Category Archives: Uncategorized

Best healthy roasted vegetables recipe here

ROASTED ROOT VEGETABLE BUDDHA BOWLS FREE, DINNER, GLUTEN FREE, MAIN DISH SALADS, VEGAN, VEGETARIAN Jump to Recipe·Print Recipe These Roasted Root Vegetable Buddha Bowls are healthy, filling and perfect for lunch or dinner! Do you guys ever have those days where you’re completely distracted by every little thing and can’t seem to focus to get your work done?  And byContinue reading “Best healthy roasted vegetables recipe here”

Popcorn chicken recipe with step by step pictures , super crunchy and most delicious popcorn chicken like the KFC style. Easy to make even for parties30 minutes12 ingredients∙ Serves 4Meat250 gChicken, bonelessProduce3/4 tspGarlic powder1/2 tspOnion powderRefrigerated1Egg whiteBaking & spices1/8 tspAllspice1/4 tspBlack pepper, ground2 tbspCornstarch3/4 tspPaprika1/2 tspSalt1/2 tspSeasoningOils & vinegars1OilBread & baked goods1 cupBread crumbsFollow me on instagram @chefanil singh

Here is tringa pasta recipe

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, healthy tiranga pasta (tri colour pasta). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious. Cooking chef anil Tiranga Pasta Sandwich Recipe. HappyContinue reading “Here is tringa pasta recipe”

Here is chef anil recipe

Vegetable manchurian and fried rice Perfect combinati Ingredients Fried Rice 2 cups Basmati rice 1/2 cup french beans thinly sliced into diagonal pieces 1/2 cup carrot cut into thin long strips 1 cup chopped spring onion whites 1 teaspoon soy sauce 1/2 chopped spring onion greens to taste Salt Manchurian For the vegetable balls: 3 cups finely chopped cabbage 1 and 1/4 cup carrotContinue reading “Here is chef anil recipe”

American Chopsuey is another one of those brilliant twists put to Chinese cuisine. A thick sauce loaded with mixed vegetables and chicken is poured over a crispy noodle nest with a fried egg sitting pretty on top. A quick one pot meal it is pretty easy to make once the prep is done.Prep Time : 26-30 minutesCook time : 26-30 minutesServe : 4Level Of Cooking : ModerateTaste : TangyIngredients for American Chopsuey RecipeNoodles 300 gramsBoneless Chicken cut into thin strips 2 cups (400 grams)Oil 6 tablespoonsCornflour/ corn starch 2 tablespoonsGinger chopped 1 inch pieceGarlic 3-4 clovesOnion sliced 1 mediumSalt to tasteCarrot cut into thin strips 1 mediumFrench beans cut into thin strips 4-5Cabbage shredded 1/4 mediumSpinach shredded 6-8 leavesWhite pepper powder 1/2 teaspoonMSG 1/4 teaspoonSugar 1 teaspoonTomato sauce 4 tablespoonsVinegar 1 tablespoonChicken stock 1 cupBean sprouts 1 cupTofu cut into thin strips 100 gramsEggs 4MethodStep 1Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.Step 2Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp.Step 3Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent.Step 4Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar.Step 5Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well.Step 6Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot.Nutrition InfoCalories : 3161 KcalCarbohydrates : 281.7 gmProtein : 201.8 gmFat : 134.5 gmOther : Iron- 27mgBest Cooked InWonderchef Stanton Stainless Steel Fry Pan 20cm/1.4L

