Bringing Imagination to your Cooking…!!!

Oriental

Soy-Chilli dip… A perfect dip for Momo’s/Dimsums/Dumplings or most Chinese starters….


People loved the Momo’s post so much that they also wanted me to post the dip to go with it. I do relish the tomato dip that the dimsums or the momo’s are usually served wit but like I said in my previous post, a friend introduced me to eating them with some soy sauce & it just took these momo’s to a completely new level altogether..  The saltiness  from the soy sauce perfectly balanced the kinda bland momo to result in a perfect wedding of the two. But then again I had to innovate, why use a just some plain boring soy sauce out of a bottle.. ???? Why not make it a wee bit more flavourful & interesting…. 

If you missed the momo’s post, scroll down to the recipe right after this post on my homepage, else here is the link – Momo’s recipe.

This dip is very aromatic, once you mix it up & keep aside for the flavours to blend, your nose won’t let you concentrate on anything else. It is so magnetic that it draws you towards it.  Don’t blame me if you get addicted to this dip.. !!!!

So here you go.. my soy-chilli dip… Pictures will be uploaded when I get down to preparing the dip & the momo’s to go with them.. that should be really soon.. :D.

Ingredients: (Serves 2-3) Preparation Time: 5 mins
Dark Soy sauce – 2 tbsp
White Vinegar – 1 tsp
Green Chilli – 1 small, finely chopped
Ginger – 1/4 inch piece, finely minced
Garlic – 1 small clove, finely minced
Sugar – 1/8 tsp
Red chilli powder – 1/8-1/4 tsp, as you please
Honey – 1/4 tsp, 
Coriander leaves – 1 sprig, finely chopped

Tip: Add more honey or sugar if your dip is too hot for your taste

Method:
Take a small mixing bowl & add all the ingredients together & mix well. Cover & set aside for 15 minutes, so that the flavours blend in well.

Note: Taste & check seasoning. I did not need to add any salt. Depends on the brand of soy sauce you use, most soy sauces are salty. If it is too hot for you, add some more honey or sugar. If you want it hot then add some more red chilli powder or more chopped green chilli’s.

Garnishing: (Optional)
You can garnish with  1/2 tsp sesame oil if you have some.

Serving Suggestions:
Serve with your favourite Chinese starters like – spring rolls, wanton’s, steamed or deep-fried dumplings etc.


Veg fried rice with Sriracha sauce….

Veg fried rice with Sriracha sauce...

Guys KPCC-5 is on..! A fellow blogger friend Sonal won KPCC-4. Check out KPCC Journal for the details on how to sign up for the Keli Paan challenge.. 🙂 It sure is a fun way to learn a new recipe & show off your food photography & creative skills….!!

Those who have been following my blog, know by now my love for Oriental, Mushrooms & Rice dishes..!! Also my blog is so much about K (my husband) & his lunch-box. Those who are new, don’t be alarmed, most of the dishes are super-quick & easy..! Been a bit busy with all the packing. No, I’m not moving houses this time… this time around I’m moving back to India.. 🙂 There are mixed feelings.. I’m sure most of you have gone through this..! I do want to go back.. but at times I think here was fun too..! Now my adventures will be in & around Bangalore.. 🙂 I may not be able to post as many recipes as I would like to in the month of November… There is so much to do once I’m back… Catching up with Family, friends relatives… 🙂 all the food I missed… !! I have already passed on a big list of dishes I want to dig into, to my mum.. !!! 🙂

Mushroom fried rice with Sriracha sauce...

Moving on to this recipe.. Fried rice is my favourite thing to do when I have some leftover rice. I have posted loads of fried rice recipes. Here is another one with some different flavours. Another quick meal option when you’re bored to eat plain rice or rather when you run out of curry to finish a bowl of leftover rice. I never run out of different fried rice recipe’s.

Veg fried rice with Sriracha sauce...

K being a roti/Indian bread lover, likes a few flavoured rice dishes & I really thank God for that. 🙂 Because an Indian house always has a bowl of rice left over & its quick to fix a bowl of fried rice. So here is a perfectly spiced fried rice for you. And as I had mentioned a few posts back, there would be some recipe’s with Sriracha sauce.. 😉

Note: Use vegetables of you choice if you don’t like the one’s I have used..

