Showing posts with label Indo chinese. Show all posts
Showing posts with label Indo chinese. Show all posts

Tuesday, 8 August 2017

Chilli Prawn / How to make Chilli Prawn

Who all are prawn lover here?  Because today I am sharing a prawn recipe. Many people love prawn, some do not and some cannot have them if they are allergic to it (just like me). However, we rarely bring prawn at home and I eat small portion of it. Last year when we visited USA we had lovely fresh shrimp preparation in a restaurant (Bubba Gump Shrimp Company) near Monterey Bay Aquarium. Just sitting on the side of the window, watching the Pacific ocean and enjoying shrimp with a glass of mocktail! Memories are so refreshing, it took me back to that time. Have you read my post of Monterey Bay Aquarium visit? It was a wonderful visit, hope to visit soon there.

Last week when we purchased shrimp I decided this time I will prepare something different. Because every time I prepare Prawn Malai Curry because my husband love it. I had some yellow and red bell peppers in my pantry so immediately I decided the menu ----- Chilli Prawn and Bell Pepper Fried Rice.  Believe me the combination came out just awesome.  This combination took very less time and you can enjoy a restaurant style food at home. Sometimes smart thinking helps to get the pat on your back :). Everyone at home enjoyed the meal. If you are deciding a party or small get together and if your guests love prawn you can definitely try this dish.

Chilli Prawn / How to make Chilli Prawn

Medium Size Prawns - 15 to 16 nos (approx. 300 gms)
Chilli Sauce - 11/2 tablespoon
Salt to taste
Corn Flour - 5 tablespoon + 1 tablespoon
Black Pepper Powder - 1 teaspoon
Dark Soya Sauce - 2 tablespoon
Spring Onion - 1/2 cup, chopped
Capsicum - 1 small, cut into strips
Garlic - 5 to 6 pods, chopped
Ginger - 1 inch, chopped
Green Chilli - 3 to 4 , cut longitudinally or you can chop them
Sugar - 1 teaspoon
Lemon Juice - 1 tablespoon
Refined oil for deep frying and cooking


1. Wash and clean the prawns properly and marinate them with salt, chilli sauce and lemon juice for 15 to 20 minutes.

2. Now take 5 tablespoons of cornflour in a bowl and coat the prawns into it.

3. Heat oil for deep frying and fry the cornflour coated prawns under medium heat and after frying take them out in a kitchen towel to absorb the extra oil.

4. Dissolve 1 tablespoon of cornflour in half cup of water and keep aside.

5. Heat a pan and  add 2 tablespoon of oil into it.

6. Once the oil become hot, add chopped garlic and ginger and saute for few minutes.

7. Next add chopped spring onions ( keep 1 tablespoon for garnishing), green chilli, and capsicums. Saute them on high heat for 2 minutes.
8. Add salt, sugar and pepper powder and mix well.
9. Finally add the corn flour dissolved in water and cook for a minute to coat all the prawns.
10. Switch off the gas and serve it in a plate garnishing with chopped spring onions.

Tuesday, 2 August 2016

Chilli Soya / Soyabean in Soya Sauce

 "Hardcore"  Non vegetarians always have difficulty eating vegetarian meals especially if the curry is very simple one. Though I am a non-vegetarian (but not hardcore), but I feel there are certain vegetarian curries such as Vegetable Kofta Curries, Vegetable Manchurians, Varieties of Soya Recipes etc.  that non-vegetarians can also enjoy their meals.

Chilli Soya is among one of them. I believe it can compete with any other non veg dishes. Chilli Soya is an Indo-Chinese dish which can be prepared quickly even if you have sudden guests for dinner at home. Here is the recipe for you:

Chilli Soya / Soyabean in soya sauce


Soya granules - 2 cups
Onion Petals - 1 cup, cut in diced shape
Capsicum -  3/4 cup, cut in diced shape
Garlic - 1 teaspoon, chopped
Green chilli - 1 teaspoon, chopped
Black pepper powder - 1 teaspoon
Garam masala powder - 1 teaspoon
Tomato ketchup - 2 teaspoon
Red chilli sauce - 1 teaspoon
Soya sauce - 1or 2 teaspoon
Salt to taste
Sugar - 1 teaspoon
Corn flour - 1 teaspoon
Refined oil


Boil the soya granules and strain the water. Keep them aside for half an hour. Then sprinkle corn flour on them and fry them with salt, garam masala powder. Heat oil in a pan and add chopped garlic & green chilli. Now add capsicum, onions, sugar and salt. Wait till onion become translucent. Next add  fried soyabean and cook for 5-7 minutes. Now add all the sauces one by one and black pepper powder. Stir it to mix them well. Switch off the gas and serve with roti or paratha. I added potato in this dish but you can avoid this. 

