Category Archives: Foodie

Easy Marinated chicken wings

Posted on November 17, 2014 | 4 comments

Whenever we have people over, I love to use the oven for entrée so that it leaves my stove free for mains. So normally, I get spring rolls, spinach and cheese puffs and other oven baked treats for entrée. But one of my famous entrée is marinated chicken wing grilled in the oven.

Everyone who has tried it has loved and it is so easy to make.

Ingredients

  • 20 chicken wings
  • 2 tablespoons garlic ginger paste
  • 3 teaspoons turmeric powder
  • 3 teaspoons cumin powder
  • 3 teaspoons coriander powder
  • 3 teaspoons chilli powder (more if you want hot)
  • 2 tablespoons unflavoured Greek yogurt
  • Salt to taste

Method

  • Make a few small incisions in each chicken wing so the marinade can go inside the meat.
  • Mix all the marinade ingredients in a bowl with the chicken wings.

Oven baked chicken (2)

  • Leave the marinated chicken for at least 3-4 hours in the fridge. I normally leave it overnight so the meat is tender and marinade goes inside.
  • Preheat the oven at 220 C.

Oven baked chicken (3)

  • Place the chicken wings in a single layer in a wide, shallow tray.
  • Cook the wings for 15–20 minutes, turning often, until golden brown (or a little darker if you prefer) and the juices run clear when the chicken is pierced with a skewer/fork.
  • Serve hot.

Oven baked chicken (1)

Take care,

M from nepaliaustralian

XOXO

P.S: Do not forget to vote your favorite blog . NEPALIAUSTRALIAN’s Blog Award 2014

4 Comments

Posted in Foodie, Recipe

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Lamb Seekh Kebab

Posted on September 23, 2014 | 2 comments

I had friends over for lunch during the weekend so I decided to make this lamb kebab.

Serves: 4

Ingredients

For Kebab

  • 500 gms of lamb mince
  • 2 tablespoons of ginger garlic paste
  • 1 tablespoon garam masala
  • 1 teaspoon of chilli powder
  • 1 cup chopped fresh coriander (stem, stalk and leaves)
  • 1 medium red onion chopped
  • Salt to taste
  • 2 green chillies, stalk removed, broken (optional)
  • Reusable chopstick or 1 skewer stick

To garnish

  • 1/2 cup chopped fresh coriander leaves
  • 1 small red onions cut into rings
  • 1 teaspoon of Chat masala (optional)
  • 1 lemon cut into wedges

Lamb Seekh Kebab (3)

Steps

  • Place lamb mince and all the ingredients for the kebab in a bowl and mix well.

Lamb Seekh Kebab (4)

  • Divide the mince into 8 equal parts and make equal-sized balls.

Lamb Seekh Kebab (5)

  • Wet your hands and using your fingers, slowly spread the mince on the skewers (I used chopstick) to make kebabs 8-10cm/long. Once it is in the desired shape(as shown in the photo), slowly take it out and place it on a plate and continue with the rest of the balls.

Lamb Seekh Kebab (6) Lamb Seekh Kebab (7)

  • To avoid the mixture sticking, keep your hands wet and intermittently run water over the kebabs as you make them. This will smooth the outer texture of the kebab. Make sure the kebabs are quite thick, as this will help retain the flavour and juices.
  • Wrap the freshly made kebab with glad warp and put in the freezer for 1 hour or till the meat becomes slightly hard.
  • To cook them, you can BBQ the kebab or put in grill option in the oven. I used the oven.
  • Preheat the oven to 200 0 C and cook the meat for 10 minutes on one side. Then turn over and cook another 8-10 minutes. The meat is cooked if it is golden brown in colour.
  • Take the meat out of the oven and let it cool for a few minutes.
  • Sliced the kebab into small one-inch pieces and transfer to the serving plate.

Lamb Seekh Kebab (1)

  • Now sprinkle the chat masala on the top.
  • Squeeze half the lemon on top of the meat and the remaining half on the plate to serve.
  • Add the onion rings and coriander and the kebab is ready to eat.

Lamb Seekh Kebab (2)

  • Serve warm.

Take care everyone,

M from nepaliaustralian

XOXO

P.S: Do not forget to nominate  your favorite blog .