Tip: If you like it hot..!! Go overboard if you wish to by adding another teaspoon or more of the Sriracha sauce.. 🙂

Ingredients: (Serves 1)         Preparation Time: 10 mins
Cooked rice – 1.5 cups or a bowl. Tip: Leftover rice is the best
Closed cup Mushrooms – 3-4, medium-sized, chopped
French Beans – 7-8, tender beans, chopped
Garlic – 2 medium-sized cloves, finely chopped
Ginger – 1/2 an inch piece, finely chopped
Thai Basil – 1/4 tsp, dried
Vinegar – 1 tsp,
Light Soy sauce – 1 tsp
Sriracha sauce – 2 tsp
Spring onions (Garnishing) – 1 sprig, chopped
Cooking oil – 1 tbsp
Salt to taste
Method:
If the leftover rice is sticking up together, gently separate it using a wooden/silicone spatula. Keep the loosened up rice at the side.

Note: If you plan to use freshly cooked rice, then lay the rice to dry out in a tray or a large plate. Fresh rice tends to get smashed up in fried rice & then they form lumps.

Heat oil in a wok/ deep bottom fry pan. Once the oil heats up, reduce heat to medium-high. Add the chopped ginger, garlic & Thai Basil & sauté. Do not let the garlic change colour. Next add the vinegar, soy sauce & the sriracha sauce. Mix well. Throw in, a pinch of salt. Now add beans & stir fry it for a minute or two. Now add the chopped mushrooms & mix. Once the mushrooms start to soften up add the cooked rice & stir fry it till the rice heats up & a lovely brown colour appears on the rice.

Note: Here the mushrooms & the soy sauce are responsible for the colour. Don’t be worried of your rice does not have the same colour as the pictures..

Check & adjust the seasoning. Turn off the heat once done.

Garnishing:
Garnish with the chopped spring onions.

Veg fried rice with Sriracha sauce...

What do you love in your fried rice?? What are your favourite veggies?? I had prepared some Egg fried rice with Sweetcorn.. wow.. that was history before I could click..!  But I promise to post that recipe when I get down to preparing that again.. 🙂

Serving Suggestions:
Serve as is or with your favourite Thai/Oriental curry/side-dish like – Sweet & Sour Pork….Chicken & mushroom in Hoisen sauce…Sweet n Spicy Spinach Chicken – Chinese styleMango Tango Capsicum Noodles etc.

Veg fried rice with Sriracha sauce...

Note: For a twist, add a spoon of freshly squeezed lemon juice & mix before you serve.

If you like this recipe, then you may also like – Lemon thyme flavoured Chilli fried rice….Red Pepper & Celery Fried rice….Burnt Garlic Chilli Fried Rice with Chicken etc.

 For those celebrating Dilwai.. how are the preparations coming along? What are the special treats cooking in your kitchen?? I know the festival season always adds so many calories..! I promise to post some healthy recipe’s.. to help you cut down calories on your main meals, so that you can afford to indulge on the sweets 🙂 .


Lemon thyme flavoured Chilli fried rice….

Lemon thyme flavoured Chilli fried rice...

K’s lunchbox is always a challenge for me.. ! He is such a workaholic, he hardly eats when he is working & I always have to make sure that I make him something that will draw him to his lunchbox & not skip it.Even though K prefers anything but rice in his lunchbox, Biryani & fried rice is something he always says yes to. Leftover rice always involuntarily makes me want to cook fried rice. A good warm bowl of fried rice always with or without a curry is always comforting to both K & me..

K got excited when I told him I was packing him some fried rice for lunch. Its been a while since he carried fried rice in his lunch-box. We always love a bowl of hot & spicy fried rice. I was looking around my kitchen shelf for ingredients to throw into the fried rice when my eyes fell on the bottle of dried Lemon Thyme.. & the rest is history..

Lemon thyme flavoured Chilli fried rice….

You vegetarians may get disappointed as this is a non-veg fried rice as it contains fish sauce.. Chicken stock can be substituted for vegetable stock. So you vegetarians would need to skip the fish sauce if you plan to try this out. You eggitarians if you wish to add some scrambled eggs into this.. go ahead & indulge.. 🙂

Also, I have noticed that left over rice always gives a wonderful texture to fried rice as the excess water tends to have dried up & each grain of rice is nice, firm & its perfect for such dishes. If you plan to use freshly cooked rice then cook it well in advance & let it stand for a while, that ways you can avoid mashed up fried rice.

This was an experiment & it turned out to be a fried rice with loads of yummy flavours. The lemon thyme gave an amazing aroma to this. Before I go on & on.. let me just stop & let you enjoy your weekend…

Lemon thyme flavoured Chilli fried rice...

