Showing posts with label Chinese Recipes. Show all posts
Showing posts with label Chinese Recipes. Show all posts
Thursday, November 17
Chilli Chicken, an indo chinese fusion Recipe
Ingredients needed for Chilli Chicken Recipe
2 cups boneless chicken (cut into 1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsps corn flour / corn starch
5-6 green chillies, chopped
2 spring onions, chopped
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken stock / water
Oil to deep fry the chicken pieces
How to prepare chilli chicken?
First prepare the marinade for the chicken by mixing soya sauce, corn flour, salt, egg in a bowl.
Marinate chicken pieces in the the mixture for about half an hour.
Heat oil in a deep frying pan / Kadhai and deep fry the marinated chicken pieces till they are golden brown.
Heat a tablespoonful oil in a separate wok / kadhai.
Add garlic paste and green chillies and saute for few seconds.
Add 2 cups of chicken stock or water to the wok.
Bring the stock to boil, add sugar, pepper powder, salt to taste, ajinomoto as well as the remaining soya sauce.
Add fried chicken pieces to it and cook for a few minutes. Simmer.
Dissolve the remaining corn flour in 1/2 cup water and add to the gravy stirring continuously, so that lumps are not formed.
Cook for 2-3 minutes or till the gravy thickens to your taste and consistency. Remove
Serve chilli chicken hot garnished with chopped spring onion leaves.
The Chilli Chicken goes well with plain steaming rice, fried rice and with Phulkas / Rotis too.
Friday, March 18
Spicy Schezwan Chicken, an Indo Chinese recipe
Ingredients needed for Spicy Schezwan Chicken, a Indo Chinese recipe
1 chicken
Oil for frying
Ingredients needed for the Marinade for the chicken
1 tsp ginger paste
1 tsp garlic paste
1 tsp chilli paste
2 tbsp Soya sauce
2 tbsp Cornflour
1 Egg
Salt to taste
Ingredients needed for the Schezwan Sauce
3 tbsps Spicy chili oil or ordinary oil
1 tsp ginger finely chopped
1 tbsp garlic, finely chopped
¼ cup spring onions, cut into 1" long strips
2 red chilies , cut ito small pieces
½ tsp sesame seeds, if you like
½ tsp chilli powder
½ cup tomato puree
1 tbsp Soya sauce
1 tsp chilli sauce
½ cup chicken stock
¼ tsp sugar
½ tsp black pepper
1 tbsp vinegar
A pinch of ajinomoto
¾ tbsp corn flour mixed with ¼ cup water
Salt to taste
For the Garnish of the Schezwan Chicken an Indo Chinese Recipe
Chopped spring onion stem and the greens
How to prepare Schezwan Chicken?
First clean and wash the chicken and cut in to small sized pieces without removing the bones.
Prepare a mixture of all the ingredients for marinade well. Marinate the chicken pieces in the mixture at least for 30 minutes.
Now heat the oil in a deep frying pan, fry the chicken pieces to a golden colour.
Do not over cook the chicken pieces. Drain and keep aside.
How to prepare the Schezwan sauce?
Heat about 3 tablespoons of spicy chilli oil or any of the cooking oil you prefer, in a pan.
Add the ginger, garlic, red chilies, sesame seeds and spring onion, stir fry on high flame for a minute.
Next add the chicken stock, tomato puree /sauce , chilli powder, soya and chilli sauces, vinegar, sugar, ajinomoto and pepper powder.
Bring to a boil till all the ingredients mix well together.
To make up the Schezwan Chicken recipe
Now, add the chicken pieces to the boiling gravy / sauce, simmer and cook covered for about 4 minutes.
Mix cornflour with a little water and make a smooth paste without lumps.
Add the paste to the boiling gravy, stir continuously till the gravy gets thicker.
Garnish with the chopped spring onion stem as well as the greens.
Serve hot with Chinese fried rice / Noodles.
Points to Note:
Boneless chicken can also be used to prepare the Schezwan Chicken recipe.
If you are using boneless chicken, you could add a little chicken stock while preparing the sauce / gravy it will taste better.
