Hot n Spicy Chicken Wings

With the football (NFL) mood peaking up for the Super bowl, we decided to make the traditional American favorite appetizer Buffalo style Chicken Wings. Originating from the region of Buffalo, the classic wings are deep fried and then coated with the hot sauce. We have been little less generous on the oil, hence the baked version. But have no doubt, they are still  finger smacking good !

Prep Time: 30 mins
Ingredients

Chicken Wings: 10 Pieces

Marinade

Chili Powder: 3 teaspoons
Turmeric Powder: 1 /2 teaspoon
Vinegar: 2 teaspoons or Lemon Juice: 1-2 tablespoons
All purpose flour: 1/4 cup
Olive Oil: 3-4 tablespoons
Pepper: 1 teaspoon
Salt to taste

Final Dressing/Coating Sauce

Chili Garlic Sauce: 2 teaspoons
Frank's Original  Red Hot Sauce: 5 tablespoons
Butter(optional): 1 tablespoon

* We have removed the complete skin on the wings to suite our preference, however some people will like to keep the skin on and no harm doing so.
* Its better if you can marinate the wings a day or two earlier.
* Any brand of hot sauce is okay, we have used Frank's red hot sauce in this recipe

Mix all the marinade ingredients and rub generously over the wings. Coat the bottom of a deep dish (oven safe) with little oil. Put the marinated chicken wings  to bake. Pre-heat the oven to 475° F and bake for about 15 mins. Toss it over to other side and bake for another 15 minutes until its fully cooked and becomes crispy. Take it out of oven, drizzle the coating sauce and toss. Enjoy it hot.

Some chilled beer, celery sticks and ranch dip.You are all set for the big game.

Nadan style Egg roast

As we believe, born in some traditional mallu christian home this dish has traveled around Kerala to be a favorite for most mallus. This egg roast brings out a great balance of flavors in spices when paired with appam or porotta. 

Prep Time:  30 mins
Ingredients

Eggs: 3
Onions (sliced): 2 medium size
Ginger (finely crushed): 1 teaspoon
Garlic (finely crushed): 1 teaspoon
Green chillies: 2-3
Curry leaves: 1 bunch
Tomatoes (pureed): 1 cup
Turmeric powder: 1 teaspoon
Chilli powder: 2 teaspoons
Coriander powder: 2 teaspoons
Garam Masala: 1 1/2 teaspoons
Salt & pepper to taste

Hard boil the eggs and keep aside. Pull out the shell and make slits all around the egg.In a deep pan, heat some oil.  Add the crushed ginger, garlic, chillies and saute. Add the sliced onions and saute well until the rawness of all the onions have gone.  Add the curry leaves and saute. Add all the spice powders. Add salt and pepper to taste. Now fry for about 5 mins, then add the pureed tomatoes and continue to stir until the tomatoes puree dries up in the mix.

Toss the eggs in another pan with little oil on medium heat until golden brown. Turn off the heat and add these eggs to the above mix.  Serve hot, its an excellent side to appam or roti.

Kaya Vattan (Plantain Semi dry)

Plantain has been a staple vegetable due to its abundant growth in Kerala soils. Out of its many creations here is one dish which is very local to Kannur. And if you are wondering whats with the name, it gets the name from the cut of the vegetable Kaya = plantain  and vattan =  round.

Prep Time: 20 mins

Ingredients 

Raw Plantain (Cut in rounds):  1
Garlic (crushed): 1 pod
Green Chilli (Slit): 2 
Turmeric Powder: 1/2 teaspoon
Grated Coconut: 1/4 cup
Cumin seeds: 1 1/2 teaspoon
Coconut oil: 1 tablespoon
Water: 1/4 cup
Curry Leaves: Handful
Salt to taste

Plantain can leave lots of stain so before you cut put some oil on your hand and knife  and soak the cut plantain in some turmeric and salt water. 

In a deep pan saute the crushed garlic in 1/2 tablespoon of coconut oil. Add the cut plantain, slit green chili, turmeric powder and water.  Cover and cook until its soft. Add salt. Meanwhile coarsely grind the coconut and cumin seeds. Add this to the cooked plantain and let it all simmer for other 5-10 mins. Mix well and add the remaining coconut oil and curry leaves. 

Cranberry Orange Loaf

Inspired by a recent Facebook post of a dear cousin with a picture of some delicious cranberry orange loaf, we decided to give it a try. The results were truly a bakers delight. A slice of this loaf which is fused with the tartness of cranberries paired with citrusy oranges is great for your next tea party.

Prep Time: 40 mins

Ingredients

All purpose flour: 2 cups

Baking powder: 2 1/2 teaspoons

Eggs: 2

Butter: 1/4 cup or 4 tablespoons

Sugar: 1 cup

*Orange juice: 1 cup

*Cranberries/Craisins: 3/4 cup

Chopped walnut/pecans: 1/4 cup

Orange zest: 3/4 tablespoon

* Fresh squeezed orange juice tastes better over store bought orange juice.

* You can use fresh or frozen cranberries. But we used the dried cranberries (craisins).

Beat the sugar and butter until smooth. Add eggs and beat until ivory. Meanwhile sieve the flour, baking powder and a pinch of salt and keep it aside. Add the orange zest and orange juice to batter.  Slowly fold in the flour and mix well until its all smooth. Coat the nuts and craisins with 2 tablespoons of flour before you add them, else they will completely sink in. Mix thoroughly and note the batter should be a little thick and not very runny.

Grease a loaf pan with butter and pour in the batter.

Preheat the oven to 375 F . Bake for about 30 mins or until the center comes clean when poked. Once done take it out and let it cool.

Optional: Mix 4 tablespoons of powdered sugar with 2 tablespoons of orange juice to make a glaze and brush liberally all over the loaf.

Slice and serve warm with tea. Bon Appetite