Chicken 65 Recipe | Restaurant Style Chicken 65 Recipe

Chicken 65 or Fried Chicken is spicy, juicy and delicious appetizer and it's difficult to say no to this yummy snack, who doesn't like chicken 65 after all of course ignoring the vegetarian, vegan people here :) Chicken 65 is regular feature item while visiting restaurants and where does the 65 name comes from is a big mystery. I am posting this recipe now so if you are having New Year Party, get-together or potluck then you can try this easy yet delicious chicken fry.

Garlic Noodles | Garlic Noodles Recipe | Indo Chinese Recipes

Garlic Noodles, or Chili Garlic noodles is easy and simple noodles recipe with minimal ingredients and which can be made in jiffy and gets pair along almost everything, I made vegetable manchurian gravy as side last weekend and it was delicious dinner, I had unexpected guest for dinner too and luckly I made quite extra so even the guest was happy. This noodles makes great lunch box recipe as kids will be happy to eat noodles.

Sprouts Fried Rice Recipe | Easy Lunch Box Recipes

Sprouts Fried Rice or Moong dal sprouts fried rice is easy, filling, healthy and delicious fried rice recipe. The best thing about this fried rice is we don't need any side dish or even sauce along with this fried rice, try just as it is and there are high changes you will love it. I like this sprouts fried rice without any sauce or ketchup, crunchy sprouts adds good texture and taste to this recipe.

Vegetables Fried Noodles | Easy Veg Noodles Recipe | Indo Chinese Recipes

Vegetable Fried Noodles or veg noodles is an Indo-Chinese recipe popular among all ages and this spicy noodles recipe for the people whom like spicy food unlike Hakka Noodles which is not very spicy. Both the recipes are almost same here we just add lot of sauce to make the noodles more spicy and choice of vegetables still remains to what we like. Now that school holidays going and with kids at home you can try this noodles as kids like noodles and they get variety to eat.

Vegetable Hakka Noodles Recipe | Indo Chinese Recipes

Vegetable Hakka Noodles or veg noodles is an Indo-Chinese recipe popular among kids, adult alike. I make fried rice more compare to noodles but some how veg noodles never made it to blog though I took pictures some time, recently I made lot of Indo-Chinese food for my SIL and niblings and this time again I almost didn't click the pictures but thanks to my SIL whom forced to me take pictures of noodles.

Vegetable Manchurian Gravy Recipe | Veg Manchurian | Indo-Chinese Recipes

Vegetable Manchurian or Veg Manchurian is an popular Indo-Chinese recipe which most of us do like along with a bowl or fried rice or noodles. For those whom haven't tried making veg manchurian at home think it's very difficult and complicated recipe I used to be among them too until I tried it and from then there's no looking back but like most of the Indo-Chinese recipe this veg manchurian was also not able to make to blog as I normally make these things for dinner.

Dry Aloo 65 | Potato 65 | Indo-Chinese Recipes

Aloo (potato 65) or also known as Chilli Potato is another Indo-Chinese specialty popular in North India whatever I have seen.  Boiled potato mix with spices, flour and deep fried to perfection, a delight to have as a snack or starter.  Though for me I prefer Gobi 65 over aloo 65 cause there are other things I like to do with potato like tikki than making aloo 65, nevertheless I made these beauties some time back and took pictures in real hurry before it start to disappear.   Aloo 65 is a very simple and easy snack and if you have boiled potato in hand then it can be done in jiffy, a good change from usual pakodas.

Gobi 65 | Chilli Gobi | Indo-Chinese Recipes

We all love Indo-Chinese recipes and Gobi 65 or Chilli Gobi is no exception I guess unless you don't like cauliflower.  It makes a perfect snack or side dish with fried rice, noodles etc, I rarely make this and whenever I do, I never get a chance to click, it happens with most of my Indo-Chinese Recipes, we attack the food immediately that there's no time to take pictures and I end up with only step wise photos. I have few recipes like this in my draft God knows when the day will come I can use those step wise pictures!

