MariasMenu https://mariasmenu.com ...over 500 recipes, tried & tested for you, tasted & trusted by you! Thu, 07 Jan 2021 06:59:25 +0000 en-US hourly 1 https://mariasmenu.com/wp-content/uploads/mm-logo-new-100x100.png MariasMenu https://mariasmenu.com 32 32 Lemon Sour Cream Pound Cake https://mariasmenu.com/baking/lemon-sour-cream-pound-cake https://mariasmenu.com/baking/lemon-sour-cream-pound-cake#comments Thu, 07 Jan 2021 06:59:23 +0000 https://mariasmenu.com/?p=81018 First post of 2021!

If there is one thing, I'm consistent about religiously, it's my love for citrus cakes. I've posted many a Lemon Cake recipes and here I'm adding one more to the collection!

Now, about this cake… well, it's perfect! That's how I'll describe this cake. It's packed with refreshing citrus flavour and has a beautiful dense texture. The crusty top with moist tender and tight crumbs is a treat in every bite.

Go ahead, do try it for yourself and let me know how you like it.

Here's hoping and praying for a better and beautiful year ahead…. Happy New Year!

Recipe from here

Here is the recipe…

Please read the “notes” section before proceeding with the recipe.

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Lemon Sour Cream Pound Cake

This luscious Lemon Pound Cake is packed with citrus flavors and beautiful dense texture with tight crumbs.
Course Bake, Breakafst, Dessert
Cuisine American, Baking
Keyword lemon sour cream pound cake, lemon pound cake, pound cake, citrus pound cake, sour cream pound cake
Author Maria Jose Martin

Ingredients

  • For the cake:
  • 1 ½ cups + 2 tablespoons 240g all-purpose or cake flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup + 1 tablespoon 125g unsalted butter, at room tº
  • ½ cup 110g sour cream, at room tº
  • 1 ½ cups 300g granulated sugar
  • 3 eggs at room t°
  • ½ teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • Zest from 1 lemon
  • For the glaze:
  • ¾ cup powdered sugar
  • 1 tablespoon lemon juice

Instructions

  • Preheat oven 350ºF/180°C.
  • Butter or spray one 9×4 loaf pan.
  • Spray or butter the pan and line the bottom with parchment if you want. It makes it easier to remove it later.
  • In a large bowl beat butter and sour cream until smooth, about 1 minute.
  • Add lemon zest and mix.
  • Add sugar gradually and beat until light and fluffy, about 3 minutes more.
  • Add eggs, one at a time, incorporating each one before adding the next.
  • Add vanilla and juice.
  • Sift flour with baking soda and salt and add it to the butter mixture at low speed, in 2 additions, beating only until well mixed. Don't overbeat.
  • Pour into the pan, smooth top, and bake for about 45 minutes, or until golden and cracked on top and a tester comes out clean. It might take longer depending on your oven and the type of pan you use. If the top is coloring too fast, cover it lightly with a piece of aluminum foil for the last part of the baking.
  • Let cool for 10-15 minutes on a wire rack, and then unmold.
  • Let cool completely before glazing.
  • For the glaze:
  • Mix powdered sugar and juice until smooth.
  • Put the cake on a wire rack and a piece of parchment or aluminum below, and pour slowly along the center of the cake letting it slide to the sides.
  • You can rescoop the glaze that drips to the paper and pour it over again.

