Chicken Manchurian

One thing I miss about the pre-marriage life is, having 3am snacks with my brother. My brother and I have always loved food. Though we are very particular about what we like, we kind of have the same preferences. And mom always fulfilled our demands. She would always come up with something for evening snacks. Or anytime we told her we were hungry, some idea would surely pop up. That’s why they’re called SUPERMOMS.

Mom has always had this habit of cooking where she will measure each and every ingredient before adding. For every dish, she knows exactly how much of an ingredient is to be added. I guess that’s amazing. I’m trying to inherit that habit of hers. One fine day, she was trying out a new recipe. Flour, spices, chicken, marination process going on. She marinated the chicken and deep fried it. I LOVE CHICKEN. Boiled, grilled, barbecued, fried, baked, whatever kind it is. Just has to be tasty. I remember standing right there when she was removing the chicken from the pan, and I grabbed a few bites. She would never stop me. I asked casually, “what are you making”? She said, “Chicken Chow Chow”. I have no clue how she came up with that name, but it sounded like Chinese and so was her dish.

CHICKEN CHOW CHOW OR CHICKEN MANCHURIAN 😜

1 chicken breast cut into cubes

For marination:

4 tsp refined flour

1 tsp corn flour

3/4 tsp black pepper

1/2 tsp cumin powder

1 egg

1 tsp soy sauce

Salt

Green chillies (as per taste)

For gravy/sauce:

2 tsp Ginger-garlic paste/chopped finely

1 large onion – cut into cubes

1 green capsicum – cut into cubes

3 tbsp ketchup

5 tbsp soy sauce

2 tsp cashew nut powder

1 tsp red chilly powder

Marinate the chicken in flour, corn flour, black pepper, cumin powder, egg, soy sauce and salt (taste and add salt because of the soy sauce).

Mix the chicken well, keep it marinated for an hour if you can, or you can fry it immediately. Add a thin layer of oil for shallow frying. I didn’t want to deep fry it, but you can do so. Fry the chicken till it’s cooked and no longer pink. Remove and drain the oil.

In another pan, take 2 tbsp oil, add cashew nut powder and red chilly powder. Let it cook for a few seconds and add the capsicum and onion. Close the lid and let it cook till it’s soft. Now add ginger garlic paste / chopped finely and cook for a few minutes. Add green chillies. Now add the fried chicken and mix well. Add ketchup and soy sauce. Check the taste, if you like more ketchup or soy sauce. Depends on everyone’s taste. If you prefer dry, do not add water. If you like gravy, add water.

Let me know if you try the recipe.

MEMORIES OF INDIA

Happy 2018 everyone!

We, Indians, love street food. You will find all kinds of food on the street stalls, from burgers to pizzas, chaats to bhel, ice creams to faloodas, masala dosa to idli sambar. Masala aloo (potatoes cooked in fresh spices topped with lemon & coriander) was one of my favorite. It is absolutely delicious. After shifting to Kuwait, I always craved the typical INDIAN masala aloo. You will find this dish almost in every state of India. And everyone has a different way of making them. However you plan to make them, I’m sure it’ll turn out amazing.

INGREDIENTS

  • 500 grams Baby Potatoes (boiled and peeled)
  • 2 tbsp cooking oil
  • 1 tsp Cumin seeds (jeera)
  • 1 tsp Chili powder (Red) (I add green chillies for extra spice)
  • 1 tbsp Coriander powder (dhaniya)
  • 1/2 tsp Turmeric powder (haldi)
  • 1 tsp Mango powder (Raw amchur)
  • 1/2 tsp Garam masala
  • to taste Salt
  • Coriander Leaves (Chopped for topping)

Heat oil in a pan or kadhai, and add cumin seeds.

Once they start spluttering, reduce the heat and add all the spice powders.

Sauté for a few seconds and add 2 tablespoons water along with potatoes and salt.

Mix well so that the spices coat the potatoes. Cover and cook on low flame for 5 minutes.

By this time the water should have evaporated. Sauté the potatoes till they are nicely coated with the spices.

Turn off the heat and top Bombay Potatoes with chopped coriander.

And serve hot.

(All pictures in this post are owned by me unless stated otherwise)

Best Ever Garlic Chicken

My husband doesn’t like garlic much. We all know that anyway garlic has a very strong taste, but apart from that, many people love GARLIC. They add it immensely in their dishes. And fresh garlic taste is unbeatable. We have tried garlic chicken in many restaurants, but somehow it never satisfied our taste buds. It would be way too garlicky, or no garlic at all. I was usually searching for chicken gravy recipes and came across this recipe. I made it for my husband’s lunch. And I couldn’t believe that it turned out amazing, which was my husband’s and his colleagues review. The double garlic in it and the ‘tadka’ (tempering) does all the magic.