Home » Indo Chinese Recipes » Easy Veg Momos Recipe 2 ways | Steamed Momos (Vegetable Dim Sum Recipe) | Fried Cheese Momos RecipeEASY VEG MOMOS RECIPE 2 WAYS | STEAMED MOMOS (VEGETABLE DIM SUM RECIPE) | FRIED CHEESE MOMOS RECIPEEasy Veg Momos Recipe 2 ways | Steamed Momos | Fried Cheese Momos Recipe with detailed steps and video recipe. Steamed Veg Momos is a simple & healthy snack. It is plain flour based steamed dumpling with different fillings both vegetarian and meat based. Today, I have for you 2 ways to make Veg Momos – The healthy Steamed version and the Fried Cheese Momos Recipe for the cheese Steamed Veg Momos is a Nepal delicacy. Momos is veg dumplings which called Veg Dim Sum in Nepal. You will find a variety of momos with different fillings, various folding techniques, steamed and deep fried versions, at Indo Chinese food stalls manned by street hawkers especially in North Eastern states. Momos have become popular street food lately and is enjoyed by everyone.Are you also obsessed with momos or dumplings like me?…Then you are at the right place. This post is all about momos!!The wrappers look like they are tricky to make but all you need is just 2 ingredients. They are so easy to make. I have shown both stuffing and momos wrappers from scratch. The stuffing is completely your choice and you can mix and match with your choice. I have a detailed video on every single detail from dough mixing to filling and shaping. I also shown 4 easy ways to fold momos along with an easy dip that you can whip in no time. You can click HERE if you want to check out!!Without further ado let’s jump into the recipe !!STEPS TO MAKE VEG MOMOS RECIPE:Today I’m going to show 2 versions of Veg Momos – Steamed Momos and Fried MomosLET’S START MAKING THE DOUGH:Add in the flour to a bowl. To this add a pinch of salt and a little oil.Add hot water and knead to a soft and pliable dough. The water should be hot but not boiling hot.Start mixing it through until it comes together. Use the heel of your palm and knead for about 5 minutes.When you push, the dough should bounce back.Cover and rest for about half an hour.LET’S MAKE THE FILLING FOR VEG MOMOS RECIPE: STEAMED VERSIONTo a pan add a little oil. To this add finely chopped garlic, ginger and green chillies. Sauté for few seconds and then add in the whites of the spring onion and stir for few seconds.To this add all the finely chopped veggies one after the other. The choice of vegetables is purely personal choice. I’m using cabbage, carrots, capsicum & spring onion.Stir for about 1 to 2 minutes. You don’t want to lose the crunch of the veggies.Now, add some salt, soy sauce and crushed black pepper. Adjust spices to suit your taste.Add a squeeze of lime and give it all a nice mix.We want to make sure the filling is nice and juicy, at the same time it binds well. For this, I like to add a little corn flour and a splash of water. You can also add vegetable stock but I think we have enough flavours here so water is fine. This helps to keep the filling together without disintegrating while stuffing.Now mix well and adjust salt if required. Now our filling is ready. We need fill in and shape the momos.FILLING & SHAPING MOMOS:The dough has rested for half an hour. Divide the dough into small balls.Dust some flour and roll out into small discs. The trick here is to roll them evenly at the beginning and then roll out the outer edges so that they are thinner than the inner part. This way when you make the momos, the outer edge is where you fold and pleat. They won’t be doughy especially where there is no filling and you have a uniform texture.Roll a few discs and start filling and shaping.Take a disc, place the filling in the centre and fold and shape as per your wish. I have a video where I show 4 easy ways to fold momos, you can go and watch if you want it in detail. Click HERE to watch.Once you are done filling all the momos, we have to steam them. Below are some of the shapes I prepared.STEAMING MOMOS:I’m using idli steamer, but you can use any wide pan.Take a wide pan, add some water.Brush some oil to the plate where you are going to place momos.Place the momos on the plate, close the pan with a lid and steam for 10 minutes.Your steamed momos are ready to be served.LET’S MAKE THE FILLING FOR VEG CHEESE MOMOS RECIPE: FRIED VERSIONFRIED CHEESE MOMOS:For this, I saved up some filling and added equal quantities of grated cheese, some finely chopped red capsicum and some red chilli flakes. Add a pinch of salt if need and give it all a nice mix.Use this as the stuffing and fill in the same way as above and shape it to