Notes

Though I've used sour cream for this particular cake, I've substituted sour cream with full-fat yogurt in other recipes. However, I recommend you to use sour cream itself if it's available.
While creaming butter and sour cream, the water from the sour cream separated. if it happens to you too, don't worry, it will come together later. also, after adding the egg, the batter may look curdled, but it will come together once the flour is added. 
Creaming: take your time to cream butter, sour cream, and sugar. It makes the cake rise better and makes for a wonderful crumb.
Baking: pan sizes are important because dense cakes such as this lemon pound cake take a while to bake. So if the pan is too small it will color too much on the outside before being fully baked on the inside. If the top is getting over browned, cover the cake tin loosely with aluminium foil and continue baking.
Make sure the cake is cooled down for at least 20-25 mins before slicing. I skipped the glazing.
Storing it: I stored it at room temp for 3-4 days in an airtight container.
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No-Bake Apple Crumble Pudding https://mariasmenu.com/no-bake/no-bake-apple-crumble-pudding https://mariasmenu.com/no-bake/no-bake-apple-crumble-pudding#respond Thu, 24 Dec 2020 05:38:02 +0000 https://mariasmenu.com/?p=80989 Christmas is almost here!

Here's something that you can whip up quickly for dessert.

The highlight of this dessert is it's different textures. You have a light cinnamony apple filling, followed by a creamy custard layer topped with a biscuit and nuts crumble.

If you are not an apple fan, you can use any fav fruit of your choice and it's eggless too.

I do hope you give this simple yet delicious and fab looking dessert a try.

We, Jose and Maria, Wish You and Your Loved Ones a Very Merry Christmas!

Btw, have you decided what to cook for MariasMenu Giveaway?

Here is the recipe…

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No Bake Apple Crumble Pudding

A quick and easy no bake dessert with apple filling, creamy custard layer topped with a biscuit and nuts crumble.
Author Maria Jose Martin

Ingredients

  • For The Custard
  • 1/2 ltr Full fat milk
  • 3 tbsp Custard powder
  • 4 tbsp Sugar
  • 1/2 cup Whipping cream
  • For The Fruit Filling
  • 3 medium Apples peeled, cored and cubed
  • 1 tbsp Lemon juice
  • 1/4 tsp Cinnamon powder
  • 3 tbsp Sugar
  • 1/4 -1/2 cup Water
  • For The Crumble Topping
  • 10-12 Goodday biscuits coarsely crushed
  • 1/2 cup Grated coconut
  • 1/3 cup Chopped cashew nuts
  • 1-2 tbsp Butter
  • 1-2 tbsp Sugar
  • For The Topping
  • 1/2 cup Whipping cream
  • 1/2 – 1 tbsp Sugar

Instructions

  • To make the custard:
  • Measure out 3/4 cup of milk from the total quantity (1/2 ltr) and mix with the custard powder. Boil the rest of the milk with the sugar. Once it boils, add custard mix and gently stir. Cook on the lowest flame for 5 mins, until the mixture thickens. Remove from fire.
  • Once the mixture is cooled completely, add cream and beat well until the mixture is thick and creamy. Chill until required.
  • To make the filling:
  • Combine all the ingredients for the fruit filling in a wide pan. Bring it to boil and simmer and cook till the apples are done. Let it cool.
  • To make the crumble:
  • Melt butter in a wide pan. Add the rest of the crumble ingredients, except sugar. Cook on low-medium flame, until it browns nicely and becomes crunchy. Once the mixture cools down, add sugar and mix well.
  • To make the topping
  • Whip the cream with sugar, until soft peak forms. Chill until required.
  • Assembling:
  • Take individual serving bowls (around 6 medium size bowls).
  • The first layer is the fruit filling, followed by the custard (refer notes). Top it with crumble and repeat the layers. The final layer is whipped cream. Sprinkle some crumble on top. Chill for 6-8 hours or overnight.

Notes

You can use pineapple instead of apple. You will need 1 big pineapple for this recipe.
I used gala apples for this recipe.
Instead of Whipping Cream, you can use regular Amul cream too.
I used a pastry bag while layering the custard.
You can use Nice biscuits/digestives instead of Goodday biscuits. 
The dessert keeps well in the refrigerator for 2-3 days. 
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Kerala Duck Curry https://mariasmenu.com/duck/kerala-duck-curry https://mariasmenu.com/duck/kerala-duck-curry#respond Wed, 16 Dec 2020 03:23:38 +0000 https://mariasmenu.com/?p=80913 Here's something to include in your Christmas Menu!

