Showing posts with label chinese dishes. Show all posts
Showing posts with label chinese dishes. Show all posts

Wednesday, March 11, 2015

Soya Nuggets Manchurian...

With zero cholesterol and high protein content, soya bean is every vegan's delight. Today i am here with  a delightful recipe "Soya chunks Manchurian". It is a viable replacement for non-veg, because it replicates the taste and appearance of meat.
Soy Manchurian is a light version of the Manchurian chicken hails from almost every part of India, which is served in almost all the Chinese restaurants  as part of Hakka style.


  1. 200 gms Soy nuggets/chunks
  2. 1inch piece Ginger,peeled and minced
  3. 9 cloves of Garlic, peeled and finely minced
  4. 1 medium Onion, finely chopped
  5. 1 spring onion stem ,chopped
  6. 4-5 Green chillies, finely minced
  7. 2tsp chilly powder
  8. 3tbsp Soy sauce
  9. 1tbsp Tomato ketchup 
  10. 3tbsp cornstarch
  11. 1/2 cup Maida
  12. 1cup water
  13. 1 cup oil
  14. Salt and pepper to taste.

  • Boil 1000 ml water in a sauce pan with little salt.Add soy nuggets and soak for about 15 minutes.
  • Drain the water from the nuggets.Squeeze it well to remove the excess water if any.
  • Marinate the soy nuggets with salt, pepper,1tsp chilly powder and half of garlic and ginger. Mix well to combine and let sit in the refrigerator for at least 30-40 minutes.
  • In a large skillet, add the oil and heat on medium. 
  • Combine the cornstarch,maida and the water. Mix thoroughly to create a smooth batter. Pour the mixture over the marinated soy nuggets and coat well.
  •  Fry the pieces until golden brown and crispy on all sides. This can be done in batches so as not to overcrowd the pan. Drain well and set aside until needed.
  • Remove excess oil from pan. Add the chilies, onion and the remaining garlic and ginger. Stir fry this for 4-5 minutes until the onions start to brown. 
  • Add the chilly powder, soy sauce and tomato ketchup. Reduce the heat to low and check the seasoning.
  • Add the crispy chicken pieces; they will soften slightly as they absorb the sauce.
  •  If your sauce is too thick, add water if needed. Garnish with chopped spring onion and serve hot.

Tuesday, December 23, 2014

Fiery Hot Egg Drop Soup

Hot and sour Egg drop soup

When the cold winter wind blows through the trees and the ground freezes hard as a rock, nothing warms a body faster than hearty comfort food. Soups and stews are My family favorites during the snowy time of year.I just love the clean flavors of this fiery hot soup, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgence .The real secret to its great flavor is the tamarind paste. Don't worry if you don't like tamarind paste,vinegar is an easy substitute

resh mushrooms, tofu, herbs and tomatoes make up the bulk of it - but the secret to its great flavor is the tamarind paste. Don't worry if you don't stock tamarind paste, lime juice is an easy substitute. - See more at:
Load it up with lots of chives/spring onions and fresh coriander and as many chilly paste as you handle. If you are a seafood person,substitute with prawns or shrimp.The nice thing about this recipe, besides being healthy and good for you - is that is quite easy and fast to make. And it's a great soup to have if you are feeling under the weather.

Hot and sour egg drop soup

Prep time:  10 minutes

Cook time: 15 minutes

Total time:  25 minutes
I love the clean flavors of this Vietnamese soup called, Canh Chua. Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences - See more at:


  1. ½ onion- diced (1 cup)
  2. 1 tablespoon vegetable or olive oil
  3. 3-4 cloves garlic chopped
  4. 1 cup shredded chicken breasts,cooked of course
  5. 4 well ripened tomatoes- finely chopped
  6. 1 tsp sugar
  7.  salt to taste
  8. ½ tsp fresh cracked pepper
  9. 4 cups vegetable or chicken stock
  10. 1 teaspoon soy sauce  
  11. 1tbsp tamarind paste or 1tsp of vinegar
  12. 2 tbsp chopped coriander
  13. 2tbsp chopped chives/spring onion greens 
  14. 1tsp Chilly paste
  15. 1tsp Chilly sauce

Hot and Sour Vietnamese Soup with Tamarind Ingredients:

