Baked Chicken Wings in Hoisin Sauce

Ingredients:

15 chicken wings

1 tablespoon honey or syrup

4 tablespoons hoisin sauce

3 tablespoons warm water

3/4 teaspoon salt

1/2 teaspoon black pepper

2 garlic cloves, finely minced

1 scallion (green onion, spring onion), finely minced

1 slice fresh ginger, minced

Method:

Marinate chicken wings for 15 minutes in a mixture of honey,

hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees.

Place chicken wings on a baking sheet and bake for 30 minutes,

brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes.

Turn wings every two minutes to avoid burning.

To serve:

Transfer chicken wings to a serving platter and serve hot or at room temperature.

Courtesy: Chef Rhonda Parkinson and Diana My-Tran,

Mushroom Cutlets

Ingredients:

400 gm mushrooms - wiped clean and chopped

1 cup sliced onions

2 tbsp oil

1 tsp cumin seeds

2 tsp ginger - chopped fine

1 cup potatoes - boiled and mashed

2 tsp coriander powder

2 tsp amchoor (dried mango powder)

1 1/2 tsp salt

2 tsp green chillies - chopped fine

2 eggs - slightly beaten

1/2 cup refined flour

dried bread crumbs to coat the cutlets

oil

Method:

Heat 2 tbsp of oil and add cumin and ginger.

Stir-fry till well mixed and add mushrooms and stir over high heat to dry off the excess moisture.

Add the coriander, amchoor, salt and chillies,

turn around a few times and shut off the heat.

When cool mix in the potato.

Form into round or oval cutlets.

Dust the cutlets with refined flour, then dip into the beaten egg.

Now coat with the crumbs.

Repeat by dipping the crumbed cutlets into egg and crumbs once more.

Deep-fry the cutlets to a golden color and serve.

Courtesy: Chef Niru Gupta, 

Spicy Cucumber Salad

Ingredients:

2 medium cucumbers

1 1/2 tsp salt

1 1/2 tablespoons red wine vinegar

1 tablespoon soy sauce

1 teaspoon brown sugar

1 fresh red chili pepper

1 tablespoon Asian sesame oil

Method:

Peel the cucumbers if desired. 

Cut in half lengthwise,and scoop out the seeds in the middle.

Cut diagonally into thin slices, no more than 1/2 inch.

Lay the cucumber slices in a colander and sprinkle with salt.

Leave for at least 1 hour and pat dry with paper towels, 

squeezing out any excess water.

While desalting the cucumbers, in a small bowl, 

whisk together the red wine vinegar,soy sauce and brown sugar. 

Cut the chili pepper in half, remove the seeds and chop into pieces.

Heat the sesame oil on medium heat. 

Add the chopped chili pepper and heat for about 30 seconds.

Re-stir the sauce and pour it into the wok. Heat briefly, stirring, to blend the flavors.

Add the cucumbers and cook briefly (no more than 1 minute), stirring to heat thorough.

Serve immediately hot, or cover and chill before serving.

Courtesy: Chef Rhonda Parkinson,

Squids with Prawn Stuffing

Ingredients:

7-8 squids - cleaned and washed

For the stuffing

1/4 cup onions - chopped

1/4 cup tomatoes - chopped

2 tbsp green masala

8-9 fresh prawns

salt

oil

For the green masala

2 tbsp coriander leaves

1 tsp coriander powder

1/2 tsp cumin seeds

1/2 tsp turmeric powder

3-4 green chillies

1 inch ginger

1 inch cinnamon

2-3 whole cardamom

Method:

To prepare the stuffing, heat oil in pan and saute onions.

Once they turn brown in colour, add tomatoes and cook for 2-3 mins.

Now add the green masala and prawns and cook for five minutes.

Take the squids and fill them with prawn stuffing.

Close them from top with the help of a tooth pick.

Heat oil in a pan and cook the squids for 10 minutes or till done.

Courtesy: Chef Premilla Cardozo Mehta, 

Salli Boti

Ingredients:

4-5 tbsp of oil

1 bowl of chopped onions

2 tsps ginger garlic paste

300 gm of boneless mutton

1 tsp red chilli powder

1/2 tsp of turmeric powder

1 1/2 tsp roasted coriander

1 1/2 cumin powder

1 bowl of chopped tomatoes

1/2 tsp sugar

2 tsp vinegar

1 tsp garam masala

3 tsp chopped coriander

1 bowl of Salli/fine potato straws

salt to taste

Method:

Heat the oil in a pan and add onions to it.

Fry till they turn golden brown in colour.

Add ginger-garlic paste, mutton, red chilli powder and turmeric powder.

Mix well.

Now mix in the the roasted coriander powder and cumin powder

followed by the tomatoes and stir again.

Sprinkle some sugar and vinegar.

Add the garam masala and salt and mox well.

Reduce the flame and cover till cooked for about 30 to 40 minutes.

Add chopped coriander and give it a final stir.

Garnish it with more coriander leaves and top it up with lots of Salli.

Serve.

Courtesy: Chef Parvez,