Thursday, July 10, 2014

Chilli Chicken - Indo Chinese Style

Indo-Chinese has always been a favorite right from childhood. Mom would make delicious and simple chinese food ranging from soups, appetizers to main courses. My favorite of them all: Chilli Chicken!

Deep fried battered chicken, sauteed in mildly sweet yet spicy sauce lends a wonderful flavor and does not fail to please our eyes to a glossy, drooling appetizer!


Ingredients: Serves 6-8

For Chicken Fry:
  • Chicken Pieces - 3 Pounds (Approx. 1.5 kg)
  • Maida/Flour - 1 cup
  • Corn Flour - 1/2 cup
  • Ginger Garlic Paste - 3 tbsp
  • Soy Sauce - 2 tbsp
  • Chilli Powder - 3 tsp
  • Pepper Powder - 1 tsp
  • Egg - 1 (Optional)
  • Salt - to taste
For Sauce:
  • Onions - 2 cups chopped
  • Green Capsicum - 1 chopped (Optional)
  • Green chillies - 3 chopped fine
  • Ginger - 3 tbsp chopped
  • Garlic - 3 tbsp chopped
  • Dark Soy Sauce - 2 tbsp
  • Red Chilli Sauce - 3 tbsp
  • Tomato Sauce - 3 tbsp
  • Sugar - 1 tsp
  • Spring Onions - 4 stalks chopped
  • Water - 2 tbsp
  • Salt - to taste

Method:
  1. Wash the chopped chicken well and drain. In a bowl, add all the ingredients under "For Chicken Fry" and let it marinate in the refrigerator for about an hour.
  2. Heat oil in a pan, deep fry the chicken pieces until well cooked and turns golden brown. Set aside
  3. In another wide pan, heat oil. Once hot, add ginger, garlic, green chillies and saute for few seconds
  4. Add the onions, capsicum, sugar and let it saute until the onions turn a little pink (not too softly cooked)
  5. Once done, add all the sauces, water and let it cook for about a minute.
  6. Add the fried chicken, spring onions and mix well until the sauce coats the chicken well
  7. Serve hot! 
Note:
  • You may make the sauce well ahead of time and fry the chicken ahead of time as well. Right before serving, heat the sauce, add fried chicken to it and mix well
  • Chicken may be substituted with paneer, tofu, vegetables

Wednesday, May 28, 2014

Spicy Corn Chat/Salad

Mom and I love shopping! Especially when its in Chennai, the hustles and bustles of T.Nagar creates a special shopping atmosphere (which can be enjoyed for a little while until you get into the store :) ) We usually end up having coffee at one of the stalls near Pothys and tasty, spicy corn chat made right in front of you, where the vendor adds masalas from so many different boxes. It would taste awesome accompanying the coffee.

Here is a simple chat recipe, trying to recreate what I have had in India. It takes very few minutes to put them all together.


Ingredients: Serves 4-5
  • Corn Kernels(Canned or Freshly boiled) - 3 cups 
  • Red onion - 1 small diced fine
  • Tomato - 1 small diced fine
  • Raw Mango without skin - 1/2 cup diced fine
  • Coriander leaves - 1/4 cup chopped
  • Chilli powder - 2 tsp (as desired)
  • Chat Masala - 2 tbsp (as desired)
  • Lime Juice - 1 tbsp (as desired)
  • Sev - 1/4 cup (for garnish)
  • Salt - to taste
  • Butter - 1 tbsp

Method:
  1. Heat pan with butter, toss the drained corn kernels with little salt for about 5 minutes. Set aside
  2. Take a bowl, add all the ingredients along with the sauteed corn kernels and mix really well
  3. Garnish with Sev and serve!

Friday, May 2, 2014

Kozhi Urundai Kurma / Chicken Kheema Balls Kurma

Back home when it comes to "Kheema", it is by default "Mutton Kheema". There have been no substitutions to these urundai vadais so far. Recently while talking to mom, she mentioned about a cookery show she saw that showed the preparation of Chicken Kheema instead of Mutton. With a little health consciousness, mom ventured into making these Chicken Kheema Vadais. 

The idea of using them in Kurma dawned on me, when one of my dear friend used Turkey balls in the curry she made. The recipe uses pre-ground chicken from the store. If ground chicken is not available, just run chicken pieces in the mixie to grind them.

The Kurma tasted absolutely divine with the chicken balls simmered in them making it soft and very flavorful.

