Wings & more

I have a list of foods that I have been craving such as BBQ, Frozen Yogurt both of which have been satisfied in my belly; another food item on the list were wings, yes Chicken Wings. The healthy part of me wanted bake wings and the taste buds wanted fried chicken wings, last night I made Wings with applesauce (NSA) and Italian style salad.

So for the wings I marinated them in Darjeeling tea (cold) after a while, I patted them semi dry and seasoned them with garlic, Lawry’s (just a touch) oregano and a sprinkle of Italian Bread Crumbs, after 20 min in the oven I turned them over and sprinkled the wings with cinnamon and nutmeg returned them to the oven and they cooked another 40 min., I love the addition of cinnamon to various dishes it seems to bring out the flavor and adds a touch of sweetness, but there is always the possibility of adding it too soon or too much and bitterness will follow. The wings did not have a crunchy and toasty but the flavor was incredible.

I confess, I cheated on the sides I purchased no sugar added applesauce and ready salad mix, although homemade applesauce is way easy, taste better and less expensive I was so hungry and it was getting late. The salad I purchased was an Italian style salad which included Romaine lettuce, broccoli, red cabbage, celery, Italian cheese, green onions, parsley and salami, which the salad did not need they were ¼ of a slice. I added onions, garlic, red capsicum, kalamata olives and pepperoncini’s (yum) for the dressing I rarely will use anything other than some mixture of olive oil, apple cider/balsamic vinegar. This time I touch of olive juice, pepperoncini juice, ½ teaspoon of ranch, apple cider vinegar and touch of olive oil.

It was so tasty I had it not only for dinner but for lunch today, delicious! Until next time eat and enjoy good food, my foodie friends, ciao!


P.F. Chang’s Fall Goodness Contest

P.F. Chang announced their Fall Goodness Contest on FB, so I decided to enter. You get a list of their fall ingredients and you have to pick at least (3) to cook with, make your dish, take a photo and hit submit and presto you have entered the contest.  I choose the

Beef, mushrooms, scallions, brussel sprouts, sprouts, boy choy, Fuji apples and mangoes. Since it is the Fall Goodness Contest and after looking at the ingredients when I think of the fall season, I think of the warmth of clear broth soup with filled with fresh vegetables bursting with clean fresh flavors individually when combined they dance in your mouth. 

So this is what you will need:  Beef, brown sugar, garlic, ginger, red wine vinegar – mushrooms, scallions, seared Brussel sprouts with garlic, sprouts, boy choy, Fuji apples, ginger with red pepper and mangoes – oh don’t forget soup bones

and here is the method of madness: 

Start with making the clear broth, once the water boils then add beef bones, onions, celery, carrots reduce fire to simmer, skim top throughout cooking time and simmer for @ 2 hours until clear.

peel an apple and use the peeler to get thin slices of apples and then do the same for the ginger, let the apples and ginger slices combined soak lemon juice, cinnamon and touch of sugar

Beef – sliced thin, marinate with tablespoon brown sugar, garlic, ginger, salt, pepper rub over meat and add red wine vinegar.  After 2 hrs, in a little olive oil meat sear it until it is cooked and tender, if needed add a little broth in the pan but its probably not needed

sear the brussel sprouts in butter, a touch of brown sugar and olive oil, season with salt and pepper.

sauté mushrooms and 1/2 scallions in butter until mushrooms are soft but firm

once broth is finish, skim any remaining scum on the top, strain clear return stock to pot and add sprouts, boy choy cook for 10-15 minutes, then add all of the remaining ingredients. Let the flavor combine and serve hot, top with soy ginger crispy wontons and red pepper flakes. 

Take the apple thin slices roll around the ginger slices and serve on the side and garnish with mangoes.

Here is my submission and I do request if you do make the recipe it would not be made professionally until I find out the results of the contest. 

