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Orange Chicken

11 Sep

Some how I love how we cook Chinese in India. I always feel that the chef in India give a more powerful taste in our country. As India is always known for its more stronger tastes but in most other countries I have experienced their cuisines to be a bit bland. China is no different, atleast to Indians their tastes may be a little bland.

This one is a Chinese appetizers. We often indulge in making main course but this is a simple scrumptious appetizer and full of flavors. If you love sweet and tangy taste of  chicken then this is a must try. For this I did the following:

At first I collected all the ingredients for my recipe and started to prepare the orange sauce. I mixed all the ingredients for the orange sauce and set aside.

 

orange chicken

Now for the frying batter, I mixed all the ingredients of the frying batter and whisked it till the batter was smooth. Then I threw in the diced chunks of chicken in it. I stirred so that chicken got coated neatly.

orange chicken

Now heat up the oil in a wok. Put the chicken chunks in the fryer. Take them out when it is tinge of golden. Set aside this chicken.

 

orange chicken

Heat oil and put some garlic in other pan.

 

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Throw the chunks of fried chicken….

orange chicken

Now put the orange sauce and stir it well.

 

orange chicken

Chopp chopp chopp some spring onions… its a must have in most of the chinese dishes. I just love the taste…

 

orange chicken

Mix, Mix, Mix it well….

 

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Garnish with sesame …Serve hot as an appetizer..!!

 

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Scrumptious Orange Chicken!!!

 

 

Ingredients:

500 gms boneless chicken breast, cut into bite sized cubes

2 tsp cooking oil

2 cloves garlic, minced

Orange sauce

Oil for deep frying

Salt and sugar, to taste

Chopped spring onions

White sesame, for garnishing

Orange Sauce:

1/4 cup orange juice

1/2 tsp orange zest

1/2 tsp minced garlic

1 tsp red chilli sauce

3 tbsp water

1 tbsp soy sauce

5 tsp sugar

1 tsp Apple cider vinegar

2 tsp dry sherry, optional

1 tsp cornstarch

Frying Batter:

1 egg

1/4 cup all-purpose flour, sifted

2 tbsp cornstarch

1/2 tsp baking powder

1/4 cup water, ice cold

1/2 tbsp cooking oil

dash of salt

Method:

  • In a bowl, mix all the Orange Sauce ingredients. Set aside.
  • In a large bowl, whisk the eggs and mix the Frying batter ingredients until the batter is smooth. Put the diced chicken, mix it well and set aside.
  • Heat up a wok with deep-frying oil. Gently drop in the battered chicken cubes, one by one. Deep fry until color changes to golden brown and completely cooked. Dish out and drain on paper towel.
  • Heat up a pan over a medium high heat with 2 teaspoons of cooking oil. Stir-fry the garlic until fragrant.  Add the chicken.
  • Gently pour in the Orange Sauce mixture, and stir. (Note: you may adjust seasoning according to your taste but for me this was just fine.)
  • Dish out and garnish with sesame and ready to serve.

 

Steamed Chicken Momos

8 Sep

I have been wanting to try these momos for a long time but I have had my inhibitions. Maybe because I always felt it requires some sort of professional touch and great dexterity. For those who try to avoid making this because of the same reasons, I think one must forget and give this a try. These are extremely easy to make and not very time consuming. Children enjoy home-made momos alot.

There is a suggestion, if you are trying for the first time to be Patient and have faith that the outcome will be great. After you try it for the first time then there is no big deal to make it again. There are a few pointers:

  • Roll the dough very thin.
  • Chicken stuffing is very simple yet delicious.
  • Vegetable stuffing can be added too.
  • You can prepare the sauce in advance and keep it. This sauce recipe is very good and a must make with these momos.

 

Makes: 30-40

Time for preparing: 30 minutes

Time for cooking: 15 mins

Ingredients:

To prepare dough:

3 cups flour

Water to knead the flour as required

For sauce:

5-6 tomatoes

3-4 red dry chillies

1 onion

1 cup chopped cilantro (dhania)

1/2 tsp salt

1/2 tsp pepper

1 tsp oil

For Vegetable Seasoning

1/2 cup carrot chopped

1/2 cup chopped cabbage

1/2 cup chopped beans

1 onion chopped

1 tsp minced ginger

1 tsp minced garlic

1 tsp salt

1 tsp black pepper

 

For Chicken Filling:

500 gm minced chicken

1 large onion chopped

1 tsp minced ginger

2 tsp minced garlic cloves

1 tsp salt

1 tsp black pepper

 

Method:

  • Knead the dough with sufficient water. After kneading add a little bit oil. Keep aside.

