Popcorn Tandoori Chicken

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Popcorn Tandoori Chicken

Ingredients

  • 3 Chicken breasts (2 lbs)
  • Marinade
  • 1.5 cups of Yogurt
  • 1 tsp red Kashmiri Chilli powder
  • 1/2 tsp dried Fenugreek also known as Kasuri methi
  • 1/2 tsp Turmeric
  • 1/2 tsp ground pepper
  • 1/2 tsp Coriander powder
  • 1/2 tsp Cumin
  • 1/2 tsp Garam masala
  • 1/2 tsp Chaat masala
  • 1 tsp Black salt
  • 2 tsps of Ginger and Garlic paste
  • And 1 tbsp Mustard Oil
  • Batter
  • 1/2 cup regular all purpose flour
  • 1/2 cup Cornstarch
  • 1/2 tsp baking powder
  • Pinch of salt

Instructions

  1. Cut the Chicken into small pieces
  2. Prepare the marinade and reserve about 4 tbsps
  3. Marinate the Chicken in the rest of the marinade
  4. Prepare the breading by mixing the reserved tandoori marinade in the dry ingredients one tbsp at a time till it resembles dry breadcrumbs
  5. Dip the marinated Chicken in this and deep fry in hot oil till crispy
https://kravingsfoodadventures.com/popcorn-tandoori-chicken/

Chilli Chicken Wontons

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Ok seriously … I think this has gotta be one of the better or more genius ideas that I’ve had! Chilli Chicken in a Wonton???? Why did I take this long to figure this out. I’ve made many a Chilli Chicken in my time from my Mom’s easy recipe to the more complex but incredible Kolkata Chilli Chicken so the evolution to an adorable Wonton was bound to happen.

To create this and make it practical, all of the ingredients are diced very small so they can be easily stuffed into a small wonton wrapper.

I love making a batch of Wontons and just freezing them for a rainy day. These ones kept my family and friends happy for a while. I also made a batch to take to my friends home for a potluck.

Check out my Mom’s Chilli Chicken recipe – https://www.youtube.com/watch?v=y-Sy-_4gRPg

Check out my version of Bong Eat’s Kolkata Chilli Chicken – https://www.youtube.com/watch?v=3qUjJ7YSBYA

Chilli Chicken Wontons

Ingredients

  • 2 lbs of boneless Chicken thigh
  • 2 tsps dark Soya sauce
  • 2 tsps light Soya sauce
  • ?2 tsps Shaoxing wine
  • 2 - 4 tbsps Cornstarch
  • 4 cloves Garlic finely minced - 2 tbsps
  • Thumb size of Ginger finely minced - 2 tbsps
  • 1 large chilli finely minced - 1 tbsp
  • 1/2 red onion finely minced - 1/2 cup
  • 3 spring onion bulbs finely minced - 1/4 cup.
  • Green Bell pepper finely minced - 1/2 cup
  • Fresh coriander or cilantro finely minced - 1/2 cup
  • Oil
  • 2 tbsps light Soya sauce?1 tsp Vinegar
  • Fresh cracked Pepper
  • Glue paste Flour + Water
  • 1 lb - 454 gms fresh Wonton wrappers
  •  

Instructions

  1. Marinate the Chicken with the dark, light soya and the shoaling wine
  2. Add Cornstarch and mix well and leave for an hour
  3. Finely dice all the other ingredients and keep it ready
  4. Add some oil to a pam and fry the Chicken on both sides till it’s caramelized and almost cooked
  5. Allow Chicken to cool and then finely dice
  6. In a wok heat some oil and saute the red onion, followed by the ginger, garlic and green chilli
  7. Add the diced Chicken and stir to combine
  8. Add the soya and vinegar
  9. Add the spring onions, green pepper, fresh pepper and finally once cool add the coriander
  10. Make the glue paste by combining flour with water
  11. Lay out the wonton squares and add the paste to two sides
  12. Add some filling in the center
  13. Seal the wonton, you should have a triangle
  14. Take one edge of the triangle and wrap it around
  15. Add a dab of flour paste to the other side and seal
  16. Lay these on some parchment paper to prevent sticking
  17. Deep fry in hot oil
https://kravingsfoodadventures.com/chilli-chicken-wontons/

