Anjula’s Beetroot & White Chocolate Halwa
October 3, 2018
Anjula Devi’s Lamb Shanks Cooked in Yogurt
October 3, 2018
COOK: 1 hour and 25 minutes. Cook long and slow. SERVES: 4-6 Crispy and golden pakora teamed up with hot ‘masala cha’ is a great combination. Enjoy the mouth-watering pakora along with your family or friends. The taste and aroma of the pakora will make your get-together a memorable occasion. Note – no water is added to create these pakoras, only the water naturally drawn from all of the fresh ingredients. Ingredients Second marinade Garnish Method: Combine all the ingredients, except for the second marinade and garnish, in a large bowl. Stir and mix well. Cover the bowl with cling film and place in the fridge overnight. Remove the wings from the fridge and allow them to come up to room temperature (about 30 mins) Pre heat the oven to gas mark 3 or 160 C Place the wings on a large baking tray in a single layer, without crowding. Place the wings in the oven and cook for 45 minutes. After 45 minutes remove from the oven, sprinkle the sugar and add the white wine vinegar. Gently coat the wings using tongs to ensure they are fully coated with the brown sugar and white wine vinegar Stir the wings really well, then place them back in the oven for a further 40 minutes or until the wings are beautifully tender and the chicken is falling off the bone. Garnish with roughly chopped fresh parsley or coriander. 
2 tbsp maple syrup
1 tbsp dark soya sauce
1 tbsp Worcester sauce
1 tsp smoked paprika
2 tsp hot red chilli flakes (optional)
Zest and juice of one orange
600 g chicken wings
50 ml buttermilk (use natural yogurt if you can’t find buttermilk)
½ tsp nigella seeds
1 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp fennel seeds
1 tsp dry fenugreek leaves (use dry parsley if can’t get fenugreek leaves)
3 tbsp brown sugar
2 tbsp white wine vinegar
You can use fresh coriander or fresh parsley
