Paneer Chilly

Oh bhoy...the cold winds and rains are making me crave for spicy food specially spicy indo chinese...:)

250 Grams Paneer(Cut into bite size cubes)

2 Tbsp Schezwan Sauce Please Click Here for sauce recipe

1 Tbsp Soy Sauce 

1 Tbsp Red Chilly Sauce

1 Tbsp Ginger Garlic Paste

5 Green or Red Chilies Slit 

1/2 Onion (Finely Chopped)

5-6 Garlic pods (Finely Chopped)

1/2 Capsicum (Finely Chopped)

2 Tbsp Maida/all purpose flour

2 Tbsp Corn Flour

1/2 Tsp Orange food color

1 Tbsp Corn strach

Salt to taste

Oil for frying

Do watch the ...Demo video...Enjoy...:)

• Marinate the paneer with ginger garlic paste, orange food color and red chilly sauce for 1/2 hr.
• Add salt, maida and corn flour to the paneer and sprinkle little water mix and coat the paneer with all the ingredients.
• Heat oil in a wok for frying on medium flame drop the paneer cubes in oil and fry till the coating turns light golden in color drain the oil reserve in a bowl.
• Heat a pan or wok add 2 tbsp oil fry the garlic, onion, capsicum and chilies add the schezwan sauce, soysauce and 1/2 tsp of red chilly sauce fry a bit.
• Add salt and 1/2 Cup water allow to boil a bit add corn starch and stir till thickens a bit add fried panner and toss in the sauce.

Garnish with spring onion and serve hot with noodles or fried rice enjoy...:)

Schezwan Noodles

Ummm...that was some real tasty and spicy yummy noodles...:) the cold weather and rains added extra taste...by the by i want to ask you guys a question does the climate has any role in adding taste to food...let me know your views...:)

1 Cup Julienne cut Carrots, French Beans, Cabbage and Capsicum 

1 Large Onion Thinly Sliced

3-4 Slit Green Chilly

2-3 Tbsp Schezwan Sauce

2 Tbsp Soy sauce

1/4 Tsp Orange food color (optional)

2 Packets Hakka noodles (Cooked as per package direction)

3 Dried Red Chilies 

1 Tbsp Ginger Garlic paste

1 Tbsp Chinese 5 spice powder or take 1 inch Stick Cinnamon, 3-4 Cloves, 1 Star anise,1 tsp Crushes pepper corns

6 Tbsp Oil

Salt to taste

Please Click here Schezwan-Sauce Recipe

Do watch my Demo Video...Enjoy...:)

1. Heat oil in a heavy bottom wok add the spices and fry a bit fry the ginger garlic paste and add the dry red chilies fry a bit.
2. Add the onion and chilly and fry a bit add the julienne cut carrots and beans and salt fry the veggies cover and cook on low flame till done.
3. Add the capsicum and cabbage once the beans and carrots are done fry a bit.
4. Add the schezwan sauce and fry a bit add soy sauce and food color fry a bit.
5. Add the cooked noddles to the veg mix well till evenly distributed allow the noodles and veg to heat a bit before serving.

Serve hot with paneer chilly enjoy...:)

Paneer Chilly recipe up next...:)

Schezwan Sauce

The sauce recipe is altered as per my taste...simple straight forward sauce which can be preserved in the  in a air tight container stored away in the fridge ready to prepare many amazing recipes...:)

Fist Full Dried chilly, red chilly, garlic pods.
100grams Tomato puree
2 tbsp Vinegar
1 tbsp Salt
1 Cup Oil

Do watch my video demo in detail...:)

• Boil 1 Cup water in a heavy bottom wok add both the chilies garlic, onion, vinegar and salt to the water allow to cook till the chilies onion and garlic cook and soften a bit.
• Once the chilies and cook switch of the stove allow to cool a bit.
• Add to a blender along with tomato puree and grind to a smooth paste.
• Heat a heavy bottom pan with 1 cup oil transfer the chilly paste to the pan and fry till oil surfaces allow to cool and preserve in a jar till use...:)

Gobhi Manchurian/Crispy Cauliflower in a spicy chilli-garlic sauce

Featued on: The Kitchn

Growing up, I remember this was one of the few dishes we would expect to eat only in restaurants. Always thought it was too difficult to be made at home or there was some special closely guarded secret to making it. Then one day mom got brave (that she always is and not just about food), using her exceptional skills to be able to tell the components in a dish merely by tasting it, tried it at home. It was an instant hit among family and friends. My brother and I could not wait for the next time she would make it - at times we would force her :) These days the sides have switched a bit. Hubs is a big fan of this dish as well and now it is his turn to talk me into making it every so often. I don't mind either.

