appetizer

Chilli Fish & shrimp

Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of Vegetarian & Non-Vegetarian dishes.Ingredients used to prepare Indo-Chinese cuisines are  Hot chilli, ginger, garlic, sesame seeds, dry red chilis, black peppercorns, soy sauce, red chilli sauce etc.Most dishes are served with gravy, dry, deep Fried & stir fried without gravy.Check my more  Indo-Chinese recipe.

I am sharing my version of  Chilli Fish & Shrimp, In its two-stage preparation, the first stage Boneless Fish & shrimp is marinated & deep fried  & second stage, the deep fried fish & shrimp are sautéed with chopped onion, garlic, bell pepper &sauce.

Ingredients

Boneless Fish & Shrimp(deveined)   500 gm/1 lb

For marination Ginger Garlic Paste 2-3 tsp

Ginger Garlic Paste 2-3 tsp

Vinegar 1 tsp

Egg 1

Soy sauce 2 tsp

Salt to taste(marination & gravy)

Black Pepper to taste

Cornflour 2 tbsp

for gravy Onion small (diced)1

Onion small (diced)1

Green Bell Pepper (diced) 1

Vinegar 1/2 tsp

Red chilli sauce 1 tsp

Garlic chopped 2-3

Soy sauce 1 tsp

Red chilli flakes 1 tsp (optional)

Tomato sauce 1/2 tbsp

Salt to taste

Cornstarch 1tsp (Dissolve with water)

Oil for  Deep frying

Oil 1 tsp for sauteeing

Method

Wash & clean fish & shrimp.Pat dry using paper towel cut fish into the desired shape.Take a big bowl put fish,shrimp& marinated ingredients mentioned above.keep aside for 30 min.Heat a pan adding oil deep fry marinated fish & Shrimp.drain on a paper towel to remove excess oil.Heat oil in another pan add garlic, chilli & saute.add onion & bell peppers saute.now add sauce mixture & corn starch mix gives a boil.add fried fish & shrimp.mix properly so that sauce coat Fish & shrimp properly.turn off heat & sprinkle red chilli flakes.Serve hot !!

My Tip: Adjust spices & sauce as per own tastebuds

Onion & Cabbage Pakora

Pakora  is a fried snack or a fritter.Originally from India & across South Asia especially in India & its Neighbouring country.It is  a mix of finely Sliced  onions & shredded cabbage  green chillies, and Indian spices mixed in gram flour. It is rolled into small balls ,Flatten on fingers and deep-fried in hot oil. These pakoras are very crisp on the outside and medium soft to crisp inside

Pakoras are created by taking one or two ingredients, such as onion, eggplant, potato, spinach, paneer, cauliflower, or chili pepper & Served with Chutney Mint & Coriander Chutney or tomato ketchup.

Ingredients

1 cup besan

Cabbage -1/4 cup

onion -1 big size

Green chilli -1-2 (as per taste)

Salt to taste

Chilli powder-1/4 tsp

Turmeric powder-1/2 tsp

Coriander powder-1/2 tbsp

Cumin powder 1 tsp

Black pepper powder to taste

Oil for frying

Water if required

Method

Wash & cut cabbage & onion.finely chopped green chillies.In a big bowl add all ingredients mix properly using hand& check seasoning .Heat oil in a Kadai drop pakoda batter and deep fry them.Put on paper towel to remove excessive oil.Serve with Chutney .

Tips:- if needed then only add water,as onion & cabbage leaves water when we add salt.Pakora batter will become runny .

 

 

Instant Dhokla

A dhokla is a spongy savory cake made of gram flour, suji (semolina) or rice powder. Dhokla recipe is a very popular Gujarati dish prepared in almost every household in India. Many variations of dhoklas such as Besan Dhokla, Suji Dhokla, Chawal Dhokla or Khaman Dhokla. it is prepared by steaming .Dhokla can be served as breakfast, evening snack or even as an appetizer. Garnished with split green chilies, mustard seeds, grated coconut and coriander leaves, this dish can be served with accompanied with green chutney.

