Bored of trying out the same old curries with Brinjal/ Aubergine. Why not have a go at making this spicy tangy Brinjal Pickle?? more

In a hurry, why not cook up this simple and tasty Tomato Rice. Goes well with any yoghurt raita. more

A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

Category Archives: NON INDIAN CUISINE

BURNT CHILLI GARLIC NOODLES

Much as the kids dislike noodles, it is hubby’s favourite, and when the flavour is garlic nothing can be better! Well, tried out this chilli garlic combination and it was worth it especially after hubby said they were the best noodles I had made so far!

This is what you’ll need

Noodles: 400 gms (100 gms per person)

Chopped garlic: 1tbsp

Chilli oil: 2tbsp

Dried red chillies: 4 to 6 (depending on how spicy you like it)

Spring onions: 4 ( sliced)

Carrots: 2 (julienned)

Cabbage: 1 cup (shredded)

Green Pepper: 1 (sliced)

Soya sauce: 1tbsp

Vinegar: 1tsp

Salt and pepper to taste

Let’s get cooking

1. Boil the noodles. Drain and keep aside.

2. Prepare the chilli oil by heating 2tbsp of oil in a small pan. Add finely chopped red chillies and turn off the gas. Let this rest for a while. (You can prepare this earlier and keep. Strain if you like it less spicy)

3. Heat the chilli oil in a wok. Add the chopped garlic and fry until it turns light brown.

4. Add the red chillies broken into bits and fry for another few seconds.

5. Add the vegetables and stir fry for 3 to 4 minutes, until the vegetables are almost done.

6. Add the noodles, soya sauce, vinegar, salt and pepper. Mix well.

7. Fry for a few minutes until noodles are mixed well with the vegetables. Serve hot.

Approximate preparation and cooking time: 50 minutes

Serves: 4

 

MUSHROOM MANCHURIAN (GRAVY)

It was Chinese Cuisine in my kitchen today. Decided to make Paneer Fried Rice and had mushrooms, so made manchurian gravy with them. Was a tasty Sunday meal! πŸ™‚

This is what you’ll need

For the batter

Mushrooms: 2 cups

Cornflour: 4tbsp

Maida (flour): 2tbsp

Ginger garlic paste: 1tsp

Chilli powder: 1tsp

Soya sauce: 1tsp

Oil for frying

Salt to taste

For the Gravy

Onions: 2

Green pepper: 1/2

Garlic: 7 flakes

Ginger: 1/2″ piece

Green chillies: 4

Chilli powder: 1tsp

Soya Sauce: 2tsp

Vinegar: 1tsp

Tomato ketchup: 2tbsp

Green chilli sauce: 2tsp

Cornflour: 1tbsp (dissolved in a glass of water)

Pepper powder: 1tsp

Spring onion greens: To garnish

Salt to taste

Let’s get cooking

1. Slice the mushrooms lengthwise.

2. Make a paste with the cornflour, maida, soya sauce, chilli powder, ginger garlic paste and salt.

3. Coat the mushrooms with this paste and deep fry until golden brown.

4. Drain on a kitchen towel and keep aside.

5. Chop the onions, pepper, ginger, garlic and green chillies.

6. Heat oil in a pan and saute the onions. Add the chopped ginger, garlic and green chillies.

7. Add the peppers, red chilli powder and fry for a while.

8. Add the soya sauce, ketchup, green chilli sauce, vinegar, pepper, salt and the fried mushroom. Mix well and heat until it coats the mushrooms.

9. Pour the cornflour mixture and bring to a boil. Add water if the gravy is too thick.

10. Garnish with spring onion greens and serve hot with noodles or fried rice.

Approximate preparation and cooking time: 45 minutes.