INGREDIENTS

2 tablespoons vegetable oil

2 large red onions, chopped

95g garlic and ginger paste

2 large beef tomatoes, chopped

1 teaspoon hot chilli powder

1 good pinch salt

2 free range chicken breast fillets

4 cloves garlic, finely chopped

1 teaspoon garam masala

1 teaspoon ground cumin

2 finger chillies, chopped

5 to 6 curry leaves

1 large handful fresh coriander

DIRECTIONS

Heat 1 tablespoon of the oil in a wok or heavy bottomed pan and add the onions. Fry on a high heat until they start to burn, about 8 minutes. Add the garlic and ginger paste and fry until the oil separates, then add the tomatoes and cook for 5 minutes. Add the chilli powder (use mild if you would prefer less heat) and a good pinch of salt followed by the chicken breast and cook and stir for 7 minutes or until the chicken is no longer pink in the centre. Remove from the heat and let rest. Warm the remaining oil in a separate pan over a medium heat. Add the chopped garlic, garam masala, ground cumin, chopped finger chillies and curry leaves and cook for several minutes and temper the oil until the garlic is golden brown, take care not to blacken the garlic. Pour the tempered oil and all ingredients into the cooked curry. Tear the coriander and scatter over the top. Serve immediately.

Mashed Potato Patties

Hello.

I think I’ve never thought so much about food until I had a child. He’s 16 months old and the biggest question is ‘what to make for lunch / dinner?’ And he is a picky eater (I shouldn’t be complaining). He likes what he likes. What he likes today is not going to be the same the next day. I have to make new varieties for him and thats when I came across this. I had never tried it before and wanted to see if B likes it. I did get a positive response and hopefully I will make it again.

This picture has not been clicked by me.

INGREDIENTS

2 cups mashed potatoes

¼ cup parmesan cheese

1 egg, whisked

7 Tbl. all-purpose flour, divided

butter or oil, for pan-searing

Coriander leaves (optional)

DIRECTIONS

Place mashed potatoes, cheese, egg, coriander leaves and 3 Tbl. flour in a bowl and stir to combine.

Take a scoop of the potato mixture and form into patties.*

Place the remaining 4 Tbl. of flour on a plate.

Lightly coat the potato patties in the flour.

Heat a thin layer of the oil or butter in a large saute pan over medium heat.

Cook the potato cakes for 3 minutes on each side for a total of 6 minutes.

Serve as is or with accompaniments.

Tip :- Make small patties to avoid them from breaking in the center.

Chicken Fajita Quesadillas-MUST TRY!

Recipe credits to – www.jocooks.com

Please do not blame me if your family loves this recipe and they frequently ask you to make it. Because this is one hell of a recipe. So simple but delicious and cheesy. I fell in love with it instantly. Hubby loved it too. You can modify it as per your taste and preferences and see what works out best.

Sorry but that picture is not clicked by me. I couldn’t click any pictures the day I had made it.

Ingredients

• 2 tbsp olive oil

• 2 tbsp fajita mix

• 3 chicken breasts boneless and skinless

• 1 red bell pepper

• 1 green bell pepper

• 2 onions

• 1 cup Tex Mex cheese or cheddar cheese

• salsa

• sour cream

• 8 tortillas

• 2 tbsp butter

Instructions

1 Clean and chop up the onion into long strips. Slice the peppers into long strips. Clean and slice the chicken breasts into long strips and place in a bowl.

2 Add a tbsp of the fajita mix to the chicken breast and mix well.

3 In a large skillet, heat 1 tbsp of the olive oil and add the chicken to it. Cook the chicken for 5 to 10 minutes until it’s fully cooked and no longer pink, and it’s slightly charred, but not burned.

4 Remove chicken from skillet, and wipe the skillet clean.

5 Add another tbsp of olive oil to the skillet and heat it up. Add the onion and cook for a couple minutes until it’s slightly translucent. Add the peppers and the fajita mix and mix well. Cook for a couple more minutes so the peppers cook slightly. Add the chicken to the skillet, mix with peppers and onions and cook for a minute.

6 In a clean skillet, add a bit of the butter and melt. Add a tortilla and move it around until it’s buttery. Add a little bit of the chicken and onion mixture on top of the tortilla, and about 1/4 cup of cheese, depending on how you like it. Add another tortilla on top and pat it down.

7 Now flip it over and cook on the other side until the other side is nice and golden. Remove from skillet and cut into quarters. Repeat these steps with the remaining tortillas. Serve this with some sour cream and salsa.

My modifications –

• I had used yellow and red bell peppers

• Shredded the chicken

• I couldn’t find a fajita mix so I used cumin powder, black pepper powder and red chili powder and salt only. It turned out amazing.