Ingredients

Gram Flour /Besan 1 cup
Suji 1 tbsp
Curd 1/4 cup
Ginger Chilli paste1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil 1 tsp
Fruit salt 1 tsp
Lemon juice few drops
Water for making batter
for Tempering
Ingredients
Mustardseeds( black ) 1 tsp
Oil 1/2 tsp
Green chillies 1-2
Asafoetida (Hing )1/4 tsp (optional)
Water 1cup
Salt to taste
Sugar to taste
Fresh grated Coconut (garnishing)

Method
Take a large pan or pot add water for steaming dhokla.Grease a plate or any utensils using for dhokla.i have used loaf panMeanwhile take a bowl add besan,sooji,curd ginger & green chilli paste .adding little water to make a smooth paste.Now add fruit salt & lime juice mix properly.Pour batter in grease utensil.Steam for 10-12 or till it cooked.Put a knife as we do for a cake ..to check.If it comes clean.dhokla is steamed properly.
For tempering
Method
Take a deep pan heat & add oil then mustard seeds,hing green chilli,water,salt &sugar.give a boil.Let it cool down & bit .pour on steamed dhokla.Cut in a desire shape.garnish with fresh grated coconut.Serve with green Chutney.

Tips:- Dhokla mixture neither should be too thin or too thick. A consistency of a  batter is most important for fluffy & light dhokla.add fruit salt into the mixture and stir it with a spoon. As soon as the bubbles appear immediately put the dhokla in the greased plate or dish to steam. Do not whisk the mixture for long. delaying a time to steam dhokla after adding fruit salt to it, then the dhokla will not rise well.

 

Quinoa Vegetables Cutlet

Quinoa  is a source of complete protein ,a good source of dietary fiber and phosphorus and is high in magnesium and calcium.It is a healthy combination of quinoa and wholesome veggies with a tweak of Indian flavor.

 

ingredients

Pre-washed Quinoa 1 /2 cup

Water 1 cup for cooking quinoa

Boiled potato 1 med size

Salt to taste

Carrot 1/4 cup

Corn 1/4 cup

Green coriander leaves chopped 1tbsp

Spring onion chopped 1 tbsp

Green chilli 1 finely chopped

Ginger 1/2″ finely chopped

Garam masala 1/2 tsp

Chaat masala 1/2 tsp

White pepper powder 1/4 tsp

Lime juice 1 tsp

Cornflour 1 tbsp(to coat)

oil for shallow fry

method

In a pot add quinoa & water once it started boiling then adding a salt little bit ,Carrot & corn cover it & cook on low flame till quinoa cooked properly .it takes 10-12 min or till it cooked .remove from heat & leave for 5 min more.After 5 min uncovered take out a mixture in a bowl to cool down & add all ingredients & mix properly Check seasoning ,give a cutlet shape.heat oil in a pan for shallow fry .roll cutlet in a cornflour it will give a nice & crispy crust.cook from both sides till it became Nice golden Color.Serve Hot with sauce & salad.

 

q1

pan seared

 

 

q2

inside view 

 

 

Grilled Chicken

Marinated Chicken with Indian Spices Grilled on Pan

Ingredients
10 nos. Chicken(skinless drumsticks)/150 gm chicken breast ( cut in cubes )
8 cloves Garlic
2 tbsps. Lime juice
3 tsp. Red Chili Powder
2 tsp. Coriander powder
4 tsp. Spice mix for Tandoori
2 tbsps. Butter
Salt to taste
Method
Wash chicken and trim all fat. Make small incisions in the chicken pieces.Now take all the spices (except butter )and mix them with chicken. Keep it aside for 6 to8 hours for marination.Heat some butter in a nonstick pan and fry 2 to 3 chicken pieces at a time. Keep stirring occasionally till the chicken is tender.After all the chicken is done, fry them lightly in very little butter.
using same process for chicken breast.a bamboo stick ,deep it in water before use.it will prevent from burning.few cubes of onion,tomato & capsicum.arrange chicken breast on a bamboo stick adding veg ,roast evenly on pan adding a little bit oil.sprinkle chat masala(optional) before serving

Semolina Cutlet

Cutlets made by using Semolina ,Paneer & Nuts.

