Chicken Manchurian

About this Recipe...

Chicken Manchurian is a very popular and easy to make Indo-Chinese dish. It's spicy and rich with flavor. It can be served as a side dish with fried rice or Hakka noodles.

Ingredients

• Chicken Breast cut into medium pieces
• 1 egg
• 2 Tbsp Corn starch
• 1 Tbsp All purpose flour
• Salt as per taste
• 1/2 tsp Black pepper powder
• 1 tsp Soya sauce
• 1 Tbsp Red hot sauce
• 1 Tbsp Tomato ketchup
• 1/4 tsp Vinegar
• Oil for frying
• 4-5 cloves of garlic finely chopped
• Green onions for garnishing
• Finely chopped green chili
• 2 Tbsp Finely chopped onion

Directions

For Marinating and Frying the Chicken

1. Take the chicken pieces in a bowl, add corn starch, flour, salt, pepper, soya sauce and one beaten egg.
2. Mix everything with chicken pieces and fry it till the chicken pieces gets golden color.
3. Now take it out from oil and keep aside.

For the Sauce

1. Now in a wok heat up 2 tbsp oil and add chopped garlic, fry it and then add chopped onion and green chili, fry it till it becomes translucent.
2. Now add water( you can adjust water as per your requirement of gravy like dry Manchurian or with some gravy) and bring it to a boil.
3. When the sauce is boiling add salt and pepper followed by soya sauce, tomato ketchup, vinegar and hot sauce and mix everything and bring it to another boil.
4. Taste the sauce if the seasoning is perfect( you can always adjust the seasoning as per your likings like the sauces, salt and pepper powder) then add the fried chicken pieces mix it well with the sauce.
5. Now in a separate bowl dilute some corn starch in water and mix it so there is no lumps in the mixture and add that to the Manchurian sauce and stir it. Immediately you will see that the sauce becomes thicker.
6. Now switch off the flame, your hot chicken Manchurian is ready to serve, garnish it with some chopped green onions and enjoy this delicious dish.

Schezwan Fried Rice

About this Recipe...

Schezwan fried rice is a hot, spicy Indo-Chinese recipe, made with Schezwan sauce. It's a blend of rice with vegetables in a rich sauce.
I always love to use my home made Schezwan sauce whenever I want to make any Schezwan dish.
Here I have served Schezwan fried rice with another delicious Indo-Chinese cuisine Chicken Manchurian.

Ingredients

• 1 Cup Basmati rice
• 2-3 tbsp schezwan sauce
• 3 Tbsp Oil
• 2 tsp Garlic (Minced)
• Bell Pepper, cabbage, carrot,french bean, onion thinly sliced
• Salt as per taste
• 1 tsp Vinegar
• 2 tsp Red hot sauce
• 1 tsp Tomato ketchup
• 1 tsp Black pepper powder
• Green onions for garnishing
• 4-5 Slitted green chili

Directions

1. Soak the basmati rice for one hour and then cook it till 90% done.
2. Now in a wok heat up the oil and add chopped garlic and fry it till gets brown color.
3. Now one by one add the chopped veggies and fry it till it becomes crispy. Now add salt and pepper powder. (Make sure don't add too much salt because your Schezwan sauce has already salt on it, add little, you can always adjust your salt later.)
4. Now add the vinegar, hot sauce, tomato ketchup and Schezwan sauce mix everything and add the cooked rice and mixed everything well so the rice, veggies and sauce will incorporate with each other.
5. Now sprinkle some chopped green onions and serve it hot.
6. Note:
   You can add your favorite veggies as per your choice like mushroom, baby corn, broccoli etc. or else meat, shrimp and egg.

Kadhai Shrimp

About this Recipe...

     Kadhai shrimp or kadhai prawn is a aromatic dish infused with freshly ground spices impart their unique flavors and make this dish is an irresistible delicacy for seafood lovers.
     Kadhai Shrimp is a mouthwatering combination of shrimp, bellpepper, onion, tomato and freshly ground indian spices cooked in butter or ghee. It's a very popular indian side dish usually served with roti, paratha or naan.

Ingredients

For making Kadhai Masala

• 3 Whole dried red chili broken into two parts
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 1 tsp Black pepper corn
• 1/2 tsp Fennel seeds
• 1 tsp Kasoori methi or dried fenugreek leaves

For making Curry

• 2 Tbsp Butter
• 1/2 Cup Onion cut into cubes
• 1/2 tsp Bell pepper cut into cubes
• 18-20 shrimp
• 1 Tbsp Oil for frying the shrimp
• Salt as per taste
• 1 tsp Turmeric powder
• 1/4 tsp Black pepper powder
• 1 tsp Red chilli powder
• 1 Cup Tomato puree
• 1/4 tsp Garam masala powder
• Water as required
• 1 tsp Corn starch(optional)
• 2 Tbsp Milk (optional)