Monday, 15 September 2014

Mushroom Schezwan

Mushroom Schezwan is an Indo-Chinese recipe. Whenever we say 'Schezwan' the word comes in our mind is  'Spicy'. Yes, scheawan sauce itself is very spicy and so the schezwan dishes. Mushroom Schezwan is an easy and quick dish that you can serve with any Chinese main course such as fried rice or noodles. If you have some time in your hand, you can prepare a home base schezwan sauce and use the same for the dish. For the schezwan sauce, soak some kashmiri red chili (deseeded) in hot water for half an hour. Now in a mixer grinder pot take some garlic cloves, salt, sugar, vinegar and soaked red chillies. Make a smooth paste. Heat sesame oil and add this paste into it. Mix well and allow it to cool. Schezwan sauce is ready to use in recipe or you can store it for future use. 

Mushroom Schezwan


Mushroom - 2 cups, cubed
Onion - 1 medium, cubed
Ginger - 1 teaspoon, chopped
Garlic - 1 teaspoon, chopped
Carrot - 1/4 cup, finely sliced
Cabbage - 1/4 ccup, shredded
Capsicum - 1/2 cup, cubed
Green chilli - 1 teaspoon, chopped
Soya sauce - 1 teaspoon
Schezwan Sauce - 11/2 tablespoon
Tomato Ketchup - 2 to 3 teaspoon
Sugar - 1teaspoon
Vinegar - 1/2 teaspoon
Corn Flour - 1 teaspoon dissolved in 1/4 cup water
Refine oil - 1 tablespoon
Salt to taste


 Heat oil in a pan and stir fry the cubed onions. Next add in chopped ginger and garlic. Stir fry for 2 minutes on high flame and then one by one add mushrooms, cabbage, green chillies, carrot and capsicum. Add salt to taste and stir fry continuously. After that, add tomato ketchup, cornflour mixture and sugar, toss vegetables in that. Once the mushrooms are almost done, add in vinegar, schezwan sauce and soy sauce. Cook for few more minutes and serve with fried rice or noodles.

Sending this to: Full Scoops
Sending this to: Mayuri's Jikoni & Citrus Spice "In my veg box Mushroom"

Thursday, 14 August 2014

Chilli Chicken

 Chilli Chicken is an Indo-Chinese dish. I said Indo-Chinese, because this is a fusion dish. As we know,  various nations at different times has influenced Indian food and cuisine. China is not exceptional. We found their influence in Indian food, especially in bong food and culture. So we bongs love Chinese dishes just like our authentic  Bengali foods. The reason behind is in 18th century Chinese community first emigrated from china to Calcutta port and dwelled in 'city of joy' , later spread in Delhi and Mumbai (Wikipedia Info). As you must have observed Pav bhaji, Vada pav stalls in Mumbai, Idli-MeduVada stall at Chennai, similarly you can find lot of Chinese stalls at Kolkata's Street. Here is the Recipe of Chilli Chicken for you. This is going to be a long weekend, what's your plan?  :)

Chilli Chicken


 Chicken pieces -300 to 350 gm, boneless (I used bone pieces)

Egg - 1

Corn flour - 1/2 cup

Garlic paste - 1/2 teaspoon

Garlic - 2 teaspoon, chopped

Ginger paste - 1/2 to 1 teaspoon

Onion - 2 medium size, diced

Capsicum - 1, diced

Green chillies - 4 to 5,  thickly sliced (remove seeds if too hot)

Soy sauce- 1 tablespoon

White Vinegar - 11/2 tablespoon

Salt to taste

Refined oil


Marinate chicken pieces with salt and 1/2 tablespoon of vinegar for 15 to 20 minutes. Now beat the egg in a bowl. Mix egg, cornflour(Keep 1 teaspoon for making gravy), ginger- garlic paste, salt and water (as required) to make a thick batter. Add the chicken pieces into the batter and leave it for half an hour.  Heat the oil in a pan and deep-fry the chicken pieces  and until their color changes to golden. Take them out in a absorbent kitchen tissue to drain excess oil. Heat 2 tablespoon oil in another pan and add chopped garlic, next  add capsicum, fry for two minutes and next add onions and fry till they are translucent. Next goes green chilli, cook under slow flame for sometime and taste the salt. Now add soya sauce (according to it's strength) , white vinegar and deep-fried chicken pieces. Take 1 teaspoon cornflour and mix with 1/2 cup of water. Add this to pan and allow it to boil for few minutes. Garnish with green chilli and serve hot.