For the sauce:

  • Puree the tomatoes in a mixer. Keep aside.
  • Take 1 tsp oil in a pan. Saute red chillies till they change the colour to brownish black.
  • Add the chopped onion and saute for 2 minutes.
  • Add the tomato puree to the pan, add seasoning and let it simmer.
  • Let the sauce cool for 20 minutes and then churn in a mixer with cilantro.
  • Your sauce is ready. Keep aside.

For the filling:

  • Mix all the ingredients of the chicken filling and keep aside. (chicken here is raw, this will cook while steaming it)
  • If you are making vegetable filling then saute all the vegetables and season it and keep aside.

For the momos:

  1. Roll the dough in small balls and roll it as thin as possible in a shape of chapati.
  2. Place the 1 tsp filling inside. Coat the edges with oil and close the momo into a half moon shape.
  3. Close the edges or the outing. Keep aside and follow the same procedure to make rest of the momos.
  4. In a steamer, steam these momos for 15 mins.

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Corn, Spring Onions & Ricotta Tart

4 Jul

My fondness for cheese tempts me to experiment with different kinds of it. So I decided to pick up a recipe which had ricotta cheese. It’s a very soft, crumbly and salty cheese. Usually goes well with salads and tarts. This recipe is an adaptation from food52 (a really nice blog).

This tart is more like a quiche, soft and eggy. My one and a half year old loved the eggy tart. His favourite part was “mama egg!”. It’s a pleasure to try something new when your kid and family enjoys it.

 

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Polenta is a new ingredient that I have used, this is an instant polenta, very easily available and easy to use.

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Knead the polenta, flour, egg and salt. Bring it together. Let it rest in refrigerator for 30 minutes.

 

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Grease the baking flan very well with butter. This is a loose bottom flan which brings out the tart easily.

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Bring out the kneaded dough. Roll it over with a thickness of 4 mm. Place it over the flan and press it evenly, not to leave any gaps. Place a foil or a baking sheet and put some weight on it. For this I used, kidney beans.

 

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Blend cream, egg, salt, and corns.

 

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Blend well!!

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Bring out the tart from the oven after 20 minutes.

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Pour the eggy mixture.

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Put the crumbly ricotta….just scatter!! unevenly!!!

 

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YOur Tart is ready..!!! Dig innn!!

 

 

Serves 6-8

Ingredients

115 gms (1 cup)sifted plain flour

115 gms (3/4 cup) uncooked polenta

115 gms (1/2cup)  butter plus extra for greasing

1 egg

pinch of sea salt

1 tbsp ice water

water

Filling

3 ears of corn

4 eggs

3 spring onions, thinly sliced

100 gms (1/2 cup) fresh ricotta

1/4 cup double cream

1 tsp salt

freshly grounded pepper

Method:

  1. Combine flour, polenta, butter,and salt and knead it well till the butter combines. Add egg and iced water. Mix till the mixture comes together.
  2. Turn the dough on a lightly floured bench and knead for a minute. Form the dough into a ball and cover it with cling film, Refrigerate for 30 minutes.
  3. Preheat oven to 200 degree celcius. Take the pastry out of the fridge, and roll out both sides untill you have reached 4 mm thickness and wide enough to fit the flan tin.  Grease the flan tin very well with butter and lay pastry on top. Press the sides with your fingers, then run the rolling pin over the tin to trim off the sides.
  4. Place a sheet of baking paper over the top and filling it with dried beans or pastry weights. Place in the over to bake for 2o mins.
  5. While the pastry is baking, remove the kernel from the corn on the cobs. Place the 4 eggs, cream, salt and corn kernels into the food processor. Pulse briefly till combined. Stir in thinly sliced spring onions.
  6. When the pastry is ready, remove it from the oven and pour the mixture. Break the ricotta up into small chunks and do it evenly around the mixture. Place it back into the oven and bake it for about 20 mintues. Grind over some freshly cracked pepper.

 

 

 

 

 

Rosemary and Garlic Chicken

7 Jun

Some how I have been really willing to use the flavor of rosemary in my food. So my recent trip to the grocery store demanded me to bring this new herb rosemary. It usually goes well with meat and chicken. So I decided to go with chicken. Somehow I enjoy using herbs in my cooking as it gives a very refreshing flavor.