1 chicken
Oil for frying
Ingredients needed for the Marinade for the chicken
1 tsp ginger paste
1 tsp garlic paste
1 tsp chilli paste
2 tbsp Soya sauce
2 tbsp Cornflour
1 Egg
Salt to taste
Ingredients needed for the Schezwan Sauce
3 tbsps Spicy chili oil or ordinary oil
1 tsp ginger finely chopped
1 tbsp garlic, finely chopped
¼ cup spring onions, cut into 1" long strips
2 red chilies , cut ito small pieces
½ tsp sesame seeds, if you like
½ tsp chilli powder
½ cup tomato puree
1 tbsp Soya sauce
1 tsp chilli sauce
½ cup chicken stock
¼ tsp sugar
½ tsp black pepper
1 tbsp vinegar
A pinch of ajinomoto
¾ tbsp corn flour mixed with ¼ cup water
Salt to taste
For the Garnish of the Schezwan Chicken an Indo Chinese Recipe
Chopped spring onion stem and the greens
How to prepare Schezwan Chicken?
First clean and wash the chicken and cut in to small sized pieces without removing the bones.
Prepare a mixture of all the ingredients for marinade well. Marinate the chicken pieces in the mixture at least for 30 minutes.
Now heat the oil in a deep frying pan, fry the chicken pieces to a golden colour.
Do not over cook the chicken pieces. Drain and keep aside.
How to prepare the Schezwan sauce?
Heat about 3 tablespoons of spicy chilli oil or any of the cooking oil you prefer, in a pan.
Add the ginger, garlic, red chilies, sesame seeds and spring onion, stir fry on high flame for a minute.
Next add the chicken stock, tomato puree /sauce , chilli powder, soya and chilli sauces, vinegar, sugar, ajinomoto and pepper powder.
Bring to a boil till all the ingredients mix well together.
To make up the Schezwan Chicken recipe
Now, add the chicken pieces to the boiling gravy / sauce, simmer and cook covered for about 4 minutes.
Mix cornflour with a little water and make a smooth paste without lumps.
Add the paste to the boiling gravy, stir continuously till the gravy gets thicker.
Garnish with the chopped spring onion stem as well as the greens.
Serve hot with Chinese fried rice / Noodles.
Points to Note:
Boneless chicken can also be used to prepare the Schezwan Chicken recipe.
If you are using boneless chicken, you could add a little chicken stock while preparing the sauce / gravy it will taste better.
Thursday, September 30
Delicious Vegetable Fried Rice, a chinese style recipe
Ingredients needed for the Chinese vegetable fried rice
2 cups Raw Rice
3 tbsp Oil
1/ 2 cup french Beans Finely Chopped
1/2 cup Carrot Finely Chopped
1 cup Onion chopped
1/2 cup mushrooms chopped
1 cup Cabbage Finely Chopped
2 Spring Onions Finely Chopped
1/2 tsp Green Chilies chopped
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt and pepper as per taste
How to prepare chinese vegetable fried rice?
Clean, wash rice and drain.
Boil water in a big vessel, as it comes to boiling point add rice and a little salt to the water.
Cook uncovered on low heat till rice gets three fourths cooked.
Now remove from fire and drain the water. Wash the rice under the running tap water, drain again.
Strain in a colander and keep aside till it is cool.
Heat oil in a kadhai / wok.
Add chopped onion, ginger and garlic, fry till they turn transparent. You have to be careful and see that they do not get golden. if the onion gets browned then the rice will also get a brown shade.
Add the chopped vegetables and stir fry. Cover for a minute so that the vegetables are half cooked. Add salt and pepper to taste. Mix well.
Add the cooked rice and mix well so that all the ingredients blend well together.
Add soya sauce and toss well.
Serve garnished with chopped spring onion leaves.
2 cups Raw Rice
3 tbsp Oil
1/ 2 cup french Beans Finely Chopped
1/2 cup Carrot Finely Chopped
1 cup Onion chopped
1/2 cup mushrooms chopped
1 cup Cabbage Finely Chopped
2 Spring Onions Finely Chopped
1/2 tsp Green Chilies chopped
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt and pepper as per taste
How to prepare chinese vegetable fried rice?
Clean, wash rice and drain.
Boil water in a big vessel, as it comes to boiling point add rice and a little salt to the water.
Cook uncovered on low heat till rice gets three fourths cooked.
Now remove from fire and drain the water. Wash the rice under the running tap water, drain again.
Strain in a colander and keep aside till it is cool.
Heat oil in a kadhai / wok.
Add chopped onion, ginger and garlic, fry till they turn transparent. You have to be careful and see that they do not get golden. if the onion gets browned then the rice will also get a brown shade.
Add the chopped vegetables and stir fry. Cover for a minute so that the vegetables are half cooked. Add salt and pepper to taste. Mix well.
Add the cooked rice and mix well so that all the ingredients blend well together.
Add soya sauce and toss well.
Serve garnished with chopped spring onion leaves.
