Sweet and Sour Stir Fried Broccoli and Chicken

Sweet and Sour Stir Fried Broccoli and Chicken

This recipe is an experiment in my kitchen... It's a good appetiser or a starter. It is cooked in an Asian style. Here the souring agents are Mango and Tomato, the sweetness comes from the honey. Try this recipe and I am sure you will like it... 

Ingredients 

10 to 12 medium size Broccoli florets

14 medium size boneless Chicken chunks 

1 small Garlic pod Clean and minced

6 whole Cherry Tomatoes 

1 Fresh Red Chilli sliced

3 tbsp Ripe Sour Mango chopped

1 tbsp Oyster Sauce

1/2 tbsp Fish sauce

1 tbsp Honey

Salt to taste

1/2 tsp Pepper powder 

1 tbsp Roasted Peanuts

2 tbsp Oil 

Method 

Take a wok, add oil and heat it. Add the garlic minced in the wok. Stir fry it till light brown on a medium heat, Add the chicken, continue to stir fry for 5 minutes. Add the broccoli florets. Stir fry for 5 minutes. Add the red chilli slices, mango pieces, cherry tomatoes, salt and pepper powder. Stir fry for 5 minutes more. Add the oyster sauce, fish sauce and honey. Continue to cook till the broccoli and chicken are tender. In between sprinkle little water while stirring otherwise the sauce may get burnt and broccoli will not cook. Garnish with roasted peanuts and serve it hot.

Cheesy Herb Balls

Cheesy Herb Balls....

This dish can be served as an appetiser.  

 For the Cheese Herb Filling 

Ingredients 

2 cubes Cheddar Cheese grated 

2 Garlic Clove 

1 Green Chilli 

1/2 cup Mint leaves 

1/2  cup Coriander leaves

1/2 cup Spring Onions 

Juice of 1/2 Lime 

Salt to taste

Method 

Add all the above ingredients in a grinder and grind it. 

For the Cottage cheese and Potato Shells

Ingredients

5 medium sized Potatoes boiled 

2 cups Cottage cheese 

4 tbsp All Purpose Flour 

1/4 tsp Cumin powder 

Salt to taste

Method 

Mix and knead all the above ingredients together to form a dough.

To make it....

Ingredients 

Filling 

Dough

6 tbsp All Purpose Flour + 1/4 cup Water -  mix it 

1 cup Bread Crumbs 

Oil to fry

Method 

Divide the dough into equal portions like lemon. Take a portion and flatten it, add 1 tsp of the filling and close the edges of the dough properly and give it a round shape. Repeat the same process. Now dip each balls in the all purpose batter and coat the balls with the bread crumbs. Repeat the dipping and coating process once more. Let it refrigerate for 30 minutes.  Heat oil in a pan. Fry the bombs till golden brown in colour. Serve hot with tomato sauce...

Fish Egg Omelette Singaporean style...

Fish Egg Omelette Singaporean style...

Recently during my visit to Singapore, I had this amazing Oyster Omelette in one of the Hawker centre. Though it was delicious, but oily. Back home I wanted to desperately make this dish, I could not get Oyster... so tried to be a bit innovative... I had Rohu fish eggs which I used in place of Oyster.

For Fish Egg Omelette
Ingredients 
1 bowl of Rohu Fish Eggs
3 Eggs
4 Garlic cloves finely chopped
1 Spring Onion chopped
2 tbsp  Cornflour
1 tbsp  Rice flour
1 tbsp Soy Sauce
1 tbsp Oyster sauce
1 tbsp Rice wine
Salt to taste
1/4 tsp Pepper powder
2 tbsp Oil
Few Coriander Leaves for Garnishing

Method
Wash the Fish eggs and drain well. Mix both cornflour and rice flour together with 8 tbsp of  the water to make a thin batter. Heat a large heavy frying pan until very hot and add 1 tbsp oil and spread it. Pour in the batter and cook  until the batter is half set. Add the eggs and spread it on the batter. When the eggs are almost set, cut the Omelette into pieces and set it aside on the pan. Pour the remaining oil and fry the garlic for a few seconds. Add the soy sauce, wine, salt and pepper. Add fish eggs  and cook for 2 minutes. Mix in the egg Omelette and spring onions. Garnish with coriander leaves  and serve hot with Chilli sauce.

