Saucy Chicken Teriyaki with Rice Recipe | Lively Weekends | Japanese Food

Method:
Take a sauce pan add soy sauce, Worcestershire sauce, hot sauce, brown sugar, honey, water, 1 tsp chopped ginger, 1-1/2 tsp chopped garlic mix it and let it simmer on low boil for 8-10 minutes. Stir continuously this will begin to thicken it until it reaches your desired consistency and thickness. Remove it from the heat and let it cool at room temperature. Then pour on chicken and marinate for 30 minutes. Take a pan heat 2 tbsp sesame oil add marinated chicken fry until cooked add reserved marinated sauce and sesame seeds.Take another pan heat 1 tbsp oil sauté carrot, onion after few minutes add capsicum, salt and pepper. Take another pot heat 2 tbsp sesame oil sauté 2 tbsp chopped garlic and 1 tsp ginger paste. Add cooked rice, fried vegetables and fried eggs mix well. Garnish with spring onions and serve.

Method:
Beat eggs and sugar until creamy. Add vanilla essence, salt and oil beat for 1 minute. Add flour, baking powder and baking soda mix with whisk. Add milk and mix it well. Bake in Preheated oven at 200°C for 15-20 minutes and serve

Method:
Wash and clean trotters. Take a large pot heat oil/ghee and add onion paste fry until brown. Add ginger and garlic paste sauté for 2-3 minutes. Add red chili powder, salt and turmeric powder and sauté for 5 minutes. Add yogurt and mix well until oil separates. Now add water and cook on low flame until done around 3-4 hours. Add spice powder and put it on simmer for 10 minutes. Mutton trotter is ready garnish with fresh coriander, ginger and green chilies. Serve with lemon wedges.