Ingredients: (Serves 2 )       Preparation Time:  10 mins (if you have the rice ready)
Cooked rice – 2 cups, preferably leftover
Carrot – 1 medium-sized, finely chopped
Dried lemon thyme – 1/8 tsp
Ginger – 1/2 inch piece, finely chopped/minced using a mortar & pestle
Garlic – 3, medium-sized cloves, finely chopped/minced using a mortar & pestle
Dried red chilli’s – 3-4, spicy variety, finely chopped or use 1/2 tsp of chilli flakes
Rice vinegar – 1 tsp
Light soy sauce – 1 tsp
Fish sauce – 1 tsp
Chicken stock cube – 1
Spring onions – 2, finely chopped, Note: You don’t see a lot of spring onions in my dish because I was left with just one to use.
Cooking oil – 1.5 tbsp

Some of the core ingredients..!

Method:
Use your hand to separate the grains of the leftover rice, often they tend to form small lumps. Keep this aside.

Heat the oil in a wok/deep bottom fry pan. Add the minced/chopped ginger & garlic & sauté them for just about a minute. Make sure the heat is set to medium. Throw in the red chilli’s along with any seeds & fry them till you start coughing.. I’m kidding of course, fry them for a bit till they infuse their flavours into the oil. You don’t need to let them change their colours.

Add the stock cube, you may powder it in advance if you wish to. Toss the contents around till the stock cube softens & dissolves. Add the rice vinegar, soy sauce & fish sauce. Let these sizzle for just about a minute. Now, go ahead & add the chopped carrot pieces, toss them around. Next throw in the cooked rice. Mix well. Be gentle on the rice, you don’t want to break them into bits while you are tossing them around. Add the spring onions.

Note: You don’t need to additional salt, but do taste & add if required. Keep a glass of water around, your mouth may be on fire.. Kidding! I seem to be in a mood for silly jokes today..!

Mix well. Turn off heat.
Serving Suggestions:
Serve hot as is or with a Chinese curry as an accompaniment.

Lemon thyme flavoured Chilli fried rice...

I thought I would post a sweet dish today.. damn me.. I never have enough inspiration to get that done..! I hope I end up cooking a sweet dish soon.. been ages since I posted something sweet..  hot & spicy food & me are like Siamese twins.. 

Have a fu, crazy weekend guys..!

If you like this recipe, then you may also like – Burnt Garlic Chilli Fried Rice with ChickenSweet n Spicy Spinach Chicken – Chinese styleSweet & Sour Pork….Chicken & mushroom in Hoisen sauce… etc.


Red Pepper & Celery Fried rice….


There was some rice leftover from last night.. & the chole that I made for dinner was wiped clean for dinner.. What do I cook for lunch & how do I use up the leftover rice was a huge Question…!! I was in no mood to make Dal or sambar to finish the rice.. I felt like eating something exotic & oriental. Had a look in my pantry & found some red peppers & a bunch of celery… the idea of some fried rice struck me at lightening speed.. 😀 & there this recipe came into existence..

A few weeks back when I had visited the grocery store I had picked up some dried Thai Basil, so been thinking of ways to use it… & this was the perfect way to use some of it.

Red Pepper & Celery Fried rice..
The celery adds a lovely flavour & fragrance to the fried rice… & some finely chopped coriander adds some lovely green colour to the already colourful rice.

Red Pepper & Celery Fried rice..

The best bit to this is that it you can use leftover rice & a very tasty way of using some leftover rice…

Ingredients: (Serves 2)                 Preparation Time: 10 mins
Celery – 1 long stick, finely chopped
Onion – 1 medium-sized, finely chopped
Red bell pepper – 1, medium-sized, chopped into small cubes
Green Chilli – 2, finely chopped
Dark Soy Sauce – 1 tbsp
Ginger – 1/2 inch piece, finely chopped
Garlic – 2 cloves, finely chopped
Cooked rice/Leftover rice – 3 cups
Thai Basil – 1 tsp, I used the dried version, use fresh if you can find some…
Fresh coriander – 2-3 sprigs, finely chopped
Olive oil – 1 tbsp, use toasted sesame oil if you wish to
Salt to taste

Method:
Heat oil in a deep bottom fried pan, set heat to medium. Add green chilli’s once the oil is hot. Once the green chilli’s begin to change colour, then add the chopped garlic & ginger. Sauté them for a couple of minutes. Next add the chopped celery & fry till it changes colour. Now add the Soy sauce, mix. Next add the chopped red bell pepper. Add the Thai Basil & some salt to taste.

