Chilli Chicken Sausage

A simple, mouthwatering Indo-Chinese dish . It is a version of  chilli chicken. Fried sausage is cooked in the combination of Indian vegetables,Chinese flavours and turns into irresistible main course which can be served as a starter. It really goes well with Chowmein or a chapathi. 

Ingredients :

Chicken sausage - 10 pcs
Onion - 2, cubed
Capsicum - 1, cubed
Chillies - 2
Garlic - 1 tbsp, finely chopped
Corn flour - 1/2 tbsp
Tomato sauce - 1 tbsp
Soya sauce -  2 tsp
Chilli sauce - 1 tbsp
Pepper powder - 1/2 tsp
Salt to taste
Oil - 1 tbsp

Method :

Cut the sausage into 1 inch pieces. Heat oil in a pan, fry the sausage pieces till golden brown. Take it aside and drain the excess oil in kitchen paper.

In a bowl make a thick paste of corn flour and little water. Keep aside.

In the same oil add finely garlic, fry few seconds. Add onion and green chillies, fry it 2 minutes. Then add capsicum and saute for few seconds. 

Now add all sauces, salt, pepper powder and fried sausage, stir well. 

Finally add corn flour paste into the mixture. Let the mixture gets thicken. 

Remove from heat and serve hot with Vegetable Hakka Noodles.

Sending this to Recipe Junction's "Spotlight : Festive Treats" hosted by me

Vegetable Manchurian

Vegetable manchurian is one of the most popular indo-chinese dish. Its deep fried vegetable balls in spicy and tangy sauce based gravy. It can be served with rice/roti/noodles as an appetizer, evening snacks or main dish. You can make vegetable manchurian without gravy.

Ingredients :

For Manchurian balls ~

Vegetables - 2 cups, finely chopped capsicum, carrot, cabbage, beans
Peas - 1/2 cup
Maida - 2 tbsp
Cornflour - 2 tbsp
Rice flour - 1/2 tbsp
Green chilli paste - 1 tsp
Ginger-garlic paste - 1 tbsp
Black paper powder - 1/2 tsp
Salt to taste
Warm water - 1/2 cup (as needed)
Oil for deep frying

For gravy ~

Onion - 4 , chopped diced
Capsicum - 1 big, chopped diced
Garlic - 5-6 cloves, finely chopped
Ginger - 1/2 tbsp, finely chopped
Soy sauce - 2 tbsp
Chilli sauce - 1 tbsp
Tomato ketchup - 2 tbsp
Pepper powder - 1 tsp
Corn flour - 2 tbsp
Warm water - 1 cup
Salt to taste
Ajinamoto - 1/2 tsp

Method :

In a bowl combine maida, cornflour, rice flour, all the finely chopped vegetable, peas, green chilli paste, ginger-garlic paste, black pepper powder, salt. Mix all the ingredients ad water little by little as required form small balls. You should be able to make small ball as shown in the picture below.

Heat oil in a heavy bottomed vessel , carefully place the ball into the hot oil. Reduce  flame  and deep fry the vegetable balls till cooked. Remove onto absorbent paper and keep aside.

Heat oil in a large wok, once the oil is piping hot then add the chopped garlic, green chilli and finely ginger, fry for few seconds then add diced onion and capsicum, fry for 2-3 minutes. 

Now add all the sauces mix well. In a mixing bowl add corn flour and water, add it in the pan. Cook for a couple of minutes or until the sauce start to thicken, stirring continuously. 

Finally add fried vegetable balls, mix well with spicy sauce. Serve hot........

Sending this to Guru's "Vegan Special'13", Recipe junction's "Spotlight: Raksha Bandhan", Cooking 4 all season's "Side Dish Mela", Motion and Emotion's "Party", Cutchi Kitchen's "100th Post Giveaway"

Valentines Day Special ~ Indo-Chinese Treat

Today everyone is posting dessert treat. But I prepared some favourite dish for my sweetheart. We both love Indo-Chinese for any time. So I decided some spicy and relaxing Indo-Chinese lunch with some crunchy heart-shaped cutlet for this special day.

