Buffalo Wings Recipe | Famous American Chicken Wings Dish

BUFFALO WINGS - One of the most popular dishes across US and Canada, instantly grabbed the attention of global foodies for its nice taste and easy preparation! 
Traditionally, this deep fried wings are served with Cayenne pepper, hot sauce and melted butter or margarine. 
But many other sauce variants area also popular. Today I show this with honey-butter glazed sauce and serve it with french fries! 
So, prepare your wings today! 

Ingredients - 
500 gm Chicken Wings

for Marinate - 
1 tbsp ginger-garlic paste
1 tsp red chili flakes
1tsp pepper powder
2 tsp Lime Juice
salt to taste

for sauce
1 tbsp Butter
2 tbsp Honey
1 tsp chili-tomato sauce
1 tsp pepper powder

Vegetable oil for frying

How to Make - 

Take chicken wings. Cut into 2 pieces down through middle. 
Marinate with ginger-garlic paste, chili flakes, pepper powder, salt and lime juice. Keep aside for 30 min.
Heat oil in a pan. Deep fry marinated chicken wings.
Now make the Honey-butter glaze sauce. Melt butter in a pan. Add pepper powder. Add honey and chili-tomato sauce. 
Toss fried chicken wings in the sauce.
Serve with french fries and carrot sticks! 

See More 
Moghlai Paratha

Mutton Kasha

Chicken Chaap

Murgh Mussallam

Stockings Guide

On different occasions you wear different stockings, but do you know your loving pair of stockings identity name? 

Here is your help guide 

View similar Posts - 
Know Your Sleeves Names
Know Neckline terms
Know your Bikini Names
Lingerie Guide

Your Favourite Lingerie Guide

Know what your favorite lingerie is called by which name! What's the difference between BRASSIERE and BUSTIER? 

GET YOUR LINGERIE GUIDE

View similar Posts - 
Know Your Sleeves Names
Know Neckline terms
Know your Bikini Names
Stockings Guide

MUTTON KASHA RECIPE - Bengali Kosha Mangsho Recipe

This is Bengalis' identity dish - MUTTON KASHA! 
Fish loving Bengalis never ignore this even after a full meal! Really superb tasty this dish is also very easy & quick to make! 

Bengali's love for fish is well known, but their love for lamb meat or KOSHA MANGSHO is an open secret! 
Even after a full meal, Bengali people never say no to plateful of MUTTON KASHA! There is nothing wrong since, this recipe is sinfully tasty! 
So, follow the recipe and indulge yourself in this 'sin'!
Learn the tricks here!

Mutton Kasha Ingredients - 

Mutton - 750 gm
Raw papaya paste - 150 gm (for tenderizer)

onion paste - 200 gm
garlic paste - 2 tsp
ginger paste - 1 tsp
dry red chili powder - 1 tsp
turmeric powder - 1 tsp
salt - 2 tsp
garam masala powder - 1/2 tsp
plain yogurt - 200 gm
mustard oil - 1/2 cup

chopped onion - 100 gm
chopped tomato - 100 gm
cumin powder - 1 tsp
coriander powder - 1 tsp
green chili - 2 or 3

Seven spices (cinnamon, cardamom, Shahi jeera, Shahi marich, kebab chini, mace, clove) - 1 tsp
bay leaf - 2


How to make - 
Step 1
Mutton is not soft like chicken. So marinate the meat with tenderizer for 6-7 hrs before cooking.
Here, I used raw papaya paste to tender the mutton.

Step 2
After 6-7 hours of tenderizing, marinate the meat with onion paste, garlic paste, ginger paste, red chili powder, turmeric powder, salt, garam masala powder, plain yogurt, mustard oil. Mix all these together and keep marinated for an hour.

Step 3
Heat oil in a pan. Add bay leaf, seven spices - saute a little.
Next add, chopped onion, tomato, cumin powder, coriander powder, paprika and marinated mutton. Mix well.
You may add 2-3 green chilies for extra spicy taste. Now cover and cook in simmer for 30 minutes.

Step 4
Uncover after 30-35 minutes. Check the tenderness of cooked mutton. When you see meat gets easily separated from bones then you know, your MUTTON KASHA got perfectly done!
Sprinkle little roasted cumin & fennel seed powder for nice flavor and taste! Keep covered for 5 min so that meat absorbs its flavor.

