Chicken Manchow Soup

Chicken Manchow Soup has always been our all time favorite. This piping hot chinese soup served with fried noodles tastes delicious. 

 

Recipe :

Ingredients :

  • 3-4 strips of boneless chicken, boiled and shredded
  • 2 garlic cloves, minced
  • 1/2 inch ginger, minced
  • 4-5 small bulbs of spring onion, finely chopped
  • spring onion greens, chopped (for garnish)
  • 1/2 small carrot, finely chopped
  • 1/2 capsicum, chopped
  • 1/4 piece of small cabbage , shredded
  • 1 tbsp soya sauce
  • 2 tbsp vinegar
  • 1 green chilli, finely chopped
  • 1 tbsp red chilli sauce
  • 1 tsp pepper powder
  • salt as per taste
  • 1 egg, beaten
  • 4 cups of chicken stock
  • 4 tbsp corn flour
  • 1 tbsp olive oil

Method :

  1. In a wok, heat olive oil.
  2. Add garlic, ginger, green chili.
  3. Once the garlic turns a little brown, add the onion. Saute for a minute.
  4. Add the cabbage, carrot and capsicum. Mix and saute.
  5. Add pepper powder, soya sauce, chilli sauce, vinegar and mix.
  6. Then add the shredded chicken pieces and mix.
  7. In a small bowl, mix cornflour in 1/2 cup chicken stock (out of the 4 cups). Stir well to avoid lump formation and keep aside.
  8. Add the remaining chicken stock to the saucepan.
  9. Add salt as per taste.
  10. Once the soup comes to boil, add around 4 tbsp of cornflour mixture. Allow the soup to thicken. If you need thicker consistency, you can add a little more cornflour mixture. ( I added around 6 tbsp of cornflour mixture).
  11. Keep stirring so that the cornflour doesn’t settle down. Check the seasoning.
  12. Add the beaten egg to the soup, while stirring the soup continuously.
  13. Garnish the soup with spring onion greens.
  14. Enjoy the soup piping hot with fried boiled noodles.

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Pepper Chicken Fry

I wanted to prepare something different from usual yet spicy. Had just gone through a video recently that share this recipe but I liked to try it out with few changes suiting our taste and the availability of ingredients readily available at home.

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Recipe :

Ingredients :

  • 500 gms chicken, cut, cleaned and marinated with salt and turmeric powder
  • 1 tbsp peppercorns
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 pieces of half-inch cinnamon stick
  • 3 cloves
  • 3 dry red chillies
  • 2 onions, finely chopped
  • 1 tsp ginger garlic paste
  • 3 green chillies, slit
  • salt as per taste
  • 8-10 curry leaves
  • 1 tbsp coriander leaves, chopped
  • 3 tbsp oil

Method :

  1. Grind peppercorns, fennel seeds and cumin seeds to fine powder
  2. In a pan, heat oil. Once hot add the cloves, cinnamon, red chillies.
  3. Saute for a minute.Then add the onion and saute till transparent.
  4. Then add the ginger garlic paste and saute till its rawness is lost.
  5. Next add the green chillies, ground spice powder, curry leaves and mix well.
  6. Add the chicken, salt as per taste and mix well.
  7. Cover and cook till the chicken is soft. Do not add any water as the chicken will cook in its own moisture.
  8. Garnish with coriander leaves and serve hot as appetizer.

 

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Fish Fingers with Tartare Sauce

I first happened to taste them as a teenager at some holiday homes. I had been there with my cousin’s family. They had this same kind of fish fingers served with a white mayo sauce. Even after exploring so many places in US I could not find that or even similar tasting fish fingers.

I was like still in search of that perfect fish finger with white sauce combo. While I was talking to my husband about this, I realized that he had never tasted something like that. That’s the moment, I decided that I should find the recipe soon.

I explored many and following the given recipe I could achieve much similar version that I had tasted in my teenage.