Beef Sandwiches – Potted Beef Spread

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My friend Viola Gardonis is famous for her Beef Sandwiches. Wherever she goes, there is a tray of neatly cut triangles with a delicious creamy filling. She told me they were super simple to make and sent me the recipe, you know the kind with no weights or measures! I never really felt the need to make them as Vee as we call her is always the sandwich queen and I don’t want to step on her toes, however when she said she couldn’t make our picnic, I decided to give her recipe a go.

I developed the recipe just going by memory of it’s incredible taste. This filling is mildly spiced and is made creamy with Mayonnaise and Mustard that I added for a little kick. I also worked with a half ground and half shredded meat texture so you get something to chew in the sandwich.

Beef Sandwiches – Potted Beef Spread

Ingredients

  • 2 lbs Beef or Lamb/Mutton cubes
  • Juice of 1/2 Lime
  • 1 tbsp fresh black Pepper
  • 1 tsp Coriander powder
  • 1 tsp red Chilli powder
  • 2 tsps Ginger & Garlic paste
  • Salt
  • Whole spices - 2 Star Anise, 2 Bay leaves, 2 black Cardamons, 2 inch stick Cinnamon, 6 green Cardamons, 10 Cloves
  • 2 green Chillies - 1/4 cup
  • 2 tbsps Mustard
  • 4 - 6 tbsps Mayonnaise
  • 1/2 cup Water
  • Butter
  • Bread

Instructions

  1. Marinate the meat cubes with the lime juice, powdered spices, salt & pepper
  2. Add oil to a pressure cooker and add the whole spices
  3. Remove the whole spices and keep aside in a small cheese cloth and tie it
  4. Add the meat into the flavored oil and cook for a few minutes till you see a lot of juice come out of the meat
  5. Add the spice bag in, cover the pressure cooker and cook for one whistle
  6. Cool and open the lid, add 1/2 cup of water and close again
  7. Cook for 2 - 3 whistles till the meat is tender
  8. Cook open to dry up all the gravy
  9. Remove and shred the meat
  10. Process half the meat and combine with the half shredded for texture
  11. Add the mustard and mayo and mix
  12. Spread onto buttered bread for great tasting sandwiches
https://kravingsfoodadventures.com/beef-sandwiches-potted-beef-spread/

Moroccan Sliders – Lamb or Beef

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Even though I’ve never been to Morocco, I’m drawn to it by the wonderful food and traditions. A friend just returned from Morocco and brought back the most beautiful ceramic platters from her trip. This made me want to buy a ticket right away, instead I settled for these Moroccan sliders. Lamb is very popular in Morocco, but you can also use Beef to prepare these insanely delish patties. The star in these patties is by far the Harissa. This is a paste made with red Chillies both fresh & dry, Garlic & Lemon juice. I like to quickly ground up a batch but you can also find Harissa in Middle Eastern stores and some of the larger grocery chains that carry ethnic goods. It also contains Figs, Bulgur Wheat, Chickpeas & Parsley.

This is by no means an authentic recipe but a combination of flavours that respect and represent the culture and cuisine. What I love about these and any other sliders or burgers is that you can prepare them in advance and then stack them in a freezer to enjoy whenever you need them.

Here are the slider press tubes I used!