Tuesday, 24 June 2014

Mushroom Manchurian Gravy Recipe

Mushroom Manchurian Gravy Recipe is my today's blog post. Normally, we prepare 
Mushroom Manchurian. We often order mushroom manchurian in restaurant for a 
evening snacks. I preferred gravy recipe this time because I have planned to serve it with roti :)..Though I have prepared Mushroom Manchurian but have no shared here. I will share the dish some other time. This is an Indo-Chinese dish. In this dish spring onion is important, however while I was preparing this I did not get spring onion in the market so could not add here. When you are making this recipe please try to add spring onion else you have to avoid it just like me. Though I have not added spring onion but mentioning in the ingredient and procedure so that you don't miss out. :)So friends and readers, here is another recipe of mushroom just for you all.

Mushroom Manchurian Gravy


Mushroom - 200 gm
Onion Petals - 1 cup
Capsicum - chopped, 1/2 cup 
Spring onion - chopped, 1/2 cup
Garlic - Chopped, 2 teaspoon
Green chilli - 2 teaspoon
Garlic paste - 2 teaspoon
Soya sauce - 4 teaspoon
Tomato ketchup - 21/2 teaspoon
Chilli sauce - 1 teaspoon
Sugar - 11/2 teaspoon
Ginger paste - 1 teaspoon
Black pepper powder - 2 teaspoon
Salt to taste
Corn flour - 2 table spoon
All purpose flour (maida) - 3 table spoon
Refined oil


Clean the mushrooms and dry them using kitchen tissues. Now cut them longitudinally into 3 to 4 pieces depending on each mushroom size. Keep them aside. Prepare a batter using corn flour, all purpose flour, salt, ginger paste, garlic paste, black pepper powder, soya sauce (11/2 teaspoon) and adding little water into it. Consistency of the batter would be medium to thick, so adjust the ingredients accordingly if required. Heat refined oil in a pan. Next dip mushroom pieces in the batter and fry till golden brown. Fry them in batches and keep them on  kitchen tissues to soak the extra oil. 
For making gravy you heat oil in a pan or reuse if you have the oil where you fried the mushrooms. Add chopped garlic, capsicum, onion petals, green chilli and spring onion. Cook them on a high flame. Once they are golden brown add tomato ketchup, chilli sauce remaining soya sauce and sugar. Now take 1 teaspoon corn flour and add half cup water. Dissolve it well and add into pan. Now boil the gravy and add salt as required. Serve hot with roti or naan or fried rice. If you want a thicker gravy add more corn flour. 

Friday, 9 August 2013

Hakka Egg Noodles / Egg Noodles

When my better half returns home from hectic office schedule, he loves to have something spicy or snack items. Everyday I could not make the same as my little one keeps me busy to play with her. Sometimes I prepare fried snacks or poha (spicy one) or hakka noodles. When I opt for the last option I don't end up making the instant noodles as we both don't like them due to enough eating during our hostel days. I prefer to use Ching's Secret Hakka Veg(/Egg) Noodles packet because each strand of it cooks perfectly. You can use the local brands too i.e. available in the market. Ching's secret has also some instant noodles but I choose either Hakka Veg / Egg Noodles of it.

Hakka Egg Noodles


Noodles - 150 gm
Carrot - sliced, 1/2 cup
Onion - sliced -1/2 cup
Beans - chopped, 1/3 cup
Capsicum - chopped, 1/3 cup
Green chilli - 1 teaspoon
Black pepper powder - 1 teaspoon
Salt to taste
Tomato Sauce - 2 teaspoon
Chilli Sauce - 1 teaspoon
Soya Sauce- 1 teaspoon
Egg - 1 or 2

Procedure (How to make  Hakka Egg Noodles)

Boil water in a vessel and when it boils add the noodles into it. Add 1 teaspoon oil to prevent the noodles sticking from each other. Wait for 6-8 minutes and stir it in between so that all the sides of the chunk are well cooked. But do not over cook the noodles, it should be firm at the same time not hard. Now pour them in a colander to drain the water and run cold water on it to avoid stickiness. Sprinkle some salt all over the noodles.

 In a pan heat oil and sauté all the vegetables using salt except onions and keep them aside. Use high flame to sauté them but should not be overcooked. In that same oil add the onion and fry them till little brown in color. You can also add some fresh mushrooms, spring onions and cabbage. Add the beaten egg and stir vigorously to scramble it. Then add the boiled noodles into it. Toss it and add sautéed vegetables, pepper powder, green chillies, salt as per taste, tomato ketchup & chilli sauce. And keep on tossing it to mix everything. Finally add soya sauce and mix it well. Do not cook for longer time after adding soya sauce. It may cause a bitter taste. Indo Chinese Hakka Egg Noodles is ready to serve.


Sunday, 28 July 2013

Sweet & Sour Capsicum Chicken Recipe

This vegetable of Solanaceae group is well known for it's nutritional values and health benefits. Yes I am talking about Capsicum which helps to lower cardiovascular diseases, diabetes, peptic ulcer, cancer and especially menopausal problems. Various studies showed that capsicum can be used as daily health supplement.