Recipe :

Ingredients :

  • 150-200 gms any white fish fillet. I used Tilapia
  • 1 tsp mustard sauce
  • 1 tsp black pepper powder 
  • 1 tsp lemon juice 
  • 4 garlic cloves, finely chopped 
  • 1 egg
  • Salt to taste 
  • 1 tbsp all purpose flour 
  • Breadcrumbs for coating
  • Oil for deep frying

For the sauce :

  • 2 tbsp mayonnaise 
  • 4 thin spring onions, finely chopped
  • Salt to taste
  • 1 tbsp coriander leaves, finely chopped 
  • 1-2 tsp lemon juice 
  • Pinch of black pepper powder 

Method :

  1. Cut the fish fillet into thin finger length strips.
  2. Marinate the fish pieces with salt, lemon juice and pepper powder for 15 mins.
  3. In bowl, mix mustard sauce, garlic, salt, egg and all purpose flour. To this add the marinated fish pieces and combine them well so that they are well coated.
  4. Allow them to stand for another 15 minutes.
  5. Heat oil in a pan for deep frying.
  6. Dip the fish fingers in breadcrumbs and coat them well.
  7. Deep fry them in oil till golden brown on low-medium flame.
  8. Remove on an absorbent paper.
  9. For the tartare sauce, combine mayo, onions, coriander leaves, salt, lemon juice and pepper powder. Mix well.
  10. Garnish the fish fingers with chopped coriander leaves and serve with tartare sauce.

Chicken 65 / Indian style Chicken nuggets

I am always in search of trying out new chicken recipes so that preparing the same favorite one’s should not make us bored with it being a routine and the favorite should not turn un-favorite.

This time I thought of trying out chicken 65 at home. Recently we had it at food court, while we were there over a Sunday with one of relative’s family. Before a few days we had a chance to try out fish 65. My husband cherished both. So I decided to try out the chicken version at home this Sunday. Fish 65 can also be prepared in the same way using fish fillet of preferably white fish like tilapia.

Recipe :

Ingredients :

  • 250 gms boneless chicken, cut into small pieces, cleaned and washed
  • 1 tsp ginger garlic paste
  • 1-2 tsp lemon juice
  • 2 tbsp corn flour
  • 1 tbsp all-purpose flour
  • Pinch of red food color
  • 1/2 tsp Kashmiri red chili powder
  • 1/4 tsp black pepper powder
  • Salt as per taste
  • 1 egg
  • Oil for deep-frying and also for stir fry
  • 4-5 green chilies, slit
  • 8-10 curry leaves
  • 2-3 big garlic cloves, finely chopped
  • 1 tbsp yoghurt
  • 1 tbsp red chili sauce

Method :

  1. Marinate the chicken pieces with ginger garlic paste, lemon juice and salt as per taste. Keep aside for 15-20 mins.
  2. In a bowl, mix cornflour, all-purpose flour, red color, Kashmiri chili powder, pepper powder, pinch of salt and egg.
  3. Add the chicken pieces and coat them well. 
  4. Heat oil in a pan and deep fry the chicken pieces.
  5. Remove on an absorbent paper towel. 
  6. In a pan, heat a tbsp or two of olive oil.
  7. On a high flame, sauté green chillies, chopped garlic and curry leaves. 
  8. Once they turn slight brown, add the fried chicken pieces.
  9. To this, add the yoghurt and red chili sauce. Mix well and sauté till the yoghurt is cooked well.
  10. Yummy chicken 65 is ready to be served hot.

Chicken Tandoori / Spicy grilled chicken

 Every time I visited the Halal meat shop, I noticed the leg pieces which seem to be ideal to be used to prepare the tandoori chicken. Every I wished to buy them but happened to push the purchase towards next visit.

Last week, I decided firmly that I will buy at least two leg pieces to try out the tandoori at home. Finally the day arrived and I prepared the tandoori chicken at home.