Moroccan Sliders – Lamb or Beef

Ingredients

  • 2 lbs ground Lamb or Beef
  • 5 tsps Harissa
  • 3 tsps soaked Bulgar wheat
  • 1 tsp Salt
  • 1 tsp Pepper
  • ¼ cup finely diced Figs
  • ¼ cup crushed cooked Chickpeas
  • ¼ cup finely diced Mint & Parsley

Instructions

  1. Combine all the ingredients together well
  2. Form into patties using your hands or burger press
  3. Freeze
  4. Cook on a bbq for 10 - 12 min per side
  5. Serve on a slider bun or pita with some garlic sauce
https://kravingsfoodadventures.com/moroccan-sliders-lamb-beef/

Mexican Street Corn – Elotes

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I’ve been to Mexico several times, granted most times in the walled comfort of an all inclusive. With every visit, we made a point to visit the sights and eat the local food as well, after all you don’t really know a country until you’ve tasted it’s local cusine. Sadly I never really tried this street style corn till I tried it at a Mexican restaurant El Local Loco here in downtown Toronto. Corn is cooked then roasted, smothered in Mayo and topped with spices and cheese – what’s not to love?

A little recipe research and development and a new fave was born. When served this at the restaurant, they only topped one side with a dollop of stuff and presented the stalk with the husk but it had been cut off which I thought was weird. I prefer to get the topping all over the corn, so every bite has maximum flavour. I also pulled the husk back and tied it so you can use it as a handle to eat your corn.

You’re going to LOVE making this!

Mexican Street Corn – Elotes

Ingredients

  • 6 ears of Corn
  • 1 tbsp Mayo with a squeeze of Lime
  • ½ cup shredded Cheese
  • ¼ tsp each Ancho & Chipotle powder, Salt & Pepper
  • Coriander

Instructions

  1. Boil the corn and then roast it
  2. Brush on the Mayo
  3. Add the Cheese
  4. Add the seasoning
  5. Garnish with Coriander
https://kravingsfoodadventures.com/mexican-street-corn-elotes/

 

Chicken Lollipop – Crispy Chicken Wings in a Lollipop shape

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Chicken Lollipops are Chicken wings turned into a lollipop shape by scraping all the meat from one side to another. It’s marinated in spices and then deep fried in a crispy gluten free batter. This snack, starter or appetizer is very popular in Mumbai, former Bombay, India and all over the world.

Chicken Lollipop – Crispy Chicken Wings in a Lollipop shape

Ingredients

  • 1 lb Chicken wings, drumettes & wingettes
  • Juice of 1/2 Lemon
  • 1 tsp Ginger & Garlic paste
  • 1 tsp red Chilli powder
  • 2 tsps Salt
  • Batter
  • 1 cup Chickpea flour
  • 1/2 cup Rice flour
  • 1 - 2 cups Water
  • 1 tsp Salt
  • 1/2 tsp Turmeric
  • 1 tsp red Chilli powder
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1/2 tsp Ginger & Garlic paste
  • Red food coloring
  • 1/4 cup chopped Coriander

Instructions

  1. Prepare the Lollipops as shown in video
  2. Marinate with the lemon juice, ginger and garlic paste, chilli powder & salt and keep aside
  3. Prepare the batter by first mixing the 2 flours with water a little at a time to remove lumps, add all the other ingredients to make a batter
  4. Dip the lollipops in the batter and deep fry till the exterior is crispy and finish cooking in a hot oven.
https://kravingsfoodadventures.com/chicken-lollipop-crispy-chicken-wings-lollipop-shape/

Kheema Samosas

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Do I even need to explain why Samosas are a phenomenon? Crispy flaky pastry encases a delicious filling in a triangle shape. In other cultures it’s also known as a Sambusa or Samboska, different names for a similar concept. The early history of this delight can be traced to Arabia, Africa and India.

 

But of course no samosas are created equal. In India, most Samosas are made with a potato filling, but the non vegetarian filling is more popular with Christians and Muslims and are made with a crispier, spring roll like pastry. The sturdier Punjabi Samosas are made with a thicker batter and can stand upright. In this recipe we are combining different types of Samosas to make this delicious Kheema Samosa.