  • ½ onion- diced (1 cup)
  • 1 tablespoon vegetable or olive oil
  • 3-4 cloves garlic chopped
  • 2 Cups sliced mushrooms (shiitakes or cremini)
  • 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
  • 1 tsp sugar
  • 1 tsp kosher salt plus more to taste
  • ½ tsp fresh cracked pepper
  • 4 cups vegetable or chicken stock
  • 1 teaspoon soy sauce ( if using veggie stock) 
  • 8 oz firm tofu, cut into ¾ inch cubes
  • 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
  • ¼   Cup chopped cilantro
  • ¼ C chopped chives or scallions
  • Chili flakes or Aleppo pepper to taste
- See more at:
  • In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. 
  • Turn heat to medium, add garlic, and shredded chicken breast. Saute for about 3-4 more minutes. Add chilly paste. tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
  • Add stock, soy sauce and tamarind paste or vinegar. Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
  •  In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture or you can use metal strainer,just strain the egg mixture into the soup,keep stirring the soup. Egg should cook immediately. Once the eggs have been dropped,boil 2 minutes and serve hot.

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at:

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at:
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at:
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at:
Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at:

Saturday, March 15, 2014

Indo-chinese style "Mushroom Soy Fry"..

Mushrooms! I’m doing a little happy dance in my head just thinking about them.I LOVE MUSHROOMS!! when i saw this recipe in one of my favourite  facebook goup  Amgele Randapakuda, posted by my blogger friend  Nandini Kini .This is simple battered deep fried mushrooms in Spicy hot sauce dominated by soy sauce. The battered mushroom almost tastes like squid rings..i hope you enjoy it too :)


For the marination

  1. 20 button mushrooms
  2. 1 tsp green chilli sauce or red chilly sauce
  3.  1 tsp kasuri methi
  4. 1 tsp ginger garlic paste
  5. 2 tsp soya sauce
  6. Salt to taste
For the batter:

  1. 1/2 cup corn flour
  2. 1/2 cup Maida
  3. 1/2tsp Pepper powder
  4. salt to taste
  5. Oil for frying

 For the sauce:

  1. 4 tsp oil
  2. 1 chopped onion
  3. 1 tsp chopped garlic
  4. 1 tsp chilli sauce
  5. 1 tsp pepper powder
  6. 2 tsp soy sauce
  7. 1 tsp tomato sauce
  8. 1/2 tsp vinegar
  9. 1tbsp cornflour
  10. 1 tsp kasuri methi/dry fenugreek leaves 
  11. 1/4 cup chopped spring onion

  • Marinate mushroom pieces with the marination ingredients and leave it for 15 -20 minutes.
  • Now prepare the batter by mixing both the flour with little water.
  • Heat oil in a deep pan and fry 7-8 mushroom at a time till crisp and keep aside.


  • In a pan heat oil  and saute chopped garlic and onion for 3 minutes.
  • Add kasoori methi and pepper powder,saute for a couple of seconds.
  • In abowl mix cornflour with  chilli sauce,soy sauce ,tomato sauce and add 1/4 cup water,salt to taste and give it a nice mix 
  • Add this mixture to the pan and let it boil for a couple of minutes or till the sauce thickens.
  • Put the fried mushrooms and stir well.
  • Garnish with spring onions and serve hot.

Wednesday, February 26, 2014

Meat balls in hot garlic sauce

This hearty dish makes a simple and speedy midweek meal. I made it straight away after seeing it on Television .i think this is one of the best i have ever made!If it was up to me i would like to make this every weekend :)

  1. 300 grams Minced mutton
  2. 2 eggs, lightly beaten
  3. 1/2 cup dry bread crumbs
  4. 2tbsp corn flour/maida
  5. 2 tablespoons minced fresh coriander
  6. 2 garlic cloves, minced
  7. 1 tsp soy sauce
  8. 2 minced green chillies 
  9. 1 teaspoon pepper powder
  10. 2 tablespoons olive oil/ veg oil
  11. Salt to taste
For the Sauce:
  1. 10 garlic cloves, minced
  2. 1 tablespoon olive oil
  3. 2 cups tomato puree
  4. 2 to 3 cups water, divided
  5. 1 tbsp tomato sauce
  6. 1/2 cup minced fresh coriander/cilantro 
  7. 1 tablespoon dried basil (optional)
  8. 2 tsp chilly powder or Kashimiri red chilly paste
  9. 2 teaspoons sugar
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon pepper
for garnishing :
5-6 cloves of garlic fried
Cooking Directions
  1. In a large bowl, combine all the ingredients except mutton.Crumble mince mutton over mixture and mix well. Shape into 25 meatballs. In a large skillet, brown meatballs in oil on all sides and drain on a paper.
For the sauce
  1. In a pan saute garlic in oil for 1 minute. Stir in the tomatoes, and red chilly powder or paste ,stir till sauce turns to red in colour. Now add 2 cups water, tomato sauce , coriander, , basil and sugar; bring to a boil. Reduce heat; carefully ,add meatballs.
  2. Cover and simmer for 30 minutes, adding more water if needed to achieve desired consistency. Season with salt and pepper. 
chefs tip:
  1. For additional flavour Garnish with  grated cheese .
  2. You can add little cornstarch for the sauce if you want smoother consistency .
 Yield: 6 servings.

