Spicy Grilled Chicken Legs

I have been struggling since the past 10 years and it looks like a twisted dark and tragic tale of continuous suffering. It is not like I haven't seen good days but the bad ones weigh out them beyond a reasonable proportion.

The worst part of it is that I cannot make anyone understand what I go through emotionally because only I have been through it and it is very unexpectedly bizarre to understand for a person who has not experienced such.

This time right now is very difficult for me and I can't explain because the people around me cannot understand so how would I make a couple hundred strangers understand this.

I might or might not make any recipes anymore but one thing is for sure. For quite sometimes everyone is going to see very less of my food on their timelines but I promise I will be back after that with a youtube channel.

Moving onto today's recipe it is very easy to make unlike my life. Spicy Grilled Chicken Legs is a recipe I saw on Sanjeev Kapoor's youtube channel. Super easy to make and extremely spicy. I mean it is "blow you in to pieces" spicy.

INGREDIENTS:

8-12 chicken legs with or without skin (make slits on the meaty parts)

8-10 Kashmiri dried red chilies or (you can use 3 teaspoon of Kashmiri red chili powder)

Salt to taste

1 tablespoon lemon juice

1 teaspoon coriander seeds

1 tablespoon chopped garlic

Crushed black peppercorns to taste 

Oil for greasing 

First we would marinate the chicken in salt and lemon juice. Keep it separately for at least 20-30 minutes.

Start preheating the oven at 180 degrees.

Now you make the red chili paste by adding dried red chilies or red chili powder with garlic pods, whole coriander and a little water to the mixer.

Apply the paste on the chicken and coat the chicken completely.

Place the chicken on a greased baking tray covered with aluminum foil and put it in the oven.

Bake for 15 minutes, flip it over and then again bake for another 10-15 minutes and chicken legs are perfectly done and tender.

I suggest you squeeze some lemon juice over them and have it with naan and raita.

Philly Cheese Steak Sandwich

America is the land of the free until unless you are black, brown or basically any other color than white. Things are even much more worse thanks to Trump and his hilly billy supporters. Other than that America is not a bad place at all. Good food is hard to find though.

I just do not get one thing that why the hell do people over there like to eat medium rare beef. I mean how the FORK do you chew it? Unless you have titanium teeth it is impossible to digest that.

I always wanted to make Philly Cheese Steak Sandwich but not with beef that is seared for 3-4 minutes. I cooked my beef covered for more than 30 minutes over medium heat.

I know I made this but TBFH this is one of the best sandwiches I have ever had in my entire life. Let me tell you how to make it.

INGREDIENTS:

500 grams lean beef cut into thin strips (extreme thin)

salt and pepper as per taste (for the beef)

2 medium onions sliced (about half an inch thick slices)

2 medium capsicums sliced

100 grams butter (50 grams for the onions and the other 50 for capsicum)

1/4 cup milk

1/2 cup cream cheese

1/2 cup cheddar cheese

Submarine buns (got it from Bread & Beyond)

First of all we will take care of the beef.

Put 2-4 tablespoon oil in a pan and add the beef.

Add salt and pepper and mix the beef properly.

After 5 minutes it will start leaving it's water, turn the heat to medium cover it up and let it cook for 30-40 minutes.

NOTE - Keep a check on your beef because the water will run dry a couple of times during this step and you have to add a cup of water at least twice.

Now we caramelize both onions and capsicum.

Melt butter in a frying pan and add onions.

Cook them on medium heat until they get light brown and translucent.

Repeat the same process with capsicum.

Time to make the sauce.

Add the milk in the sauce pan over low heat. Add cream cheese and cheddar cheese.

Keep stirring until the sauce turns light yellow.

The sauce is ready.

Time to assemble the sandwich because it is no less than an avenger.

1 - Toast the buns in the oven.

2- Spread a layer of onions on the bun.

3 - Spread another layer of capsicum over the onion layer.

4 - Top it with slice strips of beef.

5 - Now pour as much as of the gooey cheese sauce as you want.

THE SANDWICH IS READY TO BE SERVED.

This is no less than a juggernaut of a sandwich. LADIES AND GENTLEMEN STAND UP FOR PHILLY CHEESE STEAK SANDWICH.

One Pot Chicken Fajita Pasta

More than half of my life I have been pronouncing some serious food stuff the wrong way.

Like Jalalpenos or Jamalpenos (which are basically pronounced as Halapenios) I have been saying Fajita as Fajita instead of Faheeta.

Thanks to Hollywood I corrected a lot of my pronunciations because of movies, TV shows and stand-up comedies.

BUT English is not our first language yet we on social media make hell a lot of fun if anyone misspells a word or use wrong grammar or punctuation. ITNE KOI TUM LOG LORD MOUNTBATTEN KE BACHAY NAHI REHTAY

Today's recipe regardless of the pronunciation is very easy to make and not that bad in taste. Fajita is a way of cooking which belongs to the Mexican community. Infuse it with a pasta and you can get a whole different level of flavor. One Pot Chicken Fajita Pasta is what i am going to show you all today. Everything in this recipe happens in ONE pot.

INGREDIENTS:

3 tablespoons oil

500 grams of chicken breast, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow bell pepper, sliced

1 onion, sliced

1 tablespoon salt

1 teaspoon black pepper

1 tablespoon red chili powder

1 tablespoon cumin powder

1 tablespoon garlic powder

5 cups of milk

1 pound penne pasta


1 cup chili cheese, shredded

First we heat up some oil in a pan.

Then we add the chicken and fry it. The chicken will release some water, let it dry and do not worry or you might end up having a nervous breakdown.

Let the water from the chicken dry and the chicken change it's color.


Take the chicken out of the pan.

Add the red, yellow, green bell peppers and onions to the pan. Fry until the onion gets translucent.

Add the cooked sliced chicken now.

Season the pan with salt, pepper, chili powder, cumin powder and garlic powder. Mix it well.

Add milk to the pan and turn the heat to medium low.

Add the penne pasta.

Let it cook for 8-10 minutes. Sometimes it will take 2 minutes more than that so keep stirring the pasta once or twice every minute to prevent it from sticking to the pan.

Take a fork and check your pasta as if it is done or needs more. If your milk has dried up then add a little water and let it simmer until the pasta is done. SEE everything has a solution.

Add the shredded cheese now and mix it well. One Pot Chicken Fajita Pasta is ready to serve now.

Sprinkle some fresh chopped coriander on it and enjoy.