 I like the flavour of capsicum and I often use it in my cooking. Believe me, the moment I add capsicum into my cooking it adds a new flavour to my dish which I really enjoy. Today I add this to my chicken dish and prepared a tasty dish Sweet & Sour Capsicum Chicken.

Sweet & Sour Capsicum Chicken Recipe


Chicken- 500 gm
Capsicum - 2 big size, cut into big square shape
Onion - 1 big size, separate the petals and cut into square shape
Ginger paste - 3 teaspoon
Garlic chopped - 2 teaspoon
Green Chilli - 5-6, chopped
Turmeric powder - 1 teaspoon
Coriander powder - 2 teaspoon
Tomato sauce - 3 teaspoon
Chilli sauce - 1 teaspoon
Soya sauce - 2 teaspoon
Black pepper powder - 1 teaspoon
Lime juice - 2 teaspoon
Salt to taste
Sugar to balancing the sourness
Refined oil


Marinate the chicken pieces with lime juice, salt, black pepper powder (1/2 teaspoon) and ginger paste for 30 minutes to 1 hour. Heat oil in a pan and fry capsicums with little salt. Keep them aside. Now add chopped garlic in to oil and then followed by onion petals and green chilli. Add salt and sugar, fry them till the onions become half translucent, add marinated chicken. Cover the pan with a lid and cook for 10 minutes on slow flame. Now open the lid, stir it and add powder spices like turmeric powder, coriander powder, black pepper powder & salt as per taste. When the chicken pieces are almost cooked, add fried capsicums, tomato and chilli sauce. Mix them well and add soya sauce finally. Check the sourness and balance it with sugar. Serve it hot with fried rice, roti or paratha.

Flat 15% off on all Travel Accessories

Sending this to: Side Dish Mela

Friday, 21 June 2013

Chilli Potato/Potato in Soya Sauce

What would be for  tonight  dinner? Yes, this question keeps on banging my head daily. I get 'n' number of options for lunch menu (with rice) but for dinner (with roti) mostly  I think something different and quick recipes. Because with roti we don't like to eat our regular dishes. Finally, I picked up the recipe of Chilli Potato which I have learnt from my mom. This Indo-chinese recipe requires very few ingredients which are always available at home. I bet you all will relish this easy & tasty dish. Just have a look.

Chilli Potato/Potato in Soya Sauce


Potato - 2 - 3 medium size

Onion - one medium size
Green Chilli - 4-5, slited
Sugar - 11/2 teaspoon
Black pepper powder - 11/2 teaspoon
Soya sauce - 2 teaspoon
Tomato sauce - 11/2 teaspoon
Refined oil


1. Peel the potato and cut in wide elongated shape. You can also cut like wedges. Now half boiled the potato in a open vessel or in a pressure cooker (less than a whistle on high flame). If you have some boiled potato in your refrigerator, can also use that. 

2. Now heat oil in a pan and fry the parboiled potatoes with little salt. Do this step in high flame. Keep them aside.
3. In the remaining oil  fry the sliced onions with little salt and sugar till they are brown. 
4. Now take a bowl and put all the ingredients (except oil) together including fried potato & onion. Keep it for at least half an hour. You can keep it for one hour also. 
5. Finally, pour the mixture in the hot pan and toss well in high heat. Serve it with paratha, naan, kulcha or roti. You can also serve it with fried rice. 

Wednesday, 3 April 2013

Egg Fried Rice

Egg Fried Rice

Egg fried rice is a very common yet tasty dish which is available at every Indo-Chinese restaurants. This dish is a less spicy and delicious too. You can prepare this with left over rice as well as freshly cooked rice and can be served either as one-pot meal or with some other side dishes.


Rice (basmati/ regular rice/jeera rice) - 1 cup (Washed & Soaked)
Carrot - finely chopped, 1/3 cup
Beans - finely chopped, 1/3 cup
Spring onion - finely chopped, 1/3 cup
Green chili - chopped, 1 teaspoon
Pepper powder - 2 teaspoon
Egg - 1
Soy sauce - 2 teaspoon
Refined oil


Half cook the rice and after draining the water spread the rice into plates. Sprinkle little salt in it from the top. Now fry all the vegetables separately and keep aside. Heat oil in a pan and scramble the egg by stirring the spoon and keep separately. Now heat little oil in a wok and add salt as per taste and  pepper powder, slowly add half of the cooked rice & all the fried vegetables, egg and remaining rice into it. Add soy sauce and toss it properly. Serve egg fried rice hot !!
Sending this to: Sumee's Culinary Bites
 Sending this to: Made with love Mondays