your liking.Some people like to steam and deep fry, but I like to deep fry directly especially because they are cheese momos.DEEP FRYING CHEESE MOMOS:Heal oil in a deep pan over medium high heat.Once oil is hot enough, reduce the heat and add the momos.Deep fry until golden brown over medium low heat to get that crunch. If you fry on high heat, the momos will get brown from outside but not cook from inside.Serve with any dip of your choice.I have prepared an easy peasy dip that you can whip in 2 min. If you want, go get the recipe Easy Veg Momos Recipe 2 ways | Steamed Momos & Fried Cheese MomosEasy Veg Momos Recipe 2 ways with detailed photo and video recipe. Steamed Veg Momos is a simple & healthy snack recipe inherited from the traditional nepali cuisine. It is plain flour based dumpling steamed with a stuffing. It can also be deep fried.Prep Time30 minsCook Time30 minsTotal Time1 hrCourse:Appetizer / Snack, Street FoodKeyword:Veg Momos, Veg Dumplings, Veg Dim Sum, Steamed Momos, Fried Momos, Cheese Momoos, Servings: 4 Author: Padma VeerankiIngredientsFor the Dough:1 Cup All Purpose Flour Maida1/2 tsp Salt1 tsp OilFor the Filling:Veg Filling:1 tbsp Oil1 tsp Finely Chopped Garlic1 tsp Finely Chopped Ginger1 tsp Finely Chopped Green ChilliesSome Spring Onions1 Cup Cabbage Finely Chopped1 Cup Carrot Grated1/4 Cup Capsicum Finely ChoppedSalt to taste1/2 tsp Black Pepper Crushed1 tbsp Soy Sauce1 tsp Lime Juice or VinegarCheese Filling: For 4 to 5 Momos1/4 Cup Above Filling1/4 Cup Grated Cheese1 tbsp Capsicum Finely Chopped1 tsp Red Chilli FlakesDeep Frying:Required Oil for Deep FryingInstructionsLet’s start making the dough:Add in the flour to a bowl. To this add a pinch of salt and a little oil.Add hot water and knead to a soft and pliable dough.Cover and rest for about half an hour.Let’s make the Filling:To a pan add a little oil. To this add finely chopped garlic, ginger and green chillies. Sauté for few seconds and then add in the whites of the spring onion and stir for few seconds.To this add all the finely chopped veggies one after the other.Stir for about 1 to 2 minutes. You don’t want to lose the crunch of the veggies.Now, add some salt, soy sauce and crushed black pepper. Adjust spices to suit your taste.Add a squeeze of lime and give it all a nice mix.Add a little corn flour and a splash of water.Mix well and adjust salt if required.Filling & Shaping Momos:After half an hour, divide the dough into small balls.Dust some flour and roll out into small discs.Take a disc, place the filling in the centre and fold and shape as per your wish.Once you are done filling all the momos, we have to steam them.Steaming Veg Momos:Take a wide pan, add some water.Brush some oil to the plate where you are going to place momos.Place the momos on the plate, close the pan with a lid and steam for 10 minutes.Your steamed momos are ready to be served.Fried Cheese Momos:To the same filling and added equal quantities of grated cheese, some finely chopped red capsicum and some red chilli flakes. Add a pinch of salt if needed and give it all a nice mix.Use this as the stuffing and fill in the same way as above and shape it to your liking.Deep Frying Cheese Momos:Heal oil in a deep pan over medium high heat.Once oil is hot enough, reduce the heat and add the momos.Deep fry until golden brown over medium low heat to get that crunch.Serve steamed Veg momos and fried cheese momos with any dip of your choice.RECIPE VIDEONotesMakes approximately 16 medium sized momos for 1 Cup flour.You can store wrappers and filled momos in the freezer for later use.You can use vegetables of your choice to make the filling.You can use a pressure cooker to steam the momos. Do not use the weight while steaming momos. You can also use a bamboo steamer.You can line the plate with cabbage leaves place the shaped dumplings in it and steam. This prevents sticking of the momos to the vessel. You can also apply oil and place them. Make sure they don’t come in contact with water.You can also deep fry steamed momos.Momos are enjoyed best while they are hot. The outer layer gets hard & rubbery as they cool down.Check out the above video for my top 3 tips to make momos, 4 easy ways to fold momos and an easy peasy dip that you can make in 2 minutes.DO CHECK OUT YOUR FAVOURITE QUICK BITES  FROM BLOG!!And many more to come!!…..Stay Tuned!!Hungry for more? Never miss a recipe!!