Over the years, I collected many duck recipes to try and share with you, but it never happened. Look's like, now is the time.

This is a traditional Kerala style Duck curry. The curry is flavor-packed with well-balanced spices and is a perfect side for Appam, Puttu, or Idiyappam.

I do hope you get to try this for Christmas. Btw, if you like Duck Roast, check out this recipe, it's one of the oldest and a favorite recipe on MM.

Also, did you check out the Giveaway post? So, what's your entry?

Here is the recipe…

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Kerala Style Duck Curry

Duck cooked with spices and coconut milk in traditional Kerala Style. Pairs well with Appam, Puttu and Idiyappam.
Course Breakafst, Lunch, Dinner
Cuisine Indian, South Indian, Kerala, Keralan
Keyword Kerala Style Duck Curry, Duck Curry Recipe, Kerala Duck Curry recipe, duck curry recipe for appam
Author Maria Jose Martin

Ingredients

  • 1/2 kg Duck cut into medium size pieces and marinate with salt and turmeric powder.
  • 2 Green cardamom
  • 2 Cloves
  • A small piece of Cinnamon
  • 1/4 tsp Cumin seeds
  • 1/2 tsp Fennel seeds
  • 1 tsp Whole black pepper
  • 1/2 tsp Turmeric powder
  • 2 tsp Coriander powder
  • 10+2 Small/pearl onion sliced
  • 2+1 Green chilli slit lengthwise
  • 1/2 tbsp, each Crushed ginger & garlic
  • 1.25 – 1.5 cups Medium thick coconut milk
  • For Tempering
  • 1/2 tsp Mustard seeds
  • 4-6 Small/pearl onins sliced
  • 1 Medium tomato sliced
  • Curry leaves
  • Salt
  • 1+1 tbsp Coconut oil

Instructions

  • Crush together cardamom, cloves, cinnamon, pepper, cumin and fennel seeds.
  • To the smallest jar of the mixie add 1/2 tsp turmeric powder, 2 tsp coriander powder, 2 sliced pearl onions, 1 green chilli and crushed whole masala (above ingredients). Grind everything together with 2 tbsp water to a coarse paste.
  • Heat 1 tbsp oil in a pressure cooker and add remaining sliced pearl onions (10), green chillies (2) and crushed ginger & garlic.
  • Once it browns, add ground paste and salt. Fry for 3-4 mins, until the raw smell goes and oil starts appearing. Add 1-2 tbsp of hot water, if it sticks to the bottom.
  • Add cleaned duck pieces and mix well. Once the pieces are coated well with the masala, add coconut milk.
  • Cover the cooker and cook till, it's done. (refer notes)
  • Heat 1 tbsp oil in a wide and deep pan. Crackle mustard seeds. Add sliced pearl onion (4-6), curry leaves. Cook till onion browns. Add sliced tomato and cook till it softens.
  • Add the cooked duck along with gravy. Combine everything well. Cook for another 5-7 mins on lowest flame. Remove from fire. Let the curry rest for at least half an hour for the flavors to develop.

Notes

I used broiler duck with skin on. The fat tends to ooze out from the skin and forms a layer while the curry rests. Make sure to mix well before serving.
For pressure cooking – After the first whistle on full flame, I reduced the flame to the lowest and cooked for 3-4 whistles. Wait for the pressure to drop naturally and open the cooker.
It's better to make the curry one day in advance for the flavors to develop fully. The curry tends to darken as it rests.
 
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It’s Giveaway Time, YAY!! https://mariasmenu.com/favourites/its-giveaway-time-yay https://mariasmenu.com/favourites/its-giveaway-time-yay#respond Tue, 15 Dec 2020 02:12:14 +0000 https://mariasmenu.com/?p=80959 Did you know this is MariasMenu's 15th Christmas? Yep, it's been 15 long years that we've been a part of your Christmas Menu. Time sure flies, doesn't it?