Directions

1. First of all dry roast red chili, cumin seeds, coriander seeds, fennel seeds and pepper corn. When you will get nice aroma out of it, add dried fenugreek leaves, mix it well and switch off the flame.
2. Let the mixture cool down and then grind it to a coarse powder.
3. Now marinate the shrimp with salt, turmeric powder and black pepper powder. Keep it aside for 10-15 minutes.
4. Now lightly shallow fry the shrimp and take it out from the pan.
5. In the same pan, add butter. When butter starts melting add 1 tbsp of ground kadhai masala powder, red chili powder and garam masala powder. Sauté it for few seconds.
6. Now add the onion and bell pepper cubes and fry it for 2-3 minutes.
7. Next add tomato purée and salt, mix it well and cook it till everything gets cooked.
8. Now add the fried shrimp to the curry and mix it well, so that everything gets incorporated with each other. If the curry is too dry then you can add little water.
9. Now in a bowl, mix one tsp of corn starch in milk, stir it so no lumps can form and add this mixture to the curry and stir it. This step is optional but it gives a nice silky texture to the dish.
10. Finally add one more tbsp of kadhai masala, gently mix it and serve it hot.

Potato Carrot Soup

About this Recipe...

I love to have a bowl of soup in cold days. So choose to make a soup with potato and carrot. It's a kind of comfy, warm and healing the soul kinda food and perfect for the cold days. Potatoes and carrots goes very well together and make a hearty, creamy delight. An addition of small amount of half-n-half or cream will enrich the flavor and texture of this soup. But if you are a health freak then you can simply avoid this step and believe me without cream also it's totally creamy and delicious. This soup can be served as a toddler meal also.

Ingredients

• 1 Tbsp Salted butter
• 1 Medium size potato cut into cubes
• 1 carrot chopped
• 1 tomato chopped
• 2 cloves of Garlic finely chopped
• Half onion chopped
• Salt as per taste
• 1/4 tsp Sugar
• 1/2 tsp Red chilli powder
• 1 tsp Black pepper powder
• 1/2 tsp Dried basil
• 1/2 tsp Dry Italian herbs
• 1 Tbsp Half and half

Directions

1. Heat up some butter in a pressure cooker and sauté garlic cloves till it gets brown color. Now add chopped onion and sauté it for a while, till it gets translucent.
2. Now add the chopped potato and carrot and fry 2-3 minutes, now add the tomatoes and fry it till it gets soft. Now add one cup of water in the cooker, close the lid till 3 whistles, switch off the flame and let it cool down.
3. After the mixture got cool down, blend the mixture to a smooth consistency and pour it to a heated pan, if required then add some water and bring it to a boil.
4. Now add salt, sugar, red chili powder, black pepper powder, basil and Italian herbs and mix everything well and cook it.
5. Now add the half and half, stir it and mix it, your hot soup is ready to enjoy.

     Notes: you can add milk or cream instead of half-n-half.

Onion Rava Dosa

About this Recipe...

Onion Rava dosa is my another favorite breakfast item. It's because of its great taste and another reason is that whenever I m running short of time, I choose this healthy option, because this dosa does not required any fermentation and it is very instant. The crispy, golden mouth watering rava dosas can be enjoyed with sambar and chutney.

Ingredients

• 1 Cup Semolina
• 1/4 Cup Rice flour
• 1/4 Cup All purpose flour
• Salt as per taste
• 2 Tbsp Yoghurt
• 1/4 tsp Black pepper powder
• Water as required to make a thin batter
• 1/2 tsp Cumin seeds
• 1 Tbsp Finely chopped ginger
• 1 tsp Finely chopped green chili
• 1/4 tsp Asafoetida
• 2 Tbsp Finely chopped cilantro
• 1 Medium size onion finely chopped
• Oil for frying

Directions

1. Mix all the ingredients mentioned above except oil. Mix it nicely and make a thin batter. Set it aside for 15-20 minutes.
2. Now heat the tava or non-stick griddle. If the consistency of the batter thickens up then add some more water to make it a thin batter.
3. Now with a ladle pour the batter from the edges towards the center.
4. Drizzle half tsp of oil from top and cook it for 2-3 minutes or until the bottom becomes crisp.
5. Now flip it and cook the other side as well.
6. When both the sides are done, remove it from the griddle.
7. Make all the dosas in this way and serve it hot with your favorite chutney.

Upma

About this Recipe...

    Upma is a very popular South Indian breakfast dish, made with rava or semolina. Though upma is served and eaten all over India with regional variation of flavors and cooking process but originally it is originated from our southern part of India.
    Upma is a hot favorite breakfast item but you can enjoy this testy nutritious delight as brunch or snacks or even as a wholesome meal. It can be served with coconut chutney or pickle or you can eat it as it is.