…Subscribe to MasalaKorb and have posts delivered straight to your inbox! And connect with me on Facebook, Google, Twitter, Instagram and Pinterest  for all of the latest updates.Do subscribe to my YouTube Channel  for latest video alerts!! Did you make a recipe? Make sure to tag your photo with this hashtag:  #masalakorbHome » Indo Chinese Recipes » Easy Veg Momos Recipe 2 ways | Steamed Momos (Vegetable Dim Sum Recipe) | Fried Cheese Momos RecipeEASY VEG MOMOS RECIPE 2 WAYS | STEAMED MOMOS (VEGETABLE DIM SUM RECIPE) | FRIED CHEESE MOMOS RECIPEEasy Veg Momos Recipe 2 ways | Steamed Momos | Fried Cheese Momos Recipe with detailed steps and video recipe. Steamed Veg Momos is a simple & healthy snack. It is plain flour based steamed dumpling with different fillings both vegetarian and meat based. Today, I have for you 2 ways to make Veg Momos – The healthy Steamed version and the Fried Cheese Momos Recipe for the cheese Steamed Veg Momos is a Nepal delicacy. Momos is veg dumplings which called Veg Dim Sum in Nepal. You will find a variety of momos with different fillings, various folding techniques, steamed and deep fried versions, at Indo Chinese food stalls manned by street hawkers especially in North Eastern states. Momos have become popular street food lately and is enjoyed by everyone.Are you also obsessed with momos or dumplings like me?…Then you are at the right place. This post is all about momos!!The wrappers look like they are tricky to make but all you need is just 2 ingredients. They are so easy to make. I have shown both stuffing and momos wrappers from scratch. The stuffing is completely your choice and you can mix and match with your choice. I have a detailed video on every single detail from dough mixing to filling and shaping. I also shown 4 easy ways to fold momos along with an easy dip that you can whip in no time. You can click HERE if you want to check out!!Without further ado let’s jump into the recipe !!STEPS TO MAKE VEG MOMOS RECIPE:Today I’m going to show 2 versions of Veg Momos – Steamed Momos and Fried MomosLET’S START MAKING THE DOUGH:Add in the flour to a bowl. To this add a pinch of salt and a little oil.Add hot water and knead to a soft and pliable dough. The water should be hot but not boiling hot.Start mixing it through until it comes together. Use the heel of your palm and knead for about 5 minutes.When you push, the dough should bounce back.Cover and rest for about half an hour.LET’S MAKE THE FILLING FOR VEG MOMOS RECIPE: STEAMED VERSIONTo a pan add a little oil. To this add finely chopped garlic, ginger and green chillies. Sauté for few seconds and then add in the whites of the spring onion and stir for few seconds.To this add all the finely chopped veggies one after the other. The choice of vegetables is purely personal choice. I’m using cabbage, carrots, capsicum & spring onion.Stir for about 1 to 2 minutes. You don’t want to lose the crunch of the veggies.Now, add some salt, soy sauce and crushed black pepper. Adjust spices to suit your taste.Add a squeeze of lime and give it all a nice mix.We want to make sure the filling is nice and juicy, at the same time it binds well. For this, I like to add a little corn flour and a splash of water. You can also add vegetable stock but I think we have enough flavours here so water is fine. This helps to keep the filling together without disintegrating while stuffing.Now mix well and adjust salt if required. Now our filling is ready. We need fill in and shape the momos.FILLING & SHAPING MOMOS:The dough has rested for half an hour. Divide the dough into small balls.Dust some flour and roll out into small discs. The trick here is to roll them evenly at the beginning and then roll out the outer edges so that they are thinner than the inner part. This way when you make the momos, the outer edge is where you fold and pleat. They won’t be doughy especially where there is no filling and you have a uniform texture.Roll a few discs and start filling and shaping.Take a disc, place the filling in the centre and fold and shape as per your wish. I have a video where I show 4 easy ways to fold momos, you can go and watch if you want it in detail. Click HERE to watch.Once you are done filling all the momos, we have to steam them. Below are some of the shapes I prepared.STEAMING MOMOS:I’m using idli steamer, but you can use any wide pan.Take a wide pan, add some water.Brush some oil to the plate where you are going to place momos.Place the momos on the plate, close the pan with a lid and steam for 10 minutes.Your steamed momos are ready to be served.LET’S MAKE THE FILLING FOR VEG CHEESE MOMOS RECIPE: FRIED VERSIONFRIED CHEESE MOMOS:For this, I saved up some filling and added equal quantities of grated cheese, some finely chopped red capsicum and some red chilli flakes. Add a pinch of salt if need