Kheema Samosas

Ingredients

  • 2 ¼ cups of All Purpose Flour
  • 1 tsp Salt
  • Pinch of Ajwain (Caraway seeds or Bishop’s weed).
  • 4 tbsps melted Ghee or clarified butter
  • ½ - ¾ cups Water
  • 2 lbs Kheema or minced meat
  • 1 cup diced Onions
  • 2 tbsps minced green Chillies
  • 1 tsp Ginger & Garlic paste
  • 1 cup diced Tomatoes
  • 2 tsps Garam Masala
  • ½ tsp Chilli powder.
  • Salt to taste
  • ¼ cup Peas

Instructions

  1. Sift the flour
  2. Add the salt & Ajwain
  3. Add the melted ghee or clarified butter or oil if you prefer
  4. Work the dough till all of the ghee is coated with flour. Take your time with this, the flour mixture should feel like soft breadcrumbs. The fat in this dough will create the crispiness in the wrapper
  5. Add anywhere between ½ - ¾ cups of water just enough to bring this to a stiff dough
  6. Cover this with some cling film and leave it to rest for a min of 30 mins
  7. Saute the diced Onions
  8. Add the minced green Chillies and Ginger & Garlic paste
  9. Give this a stir just to remove that raw Ginger & Garlic taste and mix it in with the Onions and Chillies
  10. Add the diced Tomatoes and mix this in
  11. Add the Garam Masala & Chilli powder
  12. Mix this in and add a few tbsps. of water so the spices don’t burn
  13. Add the Kheema
  14. Add ¼ cup of water so it build enough steam for the ground meat to cook
  15. Add Salt to taste and the peas
  16. Mix this well and continue breaking up the lumps if there are any
  17. Cook this for 5 – 10 mins till all the liquid had absorbed or cooked off
  18. Taste for salt again and add more salt if required.
  19. Add ¼ cup minced Coriander and mix it in
  20. Allow this mixture to cool completely. You can also make this a day ahead and use a cold filling.
  21. To create the wrapper I’ve created a template. I took an oval object, gave it a bit more height free hand on a piece of card and just cut it. This template will ensure that I get the same size samosas.
  22. Knead this dough divide this in half and then in quarters
  23. Working on the first quarter, oil the surface and then roll the dough out till it’s a few mm thick. Cut out the oval using a template. Save these scraps for later
  24. Cut the oval in half. give it a light roll again as the gluten keeps contracting and shrinking the dough as it rests
  25. Using plain water I’m just going to dampen the edges
  26. Taking the flat edge, seal the two edges together and it forms a cone
  27. Add the filling using a small spoon. My samosas take about 2 tsps and it will depend on the size of the samosa you want to make
  28. Press the filling down using the spoon. Press down right in the middle where the dough wrapper is the longest and then seal the entire samosa well. Press it down and it should be able to stand up like a soldier
  29. These make about 12 – 14 Samosas and you can either fry them right away or freeze them for later
https://kravingsfoodadventures.com/kheema-samosas/

Dahi Vadas – Dahi Wadas

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This is a pretty incredible concept … we take all the trouble to make a crispy vada and then we soak it in water and douse it with Yogurt! While it sounds strange, the results are stunning. Vadas are a crispy lentil dumpling deep fried and eaten with chutney or served dunked into a Sambhar or Vegetable curry. Typically a Medhu vada resembles a donut. It’s make with a hole in the center and this enables the Vada to properly cook right through the center. These Vadas in my recipe are a miniature version that are just scooped and dropped into hot oil. This smaller size is a much more practical size especially in something like Dahi Vada where you don’t have the space to eat a big portion. This size is also great for parties and potlucks!

 

The crispy vadas are soaked in a mildly flavoured beaten yogurt and then topped with spices, coriander, pomegranate seeds, crispy fried lentils and curry leaves. The results are delicious and every bite is a taste of heaven you get a bit of sweet, salty, spicy all at the same time. The bursts of sweetness from the pomegranate is a perfect contrast to the chaat masala and chilli and is made luxurious with the creaminess of the yogurt. Dahi wadas can be eaten as a snack, served as an appetizer and also as a side. Enjoy!