Saturday, April 27, 2013

Chinese style "Dragon chicken"

Happy weekend!

Why go out for Chinese food when it is this easy? Today i am here with one of my favourite chinese dish called Dragon chicken. I've heard about this recipe for a while but was skeptical. Much to my delight, the recipe was spot-on and the chicken was truly juicy and delicious.
  If you love chinese dishes,then this recipe is perfect for Saturdays and Sundays when you have more hours to devote to prepping and cooking, but you can just easily make them on any day of the week if it so please you. Savor this yummy recipe with your family and friends. Make your weekend table a place for good food and good times. Enjoy!
Prep time: 10 minutes
Cook time: 30 minutes
  • 500 grams Boneless chicken ( about 10 pieces)
  • 1 tbsp Ginger garlic paste
  • 1 tsp Red chilly powder
  • 1 tsp Soy sauce
  • 1/2 tsp Pepper powder
  • 1 tbsp maida/all purpose flour
  • 1 tbsp Corn flour
  • Salt as per taste

For the sauce:

  • 1 tbsp Red chilly paste
  • 2 tbsp tomato sauce
  • 1 tbsp Garlic Cloves ,chopped fine
  • 1 tbsp Ginger,chopped fine
  • 1 Green chilly,chopped fine
  • 1 tsp Soy sauce
  • 1/2 tsp White vinegar
  • 1/2 tsp Pepper powder
  • 2s ticks Spring onions,chopped fine
  • 1 tsp Sugar
  • a pinch of Ajjinomoto/MSG
  • 1 Drop of orange red colour
  • 3tsp of sesame oil or any veg oil
  • Salt to taste
Cooking Directions
To prepare the sauce:
  1. Mix all the ingredients together ,except oil and red colour.
  2. Heat oil in a frying pan,when that oil is very hot,pour in the mixture and add 1tbsp water, stir well .Cook till the sauce blends well and thickens.
  3. Add a drop of red colour and remove from the heat.
  4. Marinate the chicken with ginger garlic paste,red chilly powder,pepper powder and salt.Keep in refrigerator for a minimum of 30 minutes.
  5. Mix flour, cornflour,egg,salt to taste and a dash of orange red colour. Add enough water to mix to a smooth batter.
  6. Dip the chicken pieces in the batter and deep fry until crisp.
  7. Saute them in a prepared sauce..Pour this in a serving bowl and garnish with finely chopped spring onions and finely cut omelette pieces and Serve with rice or
    Asian noodles.

Saturday, March 23, 2013

Spicy Baby corn stir fry

Spice up your spring/ summer with spicy n tangy corn delight.Its simply irresistible ! This is Tarla dalal's recipe with my simple twist. Its easy and quick to make.
For the marinade
  • 15 baby corn,sliced length wise
  • 2 tomatoes chopped
  • 4tbsp Corn flour
  • 1tbsp Ginger-garlic paste
  • 2tsp Red chilly powder
  • 2tbsp Sesame oil/sunflower oil
  • salt to taste
For the main dish:
  • 10 shallots/spring onions (cut into half)
  • 2 Capsicum ( cut into square pieces)
  • 2tbsp Tomato chilly sauce
  • 1tsp Dark soy sauce
  • 1/2tsp MSG/ajjinomotto ( optional)
  • 1tsp Ginger ( chopped)
  • 1tsp garlic cloves , finely chopped
  • 1tsp Pepper powder
  • 2 Green chilly (slit)
  • 1tsp oil
Cooking Directions

  • Mix together the sliced baby corn,chopped tomatoes,cornflour,1tbsp ginger-garlic paste,red chilly powder and salt.
  • Marinate for 15 minutes.
  • Heat 2tbsp oil in a pan and fry marinated baby corn till it cooks or until it changes its colour and well fried.Keep aside.
  • Now heat one more pan,add a tsp of oil add onions,chillies,chopped ginger and garlic and the sliced capsicum.
  • Stir fry over high heat for a few seconds.
  • Add the Tomato chilly sauce,soy sauce,MSG, and salt .
  • Then add the fried corn mixture and stir on high flame for 2-3 minutes or until the sauce coats the baby corn evenly.
  • Remove from the heat,sprinkle some pepper and serve hot with plain rice or Chinese noodles.
Note: You can replace spring onions/shallots with normal onions.Just make chop inot big chunks and use.
Tip:  when you are making stir fries its better to use Non-stick pans for better result as it requires less oil and makes the dish tasty and healthy too.
 If you like this post then please leave your valuable comments.. or if you have any doubt or query then feel free to ask me.Now  I am posting daily easy to do recipes. So please keep visiting the blog regularly....

