil.  When the pan made the garlic pieces and the oil sizzle, the Puntarelle leaves quietly followed to be blanched to perfection.  Once the leaves were tender, I threw them in cold water so that they retain their lovely fresh green color and transformed the ripe avocado and the juicy apple into small dices.  Did you know it is always best to cut apples right before you serve or else the iron in them oxidizes and one is left with brown apple pieces? If not, now you know 🙂

All the ingredients looked perfect for arrangement by then.  In a medium-sized salad bowl I laid the Puntarelle leaves, put some nuts, the apple, the avocado and seasoned it with salt, fresly ground pepper, dried mint powder and a dash of lime juice.

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It is difficult to get these endives in India, but do try this recipe with lettuce.  You don’t have to have it warm though..it would be lovely with crunchy leaves too 🙂 If you are making it raw, I suggest you add some finely grated garlic in the lime juice, whisk it well with a fork and then pour it over the leaves.  Do try it out!

So till the next time,

Take care and happy cooking!

Dakhina