Veg Schezwan Fried rice is hot, spicy and  irresistible, Indo-Chinese food is much different from authentic Chinese food.

Ingredients:

White Rice - 20cups(Basmati or any other long grain)

Onion - 2, sliced lengthwise (Deeply fried)

Carrot - 1, finely chopped

French Beans - 1/4 cup, finely chopped

Peas - 1/4 cup

Capsicum - 1/2 cup

Spring onion - 3 tbsp

Pepper powder to taste

Broken cashew nuts - 2 tbsp

Soy sauce - 2 tbsp

Schezwan Sauce as per taste

Oil - 2 tbsp

Salt to taste

Preparation :

Heat oil in a pan. fry broken cashew nuts till light golden colour. Now add the garlic and sauté till it turns golden in colour.

Add chopped vegetables (Carrot, beans, capsicum and peas) and saute for 5 mins in medium flame.

Then add schezwan sauce and soy sauce and cooked for 2-3 minutes.

Add the rice, Toss for a few seconds till all the ingredients are mixed. Switch off the gas and then sprikle some pepper powder .

Do a bit extra garnishing with Fried Onion. Serve hot withChilli Chicken and Heart-Shaped Fish Cutlet.

Sending this to Indrani's "Spotlight : Valentines Treat" hosted by me

Broccoli Manchurian

Broccoli Manchurian is a simple Indo Chinese side dish made with broccoli that is appetizing to broccoli lovers and those who do not like broccoli. It is absolutely delicious and works brilliantly as a side dish or as a appetizer.

Ingredients:

Broccoli - 1 medium cut into medium sized florets

Onion - 2 medium, chopped

Capsicum- 1 small, chopped

Garlic - 1 tbsp

Soya Sauce - 1 tbsp

Red Chilli Sauce - 1 tbsp

Tomato Ketchup - 11/2 tbsp

Corn flour - 1 tsp

Oil for deep frying

Salt to taste

1 small bunch of Spring onions chopped for garnishing

For the batter  ~

Plain flour - 1/2 cup

Corn flour - 2 tbsp

Garlic paste - 1 tsp

Ginger paste - 1 tsp

Green chilli paste - 1 tsp

Soya sauce - 1 tbsp

Salt to taste

Water as needed

Method :

Wash and pat dry broccoli florets.

To make broccoli Manchurian batter, mix all ingredients from the batter list and with water and make a batter. Batter should 

not be too thick or too runny. Mix all broccoli florets with the batter and leave aside to marinade for 15-20 mins. Make 

sure all broccoli florets are fully covered by the batter.

Heat the oil and deep fry all broccoli florets till lightly golden brown. Place all fried broccoli Manchurian in a kitchen 

paper to absorb the exccess oil.

Heat a tablespoon oil in a wok. Add the chopped garlic. Cook for a minute on high heat. Keep stirring. Add chopped  onion, 

capsicum, cook on medium heat. 

Add all sauces, salt, mix well and cook for a minute.

Add the corn flour  with water and add Cook for 2-3 mins and keep stirring on medium heat. 

Add all fried broccoli and mix well until all sauces are coated on fried broccoli.

Finally turn off the heat and garnish with chopped spring onion.

Serve immediately broccoli Manchurian as an appetizer/ starter/ side dish.

Sending this to Sumee's "

Bon Vivant #11 - Healthy Appetite

" event, Vardhini's "New 'U' 2013" event, indrani's "Spotlights : Valentine's Treat" event guest host by me and Hema's "CWL-Spouse 2013" event

Chicken Hakka Noodles

Another Indo-Chinese favorite among many of us is the Hakka Noodles. Noodles tossed with garlic, lots of veggies, chicken and sauces stirred up together makes this a colorful complete meal or snacks or breakfast for any day of the week. Easy, quick to make, it is one of those delicious indo-chinese dish which plays a important role in my house. I am sure it must be in yours too, especially if you have kids around.