Sauté the peppers for a minute (I like the peppers crispy, so I don’t cook them much. Go ahead & cook the peppers more if you wish to.) Add the cooked/leftover rice, lower heat & mix well till every grain of rice gets coated with the sauce prepared.. Increase the heat to medium & then fry the rice till the rice gets heated up.. Turn off the heat.

Garnishing:
Garnish with some finely chopped coriander leaves.

Serving Suggestions:
Serve hot.

Red Pepper & Celery Fried rice..

It tastes good as is, you can make some oriental curry as an accompaniment.

If you like this recipe, then you may also like – Burnt Garlic Chilli Fried Rice with ChickenCreamy Mushroom RiceMix Veg Couscous Biryani… Episode where the love for Biryani took over the love for Couscous…My kind of Mix-Veg Thai Yellow Curry with Prawns etc.


Peppered Broccoli omelette with Oriental flavours…..

Peppered Broccoli omelette with Oriental flavours.....

I’m so sorry for not being able  to post anything since the past week… Been caught up with moving… packing & unpacking… I’m sure you know how hectic & tiring the whole process is..

To make my blog more interactive & fun I decided to have small contests on my Facebook page for the fans every month..  I have named it KPCC (Keli Paan Cooking Challenge,.. I should come up with a better name :)… I know it sounds so clichéd like those reality shows running on TV). For the details of this contest, check out the page – KPCC. This recipe was the first contest recipe I posted..  Since it was the first challenge, I gave all a weeks time to try out the recipe & post pictures.. The best picture was selected by me.. The winner decides the next recipe & selects the winner….

Peppered Broccoli omelette with Oriental flavours.....

Check out the Journal for the pictures sent in by people who participated in the first challenge.. For the current challenge check out the page – KPC Journal, you can go ahead & leave a note/comment on Facebook or this page if you want to take part in this challenge.. 🙂 the more, the merrier.. !!!

Peppered Broccoli omelette with Oriental flavours.....

Like I have mentioned earlier.. I love trying out different omelette’s.. while I was experimenting.. I ended up burning this omelette a little as I was multitasking & the omelette cooking on the stove just slipped out of my mind.. & I did not want to post this recipe with the pictures that I had clicked with that omelette. That’s when I thought why not start a challenge to engage fans of Keli Paan by reversing the process.. I always post the recipe & the pics.. & tempt people with the pictures to try out the recipe.. So this time why not ask people to post pictures by giving them just the recipe.. Let their creative juices flow out.. Make it interesting.. 🙂 Teach & learn new recipe’s is the motive..  everybody wins in one way or the other..  !

Ingredients: (Serves 1)             Preparation Time: 10 mins
Eggs – 3
Red/yellow/green Pepper – 1/4 of a small-sized one, finely chopped
Broccoli – one cluster from it, finely chopped
Garlic – 2 medium-sized cloves, finely chopped
Spring onions – 2 whole, finely chopped
Chilli flakes – as per taste
Ground black pepper – as per taste
Light Soy sauce – 1 tsp
Hoisen Sauce (optional) – 1 tsp
Toasted Sesame oil/ any cooking oil of your choice – half a tsp
Salt to taste

Method:
Into a mixing bowl, break the eggs & beat them well. Next mix salt, chilli flakes with the chopped veggies & garlic, transfer them to the bowl with eggs, mix well.

Heat oil in a frying pan set to medium heat. Meanwhile when the pan is getting heated up add the hoisen sauce & soy sauce to the egg & veggie mixture. Mix well.

Pour the mixture into the frying pan & evenly spread the veggies around if they are concentrated in one region. Reduce heat to low. Cover & cook for 2 minutes. Remove the lid & add some crushed black pepper around the omelette. Cover & cook till the top is cooked as well. I don’t flip the omelette, you can if you wish to.

That’s it.. & its ready.. 🙂

The peppers add a nice crunchy sweet flavour.. & the soy sauce, the hoisen sauce add the oriental touch to this omelette.. & the broccoli blends in so well.. It is such an incredible way to make your family eat broccoli.. they would never know it exists in this omelette, since it is finely chopped.. 🙂

Peppered Broccoli omelette with Oriental flavours.....

If you liked this recipe, you may also like – Herbed Mushroom Omelette..Indian Masala Omelette with Bread/ a.k.a Bread OmeletteEgg Stumbler/ Spicy scrambled eggs tossed with bite size bread piecesBlanketed Frankfurters… etc.

Also don’t forget to check out the Keli Paan Cooking Challenge page – KPCC.


Sweet & Sour Pork….

Sweet & Sour Pork...

Been quite some time since I posted a recipe with pork. Since I do not have any oriental pork recipes up yet I decided to post this recipe today. Also, I had diced pork with me; perfect for this recipe.

