Posted by Annita on September 21, 2007
Gobi Manchurian- a popular Indo Chineese dish can be served as a snack or an appetizer when prepared dry.But in my home,amma always prepares it with gravy to serve along with fried rice/noodles.And i haven’t even tasted this dry type manchurian in any of the Kerala restaurants(of course,I haven’t asked for it as I was not aware of it..)
My DH only introduced me to this dry type manchurian,he’s an ardent fan of this dish and whenever he order this in a restaurant he gives them special instructions to make it extra dry and spicy.And I must say,this is the only dish I’ve tried umpteen times to get a satisfactory sign from my husband.I’ve followed many recipes,tried adding different ingredients and finally came out with a recipe that suits our taste.I’ve been following this recipe for the last 4-5 attempts,and its working out well for me.
And now the recipe …
Cauliflower – 1 medium sized cut into medium sized florets
Spring onion chopped- a small bunch (Seperate whites and greens)
Garlic chopped – 5 tbsp
Green chilies chopped – 4-5 tsp (Use according to your spice level)
Soya Sauce – 1 and 1/2 tbsp
Green Chilli Sauce – 2 tbsp
Tomato Ketchup – 3 tbsp
Vinegar – 1 tsp
Coriander leaves – for garnishing
Oil – as needed
Salt – add only if needed
(Add 1 medium sized Onion and 1/2 Capsicum if you wish.i dont add it,if i am preparing it dry)
For the batter :
All purpose flour/Maida – 1/2 cup
Corn flour – 1/4 cup
Rice flour – 2 tbsp
Egg – 1
Ginger-Garlic paste – 2 tsp
Red Chilly powder – 1/2 to 1 tsp
Salt – to taste (consider the saltiness of soya sauce while adding it)
Prepare a batter with the given ingredinets adding necessary water.Batter should be made a little thick,otherwise it doesn’t coat well on the cauliflower florets.Heat oil in a big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.Fry it until it turns golden brown in color.Drain into a tissue paper and keep them aside and allow it to cool.
Now heat 2-3 tsp oil in another pan,add chopped spring onion(only the whites),green chillies,garlic and ginger,saute them for a while.(Add onions and capsicum also if you’re adding it)Now add soya sauce,chilly sauce,vinegar and tomato ketchup.Mix them well,check for the salt and add the cooled gobi florets.Turn the heat to high and mix them together until all the florets are well coated with the sauce.Add spring onion greens and coriander leaves and toss it well for few minutes.Serve immediately.
If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes,before adding spring onion greens and coriander leaves.
Posted in Chinese Dishes, International Food, Snacks & Appetizers, Veg Dishes | Tagged: food, gobi, indo chinese, manchurian | 80 Comments »
Posted by Annita on June 6, 2007
Finally i’m back with my next post,sorry for this long uninformed absence,this time the blame is on my in-laws.I got busy with them,taking them around places,eating good food and sharing gossips.Soon i’ll be posting some of the special dishes from my mother-in-law.But for now enjoy this spicy chicken favorite from Sumi’s Kitchen Wonders.Chilly Chicken is the most popular dish in Indo-Chinese cuisine.This is a spicy dish which can be savored as an appetizer,it tastes great with fried rice and noodles as well.This recipe from Sumitha has a very unique taste with the hot Sambal Oelek in it,and i must say this is definitely a keeper.Thank you dear Sumi for this wonderful recipe.
Boneless skinless chicken cut into small cubes – 1 lb
Vegetable oil – to shallow fry chicken pieces
To prepare the marinade:
Egg – 1
Cornflour – 2 tsp
Dark Soya Sauce – 1/2 tsp
Red Chilly powder – 1/2 tsp
Salt – to taste
To prepare Chilly Sauce:
Onion diced – 1 big
Green bell pepper diced – 1
Ginger chopped – 1 tbsp
Garlic chopped – 1 tbsp
Green chillies chopped – 3
Sambal Oelek – 1 and 1/2 tbsp
Tomato Ketchup – 1 tbsp
Hot and Sweet Sauce – 1 and 1/2 tbsp
Dark Soya Sauce – 1 tsp
Red Chilly Powder – 1 tsp
Sesame seed oil – 2 tsp
Prepare a marinade by mixing the ingredients together.Add the chicken pieces into it and marinate it for an hour,preferably in a refrigerator.Heat vegetable oil in a pan and shallow fry the chicken pieces until they are brown in color.Drain and keep it aside.
Heat 2 tsp sesame seed oil in another pan,add chopped ginger and garlic,fry till they turn brown.Add chopped green chillies,onion and bell pepper,saute until onion turn transparent.Now stir in red chilly powder,sambal oelek,tomato sauce,hot and sweet sauce,soya sauce and salt,mix together.Add fried chicken pieces,mix well and serve hot.
If you like it to be a gravy,add 1 tbsp cornflour mix in 1/2 cup water into the chicken,simmer it for 4-5 mts and serve.
Check out these also:
V.K.N’s Chilly Chicken
Vee’s Chilly Chicken Dry
Asha’s Chilly Chicken
Meena’s Chilli Chicken
Mocha’s Chilly Chicken
Posted in Blogger's Recipes, Chicken, Chinese Dishes, International Food | 32 Comments »
Posted by Annita on March 27, 2007
Do you love mushrooms?
