Kashmiri Dum Aloo And Grilled Garlic Chicken Wings by Chef Mehboob

Ingredients for Kashmiri Dum Aloo:

• Potato                          10 - 15
• Kashmiri red chili            6
• Yogurt                           2 cup
• Dry ginger powder           1 tsp
• Cardamom powder           1/2 tsp
• Fennel seed powder        1 tbsp
• Clove powder                 1 pinch
• Asafoetida                      1/2 pinch
• Cumin seed powder         1/2 tsp
• Mix spices powder           1/2 tsp
• Mustard oil                      2 tbsp
• Cooking oil                       for deep fry
• Red chili powder              1 tsp
• Turmeric powder              1/2 tsp
• Salt                                 to taste
• Coriander                         2 tbsp

Method:

1. Peal potatoes, make marks with the help of fork and put  into salted water for 15 minutes.
2. Heat the oil in a pan.
3. Then fry potatoes on low heat until golden brown.
   
4. Put kashmiri red chili powder in a water ans make paste of it.
5. Beat yogurt. Then put kashmiri red chili paste, red chili powder, cardamom powder, ginger and fennel seed powder.
   
6. Heat mustard oil in one pan, clove powder, asafoetida and half cup water and boil it.
   
7. Together add salt and mixture of yogurt and boil it.
8. Lastly, put fried potatoes, fry it until the potato absorbed gravy and oil comes up.
9. Garnish with all spice powder and roasted cumin seeds.
10. Sprinkle fresh coriander and serve hot.

Ingredients for Grilled Garlic Chicken Wings:

• Chicken wings                 1 kg
• Chili powder                   1- 1/2 tbsp
• Ginger powder                2 tbsp
• White pepper powder      to taste
• Salt                                to taste
• Lemon juice                    2 tbsp
• Oil                                  4 tbsp
• Worcestershire sauce       2 tbsp

Method:

1. Mix all the ingredients in a bowl except oil
   
2. Now marinate chicken wings for 2 to 3 hours.
3. Heat oil in frying pan, put chicken wings and shallow fry it.
   
4. When one side become brown and crispy, change its side and do another side brown.
   
5. After it, cook on medium flame until tendered.
   
6. Garnish with salad leaves, onion slice and lemon veges and serve.