Rosemary has some great health benefits such as it helps in cancer prevention, improving memory, pain relief,  mood elevator, digestive problems, and immune booster. Not only it is good for health but its pine-like aroma and pungent flavor goes well with chicken, lamb, pork, salmon and tuna dishes.

chicken rosemary

Ingredients:

1/3 cup olive oil

1/4 cup fresh lemon juice

2 lemon slices

10 garlic cloves, crushed

3 tbsp fresh rosemary leaves

2 tsp kosher salt

1 tsp freshly ground black pepper

3 tbsp olive oil

1 complete bone-in chicken

2 potatoes

Method:

  1. Mix olive oil, lemon juice, garlic cloves, rosemary leaves, salt, and black pepper. Stir it vigorously.
  2. Clean the chicken. Pat dry. Add the emulsified mixture to the chicken. Rub the mixture well with the chicken.
  3. Add cut potatoes and slices of lemon.
  4. Put a foil on a baking tray. Place the chicken, lemon and potatoes well.
  5. Grill the chicken for 30-40 minutes.

 

rosemary chicken

 

Verdict: Flavors are great with lemon and rosemary. Serve it instantly out of the grill. The flavors are great and also appreciated by young children.

 

Beer Battered Fish

13 Feb

One of the most favourite food for everyone is Fish and Chip. Isn’t it? Well, a fish well-cooked taste delicious. So if you saute or deep fry a fish it is always important not to leave it undercooked or overcooked. Mostly, seafood requires some sort of precision when it comes to cooking. However, the fish that I have got you today is the easiest to make and tastes delicious with some tartar sauce and lemon.

Lovely Fried Fish in terms of taste, texture and looks appetizing!

Ingredients:

1 1/2 cup all-purpose flour

1/2 cup stale beer

1/2 tsp baking powder

1/2 tsp pepper

400 gm fish fillets

salt to taste

Method:

Combine the all-purpose flour, stale beer, baking powder, salt and pepper.

Mix well making sure there are no lumps. It should be a running batter and should coat the back of the spoon.

Season the fillets with salt and pepper.

Heat the oil in a skillet. Deep fry the fish untill it turns golden.

Adjusting the temperature of the oil to 375 F, fry the rest of the fish.

Serve the fish with tartar sauce and lemon wedges!

Took a bite! It was crisp on top and soft inside.

When I made it again, I added one more ingredient which made it really nice crisp. For that you’ll need:

1 tsp dry yeast

1 tsp sugar

3 tbsp lukewarm water

Add the yeast and sugar to the lukewarm water.

Keep aside for 10 minutes.

Add this mixture to the batter.

This is just another way of making this fish.

Hot Apple Cider

19 Dec

Its Christmas time and I am inclined to try more and more of christmas recipes. I came across this wonderful recipe of a cider. This is a traditional recipe which is mostly made during Halloween, Thanksgiving and Christmas holidays. Since the mood is so festive, I thought why not give this a try.

The flavors in this cider are fruity, and it gives a taste of alot of spices like cinnamon, and cloves. If you want you can make it non-alcoholic also by omitting rum in the recipe. Since its winters I think everyone prefers the rum.

Some apple juice! The most important ingredient! and orange juice mixed with the maple syrup in a pan. Heat the mixture.

Add the Good ol’ Rum!! and all the spices along with the zest of orange and lemon.

Heat it for about 5-7 minutes and your Apple Cider is ready!

Apple Cider! Its yum when hot!

Ingredients

  • 6 cups apple juice
  • 1/4 cup  maple syrup
  • 2 cinnamon sticks
  • 4 whole cloves
  • 1/4 cup rum
  • 1 orange zest
  • 1 lemon zest

Directions

  1. Pour the apple juice and maple syrup into a large stainless steel saucepan.
  2. Add the cinnamon sticks, cloves, rum, orange peel and lemon peel in the pan.
  3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
  4. Remove the cider from the heat. Seive the cider.
  5. Ladle the cider into big cups or mugs. Drink Hot or Cold. I usually prefer hot!

(Adapted from allrecipes)

Italian Baked Fish

8 Nov

Inspired by Goa trip, I had to come back and try on some seafood. So I decided to cook fish in an Italian way. This is very healthy and brings out great flavors of olives, lemon and sun-dried tomatoes. I just love the combination of citric food along with the seafood.

I used the following Ingredients:

200 gm fish fillets

2 tbsp olive oil

2 tsp lemon juice

zest of 1 lemon

2 cloves garlic

salt to taste

pepper to taste

7-8 olives sliced

2-3 sun-dried tomatoes

1 tsp oregano

1/2 tsp red chilli powder

Here is how I prepared:

Marinate the fish with some olive oil, lemon juice & zest, salt, pepper.

Now add a few olives, some sun-dried tomatoes and garlic.

Some more sun-dried tomatoes to give some more tangy flavor!

Some red chilli powder, and oregano to give italian style!

Wrap with the foil. Bake in the over for 30 minutes at 190 degree celsius.

Serve with lemon wedges and some parsley.

Viola! See how scrumptious and delectable it looks.

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