Anyways back to this Gobi 65 recipe I made this during a weekday when me and DH both were working from home along with fried rice, again this time I almost missed to take this pictures as DH kept eating piece by pieces while I was taking pictures!!

Like most of the recipe Gobi 65 also come with few variations specially the South Indian way of making is little different from North India way.  This recipe is more towards the North Indian way of Gobi 65, to be more precise Khadakpur street style Indo-Chinese food.  Crunchy yet soft these Chilli Gobi makes a great party snack and I am posting this during Holi time so you can make this for your get-together.

Check here other Holi Special Recipes

Ingredients for Gobi 65 (Chilli Gobi)

[Serves 2-3]

Cauliflower Florest - 2 Cups
Maida/All Purpose Flour - 1/4 Cup
Corn Flour - 3 tbsp + 1 tbsp
Cumin Powder - 1/2 tsp {Make your own Cumin Powder}
Coriander Seeds Powder - 1 tsp
Red Chilli Powder - 1 tsp
Chaat Masala - 1/2 tsp + to sprinkle
Ginger-Garlic Paste - 1/2 tsp
Cooking Soda - 1/4 tsp
Dark Soya Sauce - 1/2 tsp
Vinegar - 1/2 tsp or lemon juice - 1 tsp
Orange Food Color - A Pinch [optional]
Water - 1/2  Cup or as required
Salt - To Taste
Oil - To Deep Fry

Method:

1. Wash and cut cauliflower in florets, in a large bowl add maida, 3 tbsp corn flour, cumin powder, coriander powder, red chilli powder, chaat masala, ginger-garlic paste, salt, soda.

2. Add water (around 1/2 cup) and mix well without forming lumps to make batter (more of pakoda consistency).  Add vinegar and soya sauce, orange color and mix well.

3. Add cauliflower and mix well, keep aside for 10-15 minutes.

4. Add 1 tbsp of corn flour (this is to make it more crunchy) and mix well.  Check for spices, salt and adjust if required anything.

5. Heat oil in wok for deep frying and drop cauliflower pieces make sure not to make it over crowded to avoid it's getting stick with one another and fry until golden brown all sides, each batch takes 3-4 minutes to fry.
~ If pieces gets stuck with each other, separate it while frying with your ladle.

6. Drain in kitchen tissue, sprinkle chaat masala before serving.

Serve warm with sauce or ketchup or eat just like that.

Have a nice day ~~

Pineapple Tofu Manchurian | Indo Chinese Recipes

Well it’s not really a Indo Chinese recipe but I am making one here so bare with me though I can assure you the result is awesome.  If you like Manchurian and feel guilty of eating fried version then this is for you.  There are multi benefits of this recipe like it’s easy, quick, guilt free, tasty and can be made in jiffy isn’t it wonderful?  I was having batch after batch of large, fresh, juicy pineapple giving me chance to try few new things one of which was my pineapple fried rice.  After pineapple fried rice and this manchurian, tried few juices and shakes, hopefully can post those soon too.   Coming back to this recipe; fresh, juicy pineapple with sweet & sour sauce along with hint of spicy Chile-garlic sauce give this Manchurian a kick.   This goes well with any fried rice or noodles or with just plain steamed rice.  I used fresh pineapple, you can used canned ones too.


