Garlic Roasted Chicken Wings

Ingredients (for 2 kg of chicken wings)

  • 2 kg chicken wings
  • 1 cup yogurt
  • 20 cloves of garlic, chopped
  • 1/2 cup olive oil
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon black pepper
  • 2 teaspoons salt
  • 1 lemon juice
  • 1 tablespoon mustard oil
  • 1 tablespoon of paprika
  • 1 tablespoon of onion powder
  • 2 tablespoons chopped fresh parsley (optional for garnish)


  1. Clean the chicken wings and pat them dry.
  2. In a large bowl, combine yogurt, Lemon Juice, chopped garlic, olive oil, mustard oil, soy sauce, honey, apple cider vinegar, salt, and pepper. Mix well to combine all ingredients.
  3. Add the chicken wings to the bowl and toss until they’re fully coated with the garlic mixture.
  4. Cover the bowl with plastic wrap and marinate the chicken wings in the refrigerator for at least 2 hours. For best results, marinate overnight.
  5. Preheat your oven to 200°C (around 400°F).
  6. Arrange the chicken wings on a baking sheet lined with parchment paper. Make sure they’re in a single layer and not too crowded.
  7. Pour any leftover marinade over the chicken wings.
  8. Roast the chicken wings in the preheated oven for 40-45 minutes or until they’re golden brown and crispy. Flip them halfway through to ensure they’re evenly cooked.
  9. Once done, remove the chicken wings from the oven and let them cool for a few minutes.
  10. Garnish with chopped fresh parsley if desired and serve.

The Result

Garlic Bread (Tej’s Baking At Home) – COVID TIMES

well, I was annoyed by buying the bread from the market every alternate day and did not like the taste. Moreover, they say wheat, and god knows what’s inside. So here is an awesome easy recipe, at least we could do this whenever is needed and know what’s inside.

INGREDIENTS (Cooking time 25 mins., Fermentation about 2 hours or overnight)

  1. 12 Gm active yeast in 1/2 cup lukewarm water
  2. 1 Tbsp (5 gm) sugar
  3. 500 gm general-purpose wheat flour
  4. Salt – 1 tsp
  5. garlic powder – 2 tsp
  6. oregano seasoning – 2 tsp
  7. onion powder – 2 tsp
  8. Milk (Lukewarm) 1/2 cup
  9. oil/melted butter (3 Tbsp)

Mix Water + Yeast + Sugar and keep it aside for 15 minutes

Mix the rest of the ingredients and knead to a soft sticky dough (add water if necessary).  Mix yeast water and keep for fermentation for 2 to overnight.

Take out the dough and knead it for 5 more minutes to push out all the air. Roll it into a thick (1/2 an inch) round shape.  Grease the baking dish and swivel dry flour all around the container. Remove access flour and place the flattened dough for baking

Bake it in a convention mode / preheated over at 200 Celsius for 25 to 35 minutes.

Results: Below is the awesome result of freshly home-baked bread and staying for days together.  Now you know what’s inside 

Never like before – Chicken Keema YUMMY!!


Minced Chicken – 500 grams
Onion – 2 (finely chopped)
Tomatoes – 2 (finely chopped)
Ginger-Garlic Paste – 2 teaspoons
Green Chilies – 2 (finely chopped)
Red Chili Powder – 1 teaspoon
Turmeric Powder – 1/2 teaspoon
Coriander Powder – 1 teaspoon
Garam Masala Powder – 1 teaspoon
Cumin Seeds – 1/2 teaspoon
Oil – 2 tablespoons
Hung Curd – 1 cup
Salt – to taste
Fresh Coriander Leaves – a handful (chopped)
Water – 1/2 cup

Heat oil in a pan over medium heat, and add the cumin seeds. Wait for them to splutter.

Add the chopped onions to the pan and sauté until they turn golden brown.

Add the ginger-garlic paste to the pan and sauté for another minute until the raw smell is gone.

Add the chopped tomatoes and green chilies to the pan, mix well, and cook until the tomatoes are soft.

Now, add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute.

Add the minced chicken to the pan and mix well. Cook until the chicken changes color.

Add the salt and water to the pan, curd, cover it, and let it cook for about 15-20 minutes, stirring occasionally.

Once the chicken is fully cooked, add the garam masala powder and mix well.

Garnish with chopped fresh coriander leaves and serve hot with naan, rice, or your choice of bread.

Enjoy your Chicken Keema!

Hai Hai! Karela and Pyaaz

This works amazingly all the time I have done it. Mix all the spices in the quantity mentioned below.

Peel, and Slit the karelas lengthwise as shown below. Apply light salt and keep them overnight to release bitter juices.


1. Wash the karela lightly in the morning

2. Stuff it with light masala prepared by mixing the spices mentioned above. you can proportionate the quantity of spices based on quantity you are preparing.

3. Deep fry it to dark brown.

4.  Peel off medium onions and cut them to a ‘+’ perpendicular half slit.

Stuff the slits with masala

5. Shallow fry onions  on a slow to medium heat in  3 to 4 tbsp of oil for about 5 to 6 minutes each side. Flip only once

6. Add Deep fried karela and cook together for another 5 minutes.

and the final result