Chilli chicken

We have an Indo-chinese restaurant in our neighborhood which serves a dry version of the chilli chicken and its sooo yummy :-) . I wanted to try it out at home and after looking the internet for some recipes I combined couple of them and came up with this one. The taste definately matched the one like the restaurant :-). Here you go....

Ingredients
1 lb boneless, skinless chicken thighs (cut in small cubes)

Marinade
1 tbsp chilli powder
2 tbsp soya sauce
1 tsp black pepper
2 tbsp cornflour

For the dry gravy
2 whole dried red chillies (optional)
1/2 cup sliced green onions
1 tbsp chopped garlic
4-5 chillies slit length-wise

2 tbsp soya sauce
2 tbsp chilli-garlic sauce

Oil for frying

Method

• Mix all the ingredients of marinade and marinate the chicken in it for about an hour.
• In a large frying pan, heat the oil and shallow-fry the chicken cubes .
• Since the chicken pieces are small they get easily cooked. You know you are ready to turn them when the side on top if white with small pink center on top. Drain on paper towels Cool.
  
• Keep about 2 tbsp oil in the frying pan. Heat it and add dried red chillies, white portions of the green onions, garlic and green chillies. Stir fry 2-3 minutes.
  
• Add the soya sauce and chilli-garlic sauce. Add salt, depending on taste. Usually, with that amount of soya sauce, its not necessary. Mix to coat all the chicken with the sauce. Stir-fry for another 2 minutes.
• Remove from flame and top with chopped greens from the green onions

This chilli chicken was served with chicken fried rice, the recipe of which will follow in the following post :-). Hope you enjoy!!

Note: You can substitute chicken breasts for the chicken thighs called for in this recipe.

Idli upma

Idli upma: Sweet & simple breakfast prepared with leftovers :-).

Everytime I make idlis, I try to have some extra so that I can prepare "Idli upma" as a quick snack.

Ingredients
6-7 leftover idlis
1/4th of a small onion, chopped fine
1/4 inch piece ginger, crushed
few curry leaves
few green chillies (slit lengthwise)
handful of cashews (or less/optional)
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp urad dal

Method

• Mash all the idlis with hands. If it was refrigerated, heat them in the microwave for 20-30 seconds.
• Take oil in a pan. Make tadka with the mustard seeds, urad dal & cashews. Add the onions, green chillies & ginger. Saute until onion is transparent.
• Add the mashed idlis & salt to taste. Mix well & keep on low flame covered with a lid. After 2-3 mins give a quick stir & keep for another 2-3 minutes.
• Serve hot.

Gaajar ka Halva ( Carrot pudding)

Gaajar ka halva is a very popular Indian dessert. It has a rich taste and is loaded with nuts. Carrots are rich in vitamin A and has lots of nutritional value.

Here is the recipe

Ingredients
1 kg carrot, washed & grated
1 liter milk
2 cups sugar
1/2 tsp cardamom powder
1/2 cup nuts (cashews , raisins & almonds)
2-3 tsp butter/ghee

Method

• Take carrots in a heavy bottom pan. Add a tsp of ghee/butter and saute for 2-3 minutes
• Add the milk & let it cook until all the milk is absorbed. This will take 45 minutes to an hour.
• Add the sugar and cardamom powder. This will become little syrupy after the sugar melts. Stir at regular intervals until the sugar is well mixed and all the liquid has evaporated.
• Roast the nuts in the ghee and add it to the carrot mixture.
• This dessert can be served warm OR it can be combined with vanilla icecream.

Methi paratha

Methi (Fenugreek) leaves are rich in iron, vitamins, and minerals. It has a slight bitter taste. It is usually cooked with potatoes and dals , so that the bitter taste can be reduced.

Methi paratha is a kind of roti which is flavored with methi leaves and some spices. The result is soft, spicy, flavorful, nutrition packed yummy meal. It is best accompanied with chundo (shredded sweet mango pickle) and a bowl of sweetened curds.

