Mom's Fried Chicken

I know. I know. There are probably a million recipes for "Mom's Fried Chicken" out there in that vast sea of the internet, but this is the chicken I grew up with. This is the recipe of warm hearts and tummies.

And in my opinion; is the best, non greasy, perfectly moist, EASIEST fried chicken out there.

Mom's Fried Chicken

2 lbs of FROZEN, boneless chicken pieces, 4-6in long
1 c all purpose flour
2 tsp salt
3 tsp pepper
1 tbl garlic powder
2 tbl onion powder
2 tsp "Pappy's Spice" (Optional, if used reduce salt to 1 tsp)

1. Mix all the dry ingredients in a resealable ziplock bag, mush it around a bit to combine all the spices. Add half the frozen chicken tenders and coat well with flour mixture. Let set for 5 mins.

2. In a wide, deep frying pan, heat up 1/2 in of vegetable oil on medium heat.

3. Add chicken tenders to the hot oil, leaving a bit of room in between each piece (for turning).

  If you are using chicken BONE IN: Fry 15-10, 15 minutes one side, then flip and cook another 10.
  If you are using chicken BONELESS: Fry 10-15, 10 minutes one side, then flip and cook another 15.

Fry until golden brown of course.

4. Turn down the heat to low and cook chicken an additional 10 minutes to insure they are fully cooked all the way through. You could check each tender with a meat thermometer, but that is impractical for such small pieces. Repeat the process until all chicken is cooked.

5. Drain on paper towels. Serve alongside a fresh spinach salad with pears and Parmesan cheese dressing.


Calories calculated using SparkRecipes Calculator: 189.9 calories per serving, calories do not include oil absorbed during frying.

Chai Banana Fritters

If someone asked me earlier what a fritter was, I couldn't tell you. But after going to the fair and seeing people just raving about how yummy they were I decided to try my hand at it.

I had to look it up. Thanks Wikipedia! :A fritter is any kind of food coated in batter and deep-fried.

Ok...sounds like a doughnut...sounds like sweet and sour pork...sounds like fish and chips from a restaurant... I have been eating "fritters" for a long time and didn't even know it!

In my fritter experiment I had some ripening bananas on my shelf so I went with banana fritters. But that sounded too plain so I threw in my favorite spice combo: Chai. I also don't stay restrained to keeping the food whole, as traditional fritters are. I mashed these bananas up for a uniform flavor.

Result: These reminded me a lot of Chinese doughnuts, but better! Chai Banana Fritters melt in your mouth with a fresh taste from the bananas on a sinful backdrop that only fried food gives.

Chai Banana Fritters                                            Serves 4, 4 fritters each
                                                                                                   Time: 20 mins

4 medium ripe bananas (black on the outside and mushy inside is perfect)
1 c flour
1/4 tsp cinnamon
3/4 teaspoon baking powder
2 chai tea bags, open bags and empty contents
1 tbl sugar
1 teaspoon of salt

Oil for frying
2 tbl sugar for rolling

Optional:
2 tbl coconut milk+1 tbl flour for added sweetness, roll in coconut shavings.
Caramel sauce, topping
1 tbl hot chili powder

1. Mix dry ingredients in a small cup or bowl.
2. Mash bananas into a pulp; I left mine a bit chunky. Mix four into bananas until you get a thick batter. 
3. Heat vegetable oil in a deep pan or wok (about 2 in) to medium heat. To make sure that your oil is hot, drop a quarter teaspoon from the batter in the oil, when it sizzles your oil is ready.
4. Using a tablespoon or a cookie scoop, scoop batter and drop 3-4 spoonfuls slowly into hot oil. Fry and turn until golden brown. Drain on paper towels.
5. Repeat until batter is gone. You will make approximately 10-12 fritters depending on the size spoon you are using. Roll warm doughnuts in sugar or dust with confectioners sugar. 
 

Serve with your favorite ice-cream or enjoy alone.