I love Chinese food but I have a certain (very strong) bias towards Indian-Chinese (aka indo-chinese) cuisine. We Indians have had a long-lived love affair with Chinese food. Long before pizzas, burgers and junk food became popular, it was Chinese food that most of us wanted when we craved something different. One may argue that Indo-chinese is not really Chinese food as it is not very close to authentic Chinese food. It has been totally adapted and re-flavored to suit an Indian palette. But hey, that is what fusion food is all about, right? Who knew the marriage of a little soy sauce with Indian spices could be so delicious!

My favorites have always been the chilli and manchurian varieties. These dishes may be made with cauliflower, paneer or chicken and are extremely popular in India. The sauce has no basis in the historical Chinese cuisine. In India this ever popular dish is served at glamorous restaurants as well as by the street-side vendors and is consumed with vigor and excitement among all class of people.

The cauliflower has a crispy coating and is tossed with a mouth-watering spicy tangy sauce. These are perfect for appetizers or may even be served as a side dish. Use a toothpick or a fork as you please and enjoy with cocktails during or before a meal.

These are really easy to make at home, taste awesome and are always a big hit with guests. They are often paired with Chinese style fried rice. These are great for potluck parties and will be gone in seconds! 

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Vegetable Hakka Noodles/Vegetable Chowmein

hinese food definitely has its place on the menu of practically every restaurant in India. The fact to be noted here though is that over the last several decades as India gradually adopted this neighboring cuisine, barring a few key ingredients, the cuisine has taken a life of its own. So much so as to build a global identity and even aptly being named 'Indo-Chinese cuisine'.
Not just on menus of restaurants, this cuisine is so much a part of the Indian lifestyle now that with every couple of roadside push-cart food vendors selling  your usual pani-puri, kulfi or dosa-idli, you will find a cart that boasts of the best chilli chicken or hakka noodles among other things.
Chinese food here in the US sure is different. Your veg. lo-mein from the local Chinese place that comes in that iconic chinese food carton, tastes great but after you are a few digs into it, you sure get reminded of the corner chinese-wala back home and the sound of the sizzling noodles in his wok on his stove-top and the makeshift push cart that showed up on that very corner religiously every day at five in the evening.
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Schezwan Chili Chicken

One of my friend from Tibet gave me this recipe. I like to have chilli chicken bit dry if  you dont like it dry fry then add extra tomato puree to get sauce. green chilies can be added if you like extra heat I have seen some people add green chilly paste to the chicken while frying and for the masala they add dried chili...alter as per your taste... 

For Marination:
1/2 Kilo Boneless Chicken
1 Egg
1 Tbsp Pepper Powder
1 Tbsp Ginger Garlic Paste
1 Tbsp Dark Soy
1/4 Tsp Ajinomoto (Optional)
1 Cube Chicken Stock
2 Tbsp Maida
2 Tbsp Corn Flour

For Masala:

1 Tbsp Chilli Sauce and Dark Soy

2 Tbsp Tomato Puree

1/2 Tsp Vinegar

Pinch Ajinomoto

20 Dried Red Chili

1 Medium Onion roughly chopped

2 Bell Pepper chopped into cubes

1 Chicken Stock Cube

Salt as per taste

Oil for frying and masala

First Step:

• Marinate the chicken with egg, pepper powder, chicken stock cube, dark soy, ginger garlic paste, ajinomoto, maida and corn flour. mix all the ingredients well into the chicken and allow to marinate upto 15 to 20 minutes.

Second Step:

• Heat a wok on medium flame with oil for frying.
• Mix the marinated chicken well before frying.
• Add the marinated chicken cubes to hot oil and fry till golden brown drain the oil and reserve in a plate. 