Chilli Sauce

Ingredients
4 Red Chillies
4 Garlic clove
1 piece of Ginger
2 tbsp Vinegar
1/2 tsp Sugar
Salt to taste
3 tbsp Water

Method

Add all the above ingredients in a blender, blend it till fine paste.

Asian Grilled Snapper Su's Style.....

Asian Grilled Snapper Su's Style.....

This a simple grilled fish, made with Asian flavours, an experiment in my kitchen. The flavour of curry leaves is very dominate here.

For making the Tomato paste
Ingredients
4 Tomatoes de seeded and cut into pieces

Method
Take a blender, add the tomatoes and blend it. Take a pan, add the tomato puree. Cook the purée till all the water dries up and it turns into a paste.

For the  Marination of the Fish (Stage 1)
Ingredients
Whole Snapper fish about a kg. cleaned and slit
Salt
Juice of 1/2 lemon

Method
Marinate the fish with lemon and salt. Let it rest for 15 minutes.

For the Wet paste
Ingredients
1/4 cup Curry leaves
4 Fresh Chillies
14 Garlic cloves
1 small piece Ginger sliced
Salt to taste
1 tsp Cumin seeds
Tomato paste
2 tbsp Lemon Juice
2 tbsp Sesame Oil or Olive Oil

Method
Grind all the above ingredients in to a paste.

For the  Marination of the Fish (Stage 2)

Ingredients
Fish
Wet paste

Method 

Rub the paste properly on the fish and in between the slits. Let it rest for 20 minutes.

To Grill the Fish
Ingredients
Marinated Fish
Lemon slices
Tomato slices
Onion slices
Handful of Curry leaves
2 tbsp Oil

Method
Take a baking tray. Spread 2 layers of foil paper. Keep the fish in the centre. Add the curry leaves, lemon, tomato and onion slices around the fish. Bake it at 200 degrees celcius for 10 minutes. Take out the tray and drizzle oil on the fish. Bake it for another 10 minutes. Serve hot.

Jhatpat Chicken Kabab

Jhatpat Chicken Kabab

This dish is a quick solution for a lazy day when you don't want to cook, but at the same time want to  eat some thing different. It is a very easy and a quick dish... 

Ingredients

200 grams Boneless Chicken pieces

1 Onion cut into big slices

3 fresh Chillies

6 to 8 Garlic cloves

1 small piece of Ginger cut into pieces

Handful of Coriander leaves

Handful of Mint leaves

Salt to taste

1/2 tsp Red Chilli powder

1 tsp Garam Masala powder

Juice of 1/2 Lime

Oil to fry the Kababs

Method

In a food processor or a chopper add all the above ingredients except oil. Grind the ingredients for 2 minutes properly. Take a  big lime size portion of the mixture and flatten it. Repeat it with the rest of the chicken mixture. Heat oil in a pan. Fry it on a medium low heat till golden brown in colour. Serve it with pudina chutney, onions and lime.    

Eggdli Muffins...

Eggdli Muffins... 😃😃

A twist with the leftover idli batter with eggs....... Good for breakfast or snacks... Enjoy with Chutney or Sauce... 

Ingredients 

1 bowl of Idli Batter

1 Onion chopped 

Few Coriander leaves chopped 

1 or 2 Green chillies chopped 

2 Eggs 

Salt to taste 

1/4 tsp Chilli powder 

1/4 tsp Sambar powder 

Oil to grease the Muffin tin

Method 

Take a mixing bowl, add the batter, eggs, onions, coriander leaves, green chillies and salt. Mix the batter. Grease the muffin tray moulds. Pour the batter in the muffin moulds. Sprinkle the chilli powder and sambar powder on top of the batter. Bake at 180 degrees celcius for 20 minutes or till done. Insert  a toothpick and check... Serve hot with the Chutney...

