INDO CHINESE RECIPES: Indian Chinese Chicken Fried Rice

CHINESE CHICKEN FRIED RICE
riceThis recipe is one of my comfort foods and indeed a popular Indo Chinese treat in Mumbai.

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian  and non- veg dishes.
The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata for over a century.
Today, Chinese food is an integral part of the Indian culinary scene.

INGREDIENTS:

Boiled Rice 3cups
Capsicum chopped 3
Carrots chopped and boiled 2
Spring Onions 2 bunches
Onion sliced 1 large
Chicken boiled and chopped in pieces ¼ kg
Garlic chopped 1/4cup
Ginger chopped 2 inches
Green chillies 2 slit lengthwise
Ajinomoto ¾ tsp (optional)
Cooking oil ¼ cup
Soya sauce 2tblsp
White pepper 1tsp
Salt as taste

METHOD:

In a kadhai add oil.When hot add boiled and chopped carrots(chopped & boiled French beans or shredded cabbage can also be added). Stir for 2 mins.

Add chopped garlic, ginger, capsicum, white of the chopped spring onions and a sliced onion. Stir for 2 mins.

Add chopped chicken, slit green chillies, soya sauce, salt, white pepper and ajinomoto. Stir well.

Add in the boiled rice.(Pass the hot rice in cool water and drain to use it so that the grain separates.)

Stir well on high flame till all well combined. Add ½ tsp salt if needed.

Garnish with remaining green of the spring onions and stir well.

Serve hot.

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NON- VEG SNACKS: MINI SPICY PINWHEEL CHICKEN SANDWICHES

MINI SPICY PINWHEEL CHICKEN SANDWICHES 

Festive Party Sandwiches, made like a jelly roll on specially-baked thin strips of bread. Veg Salads, Chicken, Egg, Fish, Prawns are spread on the bread and rolled up at the center and then the roll is cut into individual slices.Pinwheel sandwiches

INGREDIENTS :-

Multi-grain Slice bread 4 slices
Amul Cheese slice 4 slices
Fresh washed green lettuce leaves 4 large
Mexican Chicken Salamis 5 Pieces
Thick cream 1 tblsp
Thick curd 1 tsp
Toothpicks as required

METHOD :-

Wash Green lettuce leaves.

Mix together the cream and curd in a small bowl.

Flatten the Multi-bread slice bread on a plate with a rolling pin upwards and downwards.

Apply the cream and curd mixture all over the bread slice.

Top with a Green Lettuce, Cheese Slice and a spicy Chicken Salami.

Roll up tightly and cut into small pieces.

Secure with toothpicks.(Optional)

Enjoy!!

NON-VEG SNACKS :TANDOORI CHICKEN PITAS

TANDOORI CHICKEN PITAS

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INGREDIENTS :-

Hung curd ½ cup
Chicken boneless ¼ kg
Salt 2 pinches
Mint leaves 8
Small pita breads 4
Green lettuce 1
Whole wheat flour 1 cup
Maida 1 cup
Dried or fresh yeast 1 tsp
Water 1 1/3 cup
Sugar 1 tsp
Salt to taste

METHOD

For the PITA BREAD:

Sieve the whole wheat flour, refine flour and salt together.
In a small bowl mix the sugar, yeast and warm water. Stir well and pour this yeast mixture over the flour mixture. Knead this well to form a soft dough, using as much water as is needed. Leave this dough to rest for about 1 hour. Divide the dough into 4 balls and roll each into a oval. Grease the baking tray and lay the shaped dough onto it. Bake at 230°C for about five minutes. Keep aside. Pita bread is ready.

For the TANDOORI CHICKEN:

In a bowl mix the hung curd ½ cup, ginger-garlic paste 1 tsp, dhainya- jeera powder 1 tsp, 1 tsp chilli powder,oil 2 tsp, kasuri methi 1 tsp,1 tsp tandoori masala, ½ tsp chat masala and a 1 tsp lemon juice or vinegar.. Add the chicken and mix to coat. Cover and leave to marinate for 30 minutes.

In a bowl add 4 tblsp beaten thick yogurt, 1 tsp mint chutney and salt into a bowl. Add shredded mint leaves.

Preheat the oven and bake for 25 mins till done. Add lemon juice and leftover tandoori paste on top of chicken for added taste.

Split the pita bread. Open and fill with the lettuce leaves, tandoori chicken and minty yogurt dressing. Serve warm.

GOAN RECIPES: PRAWN BALCHAO

PRAWN BALCHAOPrawn balchao

This is the MOST LOVED GOAN PICKLE by my entire family.This is one of the dish one will never forget and always  cherish.

It is a spicy seafood Goan cuisine. Balchao is a method of cooking either fish OR prawns in a spicy and tangy sauce. It resembles pickling and can be made days in advance without reheating.