This recipe is a pleasant change from all the hot & spicy dishes I have posted from sometime now. A perfect starter for a fun evening or afternoon. Many of my friends keep asking me to post dishes they can enjoy with their kids. This one will be a hit among all age groups. Plus you can substitute the pork with chicken or lamb or the veggies can substitute this with mushrooms or paneer/cottage cheese. Before I started blogging I had tried the same recipe with paneer & chicken; that turned out superb as well.

Sweet & Sour Pork...

The dish is as visually appealing as it’s taste. The different colours & flavours added by the peppers & spring onions. Remember there is no spice added at all. Ginger & the peppers add the subtle spice present in them. 🙂

Ingredients: (Serves 2 -3)    Preparation Time: 20 mins (Excludes time for Pork Marination)
Diced Pork – 300 gms
Chinese White Rice Wine – 3/4 tbsp

Marinate the pork...

For the batter:
Eggs – 1 beaten
Cornflour – 2 tbsp
Baking Soda – 1/4 tsp
Tomato Puree – 1/2 tbsp
Cooking oil – 1/4 tsp plus extra oil to shallow fry the pork pieces
Water – as required to form a firm batter
Salt to taste

For the stir fry:
Red Onion – 1 small-sized, cut into chunks
Garlic – 2, cloves, finely chopped
Ginger – 1 inch piece, finely chopped
Bell Peppers – 1/2 cup, cut into small cubes, seeds removed
Spring Onions – 2, cut into 1 inch pieces
Red Wine Vinegar – 1 tbsp
Tomato Puree – 3 tbsp
Sugar/Honey – 1 tbsp
Sesame Oil – 1/2 tbsp
Light Soy Sauce – 1/4 tbsp
Salt to taste

Method:
Wash the diced pork pieces & drain well. Transfer them into a small mixing bowl. Add the white rice wine some salt to taste & mix well. Set aside to marinate for 2 hours or if possible overnight in the refrigerator in a zip-lock bag.

In another mixing bowl, fold all the ingredients mentioned for the batter together, adding water gradually to form a stiff batter.

Batter to coat the pork..

Add the diced and mix well ensuring all the pieces are covered with the batter. If there is any rice vinegar left behind keep it aside.

Add the marinated pork pieces & coat them well..

Heat the oil to shallow fry the pork in a large enough fry pan. Add the batter coated pork pieces to the oil. If any batter is left in the bowl then slowly add the batter over the pieces from the top. Now fry till the batter gets crispy & the pork cooks. The pork pieces turn a light golden brown as shown. You can fry them a little longer if you want the batter to be crispier. Remove the pork from the pan using a slotted spoon and drain on kitchen towels.

Shallow fried pork...

Take off the extra oil leaving behind about 1/4 tbsp of the oil & add the sesame oil. When the oil is hot, add the ginger, garlic & sauté it for a few seconds. Next add onions and fry till they turn translucent.

Tip: If you want to spice up this dish then you can add 1/2 tsp of red chilli flakes or add some freshly chopped green chilli’s once the onions turn translucent.

Add 3 tbsp of tomato puree. Mix well. & let the raw flavour of the tomatoes fade away. Add the soy sauce, sugar/honey & red wine vinegar, mix well. Also add any rice vinegar left behind from the pork marination. Now add the fried pork pieces & toss well. Add some salt to taste, remember that the pork was marinated with some salt & the batter also has a wee bit salt. So just add the amount required for the veggies. Once the pork pieces mix well with the veggies add the peppers & the spring onions, without the greens and fry for 30 secs.Toss them around for a minute or two. Turn off the heat.

Sweet & Sour Pork ready..

Note: I have reduced the oil used hence the pork does not look as glazed with oil as most Chinese food does. You can increase the oil used to stir fry & have a nice oil glaze on the dish when you serve it.

Garnishing:
Garnish with the greens from the spring onions. If the dish is not sour enough for you then squeeze some fresh lemon juice before you serve.

Serving Suggestions:
Serve hot as a starter or a side dish along with some Fried rice/noodles.

Sweet & Sour Pork...

If you liked this recipe, you may also like – Sweet n Spicy Spinach Chicken – Chinese style, Prawn Chilli Garlic Noodles, Crabstick Soup etc.


Chicken & mushroom in Hoisen sauce…

Chicken & mushroom in Hoisen sauce...