• I didn’t make salsa or use sour cream. I used ‘U.S. Ranch’ by American Garden as dips and for base on the tortillas.

• I used mozzarella cheese.

• Add chopped green chilies if you want to spice it up a bit.

I hope you’ll like the recipe and do let me know how your family finds it in the comments below.

French Toast Roll-ups

Recipe inspired from – thebakermama.com

Ingredients

• 3 tablespoons unsalted butter, melted

• 3 tablespoons granulated sugar

• 2 tablespoons brown sugar

• 1 tablespoon ground cinnamon

• 2 large eggs

• ¼ cup milk

• 2 tablespoons granulated sugar

• 2 teaspoons ground cinnamon

• 8 slices soft white bread, crusts cut off

• 3 tablespoons butter, for saute pan

• maple syrup, for serving

Instructions

1 In a small microwave-safe bowl, melt 3 tablespoons butter until just melted. With a fork, stir in 3 tablespoons granulated sugar, 2 tablespoons brown sugar and 1 tablespoon cinnamon until a smooth spreadable mixture forms. Set aside.

2 In a shallow bowl, whisk together the eggs and milk. Set aside.

3 In another small bowl, stir together 2 tablespoons granulated sugar with 2 teaspoons cinnamon. Set aside.

4 After trimming the crusts from each slice of bread, roll one slice out to about ⅛-inch thickness with a rolling pin. Spread each slice with a thin layer of the butter mixture and roll up tightly. Repeat with remaining bread slices and butter mixture.

5 Place 3 tablespoons butter in a large non-stick saute pan and let melt over medium heat. (If using a small saute pan, use just 2 tablespoons butter and saute the roll-ups in two batches) Dip one roll at a time in the egg mixture and place in the saute pan. Allow roll ups to saute for 1-2 minutes per side until golden brown and slightly crisp on the outside. Remove to a work surface and sprinkle each roll up generously with the cinnamon-sugar mixture.

6 Serve immediately with maple syrup ( I had served with homemade chocolate sauce).

Ingredients

• 3 tablespoons unsalted butter, melted

• 3 tablespoons granulated sugar

• 2 tablespoons brown sugar

• 1 tablespoon ground cinnamon

• 2 large eggs

• ¼ cup milk

• 2 tablespoons granulated sugar

• 2 teaspoons ground cinnamon

• 8 slices soft white bread, crusts cut off

• 3 tablespoons butter, for saute pan

• maple syrup, for serving

Instructions

1 In a small microwave-safe bowl, melt 3 tablespoons butter until just melted. With a fork, stir in 3 tablespoons granulated sugar, 2 tablespoons brown sugar and 1 tablespoon cinnamon until a smooth spreadable mixture forms. Set aside.

2 In a shallow bowl, whisk together the eggs and milk. Set aside.

3 In another small bowl, stir together 2 tablespoons granulated sugar with 2 teaspoons cinnamon. Set aside.

4 After trimming the crusts from each slice of bread, roll one slice out to about ⅛-inch thickness with a rolling pin. Spread each slice with a thin layer of the butter mixture and roll up tightly. Repeat with remaining bread slices and butter mixture.

5 Place 3 tablespoons butter in a large non-stick saute pan and let melt over medium heat. (If using a small saute pan, use just 2 tablespoons butter and saute the roll-ups in two batches) Dip one roll at a time in the egg mixture and place in the saute pan. Allow roll ups to saute for 1-2 minutes per side until golden brown and slightly crisp on the outside. Remove to a work surface and sprinkle each roll up generously with the cinnamon-sugar mixture.

6 Serve immediately with maple syrup.

Noodles You Must Make

Is there anyone who doesn’t like noodles? It’s the best snack for evening and it’s super easy to make. To be honest, I didn’t like noodles myself. I wasn’t a fan of Chinese cuisine, apparently because I used to find the food sweet which was because of some restaurants we had dined in, that changed after having authentic Chinese, I started loving it. The soups, chicken gravy, chopsuey, noodles and what not. I would prefer noodles with some gravy. When I tried this recipe first, I knew it was perfect with noodles. So the next time I made it, I added noodles lastly with the gravy and mixed it all. The recipe credit goes to – www.yummytummyaarthi.com

Note : I had left over chicken so I used that and added noodles at the end.