and give it all a nice mix.Use this as the stuffing and fill in the same way as above and shape it to your liking.Some people like to steam and deep fry, but I like to deep fry directly especially because they are cheese momos.DEEP FRYING CHEESE MOMOS:Heal oil in a deep pan over medium high heat.Once oil is hot enough, reduce the heat and add the momos.Deep fry until golden brown over medium low heat to get that crunch. If you fry on high heat, the momos will get brown from outside but not cook from inside.Serve with any dip of your choice.I have prepared an easy peasy dip that you can whip in 2 min. If you want, go get the recipe Easy Veg Momos Recipe 2 ways | Steamed Momos & Fried Cheese MomosEasy Veg Momos Recipe 2 ways with detailed photo and video recipe. Steamed Veg Momos is a simple & healthy snack recipe inherited from the traditional nepali cuisine. It is plain flour based dumpling steamed with a stuffing. It can also be deep fried.Prep Time30 minsCook Time30 minsTotal Time1 hrCourse:Appetizer / Snack, Street FoodKeyword:Veg Momos, Veg Dumplings, Veg Dim Sum, Steamed Momos, Fried Momos, Cheese Momoos, Servings: 4 Author: Padma VeerankiIngredientsFor the Dough:1 Cup All Purpose Flour Maida1/2 tsp Salt1 tsp OilFor the Filling:Veg Filling:1 tbsp Oil1 tsp Finely Chopped Garlic1 tsp Finely Chopped Ginger1 tsp Finely Chopped Green ChilliesSome Spring Onions1 Cup Cabbage Finely Chopped1 Cup Carrot Grated1/4 Cup Capsicum Finely ChoppedSalt to taste1/2 tsp Black Pepper Crushed1 tbsp Soy Sauce1 tsp Lime Juice or VinegarCheese Filling: For 4 to 5 Momos1/4 Cup Above Filling1/4 Cup Grated Cheese1 tbsp Capsicum Finely Chopped1 tsp Red Chilli FlakesDeep Frying:Required Oil for Deep FryingInstructionsLet’s start making the dough:Add in the flour to a bowl. To this add a pinch of salt and a little oil.Add hot water and knead to a soft and pliable dough.Cover and rest for about half an hour.Let’s make the Filling:To a pan add a little oil. To this add finely chopped garlic, ginger and green chillies. Sauté for few seconds and then add in the whites of the spring onion and stir for few seconds.To this add all the finely chopped veggies one after the other.Stir for about 1 to 2 minutes. You don’t want to lose the crunch of the veggies.Now, add some salt, soy sauce and crushed black pepper. Adjust spices to suit your taste.Add a squeeze of lime and give it all a nice mix.Add a little corn flour and a splash of water.Mix well and adjust salt if required.Filling & Shaping Momos:After half an hour, divide the dough into small balls.Dust some flour and roll out into small discs.Take a disc, place the filling in the centre and fold and shape as per your wish.Once you are done filling all the momos, we have to steam them.Steaming Veg Momos:Take a wide pan, add some water.Brush some oil to the plate where you are going to place momos.Place the momos on the plate, close the pan with a lid and steam for 10 minutes.Your steamed momos are ready to be served.Fried Cheese Momos:To the same filling and added equal quantities of grated cheese, some finely chopped red capsicum and some red chilli flakes. Add a pinch of salt if needed and give it all a nice mix.Use this as the stuffing and fill in the same way as above and shape it to your liking.Deep Frying Cheese Momos:Heal oil in a deep pan over medium high heat.Once oil is hot enough, reduce the heat and add the momos.Deep fry until golden brown over medium low heat to get that crunch.Serve steamed Veg momos and fried cheese momos with any dip of your choice.RECIPE VIDEONotesMakes approximately 16 medium sized momos for 1 Cup flour.You can store wrappers and filled momos in the freezer for later use.You can use vegetables of your choice to make the filling.You can use a pressure cooker to steam the momos. Do not use the weight while steaming momos. You can also use a bamboo steamer.You can line the plate with cabbage leaves place the shaped dumplings in it and steam. This prevents sticking of the momos to the vessel. You can also apply oil and place them. Make sure they don’t come in contact with water.You can also deep fry steamed momos.Momos are enjoyed best while they are hot. The outer layer gets hard & rubbery as they cool down.Check out the above video for my top 3 tips to make momos, 4 easy ways to fold momos and an easy peasy dip that you can make in 2 minutes.DO CHECK OUT YOUR FAVOURITE QUICK BITES  FROM BLOG!!And many more to come!!…..Stay Tuned!!Hungry for more? Never miss a recipe!!…Subscribe to MasalaKorb and have posts delivered straight to your inbox! And connected with me @chefanilsingh Instagram