Been quite some time since I posted anything oriental.. Makes me feel bad when I see so many ingredients used in oriental cooking lying on my shelf unused.. If you have been following my blog you would know my rendezvous from work with my friends to have Indian Chinese lunches..! Yes, there is something called Indian Chinese.. It’s Chinese dishes altered to suit the spicy Indian palate.. I’ll call this Indian Chinese as this is a bit too hot for those who are not used to eating Chinese food this way.. So do reduce the amount of dried red chilli’s I have used in this recipe to suit your taste..

Chicken & mushroom in Hoisen sauce...

I so really wanted to have fried rice & some Chinese gravy with it that I did not have the patience to go pick up some chicken breasts & make this. I just used chicken on the bone. I had chicken legs with me.. Hence the pieces look bigger than the ones used normally in curry’s. Please use chicken breasts or curry cut chicken pieces for this dish if you like chicken on the bone.

You may also make this as a starter without the sauce if you wish to. Just skip adding the corn flour mixed in water towards the end.. Instead you can just rub the chicken pieces with some corn flour just before tossing them in the fry pan or wok. You could also add some peppers & spring onions towards the end if you want to eat some greens along with the dish.

The mushrooms add their lovely flavour to the sauce & the Hoisen sauce being a little sweet on the sweet side makes this dish a perfect blend of hot & sweet flavours.. This is my own creation… 🙂

Ingredients: (Serves 2)       Preparation Time: 15 mins
Chicken breasts – 300 gms, cut into strips . P.S: I used chicken on the bone as I did want to make a trip to the grocers.
Dried red chilli’s – 5-6, roughly torn, use the seeds as well.I used a variety that really hot, add based on the kind of red chilli’s you have & how hot you want the sauce to be
Garlic – 2 cloves, finely chopped
Red onion – 1 small-sized, finely chopped
Button Mushrooms – 7-8 medium-sized, diced thick
Fish sauce – 1 tsp
Oyster sauce – 1 tsp
Hoisen sauce – 1 tbsp
Light soy sauce – 1 tbsp
Corn flour – 1 tbsp
Black peppercorns (optional) – 1/4 tsp, freshly crushed
Cooking oil – 1 tbsp
Toasted sesame oil – 1/2 tbsp
Tip: If you like the strong flavour of toasted sesame oil, you can use 1.5 tbsp of sesame oil & skip using cooking oil. I did not want the dish to have an overpowering flavour of sesame oil hence mixed cooking oil with some toasted sesame oil.
Coriander leaves (optional) – 2-3 sprigs, finely chopped
Peppers (optional) – 1 small-sized, de-seeded & cubed
Spring onions (optional) – 2, only the greens, finely chopped
Salt to taste

Method:
Heat oil in a wok/deep bottom fry pan. Set heat to medium & let the pan get really hot. Now add the oil (Both the cooking & toasted sesame). Next add the chopped garlic & sauté for a few seconds, don’t let them turn brown. Next add the roughly torn dried red chilli’s. Sauté the chilli’s for less than 30 seconds.

Next add the red onions, a wee bit of salt to help fry the onions quick. When the onions turn translucent add the soy sauce. Next add the chicken pieces & fry (If you preparing a starter then make sure you remove excess water from the chicken using a kitchen paper towel & light rub the chicken pieces in some corn starch) . When the chicken begins to turn white add the oyster sauce, fish sauce & hoisen sauce. Mix well. When the chicken is more than halfway done add the diced mushrooms, check salt & adjust. Remember soy sauce also has some amount of salt. Add the crushed black peppercorn if you wish to. Mix well.

Almost done..

If you plan to make a sauce then mix the corn starch well in about 150 – 200 ml water & add it. Tip: Use water at room temperature. Mix well as you don’t want the corn starch to form lumps if it is concentrated in one area. Let the corn starch cook for a couple of minutes. The chicken should be cooked by now. Turn off the heat. If you plan to add peppers & the spring onions, add them & mix well.

Garnishing (Optional):
Garnish with chopped coriander leaves.

Serving Suggestions:
Serve hot with fried rice or noodles of your choice, else even a bowl of steamed rice is a good accompaniment.

Chicken & mushroom in Hoisen sauce...

If you like this recipe, you may also like – Sweet n Spicy Spinach Chicken – Chinese styleMango Tango Capsicum NoodlesBurnt Garlic Chilli Fried Rice with ChickenPrawn Chilli Garlic NoodlesCrabstick Soup etc.


Mango Tango Capsicum Noodles

Mango Tango Capsicum Noodles......

Tangy food is either loved by someone or hated. I dunno if there is anyone who says it’s alright… people who love it just love it.. & the rest just hate it. There maybe a group who have something tangy based on their mood though.

