Buffalo Wild Wings in Red Hot Sauce– Restaurant Style

When I and my hubby first had Wings at the restaurant Buffalo Wild Wings we fell in love with them and later we visited quiet regularly to that place and used to enjoy these yummy buffalo wild wings.

One day I got a thought to try wings myself in my home and was doing internet searching and to my surprise got a recipe for these wings which was so simple then immediately I bought wings, hot sauce and prepared them very easily.

This chicken wings recipe is sure to please those love “Buffalo Wild Wings”. I baked the wings instead of frying them to make it healthier. Some say that by baking the wings chicken won’t be crisp, but I felt it was crisp. We can also grill the wings; this is also one more alternative need to try sometime. These Wings goes with Blue Cheese along with carrots and celery but optional.

Coconut Shrimp with Spicy Tartar Sauce

I and my husband fallen in love with coconut shrimp when we first had it in Hawaii during our vacation. From many days I was just planning to make this yummy appetizer in home but could not make, finally yesterday I got a chance to prepare this crispy, juicy, wonderful coconut shrimp. The final result of this dish was awesome my husband liked the dish the most and he said that it was the finest he has ever tasted.

To prepare this dish I Used Tiger Shrimp, which is perfect for coconut shrimp, usually the Tiger Shrimp that we get in US are less tasteful so to sweeten the shrimp I added sugar to the beaten egg, which is used for dipping the shrimp and coat it well with bread crumbs and coconut flakes mixture.

Chole Puffs/ Channa Puffs

When I was working in Hyderabad, I used to have veggie puffs at a regular basis in my office cafeteria. I love puffs!!! Some days back I had Channa Puffs in Hot Breads, I did not like the taste. From then I want to prepare them myself at home, last weekend made these channa puffs and I & my hubby enjoyed them to the full. What a yummy snack  :)

Puffs are snack items and they can be filled with a variety of ingredients like vegetables, keema, eggs, potato or paneer. I used frozen puff pastry sheets. These Chole Puffs are simple and easy evening time snack.

Guest Post 2 ---- Chicken 65

This is my second guest post. My friend tulasi sent me this appetizer recipe to me and to my event. He is a really a great cook and prepares awesome dishes.

He is specialist in non-veg items. His culinary skills kicks in during parties and get together’s :-). 

Thank you Tulasi for this wonderful appetizer!!!

Recipe follows:

Ingredients:

To marinate

Bone less chicken - 1 lb cut into 1-1/2 inch pieces

Corn flour – 3-4 tsps

All purpose flour – 2 tsps

Egg - 1

Ginger garlic pate – 1-2 tsps

Garam Masala powder – 2 tsps

Salt As Required

Turmeric Powder – 1/2 tsp

Red Chilli powder As Required

Chicken Masala – 2 tsps

Red Food Color – ¼ tsp

Yogurt – 1 tsp

Lemon juice – 1 tsp

For seasoning

Capsicum (optional) – 1 no

Curry leaves – 3 -4 no

Onions chop length wise– 1 no

Green chillies chop length wise– 3 -4 no

Yogurt – 3-4 tsp

Corinder leaves chopped – 3 tsps

Oil – 1 tsp

Preparation

• Wash chicken pieces well and marinate it with all the above items in the Marinate Section except oil for 4-5 hrs
• Chop onions, green chillies and keep aside.
• After 5 hours heat oil in a vessel to deep fry the marinated chicken.
• When oil gets heated, add the chicken and deep fry atleast for 10-15 mins or till the oil is cooked in medium flame.
• Stir often and cook till the chicken turns crispy.
• Take them out on kitchen tissue to drain excess oil by spreading.
• In another pan heat oil and when heated add curry leaves, Fry for 30 sec.
• Add chopped onions, green chillies and fry till onions are half cooked.
• Add 2-3 tsps curd and add the fried chicken to it.
• Cook till the curd vanishes.
• Toss them well and add coriander leaves at the end.

Basil Vada

Yesterday was Varalakshmi Vratham , I performed pooja and for offering I prepared these vadas.

Basil Vada is an easy crunchy Appetizer/Snack which can be prepared in no time using Basil, Rice flour, jeera, onions.

