|Line pineapple cut into small pieces at the bottom of a pie dish . Add 2 tablespoons of melted butter and little cinnamon. Using your mixer(handheld should be fine), whip One stick of butter and half cup of brown sugar. Then whip one cup off flour . Put this crumbly mixture on the top of the pineapple and bake at 350 for about 40 minutes. Pie is ready!|
- 1/4 cup fat free cream cheese, softened
- 1 cup salsa verde
- diced green chilis – I used 4 serrano peppers.
- 2 tsp cumin
- 1 tsp chopped garlic or garlic powder
- 1/2 tsp chili powder
- 1.5 tsp salt
- 3 Roma tomatoes diced
- 1.5 lb chicken tenderloins, chopped
- Corn kernels – 3/4 cup (I used frozen one)
- corn tortillas 3-4
- 1/2 – 1 cup shredded mexican cheese
- Fresh cilantro chopped – 1/2 cup
- Combine softened cream cheese, salsa, green chilis, and spices in the bottom of a 9×9 pan.
- Add uncooked, thawed chopped chicken tenderloins, tomatoes, and corn. Combine.
- Cover with one layer of corn tortilla. Dunk the tortilla under the mixture so it’s covered with sauce (not chicken). Sprinkle with shredded cheese.
- Bake at 350′ for 45 minutes to 1 hr (varies with oven. Keep an eye last 15 mts. Broil for the last five mts if you want the top more brown.
Note: You can eat this alone, or with with Rice/Brown Rice or chopped lettuce(I used Romaine) and red onion.
I used Ground chicken instead of beef, and gave jasmine rice to Cauliflower rice haters.
- 1 pound uncooked shrimp, peeled and deveined
- 1 cup panko, plus extra for coating
- 1 heaping tbsp chopped parsley
- 4 scallions, white pale green parts only, finely diced
- 1/4 teaspoon cayenne pepper
- 1 egg
- 1/2 lemon
- oil for frying
- kosher salt
Pulse the shrimp in a food processor until coarsely chopped.
Combine the shrimp, 1 cup panko, parsley, scallions, cayenne, and egg in a large bowl.
Add a few good squeezes from half of the lemon and 1/2 tsp of kosher salt.
Mix well, and then form into cakes.
Then roll the cakes into the extra panko and reserve.
You can keep this ready in fridge for few hours (or freeze) and cook later.
Heat a layer of oil over medium-high heat in a large frying pan (about 1/4″ thick).
When hot, add the patties. Don’t overcrowd the pan.
After about 2 minutes, flip the cakes and turn the heat down to medium.
They cook very fast, so after another minute or two, remove to a paper towel-lined plate.
Yum Yum Sauce
Whisk following ingredients together in a bowl until smooth -> 1 Cup Mayonnaise, 2 tbsp ketchup, 1 tbsp granulated sugar, 1.2 tsp paprika, 2 tsp Rice or apple cider vinegar, 2 tsp garlic powder.
Notes: Refrigerate atleast 1 hour for best flavor. Can be made ahead and stored in fridge for few days. I dont measure exactly and ingredients proportions can be changed according to your taste.
Urad Dal – 1 cup
Rava / Sooji – 2 tbsp
Onion – 1 big (Red onion preferred)
Chopped Green Chilly – For your taste (I chop 7-8 Thai hot chili pepper)
Black Pepper crushed – For your taste (I use about 1 tsp)
Red Chilly flakes – For your taste (I use about 2 tsp)
Salt – For your taste
Chopped Curry leaves – 10-12
Soak Urad daal for 30 mts to 1 hr in water, then drain, and grind it. Add only half cup of water as we don’t want it to be too loose. Grind to a fine batter, and transfer to a large mixing bowl. Add all other ingredients to it, and beat the batter really well with a spatula/spoon. Make sure this is beaten well for air to get inside to make it more soft. (Next time I will try to beat this with an electric stand mixer and see if it is easier. handheld mixer should be fine too).
Heat oil in a frying pan to medium to medium high for frying this. Make sure you have enough oil to cover the bonda. Once oil is hot, you can put small balls of the batter to the oil and fry. I usually use two table spoons to make bonda shape. Or you can use wet hand to make bonda balls. Once bottom of the bonda is golden brown, you can turn it upside down for the other side to become golden brown. Adjust heat, if needed.