Mushroom Duplex#mushroomsThese crispy super tasty restaurant style mushroom duplex snacks are so easy and quick recipe can be made at home.So must try onceIngredients4 servings10 pieces big size mushrooms3 cups WaterFor stuffing1 tbsp Oil1 onion3-4 chopped garlic1 inch chopped ginger1/2 medium chopped capsicumstalks Mushroomas per taste Salt1/2 tsp Chat masala1/4 tsp garam masala1/2 tsp black pepper powder1/2 tsp red chilli flakes1 tbsp coriander leaves1/2 tsp cumin powder50 gm cheese1/4 cup paneerFor batter3 tsp maida and cornflour eachas per taste Saltas required Water to make a batter1 cup Bread crumbsas required Oil to fryStepsWash the mushrooms and remove the stalk and scoop out inner part carefully.And boil it for 1 minute.Then strain the mushrooms.Then chop the onion,garlic ginger in a chopper and keep it aside.Now in a chopper again,add mushroom stalk,capsicum and chop it properly.Now take a pan add oil,then add chopped onion ginger garlic and roast it for a minute.Then add chopped stalk capsicum and cook it for a minute.And then add all spices and mix it properly.Now add crumbled paneer and mix it again.Now cool it down for 10 minutes.Then add cheese and mix it again.Now fill this stuffing in a mushrooms and with the help of tooth pick join two mushrooms.Now make thick batter and dip these in a batter and coat with bread crumbsAnd fry in a heat oil till golden and crispy from all sides at medium flame.Our delicious crispy mushroom duplex are ready to serve.Enjoy