Ingredients:
Pineapple Chunks – 3/4 Cup
Firm Tofu – 1
Capsicum - 1
Oil – 2 tbsp
Minced Garlic – 1 tbsp
Minced Ginger – 1 tsp
Sesame Seeds – 1 tbsp [optional]
For Sauce
Soy sauce – 1 tbsp
Tomato Ketchup – 1 tbsp
Brown Sugar – 1 tbsp
Vinegar – 1 tbsp
Cornstarch – 2 tsp
Pineapple Juice – 1/4 cup
Chilli-Garlic Sauce – 2 tsp [optional]



Method:

1. Whisk together pineapple juice, vinegar, soy sauce, ketchup, chilli-garlic sauce, sugar & corn starch in a small bowl until smooth.
2. Cut capsicum in long strips and tofu into 1/2” pieces. Marinate tofu for 10 minutes with 1/2 of prepared sauce.  Keep side remaining sauce.
3. Heat 1 tbsp oil in  pan and sauté tofu for 2-3 minutes on both side or until golden brown, keep aside. 
4. Add the remaining oil to pan, add garlic, ginger and cook until fragrant for about 30 seconds. Add bell pepper and cook, stirring often, until just tender for 2 to 3 minutes.  Add reserved sauce and cook until thickened, about 1-2 minutes in medium to slow heat.
~ Add 2-3 tbsp water if sauce becomes very thick. 
5. Add the tofu and pineapple and stir gently.  Simmer for 2 minutes, garnish with sesame seeds (if using).


Note ~
1. You can use different colors capsicum.
2. If having leftover tofu, place in a container cover with water & keep in refrigerator.  You can keep it for 4-5 days with changing water every day.
3. If you wish you can reduce pineapple to 1/2 cup. 
4.  If required only add salt as we are using soya sauce normally salt is not required. 
5. Instead of chilli-garlic you can use any hot spicy sauce. 

Have a nice day ~~

Vegetarian Pineapple Fried Rice

Craving to try pineapple fried rice came after I had it for lunch in one of our office food court’s Chinese Vegetarian Stall, it was actually bad and that reminded me to try it myself.  I had fresh, juicy pineapple and thought of making this one day for my lunch.   I always make vegetarian fried rice and now a days skip doing it as cutting all the veggies takes time, if you are like me then this easy pineapple fried rice recipe is for you.  I never guessed making pineapple fried rice can be so easy and breeze, a great way to have Thai Food at home comfort.  A simple, easy recipe to please your guest or family and perfect for lunch box, am sure you will like this too if you try .  If you think color of rice is different in pictures then it’s due to poor light I had, it has nice yellow color and tasted better than most of Thai restaurant’s pineapple fried rice seriously. 

Ingredients: [ Serves 2-3]

Cooked Long Grain Rice – 2 Cups [I used basmati rice]

Pineapple Chunks – 3/4 Cup

Finely Chopped Garlic – 1 tbsp

Red or Green Chilli – 2

Onion – 1 [medium]

Whole Cashews – 10-12

Peas & Corn – 1/2 Cup [I used frozen]

Carrot – 1 [small]

Raisins - 1 tbsp

Soya Sauce – 1 tbsp

Curry/Sambar Powder – 1 tsp

Pineapple Juice/Water – 2-3 tbsp

Salt – to taste [only if required]

Oil – 3 tbsp

Cilantro – 2 tbsp [chopped]

Method:

1. Finely chop garlic, chillies, carrot, cilantro and keep aside.

2. Mix  1 tbsp oil with rice and keep aside.  Use rice at room temperature or chilled.

3. Heat remaining oil in wok or pan, fry cashews until golden brown and keep aside.  Add garlic and sauté for 30 seconds.  Add onion, chillies  and sauté for 1 minute, add 1tbsp of pineapple juice or water to sizzle ingredients.

4. Add carrot and sauté for 1 minute, add corn & peas, stir and cook for 1-2 minutes until cooked, add 1-2 tbsp of juice or water if required to get peas, carrot cooked. 

5. Add curry or sambar powder and mix well.  Now add pineapple chunks, rice, soya sauce, raisins and cashews and mix everything well gently over medium-high heat, cook for 4-5 minutes or until rice ‘dances’ (makes popping sounds).

