Tag Archives: chinese

CRACKLING SPINACH WITH PANEER (CRACKLING SPINACH WITH COTTAGE CHEESE)

The first time I tried this dish was in a popular restaurant in Mangalore called Palkhi. I can still remember the flavour of the crunchy spinach and paneer. Sanjeev kapoor had a similar recipe where chicken was used. I decided to try out the same using paneer instead of chicken.

This is what you’ll need

Finely chopped and deep-fried spinach: 1 cup

Paneer: 250gms (cut into cubes)

Oil for deep-frying and 1tbsp

Soya sauce: 2tbsp

Chopped garlic: 2tbsp

Chopped spring onion greens: 2tbsp

Red chilli flakes: 2tsp

Cornflour: 1 to 2 tbsp

White pepper powder to taste

Salt to taste

Oil: 1tbsp

Chopped ginger: 1/2tbsp

Celery stick: 1tbsp (chopped)

Onion: 1 medium, cut into cubes and layers separated

Chopped coriander leaves: 2tbsp

Sugar: 2tsp

Honey: 1tsp

Dried red chillies: 5 (diagonally sliced)

Sesame seeds: 1/4cup (toasted)

Let’s get cooking

1. Heat sufficient oil in a pan.

2. Take the paneer cubes in a bowl.

3. Add the white pepper powder, salt, 1 tbsp soya sauce, 1 tbsp chopped garlic, 1 tbsp chopped spring onion greens and 1 tsp chilli flakes. Mix and leave aside to marinate for 10-15 minutes.

4. Add the cornflour and mix well.

5. Deep-fry paneer in hot oil till golden and crisp. Drain on absorbent paper.

6. To prepare sauce, heat 1 tbsp oil in a pan. Add ginger and sauté for 30 seconds.

7. Add the celery and sauté for 30 seconds.

8. Add remaining garlic and sauté till golden.

9. Add the onion and sauté till translucent.

10. Mix in the coriander leaves and toss to mix. Add some water and mix well. Add remaining soy sauce, ½ teaspoon chilli flakes, fried paneer and toss to mix.

11. Add 1 teaspoon sugar, honey and toss to mix. Add remaining chopped spring onion greens and mix well.

12. To prepare crackling spinach, heat oil in a non-stick pan. Add dried red chillies, fried spinach, remaining chilli flakes, sesame seeds and remaining sugar and toss to mix.

13. To serve place the fried paneer in a plate and top with the crackling spinach.

Approximate preparation and cooking time: 45 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! 🙂

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

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! 😀 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.  

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

 

 

 

CHINESE CHILLI PRAWNS

Among the many Chinese prawn dishes, this one is easy to make and goes well with rice and noodles.

This is what you’ll need

Prawns: 250gms

Onion: 1

Ginger garlic paste: 2tbsp

Soya sauce: 1tsp

Vinegar: 2tsp

Chilli flakes: 1tsp

Tomato ketchup: 4tbsp

Chilli sauce: 3tbsp

Cornflour: 1tbsp (mixed in half to 3/4 cup of water)

Green chilli: 1 (chopped)

Spring onion greens: 2tbsp (chopped)

White pepper powder and salt to taste

Oil: 2tbsp

Let’s get cooking

1. Wash, clean and shell the prawns. Chop the onion.

2. Heat half the oil in a wok and stir fry the prawns, vinegar, soya sauce and half of the ginger garlic paste for 2 minutes. Keep aside.

3. In the same wok, heat the rest of the oil. Fry the remaining ginger garlic paste for half a minute.

4. Add the onion and chilli flakes and saute for a few minutes.

5. Add the ketchup, chilli sauce and the prawns. Mix well.

6. Finally add the salt and pepper, along with the cornflour paste. Bring the gravy to a boil. Adjust thickness of the gravy.

