EASY RECIPES

chilly potato

INGREDIENTS                          QUANTITY

• Potato                                         3 (250 grams)
• Green coriander powder              2 tbsp (finely chopped)
• Green chilies                                2 (finely chopped)
• Ginger paste                                 1 tsp
• Corn flour                                     4 tbsp
• Tomato sauce                               2 tbsp
• Soya sauce                                   1 tbsp
• Chilly sauce                                  1 tsp
• Vinegar                                        1 tsp
• Chilly flakes                                  ½ tsp
• Salt -                                            ½ tsp
• Sugar -                                         ½ tsp
• Oil -                                              to fry the potatoes and cook chilly potato

How to make Chili Potato

Wash potatoes properly, peel and slice them length wise thinly. Mix the sliced potatoes with corn flour nicely. They should get coated nicely with corn flour.
To fry corn flour coated potatoes, heat oil in a pan. When oil gets heated up place corn flour coated potatoes in pan and fry till they get golden brown color. Fry all potatoes like wise and place them in as sieve so that excess oil gets strained out.

Prepare sauce for fried potatoes
Heat another pan, add 2 tbsp oil. When oil gets heated add ginger and green chilies. Cook for a while. On low flame add chilly flakes, tomato sauce, and soya sauce. Mix well. Add ¼ cup of water in 1 cup con flour and stir until all lumps get dissolved and then mix up with roasted spices and sauce. Also mix green coriander leaves and mix all ingredients nicely.
Chilly potatoes are ready. Take out in a saucer and garnish with green coriander leaves. Serve hot and spicy chilly potatoes.
 

Suggestion:
If you want to add onion- garlic flavor, then take 1 finely chopped onion and 5-6 garlic cloves. Before adding ginger paste and green chilies, add finely chopped garlic and onion. Cook until onion gets pinkish color. Add rest of the spices like wise in the proper sequence. Green onion can be used for garnishing.

 fried rice

Ingredients for easy fried rice:

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste

How to make chinese fried rice:

• Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
• Boil water, add rice and little salt.
• Cook uncovered on low heat till rice is tender.
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
• Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes.
• Take care that vegetables are not overdone, they should be crisp.
• Mix salt and pepper to taste.
• Add the cooked rice and mix well. Now mix the soya sauce to it.
• Cook the chinese fried rice for 2-3 minutes and serve hot.

Steamed Dumplings Recipe (虾仁蒸饺)

Make about 20-24 steamed dumplings

Ingredients:

1/2 pound ground chicken or mutton
8-10 medium shrimps (peeled, deveined, and cut into small pieces)
1 stalk scallion (finely chopped)
3 dashes white pepper powder
1/2 teaspoon salt
1/2 teaspoon soy sauce
1/4 teaspoon sesame oil
1 inch ginger (grated)

Method:

Combine the ground chicken, shrimp, chopped scallions, ginger, and all seasonings together. Set aside.
To make dumplings, place a small spoonful of the filling in the center of the wrapper. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the dumpling accordingly. Repeat the same for the rest. (Please refer to this video to learn how to fold/pleat dumplings.
Arrange the dumplings in a bamboo steamer (lined with parchment paper at the bottom) and steam for 8-10 minutes. Serve immediately with black vinegar dipping sauce.

 

 chilly chicken dry

I love Chilli Chicken the dry way. This is a well flavored , quick, easy and satisfying chicken dish. This goes well along with Fried rice and Noodles. It’s a great hearty meal and rather healthy too. This chilly chicken is dry and doesn’t have much of a gravy. This turns a hit for potlucks and family get together.

Here is the recipe for the Indianised chilly chicken dry

Try this delicious recipe and let me know.

Ingredients

•	Boneless chicken,cut into fingers	400 grams
•	Green chillies,chopped	6-8
•	Cornflour/ corn starch	2 1/2 tablespoons
•	Salt	to taste
•	Black peppercorns,crushed	1/2 teaspoon
•	Egg	1
•	Dark soy sauce	2 tablespoons
•	Oil plus to deep fry	1 tablespoon
•	Garlic,chopped	8-10 cloves
•	Onions	2 medium
•	Green capsicums,seeded thick strips	2 medium
•	Red chilli sauce	2 tablespoons
•	Chicken stock	1 cup
•	Vinegar	2 tablespoons

 

Method

Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, egg and mix. Add a little dark soya sauce and mix. Heat sufficient oil in a wok and deep fry the chicken pieces till golden. Take care not to overcook. Drain and set aside. Heat oil in another wok. Add garlic and sauté for half a minute. Add green chillies and continue to sauté. Add onion, green capsicum and sauté. Add the remaining dark soya sauce, red chilli sauce and stir. Add a little chicken stock and bring the mixture to a boil. Blend the remaining cornflour in a little stock. Add fried chicken pieces to the wok and toss. Add blended cornflour and mix. Add salt and cook for a minute. Add vinegar and stir. The starter is ready. If you want gravy add some more stock and let it come to a boil. Serve hot.

