Wings on Fire !!!

Amidst shifting to my new place, a new job and a brief stay at the hospital, I craved for chicken wings… After probably 1 week of eating bland tasteless food in the hospital the first thing I wanted to have was sticky spicy hot chicken wings… So that’s what we did. We went to a local oriental resturant to celebrate our anniversary week. And thank god for those wings I got my lost appetite back. Unfortunately the craving didn’t just stop there. The taste was at the back of my mind all the time and I had to try my hand at cooking those mean spicy wings. I like to call them wings on fire 🙂 Like I said we are shifting to our new pad in next week and the house was in perfect mess when I found some time to cook..
Fortunately wings are fast to cook unlike other chicken parts. All you want for this recipe is some good cider vinegar, schezwan sauce, any other sweet and spicy sauce I used oriental sauce.


Here’s the detailed recipe

10 Chicken Wings.

2 Tablespoon of Apple Cider vinegar

2 Tablespoon of Ching’s Schezwan sauce and oriental sauce

1 Tspoon honey

1 Tspoon corn flour

2 large onions finely chopped

7 to 8 garlic finely chopped

2 Tspoon of finely chopped ginger

zucchini (optional)

Salt to taste


1. In a bowl mix vinegar, schezwan sauce and oriental sauce and cornflour.

2. Heat some oil in a pan on medium flame and add finely chopped onions, garlic and ginger

3. Add the wings.

4. Add salt to taste.

6. Add the sauce mix and Cover the chicken with half glass water with lid on it and let it simmer until the meat is cooked.

7. Add some paprika or chilli flakes if you want more spice.

8. In the end add some zucchini toss it till all the sauce blends with the chicken.

9. Add honey as per your taste at the end.

If you try out this sticky spicy hot and sweet wings let me know how it turns out for you. Mine was just like i wanted it to be.


Herbs Basa fillet | Vietnamese rolls in Indian Kitchen

Weekends are soooo crazy with all week-long pending chores, groceries shopping for the coming week, especially when doing interiors for our new pad. Although it’s all very exciting, it leaves us no time for making meals that I fancy cooking for weekend.

Not so long ago I told my husband about the lemon grilled Basa which I had on a trip to Delhi. I just went all gaga about it and he had no clue what was it all about. (The typical scenario where wife explains and husband doesn’t understand a word) I was amazed by it’s simplicity of flavors brought by classic seasoning of lemon & garlic, the lingering flavor it created was mesmerizing. I just fell in love with it.

This week when I thought of doing a blog on Vietnamese spring rolls I went hunting for rice wrappers at supermart. I usually don’t visit the cold storage section of supermarkets for buying fresh fish or meat simply because I think its costly as well as there is no fun in buying without bargaining, like we do with kolis(fisherwomen) at local machi(Fish) market. I managed to find great quality Shrimps for my planned spring rolls and Basa fillet caught my eye. I couldn’t resist the fish in the cold storage and had to land it on my tawa soon.


I personally can never imagine Basa in an indian spicy avatar like our Surmai or Pomfrets are dressed. This fish is awesome when grilled with minimum spices and flavors. Although it’s a bit heavy on the pocket but I am sure you won’t regret buying it if you try the recipe below.

So I decided to go all herbs (fresh and dry both)and it was an instant hit. Dearest Hubby couldn’t stop licking his fingers.:)

So here goes the recipe for Vietnamese spring rolls

Rice paper rolls

Vietnamese Spring rolls

Ingredients: prepare 4 rolls

4 Thai Rice wrappers

100 grams Shrimps (cleaned and sauté in butter)

Shredded Red Cabbage, Carrots – 1 cup

Lettuce leaves 1 cup

Shredded Plain omelet – 2 eggs

1 Onions cut into rings

Soy sauce/ chilli sauce/ oriental sauce(optional)

Chilli flakes(As per taste)

Basil leaves(1 cup)

Mint leave(1 cup)

Parsley or coriander(garnishing)


Step 1: For soaking the Thai Rice wrappers you will need a huge vessel, would be better if it’s the size of the wrapper. I used my kadai for this purpose.  Fill the kadai with sufficient water and dip the paper one at a time.

Step 2: Take a dry towel and let the wrappers dry off its excess water on it. Letting it stay for 5 mins would be sufficient.

Step 3: lift the paper with both your hands and handle it delicately as it will be softer. While lifting it up, if the paper starts getting tangled don’t panic. Use a little water in that case.

Step 4: Arrange lettuce leaves, cabbage, carrots and shredded omelet.

Step 5: I used some Delmonte oriental sauce(you can use any sauce of your choice just a Tspoon will be enough and this is optional) to sauté Shrimps as I don’t like them plain which is the usual traditional recipe.

Step 6: Arrange Basil leaves and mint. Sprinkle some salt and chilli flakes

Step 7: Fold from the sides first as shown in the pic and then roll it. Serve it cold with Chilli sauce.

Lemon Herbs Basa


250 gms Basa fillet

lemon juice from 1 lemon

1 T-spoon apple cider vinegar

Curry leaves, parsley, Sweet Basil (1 cup) made into a coarse paste.

Dried Oregano, Rosemary Sprinkle, chilli flakes as per taste

Salt as per taste


Step 1: Wash the fish and drain access water from it.

Step 2: Rub Salt as per your taste with lemon juice and a Tspoon of apple cider vinegar

Step 3: Further marinade the fish with curry leaves, parsley, basil paste and some chilli flakes.

Step 4: keep aside for an hour.

Step 5: Sprinkle dried herbs before Shallow frying in a non-stick pan.

The Fish would take approx.. 5 to 10 mins to cook. Let it fry till golden brown from both the sides. Serve with some steamed veggies.