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Ingredients:
2 pound chicken wings 10
1 1/2 tsp garlic; minced,
1/4 cup soy sauce,
1/4 cup white wine,
1 1/2 tsp Chinese five spice powder,
1 1/4 tsp salt,
3-4 tbsp oil.

Method:
Mix together all the ingredients and marinate the wings in a container, seal with plastic wrap or marinate the wings in a resealable bag. Refrigerate for few hours or overnight for best results. Either grill the wings till they are cooked and nice brown. Or bake at 350° F (175° C) for till chicken is done. Brush with remaining marinade at intervals.

Can you have a Thanksgiving without a deliciously herbed and perfectly roasted turkey….naah! Heres a simple recipe for this Thanksgiving. Enjoy!

Ingredients: (Make 10 servings)
1 12-14 pound whole turkey,
1/2 cup fresh rosemary sprigs; chopped,(or 1/4 cup of dry rosemary)
1/2 cup sage leaves,
1/4 cup fresh thyme, (or 1/4 cup of dry thyme)
1 tsp grated lemon zest,
Salt and pepper to taste,
1/2 cup butter melted,
1-2 cups of chicken broth,
1 stalk celery; halved,
Few carrot sticks,
1 small onion; halved.

Method:
Preheat the oven to 325° F (165° C).
Remove the neck, giblets and other organs from turkey. Reserve and use that for the gravy. Rinse the turkey inside and out with cold water and pat dry. Sprinkle salt in the cavity of turkey.
In a mixing bowl, combine together butter, herbs, lemon zest and pepper.
Slightly loosen the skin of the turkey by gently sliding your hand under the skin. Then using you finger, take a generous amount of butter mixture and smear on each half of the breast. Smear some mixture evenly near the neck, skin of the breast and all over. Stuff some of the mixture in the main cavity. Stuff the neck cavity with carrot sticks, celery stalk and onion. Pull out some excess skin near the neck to seal, and secure it with toothpicks or skewers.
Bake at 325° F (165° C) for about 1 hour. Then add a cup of chicken broth to the pan, rotate the pan and continur to roast until meat in the thickest part of the thigh registers about 180° F on the meat thermometer. The turkey will take about 3 to 4 hours, depending on size of the turkey and the oven. Later transfer the turkey to a large platter and cover and let it stand 15-20 minutes before carving. Serve with gravy.

This is a traditional Maharashtrian (Konkan) recipe. I learnt it from my mother, she is an awesome cook and just like her other recipes, this recipe too is out of the world. I have been eating this delicious preparation since my childhood and even today whenever I visit her, I ask her to prepare this for me. A quick and finger-licking recipe.

Cooking Time: 10 minutes
Serves: 4

Ingredients:
500 gms prawns or shrimps; peeled and deveined,
1 onion; diced,
1/2 cup dessicated coconut,
6 cloves of garlic; crushed,
1/4 tsp turmeric powder,
1 tsp red chilli powder,
Salt to taste,
Oil for frying,
Water,
Chopped coriander leaves to garnish.

Method:
Dry roast the coconut till it turns brown stirring occasionally (do not burn) and grind with little water to a paste.
Meanwhile heat oil in a kadhai (wok), add garlic and roast it till it turns light brown. Then add onion and saute till onion becomes transparent. Then add turmeric and red chilli powder and cook for a minute. Now add the ground coconut paste, stir well, cover and cook for 2 minutes. Uncover, add the prawns, mix, add water to form gravy and again cover with the lid. Pour some water on the lid. Cook on medium-high flame for 5-6 minutes or till prawns are cooked. Garnish with fresh coriander leaves and serve with chapatis (Indian bread).

Ingredients:
1 kg potatoes,
250 gms carrots,
80 gms Olive oil or fat,
Salt to taste,
Pepper to taste,
Kasuri Methi (Dry fenugreek leaves - optional).

Method:
Peel the potatoes and cut in big pieces. Take care to check that all the potatoes are equal in size. Peel the carrots and slice them into medium thick slices. Lightly blanch the carrots and boil potatoes for 7-10 minutes. Do not overcook the potatoes. Strain the carrot and potatoes and transfer them to a bowl and shake them a little to have rough edges. Season them with salt and pepper.
In the mean time, preheat the oven to ‘Gas Mark 7′ or 220 degrees C. Prepare the roasting tray. Add olive oil or any other fat to the tray
and keep the tray for heating in the oven on the upper shelf. After few minutes take out the tray from oven. Make sure the fat is pipping hot when you add the potatoes and carrots. With the help of a spoon transfer the potatoes and carrots from the bowl to the tray. Crush and sprinkle some kasuri methi over them to give it an indian taste.
Keep it in the oven for 45 mins. Take out the tray from the oven and turn over the potatoes and carrots keep them back till potatoes turn golden brown. Trasfer to serving dish and serve hot. Enjoy!

Ingredients:
2/3 cup cocoa,
1 cup white sugar,
2 tbsp cornstarch,
1/4 tsp salt,
2 egg yolks; beaten,
2 tbsp butter; softerned,
2 tsp vanilla extract,
2 cups milk,
Whipped cream as per choice,
Chocolate chips.

Method:
Mix sugar, cocoa, cornstarch and salt in a saucepan. Put over the flame and stir in milk slowly and gradually. Cook on medium flame, stirring continuously till the mixture thickens. Remove the saucepan from flame and gradually stir in the egg yolks. Return to flame and cook stirring for 2 minutes. Again remove from flame and stir in the butter and vanilla extract. Mix well, transfer to serving bowls, chill in the refrigerator. Top with whipped cream and chocolate chips while serving.