Ingredients:

Prawns ½ kg
Dry Kashmiri Red chillies 10 nos. (Deseed 5 of them )
Jeera powder ¼ tsp
Tumeric powder ½ tsp
Cloves 4
Cinnamon ½ small
Black peppercorns 4-6
Garlic pods ½ medium
Ginger 1 inch piece
Malt Vinegar or coconut vinegar 3 tsp
Tamarind 1 small piece
Curry leaves 5-6
Salt to taste
Sugar 2 tsp
Groundnut oil as required

METHOD :

Wash and clean the prawns. Remove the shell and black veins on both sides of the prawn .Sprinkle ½ tsp salt and keep aside for an hour.

Grind Red chillies, jeera powder, turmeric powder, cloves, cinnamon sticks, black peppercorns, garlic pods, ginger piece, malt vinegar and a small piece of tamarind in the mixer to form a smooth red paste. Add little water to form a paste(optional).

In a non-stick frying pan add 5 tblsp oil and shallow fry the prawns till golden brown. Keep aside.

Add ¼ cup oil and when heats add curry leaves.

When curry leaves splatters add the red masala paste. Cook on low flame for 4 mins.

Add sugar and the fried prawns.

Add salt to taste. Stir and cook on low flame for 10-15 mins till oil separates and no water remains.

Tip: One has to taste to adjust the vinegar, salt for more added taste.
Usually water is never added in balchao but I have added to avoid adding excess vinegar.

Serve hot or cold. Best eaten along with Dal and Rice or Bread.

GRAVIES : GOAN STYLE -CHICKEN HARA MAZEDAAR GRAVY

GOAN STYLE -CHICKEN HARA MAZEDAAR GRAVY

This is our all time favorite gravy made at my place.The  aroma fills the house whenever I cook this curry and tastes delectable too.Enjoy!!

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Ingredients:
Chicken ½ kg
Bay leaves 3
Onions 5
Coconut Fresh or Frozen 2tblsp
Khus khus or Poppy seeds 1tsp
Ginger –garlic paste 1tsp
Cloves 4-5
Cinnamon sticks 5 3-4 (small)
Black peppercorns 5-10
Fresh coriander leaves ½ bunch
Green chillies(remove the seeds) 2
Red chilli powder 1 tsp
Dhainya – jeera powder ¾ tsp
Tumeric powder ¼ tsp
Salt as per taste
Vinegar 2-3 drops or a dash
Tamarind a small piece
Sugar ¼ tsp
Oil ½ or ¼ cup
Fresh chopped coriander leaves for garnish

Method:

Wash and clean the chicken and keep aside.

Grind together fresh coriander leaves and green chillies to a thick paste and keep aside.

Grind together, onions, coconut, khus-khus, ginger-garlic paste cloves, cinnamon sticks and black peppercorns to a smooth paste.

In a pan, heat oil and add the bay leaves.

Add coriander and green chilli paste .Stir fry for a 1 min.

Add onion paste (as above)and fry for few mins.

Add Red chili powder, Dhainya-jeera powder and Tumeric powder.
Stir till the oil separates.

Add the Chicken, Potatoes (Optional),Vinegar, tamarind, salt and sugar.

Add 1 or 2 cups water as needed for gravy.

Cover and cook on high flame till boils and later low flame for 15 mins or till done.

Garnish with freshly chopped coriander leaves.

Serve hot with Rotis,Rice or Naan or Bread.

Non -Veg Snacks -Melting Chicken Hot-Buns

Non-Veg Snacks -Melting Chicken Hot-Buns

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Ingredients:-

Chicken Sausages ¼ kgs
Onions 2
Green and Red Capsicum 1 each
Garlic -2 chopped cloves
Black pepper powder -1/2 tsp
Salt to taste
Cooking Brown Vinegar: 2tblsp
Hot dog Buns 4-6
Amul Butter
Mint leaves chutney
Mayonnaise or mustard paste
Sliced Amul cheese slices or Cheddar cheese 200 gms

Method:
Prick the chicken sausages with a knife or fork.

In a non stick pan add little oil and add the sausages .Fry them for 5-6 mins till golden brown. Keep aside.

Slice the onions, and slice the green capsicum and red capsicum in thin strips. Chop the garlic.

In the same pan, add the sliced onions. Fry till transparent. Add the chopped garlic .Stir it. Add both capsicums. Fry for 5-6 mins.

Add the salt and pepper powder and add the vinegar. Keep it low flame. The onions have to be caramelized.

Slice the cooked chicken sausages into half. Keep it on a plate.

Slice the hot dogs from top to cut a vertical slit to add the fillings like a pocket.

Apply Amul butter inside the buns.

Add the Mint leaves chutney.

Add the 3 halves of chicken sausages in the hotdog buns.

Add 1 tsp mustard or mayonnaise (optional) on the sides of the bread.

Add a generous amount of veg cooked mixture. Add little mint leaves chutney.

Fill the sliced cheese slices or grated cheddar cheese.

Grill on a closed pan with a dollop of butter and cook for 2mins till cheese slightly melts.

Drizzle with Tomato Ketchup.

Temptingly Delicious Chicken Hot-buns Ready to Serve!!