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Saturday, April 28, 2012

Chinese Chicken Pakora

Chinese Chicken Pakora

Boneless Chicken- 500 gms
Garlic powder- 1 tsp
Maggi liquid seasoning or Maggi chicken bullion powder- 1 tsp
Paprika powder or Red chilli powder- 1/4 tsp
Salt- 1/4 tsp + 1/4 tsp
Cornflour/ Cornstarch- 2 tsp
Rice flour- 2 tsp
All purpose flour/ Maida- 2 tsp
Baking soda- few pinch
Water- 3 tbsp
Oil to deep fry
Spring onion/ Scallions to garnish
Chicken Pakora

Cut the chicken into bite size nuggets. In a bowl combine chicken pieces, garlic powder, Maggi liquid seasoning, red chilli powder and 1/4 tsp salt, mix well and allow chicken to marinate for 1 hour. Heat oil to deep fry, to the marinated chicken add rice flour, cornflour, maida, 1/4 tsp salt and water. Mix well until a smooth paste is coated on chicken pieces. Drop chicken pieces in hot oil and deep fry until golden brown and crisp. Garnish Chicken Pakoda with green onions and serve hot with chilli vinegar and soy sauce.

Chicken Fritters

Wednesday, April 25, 2012

Kadai Paneer

Kadai Paneer

Paneer cubed- 200 gms
Onion finely chopped- 1 no
Tomato finely chopped- 1 no
Capsicum/ Bell pepper diced- 1 no
Ginger and Garlic paste- 1 tbsp
Red chilli powder- 1 tsp
Kasoori methi- 1 tsp
Salt to taste
Cinnamon stick- 1"
Cloves- 2 nos
Cardamom- 2 nos
Bay leaf- 1 no
Oil- 3 tbsp

Kadai Masala
Dry roast and coarsely crush following ingredients
Coriander seeds- 1 tsp
Cumin seeds- 1 tsp
Dry red chilli- 2 nos
Paneer Sabji

Heat oil in a pan when hot add cinnamon, cloves, cardamom and bay leaf and fry for few secs. Add onion and fry until browned. Add ginger and garlic paste and fry for few mins. Now add tomatoes and cook until tomatoes are mashed. Add diced Capsicum, crushed kadai masala spices, red chilli powder, lightly crushed kasoori methi leaves and required salt. Add few tsp water to the pan and cook until sauce like consistency is formed. Now add the paneer pieces and cook for few mins. Garnish with coriander leaves and serve hot with roti or rice.

Paneer sidedish for chapati

Tuesday, April 24, 2012

Cong You Bing( Chinese Scallion Pancake Recipe)

Cong You Bing

Scallions/ Spring onions- 1 bunch
All purpose flour/ Maida flour- 2 cups
Salt- 1 tsp
Water to knead flour
Oil- 5 tbsp and more if needed

Chinese Scallion Pancake

Wash and finely chop green parts of the scallions( you can use the white bulbs for other recipes). In a large bowl combine flour, salt and water, knead to a smooth and soft dough. Add 5 tbsps oil over the dough, knead for few more mins and cover the bowl with wet towel. Allow the dough to rest for 4 hours. Divide the dough into equal sized balls. Roll out each dough ball into thin circles on a kitchen surface( roll out as thin as possible). Sprinkle the chopped green scallions on the dough circles generously. Roll out the dough circles from one end to form tight cylinder. Roll the cylinder within itself to form spiral and tuck end of cylinder in the center. Once again roll out the scallion stuffed dough into thin circles( pancakes). Repeat the same process with rest of the dough ball. Heat tawa or a griddle, when hot place the prepared pancake on griddle and cook on both sides until golden brown smearing oil if required. Cut each pancakes into four and serve hot along with soy sauce and chilli vinegar.