Broccoli-Garlic Stir-Fry

Ingredients

• 2 tablespoons sesame oil
• 1 lb fresh broccoli (cut into medium-size pieces)
• 1/4 cup soy sauce
• 5 green onions, finely chopped
• 2 tablespoons brown sugar
• 2 tablespoons minced fresh ginger
• 1 -2 tablespoon fresh minced garlic (can use less)
• 1 teaspoon dried red pepper flakes (or to taste)
• 1/2 teaspoon black pepper (optional)
• sesame seed (optional)

Directions:

1. In a bowl combine together the soy sauce, green onions, brown sugar, ginger, garlic and red pepper flakes; mix well to combine.
2. Heat the sesame oil in a large skillet or wok over medium heat; stir-fry until crisp-tender (about 3-5 minutes).
3. Add in the soy sauce mixture until thoroughly heated and coated well.
4. Season with black pepper if desired.
5. Transfer to a bowl and toss with sesame seeds.
   
   
   
    

   Chinese Chicken Manchurian 

   
   

   Ingredients

   1 lb chicken meat, cut into 1inch square pieces
   1 1/2 tablespoons cornflour
   1 beaten egg
   1 1/2 tablespoons all-purpose flour
   salt
   ground black pepper
   2 tablespoons cooking oil
   2 tablespoons crushed ginger
   2 tablespoons crushed garlic
   2 tablespoons crushed green chili peppers
   2 tablespoons chopped cilantro
   1 cup chicken stock
   1 tablespoon soya sauce
   1/4 teaspoon salt
   1/4 teaspoon ground black pepper
   1/4 teaspoon sugar
   1/4 teaspoon ajinomoto
   2 tablespoons cornflour, dissolved in
   1/4 cup water
   
   

   Directions:

   
   1 .Mix corn flour, flour, salt and pepper with the beaten egg to make the batter.
   2 .Dip the chicken pieces in the batter, deep fry till golden brown. Keep aside.
   3 .For the Manchurian sauce, heat oil in a pan. Lightly fry garlic and ginger till they just change color.
   4 .Add green chilies and cilantro leaves. Fry for a minute.
   5 .Reduce heat, add chicken stock, Soya sauce, salt, sugar, pepper and ajinomoto. Cook for 5 minutes.
   6 .Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. Serve hot.
   
   
   

   

   
   

   Vegetable Manchurian

   Ingredients:

   
   2 cups cabbage, Finely chopped
   1 cup carrot, grated
   2 eggs, slightly beaten
   3/4 cup white flour (maida)
   1/2 teaspoon garlic paste
   1/2 teaspoon ginger paste
   1/4 teaspoon aji-no-moto (optional)
   2 tablespoons oil
   1 teaspoon garlic, Finely chopped
   1/2 cup onion, Finely chopped
   1 large red capsicum, chopped fine
   
   

   The Gravy

   
   3 tablespoons cornflour
   1/2 cup water (to blend cornflour)
   2 tablespoons vinegar
   2 teaspoons salt
   2 teaspoons soya sauce
   1/2 cup tomato puree
   2 tablespoons chopped celery
   1/4 teaspoon aji-no-moto (optional)
   2 cups water
   oil (for deep frying)
   
   

   Directions:

   
   1 .Mix together the vegetables (Cabbage & Carrots), egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave standing for 5-10 minutes.
   2 .Heat the oil and keeping the heat high, drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
   3 .For the gravy: Heat 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
   4 .Add the fried balls, turn around a few times and serve.
   
   
   

    

   HOT AND SOUR SOUP RECIPE

   
   

   

   
   

   Ingredients:

   
   2tbsp. chili sauce or to taste
   

   11/2tbsp. Corn flour / corn starch
   1 tbsp Soya sauce
   2 tbsp vinegar
   2tbsp. Capsicum / green bell pepper (chopped)
   2tbsp spring onions (chopped)
   2 tbsp tomato sauce
   2tbsp. carrots (chopped)
   1/4th cup chopped cabbage
   A small block of Paneer / organic tofu (thinly sliced), optional
   1tsp. Black Pepper powder or to taste
   1/2 tsp sugar
   A pinch Ajinomoto
   Salt to taste
   4 cups water

   
   
   

   Preparation:

   
   

   • Mix 4 cups of water, Chili sauce, Soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil.
   • Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat.
   • Dissolve corn starch in 1/2 cup water and add to the soup stirring  constantly till it becomes thick.
   • Cook for a minute, add paneer slices.
   • Serve hot .
   • Hot and sour soup should be prepared just before consuming and should be served fresh, else it will lose the taste.

   
   
   
   

   
   
   
   
   
                            
   
   

VEGETABLE CHOWMEIN RECIPE

Ingredients:

1 Packet Noodles
1 Onion Sliced
1 Capsicum Sliced
1 Cabbage Shredded
1 Carrot Sliced
1/2 cup Beans Chopped
2 tbsp Soya Sauce
1 tbsp Vinegar
1 tbsp Chili Sauce
Salt to taste
1/4 tsp Pepper Powder
2 tbsp Oil

Preparation of Vegetable Chowmein :

• Boil Noodles in enough water.
• Take care do not overcook.
• Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking.
• Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes.
• Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles don't break) .
• Add vinegar, chili sauce and soya sauce and stir fry for a minute.
• Serve the vegetable chowmein hot.
• Note : According to taste vinegar, soya sauce and chili sauce can be increased or decreased.

                                          

 

SPRING ROLL RECIPE

 

Ingredients

250 gms. All purpose flour (Maida)

1 Egg
Little Salt
Water to make batter
Filling :
2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

How to make spring roll

• Sift the flour and add salt, egg and water and make a smooth batter.
• Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
• Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.
• To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.
• Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
• Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.
• To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
• Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
• Deep fry in hot oil until golden.
• Serve the vegetarian spring roll hot.