6. Remove from heat, if required add salt or soya sauce.  Garnish with cilantro (I didn’t use).  

Variations:

1. You can add prawns, add along with carrot and peas so prawns gets cooked.

2. If you wish you can add 1 beaten egg, add it after step 3.

3.  Add any other veggie of your choice. 

4. If using fresh peas and corn, you have to sauté it for more time so it’s get cooked or used boiled.

Have a nice day ~~

Vegetable Fried Rice Recipe | Indo Chinese Recipes

Veg Fried Rice or fried rice has to be the most famous Indo-Chinese recipe, most of us like Chinese food and specially fried rice, don’t we? I made fried rice so many times but never really got a chance to post it, this time I made it along with Corn and Capsicum Soup and clicked the picture so I can post the recipe on readers demand. As most of the recipes one can find umpteen way of doing vegetable fried rice specially Indian way, and here is my version.

Spring Rolls Recipe

Myself and my ex-colleague were chatting few days back and one thing leads to another and she asked me if I can help her to make some appetizers as she is hosting a get together.  I was like oh fine sure, me being on my best behavior ...well am best behaved most of the times :D  Anyways coming back to the point so she wanted Spring Rolls and she said she don't want Indian Style, it has to be Chinese style spring roll, to be more precious it has to be like Old Change Kee. 

Time for me to make a trip to Old Change Kee, they sure don't use cabbage for filling it's something else but what's that I have to find!!  Uncle Google is there for our help and I found Jicama is used to make spring rolls.  Jicama is also know as Mexican Potato, Mexican Turnip,  Yam or Yam Bean.  In Chinese it's known as Bangkwang or Bang Kuan and in Hindi it's Mishrikand and ya before you ask me it's available in Cold Storage, Fair Price and wet market you just have to look for it.   And here is how Jicama looks like (image source google)

I wanted to do a step vise post but on that particular day I had too much in hand and couldn't click anything, you don't mind that right?  I used one full regular spring roll pack which comes with 50 pastry sheets but here giving you guys recipe to make around 10 spring rolls.

Ingredients:

Spring Roll Sheets - 10-12

Jicama/Mishrikand - 2 Cups

Carrot- 1/4 Cup

Garlic - 1 Pod (Large)

Light Soya Sauce - 1 tbsp

White Pepper Powder - 1 tsp

Salt - to taste

Vegetable Oil - for deep frying

For Sealing Paste:

Corn Starch/Maida - 2 tbsp

Water - 5-6 tbsp

Method:

 1. Thaw the pastry sheet as instructed on the cover, normally it's about 40-45 minutes.  Cover the sheets with a wet kitchen towel always, this is to avoid the sheets from getting dry.

2.  Wash, peel and finely chop or grate jicama and carrot and garlic.

3. In a pan heat 1-2 tbsp of oil, add garlic and saute until just light brown.  Now add carrot, jicama  stir well and cook in high flame for 2 minutes. 

4. Add soya sauce, pepper powder, salt and stir well, cook for 3-5 minutes or until jicama and carrot is cooked but still crunchy.

~ Careful while you add salt as soya sauce has salt too.  You can also use black pepper powder and cooking time depends on how you chop or grate the veggies.  If you grated the veggie then you have to cook for 2-3 minutes only, don't make it soggy.

5. Allow the stuffing to get cool. Mix maida and water to form a thick sealing paste.

To Assemble spring roll:

6. Take one spring pastry sheet and lay on a  chopping board, add 2-3 tbsp of filling on bottom corner of sheet, lift and fold it to bring the filling until halfway.

7. Apply sealing paste on sheets corner, fold left side and then right side towards center and fold again to complete the seal tightly.  

~ While you work on one sheet make sure rest of the spring pastry sheets are covered with wet towel.

8. Deep fry until golden brown on all sides, drain on paper towel and serve with any sauce of your choice.

Spring Rolls goes well with plum or tomato sauce.  

Have a nice day ~~

Vegetable Momos | Steamed Vegetable Dumplings

Momos are quite famous more in North/North-East compare to South India and mostly wrongly presumed as Indo-Chinese food where it's actually native from Tibet and Nepal. 