Your MUTTON KASHA is ready! 
Serve with Naan, Chapati, Rice or anything you like!

See More - 

MUGHLAI PARATHA

MUTTON CURRY

Moghlai Porota | How to make crispy Mughlai Paratha at Home

Since MOGHLAI PARATHA appeared at Bengalis Snacks horizon, it pushed every other snacks dishes far away! Crispy, Tasty and easy full meal at affordable price made it so popular.
Although its name is little deceptive, since it's never related to Mughal Cuisine, still that not bothered people in its acceptance! 
I've shown, original minced chicken stuffed MUGHLAI PARATHA and popular version of it, without Chicken stuffing! Make, eat and enjoy with family and friends!

INGREDIENTS -

500 gm All purpose flour

1 cup Bread Crumbs
2 cup Chopped Onion
1 cup Minced Chicken

1 tsp turmeric powder
1 tsp cumin powder
1 tsp red chili powder
5-6 chopped green chill

2 tbsp chopped coconut
2 tbsp chopped garlic
2 tbsp peanut
2 tbsp chopped ginger
2 tbsp Tomato sauce

1 egg for each Mughlai Paratha

salt to taste

How to Make - 

Step 1
Make stuffing - 
In a pan heat oil. Add coconut, garlic, onion, ginger. Stir and fry well.
Next add, minced chicken, if you want to make chicken stuffing, else skip adding chicken.
Then add one by one,  green chili, salt, turmeric powder, cumin powder, red chili powder, tomato sauce, roasted peanut. Stir, mix and cook well till dry.

Step 2
Make dough - 
Take 500 gm all purpose flour and with water make a little soft dough. Make balls from the dough. Make the balls little bigger than regular chapati balls. Brush with oil and keep covered with a wet cloth for 3-4 hrs.

Step 3 
Frying - 
Spread the flour balls in very thin (almost transparent) flat bread. In a container take 2 tbsp stuffing (chicken or non-chicken) add an raw egg. Mix very well. Pour on the flat bread. Fold the bread all four sides. 
Then do either shallow fry or deep fry.

Serve with MUTTON KASHA or potato fries along with MUSTARD KETCHUP! 

See More - 

DHAKAI PARATHA

SCHEZWAN MOMO WITH SOUP

DHAKAI PARATHA | Original Dhakai Paratha Recipe

One of finest culinary expertise of Bengal is demonstrated through this recipe - DHAKAI PARATHA! 
Multiple thin layers with super crispy flakes in a hollow puffy bread is just an amazing example of finest culinary expertise!
Very unfortunately, this amazing dish is going to be extinct for lack of expert cooks of this recipe. 
Here is my sincere effort to show the tricks (please see the video to get first hand expertise) of this recipe so that this wonderful dish could remain alive! 

Traditionally DHAKAI PARATHA is served with Gram Dal

Some people like DHAKAI  PARATHA with potato curry

All you need 

Ingredients - 

for 8-10 Dhakai Paratha -

For dough -

500 gm - All purpose flour

150 g Ghee (for leavening)

1/2 tsp Baking powder

salt to taste

Normal water for dough

50-100 gm All purpose flour for sprinkle

25-50 gm ghee for spreading

enough oil for deep frying (see video for oil quantity)

For Gram Dal or Chana Dal or Bengali Cholar Dal -

Please see the video here

Method -

1. Knead a tight dough like poori or paratha 

2. Make smaller balls from the dough

3. Spread (Roll out with rolling pin) like a chapati (flat bread)

4. Spread 1 tsp ghee evenly over the surface 

5. Sprinkle dry flour and mix with ghee evenly over the surface

6. Cut 1 inch long on a side

7. Roll and make a conical shape

8. Close the wide end of the cone 

9. Cut the pointed end just a little 

10. Now dip this in oil and rest for 30 min covering a wet cloth

11. After 30 min roll this conical shape into a flat bread

12. Heat enough oil in a pan for deep fry

13. Take a ladle, put the flat bread on it 

14. Hold the ladle along with the surface of hot oil, DO NOT DIP INTO OIL

15. Pour hot oil on the bread with another ladle, till it's get swollen

16. Next, gently release it on oil. Flip and fry the other side till golden

17. Your crispy layered DHAKAI PARATHA ready to serve!

18. Serve it with Gram Dal

See More - 

Butter Masala Dosa

Green Mango Samosa

Gujrati Khandvi