Spicy Oven Baked ChickenWhenever I write about my recipes I try to provide a little insight into how the recipe came about and it’s origins. Not gonna lie, more often than not my recipes come about through pure experimentation and sometimes from being too lazy to want to cook a proper curry, lol, as was the case for my Spicy Oven Baked Chicken.I took out some chicken pieces from my freezer on the day this recipe came about, I had planned to cook them for dinner but didn’t want to peel onions and ginger and garlic etc. I just wanted a fuss free marinade that I could use and then throw the chicken into the oven – something simple that didn’t compromise on taste. Sooo, I threw in a load of dry spices and chucked in a few wet ingredients to make my marinade, added in my chicken, et viola, we are now here!I should point out that this recipe isn’t as spicy as the name may suggest, for most people who are used to eating chilli this recipe will be of a moderate heat but you can make it spicier if that’s what you like, just add more chilli flakes. If you’re not used to spice you may want to reduce the chilli flakes and add sparingly the first time you follow this recipe. I had never noticed before but you can buy both mild and hot chilli flakes ( I thought they were all the same), so if you do go shopping keep an eye out for the different types.The recipe isn’t difficult to recreate and makes a perfect mid week dinner; serve with steamed vegetables, cous cous or rice for a quick and scrumptious meal that everyone will enjoy. I know that life gets hectic and meal planning isn’t always a top priority which is why I love this recipe, it’s easily become a favourite because all the ingredients are store cupboard staples. So when life gets crazy for you too, just do easy peasy, lemon squeezy, Spicy Baked Oven Chicken, lol!Serves 6 – 8You will need: for Spicy Oven Baked Chicken12 pieces of chicken (skin on or off)2 tsp garlic powder2 tsp cumin powder1.5 tsp coriander powder1.5 tsp hot chilli flakes (use more if you want it spicier)1.5 tsp salt0.5 tsp chilli powder4 tbsp oil4 tbsp yoghurt1 tbsp mustard sauce1 tsp mint saucefresh coriander for garnishingMethod:Start by washing your chicken and removing any hair from the skin if you are using chicken with skin on. Allow to drain well and then score the chicken as shown in the top left photo, this will help the spices penetrate the flesh of the chicken. Leave to one side while you prepare the marinade.In a large bowl add 2 tsp garlic powder, 2 tsp cumin powder, 1.5 tsp coriander powder, 1.5 tsp chilli flakes, 0.5 tsp chilli powder and 1.5 tsp salt.Next add the wet ingredients; 4 tbsp oil, 4 tbsp yoghurt, 1 tbsp mustard and 1 tsp mint sauce and mix it all up!You should end up with a paste like marinade.Add in the scored chicken pieces, use your hands and thoroughly cover all the chicken in the marinade.I would recommend letting this sit for 30 minutes if you have time to spare, if not just heat your oven to between gas mark 6 – 7 (200 – 220°C, 400 – 425°F) and bake uncovered in the oven for 40 – 45 minutes, turning over half way through to ensure even cooking.The chicken is cooked when the outside is browned nicely, the inside is no longer pink and the juices run clear.Add some freshly chopped coriander (or fresh parsley) over the chicken during the last couple of minutes of cooking and then remove from the oven and cover with foil to keep warm or place in a lidded dish.Serve the chicken with your favourite sides – steamed veg, salad, rice or even cous cous.5.0 from 32 reviewsSpicy Oven Baked Chicken Prep time15 minsCook time45 minsTotal time1 hour Author: Afelia’s KitchenServes: 6 – 8Ingredients12 pieces of chicken (skin on or off)2 tsp garlic powder2 tsp cumin powder1.5 tsp coriander powder1.5 tsp hot chilli flakes (use more if you want it spicier)1.5 tsp salt0.5 tsp chilli powder4 tbsp oil4 tbsp yoghurt1 tbsp mustard sauce1 tsp mint saucefresh coriander for garnishingMethodStart by washing your chicken and removing any hair from the skin if you are using chicken with skin on. Allow to drain well and then score the chicken as shown in the top left photo, this will help the spices penetrate the flesh of the chicken. Leave to one side while you prepare the marinade.In a large bowl add 2 tsp garlic powder, 2 tsp cumin powder, 1.5 tsp coriander powder, 1.5 tsp chilli flakes, 0.5 tsp chilli powder and 1.5 tsp salt.Next add the wet ingredients; 4 tbsp oil, 4 tbsp yoghurt, 1 tbsp mustard and 1 tsp mint sauce and mix it all up!You should end up with a paste like marinade.Add in the scored chicken pieces, use your hands and thoroughly cover all the chicken in the marinade.I would recommend letting this sit for 30 minutes if you have time to spare, if not just heat your oven to between gas mark 6 – 7 (200 – 220°C, 400 – 425°F) and bake uncovered in the oven for 40 – 45 minutes, turning over half way through to ensure even cooking.

These are so delicious…Zinger Chicken Fingers just like KFC!! Guaranteed to excite the whole family, especially the kids! Also try the recipe to make nuggets or whole chicken pieces, just increase the cooking time though.Zinger Chicken Fingers

Try it home Zinger Chicken Fingers Ingredients: For Dry Mix:3 cups all-purpose flour2 Tbsp garlic salt* (or garlic powder + pinch of salt)2 tsp ground white or black pepper1 ½  Tbsp smoked or normal paprika For Wet Mix:1 1/3 cups all-purpose flour1 teaspoon salt4 teaspoons dried sage (or substitute any dried herbs of your choice)2 egg yolks, beaten1 ½ cups buttermilk orContinue reading “These are so delicious…Zinger Chicken Fingers just like KFC!! Guaranteed to excite the whole family, especially the kids! Also try the recipe to make nuggets or whole chicken pieces, just increase the cooking time though.Zinger Chicken Fingers”

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