Happy Varalakshmi Vratham 

I love to make Vadas using different veggies, so this time tried using basil. Basil is a culinary herb commonly used fresh in cooking recipes.  This plant gives a spicy scent when and It has warm, clove-like flavor . These leaves are very good for health. In telugu these are called as Rudrajada or Tulsi chettu.

Ingredients:

Basil Chopped – 1 cup

Onions chopped - 1 no

Rice powder – 1 cup

Green chillies chopped– 4-5 no

Corn flour powder – 1 tsp

Jeera powder – 1 tsp

Coriander leaves chopped – ¼ cup

Curry leaves – 5 no

Baking powder – a pinch

Salt as Required

Oil/ Ghee – 2 tsps

Oil for deep frying

Water

Preparation

• Mix chopped Basil leaves, onions, coriander leaves, curry leaves, jeera powder, rice powder, corn flour powder, baking soda, chopped green chillies, and salt in a vessel
• Heat oil or ghee of 2 tsps
• Add heated oil to above mixture and mix well
• Make soft dough by adding little water to it.
• Divide the dough into portions.

• Make small balls and flatten into small round vadas
• Heat oil in pan and deep fry vada on medium flame till little golden brown and remove them on paper towel
• Serve with chutney or tomato ketchup. 

Sending this to Kid's Delight - Crunchy Snacks hosted by gayathri originally started by srivalli , Cooking with herbs and flowers - Basil hosted by Reva orginally started by PJ, Serve - It - Fried hosted by Krithi & Denny and to my event CC-Appetizers. 

Egg Bajji

It’s been a while since my last post. I had my project delivery last Friday so was busy with my work and was  unable to make time for my blog and missed to visit all my fellow bloggers recipes :(

I figured out that there were many eggs in my fridge with expiry date closing in 2 days. I decided to use as many as possible. They were nothing I cooked without eggs. So our weekend was with full of Eggs Eggs Eggs!!!!!!

Egg Bajji is a simple and quick snack. I used to have these at my grandmom’s place when I was a kid. These are prepared with boiled eggs dipped in besan batter and layered with onions, coriander leaves, red chilli powder, lemon juice , chaat powder and roasted peanuts.

Ingredients:

Eggs – 4 no

Besan – 1 cup

Baking soda – ½ tsp

Salt As Required

Onion – 1

Corinder leaves – ½ cup

Chaat masala – 1 tsp

Sev – 4 tsps

Lemon juice – 2 tsps

Roasted peants – 4 tsps

Red Chilli powder – 1 tsp

Oil for Deep Frying

Preparation

• Boil eggs peel them and keep aside.
• In a mixing bowl, add besan, baking soda, red chilli powder and salt.
• Add enough water to make thick batter.
• Heat oil on medium heat for deep frying.
• When oil gets hot, dip the boiled eggs into batter and coat and thick besan batter.
• Slowly drop the coated boiled eggs into the hot oil.

• Deep fry them until they turn light golden color all over it.
• Remove bajjis from heat
• After it gets cooled cut the egg bajji into halve.
• Take a wide serving plate
• Place the half bajji’s, layer each with chopped onions, coriander leaves, chaat powder, red chilli powder, salt, sev, lemon juice.
• Lastly add roasted peanuts.
• Serve immediately.  

Sending this to My Legume Love Affair hosted by Aqua originally started by Susan  and Let's Cook : Break time snacks hosted by Radhika !!!

Mushroom Balls

I realized that, mushrooms had been sitting in my fridge for a few days and would probably go brown soon; I came up with these cute balls.

This is quick and easy snack, and is a great way for me and my husband to eat mushrooms. These balls are a nice variation than mushrooms with regular rice, curries.

Mushroom balls are prepared by using mushroom, potato, chaat powder, lemon juice.

These can be served with sweet chutney or tomato ketup.