Here is the recipe

Ingredients
2 cups whole wheat flour (chapati atta)
1/2 cup gramflour (besan)
1 cup methi leaves, chopped fine
1 tsp ginger garlic paste
4 tbsp yogurt (curds)
1 tsp jeera
2 tsp oil
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp jeera powder
1 tsp coriander powder
2 tsp garam masala
salt to taste
Quick preview of all the ingredients before mixing.

Method

• Clean methi leaves and chop them fine.
• Take all the ingredients on a big thali (plate). Mix well and make a soft chapati dough using some warm water. Let it sit for 30 minutes or so.
  
• Make small balls of the dough.
• Start rolling them like chapatis.
• Heat a tava (griddle) and cook them on both sides until you see small brown spots. Brush little oil on both sides.
• Serve hot with chundo and sweetened curds.

Small balls made out of the soft dough.
A single dough ball rolled thin into a round shape
This is how the paratha looks while cooking on the tava/griddleYummy parathas!! Ready to serve with chundo & sweetened curds

Milk payasam

A very easy & simple dessert, but truly a winning recipe for milk lovers. The procedure for this dessert is very simple, but it takes hours & hours if cooked in the traditional way. I have included my trick to speeden up the process and cook it the easy way.

Here is the recipe

Ingredients
1 litre vitamin D milk ( to give a more creamy texture)
2 tbsp basmati rice
1 small can (5 oz) evaporated milk
sugar to taste
cardamom powder to garnish

Method

• Heat milk with the washed rice in a heavy bottom vessel. Once it boils, simmer the heat to low. Let the milk reduce in quantity while simmering for about 45 minutes. Keep stirring at regular intervals.
  
• Add the evaporated milk now and let it simmer for another 5 minutes. This is the trick to speed up the process.
• Add sugar as per taste and let it simmer for another 10 minutes.
• Milk payasam is ready to serve hot. Garnish with the cardamom powder on top.
  

Hot & Sour chicken soup

Here is the simple recipe of the hot & sour chicken soup.

Ingredients
1 can chicken broth(14 oz size)
1 small can, cooked chicken pieces

1 tbsp of sesame/peanut/cooking oil
1 tsp minced garlic
1 tsp minced ginger
1/2 cup chopped green onions
1/4 cup chopped cabbage
1/4 cup chopped carrots

2 tsp of soya sauce
1 tsp of vinegar
1 tsp of cornflour mixed in 1/4 cup water
salt & pepper as per taste

cilantro for garnish (optional)

Method

• In a skillet add oil, then ginger & garlic. Then add all the vegetables & saute until carrots are cooked.
• Then add the shredded chicken pieces. Add the broth, soya sauce, vinegar, salt & pepper.
• Then add the cornflour-water mixture & let it boil for a few minutes.
  
• Soup is ready to be served hot.

Serves 2. Cooking time: 10-15 minutes.

Note: Cooked Fresh chicken can also be used. Canned chicken saves time.

Chinese Hakka Noodles

Here is the recipe of Indo-chinese version of Hakka noodles

Ingredients
200 gm packet Noodles

2 tbsp finely chopped/minced garlic
2 tbsp finely chopped/minced ginger
2 cups of chicken/vegetable broth
3 tbsp of soya sauce
2 tbsp of chilli sauce
1 tbsp of corn flour
3 tbsp of sesame oil/cooking oil
pepper as per taste.
salt to taste

Vegetables
1 medium zucchini, slit half & sliced
2 medium carrots, slit long into strips
1 cup of bell peppers, sliced thinly
( combination of red, green, yellow peppers)
1/2 cup of green onions, chopped
1 cup of sprouts

Method

• Boil noodles in boiling water. Add few drops of oil to the boiling water which will prevent sticking.
• Once the noodles are done, transfer to a colander & run under cold tap water for few seconds. Set aside.
• Mix the cornflour with some water until mixed. Set aside.
  
• In a wok/ skillet add oil, then ginger & garlic. Add the vegetables & saute for a while. Then add the broth, soya sauce, chilli sauce, corn flour-water mixture & salt (as needed). Let it boil for few seconds until the sauce thickens.
• Once the sauce is thick enough like honey consistency, add the noodles and mix well. Sprinkle black pepper as needed.
• Serve hot.

Note: Vegetables can be substituted with vegetables of your choice like cabbage.