Third Step:

• Break the dried chilies.
• Heat a wok with 2 tsp oil fry the dried chili and onion till transparent.
• Add the chopped bell pepper and fry for a minute.
• Add tomato puree, chili sauce, vinegar, ajinomoto, dark soy and chicken cube fry and allow the bell pepper to soften a bit.
• Add the fried chicken to the masala and fry will till combined. Garnish with spring onion serve hot for fried rice or hakka noodles...Enjoy...:)

 Do enjoy my video recipe demo in detail...:)

Hakka Noodles

There has been a lot of requests on my youtube account to prepare hakka noodles...must admit I love it a lot too since the noodle is made out of wheat it has good taste and texture...

mung bean sprouts can be added instead of fresh french beans we can also add roasted and shredded pork, chicken and lamb meat to the recipe...what i personally like is thin strips of egg omlet added along with the veg masala.

Ingredients:

Mixed Vegetables of your choice I've used 3 Carrots, Fist full French beans, 2 Bell pepper, Small Cabbage, Carrots and Fist full Spring onion.

1 Large Onion roughly chopped

5-6 Green Chilies finely chopped

1Tbsp Dark soy

1Tbsp Chili Sauce

1/2 Tsp Vinegar 

1/4 Tsp MSG(Ajinomoto) optional

1Tbsp Chinese 5 Spice Powder

1Tbsp Ginger Garlic Paste

2-3 Packets Hakka Noodles

Oil 

Salt to taste

Vegetable Masala:

• Chop all the vegetables and set aside before preparing the masala.
• On  a medium flame heat a heavy bottom wok or a pan I prefer using my pressure cooker base add 3 tbsp oil  fry the ginger garlic paste till the raw flavor has gone.
• Add the onion and fry till transparent.
• Add all the vegetables leaving the spring onions out fry for 2 minutes add the chili sauce, vinegar, 5spice powder, MSG and salt with 1/3 cup water stir cover and allow the veg to cook on low flame till well done.
• Once the veggies are done add dark soy and spring onion fry a bit.
• This veg masala can be prepared in bulk and stored in the freezer I normally prefer preparing in bulk and storing it away for 2 uses its best when ever I have friends over i just cook noodles and mix the veg. 

Prepare the noodles

 

• Boil enough water to cook noodles in a heavy bottom pot with 1 tsp salt and 2 tsp oil the water must be at rolling boil point add the noodles to the water and allow to cook the noodles should not cook all the way through it should still have that bite.
• Once the noodles are done drain the hot water using a colander and run cold water over the noodles this will stop the noodles from cooking all the way through.

Mix the veg masala and noodles garnish  with coriander if you like serve hot with corn chilly and schezwan style chilli chicken...Enjoy...:)

Do view my video demo in English subscribe to me on YouTube channel viduoo9 for more videos...:) 

Baby Corn Chilli

This recipe was forwarded to me by Ajay from Assam. I tried this recipe last week and liked it so much prepared it again had to post it asap this is bit dry version compared to the original recipe and i have avoided adding sugar to the recipe since i have diabetic parents at home.

Ingredients:
150 Grams Baby Corn
1/4 Tsp Ginger Garlic paste
2 Bell Peppers
1 Onion
6-8 Chilies
1/2 Bunch Spring Onion
2 Tbsp All Purpose Flour
1 + 1 Tbsp Corn Flour
2 Tbsp Tomato Ketchup
1/4 Tsp Pepper Powder
1 Tbsp Dark Soy
1 Tbsp White Vinegar
1 Tsp Ajinomoto (MSG) Optional
Oil for frying
Salt to taste

• Cut the baby corn in half then into quarter chop them in 1 inch strips  as shown  in the pic.

• Chop the bell peppers into 1 inch strips.
• Finely chop spring onions.
• Chop onions into 1 inch pieces 

Method: 

• Boil 2 to 3 cups of water in a pot add a pinch of salt add the corn to the boiling water and blanch for 5 to 10 mins.