Preparation Time : 10 mins

Marinating Time : 15 mins

Cooking Time : 30 mins

Serves : 3 to 4

Ingredients:

Boneless Chicken Breast – 500 grams(cut into thin strips)

Coriander leaves or Spring Onion for garnishing (finely chopped)

Oil for Deep frying

For Marination:

Dark Soya Sauce – 2 tsp

Red Chilli Paste – 1 tblspn (ground up dry red chilli)

Egg – 1

All Purpose Flour / Maida – 1/2 cup

Corn Flour / Corn Starch – 1/4 cup

Ginger Garlic Paste  – 1 tblspn

Salt to taste

Pepper – 1 tsp

Ajinomoto / Msg – 1 tsp (optional)

For Sauce:

Oil – 2 tblspn

Dry Red Chilli – 3

Cashews – 4 tblspn broken into small pieces

Onion – 1 large sliced thinly

Capsicum / Bell Peppers – 1 sliced thinly

Ginger Garlic Paste – 1 tblspn

Red Chilli Paste – 1 tblspn (ground up dry red chilli)

Dark Soya sauce – 1 tblspn or to taste

Tomato Ketchup – 1/4 cup

Salt to taste

Ajinomoto /Msg – 1 tsp (optional)

Sugar – 2 tsp

Method:

Take chicken in a bowl and add all the marination ingredients. Mix well and let it marinate for 15  mins. Now heat some oil for deepfrying. When the oil is hot drop the chicken in oil and fry till golden. Drain and set aside.

Now heat oil in a frying pan. Add in dry red chilli and cashews and fry till the cashew turn golden brown.

Now add in onions and bell peppers and toss well in the oil.

Add in ginger garlic paste and saute for a min.

Now add in red chilli paste, soy sauce, tomato ketchup, salt, ajinomoto, sugar and mix well.

Cook this for a couple of mins till the water evaporates and sauce thickens.

Now add in the fried chicken and toss well in the sauce. Add in chopped coriander or springonion and mix well.

Serve hot.

Ultimate Chole Bhature (Indian)

Chole bhature is a very famous punjabi dish. I still remember the time when making bhatura (the bread) seemed impossible. My mom used to get bread from the bakery but it never gave that satisfying crispy, oily bhaturas feeling. In Kuwait, we have this restaurant called Amman Bhelpuri that has all kinds of indian chaats and street food. And they make these amazing, round and crispy bhaturas which always made me wonder if we will ever be able to make it like them. With a little inspiration and family craving for chole bhature, I started searching for the recipe. I read too many but finally found this one worth trying as it had ingredients which were easily available at hand. Believe me folks, you are going to love this recipe. It turns out amazing for me every time, hope it does for too. Thanks.

Ingredients:-

Ingredients

For chole:

2 cup chickpeas (channas)

2 tsp oil

1 bay leaf (tej patta)

1 stick cinnamon (dalchini)

3-4 cloves (laung)

1 tsp whole pepper corns (sabut kali mirch)

3 green cardamom (choti elaichi)

2 black cardamom (badi elaichi)

1 tsp turmeric powder (haldi)

1 tsp chili powder (lal mirch powder)

1 tsp coriander powder (dhaniya powder)

1 tsp cumin powder (zeera powder)

1 tsp cumin seeds (zeera)

1/2 tsp asafoetida (heeng)

Salt to taste

1 cup onions (chopped)

1 cup tomatoes (chopped)

1 tsp ginger (chopped)

1 tsp garlic (chopped)

1 tsp ajwain

1 tsp lime juice

1 green chili (chopped)

1 tea bag

1 Tbsp butter

For the bhaturas:

More maida and less wheat flour

2 cups maida (refined flour)

1/2 tsp yeast, dissolved for 10 minutes in luke warm water

1/2 cup whole wheat flour

A pinch of salt

Water to knead

Oil for frying

Directions:-

Method

For chole:

In a pan add oil, bay leaf, cinnamon, cumin seeds, cloves, whole pepper corns, green and black cardamom.

After it gets brown add chopped onions and saute it.

After sauteing add chopped ginger and garlic.

Then add turmeric, chili powder, coriander powder, cumin powder, asafoetida, salt and fry well.

For de glazing the pan add little water.

Before adding the chole, make sure to mash at least 1/4th of the chick peas.

Now add the chole (soaked overnight and pressure cooked) to the masala.

After stirring well add tomatoes, little sugar and salt to the chole (chickpeas)

Now add ajwain, chopped green chilies and water for the base.

To get the color in the chole, add a tea bag to the masala.

Simmer the chole gently for an hour and cover it.

Add lime juice and a dollop of butter to it.

Garnish the chole with coriander and butter.

Serve the chole hot with bhaturas.

For the bhaturas:

Knead the whole wheat flour, maida and salt together with adequate amount of water.

Sprinkle the yeast on top. Leave it for 2-3 hours for the yeast to work.

Divide it into equal portions. Roll out in an oval or round shape.

Deep fry till golden brown, like a puri.

Serve.