You can eat this with coconut chutney. Recipe below:
Grind -> Coconut (1 cup), 4 green chili, 2 tsp red chili powder, salt, Couple of curry leaves, little ginger, half Red onion chopped (small shallots preferred), and half cup of water. Add bit more water, if chutney is too thick. You can eat like this. -OR- do the next step too. Heat 2 tbsp oil in a small pan, add 2 tsp mustard, when it splutters, turn off the stove, and add 2 dried red chili broken into pieces, and some curry leaf. Mix it together. When it cools off little add the ground chutney mix and mix well.
Peanut oil, for frying (Canola or vegetable oil is fine too if you don’t have peanut oil)
3/4 cups all-purpose flour
1/4 cup cornstarch
1/4 tsp baking powder
1/2 cup buttermilk
1 tsp hot sauce
1 egg beaten
4 boneless, skinless chicken thighs, patted dry
1.5 tbsp ground cayenne
1/2 tbsp dark brown sugar
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp freshly ground black pepper
If you are making Sandwich with fried chicken:
Mayonnaise -or- Sriracha Mayo
4 Kaiser rolls or good sandwich buns
(Optional) Pickles and chips
Season the chicken with salt, and keep it aside.
Arrange things for coating chicken:
Dry mixture: In a shallow bowl or Aluminum foil, mix flour, cornstarch, baking powder, and Salt (as needed, to taste); buttermilk, hot sauce, egg, and a pinch of salt in another shallow bowl. Mix it until well combined.
Wet mixture: In another shallow bowl, mix buttermilk, hot sauce, beaten egg, and a pinch of salt.
Bread the chicken thighs:
Now, coat chicken with dry mixture by dipping all sides of the chicken in it, then dunk in the buttermilk mixture, then back into the dry and transfer to a plate.
Add oil to cast-iron skillet. Oil should be atleast 3/4 – 1 inch for better deep frying experience. Set to medium-high heat that is needed for deep frying. You can drop a small piece of flour mixture into the pan with oil. It should instantly sizzle but not burn. When the oil is hot and checked as explained above, add the breaded chicken thighs. If there isn’t enough space for all of them, do this in batches.) Fry for about 4 1/2 minutes on one side. And about 4 mts on the other side after flipping chicken.
While they are frying, combine the cayenne, brown sugar, garlic powder, paprika, and black pepper in a heatproof bowl.
When you’re done frying the chicken, add about 1/2 cup hot frying oil to the bowl with the spices and whisk until smooth. Dunk the fried chicken in the spiced oil. (If it gets too thick at any point, just thin out with a little more hot oil.)
If you are doing sandwiches, arrange sandwiches with bun/rolls, lettuce, mayo/chipotle mayo. Optional: Pickles, sliced Onion, Tomato slices. Serve with Chips or Sweet Potato Fries.
Note: Kids decided to cook dinner on Fridays during COVID lockdown. So, Achu prepared this hot chicken yesterday, and Sanju did the Sweet Potato Fries to go with it. It was yummy. Not the healthiest…but can have this once in a while… 🙂
Sanju’s Oven Baked Sweet Potato Fries Recipe here: https://shylaskitchen.wordpress.com/2020/04/25/sanjus-sweet-potato-fries-oven-baked/
2 sweet potatoes, peeled and sliced into 3-4 inch long, and 1/4-wide inch strips.
3 tbsp Oil (any oil. I used Canola Oil)
1/2 tsp Salt (Sea Salt preferred)
½ tsp freshly ground black pepper
¼ tsp paprika
¼ tsp garlic powder
Preheat oven to 425 degrees F. Spray baking sheet with non-stick spray.
Place sweet potatoes in a large bowl. Mix in oil, salt, garlic powder, black pepper and paprika, and toss lightly.
Place Parchment/baking paper on a cookie tray or another large flat baking tray.
Arrange potatoes in a single layer on it. Don’t overcrowd. Spray Cooking oil on it.
Bake until tender and golden brown. Cooking time is 18 to 24 minutes. Cool 5 minutes before serving. Oven temp and time varies. So, taste a piece, and if you like it to be baked some more you can. I put it in 500 degrees F for 8-10mts. Please make sure it is not getting burnt during this last step.