Monday, July 12
Tofu / Paneer Pepper Fry Recipe
Ingrdients needed for the Paneer Pepper fry
1 packet ( abt 200 grams ) / Paneer / Tofu, cut into 1" cubes
2 tbsps sliced spring onions,
2 " stalk celery, chopped nicely
4 flakes of garlic, chopped
1" piece ginger, chopped
Salt to taste
2 Green chillies sliced fine
1/4 tsp fresh black peppercorns, crushed
1 tbsp cornflour
1 tbsp lime juice / juice of half the lime
How to prepare Paneer / Tofu Pepper Fry
Heat a non stick pan, apply a little oil, add the tofu / paneer cubes and roast on low medium heat.
Add sliced spring onions, chopped celery, garlic, ginger with salt and toss well.
Add green chillies, crushed black peppercorns and mix well in the pan.
Mix the cornflour in a little water and add to the pan.
Mix and add lemon juice. Mix again.
Transfer the contents of the pan into a serving dish and serve hot.
Your Tofu / Paneer Pepper Fry is ready.
1 packet ( abt 200 grams ) / Paneer / Tofu, cut into 1" cubes
2 tbsps sliced spring onions,
2 " stalk celery, chopped nicely
4 flakes of garlic, chopped
1" piece ginger, chopped
Salt to taste
2 Green chillies sliced fine
1/4 tsp fresh black peppercorns, crushed
1 tbsp cornflour
1 tbsp lime juice / juice of half the lime
How to prepare Paneer / Tofu Pepper Fry
Heat a non stick pan, apply a little oil, add the tofu / paneer cubes and roast on low medium heat.
Add sliced spring onions, chopped celery, garlic, ginger with salt and toss well.
Add green chillies, crushed black peppercorns and mix well in the pan.
Mix the cornflour in a little water and add to the pan.
Mix and add lemon juice. Mix again.
Transfer the contents of the pan into a serving dish and serve hot.
Your Tofu / Paneer Pepper Fry is ready.
Monday, April 19
Chilli Gobi / Cauliflower Recipe
Ingredients needed for Chilli Gobi
1 small cauliflower shredded into flowerettes
3/4 cup maida
3/4 cup cornflour
water as needed (about 3/4 cup)
Salt to taste
a pinch Baking soda ( optional )
1 white of egg
For the Chilli Sauce
2 tbsps oil
1/2 cup onions finely chopped
1 tsp chopped ginger
1 tsp chilli flakes
1 tsp chilli powder
1/4 cup chopped capsicum
1 tsp maida
2 tbsps tomato sauce
1 cup water
1 tsp vinegar
salt to taste
1 tsp sugar
3 tbsp celery chopped nicely
1 tsp soya sauce
How to prepare cauliflower for the dish
First shred the flowerettes, and wash well. Parboil them in boiling water for a minute or two. Drain them and wash in cold water.
Prepare the batter with maida, refined flour, salt for the batter, soda ( if you are adding ) and then add the well beaten white of the egg. Mix the egg gradually into the batter.
Dip the flowerettes in the batter and deep fry in oil. Drain and keep aside on a kitchen towel.
How to prepare the sauce for the Chilli Gobi Recipe
Remove the extra oil from the fry pan, keeping just enough for the gravy.
Add chopped ginger and onion and fry till the onions turn golden.
Now add, chilli flakes, chilli powder, chopped capsicum, tomato sauce, maida, 1 cup water Vinegar, salt to taste just enough for the gravy and 1 tsp sugar.
When the mix starts boiling add chopped celery and simmer for a minute. Add soya sauce and remove from fire.
Spread the fried flowerettes in a serving plate, pour the sauce over that.
Sprinkle chopped celery / springonions on top to garnish.
Serve with whatever you fancy. This gravy will be just as good with phulkas as it is with fried rice.
1 small cauliflower shredded into flowerettes
3/4 cup maida
3/4 cup cornflour
water as needed (about 3/4 cup)
Salt to taste
a pinch Baking soda ( optional )
1 white of egg
For the Chilli Sauce
2 tbsps oil
1/2 cup onions finely chopped
1 tsp chopped ginger
1 tsp chilli flakes
1 tsp chilli powder
1/4 cup chopped capsicum
1 tsp maida
2 tbsps tomato sauce
1 cup water
1 tsp vinegar
salt to taste
1 tsp sugar
3 tbsp celery chopped nicely
1 tsp soya sauce
How to prepare cauliflower for the dish
First shred the flowerettes, and wash well. Parboil them in boiling water for a minute or two. Drain them and wash in cold water.
Prepare the batter with maida, refined flour, salt for the batter, soda ( if you are adding ) and then add the well beaten white of the egg. Mix the egg gradually into the batter.