Serves: 4

PANEER FRIED RICE

The other day my hubbie was talking about what he is going to cook Β when I am away and he mentioned Paneer Fried Rice. That was when I decided to make it before he did πŸ˜› since I had some paneer in the fridge. Very easy to make and as hubbie put it “very tasty”!! πŸ˜€

This is what you’ll need

Rice: 1 cup

Paneer: 200gms

Carrots: 2 (julienned)

Onion: 1 (small, finely chopped)

Spring onions: 3 (finely chopped)

Green pepper: 1/2 (thinly sliced)

Red pepper: 1/2 (thinly sliced)

Ginger: 1tsp (finely chopped)

Garlic: 1tsp (finely chopped)

Green chillies: 2 (slit or chopped)

Soya sauce: 2tsp

Green chilli sauce: 2tsp

Vinegar: 1tsp

White pepper powder: 1tsp

Oil: 2tsp

Salt to taste

Let’s get cooking

1. Wash and soak the rice for half an cook.

2. Cook adding 1 and a half glasses of water and salt. Keep aside.

3. Cut the paneer into one inch cubes and fry on a tawa, without adding oil until evenly brown. Keep this aside too.

4. In a pan heat the oil and add the ginger, garlic and green chillies. Fry for a minute.

5. Add the onions, spring onions and fry until transparent.

6. Add the carrots, along with the peppers and continue frying for a further 3 to 4 minutes.

7. Mix in the soya sauce, chilli sauce, vinegar and white pepper powder.

8. Add the paneer pieces and mix well.

9. Lastly add the rice and cook for to to 3 minutes, until the rice mixes well with the paneer and vegetables.

10. Serve hot garnished with spring onion greens and a Chinese curry of your choice.

Approximate preparation and cooking time: 40 minutes (excluding rice soaking time)

Serves: 4

 

 

 

VEGETABLE MACARONI MUFFINS

Everyone at home enjoys pastas, especially if they are in a cheese sauce. Had found a few recipes for Macaroni muffins on various websites, but most of them had used egg and I was looking for an eggless recipe. Finally found one on rakskitchen.net. Followed this recipe with a few modifications. Turned out good.

This is what you’ll need

Macaroni: 1 cup (uncooked)

Mixed vegetables, I used

Onion: 1/2 (finely chopped)

Mushrooms: 3 (finely chopped)

Broccoli: 3 florets (finely chopped)

Carrot: 1 (finely chopped)

Spring onions: 2 (finely chopped)

Butter: 1tbsp

Grated mozzarella cheese: 1/2cup

Bread crumbs: 1/4cup

Chilli flakes: 1tsp

Olive oil: For greasing the muffin pan

Salt and pepper to taste

Let’s get cooking

1. Cook the macaroni as per instructions on the pack. Drain and once cool, mix with half of the mozzarella cheese.

2. Grease a muffin try with olive oil and dust with the bread crumbs generously. Tap off the extra crumbs.

3. Melt the butter in a pan and soute the chopped vegetables for 3 to 4 minutes. Add salt and pepper and eep aside.

4.Β Pre heat the oven at 190 deg C and keep ready.

5. To make the macaroni muffins, add a layer of the macaroni cheese mixture in each compartment.

6. Pour in a few spoonfuls of the vegetable mixture. Add a little more of the cheese.

7. Finally top with bread crumbs and chilli flakes.

8. Bake for 15 to 18 minutes until the top is nicely browned and the cheese melts.

9. Let it cool remove from muffin tray and serve.

Approximate preparation and cooking time: 40 minutes

Serves: 4

* Make sure that the muffin tray is generously coated with bread crumbs to help binding.

* Mozzarella cheese also helps binding the macaroni.

* You can use any vegetables of your choice, like spinach, peppers, corn or non veg filling like prawns, ham and chicken!

 

KARAAGE CHICKEN HOTDOG

Another day at home flicking through TV channels, I found this recipe on a cookery show for Teatime snacks by Chef Rakesh Sethi. It looked easy to make and since I hadn’t thought of what to make for dinner it was the perfect dish to cook up! The recipe did not have any spice in it, so added a few green chillies in the sauce. Hubbie and kids absolutely loved it, though nothing Indian about it, it was yumm. Karaage chicken is a Japanese chicken recipe.

