Baked Chicken Drumsticks

Previously I had posted a recipe for spicy baked chicken drumsticks, in which I had used yogurt to marinate the chicken. This time I wanted to avoid using yogurt. So, in this recipe I used lemon juice, mustard oil and curry powder. The outcome was super delicious.

Ingredients:
Chicken Drumsticks - 6

Mustard Oil - 3 tbsp

Lime Juice - 11/2 tbsp

Chilli Powder - 1/2 tsp 

Curry powder - 3/4 tsp
Pepper Powder - 1/4 tsp
Salt - as per taste

Method of Preparation:
1. Wash the drumsticks, peel off the excess skin if you wish and make deep slits on them.
2. Add the drumsticks to a mixing bowl along with the rest of ingredients and mix well using your hand otherwise add the drumsticks and all ingredients to a ziploc bag and shake well till they get coated evenly with the marinade.
3. Marinate them in the refrigerator for a minimum of 6 hours, best if marinated overnight.
4. Preheat the oven to 400 F, line a baking tray with foil and spray oil on it. Place the drumsticks on the tray and pour the leftover marinade on them.
5. Reduce the oven temperature to 375F and bake the drumsticks for 40 minutes.
6. Turnover the drumsticks and bake for another 30 minutes or till the drumsticks get cooked.
7. Increase the temperature to 425F and bake them until they turn crisp, about 15 to 20 minutes.
8. Enjoy the baked chicken drumsticks warm.


Sending this to 'Hearth n Soul' 

Roasted Garlic Guacamole

Making guacamole is probably the easiest and quickest. All you need is ripe avocados and within minutes you can dish up a yummy guacamole. Today I tried adding roasted garlic to the guacamole and the outcome was so yummy that my better half finished the whole bowl of guacamole with chips.

Ingredients:

Ripe Avocados - 2

Garlic - 2 cloves, unpeeled

Tomato - 1 small, finely chopped

Onion - 1/2 small sized, finely chopped

Cilantro - 2 tbsp, finely chopped

Paprika/Chilli Powder - 1/4 tsp

Lime Juice - 1 tsp

Salt - As per taste

Method of Preparation:

1. Heat a small pan, add the garlic cloves with the peel on. Roast them until the garlic turns soft and black spots are developed on the them. Roast them for around 10 to 15 minutes, turning around in between.

2. Let the garlic cool down, remove the peel. Add the roasted garlic to a mortar and grind to a smooth paste.

3. Cut around the avocados, then twist the avocado halves and pull them apart. Remove the seed and scoop out the avocado flesh into a bowl. 

4. Add the roasted garlic paste, chopped cilantro, lime juice, paprika and mix well, coarsely mashing the avocado flesh. Add salt and chopped tomatoes, mix.

5. Wash the chopped onions in water, drain the water and add them to the avocado mixture.

6. Mix well, adjust the salt and enjoy the roasted garlic guacamole with chips.

Home Made Tomato Salsa (Ver1.0)

Wondering what a weird title Ver1.0 is ? Well... It is just to let you know that this is just the first version of the most loved Mexican appetizer - 'The Salsa' of the widely known combo - 'Chips & Salsa'. I have tasted various types of salsas even in the remotest places of our neighborhood, few salsas are chunky, few contain cheese, few are made fresh at the table... and the list goes on. Few other versions will roll out soon in the near future. Salsa does not require much introduction... so here goes the recipe.

Ingredients:
Ripe Tomatoes - 2 medium sized, washed and cut into quarters
Onion - 1/4 of a medium sized onion
Green Chillies - 2-3
Garlic - 2 small cloves
Cilantro/Coriander Leaves - few sprigs
Coriander Powder - 1/4 tsp
Cumin Powder - 1/4 tsp
Salt - As per taste
Chopped Cilantro/Coriander Leaves - 1 tbsp (for garnish)

Method of Preparation:
1. Heat a vessel and add quartered tomatoes, onion, green chillies, garlic cloves, cilantro/coriander leaf sprigs along with 1/2 cup of water and cook covered for 15 minutes.
2. Let the boiled mixture cool down.
3. Add the boiled mixture to a grinder/blender along with salt, cumin powder and coriander powder. For a chunky salsa, just pulse twice or thrice and for a smooth salsa blend for 30 seconds.
4. Garnish with chopped cilantro/coriander leaves
5. Serve warm or chilled.

Home Made Salsa Verde/Green Salsa

Chips and Salsa is one of the things that my better half loves. Whenever we are in a Mexican restaurant, once he starts munching the chips with different salsas, there is no stopping until we leave the restaurant. Such is the craze for chips and salsa and he likes tasting all the salsas the restaurant has to offer. At times we even end up paying for the extra salsa my better half keeps on asking for. Using the tomatillo also known as tomato verde, a tangy salsa can be easily prepared at home.

Ingredients:
Green Tomatillo - 3 medium sized, washed and cut into halves
Green Chillies - 4-5, (adjust according to the spice levels)
Garlic - 3 small cloves
Coriander Leaves - 4-5 sprigs
Cumin Seeds - 1/2 tsp
Onion - 1/4 of a small onion
Salt - As per taste

Chopped Coriander Leaves -  1 tbsp(for garnish)

Method of Preparation:
1. Add all the ingredients except the salt and chopped coriander leaves to a small vessel with a lid.
2. Add a cup of water to it and let the ingredients cook for 30 -40 minutes with the lid on the vessel.
3. Let the boiled mixture cool down before you grind into a smooth paste.
4. Add the salt and garnish with chopped coriander leaves.
5. Enjoy the salsa verde or home made green salsa with corn chips of your choice.