So, to share our happiness with you, we are having a Giveaway this year. Every year the site records the highest traffic during this season and we thought, this year we wanted to offer you something more than the recipes.

Here are the details of the Give-Away:

  • Outline of the Giveaway: For the Giveaway, we’ve decided to have a photography contest under four categories – 1) Vegetarian, 2) Non-Vegetarian, 3) Snacks and 4) Desserts. You can choose any recipe from the site that falls under these categories. You can also participate in all the four categories if you wish, but only one entry per category will be considered.
  • Submission Deadline: You can send in your pictures from 15th December 2020 to 5th January 2021 (12 midnight Indian Standard Time). 
  • What’s The Giveaway Prize?: We are giving away ?10,000 worth of Amazon gift coupons!!! The winner in each category will get an Amazon Gift Coupon worth ?2,000 or equivalent amount in their country where Amazon offers gift coupons.
  • Who Can Participate? This Giveaway is open to readers from all parts of the world where Amazon gift coupons can be issued (NOPE, Amazon is NOT sponsoring this!)
  • How Do We Select The Winners? We want to ensure complete transparency and so, we decided to share the pictures under each category on our MariasMenu Facebook Page in 4 albums and leave it open for voting. The picture in each category that gets the maximum number of likes will be selected as the winner. It’s up to you, how many likes your pic gets. Share it among friends/family/colleagues/neighbors… well share it with the world ;)
  • When Are The Winners Announced? Same as above! So, if you haven't already subscribed, please make sure you have, in order to know if you are the winner!
  • Well, there is more! In addition to the above four category winners, there is a special “Editor’s Pick” Award selected by myself and it also has the same prize.

If you need any more information, please get in touch with us through email mjm@mariasmenu.com

So, what are you waiting for, get cooking and get clicking ;)

MariasMenu 2020 Giveaway]]>
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Chocolate Chip Cookies https://mariasmenu.com/cookie/chocolate-chip-cookies-2 https://mariasmenu.com/cookie/chocolate-chip-cookies-2#comments Tue, 08 Dec 2020 04:59:23 +0000 https://mariasmenu.com/?p=80875 My social media feed is filled with cookie recipes and I also decided to join them. After all, it's the season of cookies, right?

Whenever someone mentions cookie, the first thing that pops into my mind is Chocolate Chip Cookie. It's one of the most common and shall I say most favorite cookie?

I like my cookies to be crispy on the outside and chewy on the inside and that's exactly how this cookie is. In fact, it's that description that made me tried this recipe.

If you are on the look out for a perfect chocolate chip cookie recipe, I guess this fits the bill. It's perfect for snacking and gifting.

Btw, if you are looking for Eggless Chocolate Chip cookies, you can find it here.

Recipe from here

Check out some of my other fav cookies below:

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Chocolate Chip Cookies

An easy recipe for the perfect chocolate chip cookie recipe. Thic cookie has the perfect texture of crispy on the outside and chewy on the inside.
Author Maria Jose Martin

Ingredients

  • ½ cup 113 gms unsalted butter, at room temperature
  • ½ cup 100 gms packed light brown sugar
  • ½ cup 100 gms sugar
  • 1 large egg at room temperature
  • 1 tsp vanilla extract
  • 1 ¼ cup 185 g all-purpose flour
  • 1 Tbsp 7.5 g cornstarch
  • ½ tsp 2.5 g baking soda
  • ½ tsp 2.5 g salt
  • 1 ½ cup 262 g chocolate chips refer notes
  • 1 cup 100 g lightly toasted, coarsely chopped pecans (optional) refer notes

Instructions

  • Cream the butter with the brown sugar and granulated sugar together well.
  • Beat in the egg and the vanilla.
  • In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended.
  • Stir in the chocolate chips and pecans (if using).
  • Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
  • Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges.
  • Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.