Dahi Vadas – Dahi Wadas

Ingredients

  • adas
  • 1 cup Urad Dhal (Vigna mungo, black gram, urad bean, minapa pappu, mungo bean or black matpe)
  • ¼ cup Wwater
  • ¾ tsp black Salt
  • ¼ tsp fresh cracked Pepper
  • ¼ tsp Mustard Seeds
  • ¼ tsp Chaat Masala
  • ¼ tsp Red Chilli powder
  • Pinch Asafoetida or Hing
  • 1 tbsp. finely diced fresh ginger
  • 1 tbsp minced green chilli
  • 1 tbsp of chopped Coriander
  • Optional ½ tsp of Baking powder
  • Oil for frying

Instructions

  1. The first step is to soak the Urad dhal in water for about 8 hours
  2. Wash the dhal and grind to a paste with the help of a little water, leave this for 6 – 8 hours to ferment in the fridge
  3. Add all the ingredients and mix well
  4. Using an ice cream scoop drop the batter into the hot oil and allow to turn a nice golden brown while the inside cooks till it’s nice and spongy
  5. Drain them on some kitchen towels to absorb the excess oil
https://kravingsfoodadventures.com/dahi-vadas-dahi-wadas/

Red Velvet Dhokla

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A Dhokla to put it simply if you’re never had it before is a savory cake. This is a typical Indian snack and is also eaten as a quick breakfast or with other meals and originated in Gujarat in India. The most common type of Dhokla is the Khaman Dhokla with is made from a gram flour paste. Typically a Dhokla is made with a mixture of rice and lentils and requires some fermentation. This recipe is a much quicker version using Semolina and is leavened with fruit salt. I love using this recipe as it’s so easy to personalize and is pretty fool proof as long as you follow the rules.

 

This month I’m celebrating my 5th birthday on YouTube and  I was looking for a special recipe to commemorate. I’m not terribly fond of sweets so decided to replicate the look of a Red Velvet cake in the form of a Dhokla. I’ve divided the batter, coloured half with pureed Beets and Chilly powder and the other half I left white but enhanced it with Coconut puree.

 

Dhoklas are always steamed and they rise up as they cook. I’ve cooked the two layers one after another and once done it’s drizzled with a tempering or tadka – Cumin, Mustard & Sesame Seeds & Curry leaves, cooked in hot Mustard oil. It’s light and delicious and disappears quickly!

 

Make sure you watch the video to see the process!

Red Velvet Dhokla

Ingredients

  • Bowl 1
  • 1 cup Semolina
  • 1 tsp Salt
  • 1 cup Yogurt
  • Water as needed
  • 1 tsp Chilli powder
  • ½ cup pureed Beets
  • 1 tsp Eno Fruit Salt
  • Bowl 1
  • 1/2 cup Semolina
  • 1/2 tsp Salt
  • 1/2 cup Yogurt
  • Water as needed
  • ½ cup pureed Coconut
  • ½ tsp Eno Fruit Salt
  • Tadka
  • 2 tbsps Oil
  • 2 tbsps Mustard Oil
  • 1 tsp mixed Cumin, Mustard and black Sesame Seeds
  • ¼ cup Curry leaves

Instructions

  1. Work with the two bowls simultaneously – add the semolina, salt, yogurt and mix
  2. Add enough water to stir without resistance
  3. To one bowl add the chilli powder and beet puree and mix well to incorporate
  4. To the other add the coconut puree
  5. Prepare a cake pan by oiling it and cut a circle of parchment paper for the bottom
  6. Prepare a steam bath in a pot bigger than the cake pan and when ready add the Eno fruit salt and mix well before pouring into the cake pan and spreading
  7. Move quickly to get this into the pot so it can steam cook for 10 – 15 mins
  8. Once done, remove
  9. In the second bowl add the Eno fruit salt, pour the batter over the white layer and spread gently
  10. Repeat the cooking process, cooking for 10 – 17 mins
  11. Remove and allow the Dhokla to cool
  12. In the meantime, prepare a tadka by heating the oil and adding the cumin, mustard and sesame seeds, followed by the curry leaves and take off the heat
  13. Cut the Dhokla and pour the tadka over it and serve
https://kravingsfoodadventures.com/red-velvet-dhokla/