P.S: Though the ingredients list tails very long, this recipe is absolutely super easy to make. Let the lengthy ingredients not stop you from making this flavorful dish!


Ingredients: Serves 5

To Grind - For Gravy:
  • Cinnamon - 1 inch piece
  • Cloves - 3
  • Cardamon - 3
  • Garlic - 4 pods
  • Ginger - 2 inch piece
  • Saunf/Fennel seeds - 1 tbsp
  • Poppy seeds/Khas Khas - 1 tsp
  • Chilli Powder - 1 tbsp
  • Coriander Powder - 2 tbsp
  • Coconut - 4 tbsp grated
  • Oil - 1 tbsp
For Chicken Balls:
  • Ground Chicken - 1 pound
  • Green chillies - 4 medium
  • Channa Dal/Pottu Kadalai - 3 tbsp
  • Saunf - 1 tbsp
  • Turmeric Powder - 1/2 tsp
  • Ginger - 3 pods
  • Garlic - 1 inch piece
  • Poppy seeds - 1 tsp
  • Cinnamon - small piece
  • Cloves - 3
  • Coconut - 3 tbsp grated
  • Coriander Leaves - 2 tbsp chopped
  • Salt - to taste
For Curry:
  • Big Onion - 1 chopped fine
  • Tomato - 2 chopped fine
  • Bay leaf - 1 
  • Coriander leaves - to garnish
  • Water - 2 to 3 cups
  • Salt - to taste
  • Oil - 4 tbsp

Method:
  1. To make the chicken balls, Grind all the ingredients under "For Chicken Balls" except the chicken. Make sure water is not added as much to grind to fine paste.
  2. Add the ground masala to ground chicken and mix well. Form into balls and set aside in the refrigerator
  3. In a small pan, heat oil and saute all the ingredients one after the other under "To Grind- for gravy"
  4. Once cool, grind the sauteed masala to fine paste. Set aside
  5. In a wide pan, heat oil and add bay leaf, onion and saute until onions fry very well
  6. Add the chopped tomatoes, salt and let the tomatoes cook down until very soft
  7. Add the ground masala, saute for a minute and add water, salt
  8. Let the masala cook for about 5 minutes and add the chicken balls to the masala under medium flame
  9. Do not touch the chicken balls, just let them cook in the masala for about 10 minutes or until the chicken cooks through and the curry isn't too watery
  10. Garnish with coriander leaves and serve it piping hot with Chapathi, Puri, Dosa or Rice

Monday, April 14, 2014

Creamy Spinach Manicotti Pasta

Manicotti Pasta are large tubes of ridged pasta that is usually stuffed, topped with sauce and baked to perfection.

For any kind of saucy and stuffed pasta kind, I usually prefer making Lasagna. But then one fine day, when laziness kicked in :) I just thought, Why not just make the stuffing at home and use these pasta to stuff them? And thus did I explore these super easy, delicious, creamy pasta! Adapted the filling recipe from net with few tweaks of my own!

Another versatile dish that can be made well-ahead and frozen (or refridgerated for a day or two) pre-baked. Just need to thaw the frozen pasta and bake them.



Ingredients: Serves 4 to 6

  • Manicotti Pasta - 12 shells
  • Spinach - 1 cup chopped fine
  • Ricotta cheese - 1 cup
  • Garlic - 3 pods chopped very fine
  • Onion - 1/2 chopped fine
  • Red Chilli Flakes - 1 tbsp
  • Soy Crumbles/Granules - 1/2 cup (For Soy Granules-Soak in hot water for about 10 minutes, squeeze water out and set aside)
  • Mozzarella cheese - 1 cup
  • Pasta Sauce - 2 cups 
  • Olive oil - 3 tbsp
  • Salt - to taste