Notes

I used mini chocolate chips and I used 1 cup minus 2 tbsp chocolate chips for the above qty. I used only 1/2 cup chopped pecans. You can substitute pecans with walnuts/almonds.
Keep a close watch on the cookies after 12 mins. If you feel that the cookies on the back are getting baked faster, you may rotate the cookie sheet after 12-14 mins. 
I weighed each cookie to ensure the same size and uniform baking, 
 
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Classic Coffee Cake https://mariasmenu.com/cake/classic-coffee-cake https://mariasmenu.com/cake/classic-coffee-cake#comments Tue, 01 Dec 2020 04:43:32 +0000 https://mariasmenu.com/?p=80834 The season of cakes and cookies is here!

Let me start the season with a classic cake recipe… Classic Coffee Cake. If you are a regular here, you might have noticed my love for crumb cakes.

I was eager to bake a crumb cake in my new oven and tried this one. It came out beautiful, even if I say so myself.

I strongly recommend you to try this cake for a number of reasons… first and foremost it has a beautiful crumb, then it has a cinnamon ribbon going through the middle and not to forget the buttery vanilla cake with tender crumbs.

It's perfect if you are having guests for the evening or add some whipped cream/ ice cream and you have a great dessert as well. All in all, it's a fab cake ;)

If you like Cinnamon check out this Cinnamon Tea Cake, Cinnamon Roll Cake and if you like Crumb cakes, check out this Jam Crumb Cake, Lemon And Raspberry Crumb Cake, Apple Cinnamon Crumb Cake

Btw, I hope you have already soaked the fruits for Christmas Cake

Here is the recipe…

Recipe from here

Print

Classic Coffee Cake

Better than starbucks Classic Coffee Cake. This Cinnamon flavored cake has a beautiful crumb with a cinnamon ribbon in the middle and moist vanilla cake with tender crumbs.
Course Bake, Baking
Keyword Baking, Baking, Cakes, Dessert, Teatime, Breakfast,
Author Maria Jose Martin

Ingredients

  • For the streusel topping:
  • 1 cup Brown sugar, packed
  • 1 cup Plain flour
  • 1 tsp Ground cinnamon
  • A Pinch Of salt
  • 1/2 cup (113 gms) Unsalted butter, very soft
  • For the cinnamon layer:
  • 1/4 cup Sugar
  • 1 tbsp Plain flour
  • 1/2 tsp Ground cinnamon
  • For the cake batter:
  • 3 cups Plain flour
  • 2 1/4 cups Sugar
  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 cup (227 gms) Unsalted butter, very soft
  • 1 cup (227g ) Sour cream (refer notes for substitute)
  • 1/4 cup Whole milk
  • 4 Large eggs
  • 1 tbsp Vanilla extract

Instructions

  • Heat the oven and prepare the pan: Preheat the oven to 350°F and butter or spray a 9×13 inch pan.
  • Make the streusel layer: In a small bowl combine flour, brown sugar, cinnamon, and salt. Use a fork to mash the butter into the mixture until completely combined and crumbly.
  • Make the cinnamon layer: In another small bowl, combine sugar, flour, and cinnamon. Set both to the side.
  • For the batter: In the bowl of your mixer, add flour, sugar, baking powder, baking soda, and kosher salt. Using the paddle attachment for your stand mixer, stir on low to combine.
  • Add the softened butter and beat on medium-low speed for 2-3 minutes, or until all of the butter is mixed in and the mixture resembles moist sand.
  • Combine wet ingredients and finish the batter: In a medium bowl, whisk together the sour cream, milk, eggs, and vanilla until combined.
  • Add the mixture to the dry ingredients. Beat the batter on medium speed until you get a smooth batter. A few small lumps are totally fine.
  • Prepare the cake: Spread half of the batter into the prepared pan. Sprinkle the cinnamon-sugar layer over the top of the batter in an even layer. Spread the remaining batter over the top (this does require some patience since the batter likes to lift off the cinnamon-sugar layer).
  • Top the final layer of batter with the crumble mixture. Bake the cake: Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 1 hour (or until the cake comes to room temperature) before serving.
  • Store the cake: You can make this cake a day or two in advance. Remove the cake from the pan and cover with plastic wrap. Keep it on the counter. To freeze the cake, wrap it in plastic, followed by foil.