First time I had Momos was in Delhi and immediately liked it, though I have tried the same in Singapore at few Indo-Chinese restaurants but it was so-so.  Momos can be either steamed or fried, fried momos called 'Khotey Momos'. It taste wonderful if served steaming hot with sauce, it actually very easy to make except the flour rolling part, that's the only tedious job I find but neither the less the end result makes up for all the hard work :)

Ingredients:

Makes - 20 medium size momos

For outer layer

Maida/APF - 1 1/2 cups

Sesame Oil - 1 tsp

Salt - 1/2 tsp

Water 

For Filling 

Cabbage - 1/4 cup finely chopped

Carrot - 1/4 cup finely chopped

Beans - 1/4 cup finely chopped

Paneer - 2 tbsp shredded 

Onion - 1 finely chopped

Green Chilies - 2

Garlic & Ginger - 1 tbsp finely chopped

Freshly Grounded Pepper - 1 tsp

Light Soya Sauce - 1 tsp

Sesame Oil - 2 tbsp

Salt - to taste

Spring Onion - 2tbsp divided [ I didn't use]

Method:

 1. In a bowl mix all the ingredients for outer layer, add water in small quantities and make smooth pliable dough.  Cover with damp cloth and keep aside for 15 minutes or until we are ready to use it for filling.

2. To make the filling heat a wok or pan, add 1 tsp of oil, chopped ginger-garlic and green chilies sauté until light brown.

3. Add chopped onion and fry until light pink, add carrot, beans and stir for a minute.  

4. Now add cabbage and mix well, cook for 2 minutes in high flame.

5. Add paneer, salt, pepper, soya sauce and stir for a minute. 
~ Add less salt and soya sauce contains salt too.

6. Off the flame, the veggie should be crunchy and  not  over cooked.  Add 1 tbsp of chopped spring onion and let the filling come to room temperate.

*My paneer had little extra moisture, make sure yours is dry.

7. Till we wait for the filling to cool down, take lemon size pinch from the dough and roll in to thin roti.  Always keep rest of the dough covered with damp cloth.

8.  Use a cookie cutter, or any steal bowl, cap and cut into rounds puri.  The size depends on how big you want your momos to be.

9. Add 1 tbsp of filling each disc and bring the sides together in the center, pinching firmly together, pinch out extra dough OR make a half moon and pinch the edges.  

I simply bring the edges together as it was faster compare to doing the half moon.  

10. Heat water in steamer or idly maker.  If using idly cooker then brush the plates with little oil and place momos on them, do not over lay but give lot of space in between.  Brush all the momos with sesame oil and steam for 8 to 10 minutes or until it gets cooked.

Garnish with remaining spring onion and serve hot/warm with any sauce of your choice.  I made soya sauce dipping and also used plum sauce.  

For Soya Sauce Dipping

Light Soya Sauce - 3 tbsp

Water - 2 tbsp

Green Chilies - 2 finely chopped (I used green n red chili)

Mix all the ingredients and serve.

Enjoy the hot steaming momos.

 Note:

~ Use minced chicken instead of vegetables for a chicken momos.
~ You can deep fry the momos.

And this goes to Chinese Cuisine event by Radhika.

Have a nice day ...

Chilli Chicken | Chili Chicken Recipe

Chili Chicken is popular Indo-Chinese recipe and if you eat chicken than this is a treat.  My sister makes some really good chili chicken and while we visited her she made this.  Though the ingredients and method looks long and complicated but if all the ingredients kept ready then it's easy and quick recipe.  Have it as started or side dish and enjoy.