7. Garnish with green chillies and coriander leaves/ spring onion greens and serve hot with rice or noodles.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

SWEET CORN CHICKEN SOUP


This is what you’ll need

Sweet Corn: 200gms

Chicken: 75gms (boiled and flaked)

Milk: 75ml

Green chillies: 2

Cornflour: 1tbsp

Water/ Stock: 2 cups

Butter: 30gms

Egg: 1 (optional)

Vinegar: 1tsp

Soya sauce: ½tsp

Green chilli sauce: ½tsp

Salt and pepper to taste

Let’s get cooking

1. Melt the butter in a sauce pan. Add the green chillies and fry for half a minute.

2. Add the corn, milk, water, salt, pepper and boil.

3. Dissolve the cornflour in 3tbsp water and add to the soup. Boil until it thickens.

4. Add the beaten eggs stirring with a fork.

5. Finally add the chicken, soya sauce, chilli sauce and vinegar.

6. Serve hot.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

Dietician’s Note

Corn is a low-fat complex carbohydrate that should have a regular place in any healthy meal. These high-fibre, fat-fighting kernels are also hearty and satisfying. Soups as we all know have a good satiety value and therefore good for anybody on a weight reducing diet.

For diabetics, cutting down on carbohydrates can be a good idea, but only in some instances and never completely. It has been found that sweet corn has a medium Glycaemic Index  of 60. A bowlful of the soup is advisable.

Good for people with high cholesterol since the high amount of fibre in corn helps lower cholesterol levels and also helps to reduce the risk of colon cancer. The insoluble fiber in corn helps with constipation and hemorrhoids.

Chicken is a good source of protein.

CHILLI PANEER

There used to be a restaurant called Jalsa which we always went to only for their Chilli Paneer. My son Nishant loves spicy food and all of a sudden when he said that he wanted to eat Chilli Paneer I was tempted to eat it too. So Saturday special was Chinese. Vegetable Schezuan Noodles.

This is what you’ll need

Paneer: 250gms

Onions: 2

Green pepper: 1

Green chillies: 5

Flour: 2tbsp

Cornflour: 2tbsp

Garlic: 6 cloves

Soya sauce: 2tsp

Vinegar: 1tsp

Tomato Ketchup: 2tbsp

Chilli sauce: 1tbsp

Lime juice: 1tsp

Spring onion greens: To garnish

Oil for frying

Salt to taste

Let’s get cooking

1. Cut the paneer into once inch cubes and keep aside.

2. Make a paste with the flour, cornflour and salt, adding a little water.

3. Dip the paneer pieces into this mixture and deep fry until golden brown. Drain on a kitchen towel and keep aside.

4. Chop the onions and pepper into one inch pieces. Slit the green chillies and crush the garlic.

5. Heat oil in a pan and saute the onions until light brown.

6. Add the garlic and green chillies and fry for a minute.

7. Add the pepper and toss for a couple of minutes.

8. Add the sauces, salt and paneer pieces and mix well. Fry on medium heat for 3-4 minutes, until the sauces coat the paneer well.

9. Serve hot garnished with lime juice and spring onion greens.

Approximate preparation and cooking time: 40 minutes.

Serves: 2

SCHEZUAN NOODLES

Indian Chinese, my husband’s favourite and of course mine too! There are so many varieties to choose from but today we settled for Noodles with Chilli Paneer. A perfect meal for the weekend! 🙂

This is what you’ll need

Noodles: 4 nests (boiled and drained)

Carrots: 2

Pepper: 1

Cabbage: 1 vati

Spring onions: 2 bunches

Soya sauce: 1tsp

Schezuan sauce: 2tbsp

White pepper powder: 1/2tsp

Oil

Salt to taste

For the schezuan sauce

Red chillies: 10-12 (soaked for 15 minutes)

Ginger: 1/2″ piece

Garlic: 10 cloves

Chilli sauce: 1tbsp

Vinegar: 2tsp

Soya sauce: 1tsp

Sugar: 1tsp

Let’s get cooking

1. Grind the red chillies, ginger and garlic for the schezuan sauce. Heat oil in a pan and fry this paste for a few minutes.

2. Add the rest of the ingredients and fry again for a few minutes. Cool and use as desired.

3. Chop the spring onions finely and slice the rest of the vegetables.

4. To prepare the noodles, heat oil in a wok until it smokes. Add the spring onions and fry for a minute.

5. Add the rest of the vegetables and stir fry for a few minutes.

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

7. Stir well in the hot wok and remove from flame. Garnish with spring onion greens and serve hot with any Chinese gravy.