Friday, April 20, 2012

Kathirikai Podi Varuval/ Stuffed Brinjal Fry

Kathrikai Podi Varuval

Purple brinjals/ small eggplants- 8 nos
Mustard seeds- 1 tsp
Urad dal- 1 tsp
Chana dal/ Bengal gram dal- 1 tsp
Curry leaves- few
Oil- 5 tbsp

Podi/ Masala ingredients
Chana dal/ Bengal gram dal- 3 tbsp
Coriander seeds/ Dhaniya- 1 tbsp
Black sesame seeds- 2 tsp
Red dry chilli- 7 nos
Peppercorns- 6 nos
Tamarind- very small piece
Chopped coconut- 1/4 cup
Crispy Brinjal Fry

Dry roast the Podi masala ingredients and grind to coarse powder with less than 1/4 tsp salt. Wash and trim the Brinjal stems and make four slits on the Brinjal without detaching the base. Pat dry the brinjals and stuff the coarsely ground Podi masala powder inside each brinjal, keep the excess Podi masala powder aside. Heat oil in a pan when hot add mustard seeds and allow to crackle, add urad dal, chana dal and fry until browned. Now add the curry leaves, stuffed brinjals and 1 tsp salt, fry until the brinjal turns color. Sprinkle some water on brinjal and cover with lid, simmer for 5 mins and cook until brinjals are done. Once brinjals are done add the rest of Podi masala powder and stir fry until the Brinjal are dry and crisp. Serve hot with steamed rice, sambar and Rasam.
Stuffed Brinjal Fry Dry

Wednesday, April 18, 2012

Vegetable Pulao Recipe

Vegetable Pulao

Basmati rice or short grain rice cooked- 2 cups
Carrot medium diced- 1 no
Green beans chopped- 6 nos
Green peas- 1/2 cup
Green chilli minced- 1 no
Cumin seeds- 1 tsp
Cloves- 2 nos
Cardamom- 2 nos
Cinnamon- 1/2"
Butter- 2 tbsp
Salt to taste
Vegetable Pulav
Par boil the vegetables, drain well and set aside. Heat butter in a pan, when butter starts to melt add cinnamon, cloves, cardamom and cumin seeds. Fry for few seconds, reduce the heat to medium and add the par boiled vegetables along with minced green chilli to the pan and sauté for few secs. Add the cooked rice and sprinkle required salt. Toss well the rice and vegetable until well mixed. Serve hot vegetable Pulao with gravy of your choice.
Vegetable Pilaf

Sunday, April 15, 2012

Chettinad Soya Chunks Curry/ Meal Maker Kurma Recipe

Soya Chunks Curry

Soya chunks/ Meal maker- 20 nos

Onion medium finely chopped- 1 no

Tomato medium finely chopped- 1 no
Ginger and Garlic paste- 1 tbsp
Curry leaves- few
Turmeric powder- 1/4 tsp
Pepper powder- 1 tsp
Salt to taste
Oil- 4 tbsp
Cinnamon- 1"
Cloves- 4 nos
Green cardamom- 2 nos
Red Chilli-2 nos

Masala to grind

Coconut shredded- 1/4 cup

Poppy seeds /Kuskus- 1 tsp
Fennel seeds- 2 tsp
Jeera- 1 tsp
Pepper corns- 8

Meal Maker Kurma Recipe


Grind the masala ingredients to smooth and fine paste adding little water.

Cook soy chunks as per box carton instructions, squeeze excess water from soy chunks and set aside. Heat oil in a pan when hot add cinnamon, cardamom and cloves and fry till aroma rises. Add chopped onions and ginger- garlic paste, fry for few mins until raw smell of paste leaves and onions are browned. Add curry leaves and tomatoes and cook till tomatoes are mashed. Add turmeric powder, pepper powder, ground masala paste and salt. Fry paste until oil separates on the sides. Add required water to the frying masala paste to get required gravy consistency. Add soy chunks and cook for another 5 mins. Garnish with coriander leaves and serve with idli, Appam, Idiyappam and Chapati.