Tea – Kashmiri Kahwa

A couple of my favorite Indian cuisines are various dishes from Kerala and Kashmir,

We will talk about Kerala deliciousness later, from Kashmir is the tea, Kashmiri Kahwa is what I would like to talk about today, maybe my reasoning is I sit here with a sore throat which is getting more painful as the hours tick away.  Kashmiri Kahwa is in the top 5 listing for favorite teas, there are variations to the tea but the foundational ingredients include green tea, cinnamon, cardamom, cloves, saffron and sugar. I will list the variations at the end but to make this delicious tea you need:


4 teaspoons of Kashmiri tea leaves (green tea)

2 pods of cardamom

2 cloves

4 pinches of saffron

2.5 liter of water

2 tablespoons of sugar (to taste)

½ stick cinnamon

8 chopped almonds




A few strands of saffron or

Chopped almonds



Boil the water with cinnamon, cardamom and cloves

Pour over the tea and let simmer over low flame

When using saffron you typically dissolve it in a little water

Strain the tea and add the liquid saffron

Top with chopped/slivers of almonds

Or you can top with a couple saffron threads  


Variations include:

The addition of milk, which actually changes the name from Kahwa to Chai

Some add rose water or syrup



It’s been a long time friends

It has been quite awhile since I have posted, mainly because I am currently in a

state of transition to say the least.  But I am trying to finish packing even I look

and say to myself I should be cleaning up instead of on blog but I couldn’t

resist, I will get back to packing in a minute.  So thanks for hanging in there with

me and I hoping to be back on a regular basis by next week.


Tribute to a serious foodie and blogger who was killed in the Nairobi Mall

Shooting, Rajan Solanki and blog Pika Chakula, which will continue in his



Dinner with Friends

I had the ultimate pleasure of preparing a dinner for friends, it was in some ways intimidating as I cooked Indian food for my lovely Indian women friends. So on the menu:

* Starters: Fig & Pear Salad with pomegranate, goat cheese, baby tomatoes,
red onions, butter lettuce, romaine, spinach, fresh basil, limes,
sliced green olives and topped with black pepper
dressing: fig and white balsamic vinegar reduction, add white
vinegar and a touch of sugar, when cooled I added olive oil.
Main dishes:  Rajma with Spicey Beef & a Veg Rajma
1. coconut rice with mustard seeds, cooked in coconut milk, curry leaves,
cinnamon, cardamom, cloves
2. noodles with julienne veggies (carrot, red & green capsicum, zucchini,
squash, scallions, something else
Dessert – well we had to improvise on the dessert the plan was ginger cookies
. base and to make individual tarts but as things go when you cook, I
. had to change plans – so I made 1 large sheet cake pan filled with the
. crushed ginger cookies and added cloves, cinnamon and powdered
. sugar, drizzled with butter and cooked for 10-12 minutes it actually
. came out like a wonderful cookie dunking type dessert but then I
. added the pumpkin on top (puree and seasoned with thanksgiving
. spices and baked for 30-40 minutes, I was wondering how it would
. come out but I was more scared than anything for the dinner guest.
. It was a beautiful evening and time for dessert, took cream added a
. little powdered sugar to pour over and topped with walnuts. much
. to my surprise I could have eaten just the base, then the filling but
. it was incredible together. some pieces were pretty jiggle as I did
. not add a binder but it actually made it taste better somehow.

it was a wonderful evening and very special night
a big shout out of Thanks to a friend and you know who you are
and may I duplicate this meal somehow again soon, salivating

Maiyas Shop

These past two months I have visited a local office to get various paperwork in order, a friend traveled with me one day and introduced me to a coffee/tea snack shop that makes coffee the traditional South Indian coffee , the simplest way to explain is the coffee and made to steep overnight (Wikipedia has a longer explanation under the title of “Indian filter coffee”) when you order the coffee or tea, it is pour 1/2 or so in a cup then boiling hot milk is then added to make a perfect balance of flavor.

The first visit with my friend she ordered coffee (you add your own sugar) which was some of the best I have had in such a long time. My second visit I ordered tea and exceeding my expectation was the flavor of the tea, it is strong but it is not bitter or overpowering, it is an art to achieve that perfect balance where the tea is not to powerful and the perfect amount of milk enhances the flavor of the tea.

It is shop that offers snacks, there are chairs standing room only as with so many shops in India right next door is a store which sells any sweet you can think of, which I did not partake in but I did browse.

The location of the shop is No 549/E Double Road near CMH Road, ground floor, next to HBSC bank, Indiranagar 1st stage. If you are in the area, you have to try the tea or coffee (your preference) or both it is definitely worth it. I did not try any of the snacks.

The only downfall is there are chairs to sit, since it is so close to the intersection of CMH on Double Road, you can enjoy as I did sipping tea while people watching but usually I prefer to sit while doing it but it is place for a quick pick me up if you are short on time and don’t want the hassle of a table, ordering, wait staff, etc.

Definitely recommended.