VEGETABLE HOT AND SOUR SOUP

On a rainy gloomy day, which in Liverpool is almost every other day I thought the perfect thing to liven up the mood was some hot and sour soup. Was lucky that on a day like this I had all the ingredients that I needed, so there was nothing to stop me from making it.

This is what you’ll need

Onion: 1

Beans: 6-8 (finely chopped)

Cabbage: 3tbsp (grated)

Carrot: 3tbsp (grated)

Bamboo shoots: 4-6 thin slices

Mushrooms: 3 (finely chopped)

Pepper: 2tbsp

Garlic: 3 cloves finely chopped

Ginger: 1/4″ piece finely chopped

Dark soya sauce: 2tbsp

Chilli sauce: 2tbsp

Vinegar: 1tsp

Cornflour: 2tsp

Water or Vegetable stock: 2 glasses

Spring onion greens: For garnish

White pepper powder: 1tsp

Salt to taste

Oil

Let’s get cooking

1. Heat the oil in a pan and sauté the onions, ginger and garlic.

2. Add the sliced vegetables and continue frying for a few more minutes, until the vegetables are done, not soft, but crunchy.

3. Dissolve the cornflour with a little water/ stock.

4. Add the water along with the dissolved cornflour to the vegetables and bring to a boil.

5. Mix in the rest of the ingredients and boil well again.

6. Garnish with chopped spring onion greens and serve hot.

Approximate preparation and cooking time: 30 minutes

 

VEGETABLE FRIED RICE

Think Vegetable Fried Rice and there will be so many different ways to make it. Every time I would try making it, i t would never taste like the ones you get in the Chinese Restaurants back home in India.

After much trial and error, I managed to make the rice which I thought was closest in taste to Indian Chinese. Hope you all enjoy. Bon Appetit!!!

This is what you’ll need

Rice: 1 cup

Spring onions: 5

Mixed vegetables: 1 vati each of beans, carrot and peppers

Soya sauce: 2tsp

Vinegar: 1tsp

Salt and white pepper powder to taste

Let’s get cooking

1. Wash the rice and cook with salt and 1 1/2 cups of water. Drain and keep aside.

2. Chop the spring onions, beans, peppers and the carrots.

3. Heat the oil in a pan. Add the spring onions and sauté for a minute.

4. Add the rest of the vegetables and sauté again.

5. When the vegetables are cooked, add the soya sauce, vinegar, salt and pepper.

6. Stir in the rice and mix well. Heat for a few minutes and serve with any chinese curry of your choice.

Approximate preparation and cooking time: 30 minutes

 

 

GOBHI MANCHURIAN (CAULIFLOWER MANCHURIAN)

This is what you’ll need

Cauliflower: 1

Onions: 2

Garlic: 7 flakes

Ginger: 1/2″ piece

Ginger garlic paste: 1tsp

Green chillies: 6

Red chilli powder: 1tsp

Soya Sauce: 2tsp

Vinegar: 1tsp

Tomato ketchup: 2tbsp

Cornflour: 3tbsp

Maida (flour): 2tbsp

Coriander leaves: Few

Spring onion greens: To garnish

Lemon juice: 2tsp

Salt to taste

Oil for frying

Let’s get cooking

1. Cut the cauliflower into florets. Boil in water for 3-4 minutes. Drain and keep aside.

2. Make a paste with the cornflour, maida, 1tsp of soya sauce, 1tbsp of ketchup, ginger garlic paste and salt.

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

4. Drain on a kitchen towel and keep aside.

5. Chop the onions and coriander leaves finely. Slit the green chillies.

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

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

8. Add the soya sauce, ketchup, vinegar and the cauliflower florets. Mix well and heat until it coats the florets.

9. Garnish with coriander leaves, spring onion greens, a dash of lime and serve hot.

Approximate preparation and cooking time: 45 minutes.

Serves: 4

 

 

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