Deep fried Baby Corn Kababs & a Special Award

Have you ever come across a recipe and instantly hooked by it? I hear many yeses... I have come across many such recipes and my bookmarked folder is in the verge of bursting and yelling at me!!! I took a pledge long time back that I will stop bookmarking recipes until I try all the previously bookmarked ones. Thanks to my laziness, the pledge was broken the same day.

When Ria posted her empire style chicken kababs, the way she described it coupled with her inviting pics, I wanted to try it instantly. I didn't have chicken at hand but that didn't stop me and I went ahead substituting chicken with baby corns. We had it with vegetable pulao and the combo was spot on. Will try her original recipe soon...

Adapted from Ria's
~*What U Need*~
For batter
APF / Maida - 2 tbsps
Cornflour - 1 tbsp
Red chilli powder - 1/2 tsp
Ginger garlic paste - 1/2 tbsp
Egg - 1
Cumin Powder - 1 tsp
Garam masala - 1 tsp
Coriander powder - 1/2 tsp
Lime juice - 1 tbsp
Green chilli - 1(finely chopped)
Red food color - a pinch
Salt - to taste

Baby Corns - 15
Oil for deep frying

How I Made it:
Slice and cut the baby corn into 1/2 inch pieces. In a mixing bowl, whisk all the ingredients under batter section into a smooth mixture. Add the baby corn pieces and mix to coat well. Marinate it in the fridge for 3-4 hours. Heat oil and when hot enough, drop in the marinated pieces and fry for 3-4 mins turning the pieces occasionally. Drain excess oil on paper towel.

Serve hot with ketchup.

Moving on to the special award, a few days back I got an e-mail from Michael Nelsen, Editor of Be@Home blog, part of Become.com. This is what it read:

Hello,
I just found your blog, My Culinary Trial Room, and you have a really great food site! I like that you showcase so many different dishes. You have great photography and your recipes are easy to follow.
I’m an editor for the Be @ Home blog at Pocket Change, part of Become.com’s blogging network, and thought your site was particularly exceptional. I wanted to give you a button for your site for being an “Editor’s Choice.”
If you’re interested in receiving this e-award, please let me know and I’ll create a custom button for your site and send you over the HTML code.
Thank you for your time and keep up the great work!

I was so excited to read the e-mail and was surprised to know that my blog has been read and recognized by such a reputed network. I am so happy to accept this award. Thanks Michael.

Food Blog Award

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...

Tandoori Chicken

Tandoori chicken has always been my favorite and having this with the mint-coriander-yoghurt dip is a family favorite. Though we don't make this often at home, whenever done it is had with simple chapathi or toasted bread to relish the taste of the chicken. I still remember the days when dad used to make this and mom doesn't enter the kitchen. That was her hassle-free sundays. Dad usually marinates the chicken for 3 hours and starts cooking at 12.30 AM sharp so that we can have our lunch ready by 1.30 and this one hour is one tedious hour for me... I just breathe in the yummy aroma and keep checking on the chicken every 15 mins with my dad scolding his lungs away. Once done, it would be the whole family sitting in a circle, chomping on hot tandoori legs with chapathis. Happy ol' days they were...

Recipe Courtesy: Ma dad
*~What U Need*~
Chicken - 1 kg cut into legs and breasts

Marination:
Greek / Thick yoghurt - 3 tbsps
Ginger-garlic paste - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Coriander powder - 1/2 tsp
Chicken kebab masala - 1 1/2 tsp
Lime juice - from 1/2 lemon
Salt - as needed

How I made it:
Mix all the ingredients under marination well. Give deep cuts to the chicken skin on both sides. Now apply the rub all over the chicken evenly. Marinate for 3 hours.

After 3 hours, place the chicken on the grill stand as shown below. Preheat oven and grill the chicken at 180 C for 20 mins. Turn the chicken over and grill for another 15 mins, Check on the chicken @ intervals of 15 minutes to see if done.

Enjoy with chapathis / toasted bread / biryani / as such. This goes really well with mint-coriander yogurt dip/chutney.

So thats it Folks...
With Love,

Signs off!!!

Interested!!! Click to read more...