P.S. Other vegetables like chopped capsicum, carrot can be added. Leftover keema can also to added for a change...

Red Mullets Green Masala Fry

Red Mullets Green Masala Fry 

For the Green Masala

Ingredients 

1/2  cup Coriander leaves chopped 

2 Green chillies

1 small Ginger piece

6 Garlic cloves 

1 tbsp Lime juice Or Vinegar Or 1/2 piece of Lime marinated in salt.

1/2 tsp Cumin seeds 

1/4 tsp Sugar 

Salt to taste

 Method 

Grind all the ingredients together. 

P.S. I did not have fresh lime juice so I substituted lime juice with lime marinated in salt.

To Marinate 

Ingredients 

2 Red Mullets cut into halves 

Green Masala

Salt to taste

 

Method 

Apply salt on the fish and keep it aside for 10 minutes. Then rub the green masala on the fish and marinate the fish for 30 minutes.

To Fry

Ingredients 

Marinated Fish 

1 Onion sliced 

1/2 cup Rice Flour 

1/4 tsp Chilli powder 

Salt to taste 

Oil to Shallow fry

Method 

Take rice flour in a plate and add salt and chilli powder. Mix it. Coat the fish in the rice flour. Heat oil in a pan. Shallow fry the fish till golden brown on both the sides. Serve hot with sliced onions.

Kitchen King Chicken Fry

Kitchen King Chicken Fry

This is an experiment in my kitchen.. The taste is awesome. 

To Marinate and Fry the Chicken 

Ingredients 

300 grams Chicken with bones

2/3 cup Rice Flour 

1/2 cup All Purpose Flour 

2 tbsp Curd

Salt to taste 

Oil to deep fry

Method 

Marinate the chicken with salt and curd and keep it aside for 30 minutes. Add the rice and all purpose  flour and toss it. Heat the oil and deep fry the chicken for 5 minutes. Take it out and drain the oil. Add the chicken back in the hot oil and fry till crispy brown in colour.

Seasoning for the Fried Chicken 

Ingredients 

Fried Chicken 

2 Onion sliced 

4 Garlic cloves chopped 

4 Red Dry Chillies broken into pieces 

2 tbsp Tomato Ketchup 

1/4 cup Water

Salt to taste 

1 tsp Cumin powder 

1/2 tsp Chilli powder 

11/4 tsp Kitchen King Masala powder 

2 tbsp Oil 

Few Coriander leaves chopped

Method 

Take  a pan, add oil and heat it. Add the garlic, chillies and onions. Sauté till the onions are translucent. Add salt, chilli powder, cumin powder and the kitchen king masala powder. Stir it. Add the tomato ketchup. Stir it,  add water and simmer  for 2 minutes. Add the chicken, toss it and stir fry it till all the seasoning incooperates well with the chicken. Garnish with coriander leaves.  Serve hot.

Ladies Finger / Okra fried in Soda Batter

Ladies Finger / Okra fried in Soda Batter 

It serves as a side dish or a crispy snacks or an appetizer. Easy to make and tasty too.   

 

Ingredients 

150 grams Okra cut into half lengthwise

Batter 

Oil for deep frying 

Method 

Take a wok, add oil, let it heat, dip each pieces separately in the batter and fry it in the hot oil till crispy and brown. Serve hot.

For the Batter 

Ingredients 

1 cup All Pupose Flour

Salt to taste

1/2 tsp Chilli powder

1/2 tsp Curry Powder

1/2 tsp Carom seeds

Club soda/ Drinking soda as per the requirement 

Method

Mix all the above dry ingredients and add soda little at a time to make a medium thick batter.

Dahi Palak Vada

Dahi Palak Vada 

 For the Palak Vada 

2 cups of Spinach leaves chopped, and sautéed in 1/2 tsp oil till the water dries up

1 cup Gram flour

Pinch of Soda bicarbonate 

Salt to taste 

1/4 tsp Carom seeds 

Oil to fry 

Method 

Take a mixing bowl, add the spinach, gram flour, salt , carom seeds and soda bicarbonate. Mix it well. Heat oil, add 1 tsp of the batter in hot oil and fry the Palak vadas till brown, once done, keep it on the absorbent paper, cool it and break it into half. 