Notes

I made only half the qty of the above-mentioned recipe. I used an eight-inch square tin to make half qty. 
Half qty of baking powder is 3/8 tsp. I used the sour cream straight from the fridge. To substitute sour cream, you can use the same qty full-fat yogurt. 
I covered the cake loosely with al. foil halfway through baking, to prevent over-browning. Adjust the baking time according to your oven settings.
 
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Pavakka Puli Curry https://mariasmenu.com/favourites/pavakka-puli-curry https://mariasmenu.com/favourites/pavakka-puli-curry#comments Fri, 20 Nov 2020 04:56:55 +0000 https://mariasmenu.com/?p=80809 Here's a simple veg curry for rice! Pavakka (Bitter Gourd) is one vegetable which I learnt to appreciate over time.

The timeline of moving from “strong dislike” to “appreciate” was quite a long one though ;) Anyway, these days I quite enjoy the vegetable especially if it's pavakka theeyal.

However, Jose is still in the process of learning to appreciate it. I was planning to speed up that process with this curry. It's his paternal grandmother's recipe.

Ammachi was very famous for her culinary skills and Jose still misses her cooking. Though he is yet to reach the “appreciation stage”, he did like the curry. I guess it's mostly to do with it being his “Ammachi's” recipe.

Anyways, I really loved it. It has a good flavor combination – the bitterness of pavakka is subdued a bit with the combination of coconut milk and tamarind. Also, if you like to balance the flavors, add jaggery too.

Serve with rice and pappad and am sure you will also like it.

Here is the recipe…

Print

Pavakka Puli Curry (Bitter Gourd in Tamarind Coconut Sauce)

Bitter Gourd cooked in a flavor packed tamarind coconut milk gravy. Tastes great with rice and pappad.
Course Lunch
Cuisine Indian, South Indian, Kerala, Keralan
Author Maria Jose Martin

Ingredients

  • 150 gms Bitter Gourd (pavakka) sliced
  • 4 Small/Pearl onion sliced
  • 1 Green chilli sliced
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp Coriander powder
  • small lemon size Tamarind soaked in 2-3 tbsp warm water
  • 1 small – medium Onion sliced
  • 1 Green chilli sliced
  • 1 tsp Sliced ginger
  • 1/4 tsp Turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1 tsp Coriander powder
  • 1/2 tsp Fennel powder
  • 3/4 -1 cup Medium thick coconut milk
  • 1/3 – 1/2 cup Thick coconut milk
  • For tempering
  • 1/2 tsp Mustard seeds
  • 4 Small/pearl onion sliced
  • 2 Dry red chilli
  • Salt
  • Curry leaves
  • 1/2 – 1 tbsp Coconut oil

Instructions

  • Add salt to the cleaned and sliced pavakka and gently massage it with your finger tips. Add sliced small onion, green chilli, 1/4 tsp turmeric powder, 1/2 tsp kashmiri chilli powder, 1/2 tsp coriander powder and tamarind pulp. Marinate for 15 mins.
  • Heat coconut oil in a deep chatti/pan. Add sliced onion, sliced green chilli, sliced ginger and curry leaves. Cook till onion browns.
  • Add 1/4 tsp turmeric powder, 1/2 tsp fennel powder, 1 tsp kashmiri chilli powder, 1 tsp coriander powder. Mix well and cook for 2-3 mins, till oil starts appearing.
  • Add marinated pavakka pieces. Mix well.
  • Add medium thick coconut milk, bring it to boil. Reduce flame to lowest and cook for 12-15 mins or till pavakka is done.
  • Add thick coconut milk and cook for another 3-4 mins on lowest flame. Add tempering and remove from fire.
  • For tempering: heat 1-2 tsp coconut oil in a small pan. Crackle mustard seeds. add sliced small onion, dry red chilli and curry leaves. Once onion browns, add to the curry. Let the curry rest for 10-15 mins, before serving.

