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.

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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Chicken Shawarma

Chicken Shawarma has been one of our favorites since long. When I was in college, there was a new outlet opened that sold shawarma which was made served with bread as wrap. When we were in Pune, there the shawarma was served with pita bread or roti as wrap. We always got it parceled for our meals during our Pune – Goa trip. Nowadays, we do not find it here in US, so I thought of trying it at home with readily available ingredients

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Recipe :

Ingredients :

  • around 4 rotis or pita bread

For marination :

  • 250 – 300 gms boneless chicken
  • 1/2 cup yoghurt
  • 1 tbsp olive oil
  • salt as per taste
  • pepper powder as per taste
  • 1 tsp vinegar
  • 1 tsp lemon juice
  • 1/4 tsp cardamom powder
  • 1 tbsp garlic cloves, chopped

For yoghurt sauce :

  • 1 cup yoghurt
  • 1 tsp ginger garlic paste
  • salt as per taste
  • pepper powder as per taste
  • 2 tsp lemon juice
  • 2 tbsp tahini sauce (can use store-bought or homemade)
  • 8-10 mint leaves, chopped
  • 3-4 sprigs of coriander leaves, chopped

For salad :

  • Lettuce or Cabbage leaves ( I used cabbage leaves)
  • onions, sliced
  • tomatoes, sliced
  • beetroot julienne
  • green pepper julienne

Method :

  1. Mix all the ingredients mentioned under marination.
  2. Marinate the chicken and keep it for around 30-40 mins.img_20170228_185941
  3. Bake them in an oven preheated at 200 C till done.
  4. Once slightly cooled, shred the cooked chicken.
  5. Whisk together all the ingredients of yoghurt sauce. Keep this refrigerated till use.
  6. Take a roti and to it apply generous amount of yoghurt sauce on it.
  7. Place the lettuce or cabbage leaf.
  8. Right at the center put generous amount of shredded chicken. Then add the cut vegetables.
  9. Drizzle some more yoghurt sauce.img_20170228_200133
  10. Roll the roti, wrap it in foil and serve the yummilicious shawarma.

 

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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.

Scrambled egg with desi tadka / Anda Bhurji

My mum always prepared scrambled eggs or anda bhurji in a simple manner with little masala. However as an adult, I really cherished the anda bhurji sold at small roadside stalls. But they used too much of oil which could be handled once in a while. When in Pune, I had a cook at home who provided me some help in kitchen keeping in mind my busy work schedule. She prepared just a sabji and rotis but that also was much helpful. She prepared the bhurji in a slightly different manner than the way my mum did. I am sharing this recipe which I follow and is a mix of multiple recipes.

Recipe :

Ingredients :

  • 1 tbsp oil
  • 1 tbsp butter
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • pinch of asafoetida
  • 1-2 green chillies, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1/2 tsp ginger garlic paste
  • 3 eggs
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp pav bhaji masala
  • salt as per taste
  • 2 tbsp coriander leaves, finely chopped

Method :

  1. In a pan, heat oil with butter.
  2. Add mustard seeds, cumin seeds and asafoetida.
  3. Once it flutters, add the onion, green chillies and saute till onion is transparent.
  4. Then add the ginger garlic paste and saute till the rawness is lost.
  5. Now add the tomatoes and allow to cook.
  6. Then add the masala – turmeric, red chilli powder, pav bhaji masala and salt as per taste.
  7. Now add the eggs and whisk through the cooked masala-veggie mix.
  8. Cook till whisking continuously till the eggs are cooked and mixture is dry.
  9. Garnish with coriander leaves.
  10. Serve with bread or chapatis.