Tag Archives: Chinese

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.

 

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Chinese Idli

2 Sep

Cooking is just about creativity, how you can transform a simple dish into something exotic. This recipe is from my old books. It is noted as my mum used to make for me as a kid. We usually eat idli with sambar, this is a little twist to the south Indian meal with some Chinese tadka. Amalgamation of the two flavours gives a wonderful taste.

So I started by taking a skillet and adding oil and rye seeds to it. Let it sputter.idli

 

Now some onions..IMG_3418

 

Add some garlic…

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Carrots..

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Some Yellow Bell Peppers..

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Some Red Bell Pepper..

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Some Green Bell Peppers..

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Mix Mix…

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Place the idlies and Mix Carefully…

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Yummilicious Idlies…

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Ingredients
12 idli (1 packet of idli mix)
2 tbsp oil
1 tsp rye (tiny mustard seeds)
1 tsp minced garlic
1 sliced onion
½ cup sliced carrot
½ cup julienne green bell peppers
½ cup julienne yellow bell peppers
½ cup julienne red bell peppers
1 ½ tsp soya sauce
1 tsp vinegar
2 tbsp ketchup
½ tsp black pepper
½ tsp salt

Method:
• Make idlis according to the packet and keep aside.
• Take oil in a skillet. Put the mustard seeds and let it sputter.
• Add the garlic. Sauté for a minute.
• Add the onions. Let them cook till translucent.
• Gradually add the carrot, and the bell peppers. Sauté for about 2-3 minutes.
• Mix soya sauce, vinegar, ketchup, salt and pepper in a bowl and add it to the pan. Stir well.
• Place the idlies and mix carefully with the vegetables.
• Serve hot.

 

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Vegetable-Egg Fried Rice

8 Jul

“After a good dinner one can forgive anybody, even one’s own relations.” -Oscar Wilde

I came across this quote by Oscar Wilde which really made me stop and think. I actually paused and thought what he actually meant by it. It is the mere importance of FOOD. All of us eat food to live. But there are few (like us, who totally indulge in food) who savour the taste and relish their each meal. In a fast paced society, where everyone is competitive and busy in their chores and work, I would suggest take out time for your meals where you enjoy it.

“As I can’t stand people who donot take food seriously” -Oscar Wilde

A thoughtful meal can actually win anyone’s heart. A food has such a deep connection with  our soul. The time taken to think and prepare the meal actually puts lot of your concern, love, positivity towards the food prepared. There is no one who denies the effort and the love with which you cook. So go ahead and make someone feel special and feel loved and create something exotic!!

The fact that I love food soo much is because I can show my love for people around me through my food and it also gives me a chance to explore the creativity in me. So there are many time when I create my own recipies ad I am thrilled. This vegetable fried rice is one of them.

rice

Serves 4

Ingredients:

1/2 cup chopped red bell peppers

1/2 cup chopped yellow bell peppers

3 scrambled egg

1 chopped carrot

1/2 cup chopped french beans

1 tbsp vegetable oil

1 tbsp minsed garlic

2-3 chopped white  (part) spring onion

1/2 cup chopped scallions

1 tsp soya sauce

1 tsp red chilli sauce

1 tbsp vinegar

1 1/2 tsp salt

1 cup uncooked rice

1 3/4 cup water

1 tsp olive oil

salt

Method:

  1. Rinse the rice in a few changes of cold water. Drain the rice well in a sieve.
  2. In a medium, heavy bottomed pot with a tight fitting lid, combine 1 3/4 cup water, the rice and a bit of olive oil and salt. Bring to boil over high heat. As soon as water is boiling, lower the heat to simmer and cover. Cook at a gentle simmer until the water is completely absorbed and rice is tender, about 12 minutes.
  3. Remove the pot from the heat and let it sit, undisturbed with the lid on, for atleast 5 minutes and for as long as 30 minutes. Remove the lid, fluff the rice gently with a fork. Keep aside.
  4. Mix the vinegar, red chili sauce, soya sauce and salt. Keep aside.
  5. Heat a skillet with 1 tbsp vegetable oil. Add onions, when transparent add garlic. Gradually add carrot and beans. Let it cook for 2 minutes. Add the scrambled egg.
  6. Now add the rice in 3 batches. When you add for the first time, mix the rice carefully with the vegetables (not breaking the rice). The second time you add, pour the vinegar mixture evenly all over and add red bell peppers. Mix carefully. Finally when you add rice, mix along the yellow bell peppers and the scallions and mix it carefully.
  7. Serve hot!

 

 

 

Chili Vegetable & Egg Stir Fried Noodles

10 Mar

Living in Delhi involves a lot of social commitments. Easily we end up eating outside meals at least three times a week. This is then followed by stomach issues. So whenever I can, I try to avoid the outside spicy food. So I prefer to replicate the restaurant dishes at home in a healthy way.

Recently, I just craved to have nice vegetable stir fried noodles. After having some Teppanyaki food on a our anniversary we relished the taste of egg in rice and noodles. Before this I have never tried putting egg in home-made noodles and rice. I tried with noodles this time and it worked really well.

This is my own recipe. I like it when I follow my instincts and the recipe works well. 🙂 It is indeed very satisfying.

So here is what you need:

Serves: 2 persons

200 gm egg noodles

2 tsp olive oil

2 dried red chili

4-5 garlic cloves, finely chopped or minced

1 green capsicum, sliced

1 small carrot, sliced

8-10 mushrooms, sliced

1 egg

7-8 french beans, sliced

1 tsp dark soya sauce

2 tsp vinegar

1 tsp red chilli sauce

3/4 tsp pepper

1 tsp salt

Method:

  1. Boil 5-6 cups of water, add some salt and oil. Add the noodles. Let them cook for  7 minutes. Strain them and add some oil so it doesn’t become sticky.
  2. Soak the dried red chili’s in a bowl of water. Keep aside for 10 minutes.
  3. Heat a pan. Add olive oil. Saute garlic till it becomes aromatic. Add the soaked chilies.
  4. Now add carrots, capsicum and mushrooms and french beans. Saute till they get cooked properly.
  5. Push the vegetables a little aside in the pan and add the egg to the same pan and scramble it well with a wooden spatula.
  6. Once the egg is cooked properly combine it with the vegetables (it may look a bit messy but once you combine with noodles it will become fine).
  7.  Add the noodles. Stir them properly.
  8. In a small bowl, mix the soya sauce, red chili sauce, vinegar, pepper and salt. Add it to the noodles.
  9. Mix well and serve hot!!

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