This is what you’ll need

For the chicken

Boneless chicken: 250gms

Spring onion whites: 2tbsp (finely chopped)

Garlic: 3tsp (finely chopped)

Ginger: 3tsp (finely chopped)

Soya sauce: 2tsp

Rice vinegar: 1tbsp (the original recipe used rice wine)

Sugar: 1tsp

Flour: 2tbsp

Cornflour: 3tbsp

Salt: To taste

Oil to deep fry

For the sauce

Oil: 1tsp

Spring onion: 1 (big, chopped)

Soya sauce: 3tbsp

Rice vinegar: 1tbsp

Vinegar: 1tbsp

Green chillies: 3 (chopped)

Salt: To taste

Hotdog rolls, lettuce, mayonnaise and mustard to serve

Let’s get cooking

1. Clean the chicken and cut into bite sized pieces.

2. Marinate the chicken with all the ingredients listed under “for the chicken” except the cornflour for around 15 minutes.

3. While heating the oil for frying add the cornflour to the chicken and mix well.

4. Deep fry and drain on a kitchen towel. Keep aside.

5. For the sauce, heat oil in a pan and add the onions. Saute for 2 minutes.

6. Add the rest of the ingredients and continue cooking.

7. Mix in the fried chicken and let the sauce coat the chicken pieces well.

8. To assemble the hotdog, take a hotdog roll, place a lettuce leaf in the middle, spread a few of the chicken pieces, top with mayonnaise and mustard and serve hot.

Approximate preparation and cooking time: 50 minutes

Serves: 4

 

 

 

VEGETABLE NOODLE SOUP

Noodle soup has been on my mind for quite a long time and finally today found an easy recipe from Sanjeev Kapoor’s Chinese Cooking recipe book. I did not follow t to the T, but made a few modifications according to the vegetables I had at home. A complete meal in itself and even better, low cal!! πŸ˜€

This is what you’ll need

Noodles: 30gms

Mushrooms: 4 (sliced)

Carrot: 1 (julienned)

Spring onions: 3 (roughly chopped)

Fine beans: 4- 5 (halved)

Red chillies: 2- 3

Garlic: 3 cloves

Vegetable stock: 3 cups

Vinegar: 2tsp

Soya sauce: 1tsp

White pepper powder: 1tsp

Oil: 1tsp

Salt to taste

Let’s get cooking

1. Boil the noodles. Drain and keep aside.

2. Chop the garlic and red chillies.

3. Heat the oil in a wok and add the garlic and red chillies. Stir fry for a minute.

4. Add the cut vegetables and fry for another minute.

5. Add the vegetable stock and bring to a boil.

6. Mix in the noodles, soya sauce, vinegar, white pepper and salt. Boil for a few more minutes.

7. Serve immediately.

Approximate preparation and cooking time: 35 minutes

Serves: 4

 

 

PULL APART MUSHROOM CHEESE CHILLI BREAD

I haven’t been very active in the kitchen since the last few days. Last night while browsing through the net I found this recipe for a pull apart mushroom bread and there were similar recipes on quite a few websites, some with mushroom, some with onion. At home everybody likes food spicy, so decided to add some green chillies to it too. A great starter/snack and quick to make.

This is what you’ll need

Sourdough bread: 1 loaf (uncut)

Mushrooms: 8 to 10 (sliced)

Green chillies: 3 (sliced)

Cheese: 10 to 12 slices (cut from a block)

Butter: 3tbsp

Poppy seeds: 1tsp

Spring onion greens: 3tbsp

Chives: To garnish

Salt and pepper to taste

Let’s get cooking

1. Cut the bread lengthwise and horizontally, into squares , keeping the base intact. Keep aside on foil.

2. Melt 1tbsp of the butter and saute the sliced mushrooms for a couple of minutes.

3. Add the green chillies, salt and pepper and then fill this mixture in between the cut bread.

4. Add the slices of cheese in between.

5. Melt the remaining butter and add the spring onions greens, poppy seeds and chives.

6. Pour over the bread.

7. Cover the bread with the foil and bake at 200deg C for 15 minutes.

8. Open the foil and cook uncovered for a further 10 minutes.

9. Serve hot.

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

PRAWN COCKTAIL

The first time I ate Prawn Cocktail was at a restaurant in Mangalore called Pentagon. This was only after I got married. It was my husband’s favourite dish on the menu and he insisted that I try it. Surprisingly I liked it too and just like him it was always one of the items we ate each time we visited that restaurant. It’s been years now, since we have been to Pentagon, and yesterday my husband suddenly thought of it, which got me browsing the net to check for an easy recipe. Found one on the realfood.tesco.com website and it was thumbs up from hubbie after he ate it! Yipieee!! πŸ™‚