Calories Calculated using Sparkrecipes Calculator: 245.1 calories per serving. This calculation is made with the assumption the reader will roll the fritters in sugar, it does not include calories of oil absorbed during frying. 

Spinach and Pistachio Kofta

A crunchy take on the soft and tender fried paneer. This is a classic recipe that I have seen many bloggers retell since there is not much to the recipe. 

I added spinach since paneer is a cheese and I LOVE spinach and cheese combinations. 

And, I added Pistachios after I saw a few bloggers adding ground almonds and peanuts to their recipes. I figured pistachios are a soft nut like the other two and it sounded right together with cheese and spinach.

 

The combination of all three ingredients went so well together. The gravy was rich and the added crunch of the pistachios with the soft paneer was simply sublime.

I am so happy with this recipe. Not only is it filling, but it's healthy too!

I am most pleased because this recipe leaves a lot of room to come back and play with different flavor combinations to make another (different), healthy dinner, delicious.

Spinach and Pistachio Koftas                                       Serves 4

For Koftas

1 package of paneer, crumbled
1/2 c frozen spinach, thawed and squeezed dry
2 tbl finely chopped pistachios
1/4 tsp turmeric powder
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp Kitchen King
1/2 tsp garam masala
2 tbl flour
2 tbl fine breadcrumbs (optional)
Oil for frying

1. Crumble the paneer on a wide plate, top with remaining ingredients, except breadcrumbs and oil; mix until combined.

2. Take a handful of mix at a time and create 5-8 balls, formed tightly. Roll in breadcrumbs if desired.  As I tried both techniques, breadcrumbs and without, and the balls tasted the same either way. The only difference is, the ones coated in crumbs were much more uniform in color.

3. Heat up a wok or fryer and deep fry koftas for 5-8 minutes or until golden brown. Drain on a paper towel.  

For Curry

2 tbls oil Oil
3 whole cloves
1/2 tsp ground cinnamon or 1 in stick
1 tsp cumin seeds
3 cloves garlic, minced fine
1 onion, chopped
1/2 can chopped tomatoes or 2 whole tomatoes chopped
1 tbl salt
1/4 tsp turmeric
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp Kitchen king
1/2 tsp Garam masala
3/4 c milk (I used 1% fat) 
1 tbl chopped pistachios (Garnish)

1. In a wide saute pan, heat up the oil and add the cumin seeds, cloves and cinnamon, let cook on medium until aromatic and cumin seeds begin to pop. 

2. Fry the onion and garlic until onions are tender and slightly brown. Coat well with the sweet spices.

 

3. Add the tomatoes and the remaining spices; mix well. Let vegetables cook for 5 minutes or until tomatoes fall apart. 

4. Slowly add the milk to the curry until thoroughly mixed. Add the fried koftas, coat in the curry sauce; cover and let simmer on low for 10 minutes. Curry will thicken quickly, add more milk to reach desired consistency. 

  

5. Serve koftas and curry over herbed rice, garnish with chopped pistachios. 

Calories calculated using Sparkrecipes calculator: 158.5 calories per serving. This count does not include calories included if eaten with rice or oil absorbed while frying. The calculation was also made with the assumption the reader is using breadcrumbs.

Eggplant BLT

Yesterday I was craving eggplant (aubergine, brinjal, whatever you like to call them). And when you have a craving it seems to be all you think about. But I was reluctant to cook any, I was getting bored with the perennial plant. I have prepared them baked, in lasagna, covered in sauce, fried and spicy, cooked like a twice baked potato etc...- Change was needed. Something new.

Googling around (That's a word, right?), I simply wrote, 'creative uses for eggplant' and I found a post by Real Simple who breaded the slices and fried them until crispy, (OK yawn, been there, done that), THEN, he used the crispy slices like 'bread' to make a sandwich! Ugh! So creative!