For the Dahi Palak Vada

 Ingredients 

Palak Vada 

2 Cups Curd 

1/2 cup Milk

1 tbsp Green Chutney ( Add  1/4 cup Coriander leaves, 1 Green chillies, 1 tsp Raw mango and Salt in a blender and blend it together)

1 tbsp Sweet Tamarind Chutney ( 2 tbsp Tamarind pulp, 4 tbsp Jaggary, salt, 1/4 tsp  chilli powder, mix together and cooked it till the Jaggary melts and thicken up a bit)

Salt to taste 

2 tbsp Sugar 

1 tbsp Sev

Sprinkle of Chat masala

Few Coriander leaves chopped for garnishing 

Few Pomegranate seeds for garnishing 

Method

In a mixing bowl, add curd, milk, salt, sugar. Beat it well. Add the broken pieces of vada. Mix it. Drizzle the green chutney and the sweet chutney, sprinkle the chat masala. Sprinkle the sev, coriander leaves and pomegranate seeds from top. 

Crispy Palak Chaat / Spinach Chaat

One must include green vegetables in the diet. Some time children don’t want to have vegetables. We can always innovate Recipes with vegetables which will encourage the children to have vegetables without fuss. Spinach is a good source of iron.... Here I have made a healthy Chaat with spinach...

To make the crispy Palak 

Ingredients 

Few Fresh Palak /Spinach leaves around 12 whole leaves 

Oil to Drizzle

Salt to sprinkle 

Method 

Take a baking tin, spread the Palak leaves, drizzle oil and sprinkle some salt. Bake it at 200 degrees for 15 minutes. Half way in between turn the leaves. Bake till crispy. 

For the Palak Chaat 

 Ingredients 

Crispy Palak leaves

1 small Potato cut into cubes and boiled 

1 small Onion chopped

4 tbsp Beaten Curd 

3 tbsp Green Chutney ( Add 1/4 cup Coriander leaves, 1 Green chillies, 1 tsp Raw mango and Salt in a blender and blend it together)

2 tbsp Red Chutney ( Add few Garlic cloves, 2 Dry Red chillies and salt in a blender and blend it together with little water)

1 tbsp Sweet Tamarind Chutney ( 2 tbsp Tamarind pulp, 4 tbsp Jaggary, salt, 1/4 tsp  chilli powder, mix together and cooked it till the Jaggary melts and thickens up a bit)

1 tbsp Sev

Drizzle of Lime juice

Sprinkle of Chaat masala

Few Coriander leaves chopped for garnishing 

Few Pomegranate seeds for garnishing 

Method

On a plate first add the crispy spinach leaves, then one by one add the potatoes, onions, curd, green chutney, red chutney, sweet tamarind chutney, drizzle the lime juice , sprinkle the  chat masala, add the sev and then garnish with coriander leaves and pomegranate seeds... 

Chinese Pineapple, Cottage Cheese With Cashewnuts

Chinese Pineapple, Cottage Cheese With Cashewnuts

For the sauce
Ingredients
2 tbsp Rice wine (optional)
1 tbsp Vinegar
2 tbsp Soya Sauce
2 tbsp Honey
2 tbsp Tomato Ketchup
1/4 cup Water
2 tbsp Cornflour
1⁄4 tsp  Chinese five spice powder
Salt to taste

Method
Mix all the above ingredients together.

For the Chinese Pineapple Cottage Cheese With Cashewnuts
Ingredients
250 grams Cottage cheese cubes
1/2 cup Spring onions chopped
1 Onion cut into cubes
1 Green Capsicum cut into cubes
1 cup Pineapple cut into cubes 
1 tsp Ginger finely chopped
4 Garlic cloves chopped
1 tbsp Red Chillies sliced
1/2 cup roasted Cashew nuts
3 tbsp Sesame seed Oil

Method
Fry the paneer in the oil, remove and keep it aside. Add the onion, ginger and garlic. Saute till the onions are translucent. Add the capsicum, chillies and pineapple. Stir for 3 minutes, add half of the spring onions , cottage cheese and cashew nuts, stir for 2 minutes.  Add the sauce and on high flame stir fry till the sauce thickens up. Add the remaining spring onions to garnish. Serve hot.