 

Saltfish Fritters – Jamaican Stamp and Go

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There’s something about my friend Mary Rocto. Years ago her name surfaced on Twitter at the time of the Recipe to Riches auditions.  Mary is loud and passionate about food and her presence was felt on social media. I found myself saying ‘who on earth is Mary Rocto?’ I didn’t make that season, but Mary did and went all the way to the finals. I started following her and she followed me back. We became social media friends and I went on to the Recipe to Riches finals the following year. We finally met at an audition on the sets of Pressure Cooker and Mary was as fun in person as her larger than life persona on social media. Because we live on opposite ends of the city it’s hard to catch up but we keep in touch.

When I was looking for an authentic Jerk sauce recipe to adopt, Mary went the whole 9 yards and then some to deliver this recipe. She also filmed a video so I could see what it should look like. In her words she said ‘you use as many scotch bonnie peppers as you want baby, it’s your sauce and you da boss’ That stuck with me forever.

If you follow my channel, you know that I publish two videos a week. This is an incredible amount of work considering I work full time and can only film on weekends! This year I started to think about opening up my format to include guests and one of the first people I thought of was Mary.

 

This recipe for Saltfish fritters is incredible and not something I would have ever imagined on my own. It’s also extra special that I am a ‘saltfish virgin’ as in I’d never cooked with it before and was happy to learn how to cook it the right way. These fritters are called Stamp & Go. The story is that these fritters were considered fast food and impatient Jamaicans used to stamp their feet as they waited for their order.

 

Mary has added her own something something to this recipe, watch the video to see what that is.

Saltfish Fritters – Jamaican Stamp and Go

Ingredients

  • 2 cups of cooked Saltfish
  • 1 cup of tomato chopped
  • 3 stalks of scallion finely chopped finely
  • ½ an onion chopped finely
  • 1 finely chopped scotch bonnet pepper (optional)
  • 1 red pepper chopped finely
  • 3 gloves of garlic minced
  • 2 teaspoons of allspice
  • 1 tablespoon of fresh thyme
  • 1 cup of fresh or frozen corn thawed
  • ¾ cup flour + 4 tablespoons cornstarch
  • 2 large egg beaten
  • ¼ cup of fresh cilantro -you can use mint, or parsley minced
  • ½ cup 2% milk (have extra milk on hand) if batter is too thick
  • Vegetable oil

Instructions

  1. For Salt cod: Soak the dried salted cod in cold water for 24 hours, changing the water several times or boil it changing the water 2 0 3 times and drain completely
  2. Add 3 tablespoons of vegetable oil to a medium frypan or skillet over medium-high heat
  3. Once the oil is hot add the onion, scallion, tomatoes, hot pepper and cook for a few minutes then add garlic, fresh thyme, allspice, red pepper, corn and the saltfish and continue to cook for 5 minutes
  4. Remove from heat and set aside to cool
  5. In a bowl mix together the eggs, milk, flour & cornstarch
  6. Fold the cool saltfish mixture again until combined- do not overmix and add more milk if too thick
  7. Place fry pan on heat and fill halfway with oil when oil is hot and ready for fritters then drop 1 tablespoon portions, if you like them thin just flatten with back of spoon
  8. Never over crowd pan when frying
  9. Flip with a flat spatula and cook until puffed, brown and cooked through, 2 to 3 minutes more.
https://kravingsfoodadventures.com/saltfish-fritters-jamaican-stamp-go/