Saturday, April 14, 2012

Paneer Peas Capsicum Masala

Paneer Peas Capsicum Masala
Paneer- 200 gms
Capsicum/ Bell pepper medium- 1
Peas- 1 cup
Onion medium chopped- 1
Red chilli powder- 1 tsp
Garam Masala powder- 2 tsp
Salt- 1 tsp
Cumin seeds- 1 tsp
Cloves- 4
Cardamom- 2
Cinnamon- 1" piece
Oil- 2 tbsp
Coriander leaves- few
Paneer Peas Capsicum Masala
Heat enough oil in a pan. When hot add cloves, cardamom, cinnamon and cumin seeds, fry for few seconds. Next add the chopped onions, capsicum, peas and paneer cubes, fry for 2 mins.
Add red chili powder, garam masala powder and salt to the frying vegetables. Sprinkle 2 tbsp water and fry on medium heat until dry. Garnish with coriander leaves and serve with pulka, nan or pulao.
Paneer Peas Capsicum Sabzi

Thursday, April 12, 2012

Rava Pongal Recipe

Rava Pongal

Rava/ Sooji- 2 cups
Moongdal- 1/2 cup
Pepper corns- 1 tbsp
Cumin seeds- 1/2 tbsp
Cashew nuts- 20 Nos
Curry leaves- few
Salt to taste
Ghee- 4 tbsp
Oil- 4 tbsp
Water- 3 cups
Sooji Pongal

Wash and soak Moongdal in water for 30 mins and pressure cook dal until mushy.
Roast rava until aroma rises and set aside. Heat oil and ghee in a pan, add cashew nuts, fry until cashew nuts turn golden brown, drain and set aside. In the same hot oil add cumin seeds, pepper corns and curry leaves, fry for few seconds. Add cooked dal and water to the pan( be cautious since water splutters). Add required salt and bring it to boil. When the dal mixture starts to boil slowly add the roasted rava and keep stirring continuously so no lumps are formed. Add cashew nuts to the rava pongal and cook until rava pongal is soft and semi dry.
( if the rava pongal is too dry increase the amount of oil accordingly).
Serve hot with coconut chutney and sambar.
Rava Pongal Recipe

Monday, April 2, 2012

Vegetable Manchurian

Vegetable Manchurian
For Manchurian balls
Shredded cabbage- 1/4 cup
Shredded carrot- 1/4 cup
Grated paneer- 1/2 cup
Finely chopped Capsicum/ Bell pepper- 1/4 cup
Finely grated onion small- 1 no
Cornflour- 4 tbsp
Maida/ All purpose flour- 2 tbsp
Cooking soda- less than 1/4 tsp
Salt and pepper to taste
Oil to deep fry.

For the sauce
Minced onion- 3 tbsp
Minced green chili- 2 Nos
Minced garlic- 5 cloves
Minced ginger- 1 tsp
Red chili paste- 1 tsp
Black pepper powder- 1/4 tsp
Garlic powder- 1/4 tsp
Onion powder- 1/4 tsp
Soy sauce- 1 tbsp
Ajinomoto- 1 tsp
Cornflour- 1 tbsp
Sugar- 1/4 tsp
Salt to taste
Oil- 1 tbsp

Vegetable Manchurian Indo Chinese
Combine shredded cabbage, shredded carrot, grated paneer, chopped Capsicum, grated onion, cornflour, maida, cooking soda, required salt and pepper. If required sprinkle little water and shape the vegetable mixture into equal sized balls. Heat oil in a pan to deep fry when hot add the prepared vegetable balls and fry until golden brown and crisp. Drain the veg balls on a paper towel and set aside.
Next heat 1 tbsp oil in a wok when hot add sugar and allow to caramelize. Add minced onion, garlic, green chili and ginger, fry for few seconds. Reduce the pan heat to medium add red chili paste, pepper powder, garlic powder, onion powder, soy sauce, ajinomoto and required salt. Saute for few seconds and add 1 cup water. Now mix cornflour with1/2 cup cold water. Increase the pan heat and add the cornflour mixture stirring continuously. Check the Manchurian sauce seasoning and add the prepared vegetable balls. Simmer gravy for two mins, turn off the heat and garnish the Vegetable Manchurian with greens of scallions.