Nominations open for NEPALIAUSTRALIAN’s Blog Award 2014

2 Comments

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Chicken, cheese and spinach melt

Posted on September 11, 2014 | 4 comments

I think a while ago, I have told you that I am a big fan of gozleme (a savoury traditional Turkish pastry dish, made of hand-rolled dough that is lightly brushed with butter and eggs, filled with various toppings, sealed, and cooked over a griddle). First I was thinking, I should make my own dough like them and but by the time I left work, I was tired and not ready to make it from scratch so I bought Lebanese bread instead.

I am glad it turned out to be nice and both of us enjoyed our dinner.

Servings: 2

   Ingredients

  • 2 Lebanese bread (tortilla is another option)
  • 50g baby spinach
  • 100 g chicken mince
  • 100g tasty cheese shredded
  • 1 onion, finely chopped
  • Salt according to taste
  • Chilli flake according to taste
  • Lemon wedges, to serve

Method

  • Heat oil in a frying pan over medium heat. Add onion and fry it until it is cooked. Add chicken mince, salt and cook, stirring, for 8-10 minutes or until browned.

Chicken, cheese and spinach melt (7)

  • Preheat sandwich press and line with alumni foil. (You can use a pan if you don’t have a sandwich press)

Chicken, cheese and spinach melt (1)

  • Place 1 bread in the press. Spread chicken mixture over bread. Then add cheese, chilli flakes and spinach on the top.

Chicken, cheese and spinach melt (2) Chicken, cheese and spinach melt (3)

  • Fold the bread and cook until golden. Stand for 1 to 2 minutes.

Chicken, cheese and spinach melt (4)

  • Cut into quarters.

Chicken, cheese and spinach melt (5)

  • Serve hot with lemon wedges.

Chicken, cheese and spinach melt (6)

Take care everyone, have a nice day.

M from nepaliaustralian

XOXO

4 Comments

Posted in Foodie, Recipe

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Easy Chicken Spaghetti Bolognese

Posted on September 10, 2014 | 4 comments

Servings: 4

Ingredients

  • 2 tablespoon olive oil
  • 1 onion, finely sliced
  • 1 red capsicum diced
  • 100g mushroom, finely sliced
  • 500g chicken mince
  • 2 garlic cloves, crushed
  • 350g tomato purée or tomato pasta sauce
  • Salt to taste
  • Chilli flakes to taste
  • 500g dried spaghetti

Method

  • Cook pasta in a large pan of boiling water according to packet directions.

Chicken spaghetti Bolognese (1)

  • Heat oil in a frying pan over medium heat. Add onion, capsicum, mushroom, garlic, salt, chilli flakes and fry, stirring often, for 8 minutes or until vegetables are tender. Add chicken mince and cook, stirring, for 8-10 minutes or until browned.

Chicken spaghetti Bolognese (2)

  • Add tomato purée (pasta sauce) and stir until combined well and mixture comes to a boil. Reduce heat and simmer for 15 minutes.

Chicken spaghetti Bolognese (3)

  • Add cooked pasta in the sauce and mix well.

Chicken spaghetti Bolognese (4)

  • The pasta is ready to be served.

Take care everyone, have a nice day.

M from nepaliaustralian

XOXO

4 Comments

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Golveda Kerau Achar (Tomato and Green Pea’s achar)

Posted on August 18, 2014 | 4 comments

Ingredients

  • 4 medium tomatoes chopped
  • 2 tablespoons oil
  • 1 cup green peas (I used frozen one)
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chilli powder
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon coriander powder
  • Salt to taste
  • Fresh coriander to garnish

Steps

  • Heat up the pan on high heat and add oil.
  • Add turmeric powder and peas and stir it for a minute or so.

achar (1)

  • Add chopped tomatoes into the pan, stir it and cover it with a lid for 3-5 minutes. Do not forget to stir it in between.
  • Once the tomatoes are mushy in texture, add chilli powder, salt to taste, coriander and cumin powder.

achar (2)

  • Stir well and mash the tomatoes to give it a gravy texture.
  • Add ¼ cup of water and let it simmer for 2-3 minutes on low heat.

achar (3)

  • Place the achar in a bowl and garnish with fresh coriander.

achar (4)

Take care ,

M from nepaliaustralian

XOXO

4 Comments

Posted in Foodie, Nepali food, Recipe

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