The chef's recipe didn't sound appetizing, and I didn't have half the ingredients anyways so I adopted it into the classic, and Real Simple Bacon, Lettuce, and Tomato sandwich.

This is possibly one of my top ten favorite recipes for 2012. 
It is seriously good food.

Here is Matt Romero's recipe with some adaptation by me.

Ingredients                                                         Time: 30 minutes, serves 2
                                                                                          Makes approx six 'sandwiches'
5-10 slices of bacon (however much bacon you like)
1/3 c flour
1/3 c cornstarch
1 large egg beaten
1/2 c fine breadcrumbs
1 medium/ large eggplant, cut into 1/2 inch rounds
1/2 c vegetable oil
kosher salt 

4  leaves romaine lettuce, torn in half 

2  small tomatoes, sliced

 

Directions

1.  Line a plate with paper towels and place the eggplant slices on top, sprinkle with salt and let sit for 15-30minutes, here's why. Rinse and pat dry.
2. In a frying skillet, cook bacon like normal until done to your liking, drain on paper towels and keep warm in the microwave. Drain bacon grease if you'd like or use it for step 4.
3. Mix the flour and cornstarch together. Place the flour mix, eggs, and bread crumbs in separate shallow bowls. Dip the eggplant slices in the flour mix, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere completely coating. Don't worry about the sides being coated.  
4. In the same skillet, heat half the oil over medium-high heat. Cook half the eggplant until golden brown and crisp, 2 to 3 minutes per side; transfer to a paper towel–lined plate, repeat with the remaining oil and eggplant. Sprinkle the hot eggplant with ½ teaspoon salt.
5. Layer the eggplant, bacon, lettuce, and tomatoes, to form  "sandwiches," with the eggplant on the top and bottom of each stack. 
6. Eat and enjoy!

Calories calculated using Sparkrecipe Calculator: 471.2 calories per serving (3 sandwiches), *Calories calculated with 5 slices of bacon

The tiny ends can be made like 'sliders' Love it.

Zucchini-Carrot-Potato Latkes

I have stated before that I am not a big frying person. I don't like the idea of spluttering hot oil just asking to burn me if I make a mistake. But there are certain food that I will take a risk for.

The Veggie Latke is one. I LOVE these little potato pancakes and thanks to my BHG's magazine inspiring me, added shredded carrots and zucchini and it made them even more amazing.

Try these next time you want a warm lunch and have friends over.

Zucchini-Carrot-Potato Latke           Serves 4

4 small russet potatoes, shredded
1/2 small onion, shredded
1 zucchini, peeled and shredded
2 carrots, peeled and shredded
1 scallion, sliced
2 eggs, slightly beaten
1/3 c bread crumbs
1/2 tsp salt
1/4 tsp pepper

1. Combine shredded vegetables (potato-carrots) in a thin, clean cotton dish towel or a double wrapped piece of cheesecloth. Squeeze out as much liquid as you can (this makes some muscle, recruit a show-off man that happens to me lurking around the kitchen).

2. Empty contents into a bowl, mix remaining ingredients. Take out a shallow frying pan and pour in 1/4 inch vegetable oil in the bottom. Heat until hot, 375F.

3. Using your hands, form golf ball sized balls of the vegetable mix and gently place into the oil. It's important not to overcrowd the pan or it will reduce the cooking oil's temperature resultingin: uneven browning, more oil absorption of the latkes due to longer cooking, and the latkes may stick together if touching. Don't cook more then 3 to 5 at a time. Flatten each one with the bottom of a slotted spatula. Cook 3 minutes on one side, turn once and cook an additional 2 minutes for the other side until golden brown.

4. Remove with a slotted spatula to a plate with paper towels to drain. Repeat with remaining mixture.

5. Serve with sour cream and garnished with chives if desired (I highly desire it).

Calories calculated using Sparkrecipes Calculator: 219 calories for 3 lakes. Note: Calorie count does not include the oil absorbed when cooking or garnish.