Thanks Again on visiting the site.

Sunday, March 17, 2013

Chinese style.. American Chop suey

You can make your favourite  chinese dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese chop suey is so good, so authentic, you'll never have to venture out to Chinatown or the local chop suey shop again.
  • 2 packets Egg Hakka noodles (200gms each)
  • 2 cups bell peppers( red,yellow and green)
  • 1cup Cabbage, shreds
  • 1cup Spring onion ,chopped(both green and white part)
  • 1/2 cup Carrots,cut into thin strips
  • 2tbsp Ginger-Garlic paste
  • 3/4 cup Tomato sauce
  • 2 cups Boneless chicken pieces ( cooked)
  • 1tsp Pepper powder
  • 2tsp Soy sauce
  • 1tsp Sugar
  • 2 tablespoons Cornflour/ corn starch
  • 1/2tsp MSG( mono sodium glutamate)
  • 1/2 litre Chicken stock
  • 5 Eggs
  • Salt As per taste
  • 1tsp Vinegar
  • 1tsp Red chilly sauce ( optional)
Cooking Directions
For crispy Noodles:
  1. Boil 2 litres of water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.
  2. Remove, drain and cool. Divide the cooked noodles into five equal portions and deep fry one portions at a time in hot oil till light brown and crisp.
  3. Remove and drain on an absorbent kitchen towel or paper napkin.
For the sweet and tangy sauce:
  1. Blend cornstarch in quarter-cup water or chicken stock and set aside.
  2. Heat two tablespoons of oil in a wok/kadai, add chopped sping onion ( white part only) and ginger- garlic and stir-fry for a minute on high flame.
  3. Add carrot,cabbage, bell peppers and 1/2 of the spring onion green parts chopped and Chicen pieces, stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness.
  4. Add pepper powder, MSG, salt and sugar.
  5. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch.
  6. Simmer until the sauce thickens.
Serving suggestion:
  1. First prepare fried eggs in a non-stick fry pan,one by one.
  2. Then pour a portion of the prepared sauce,sprinkle some chopped spring onion and put the fried noodles on top of the sauce ,finally top it with a fried egg and its ready to serve.
  3. Serve hot immediately.
Note: vegetarians can try this without chicken, and eggs and replace chicken stock with veg stock.

Saturday, January 14, 2012

chicken fried rice

Chinese fried rice
This Chinese dish is easy, tasty and healthy too.Awhole some meal by itself. Whenever i am tired or in a hurry i just prepare this dish.My kids love this dish.YOU can have it without any side dish too.

chicken mince:-1 cup
carrot-1 finely chopped
spring onion-3-4 springs chopped
soya sauce-1tsp
basmathi rice-2 cups(short grain )
Pepper powder-1tsp
ajjinomotto(mono sodium- glutamate)  -a pinch(optional)
salt to taste.
chopped veg for fried rice
  • Boil 2lts of water in a sauce pan to prepare rice.
  • when it come to boil drop rice and salt ,cook till done.Rice should not be over cooked.So keep on checking the rice.
  • Now drain the water and allow the rice to cool.
  • Now keep ready all the  vegetables chopped. 
  • Make  the scrambled eggs ready for the rice.
  • Heat the oil in a wok or take a big sized pan.Now drop white part of the onions chopped and fry for few seconds.
  • Add chicken mince and  salt to taste.stir until its cooked.
  • Now add carrots and capsicum along with ajjinomotto if you are using.Now give it a quick stir.
  • Add soy sauce, and pepper powder.Do not add too much salt as we have already added some salt to the rice and soy sauce too contains just a pinch of salt is more than enough.
  • Now add cooked rice and again give it a quick stir.
  • At last add scrambled eggs and chopped green part of the spring onion.Mix it well and serve hot with soy sauce,chilly vinegar.

chicken fried rice
Note:- The rice grains will not  be sticky if you use little lime juice while cooking the rice.
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