I love tangy food. Back in school I used to carry fallen raw mangoes from our tree without the knowledge of my parents, as I was not allowed to eat too much of tangy food in the summers, as it leads to an upset stomach & it may cause you to puke. Mangoes are a summer fruit. I lived quite far away from school, so would not return home for lunch, but I had friends who went home for lunch. I would pass these raw mangoes to my other tangy food lovers who went home & asked them to fix up a hot & tangy raw mango salad with it & we would freak out in class with it. 🙂 Miss those days! This recipe sprang up because I missed them raw mangoes, all mango trees back in India would be blossoming with flowers & soon mangoes will be everywhere.

Mango Tango Capsicum Noodles....

All tangy food lovers will love this for sure.

Ingredients: (Serves 2)     Preparation Time: 15 mins
Fine Chinese noodles – 2 nests,
Onion – 1 medium-sized, cut into cubes,
Chilli flakes – 1/2 tsp or more based on your taste
Light soy sauce – 1 tsp
Oyster sauce – 1/2 tsp, Veggies – You can use oyster mushroom sauce instead of this.
Vinegar – 1/2 tsp
Amchur powder/dried mango powder – 1/2 tsp
Garlic – 3 cloves, finely chopped
Ginger – a small piece, finely chopped
Cooking oil – 1.5 tbsp
Coriander leaves – 2-3 sprigs, finely chopped
Salt to taste

Method:
Cook the noodles as per the packet instructions. I usually add some salt & a tsp of oil while cooking the noodles.

While the noodles are halfway done, heat a wok or a deep fry pan. Set the heat to medium. Sauté the ginger & garlic for about 30 seconds. Next add the onions & sauté till they turn translucent. As always to accelerate the onion frying add some salt. Add the chilli flakes. Add the soy sauce, vinegar, oyster sauce, the amchur powder – all a minute after adding the onions. Mix well. Let them all blend well. Taste & adjust the salt. Lower the heat.

The noodles would be ready by now. Drain them. Just before adding the noodles, add the capsicum, mix well. Add the drained noodles & mix well. Increase the heat back to medium. Toss the noodles around. Turn off the heat.

Garnishing:
Garnish with some chopped coriander leaves. Tip: If you can add some grated raw mangoes & well. 🙂 I wish I had some with me.

Serving Suggestions:
Serve hot along with any oriental curry.

Mango Tango Capsicum Noodles......If you like noodles then you may also like – Prawn Chilli Garlic NoodlesJhatpat Thai Sweet Chilli Vegetable Noodles.


Burnt Garlic Chilli Fried Rice with Chicken

Burnt Garlic Chilli Fried Rice with Chicken

Last night a couple of my friends were having a discussion on what kind of food we miss most. There was a huge list of dishes that were brought up. Guess I dreamed of some Indian Chinese food in the night and woke up with this craving for it.

Burnt Garlic Chilli Fried Rice with Chicken

So, I started by making myself some Chicken lung fung soup to begin with and while the soup was simmering, I chopped and readied the ingredients required for some burnt garlic chilli chicken fried rice. Back in India, Indian Chinese food was one of my favourite’s for lunch. Miss all my friends back from work and the lunch escapades we had together.. 😦 Was so much fun… 🙂 Getting everyone away from their desks was a task as we belonged to different teams.

Anyways this fried rice is just as yummy as the one’s you get in any Indian Chinese restaurants. Quite easy to prepare. Just that you need to cook rice to about 80% before you start doing anything else. Since the rice has to cool before the sauce for the fried rice is ready.

You can use any fragrant rice. I used Basmati rice.

Ingredients: (Serves 2) Preparation Time: 15-20 mins
Basmati Rice – 2.5 cups cooked rice, 80% Cooked, in excess of boiling water, strained and kept aside to cool. Tip: Make sure you add some salt and a wee bit of oil to the water when cooking the rice. This is similar to the way you prepare rice for biryani.
Onion – 1 medium-sized, chopped into small pieces
Mix veg – A cup with a mix of green peas along with carrots, beans which are finely chopped
Garlic – 3-4 cloves, finely chopped
Chilli flakes – 1 tsp
Chicken breast – 1 medium-sized, skin removed & chopped into small pieces
Eggs – 2, beaten well
Light soy sauce – 1.5 tbsp
Vinegar – 1 tbsp
Cooking oil – 2 tbsp
Salt to taste

Method:
Heat oil in a wok or a deep bottom fry pan. Set the heat to medium. When the oil is hot sauté the chopped garlic till they begin to turn light brown. Now add the chopped onions and fry till they turn translucent. Add some salt to fasten this onion sautéing process. Now add the soy sauce and vinegar.Mix well and fry for a minute. Add the Chilli flakes and fry for another minute. Add the chicken pieces and mix well. Add some salt to taste. Remember the rice already has salt in it. Fry till the chicken absorbs all the flavours and the chicken cooks.