Ingredients

• 1 Cup Semolina
• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 Whole dried red chili broken into two parts
• 1/4 tsp Asafoetida
• 1 Tbsp Bengal gram lentil
• 1 tsp Split black gram lentil
• 7-8 broken cashew nuts
• 2 Tbsp Raw peanuts
• 1 medium size Chopped Onion
• 8-10 Curry leaves
• 1 Tbsp Finely chopped ginger
• 2 Green chilies finely chopped
• 2 Tbsp Carrot finely chopped
• 2 Tbsp Frozen green peas
• Salt as per taste
• 2 Tbsp Yogurt
• 1 Cup Of Water or more
• 1 Tbsp Lemon juice

Directions

1. First of all dry roast the semolina in a pan, till you get nice aroma out of it. When roasting is done, take it out from pan and keep it aise.
2. Now heat oil and add mustard seeds. When mustard seeds starts crackling, add cumin seeds and red chilli. Sauté it for few seconds.
3. Now add asafoetida, Bengal gram lentil and black gram lentil. Sauté it for few more seconds and then add cashews and peanuts. Sauté it till everything gets little brown color.
4. Now add the chopped onion and fry it till it gets translucent.
5. Now add the curry leaves, chopped ginger and green chili and fry it for one more minute.
6. Now add the carrot and green peas, fry these well with everything for 1-2 minutes.
7. Now add the roasted semolina and salt to taste, mix well with everything.
8. Meanwhile whisk the yoghurt with one cup of water and add this to the pan. Stir it so that no lumps can form.
9. The semolina will absorb water and begin to cook. If the mixture looks too dry then add some more water.
10. At this point of time reduce the flame, cover the pan with lid and cook the upma for 2-3 minutes.
11. After 2-3 minutes, check the upma, stir it, so it doesn't stick to the pan. Add lemon juice, give it a final stir and serve upma hot with chutney and pickle.

Chicken Keema Biriyani

About this Recipe...

     I love biriyani a lot, so always trying new variations of biriyani. So made this biriyani with minced chicken. The best part of this biriyani is, it doesn't take much time and pre cooking efforts like marinating the meat for hours. It cooks really fast and also you will get the true flavors of traditional dam biriyani in a complete new look.
     Here I have used minced chicken but you can use minced mutton or scrambled egg. And if you are a vegetarian then you can use scrambled paneer or tofu. It tastes good in either way.

Ingredients

For marinating the Chicken Keema

• 1 lb Minced chicken
• 1 Tbsp Ginger paste
• 1 Tbsp Garlic paste
• 1 Tbsp Green chilli paste
• Salt to taste
• 2 Tbsp Biriyani masala powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Black pepper powder
• 1 Tbsp Red chilli powder

For making the Rice for Biriyani

• 2 Cups Basmati rice soaked in water for 1 hour
• 1 Tbsp Oil
• 1 tsp Shah jeera or black cumin
• 2-3 Bay leaf
• 2-3 green cardamom
• 5-6 Cloves
• 5-6 Black pepper corn
• 3 Pieces One inch long cinnamon stick
• 1 Tbsp Salt for seasoning the rice
• Water to boil the rice

For layering the biriyani

• 1/2 Cup Plain yogurt
• 2 Tbsp Lemon juice
• 1 handful Chopped mint and coriander leaves
• One medium size thinly sliced onion fried
• 2 Boiled eggs cut into half slices
• 1/4 tsp Saffron soaked in warm milk
• 2 Tbsp Clarified butter
• 1 tsp Garam masala powder

Directions

1. First of all marinate the minced chicken with ginger-garlic-green chili paste, salt, biriyani masala powder, cumin-coriander powder, red chili powder and black pepper powder. Keep it aside for 30 minutes.
2. Now heat oil in a pan and fry the minced chicken. It will take approximately 10-15 minutes to fry.
3. When the meat will start frying, try to break it with the spatula to avoid big chunks of minced chicken.
4. While frying the minced chicken, take another large pot with water to make the rice. Add salt, oil, black cumin seeds, cardamom, cinnamon sticks, bay leaves, black pepper corn and cloves.
5. When the water will start boiling, add the soaked basmati rice and cook it till it is 80% done. Drain the water from the rice.
6. On the other hand, when the minced chicken will fried properly it releases nice aroma. At that point of time whisk the yoghurt with lemon juice and little water. Add the yoghurt mixture on the pan. Now add half of the chopped coriander mint leaves and half of the fried onion.
7. Now place half of the cooked rice on top of it. Keep the slices of boiled eggs and sprinkle some saffron milk.
8. Now place the remaining cooked rice and layer it nicely on top of it. Add the remaining fried onions, mint coriander leaves. Sprinkle some garam masala powder, clarified butter and the remaining soaked saffron milk.
9. Now cover the lid tightly or you can use chapati dough to seal the lid.
10. Cook it in high flame for 5 minutes. After 5 minutes lower the heat by medium and cook it for another 5 minutes. After 10 minutes of total cooking keep the temperature in low for another 5 minutes and then switch off the flame.
11. After switching off the flame, give it a rest for another 10-15 minutes before serving the biriyani. Now serve it hot with raita and enjoy it.