Tag Archives: indian chinese

HONEY CHILLI CHICKEN

My kids are not very fond of Chinese food, but they do relish the few odd starters like Gobhi manchurian, paneer chilli and after eating this one, honey chilli chicken too! I have seen most recipes for this with potatoes, but since the kids were keen on eating chicken I used that instead.  Found this recipe in Sanjeev Kapoor’s Chinese recipe book and modified it to suit our taste.

This is what you’ll need

For the chicken

Boneless chicken: 300gms

Ginger garlic paste: 1tsp

Soya sauce: 1tsp

Vinegar: 1tsp

Cornflour: 4tbsp

Chilli flakes: 1tsp

Salt to taste

Oil for frying

For the gravy

Spring onions: 2 (coarsely chopped)

Green chillies: 2 (slit)

Green Pepper: 1/2 cup (chopped finely)

Ginger: 1/4″ piece (grated)

Garlic: 5 cloves (chopped)

Honey: 2tbsp

Ketchup: 2tbsp

Vinegar: 1/2tsptsp

Soya sauce: 1tsp

Sesame seeds: 1tbsp (toasted)

Oil: 1tbsp

Salt and pepper to taste

Let’s get cooking

For the chicken

1. Clean and cut the chicken into one inch pieces and place in a bowl.

2. Add all the ingredients listed under “for the chicken” except oil and mix until the chicken pieces are coated well.

3. Keep aside for 10 to 15 minutes and then deep fry the marinated chicken in hot oil.

4. Drain on a kitchen towel and keep aside.

For the gravy

1. Heat oil in a wok and add the spring onions, green chillies, ginger and garlic. Saute for 2 minutes.

2. Add the green pepper and cook for another couple of minutes.

3. Add the soya sauce, vinegar, ketchup and honey. stir well.

4. Add the salt, pepper and the fried pieces of chicken. Mix well until the sauce coats the chicken pieces well.

5. Add the toasted sesame seeds and bring the mixture to a boil.

6. Garnish with spring onion greens and serve as a starter. (If you want, you can add a little water, dilute it and have it as a gravy with fried rice or noodles)

Approximate preparation and cooking time: 40 minutes

Serves: 4

 

 

 

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

 

PANEER FRIED RICE

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

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 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!! 😀

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

 

 

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

 

 

BABY CORN AND BROCCOLI STEWED NOODLES

This easy to prepare noodle recipe caught my eye when browsing through Tarla Dalal’s website. Healthy and at the same time delicious! Though  at home nobody likes broccoli it is a welcome change in dishes like this once in a while! 🙂

This is what you’ll need

Haka noodles: 2 cups (boiled)

Broccoli florets: 1/2cup

Baby corn: 1 cup (halved)

Coloured peppers: 1/2 cup

Garlic: 2tsp (finely chopped)

Ginger: 1 1/2tsp (finely chopped)

Green chillies: 2tsp (finely chopped)

Oil: 2tbsp

To be mixed together for the sauce

Vegetable stock: 2 cups

Cornflour: 2tbsp

Soya sauce: 1tsp

Sugar: A pinch

Salt and freshly ground pepper to taste

Let’s get cooking

1. Par boil the broccoli and baby corn and keep aside.

2. Cut the peppers into one inch cubes.

3. Heat the oil in a wok. Add the ginger, garlic and green chillies. Saute on a high flame for half a minute.

4. Add the peppers, broccoli and baby corn. Fry on a high flame for 2 to 3 minutes.

5. Add the prepared sauce and boiled noodles. Cook on a high flame for 3 to 4 minutes, stirring occasionally.

6. Serve immediately.

Approximate preparation and cooking time: 30 minutes

Serves: 4

 

 

BABY CORN MANCHURIAN

Sometime back I had made Gobhi ManchurianI and was really surprised when my younger son, who is a fussy eater, polished it off with so much relish. This time I thought I will make it with Baby corn. Inspired by many similar recipes with baby corn, in the end I followed my Gobhi Manchurian recipe!

This is what you’ll need

Baby corn: 250gms

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: 4tbsp

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 baby corn into half lengthwise and if long also horizontally into half.

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

3. Coat the baby corn 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, salt and the fried baby corn. Mix well and heat until it coats the baby corn.

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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