Move all this to occupy one half of the work/fry pan. In the other half add the beaten egg and scramble them. If its difficult to scramble the eggs, scramble the eggs using another fry pan and keep aside before you start the sauce for the fried rice. Once the eggs are scrambled mix it along with the onions and chicken. Fry for a minute so that the eggs absorb some flavour as well. Now add the cup of mix veg and fry it for a couple of minutes. Do not let the veggies get over cooked or lose their colour. Now add the cooked rice. Lower heat. Mix well. Toss the rice around for a couple of minutes so that it absorbs some heat.

Garnishing: (Optional)
Garnish with chopped spring onions if required. I did not.

Serving Suggestions:
Serve hot along with any Indian Chinese gravy. I will be posting some Indian Chinese gravy’s soon.

Burnt Garlic Chilli Fried Rice with Chicken

You can prepare veg fried rice the same way, omitting the chicken and egg. For egg fried rice omit the chicken. 🙂

If you want some accompaniments for this dish, check out – Sweet & Sour Pork….Chicken & mushroom in Hoisen sauce…Sweet n Spicy Spinach Chicken – Chinese style etc.


Lemon, Mushroom Noodle Soup

Lemon Mushroom Noodle Soup

Yes, there you go, something that you can prepare using a microwave. 🙂 For all those people who want something easy to prepare without switching on your stove & for those others who prefer to use the stove, follow the recipe on the stove.

Yet another day for me without the hob to cook food.The stove not working could not have come up at a better time. Been catching up with schoolmates with whom I had lost touch for over 15 years. We all have been furiously catching up over the phone on what’s ap. So had the hob been working I would have anyways retorted to fixing up quick meals as there is so much to catch up on. 😉 It’s been wonderful.

It snowed last evening in Glasgow. It’s been cloudy and gloomy day & yes of course its been cold.. What’s more comforting than a hot mug/bowl of soup.

Lemon Mushroom Noodle Soup

Tip: You can prepare this in your own way adding some seafood too if you wish to. I have prepared this soup earlier on the stove of course by adding some crabsticks/seafood sticks/minced chicken to this recipe. The soup prepared in the microwave tastes just as good cooking it in the stove. Also I have used 2 stock cubes, one chicken and one veg, vegetarians can skip the chicken stock cube and use 2 veg cubes. But you would need to use vegetarian oyster sauce as a substitute for the actual oyster sauce. But there is no fair vegetarian substitute for fish sauce. So you will have to do without the fish sauce.

Ingredients: (Serves 2-3)       Preparation Time: 10-15 minutes
Mushrooms – 1 cup diced.
Veg stock cube – 1
Ginger – 1 inch piece, finely chopped
Garlic cloves – 2 medium-sized, finely chopped
Green chilli’s – 2 medium-sized & medium spicy variety, finely chopped, you don’t want to bite into a piece when you eat the noodles
Rice noodles/ any noodles of your choice – half of a nest
Chicken stock cube – 1
Corn starch – 1 tbsp dissolved in some water
Dark soy sauce – 1/2 tbsp
Oyster sauce – 1/2 tsp
Fish sauce – 1/2 tsp
Lemon juice – 1/2 tbsp
Water – 1 litre
Salt to taste

Method:
Note: I’m describing the method to prepare this soup in the microwave. You can prepare it in the usual way on the stove.

Set the microwave to its highest wattage. I set it to full power. My microwave is a 800 W one. Heat the water for a minute in microwave bowl/mug. Add both the stock cubes & put it back in the microwave for another minute or two.

Meanwhile you can use this time to chop up the ginger & garlic if you have not chopped them earlier.

If you plan to add some seafood/chicken add now and cook for a couple of minutes. Next add the ginger, green chilli’s & garlic along with the dark soy sauce and cook for another 2-3 minutes. Next add the mushrooms, the oyster sauce & the fish sauce. Add the noodles & let this cook for another minute. Add the corn starch mixed in water. Add salt to taste and cook till the noodles are done.

Once done add the lemon juice, mix well.

Garnishing:
You can garnish with some chopped coriander if you wish to and serve hot – that goes without saying. 😉

Lemon Mushroom Noodle SoupIf  you like soups do check out my other soup recipe’s.