Ingredients:

Mushrooms – 1 cup

Potatoes boiled mashed – ½ cup

Green chillies chopped – 3 no

Chaat Powder – 2 tsps

Lemon juice – 2 tsps

Corn flour

Ginger garlic paste – 1 tsp

Coriander leaves chopped – 2 tsps

Salt As Required

Oil for frying

Preparation

• Boil potatoes in microwave for 5-6 mins and mash them and keep them aside.
• In a mixing bowl, add chopped mushrooms, mashed potatoes, salt,chopped green chillies, coriander leaves, chaat powder, ginger garlic paste.
• Lastly add lemon juice.
• Heat oil on medium heat for deep frying.

• Make above mixture into small balls.
• When oil gets hot,  roll above small balls in corn flour and deep fry them in oil.
• Fry them until light golden color all over it.
• Serve with sweet chutney or tomato ketup. 

Sending this to Cooking with Herbs & Flowers - Mushrooms hosted by RS originally started by PJ

Noodles Cutlet

Noodles cutlet is a simple, delicious and healthy snack/appetizer prepared by using noddles, veggies, chaat powder, jeera, lemon juice.

I got this recipe from my mom; she saw this in one of the food TV show. I tried them over the weekend and they came out so wonderful...Loved them!!!!

These are crispy outside and soft inside. Noodle cutlet are a good change to normal potato cutlets and they taste so delightful. 

Ingredients:

Noodles - 1 packet (I used Instant Maggie Noodles)

Potato - 1 no

Onion - 1 no small

Mixed veggies – ½ cup

Chaat Masala – 2 tsps

Lemon juice – 1 tsp

Jeera – ½ tsp

Green chilies chopped – 4 no

Coriander leaves chopped

Salt as required

Oil for shallow frying

Preparation

• Cook the noodles in boiling water without the tastemaker.
• After they get boiled, drain the water from noodles and keep them aside.
• Microwave potato for 4-5 mins, peel off the skin.
• Microwave mixed veggies (carrot, peas, and beans) for 1 min.
• In a mixing bowl take boiled noodles, potato, mixed veggies.
• Add chopped onions, green chillies, coriander leaves, jeera, chaat powder, salt, lemon juice and mix well.

• Take a small portion of mixture and flatten it like a small patti.
• In a cooking wide pan add little oil, after oil gets heated place these cutlets on the pan.
• Cook on low flame till the both sides turn golden brown
• Serve hot with tomato ketup. 

Sending this to Bookmark Recipes - Every tuesday hosted by Priya, Fast Food event - Noodles hosted by Shama, CBB Series - Chinese Cuisine hosted by Radhika

Spinach Vada

It’s been a while since my last post. Things were been very busy all around and I haven’t been able to make time to blog.

Spinach Vada is quick and simple snack. I got a lot of spinach at home, so tried making these vadas for the evening snack. This is an easy vegetarian appetizer which helps us to eat green veggies.

Ingredients:

Spinach – 1 cup

Onions- 1 no

Rice powder – 1 cup

Corn flour powder – 1 tsp

Jeera powder – 1 tsp

Coarinder leaves chopped – ¼ cup

Curry leaves – 5 no

Baking powder – a pinch

Salt as Required

Oil/ Ghee – 2 tsps

Oil for deep frying

Water

Preparation

• Mix chopped spinach leaves, onions, coriander leaves, curry leaves, jeera powder, rice powder, corn flour powder, baking soda, chopped green chillies, and salt in a vessel
• Heat oil or ghee of 2 tsps
• Add heated oil to above mixture and mix well
• Make a soft dough by adding little water to it.
• Divide the dough into portions.
• Make small balls and flatten into small round vadas
• Heat oil in pan and deep fry vada on medium flame till little golden brown and remove them on paper towel
• Serve with chutney or tomato ketchup.

Sending this to Veggie/Fruit A Month - Spinach hosted by Reshmi originally started by Priya Kid's Delight -Colorful and Healthy Meal hosted by Mina originally started by srivalli Evening Tiffin hosted by Radhika

Dodakkaya Bajji/ Tindora Bajji

I love Tindora and this bajji is a nice variation in using Tindora than the regular rice, curries or pickle. Wow these cute bajji’s resemble like mirchi bajji !!!

These are prepared with tender fresh tindora dipped in besan batter and layered with onions, coriander leaves, chaat powder, red chili powder, lemon juice and roasted peanuts. Well these Bajji’s were ready in 10 minutes.