Dip the flowerettes in the batter and deep fry in oil. Drain and keep aside on a kitchen towel.
How to prepare the sauce for the Chilli Gobi Recipe
Remove the extra oil from the fry pan, keeping just enough for the gravy.
Add chopped ginger and onion and fry till the onions turn golden.
Now add, chilli flakes, chilli powder, chopped capsicum, tomato sauce, maida, 1 cup water Vinegar, salt to taste just enough for the gravy and 1 tsp sugar.
When the mix starts boiling add chopped celery and simmer for a minute. Add soya sauce and remove from fire.
Spread the fried flowerettes in a serving plate, pour the sauce over that.
Sprinkle chopped celery / springonions on top to garnish.
Serve with whatever you fancy. This gravy will be just as good with phulkas as it is with fried rice.
Wednesday, March 24
How to Prepare Basic Chinese Fried Rice
Ingredients needed for making Fried Rice :
1 cup cooked rice
2 tbsp oil
1/2 tbsp soya sauce
1/2 cup spring onions chopped
1/2 tbsp vinegar
Salt and pepper to taste
How to Cook Chinese Fried Rice :
Heat oil in a pan. Separate onion and green leaves part of the spring onions.
Add onions into the oil and fry till they turn transparent.
Add the cooked rice and stir fry for 2-3 minutes. The oil should coat each every rice while you mix rice and the oil.
Add soya sauce and vinegar with salt and pepper to taste.
Toss over a high flame for 1-2 minutes. Garnish with chopped spring onion leaves and serve hot.
Points to Note:
The rice should not get over cooked, it should only be 3/4ths cooked.
You can also use left over rice of the previous meal for the fried rice.
You can add mixed chopped vegetables like carrots, french beans,cabbage etc It becomes mixed vegetable rice.
You can add scrambled eggs to that and it becomes egg fried rice.
You can also add chopped mushrooms, shred chicken etc and make mixed fried rice.
Other Fried Rice Recipes
Shrimp Fried Rice
1 cup cooked rice
2 tbsp oil
1/2 tbsp soya sauce
1/2 cup spring onions chopped
1/2 tbsp vinegar
Salt and pepper to taste
How to Cook Chinese Fried Rice :
Heat oil in a pan. Separate onion and green leaves part of the spring onions.
Add onions into the oil and fry till they turn transparent.
Add the cooked rice and stir fry for 2-3 minutes. The oil should coat each every rice while you mix rice and the oil.
Add soya sauce and vinegar with salt and pepper to taste.
Toss over a high flame for 1-2 minutes. Garnish with chopped spring onion leaves and serve hot.
Points to Note:
The rice should not get over cooked, it should only be 3/4ths cooked.
You can also use left over rice of the previous meal for the fried rice.
You can add mixed chopped vegetables like carrots, french beans,cabbage etc It becomes mixed vegetable rice.
You can add scrambled eggs to that and it becomes egg fried rice.
You can also add chopped mushrooms, shred chicken etc and make mixed fried rice.
Other Fried Rice Recipes
Shrimp Fried Rice
Sunday, December 20
Recipe For Vegetable Spring Rolls
Ingredients needed for the vegetable spring rolls
Spring roll wrappers
1 cup + 1 tbsp Cornflour
1/4 cup refined flour (maida)
Salt to taste
Oil to shallow fry
For filling
2 tbsps + to deep fry oil
1 medium Onion , thinly sliced
Carrots, grated 2 medium
1 cup green capsicum, cut into thin strips
1 cup Cabbage, shredded
1 tbsp light soy sauce
1/4 tsp white pepper powder
Salt to taste
3/4ths cup bean sprouts
2 Spring onions with greens, finely chopped
How to prepare the vegetable spring rolls
How to prepare the vegetable filling for the rolls ,
Heat up to two tablespoons of oil in a frying pan or the chinese wok.
Add sliced onion and to the wok and stir-fry for half a minute.
Then, add green capsicum, cabbage and continue to stir-fry for a minute more.
Then add soya sauce, white pepper powder and salt.
Add bean sprouts and spring onions in to the wok and mix well with the greens. Stir-fry for about half a minute. Remove from fire and let cool .
Now to make spring roll wrappers
Mix cornflour, refined flour and salt to taste in a mixing bowl.
Whisk nicely with two cups of water.
Strain the batter and leave it for about fifteen minutes.
If you need to adjust the consistency of the batter add a little water.
Heat a non-stick frying pan, just brush it up with a little oil.
Pour a ladleful of batter into it. Swirl the pan for the batter to coat the bottom of the pan and take away the excess batter back into the bowl.
