Chicken Lollipop

Tags

Chicken Recipes, Chinese, indo-Chinese

Chicken Lollipop is a Indo-Chinese appetizer made with chicken wings or chicken drummettes. You can easily find them on Licious. You can french the drummers and pull the meat back if you can’t find the pre cut ones.

There is two ways to make the chicken lollipop, one is you just deep fry the marinated meat and serve as is with some sauce or second one is to toss them in the fresh sauce.

Preparation Time: 10 minutes

Cook Time : 30 minutes

Serves : 4

Ingredients:

To marinate:

Chicken lollipop : 1/2 kg

Ginger garlic paste : 1 tablespoon

Red chilli powder : 1 teaspoon

Soy sauce : 1/2 teaspoon

Fresh ground black pepper: 1/2 teaspoon

corn flour/starch: 4 tablespoons

For Fresh Sauce:

Onion : 1 small finely chopped

Ginger garlic paste : 1 1/2 tablespoons

Soya sauce: 1 teaspoon

Vinegar : 1 teaspoon

Red chilli paste/sauce: 2 teaspoons

Sugar : 1 teaspoon

Water : 1/2 cup

Salt to taste

Scallions/green onions : to garnish

Method:

In a medium sized bowl, add chicken, 1 1/2 cups buttermilk, 1/2 teaspoon salt, mix and refrigerate for 30 minutes.

Take the chicken out, drain the buttermilk, add all the ingredients listed under to marinate, mix well and rest it for 20-30 minutes.

Heat oil for deep frying, and fry the chicken until it’s golden brown and crisp. Remove from heat and place the chicken on a paper towel.

You can serve these fried chicken lollipops as is with some sweet chilli sauce.

Heat 2 teaspoons of oil in a pan, saute ginger garlic paste for 30 seconds, add onions and saute till they are translucent.

Add the red chilli sauce, sugar, vinegar, soy sauce, stir and cook until the sauce starts to bubble up. Add water and bring it to a simmer.

Add the fried chicken, stir well to coat and turn off the the stove.

Garnish with scallions and serve immediately.

 

 

Sautéed peppers and cauliflower

Tags

30 minutes or less, side dishes

These simple sautéed peppers and cauliflower is a flavourful dish that goes well with any meal as a side dish. Any vegetable can be used as per your choice using the same spice blend. I served it with some sautéed fish but tofu or pasta works well too.

Preparation Time: 5 minutes

Cook Time: 10 minutes

Serves : 2

Ingredients:

Red bell pepper : 1 large diced

Yellow bell pepper : 1 large diced

Cauliflower florets: 2 cups

Seasoning:

Red chilli flakes: 1 teaspoon

Dried Oregano : 1/2 teaspoon

Dried sage : 1/2 teaspoon

Ground black pepper : 1/4 teaspoon

Salt to taste

Method:

Blanch cauliflower florets in boiling water for 5 minutes. Drain water and keep aside.

Add 1 tablespoon of olive oil, add diced peppers, blanched cauliflower florets and sauté for 3 minutes.

Add the ingredients listed under seasoning, stir and sauté for 3 minutes or until the veggies are little soft but still crunchy.

Turn off the stove and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Manchurian

Tags

Chicken Recipes, Chinese, indo-Chinese

Chicken Manchurian is a fusion dish that’s really famous among the Indo-chinese cuisine. The sauce is made with a blend of Indian and Chinese spices and sauces. I already posted Ground Chicken Manchurian here which is a dry version. I used chicken cubes for this version.

The dish can be made as a dry version which is normally served as an appetizer, semi gravy or gravy version to serve as a side dish with fried rice or noodles. I made a semi gravy version here but simply adjust the amount of water/chicken stock as needed.

Preparation Time: 10 minutes

Resting time : 45 minutes

Cook time : 20 minutes

Serves : 2-3

Ingredients:

To marinate:

Boneless Chicken thighs/breast : 250 grams

Egg : 1 small (just the white)

Corn flour/starch: 2 tablespoons

All purpose flour/maida : 1 tablespoon

Ginger garlic paste : 1 teaspoon

Fresh ground pepper : 1/4 teaspoon

Soya sauce : 1 teaspoon

Chilli powder : 1/8 teaspoon

Salt to taste ( I used 1 teaspoon)

For Sauce:

Soya sauce: 1 tablespoon

Red chilli sauce : 1 tablespoon

Vinegar : 1 teaspoon

Sugar : 1 teaspoon

Salt : 1/2 teaspoon

Others:

Onion: 1 medium chopped finely

Ginger garlic paste : 1 tablespoon

Bell peppers : 1/2 cup diced

Slurry : 3 tablespoons water+2 teaspoon corn flour/starch

Water/Chicken stock: 1 cup

Scallions/green onions: to garnish

Method:

Mix all the ingredients listed under to marinate and rest it in the refrigerator for 45 minutes.