I do…I do love them for their fabulous taste and texture,and of course they look pretty too.But there’s more to mushrooms than its taste,mushrooms are fat free and they are rich in proteins,fiber and vitamins.
Here’s my favorite mushroom dish which is very much on the spicier side,this can be served along with roti, fried rice or noodles.
Button Mushrooms sliced- 200 gms
Onion chopped – 1/2
Grated Ginger – 1 tsp
Grated Garlic – 1 tsp
Green Chillies chopped – 4
Lettuce chopped – 1/2 cup
Capsicum deseeded and diced – 1/2
Soya Sauce – 2 tbsp
Pepper Powder – 2 tsp
Ajinomotto – a pinch (Optional)
Corn flour – 1 and 1/2 tsp
Spring Onion greens chopped- for garnishing
Sesame oil – as needed
Salt – to taste
Heat oil in a pan and saute ginger,garlic and green chillies for few seconds,add in chopped onions and saute until it turn translucent.Now add mushrooms,lettuce and capsicum and fry it till mushrooms are cooked.Stir in soya sauce,salt,ajinomotto and pepper powder into it and cook for another 3-4 minutes.Mix cornflour in 1/2 cup water and add to the pan.Simmer for 1 minute stirring continuosly.Remove from heat,garnish with spring onion green and serve hot.
Also check out :
Posted in Chinese Dishes, International Food, Veg Dishes | 25 Comments »
Posted by Annita on November 15, 2006
Last day I found this recipe, while going through my previous ‘Vanitha‘ magazines.I love Chineese cuisine,and crispy Orange chicken is by far the most favorite.Somehow I missed this recipe earlier,otherwise I could have tried it long back.Luckily I had all the needed ingredients in my pantry and so prepared it ,then itself.I could say,the Indianized version of Chinese Orange chicken was better and suited our taste
Crispy Orange Chicken
Here goes the recipe..
Boneless Chicken cut into small pieces – 1/2 kg
Rice Flour – 1 and 1/2 cup
Soda water – to prepare batter
Gingelly/Sesame Oil – 1 tbsp + to deep fry chicken pieces (The original recipe from Vanitha calls for Indian Gingelly oil and I’ve used the same.It can be available in Indian grocery stores.But in Chinese cooking they use sesame oil.)
(An Update from Pushpa : Gingelly oil & sesame oil r 2 different oils, though both r made of the same sesame seeds. Gingelly oil is used in indian cookings while sesame oil is used in chinese cookings. Both have totally different taste & aroma. )
Crushed Garlic – 6 pods
Grated Ginger – 1 tsp
Red Chilly Flakes – 2 tbsp
Dark Soya Sauce – 2 tbsp
Orange Marmalade – 1/2 cup
Salt – to taste
Pepper – to taste
Spring Onion greens
Mix together gingelly oil and crushed garlic in a pan,and then slowly heat the pan.Saute garlic for 1/2 minute and then add red chilly flakes and ginger.Fry for 1 minute.Stir in soy sauce and orange marmalade,add salt and simmer until the gravy thickens.Switch off the stove and allow it to cool.
Cook chicken pieces adding little water,salt and pepper.Seperate the chickn pieces from the broth and keep it aside.Prepare a medium thick batter using rice flour and soda water.Heat gingelly oil in a pan .Dip the chicken pieces in the batter and deep fry it until golden brown in color.Drain it into a tissue paper.
Immideately add the chicken pieces into the gravy.Mix it well,decorate with spring onion greens and orange slices and serve.
Recipe Courtesy :- Kunjunjamma Raju,Vanitha
Posted in Chicken, Chinese Dishes, International Food, Vanitha Recipes | 12 Comments »
Posted by Annita on September 28, 2006
Another Chineese dish from master chef Sanjeev Kapoor’s Khana Khazana recipe book.The dish tastes very unique with a dashing sesame flavour.
Sesame Soya Chicken
So here goes the recipe..
Chicken breasts(Skinned & bonned) diced into small pieces- 4
Chopped Garlic Cloves – 4-6
Chopped Spring Onion – 1
Sliced Whole Red Chillies – 2 (Increase the number for more heat)
Corn Starch – 1 tbsp
Dark Soya Sauce – 2 tbsps
Port Wine(Optional) – 2 tbsps (I didn’t add this to my curry)
White Vinegar – 1 tbsp
Sesame Oil – 1 tsp
Salt – to taste
Vegetable Oil – as needed
White Sesame seeds – 2 tsps
Chopped Spring Onion greens – 1 tsp
Dry roast sesame seeds to a golden brown color and keep it aside.Heat oil in a pan,add spring onion and garlic and stir fry briefly.Stir in dark soya sauce and thinly sliced red chillies.Immediately add chicken pieces and allow it to cook on high heat stirring continuosly for 1 or 2 minute,or until the chicken pieces turns white.Add Port wine and 1/2 cup of water,bring it to a boil.Dissolve corn starch in quarter cup of water and add it to the chicken stirring continuosly.Simmer for 3- 5 mts.Add salt,white vinegar and sesame oil.Mix it well and turn off the heat.
Garnish with roasted sesame seeds and spring onion greens.Serve hot with any type of rice/noodles/roti.
A Happy Meal
P.S:- The curry was supposed to look a little more brownish,I think it may be because of the soya sauce.I didn’t have dark soya sauce and so i just used the light one(increased the quantity to 3 tbsps),which I had.
Posted in Chicken, Chinese Dishes | 9 Comments »