Wendy's Fried Chicken

A wonderful lady at work told me about her success when it came to frying chicken. I must admit it was divine; however, I tweaked her recipe a bit and incorporated some of my own secrets. I do hope you enjoy.

Ingredients:-

1 cup all purpose flour

1 clove garlic

2 pieces of ginger

1 tbsp of cinnamon powder

1 egg mixed until creamy

1 lrg chicken washed; cut into parts and seasoned (usually I leave the chicken to marinade in the seasoning for about an hour

2 cups vegetable oil

Instructions:-

1.       Crush garlic and grate a piece of ginger.

2.       Put to hot a deep frying pot ,then add oil and let it heat up

3.       Put flour in a bowl and mix with the cinnamon

4.       Place the egg mixture in a bowl large enough to coat pieces of chicken

5.       Add the grated ginger in the flour mixture

6.       Now coat the pieces of poultry in the egg mixture

7.       Then cover the pieces in the flour and set aside

8.       Place the crushed garlic and the remaining ginger in the oil. Remove the garlic when it appears brunt in color. You can leave the ginger in until, it too looks drown in color.

9.       Add the chicken cut ups and leave until it’s golden brown in color slip side and continue the process ( now don’t let the chicken burn. In order to make sure the chicken is completely cook, low down the heat of the stove. Normally it is said that the chicken is ready when there are no oil bubbles, but even that advice is sometimes unreliable)

Egg Salad

This is a healthy alternative to bread and most meats. It is also good for vegetarians.

Ingredients:-

1 head of lettuce

20 olives

1 lrg sweet pepper sliced into shreds (red preferable for festive look)

5-6 hard boiled eggs cut in halves

1 lrg tomato thinly sliced (optional)

1 cooked beet shredded (optional)

Method:-

1.       Wash lettuce while separating the leaves. Place in bowl

2.       Cut olives into halves and Add to bowl along with deiced sweet pepper, hard boiled eggs, tomato slices and shredded beet

3.       Mix thoroughly and sprinkle with a bit of basil and parsley

Serve with your favorite dressing and or a drizzle of olive oil and a tip of salt and pepper to taste

Pumpkin Massala

This side dish is really simple and easy to make. It can be served with sada roti, dhosti, paratha also known as “buss up shot” and rice.  I prefer using basmati rice though, seasoned with basil and parsley. This recipe will soon be making its way to the blog.

Ingredients:- 

 4 cloves garlic

2 tsp all purpose seasoning salt

2-3 cups cubed pumpkin

2 tsp Amchar (aka anchar) Massala

 1 tsp salt (just for taste but its optional)

1-2 tbsp vegetable oil

1 tsp pepper sauce (optional)

1 cup water

1tsp basil (finely chopped)

1tsp parley (finely chopped) 

Instructions:-

1.       Dice the cloves of garlic and set aside

2.       Heat frying pan, then add the vegetable oil

3.       When the oil is heated, place dice garlic to fry until golden brown

4.       Now add the pumpkin, basil and parsley slowly. Mix thoroughly with a wooden spoon and let fry for 5 mins.

5.       Add the seasoning salts and stir vigorously

6.       Add the water and leave pumpkin to simmer until it is soft

7.       Add the sugar and salt and anchar Massala and stir until the pumpkin becomes a rich looking hue

8.       Conduct a taste test in order to decide upon whether the pepper sauce is needed 

N.B:- Ripe pumpkins have it own natural sweetness, so adding sugar won’t be necessary. However, if the pumpkin is not yet ripe, the Sugar is used to enhance the flavor.

• The seasoning salt used contains garlic powder, onion powder, parsley, thyme, oregano, Rosemary, chili, salt and agi.

Sada Roti

Sada roti was introduced to Trinidad during the indenture-ship East Indian workers. This dish goes great with pumpkin massala, melongene ( eggplant) choka and several other dishes I would introduce to you.

Ingredients:-

2-4 cups flour
1/2 - 1& 1/2 cup water (you can substitute water for milk)
2 tbsp baking powder
2 tsp salt
1 tsp sugar (optional)
1/4 stick butter

Method :-

1. Mix dry ingredients together
2. Rub butter into the flour until it is crumbly in texture
3. Make a well in the middle of the flour mixture now add water slowly, gradually mixing until the dough is smooth and pliable
4. Knead well and place on a floured surface
5. Cover with a damp cloth and let rise for 1/2 an hour
6. Divide dough into 2-4 pieces, molding into round balls
7. Then roll out each one with a rolling pin, until the doug is 1/2 inch thick
8. Place on a hot tawa unti dough is brown and rises
9. Turn over and do the same to the other side

Melongene ( Egg plant) Choka

This side dish is great with sada roti or whole wheat bread and garlic bread as well as wraps. Melongene Choka gives your taste buds and overwhelming sense of tangy, smoky after taste. This infused with the spices and garlic releases a burst of flavor, which would leave anyone asking for more.

You’ll need basic utensils e.g. a knife, a plate, cutting board, a fork, pot spoon, and a frying pan.

Ingredients:-  

2 med. Size eggplants

3 cloves garlic

2 tsp all purpose seasoning salt

1 tsp pepper sauce for added flavor (optional)

2 tbsp vegetable oil

Instructions:-

1.       Wash the eggplants and place on lit stove. Allow each side to be roasted evenly till the skin is crisp and charred ( do the same thing for the other one)

2.       Place the egg plants on a cutting board, and split each one down the middle in order to spoon out the meat (this method is less messy and time consuming) put the eggplant “meat into a small bowl and cover.

3.       Dice the garlic and set aside

4.       Place the frying pan on the stove and heat for 3-4 mins

5.       Add the oil and wait 2 mins before adding the garlic

6.       Let the garlic turn a golden brown, before adding the Melongene

7.       Stir constantly making sure that the eggplant does not stick to the bottom of the pot

8.       Now add the seasoning salt bit by bit. Do make sure to carry out various taste test during preparation, in order to determine the right taste for you

9.       Oh and don’t forget the pepper. I suggest use it sparingly; you don’t want the pepper to take away from the taste of the roasted eggplant.

N.B: When buying eggplants make sure it is firm and maintains a bright purple hue. When a Melongene is too soft the taste is altered in the dish. So make sure to select one that is perfect, not too young and not too ripe.

As they say in France Bon Appétit!