Jamaican Fried Red Snapper

Jamaican Fried Red Snapper

Must try... The pickled Vegetable and the fish combination is awesome..

For Marinating the Fish and Frying the Fish

Ingredients

4 Red snapper, cleaned, scaled, washed and give 3 cuts 

Salt to taste 

1 tsp Pepper powder 

Oil for frying shallow 

Method 

Rub salt and pepper on both side of the fish. Heat oil in a pan over. Fry the fish until browned and crisp.  Remove fish and place on a paper towel.

For the VegetableTopping 

Ingredients 

2 medium Onions sliced

1/2 large carrot, peeled and cut into thin strips

1 tsp Garlic minced

1 Chilli minced 

1 sprig fresh Thyme leaves

1/4 cup Vinegar

1 tbsp Water

1/2 tsp All spice powder (1 small stick Cinnamon, 2 Cloves, small piece Nutmeg and 4 Pepper corn)

Salt to taste 

1/4 tsp Brown Sugar

1 tsp Oil retained from the fish fry. 

Method 

Heat 1 teaspoon oil in a pan. Stir onion, garlic and carrot into the pan; cook and stir 1 to 2 minutes. Add thyme, allspice, chilli, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes .Serve fish with this topping...

Aloo Tikki Chaat

Aloo Tikki Chaat
For the Aloo Tikki
Ingredients
2 potatoes boiled and mashed
1 /2 tsp Aam chur powder
1/2 tsp black salt
1 green chilli chopped
1 tsp coriander chopped
1/4 tsp red chilli powder
Oil for shallow fry
Method
Mix all the above ingredients except the oil. Take one small ball and flatten it . Make rest of the Tikkis in the similar manner. Shallow fry the Tikkis. Keep it aside

For Base
2 cups curd
1/4 cup milk
1/2 tsp black salt
2 tsp sugar
Method
Add milk to the curd and beat the curd. Add black salt and sugar. Beat it well.

For assembling Aloo Tikki chaat...
Ingredients
Aloo Tikkis
1 tbsp Mithi imli chutney
1 tbsp Green chutney
Chilli powder for sprinkling
Roasted cumin power for sprinkling
1 tbsp sev
Coriander leaves for garnishing
Method
Take 2 Aloo Tikkis.... Add 2 tbsp curd on the Tikkis. Add green chutney and Mithi imli chutney. Sprinkle roasted cumin powder and chilli powder. Garnish with sev and coriander leaves....

Moog Dal Dahi Vada

Moog Dal Dahi Vada 
For Moong dal pakora
Ingredients
1/2 cup Moong Dal soaked in water for a hour
1/4 tsp ginger
Salt to taste
1 Green chilli chopped
Salt to taste
Oil for frying
Method
Grind the soaked moong dal with all the above ingredients... Don't add any water for grinding... Beat the paste very well with your hand. Heat the oil and add small spoons of batter and fry till light brown in colour. Add the pakodas in hot water and keep it for 5 minutes. Squeeze the water out and keep the pakodas aside.

For Base
2 cups curd
1/4 cup milk
1/2 tsp black salt
2 tsp sugar
Method
Add milk to the curd and beat the curd. Add black salt and sugar. Beat it well.

For assembling Moong dal Dahi vada....
Ingredients
1 tbsp Mithi imli chutney
1 tbsp Green chutney
Chilli powder for sprinkling
Roasted cumin power for sprinkling
Coriander leaves for garnishing
Moong dal pakodas

Method
In a bowl and take 1 1/2 cup beaten curd. Add the pakodas. Garnish it with mithi imli chutney, green chutney, chilli powder, rosted cumin powder and coriander leaves....