 

Recipe:

Ingredients:

  • 1 pound Chicken legs (around 2 legs of 400 -500 gms)
  • salt as per taste
  • 1/2 tbsp lemon juice
  • 2 1/2 tsp ginger garlic paste
  • 1/2 cup strained or hung yoghurt
  • 1 tsp Kashmiri red chilli powder
  • 2 tsp Tandoori chicken masala
  • 1 tbsp mustard oil
  • onion rings, lemon wedges, chopped coriander leaves for garnish. Chat masala (optional)

Method :

  1. Clean and wash the leg pieces. Cut 2 slits on the thigh, 3 on the leg, 1 on the thigh joint and 1 on leg joint.
  2. Marinate the  leg pieces with salt, lemon juice, 1/2 tsp kashmiri red chilli powder and 1/2 tsp ginger garlic paste. Rub it well in the slits. Allow it to rest for 20-30 mins.
  3. In a bowl, whisk yoghurt, remaining ginger garlic paste, remaining kashmiri red chilli powder, tandoori chicken masala, mustard oil and very little salt. Be easy on salt as you have already added salt in first marinade.
  4. Dip the marinated pieces in this tandoori masala. Again rub this well in the slits. Allow to rest for at least 30 mins. I usually prefer to keep it longer for around 2 hours or even overnight.
  5. Pre-heat oven to  400 F. Line a baking tray with aluminium foil.
  6. Place the leg pieces on this tray and bake for around 20 mins on one side.
  7. Remove turn and cook on other side for 15 mins. The time for cooking on either side may vary depending on your oven and also the chicken. So keep a check accordingly.
  8. You will realize that it has cooked when you see that the masala is cooked.
  9. I prefer cooking in the oven prior and then just warming it up on a cast iron pan just before serving. This helps give it the burnt tandoor feel.
  10. Garnish with chat masala(optional), onion rings and chopped coriander leaves. Serve with lemon wedges.

Coriander Mint Sauce/ Hari Dhaniya-Pudina Chutney

I had made some paneer tikka and samosas recently as appetizers and so planned to make an accompaniment with it other than the normal tomato ketchup.

I decided to make hari chutney. So let’s quickly jump to the recipe.


Recipe :

Ingredients :

  • 2 cups fresh coriander leaves, washed and cleaned
  • 1/2 cup fresh mint leaves
  • 2 green chilies
  • 1 inch ginger
  • 1 tbsp roasted peanut powder
  • 1/2 tsp cumin powder
  • 1/2 tsp chat masala powder
  • 1 tsp sugar
  • salt as per taste
  • Lime juice as per taste
  • Water as required

Method :

  1. Grind all the ingredients except salt and lime juice in a mixer/blender using water as required to make a fine paste.
  2. Now add the lime juice and salt and mix well.
  3. Chutney is ready to be relished with appetizers.

Paneer tikka/ Tangy cottage cheese cubes

I am not quite fond of vegetable starters. Howeve, I had some store bought paneer at home and wanted to use it up. So decided to try out some starters while we had friends coming to our place for Christmas and we had arranged a small get together.

Let’s directly jump to the recipe.


Recipe :

Ingredients :

  • 400 g paneer
  • 1 cup yoghurt
  • 1 medium onion
  • 1 medium green pepper
  • 1 medium yellow pepper
  • 1 tsp ginger garlic paste
  • 1/4 tsp carom seeds
  • 1/4 tsp turmeric powder
  • 1/2 tsp chaat masala
  • 1/2 tsp kashmiri red chili powder
  • 1 1/2 tsp red chili powder
  • juice of half lemon
  • Salt as per taste
  • 1 tbsp mustard oil
  • Oil and butter for brushing and frying

Method :

  1. Cut the paneer chunk into cubes and the veggies – onion, peppers into quarters.
  2. Prepare the marinade by mixing all the rest of the ingredients until fully incorporated.
  3. Then add the cut paneer and veggies and mix well till they are well coated with the marinade however taking care not to break the paneer pieces.
  4. Allow to stand for at least 30 mins. At the same time soak wooden skewers in water for 30 mins.
  5. Pass the veggies and paneer pices through a skewer by alternating a vegetable piece by a paneer piece.
  6. In a pan, heat little oil and butter. Place the skewers on the pan.
  7. Keeping turning them until cooked or become char on each side.
  8. Serve hot with green chutney.