In a small bowl, mix all the ingredients listed under sauce and keep aside. Mix the slurry and keep it aside.

Heat oil for deep frying and fry the chicken pieces until they are golden brown and crisp. Once the Chicken is ready, put the chicken on a paper towel.

Heat oil in a pan, add ginger garlic paste and onions, sauce until the onions are translucent. Add the peppers and saute for 2 minutes.

Add the sauce, mix well and cook for 1 minute. Add the water/chicken stock, slurry and mix well. Let the sauce thicken.

Add the fried chicken, give it a toss and turn off the stove. Garnish with scallions and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

Hunan Chicken

Tags

Chicken Recipes, Chinese, indo-Chinese

This Hunan Chicken is an Indo-chinese dish that is a delicious stir fry with chicken and lots of vegetables in a savoury and spicy sauce. I used chicken thighs but you can use chicken breast. This dish is originated from the Hunan province of China.

You can easily substitute tofu for Chicken to make it a vegetarian dish.

Preparation Time: 15 minutes

Cook Time : 20 minutes

Serves : 2

Ingredients:

Boneless Chicken Thighs : 250 grams cut into small pieces

Salt and pepper to taste

Cornstarch : 1 tablespoon + 1 teaspoon

Broccoli florets : 1/2 cup

Bell peppers (red, yellow, green) : 2 cups diced

Baby corn : 1/2 cup

Garlic : 1 teaspoon minced

For Sauce:

Chicken stock : 1/4 cup

Soy sauce : 1 tablespoon

Oyster sauce: 1 tablespoon

Rice vinegar/white vinegar : 1 teaspoon

Honey : 1 teaspoon

Red chilli paste : 2 teaspoons

Method:

In a medium bowl, add chicken, 1 tablespoon of corn starch and mix well.

Heat sesame oil in a large pan over high heat, add chicken and season it with salt and pepper. Cook for 4 minutes or until the pieces are brown. Transfer the chicken into a plate. Keep aside.

In the same pan, add garlic, peppers, broccoli and baby corn and sauté for 4-5 minutes.

Meanwhile in a small bowl, add all the ingredients listed under sauce and stir well.

Add the chicken back to the pan, add the sauce and cook for 2 minutes.

Turn off the stove and serve hot with rice.

 

Hot and Sour Soup

Tags

Chinese, indo-Chinese, soups

This Hot and Sour Soup is an Indo-chinese version. It’s a spicy and sour vegetable soup with lots of veggies. It’s a perfect soup in this season. The red chilli paste gives a nice spicy kick and the vinegar gives the sourness to the soup.

You can add any veggies of your choice, mushrooms give a meaty texture. Chopping the vegetables is the one that takes more time here, the soup itself is ready in 15 minutes.

Preparation Time:  15 minutes

Cook Time : 15 minutes

Serves : 2

Ingredients:

Onion : 1 small finely chopped

Garlic : 2 cloves minced

Ginger : 1/4 inch piece minced

Green beans : 5 chopped finely

Button Mushrooms : 5 sliced

Carrots: 1 small grated

Cabbage : 1/4 shredded

Slurry : 5 teaspoons corn starch mixed in 3 tablespoons water

Red chilli paste : 3/4 teaspoon

Soy sauce : 3 teaspoons

Ground black pepper : 1/2 teaspoon

Rice vinegar/white vinegar : 1 1/2 tablespoons

Vegetable stock/water : 2 1/2 cups

Salt to taste

Scallions/spring onions: To garnish

Method:

Heat 1 tablespoon of oil in a pan, add onion, ginger and garlic . Stir and saute for 2 minutes on medium heat.

Add beans and mushrooms, stir and saute for 4 minutes. Add carrots, cabbage and saute for 2 minutes on high heat.

Add veg stock, soy sauce, salt, stir and bring the soup to a simmer on medium flame.

Add the slurry and let the soup thicken. It should take about 3 minutes.

Add vinegar, red chilli paste, black pepper stir and turn off the stove.

Garnish with scallions and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Healthy Mix

Tags

Health mix

This healthy mix is a blend of dry fruits and nuts. This delicious and nutritious mix can be blended with milkshakes, fruit juices or smoothies.

Preparation Time : 5 minutes

Makes: 75 servings

Ingredients:

Almonds: 250 grams

Pistachios: 250 grams

Cashews : 75 grams

Walnuts: 250 grams

Fox nuts : 100 grams

Coconut powder: 50 grams

Saffron : 10 strands

Dates : 15 chopped

Raisins : 2 tablespoons

Flax seeds : 4 tablespoons

Melon seeds :  1 tablespoon

Rose petals : 2 tablespoons

Method:

Grind almonds, fox nuts, cashews, walnuts and pistachios to a coarse powder. Now add rest of the ingredients and grind into a fine powder.

Store in an airtight container for upto 3 months.

One to two tablespoons of this mix in you favourite drink will make it nutritious.