Simmer over moderate heat till the edges start curling. Remove the wrapper from the pan, repeat till the batter gets used up.
How to Prepare the Rolls
Let cool and then sprinkle with a little cornflour.
Take one tablespoon of cornflour and two tablespoons of water together to make a fine paste.
Divide filling into equal number of portions as the wrappers.
Place a portion of filling on one side of each wrapper and roll tightly, tucking in the sides as you roll the sheet of wrapper.
You can just seal the ends with the cornflour paste.
Heat oil in a wok enough for deep frying and fry one or two spring rolls at a time, till crisp and golden brown.
Drain and leave it on a kitchen towel to absorb the excess oil. Cut them into 3/4 pieces and serve hot with Schezwan Sauce.
Spring roll wrappers
1 cup + 1 tbsp Cornflour
1/4 cup refined flour (maida)
Salt to taste
Oil to shallow fry
For filling
2 tbsps + to deep fry oil
1 medium Onion , thinly sliced
Carrots, grated 2 medium
1 cup green capsicum, cut into thin strips
1 cup Cabbage, shredded
1 tbsp light soy sauce
1/4 tsp white pepper powder
Salt to taste
3/4ths cup bean sprouts
2 Spring onions with greens, finely chopped
How to prepare the vegetable spring rolls
How to prepare the vegetable filling for the rolls ,
Heat up to two tablespoons of oil in a frying pan or the chinese wok.
Add sliced onion and to the wok and stir-fry for half a minute.
Then, add green capsicum, cabbage and continue to stir-fry for a minute more.
Then add soya sauce, white pepper powder and salt.
Add bean sprouts and spring onions in to the wok and mix well with the greens. Stir-fry for about half a minute. Remove from fire and let cool .
Now to make spring roll wrappers
Mix cornflour, refined flour and salt to taste in a mixing bowl.
Whisk nicely with two cups of water.
Strain the batter and leave it for about fifteen minutes.
If you need to adjust the consistency of the batter add a little water.
Heat a non-stick frying pan, just brush it up with a little oil.
Pour a ladleful of batter into it. Swirl the pan for the batter to coat the bottom of the pan and take away the excess batter back into the bowl.
Simmer over moderate heat till the edges start curling. Remove the wrapper from the pan, repeat till the batter gets used up.
How to Prepare the Rolls
Let cool and then sprinkle with a little cornflour.
Take one tablespoon of cornflour and two tablespoons of water together to make a fine paste.
Divide filling into equal number of portions as the wrappers.
Place a portion of filling on one side of each wrapper and roll tightly, tucking in the sides as you roll the sheet of wrapper.
You can just seal the ends with the cornflour paste.
Heat oil in a wok enough for deep frying and fry one or two spring rolls at a time, till crisp and golden brown.
Drain and leave it on a kitchen towel to absorb the excess oil. Cut them into 3/4 pieces and serve hot with Schezwan Sauce.
Thursday, November 12
Fried Paneer Recipe
Ingredients for the Fried Paneer Recipe
500 grams Paneer
2 egg whites
1/2 cup cornflour
1/2 cup onion sliced
1 capsicum cubed
2 tsp grated ginger
oil
Ingredients for the sauce
2 tbsp vinegar
2 tbsp soya sauce
2 tbsp sugar
3 tsp cornflour
1 1/2 cups water
salt to taste
How to fry Paneer for the Dish
Wash and cut the paneer into 2"long strips. Place them in a bowl.
Add the beaten egg whites, corn flour, mix well to make a paste.
Coat the paneer pieces nicely .
Heat oil in a frying pan and gently fry the paneer pieces.
Drain and set aside.
For the sauce
Combine all the ingredients for the sauce in a mixing bowl.
In a fry pan, add 3 tbsp oil. Stir fry onions, capsicum and ginger for half a minute.
Add the sauce mixture, simmer so that the sauce thickens.
Add fried pameer strips to the thickened sauce, stir well so that the sauce coats the paneer pieces well.
Simmer for a few minutes and serve immediately.
Points to Note:
Fried Paneer can be aerved as starters or appetizers. You just have to put in toothpicks for the guests to make use of.
500 grams Paneer
2 egg whites
1/2 cup cornflour
1/2 cup onion sliced
1 capsicum cubed
2 tsp grated ginger
oil
Ingredients for the sauce
2 tbsp vinegar
2 tbsp soya sauce
2 tbsp sugar
3 tsp cornflour
1 1/2 cups water
salt to taste
How to fry Paneer for the Dish
Wash and cut the paneer into 2"long strips. Place them in a bowl.