Method:
  1. Cook the manicotti pasta as per package directions and set aside on a oiled plate and let it cool
  2. Heat a pan with olive oil, add garlic and red chilli flakes and roast for about 30 seconds
  3. Add the chopped onions and saute until it turns pink. 
  4. Add the soy crumbles/granules and saute for about 2 minutes. Add in chopped spinach, salt and let it cook until the spinach wilts and water from spinach evaporates.
  5. Let cool the spinach mixture in a bowl. Once cool, add ricotta cheese, 1/2 cup mozzarella cheese and mix well. Set aside
  6. Fill each of the manicotti pasta with the creamy spinach filling. Make sure the pasta does not break or the filling overflows. (I filled the pasta by putting the filling in a zip lock bag, made a hole in a corner and filled the pasta. Much easier than using a spoon). Repeat for all the tubes and set aside
  7. Take a baking dish and add spoonfuls of pasta sauce as bottom layer, place all the filled pasta tubes in a row. Top the pasta with pasta sauce and some mozzarella cheese (approx 1/2 cup)
  8. To Bake: Pre-heat oven to 375F and bake it covered for about 40 minutes
  9. Bubbly, Spicy, Creamy pasta ready to be relished!
Note:
  • There are numerous ways to turn creative with the filling. Shredded chicken may be added or chopped tofu is another option for vegetarians.
  • Fill the pasta using a piping bag or put the filling into zip lock plastic bag. Cut the corner and fill the pasta. This method is much better than using spoon to fill the pasta tubes.
  • For Homemade Pasta Sauce: Heat oil add crushed garlic, red chilli flakes, chopped onions, crushed tomatoes, salt, italian seasoning and let it cook until raw tomato flavor leaves. Adjust quantity of ingredients according to crushed tomatoes added.

Wednesday, April 9, 2014

Spicy Fish Fingers

Mom is a Super Cook! When I recollect my childhood memories about eating outside food, there are very few dishes I loved to relish. One such are these Fish Fingers that was always on my menu order list when I visited a club in our hometown. 

DEEP FRIED, SPICY, CRISPY.. Who wouldn't love it!

Mom taught me how to make these Fish Fingers a very long time back! It is still one of my favorite appetizers. 


Ingredients: Serves 5-6
  • Boneless and Skinless Fish - 5 Fillets (cut into long strips) Any Firm Fish works, I used Tilapia variety
  • Ginger Garlic Paste - 1 tbsp
  • Turmeric Powder - 1 tsp
  • Chilli Powder - 3 tsp 
  • Coriander Powder - 2 tsp
  • Garam Masala - 1 tsp
  • Maida - 1/4 cup 
  • Bread Crumbs - 1 cup
  • Oil - to deep fry
  • Salt - to taste

Method:
  1. To Marinate the fish: In a bowl, add in ginger garlic paste, all masala powders and salt. Once well mixed, add them to the fish strips and make sure the fish is coated very well with the masala. Marinate the fish overnight or for atleast 2 hours. 
  2. For crumb coating: In a bowl, add maida, water and make a lumpless, not too thick paste. In a plate, add the bread crumbs. Set aside
  3. Dip the fish strips in maida paste and then the bread crumbs. Make sure the bread crumbs do not coat the fish in a lumpy way. Repeat the coating process for all the fish strips one by one and set aside
  4. In a pan, heat some oil for deep frying. Once hot, deep fry the fish strips until well cooked and golden brown.
  5. Drain the excess oil and serve hot with some hot chilli sauce!
Note:
  • Adjust the masala powder quantity as per desired spiciness
  • Fish can be substituted with Paneer/Tofu/Chicken. Just cut them into strips and follow the above recipe.

Tuesday, March 11, 2014

No Bake Nutella Oreo Cheesecake

Lately I have been reading loads of delicious Nutella recipes doing rounds on Pinterest. Here is one dessert that was simple to make and yummy to the core!! (Adapted from the blog: My Baking Addiction)



Ingredients:  Makes 4-6 cups

  • Cream cheese - 8 ounce package (softened)
  • Nutella - 2/3 cup
  • Oreo cookies - 20 crushed to crumbs
  • Butter - 3 tbsp (melted)
  • Frozen whipped topping - 8 ounce tub (thawed)
  • Walnuts - to garnish

Method:
  1. In a bowl, stir together crushed oreo and butter. Mix until the butter is well absorbed by the crumbs. It would resemble like wet sand
  2. In another bowl, beat cream cheese and nutella until smooth and creamy. Add the thawed whipped topping and fold it with a spatula until well incorporated
  3. In a serving cup, spoon the oreo-butter crumb, followed by the nutella cream and repeat another layer
  4. Garnish with walnuts and let it cool for about 2 to 3 hours
  5. Serve chilled!
Note:
  • You may substitute stiff whipped Heavy Cream in place of frozen whipped topping, if not available

Thursday, January 30, 2014

Sprouted Moong Coconut Gravy

An easy, light and delectable gravy suitable for chapathi or puri. The crunchy moong adds a wonderful flavor to the gravy. Sprouted moong can be substituted with any vegetable/paneer/tofu/boiled eggs.