Notes

You can add 2 tsp jaggery powder if you like to add a hint of sweetness to the curry. If using, add it along with thick coconut milk. 
The curry tends to thicken as it rests, so adjust the qty of the gravy accordingly. 
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Honey Garlic Chicken Wings https://mariasmenu.com/bachelor/honey-garlic-chicken-wings https://mariasmenu.com/bachelor/honey-garlic-chicken-wings#respond Fri, 30 Oct 2020 05:50:44 +0000 https://mariasmenu.com/?p=80779 Here's a fab and easy appetiser recipe. Are you a fan of chicken wings?

If yes, then you must try these! It's super easy and flavor packed. To be honest, am not a chicken fan and so I didn't have them.

However I tasted the sauce and it's just bursting with flavors. I bought these wings sometime ago and was on the lookout for a perfect recipe.

This recipe has an Asian style sticky sauce that oozes flavor. The honey adds slight sweetness along with a caramel flavor and the combination of soy sauce and garlic add on to it.

These are baked, so it's a healthier option compared to fried snacks. However I cooked it in an air fryer (refer notes).

Here is the recipe…

Recipe from here

Honey Garlic Chicken wings
Print

Honey Garlic Chicken Wings

Baked/air fired chicken wings coated in a sticky asian style sauce. Flavor packed and super easy to cook.
Author Maria Jose Martin

Ingredients

  • 2 lb (900 gms) chicken wings
  • 1 tsp olive oil
  • 1 tsp sea salt
  • 1 pinch black pepper to taste
  • HONEY GARLIC SAUCE
  • 1/2 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp fresh ginger grated
  • 1 tbsp garlic minced
  • 1/2 tsp chili powder optional
  • fresh cilantro chopped for garnish (optional)

Instructions

  • FOR THE BAKED CHICKEN WINGS
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, then set aside.
  • In a large bowl, add raw chicken wings. Drizzle with olive oil and season with salt and pepper. Use a pair of tongs or a spatula to gently toss the chicken wings to coat.
  • Arrange chicken wings in an even layer on the prepared baking sheet.
  • Bake chicken wings for 40 minutes or until juices run clear, turning them half way through.
  • FOR THE HONEY GARLIC SAUCE
  • In a medium saucepan over medium-high heat, bring honey, soy sauce, ginger, garlic, and chili powder (optional) to a rapid boil. Allow to simmer, stirring occasionally, for 3-4 minutes or until sauce is reduced by 1/2.
  • Remove saucepan from heat. Cover and set aside.
  • PUTTING IT ALL TOGETHER
  • Working quickly, place baked chicken wings in a bowl, then pour prepared honey garlic glaze on top. This step works best if both the chicken and the sauce are hot. Use a spatula to toss the chicken wings until they are coated in the glaze. Note: It's okay if the glaze is thick, but it should pour easily. If it doesn't, microwave the glaze for 30 seconds at a time until it's liquid again, then quickly pour over the chicken wings.
  • Serve honey garlic chicken wings immediately with chopped cilantro as garnish (optional).

Notes

I made only 250 gms Chicken wings. I used the recipe as a guideline and adjusted the sauce qty accordingly.
I cooked the chicken wings in an air fryer. I cooked it at 180 C for 10 mins, flipped it, and cooked for another 8 mins. 
I garnished it with chopped spring onion. 
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