This is what you’ll need

Iceberg lettuce: 1/2 (250gms, shredded)

Coriander leaves: 2tbsp (chopped)

Mayonnaise: 2tbsp

Ketchup: 2tbsp

Worcestershire sauce: 1/2tsp

Tabasco sauce: 2- 3 drops

Peeled and cooked prawns: 300gms

Smoked paprika: A pinch

Lemon juice: 1/2tsp

Let’s get cooking

1. Mix the iceberg lettuce and coriander together. Place half of it at the base of 2 glass serving dishes.

2. Mix the mayonnaise, ketchup,worcestershire sauce and tabasco sauce in a bowl. Stir in the prawns.

3. Spoon half of this prawn mixture in the two glass dishes and top again with the remaining lettuce.

4. Finish with the remaining prawns. Sprinkle the paprika and a dash of lemon juice.

5. Serve chilled as a starter.

Approximate preparation and cooking time: 15 minutes

Serves: 2

 

 

 

 

SESAME ORANGE CHICKEN

Personally I am not very adventurous when it comes to trying out different food. A recipe for orange chicken while browsing the internet brought back memories of a trip to Hawaii almost 10 years ago. We went to this food court and almost everyone in the queue for Chinese at Panda Express seemed to be ordering Orange chicken. Even though the name didn’t appeal to me, it was more out of curiosity that I ended up ordering it. I have to admit that since then I have yet to taste Orange chicken that was as good. Tried making it today, in Indian style Chinese and I was quite pleased with the outcome! πŸ˜€ A good change from the usual sweet and sour chinese gravies.

This is what you’ll need

Chicken breasts: 300gms

For the batter

Flour: 5tbsp

Baking powder: 1tsp

Egg: 1 (beaten)

Water: 1/2 cup or as required to make a smooth paste

Cornflour: 3tbsp

Oil for frying

Salt to taste

For the sauce

Garlic: 6-8 cloves (finely chopped)

Ginger: 1/2″ piece (chopped)

Red chilli flakes: 1 1/2tsp

Brown sugar: 5tbsp

Vinegar: 3tbsp

Ketchup: 1tbsp

Soya sauce: 2tsp

Water: 1 cup

Orange juice: 1/2 cup

Cornflour: 2tbsp

Orange zest: 1tsp

Sesame seeds: 1-2tsp

Spring onion greens: To garnish

Salt and white pepper to taste

Let’s get cooking

1. Clean and cut the chicken into one inch pieces.

2. Make a smooth paste, not too thick, using all the ingredients for the batter.

3. Dip the chicken pieces in the batter, coating well.

4. Deep fry in heated oil, until the pieces are cooked and nicely brown.

5. Drain on a kitchen towel and keep aside.Β Β 

6. Whisk all the ingredients mentioned in the sauce except the garlic and ginger together.

7. Heat oil in a pan and fry the chopped garlic and ginger for a minute.

8. Add the sauce and cook on a low flame until the gravy is thick.

9. Add the chicken pieces and boil again for a few minutes.

10. Garnish with spring onion greens and serve hot with fried rice or noodles.

Approximate preparation and cooking time: 35 minutes

Serves: 4

 

 

 

MANGETOUT AND BEAN SPROUT STIR FRY

Today was dedicated to Tarla Dalal’s Chinese cooking! Made vegetable stewed noodles and this seemed like a nice accompaniment to go with it.

This is what you’ll need

Mangetout (also known as snow peas): 1 cup

Bean sprouts: 1/2 cup

Garlic: 6 cloves (chopped)

Chilli flakes: 1tsp

Soya sauce: 1tsp

Butter: 2tsp

Oil: 1tsp

Salt and pepper to taste

Let’s get cooking

1. Blanch the mangetout in salted boiling water for 5 minutes. Drain and keep aside.

2. Melt the butter in a wok and add the oil to it.

3. Add the garlic and stir for a minute.

4. Add the mangetout, bean sprouts, soya sauce, chilli flakes, salt and pepper. Toss well and stir fry for a few minutes.

5. Serve immediately.

Approximate preparation and cooking time: 10 minutes

Serves: 2

 

 

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