Add the beaten egg whites, corn flour, mix well to make a paste.
Coat the paneer pieces nicely .
Heat oil in a frying pan and gently fry the paneer pieces.
Drain and set aside.
For the sauce
Combine all the ingredients for the sauce in a mixing bowl.
In a fry pan, add 3 tbsp oil. Stir fry onions, capsicum and ginger for half a minute.
Add the sauce mixture, simmer so that the sauce thickens.
Add fried pameer strips to the thickened sauce, stir well so that the sauce coats the paneer pieces well.
Simmer for a few minutes and serve immediately.
Points to Note:
Fried Paneer can be aerved as starters or appetizers. You just have to put in toothpicks for the guests to make use of.
Sweet and Sour Chicken Recipe
Ingredients for the Sweet and Sour Chicken recipe :
500 grams boneless chicken ( breast pieces preferable)
1 egg white
1" piece ginger chopped fine
2 tsp corn flour
oil
1 capsicum cut into strips or cubes as you wish
4 carrots cut into 1'' long pieces
1 cup pine apple chunks ( canned )
Salt to taste
For the Sweet and Sour Sauce
2 tsp soya sauce
2 tsp vinegar
1 tsp sugar
3 tsp cornflour
1 cup pine apple juice
3 tsp oil
Salt to taste
Method for frying the chicken for the Recipe
Cut the chicken into small pieces.
Take chopped ginger, egg white, salt , cornflour and oil into a bowl and mix well. Add the chicken pieces to the mix and see that all the chicken pieces are well coated wuth the mix.
Heat oil in a deep frying pan enough to fry the chicken pieces. Fry few at a time till they get golden coloured , drain and keep aside.
Method for the Sweet and Sour sauce
Mix all the ingredients for the sauce together.Stir well and keep aside.
Parboil carrots , remove when they get cruchy.
Heat oil in a wok, stir fry the parboiled carrots and the cubed capsicum for a minute.
add chicken to the vegetables and stir well.
Add sweet and sour sauce and toss nicely. Simmer till the gravy thickens.
Serve hot.
500 grams boneless chicken ( breast pieces preferable)
1 egg white
1" piece ginger chopped fine
2 tsp corn flour
oil
1 capsicum cut into strips or cubes as you wish
4 carrots cut into 1'' long pieces
1 cup pine apple chunks ( canned )
Salt to taste
For the Sweet and Sour Sauce
2 tsp soya sauce
2 tsp vinegar
1 tsp sugar
3 tsp cornflour
1 cup pine apple juice
3 tsp oil
Salt to taste
Method for frying the chicken for the Recipe
Cut the chicken into small pieces.
Take chopped ginger, egg white, salt , cornflour and oil into a bowl and mix well. Add the chicken pieces to the mix and see that all the chicken pieces are well coated wuth the mix.
Heat oil in a deep frying pan enough to fry the chicken pieces. Fry few at a time till they get golden coloured , drain and keep aside.
Method for the Sweet and Sour sauce
Mix all the ingredients for the sauce together.Stir well and keep aside.
Parboil carrots , remove when they get cruchy.
Heat oil in a wok, stir fry the parboiled carrots and the cubed capsicum for a minute.
add chicken to the vegetables and stir well.
Add sweet and sour sauce and toss nicely. Simmer till the gravy thickens.
Serve hot.
Monday, June 8
Recipe for Gobi Manchurian / Cauliflower Manchurian
Ingredients needed for Gobi Manchurian:
1 tbsp garlic pastec
1 tbsp ginger paste
1 teaspoon julienned ginger
1 big sized cauliflower, cut into bite-size flowerettes
1 cup cornflour
2 cup flour
1 tsp. white pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tsp. plus 3 tbsp. soy sauce
oil to fry
1 medium sized onions, chopped
8 to 10 fresh green chilis, thinly sliced
3/4 cup tomato ketchup
2 tsps oil
leaves of spring onions for garnish
How to prepare Gobi Manchurian:
Immerse cauliflower pieces in to the boiling salted water. Cover and simmer for 2-3 minutes and drain on a kitchen towel. Keep aside.
In a bowl mix together cornflour. Maida, white pepper black pepper and salt to taste. Stir in half the garlic paste, 2 tsp. soy sauce, and 3 to4 cup water to form a thick batter like the one we make for pakodas and bhajjis.
Heat oil in a fry pan. Dip cauliflower pieces in the batter, fry in hot oil until golden brown. Transfer fried pieces and leave them on a plate lined with kitchen towels. This will help you to remove extra fat.
Remove excess oil in the fry pan, leaving about 2 tablespoons in the pan.