Ingredients: Serves 4 for single servings
  • Sprouted Moong Dal - 1 cup
  • Onion - 1 medium chopped fine
  • Tomato - 1 small chopped fine
  • Ginger Garlic Paste - 1 tbsp
  • Coconut paste - 3 tbsp
  • Chilli powder - 2 tsp (as desired)
  • Coriander powder - 2 tbsp
  • Turmeric powder - 1/2 tsp
  • Cloves - 2
  • Cinnamon - 1 inch stick
  • Cardamon - 1
  • Oil - 3 tbsp
  • Coriander leaves - to garnish
  • Water - 1 to 2 cups (depending on the desired consistency)

Method:
  1. Heat oil in a pressure cooker, add cinnamon, cardamom and cloves and let it splutter
  2. Add in onions and saute until it turns mushy cooked
  3. Add in ginger garlic paste, saute for a minute. 
  4. Add chopped tomatoes, all the masala powders, salt, mix well and let it cook for couple of minutes
  5. Add in sprouted moong and mix well. Add the coconut paste, water, salt and let it cook until 4 to 5 whistles
  6. Make sure the moong is not cooked too much and turns mushy.
  7. Garnish with coriander leaves and serve with chapathi or puri.

Tuesday, January 21, 2014

Tomato Mozzarella Sandwich with Sundried Tomatoes

I love sandwiches and Panini's, especially at Panera's. Here is my take on their Tomato Mozzarella Panini with ingredients I had in my pantry. 


Ingredients:  Makes 1 sandwich
  • Whole grain bread - 2 slices
  • Mozzarella cheese - 2 slices 
  • Tomato - 2 slices
  • Spinach - 4 leaves
  • Sun dried tomatoes - 4 pieces (4 halves of tomatoes)
  • Garlic - 1 pod
  • Red chilli flakes - 1/2 tsp
  • Olive oil - 1 tbsp

Method:
  1. Grind sun dried tomatoes with olive oil, garlic and red chilli flakes to fine paste.
  2. Spread the tomato paste on both the bread slices. Layer one of the bread with cheese, tomato slices, spinach leaves and other cheese. Top it off with the other bread slice.
  3. Butter the top bread slice and grill it on a pan or panini maker until cheese melts and bread turns crispy brown.

Friday, January 10, 2014

Moist Whole Wheat Banana Bread

Another alternative for M's breakfast made me try out this Banana Bread. It was super easy to make and tasted yummy! I picked out the wonderful recipe from:

The only change I made to the original recipe was substituted 1/4 cup honey for 1/2 cup of raw sugar mentioned and for some guilt added handful of chocolate chips :)



The ripe bananas give it a wonderful flavor and sweetness so we don't need to worry about using just 1/4 cup honey.

The verdict: I would say M did not really really love it but she liked it and eats 3/4 a slice at a time :) The rest, What are Mom and Dad's for?? We just loved it!

Friday, December 20, 2013

Fish Wraps using Leftover Fish Fry

Last weekend was completely a no-cook weekend, but we still relished loads of delicious home cooked meals from our friend "Amy's" Kitchen :) The best I should say was her shallow fried "Masala Fish Fry" and Fish Curry. Not only serving us for the weekend, we took some curry and fish fry for the week. 

Having some tortillas and avocado at home, my first thought was to whip up these easy "Fish Wraps" using the leftover fish fry. 



Thank you for all the delicious food, Amy!!!

Ingredients: Makes 4 wraps

  • Leftover Fish Fry - 10 small pieces cut into bite sized pieces
  • Whole Grain Tortilla - 4 medium size
  • Avocado - 2 small mashed with salt and 1 tsp lime juice
  • Tomato - 1 seeds removed and diced
  • Lettuce - 2 leaves shredded
  • Red onion - 1/2 diced 
  • Green chillies - 2 small chopped fine
  • Lime Juice - 1 tbsp + 1 tsp 
  • Coriander leaves - 2 tbsp chopped fine
  • Salt - to taste

Method: Needs to be done right before serving
  1. In a bowl, mash the avocado with salt and 1 tsp lime juice. Set aside
  2. In a bowl, add chopped onions, tomatoes, lime juice, green chillies, coriander leaves and salt
  3. Warm a tortilla and spread little bit of avocado mash on it, add some tomato-onion salsa, shredded lettuce and fish
  4. Roll it up into a wrap and serve immediately!