Egg Manchurian

Egg Manchurian

Egg Manchurian is a quick egg recipe with the traditional Chinese flavours. The boiled eggs are dropped in a Chinese sauce laden hot and sour gravy. Enjoy with noodles or rice.

Ingredients:::

Ingredients

• Eggs hard boiled - 6pc
• Onions, thickly sliced - 3pc Large sized
• Green chillies, slit lengthwise - 5 to 6
• Cornflour - 1 tbsp
• Soya sauce - 2 tbsp
• Garlic - 6 cloves chopped
• Shallots - 1 finely chopped 
• Green Onion - 1 bunch chopped
• Vinegar - 1 tbsp
• Sugar - 1/4 tbsp
• Salt to taste
• Oil - to cook
• Coriander leaves - chopped

Method:::

1. Heat oil in a heavy bottomed pan.
2. Add onions and cook over low heat till the onions are tender. 
3. Add garlic, green onion, shallots And cook, keep stirring occasionally.
4. Mix the cornflour in a little water till smooth.
5. Add cornflour, soya sauce, vinegar, sugar and salt to the onions.
6. Stir well.
7. Add eggs and green chillies. bring it to a boil and remove from heat.
8. Garnish with coriander leaves.
9. Enjoy with fried rice or noodles:)

Schezwan Mushroom Dry

Schezwan Mushroom Dry

Schezwan Mushroom Dry Recipe is one of the most famous Indo-Chinese Recipe. It’s tangy twisty flavors are just too good to forget. Schezwan / Szechuan Mushroom Dry Recipe is served in all Indo-Chinese restaurants and street side Chinese outlets in India.

Mushrooms are also light weight and low in calories hence this may be the best substitute for Paneer or Chicken.

Ingredients:::

Ingredients

Mushrooms (khumbh) - 2 cups

Onion, sliced - 1 medium

Capsicum (Green Bell Pepper),sliced - 1 medium

Carrot (cut into thin slices) - 1/4 cup

Cabbage, shredded - 1/2 cup

Green chillies, slit - 2

Ginger and Garlic, finely chopped - 2 tablespoon

Cornflour dissolved in 1/4 cup water - 1 teaspoon

Sugar - 1/4 teaspoon

Tomato ketchup - 2 teaspoon

Schezwan Sauce /Schezuan Sauce - 2 tablespoon

Vinegar - 1/2 teaspoon

Dark Soya Sauce - 1/4 teaspoon

Oil - 2 teaspoon

Salt - To taste

Method:::

1. Heat oil in a wok and stir fry the sliced onions. Quickly throw in chopped ginger and garlic.
2. Stir fry for 2 minutes on high flame and then add mushrooms, cabbage, green chillies, carrot and capsicum.
3. Mix in salt to taste and stir fry continue. 
4. You need to toss the vegetables quickly with tomato ketchup, cornflour mixture and sugar.
5. When the mushrooms are almost done, mix in vinegar, schezwan sauce and soy sauce.
6. Cook for 2 more minutes and serve immediately.
7. Garnish the dish with finely chopped green part of spring onions, it brings a nice aroma into dish.

Dry Chicken Fry

Dry Chicken Fry

Ingredients:::

• Onion - 1 (cut into rings)
• Capsicum (single color or different colors - cut into rings) - 13 rings
• Oil for deep frying
• Pepper to taste
• Salt to taste 

To Marinate::: 

• Chicken (boneless) - 3/4 kg chicken ( cut into bitable pieces)
• Ginger garlic paste - 2 tbsp
• Vinegar or lemon juice - 2 tbsp
• Chilly powder - 1 tsp or to taste
• Pepper - 1/4 tsp
• Egg white - 2 egg
• Corn flour - 2 tbsp
• All purpose flour or maida - 3 tbsp
• Salt to taste

 Method:::

1. Wash & clean the chicken.
2. Drain the water completely.
3. Mix all other marination ingredients together to the chicken.
4. Let it sit in the refrigerator for at least 2 hrs.
5. Then deep fry the chicken pieces on medium high flame.
6. Remove the chicken from the oil when it is done & keep aside.
7. Heat 1 - 2 tsp of oil in the pan & add the onions with little salt.
8. Fry for 1 or 2 minutes & remove from the pan. Keep it aside.
9. Then add the capsicum with little salt & fry for 2 - 3 minutes.
10. Onions & capsicum should be little crunchy & not very soft.
11. Now add the chicken pieces & the sauted onions. Mix well.
12. Sprinkle some pepper & serve hot.

  

Tips::

• If you have time, you can marinate the chicken overnight & mix the egg 2 hours before deep frying. 
• Do not over cook the capsicum & the onions for good taste.

Chicken 65

Chicken 65

Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, Kerala India, as a snack, entree, or quick snack. The flavor of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary. It can be prepared using chicken on or off the bone. It is one of the best entrees that people choose before main course. Here is the recipe with which you can make Chicken 65 at home, Restaurant style

Ingredients:::

Ingredients

 For the marinade:

• Boneless Chicken     - 1/2 kg (15-20 small bite size pieces)
• Ginger Garlic Paste  -     1 tsp
• Coriander Powder  - 2 tsp
• Red Chili Powder  -   3 tsp
• Pepper Powder (optional) - 1/4 tsp
• Cumin Powder     -    1/4 tsp
• Turmeric powder -   1 pinch
• Corn Flour -   2 tsp
• Rice Flour   -  3/4 tsp
• Red Food Color    -    1/4 tsp
• Lemon Juice   -    1 tbsp
• Egg    -  1
• Salt  -   As needed 

Other ingredients:

• Oil -  2-3 tblsp
• Curry Leaves -    1/4 cup
• Green Chilies   -     2
• Raw onion slices, to season  -   1-2
• Lemon, just to season   -     1/2 wedge

 Method:::

1. Wash the chicken pieces and dry them.
2. Mix all the ingredients listed under 'For the marinade' and mix well.
3. Allow it to rest for 2 hours at least - the more resting time the softer the chicken 65 will be.
4. Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.
5. Deep fry them until crispy and till it turns golden brown.
6. Garnish with fried curry leaves and green chillies.
7. Serve with raw onion slices and lemon wedges as a starter. 

Tips:::

• The time for marinade is very important to get juicy soft chicken 65 else it would turn hard and rubbery. So make sure to marinade at least for 2 hours at least.
• Choose tender chicken thigh part and cut them into small bite sized pieces.