Saute onions until they are soft and transparent, it would take about 3 to 4 minutes. Add chillis and remaining garlic paste and cook for 2 to 3 minutes stirring continuously.
Add tomato ketchup, remaining 3 tablespoons soya sauce, gingelly oil, and 1to3 cups water. Simmer on the stove till the sauce gets thickened.
Season with salt and pepper to taste. Mix well to blend in all the ingredients. Put in the fried cauliflour in to the pan and toss nicely. See that the flowerettes coat nicely with the sauce.
Garnish with julienned ginger and chopped spring onion leaves and serve with fried rice or noodles or with anything you choose. It would go well as a side dish.
1 tbsp garlic pastec
1 tbsp ginger paste
1 teaspoon julienned ginger
1 big sized cauliflower, cut into bite-size flowerettes
1 cup cornflour
2 cup flour
1 tsp. white pepper
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tsp. plus 3 tbsp. soy sauce
oil to fry
1 medium sized onions, chopped
8 to 10 fresh green chilis, thinly sliced
3/4 cup tomato ketchup
2 tsps oil
leaves of spring onions for garnish
How to prepare Gobi Manchurian:
Immerse cauliflower pieces in to the boiling salted water. Cover and simmer for 2-3 minutes and drain on a kitchen towel. Keep aside.
In a bowl mix together cornflour. Maida, white pepper black pepper and salt to taste. Stir in half the garlic paste, 2 tsp. soy sauce, and 3 to4 cup water to form a thick batter like the one we make for pakodas and bhajjis.
Heat oil in a fry pan. Dip cauliflower pieces in the batter, fry in hot oil until golden brown. Transfer fried pieces and leave them on a plate lined with kitchen towels. This will help you to remove extra fat.
Remove excess oil in the fry pan, leaving about 2 tablespoons in the pan.
Saute onions until they are soft and transparent, it would take about 3 to 4 minutes. Add chillis and remaining garlic paste and cook for 2 to 3 minutes stirring continuously.
Add tomato ketchup, remaining 3 tablespoons soya sauce, gingelly oil, and 1to3 cups water. Simmer on the stove till the sauce gets thickened.
Season with salt and pepper to taste. Mix well to blend in all the ingredients. Put in the fried cauliflour in to the pan and toss nicely. See that the flowerettes coat nicely with the sauce.
Garnish with julienned ginger and chopped spring onion leaves and serve with fried rice or noodles or with anything you choose. It would go well as a side dish.
Thursday, April 9
Chinese Schezwan Recipe
This recipe I saw and liked in the magazine Women's Era. Try out and see if you like it as well. This is a recipe, you can make when you have sudden guests or there will be times when you do not feel like cooking or spending time in the kitchen. Keep some Knorr ready to cook packets at home to cook, in times like these.
Ingredients needed for the Chinese Schezwan recipe :
1 packet ready to eat chinese schezwan ( Knorr )
150 gms cheese cut into pieces
2 tbsp capsicum cored and cut along the length
1 cup finely chopped spring onions
2 tbsps cornflour
1/2 cup finely chopped broccoli
2 tbsp refined oil
1 tbsp vinegar
How to prepare the Chinese Schezwan Recipe :
Mix cornflour with 2 spoons of water to make a paste of running consistency.
Heat oil in a non-stick pan and fry cheese pieces in it after dipping them in the cornflour paste.
Fry all the vegetables in the remaining oil for 2 minutes and then add 4 cups of hot water.
Add ready to eat schezwan powder. Add cheese pieces when the mixture begins to boil. Stir the mixture for 2 minutes on low flame.
Add vinegar and your delicious Chinese schezwan is ready to serve.
Time to prepare - 2 minutes
Time to cook - 6 minutes
Ready to serve 8-10 minutes.
Ingredients needed for the Chinese Schezwan recipe :
1 packet ready to eat chinese schezwan ( Knorr )
150 gms cheese cut into pieces
2 tbsp capsicum cored and cut along the length
1 cup finely chopped spring onions
2 tbsps cornflour
1/2 cup finely chopped broccoli
2 tbsp refined oil
1 tbsp vinegar
How to prepare the Chinese Schezwan Recipe :
Mix cornflour with 2 spoons of water to make a paste of running consistency.
Heat oil in a non-stick pan and fry cheese pieces in it after dipping them in the cornflour paste.
Fry all the vegetables in the remaining oil for 2 minutes and then add 4 cups of hot water.
Add ready to eat schezwan powder. Add cheese pieces when the mixture begins to boil. Stir the mixture for 2 minutes on low flame.
Add vinegar and your delicious Chinese schezwan is ready to serve.