Ingredients:

Boneless Chicken - 400 gms
Carrot - 1/2 diced [square pieces]
Capsicum - 1/2 diced [square pieces]
Onion - 1 diced [square pieces]
Spring onion - 2 tbsp chopped
Garlic paste - 1 tbsp
Green chili - 1 tsp minced
Egg - 1
Cornflour - 2 tbs[
While Cashews -  18 to 20 pieces
Dry red chili - 10 sliced
Black pepper - to taste
Ajinomoto - a pinch (optional)
Dark Soy Sauce - 1 tbsp
Chili Sauce - 1 tbsp
Vinegar - 1/2 tsp
Sugar - 1 tsp
Salt - to taste (if required)
Oil - to deep fry + 2 tbsp oil
Water - 1/4 cup


Method:

1. Marinate clean and washed chicken with 1/2 tbsp garlic paste, 1 tbsp cornflour, salt, egg, minced green chili for 1 hour or more. 

2. Dissolve 1 tbsp of cornflour in 1/4 cup of water and keep aside.

2. After 1 hour deep fry the chicken pieces [add more cornflour if required] and keep aside.

3. In a pan heat 2 tbs oil, add garlic paste, onion and saute for minute, add dry red chili, cashews  & mix well.

4. Add diced carrot and capsicum and saute for 2-3 minutes in high flame.

5. Now add fried chicken pieces along with pepper, soy, chili sauce, ajinomoto (if using), vinegar, salt, sugar and stir well.

6.  Add dissolve cornflour mix and stir well for a minute or until chili chicken becomes dry.  Add half of the chopped spring onion and stir.

Garnish with remaining spring onion and Serve hot.

Gobi Manchurian | Dry Gobi Manchurian Recipe | Indo-Chinese Recipes

Gobi Manchurian or cauliflower manchurian is a popular Indo-Chinese appetizer recipe which most of us do like along with a bowl or fried rice or noodles or have it as a appetizer/starter. Gobi manchurian has to be the most popular indo-Chinese recipe I think, it's favorite among all age group and everyone love this for sure right? Crunchy yet soft and flavorful gobi/cauliflower manchurian is a great to enjoy and we can make the same at home too.

Baby Corn Manchurian

Manchurian is my nephew Kedar's favorite, he always wants me to make it..though I have to make Gobi Manchurian for long time now but that's not just happening. Meanwhile he got this lovely looking baby corn from cold storage and I thought of making baby corn Manchurian for him. It was just yummy and everyone liked it very much. I used my own version to make this.




Ingredients:

Baby Corn - 10 -12 pieces
Corn flour - 1/4cup
All purpose flour - 2tbs
Redchilli powder - 2tbs
Carrot - 1
Capsicum - 1/2
Onion - 1 Large
Green chilies - 6-7
Ginger-garlic paste - 1tps
Tomato sauce - 2tbs
Soy sauce - 1 tbs
Salt - to taste
Oil - for deep fry
Spring onion - optional
Coriander leaves - for garnishing.
Water

Method:

1. Mix corn flour, all purpose flour, 1tbs redchilli powder, 1/2 tbs ginger-garlic paste,salt & water with the consistency as pokada batter.

2. Dip baby corn in the batter and deep fry them in medium heat until golden brown. Keep them in kitchen towel to remove excess oil.

3. Dice carrot, capsicum & slice onion and green chili.

4. In a pan heat 2-3 tbs of oil, add onion and saute it. Now add remaining ginger-garlic paste and mix well.

5. Include chillies, carrot, capsicum and cook for 4-5 mins. Now add soya sauce, tomato sauce and salt. (Do remember both the sauce does have salt in them)

6. Mix everything well and cook for another 2-3 minutes. If you have spring onion, chop then and add now.

7. Now add the fried baby corn in the veggie mixture, combine everything. Garnish with coriander leaves and server hot.

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Kedar really loved this and wants me to make gobi manchurian soon now , since this is special dish for my nephew I decide to send this to Alka of Sindhi Rasoi 'Just for You' event.

Dear Aru of Gourmet Affair has passed me Lemonade Award, Thanks you so much dear...I would like to pass this award too Purva, Lakshmi, Priyanka, Sowmya, Anisheetu, Sukanya, Vani, Rekha, Ramya and Raji. Enjoy the award gals.