Ingredients :

Chicken cut in stripes - 1/2 cup
Egg Hakka noodles - 1 packet
Carrots cut in stripe - 3/4 cup
Green Capsicum - 1/2 cup
Onion - 1 medium, finely sliced
Green chillies slit - 3-4
Garlic Cloves - 3-4, finely chopped
Soy Sauce - 1 tbsp
Tomato sauce - 2 tbsp
Chilli sauce - 1 tbsp
Black Pepper Powder as per required
Salt as per taste
Oil as per need

Method :

Cook Noodles in a large pot of boiling water until tender, 8 to 10 minutes. Drain, immediately sprinkle little oil to prevent sticking together. Turn off the heat and drain off the water in a colander and rinse the cooked noodles under cold water.

In a wok, heat some oil. Add Chopped garlic, green chillies, onions and all the chopped veggies and stir fry them on high flame, keep tossing for 5 minute.

Now add the soy sauce, tomato sauce, chilli sauce,shredded chicken. When the veggies are half done, add the noodles and stir well.

Adjust the salt. Sprinkle some pepper too. Mix them really well untill all the noodles get nicely coated with sauces and the veggies.

Serve immediately with sliced fresh cucumber and onion..

 

Sending this to Indrani's "Spotlight : Healthy Snacks" and Swathi's "Favorite Recipes Event: Pasta or Noodle Dishes" event and Shama's "Re-announcing Fast Food Event" event



Sesame Honey Chilli Potato

Sesame Honey Chili Potatoes owe it flavor to honey and sizzling red chilies. I like the deep fried restaurant version but I prefer the healthy home made method where the potatoes are shallow fry before being tossed in a sweet and hot sauce and sprinkled with toasted sesame seeds. Very flavorful and looks appealing in the serving plate.

Ingredients :

Potato ~ 4
Onion ~ 2, cut into cube
Capsicum ~ 2, cut into cube
Garlic ~ 2cloves, crunched
Ginger-garlic paste ~ 2 tbsp
Red chilli powder ~ 1 tsp
Soya sauce ~ 2 tbsp
Tomato sauce ~ 2 tbsp
Chilli sauce ~ 1 tbsp
Honey ~ 11/2 tsp
Corn flour - 4 tbsp
Salt to taste
Oil ~ 3 tbsp
Toasted sesame seeds ~ 2 tbsp

Method :

Boiled the potato, peel the skin and cut into cubed.

Make a paste with corn flour, ginger-garlic paste, red chilli powder, salt. Coat the potato with corn flour paste and shallow fry till it turns golden brown.

Take a pan and heat 2tbsp of oil and add onions, garlic and capsicum, saute for 5 mins in slow flame.
Add to this soya sauce, tomato sauce, chilli sauce, salt, mix well.

Now add half cup of water, boil for 5 mins.
Make a corn flour paste in a separate bowl and add to the above mixture.

Add the shallow fried potatoes and  Cook for a couple of minutes until the potatoes are coated with the sauce. Add the honey and toss the contents till well. Turn off heat.

Garnish with toasted sesame seeds. (If you have regular sesame seeds, just dry roast them on low heat).

Sending this to my ongoing event "Spotlight : Curries/Gravies" event

Chilli Fish (Indian Chinese)

Chilli Fish is one of the most sought after Indian Chinese dish. Made with fillet of Bhetki (Lates calcarifera), chilli fish makes excellent finger snack with drinks, also can be served as a side dish with Asian main course of rice and Noodles !!