 

 

 

 

 

Chilli Garlic Noodles

Tags

indo-Chinese, Noodles

Chilli Garlic Noodles is one of the popular dishes in Indo-Chinese Cuisine. These noodles are spicy yet flavourful and can be easily prepared at home. These noodles can be served as is or with any Indo-chinese dishes like manchurian.

They are perfect as a main dish or a starter. The simplicity of this dish makes it apt for lunch boxes too.

Preparation Time: 5 minutes

Cook Time : 15 minutes

Serves : 2

Ingredients:

Hakka noodles : 150 grams

Garlic : 4 cloves minced

Green chillies : 5 chopped into 1 inch pieces

Green Pepper : 1 small sliced

Red Pepper : 1 small sliced

Soy sauce : 1 1/2 teaspoons

Rice vinegar : 1 1/2 teaspoons

Ground pepper : 1 teaspoon

Salt to taste

Method:

Boil noodles according to the package instructions. Drain the water and add 1 teaspoon of oil to the cooked noodles, toss and keep aside.

In a pan, add 2 tablespoons of sesame or peanut oil, add garlic and saute for 30 seconds. Turn the flame to high, add green chillies and sauté for 2 minutes or until you see bubbles on the chillies.

Add green and red peppers (capsicum) and sauté for 2 minutes.

Turn down the flame to medium, add cooked noodles, soy sauce, rice vinegar, salt, pepper, stir and cook for 2 minutes until the noodles are nicely covered with the spices.

Turn off the stove and serve the noodles immediately.

 

Kobbari Karam/Coconut Spice Powder

Tags

Andhra Recipes

Kobbari Karam/ Coconut spice powder is a podi/powder that is versatile and goes well with rice, South Indian breakfasts or in vegetable fries. It’s a simple to make podi with minimal ingredients yet tastes delicious.

Preparation Time: 10 minutes

Makes : 500 grams of podi

Ingredients:

Dry coconut: 400 grams grated

Dry red chillies : 15

Jeera/Cumin seeds : 2 tablespoons

Garlic : 10 pods leave the skins

Salt to taste

Method:

In a pan dry roast the red chillies for 3 minutes. The chillies should be mildly hot.

Transfer them to a plate to cool and dry roast cumin seeds for 1 minute.

Take the chillies and cumin seeds into a mixer jar and coarse blend. Add grated coconut, salt, garlic pods and coarse blend.

Save the karam in an airtight container.

Ivy Gourd coconut rice

Tags

Andhra Recipes, Blogging Marathon, lunch box recipes, Rice Recipes

Ivy Gourd coconut rice is a pretty simple dish. The kobbari karam can be pre made or even store bought as it goes well with South Indian breakfast items also.

Sending this to Srivalli’s Kid’s Delight event, guest hosted by PJ themed on “Quick and Easy Lunch Box Rice Dishes”. BM #108, week 4 day 3.

Preparation Time: 10 minutes

Cook Time : 20 minutes

Serves :  2

Ingredients:

Ivy gourd : 2 cups sliced in circles

Kobbari karam: 1/2 cup

Salt as needed

Curry leaves : 1 sprig

Cooked rice : 2 cups

For Tempering:

Urad dal : 1 teaspoon

Jeera : 1/2 teaspoon

Mustard seeds : 1/2 teaspoon

Method:

Heat oil in a pan and add all the ingredients listed under tempering and fry for 1 minute. Once the seeds splatter, add curry leaves and ivy gourd pieces. Sauce for 15 minutes or until the pieces are soft.

Add salt and kobbari karam, toss well. Add cooked rice and toss well to combine.

Turn off the stove and let the rice cool for 5-10 minutes before packing.

 

 

 

 

 

 

 

 

 

 

 

Cauliflower masala rice

Tags

Andhra Recipes, Blogging Marathon, lunch box recipes, Rice Recipes

This Cauliflower rice a very simple dish that has a nice blend of spices mixed with cauliflower and rice. This is an apt dish for lunch boxes. My little one loved this rice.

Sending this to Srivalli’s Kid’s Delight event, guest hosted by PJ themed on “Quick and Easy Lunch Box Rice Dishes”. BM #108, week 4 day 2.

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Serves : 2

Ingredients:

Cooked rice: 2 cups

Cauliflower florets: 1 1/2 cups

Red chilli powder: 1 teaspoon

Turmeric : 1/2 teaspoon

Garam masala: 1/2 teaspoon

Ginger garlic paste: 1 teaspoon

Salt to taste

Oil : 1 teaspoon

Method:

In a medium sized bowl, add cauliflower florets, red chilli powder, turmeric, garam masala, ginger garlic paste, salt, oil and mix well.

Heat oil in a pan and saute cauliflower for 3 minutes. Close lid and cook for 5 minutes. Take the lid off and fry for 10 minutes until the cauliflower is cooked.

Add cooked rice and toss well to combine.

Turn off the stove and cool the rice for 5 minutes before packing.