Ingredients:

Fresh Tindora – 10 no

Besan – ½ cup

Baking soda – ½ tsp

Salt As Required

Onion – 1

Coriander leaves – ½ cup

Chaat Masala – 1 tsp

Lemon juice – 2 tsps

Roasted Peanuts – 3 tsps

Red Chilli Powder – 1 tsp

Sev (optional) – 4 tsp

Oil for Deep Frying

Preparation

• Wash the fresh thin tindora and dry them
• In a mixing bowl, add besan, baking soda, red chilli powder and salt.
• Add enough water to make thick batter.
• Heat oil on medium heat for deep frying.
• When oil gets hot, dip the tindora into batter and coat with thick besan batter.
• Slowly drop the coated tindora into the hot oil.
• Deep fry the tindora until it turns light golden color all over it.
•  Remove bajji’s from heat

• After it gets cooled cut open bajji’s
• Take a wide serving plate
• Place the bajji’s layer each with chopped onions, coarinder leaves, salt, chilli powder, chaat powder, lemon juice.
• Lastly add sev and roasted peanuts.
• Serve immediately. 

Sending this to My Legume Love Affair started by Susan and CBB Evening Tiffin hosted by Radhika

Homemade Veggie Pizza

Pizzas are one of my husband’s favorites.  Instead of ordering pizza in, I decided why not try my own healthy version pizza with my husband by substituting low fat cheese and a few vegetables cut down on the calories, fat but not the taste.

This homemade vegetarian pizza is so quick and easy to make and it is great for any parties or get together. We can use any combination of chopped veggies and cheeses whatever your family likes. If your family has different tastes, simple divide the pizza dough into half’s and then place the toppings accordingly.

I used three color peppers, onion and mushrooms for topping. Also prepared pizza sauce using fresh tomatoes and fresh herbs which was excellent and absolutely delicious.

Here is the delicious, nutritious and colorful homemade pizza with tomato sauce.

 Recipe Source: Savitha Kitchen

Ingredients:

For Pizza dough

All purpose flour – 1 cup

Yeast –1 tsp

Salt – ¼ tsp

Oil – 2 tsp

Luke warm water – ½ cup

For Pizza sauce

Ripe Tomatoes – 2 no

Tomato paste – ½ cup

Onion chopped – 1 small

Garlic – 1 pod

Green chillies – 3 no

Fresh Oregano leaves – 2 tsps

Pepper powder – ¼ tsp

Red pepper chopped– ¼ cup

Pizza Topping

Capsicum (Green, Red, yellow) Cut lengthwise– ½ each

Mushroom – ½ cup

Onion Cut lengthwise – 1 no small

Mozzarella Cheese – ½ cup

Preparation

Pizza Dough

• Dissolve the yeast in a small bowl of lukewarm water.
• Allow the yeast to rest for about 15minutes until it becomes foamy.
• Mix it well with flour and salt together in a large bowl.
• Add oil to the flour and knead until the dough is smooth and elastic.
• Place this dough into a bowl and cover with a clean wet towel.
• Allow the dough to rest for 2 hrs or until it doubles in size.
• Punch down the dough and place on a floured surface.
• Use a rolling stick to roll dough into either one larger circle or rectangle.

Pizza Sauce and Topping

• Microwave tomatoes for 3 mins in water and peel off the skin
• Take chopped onion, boiled tomatoes, green chillies ,garlic and fresh oregano leaves and grind them in a blender.
• In a pan add oil and cook the above grinded paste.
• Add tomato paste and mix well and cook for 5 mins.
• Mean while preheat the oven to 450 degrees F and after it is preheated put the pizza pan/stone in oven and bake for 3 mins and take out.
• After the pizza sauce gets cooled apply the sauce all over the base

• Distribute toppings evenly all over the base.
• Sprinkle mozzarella cheese all over the base.
• Keep it in oven for 20 mins or till the cheese melts and turns light golden color.
• Transfer the pizza on to a board and cut with a pizza cutter.
• Delicious yummy pizza is ready to be served.

Sending this to Bookmarked recipes hosted by aipi, Fast Food not Fat Food  hosted by priya and Kid's Delight hosted by priya originally started by srivalli