Ingredients:

Bhetki or any boneless white fish fillet ~ 500 gms, cut into 1 inch cube
Onion ~ 2 large, cut into large squares
Garlic ~ 4 to 5 cloves, coarsely chopped
Green chillies ~ 2-3, deseeded and chopped in to fine strips
Ginger ~ 1 piece, cut into thin strips or juliennes
Green Bell Pepper ~ 1 big, deseeded and cut into 1 inch pieces
Dark Soya Sauce ~ 1 tbsp
Tomato sauce ~ 1 1/2 tbsp
Chilli sauce ~ 1 tbsp
Sugar ~ 1/2 tsp
1 Teaspoon Oil (any white oil) for cooking,
200ml Oil for deep frying

Marinade:

Dark soya sauce ~ 1/2 tsp
Egg /~ 1
Onion paste ~ 2 tbsp
Salt ~ 1/2 tsp
Sugar ~ 1/2 tsp
Ginger-garlic paste ~ 1 tbsp
Lime juice - 1 tbsp
Cornflour ~ 1-2 tbsp

Corn Starch paste:

1 Tablespoon Corn Starch mix with 4 tbsp water

Method :

Marinade the fish cubes with egg, lime juice, onion paste, ginger-garlic paste, sugar, salt and cornflour for 15 minutes
.
Heat oil in a pan, drop the marinade fish fillet, deep fry, take out and keep on absorbent tissue.

Heat little oil in a in a Wok, add the onion, and fry for 2 mins. Then add coarsely chopped garlic and ginger juliennes, fry for 30 seconds.

Add the Bell Pepper and Chilli strips and fry for few more seconds. (Onion and Bell peppers should be crisp and not soft by over cooking)
Now add soya sauce, chilli sauce, tomato sauce, sugar and salt, mix well.

Pour the Corn Starch Paste and fold fast so that the sauce thickens and oil separates out. Switch off the gas.

Serve immediately with Rice, Noodles or pass it as finger snack with drinks.  

Tip:   If it’s served as side dish to main course, retaining little gravy is recommended, if it’s served as a snack, make it dry.


 

Sending this to Julie "Flavors of Cuisine" event

Spicy Schezwan Chicken

Szechuan chicken is a Spicy Chinese Chicken dish. It consists of chicken bits tossed in a spicy and flavorful sauce.  I know authentically you would be using Szechuan peppercorns but these can be a little hard to find in some places. I decided a light coating of cornstarch would be better as I prefer my chicken bits to be crispy. This dish is great served with chinese fried rice or noodles.

Ingredients :

1 chicken
Oil for frying

For marination -

1 tsp ginger paste
1 tsp garlic paste
1 tsp chilli paste
2 tbsp Soya sauce
2 tbsp Cornflour
1 Egg
Salt to taste

For Gravy -

3 tbsps refine oil
1 tsp  ginger finely chopped
1 tbsp garlic, finely chopped
1 capsicum, cut into cubed
3 large onion, cut into cubed
¼ cup spring onions, cut into 1" long strips
2  red chilies
½ tsp chilli powder
½ cup tomato sauce
1 tbsp Soya sauce
1 tsp chilli sauce
11/2 tsp schezwan sauce
1 cup chicken stock
¼ tsp sugar
½ tsp black pepper
¾ tbsp corn flour mixed with ¼ cup water
Salt to taste

Method :

First clean and wash the chicken and cut in to small sized pieces without removing the bones.

Prepare a mixture of all the ingredients for marinade well. Marinate the chicken pieces in the mixture  at least for 30 minutes.

Now heat the oil in a deep frying pan, fry the chicken pieces to a golden colour. Do not over cook the chicken pieces. Drain and keep aside.
Heat oil in an another pan, add red chilli, chopped ginger and garlic, spring onion, onion, capsicum, saute for 5-7 mins.

Next add tomato sauce , chilli powder, soya sauce, chilli sauces, schezwan sauce, sugar and pepper powder, mix well together.

Now add the previously fried chicken pieces to this gravy, chicken stock, simmer and cook covered  for about 4 minutes.

Mix cornflour with a little water and make a smooth paste without lumps.

Add the paste to the boiling gravy, stir continuously till the gravy gets thicker.  Stir well to coat all the chicken with the gravy.

Serve hot with Indo-Chinese Vegetable fried rice / Veg Chilli Garlic noodles.
 



Sending this to Amy's "Hot & Spicy Treats" event, Surabhi's "Holi Hai"event,  My space "COLOURFUL HOLI", Julie's "Flavors of Cuisine :Chinese "