Ingredients
1 cup Semolina(suji)
1 cup Milk
1 cup Water
Salt to taste
1 tsp ghee/oil
fillings
100 g paneer
12-15 raisins(optional)
3-4 cashew nuts, finely chopped(optional)
3-4 almonds, finely chopped(optional)
1/2 tsp green chillies, finely chopped
1/2 tsp ginger, grated/finely chopped (optional)
freshly chopped coriander
black pepper to taste
salt to taste
oil for frying
Method
Add ghee/oil in a pan.when warm, add the suji and fry for 2-3 mins on low heat. Suji should not change colour. Add salt, lesser than what should make ideal taste.mix the water and milk together and add to the suji mixture and keep on stirring.within minutes it will be like a dough.once it is like the Chapati dough switch off the gas and cover the mixture. Set aside for a few minutes until cooled to room temperature.Once cooled mix it with hands to make the mixture smooth.Crush paneer and add all the ingredients. Mix well.take a small portion of dough, make a ball of it and press it.fill up a spoon of filling mixture in it and close the ends to form a ball.give the desired shape. You can shape of u r choice. make all cutlets in a same way .warm the refined oil in a kadahi .put 2-3 spoons of suji on a plate and roll the cutlet on it and then deep fry it in warm oil on medium heat till golden brown.Serve with tomato ketchup/ coriander or mint chutney.

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Grilled Paneer

Paneer Pieces Grilled & serve on a bed of crunchy Veggies.

ingredients

Paneer pieces 8-10
Curry powder 1 tsp
Garlic powder 1/2 tsp
Olive oil 1 tsp
Kasoori methi(Dry roasted) 1 tsp
Salt to taste
Black Pepper to taste
Red Chilli powder 1/2 tsp
Lemon juice few drops
Cumin seeds 1 tsp
Oil for grilling & sauteing
Assorted veggies
(any veg of ur choice)
Onion diced 1 small
Tomato 1 deseeded
Corn (Boiled) 1/2cup
Bell Pepper diced 1
Mint leaves for garnish
Chaat masala (optional)
Method
In a bowl add oil ,curry powder,garlic powder,crushed kasoori methi,red chilli powder,salt & Pepper.mix properly make a paste.add paneer coat with mixture leave it for 1 hr.
Grill ur paneer .
Heat oil in a pan then cumin seeds.Once it crackled add veggies saute till it cooked.Add very little salt as we added during marinating paneer.Add leftover marination & mix properly now take out cooked veggies on a plate.Arrange Grilled paneer.Sprinkle chaat Masala.very little lime juice.Garnish with mint leaves.
Enjoy !!

Chicken Bezule

Deep fried Mangalorean chicken.

ingredients
1/2 kg Chicken, cut into small bite/ur choice size pieces
To grind:
{ Coriander leaves- a handful
15 -curry leaves
3 green chillies
1″ piece ginger
4 cloves garlic }

1 1/2- 2 tsp Chilly powder
1/2 tsp garam masala powder
Few drops of red food color(optional)
1 tbsp rice flour
1 tbsp all purpose flour
1 tbsp lemon juice
1 tbsp Curd
Oil to deep fry
Salt to taste
Method
Grind the ingredients listed under to grind into a coarse paste.
To the ground paste add all the ingredients. Marinate for a minimum of four hours or better overnight.Fry in hot oil.Serve hot.
Tips
Adjust chilli powder or green chillies as per taste,originally its Spicy one

Chicken65

Chicken marinated with spices & deep fry .

ingredients

Ingredients
Boneless chicken 1 lb
Marination
Salt to taste
Cumin powder 1tsp
Coriander powder 1tsp
Garam masala 1/2 tsp
Chilli powder /paste to taste
Egg 1
Cornflour 1-2 tbsp
Oil to fry
Method
Clean & cut chicken ..marinate using
above ingredients. .for. 1 hr.now take a wok a fry chicken..keep aside on paper towel.
Ingredients (for coating)
Cumin seeds- 1 tsp
Ginger (chopped)- 1/2 tsp
Garlic (chopped)-1 tsp
Ginger garlic paste 1 tsp (optional)
Red food color (optional)
Curry leaves 8-10
Red chillies 2-3 dry (to taste)
Coriander powder -1 tsp
Cumin powder 1/2 tsp
Salt to taste
Water
Method
Take a wok add oil now add cumin seeds let it crackle.now add red chillies..once it smoke add chopped ginger garlic let it cooked now add paste..of ginger garlic ..curry leaves ..rest of spices..salt water & at last add fried chicken..let it coated wid masala.serve .& .enjoy