Time to prepare - 2 minutes
Time to cook - 6 minutes
Ready to serve 8-10 minutes.
Friday, May 25
Garlic Prawns Recipe Chinese Cuisine
Ingredients needed for Garlic Prawns Chinese Recipe:
1/2 kilo prawns
1/2 tsp oil
1 tsp corn flour
2 flakes garlic ,crushed
1 tsp sugar
1/2 tsp soya sauce
3 tsps coconut oil
2 tsps corn flour
1 tsp worchestershire sauce
1/2 tsp Ginger juice
1/2 tsp chilli sauce
1/2 tsp tomato sauce
1 onion chopped finely
1 capsicum chopped finely
1 stalk spring onion chopped
How to prepare Garlic Prawns Chinese style recipe:
Clean, wash and devein the prawns.
Mix in 1/2 tsp oil, 1 tsp corn flour and the crushed garlic with the prawns. Leave it for sometime.
Fry in a little oil and keep aside.
Mix all the sauces, ginger juice and the 2 tsp corn flour together and keep aside.
Heat oil in a pan, add the onions and saute till golden.
Add the capsicum and saute till the capsicum turns soft.
Add the prawns and the sauce mixture and mix well.
Cook for a few minutes till the gravy thickens.
Add spring onions and remove from fire.
1/2 kilo prawns
1/2 tsp oil
1 tsp corn flour
2 flakes garlic ,crushed
1 tsp sugar
1/2 tsp soya sauce
3 tsps coconut oil
2 tsps corn flour
1 tsp worchestershire sauce
1/2 tsp Ginger juice
1/2 tsp chilli sauce
1/2 tsp tomato sauce
1 onion chopped finely
1 capsicum chopped finely
1 stalk spring onion chopped
How to prepare Garlic Prawns Chinese style recipe:
Clean, wash and devein the prawns.
Mix in 1/2 tsp oil, 1 tsp corn flour and the crushed garlic with the prawns. Leave it for sometime.
Fry in a little oil and keep aside.
Mix all the sauces, ginger juice and the 2 tsp corn flour together and keep aside.
Heat oil in a pan, add the onions and saute till golden.
Add the capsicum and saute till the capsicum turns soft.
Add the prawns and the sauce mixture and mix well.
Cook for a few minutes till the gravy thickens.
Add spring onions and remove from fire.
Thursday, May 24
Dry Hunan Chicken
Ingredients needed for the Dry Hunan Chicken Recipe:
1/2 kilo boneless chicken pieces
2 cups oil for deep frying
1 cup maida / corn flour / rice flourMarinade:
1 1/2 tsp chilli powder
2 tsps rice wine / dry sherry
3 tsps of light and dark soya sauce mixed together.
2 tbsps spring onions finely chopped
2 tsp finely chopped ginger
2 tsps sugar
How to prepare the Dry Hunan Chicken chinese style recipe:
Mix all the ingredients in the marinade list together to form a paste.
Apply this paste over the chicken pieces and keep it in the refrigerator for atleast 5-6 hours.
When it is ready to fry, sprinkle the flour over the chicken pieces.
Heat oil in a deep frying pan, pour spoonfuls of the mixture or if the pieces are big enough , one by one into the hot oil.
Deep fry till golden and remove.
If you like to add salt you can do so but be careful .
Soya sauce has salt. Adjust the sugar content if you like.
Note:
This is a nice crispy side dish like chicken 65.
Other Chicken Recipes
Ginger Chicken
Mango Chicken
Tangy Tomato Chicken
1/2 kilo boneless chicken pieces
2 cups oil for deep frying
1 cup maida / corn flour / rice flourMarinade:
1 1/2 tsp chilli powder
2 tsps rice wine / dry sherry
3 tsps of light and dark soya sauce mixed together.
2 tbsps spring onions finely chopped
2 tsp finely chopped ginger
2 tsps sugar
How to prepare the Dry Hunan Chicken chinese style recipe:
Mix all the ingredients in the marinade list together to form a paste.
Apply this paste over the chicken pieces and keep it in the refrigerator for atleast 5-6 hours.
When it is ready to fry, sprinkle the flour over the chicken pieces.
Heat oil in a deep frying pan, pour spoonfuls of the mixture or if the pieces are big enough , one by one into the hot oil.
Deep fry till golden and remove.
If you like to add salt you can do so but be careful .
Soya sauce has salt. Adjust the sugar content if you like.
Note:
This is a nice crispy side dish like chicken 65.
Other Chicken Recipes
Ginger Chicken
Mango Chicken
Tangy Tomato Chicken
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