• Drain the water and set the corn aside.
• In a bowl  add the 1 tbsp corn flour and 2 tbsp maida add pepper powder, ginger and garlic paste, salt and water mix well add water and prepare a thick flowing batter.
• Add the corn to the batter mix well allow to marinate in the batter for 10 to 15 min.
• Heat oil in a wok fry the corn till light golden color drain the oil and reserve in a bowl.
• Heat a pan or wok add 2 tbsp oil  fry the onion and chilies till transparent add the bell peppers and fry for a minute.
• Add the soy, ketchup, vinegar and msg with 1/2 cup water cover and allow the bell pepper to cook.
• Mix 1 tbsp of corn flour in 1/2 cup water and set aside.
• Add the corn flour mixture to the vegetable once cooked add salt as per taste add the fried baby corn to the veg mixture and mix well add the spring onion allow the corn and spring onion to combine and cook a bit. Garnish with spring onion...Serve Hot with noodles or any fried rice...Enjoy...:)

Do view my video demo in English...Enjoy...:)

Chilli Chicken ( Dad's Way)

Ingredients:

500 Grams Chicken
I used boneless chicken thigh thats all I had stored in the freezer. please use with bones its tasty...:) 

6 Tbsp Green Chilly Sauce (you can add more)

3 Tbsp Soy Sauce

1 Egg

1 Pinch Ajinomoto/MSG

7-10 Chillies slit

3 Tbsp Clarified Butter

2 Tbsp Oil

Salt as per taste.

Lets Prepare:

• In a bowl add the chicken tip in the soy & chilly sauce add the egg mix well and allow to marinate in room temp for 30minutes if your in a hurry you can allow to marinate for 15 minute.
• Heat a wok on medium flame add  the butter add the slit green chillies to the hot butter and fry for a minute drain and reserve to the let over butter add oil tip in the  marinated chicken fry a bit cover and allow to cook on a low flame keep stirring once in 2 minutes.
• once its half way done check for salt and add salt and slit green chillies fry uncovered if you like to serve with little bit of sauce it will take 15 minutes of cooking time but i like it a bit dry for rice it takes 20 minutes for me add the msg/ajinomoto stir well and serve hot excellent side dish for south indian meals or best served with biryani we love it. try it your self....Enjoy...:)

My dads friend taught dad how to prepare this chicken recipe and trust me thats all he ever knows to cook and he is crazy about this recipe if my parents get to know i'm sharing this recipe with all of you they will kill me for sure but hey i want all my food loving friends to enjoy  its almost 20years of well maintained secret recipe in the family. this recipe is originally from a very famous Andhra Hotel which is located at Bangalore we love to dine there and enjoy this lovely chilly chicken at the restaurant people who enjoy hot and extra spicy food will love it. please dont make any changes to the recipe try it out you'll like it....:)

My new recipe along with video demo in english watch and enjoy...:)

                                                               

Paneer Manchurian

love Chinese food but when it comes to Chinese-fusion food, I have a certain bias towards Indian-Chinese (indo-chinese) cuisine. We Indians have had a long-lived love affair with Chinese food. Long before the pizzas and burgers and junk food became popular, it was Chinese food that most of us wanted when we craved something exotic and different. Indo-chinese is not very close to authentic chinese food. It has been totally adapted and  flavored to suit an Indian palette. Who knew the marriage of a little soy sauce with Indian spices could be so delicious! A big bright star of the Indian Chinese cuisine and it has always been one of my favorites are the chilli and manchurian varieties. “Manchurian” dishes may be made with cauliflower, paneer or chicken and are extremely popular in India. The sauce has no basis in the historical Chinese region. In India this ever popular dish is served at glamorous restaurants as well as by the street side vendors and is consumed with vigor and excitement among all class of people.

The paneer has a crispy coating and is tossed with a mouth-watering spicy sauce. These are perfect for appetizers or may even be served as a side dish.

Use a toothpick or a fork as you please and enjoy with cocktails during or before a meal.
These are really easy to make at home, taste awesome and are always a big hit with guests. They are often paired with Chinese style fried rice. These are great for potluck parties and will be gone in seconds! It can be made dry or with gravy, the recipe below talks about both versions. Food coloring is normally used to give this dish a brighter appearance, I have used a little beet juice instead. I was pleased with the color but it is obviously optional.

