BUFFALO CHICKEN WINGS
Ingredients:
- 1/2 cup all-purpose flour
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 10 chicken wings
- oil for deep frying
- 1/4 cup butter
- 1/4 cup hot sauce
- 1 dash ground black pepper
- 1 dash garlic powder
Preparation:
- In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
- Heat oil in a deep fryer to 375 degrees F. The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
- Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.
GULAB JAMUN
Ingredients:
- 1 cup dry milk powder
- 3 tablespoons all-purpose flour
- 2 tablespoons clarified butter
- 1/2 teaspoon baking powder
- 1/2 cup warm milk
- 1 tablespoon chopped almonds (optional)
- 1 tablespoon chopped pistachio nuts (optional)
- 1 tablespoon golden raisins (optional)
- 1 pinch ground cardamom
- 1 quart vegetable oil for deep frying
- 1 1/4 cups white sugar
- 7 fluid ounces water
- 1 teaspoon rose water
- 1 pinch ground cardamom
Preparation:
- In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted butter, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
- In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
- Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
- Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.
BANANA COCONUT TAPIOCA PUDDINGS
Ingredients:
- 1 cup tapioca pearls
- 400g can coconut milk
- 1 cup water
- 1/2 cup finely chopped palm sugar
- 3 just ripe bananas, peeled, thickly sliced
- 2 tablespoons finely grated dark palm sugar
- 1 tablespoon water
- 1 tablespoon sesame seeds
- 1 mango, peeled, thinly sliced
- 1/2 ripe pineapple, peeled, thinly sliced
Preparation:
- Place the tapioca in a large bowl and cover with cold water. Set aside for 2 hours to soak. Strain through a fine sieve. Cook in a large saucepan of boiling water for 10 minutes or until opaque. Drain well.
- Meanwhile, combine the coconut milk, water and sugar in a large saucepan over low heat. Cook, stirring, for 5 minutes or until sugar dissolves and mixture is heated through. Add the tapioca and gently stir to combine. Remove from heat and set aside to cool slightly. Add the banana and transfer to a bowl and cover with plastic wrap. Place in the fridge to chill.
- Combine the dark palm sugar and water in a small frying pan over high heat. Cook, stirring, for 2 minutes or until sugar dissolves. Add the sesame seeds and cook, stirring, for 2 minutes or until syrup thickens.
- Spoon the tapioca among serving bowls. Serve topped with mango and pineapple slices and drizzle with sesame syrup.
RASGULLAS
Ingredients:
- 6 cups milk
- 3 tablespoons fresh lime juice
- 2 1/2 cups white sugar
- 6 cups water
- 1 teaspoon ground cardamom
Preparation:
- Bring the milk to a boil in a heavy-bottomed pan till it starts foaming; immediately add the lime juice and stir. It will curdle right away. You should see the milk solids separate from the whey. Pour into a colander lined with cheesecloth; rinse the milk solids with cold water to get rid of the lime juice. Allow the water to drain completely.
- Gather the muslin cloth edges like a parcel and express as much water as possible; what you now have is soft cheese. Turn the cheese onto a rolling mat or other smooth surface. Knead the cheese well to make a smooth paste. Roll into a ball and divide into 20 equal portions.
- Bring the water to a boil in a pressure cooker; stir the sugar into the boiling water until dissolved.
- Roll each portion of cheese into a smooth ball between your palms, making sure there are no cracks; gently drop the balls into the hot syrup. Secure the lid onto the pressure cooker and bring to pressure. Reduce heat to medium-low and pressure cook for 6 minutes.
- Release the pressure from the cooker while running under water; remove the lid. The rasgullas should be floating on the syrup and have expanded 2 or 3 times in size. Pour the rasgullas and syrup into a bowl. Gently stir the cardamom into the mixture. Refrigerate to chill completely before serving cold.
SALSA CHICKEN
Ingredients:
- 4 boneless chicken breast halves
- 4 teaspoons taco seasoning mix
- 1 cup salsa
- 1 cup Cheddar cheese
- 2 tablespoons sour cream
Preparation:
- Preheat oven to 375 degrees Fahrenheit (190 degrees Centigrade)
- Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
- Bake at 375 degrees Fahrenheit (190 degrees Centigrade) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
- Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
KHEER
Ingredients:
- 2 cups coconut milk
- 2 cups milk
- 3 tablespoons white sugar
- 1/2 cup Basmati rice
- 1/4 cup raisins
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon rose water (optional)
- 1/4 cup sliced almonds
- 1/4 cup chopped pistachio nuts
Preparation:
- Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.
- Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.