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Chicken Spring Roll

Ingredients:

1 Fist Full Rice Noddles 

250 Grams Chicken mince

2 Tbsp Ginger & Garlic Paste

1 Egg

1 Tbsp Chilly Powder

1/2 Cup Spring beans, Capsicum, Carrots, Cauliflower florets, Corn...Use what ever veg is avail at home...

All veg cut into julienne..

Few Mint and Coriander leafs finely chopped.

2 Green Chilles

1 Small Onion (Finely Chopped)

1 Packet Spring roll pastry sheets (Wheat Wrapper)

2 Tbsp Oil

1 Tbsp Butter

Oil for frying

Salt to taste.

Lets Prepare:

• Heat a wok add 1 tbsp oil and fry 1 tbsp ginger and garlic paste tip in the chicken add the chilly powder and add 1 tsp salt fry well on medium flame till the moisture evaporates from the chicken and the chicken is well done fry well and reserve in a bowl.
• In the same wok heat 1 tbsp of butter and oil fry the ginger and garlic well tip in the onion and chillies fry well tip in all the veg fry well add salt cover and allow the veg to cook on low flame till well done.
• Once the veg has cooked through tip in the chicken along with the coriander and mint and fry and remove from flame.
• you can divide half the filling for just chicken and veg and the other for noddle chicken and veg.
• Heat 2 cups of water in a pot bring to boil and remove from flame add the rice noddle and allow to soak in warm water till the noddle is soft. drain...
• Add the rice noddle to one part of chicken mixture and mix well.
• Place the chicken filling on the pastry sheet and roll 1/2 way give a egg wash and seal all the edges fold and roll the pastry and form a spring roll .
• Heat oil for frying and fry the prepared spring rolls till light golden brown and serve hot with any hot sauce of your choice...Enjoy...:)

Suggestions:

By adding shrimp instead of chicken also tastes good.

1 tbsp Soya and Worcestershire sauce can be added while preparing the filling.

tofu or paneer can also be substituted instead of chicken 

By adding oregano you'll have a different flavor to the spring roll

I've done a detail video demo as always do watch and try the recipe your self...:)

    

Chilli paneer

I love paneer and I love indo-chinese so as you can imagine, since this dish combines both, it tops my charts... spicy, yummy and quick to fix at the same time. I remember this was one of the few dishes we would expect to eat only in restaurants. Then one day mom made it at home and it was a instant hit among family and friends. My brother and I could not wait for the next time she would make it (at times we would force her :) ... so good! It is one of the very few dishes I knew how to make before getting married. It is also one of the first few dishes that got my hubby believing soon after we got married that 'the wife can cook'!

It is essentially paneer cubes cooked with bell peppers, onions and green chillies and simmered in chilli and soy sauce.
It can be made either dry or with gravy. In its dry form, it is typically served as an appetizer. In its gravied form it gets easily converted into main course paired with some chinese style fried rice. The recipe below talks about both versions.

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Vegetable Manchurian

Indo-Chinese cuisine is something I just absolutely adore as is by almost everyone in my family. Chinese food used to be on the top of my list when eating out. Chinese food which we get here in the US is very different from what we get back home in India. Also being a vegetarian we had better options there. Here the more stress is on pork and sea food so the choices are very limited.
These are really easy to make at home, taste awesome and are always a big hit with guests. Vegetable manchurian is one of the most recognized dishes in the cuisine. These are fried vegetable balls in a multi sauce gravy often paired with chinese style fried rice. These are great for a potluck parties and will be gone in seconds!! It can be made dry or with gravy (see notes). Also different kinds of vegetables can be used like red bell pepper, cauliflower and even broccoli. The only thing that used to be time consuming for me in this recipe was prepping the veggies, grating and chopping carrots and cabbage :( so one day while buying groceries a packet of coleslaw (it is mix of grated cabbage and carrots usually used for making coleslaw salad) caught my attention and bingo life is much easier now. But if you don't have access to this you can always grate and chop your own vegetables. If you don't like deep frying, manchurians can also be baked in the oven, hmm.. I will come on this in some other post. For today enjoy these deep fried beauties and you will forget about the number on the scale for... well.. some time ;)

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