CHIILI FISH

For Marinate:

1/2 kg Boneless Fish Pieces Cut into small square cube (I used Basa fish)
1/2 tsp Black Pepper Powder 
1 tsp Soy Sauce
Salt to taste

For Batter :

1 no Egg 
1/4 cup Corn Flour 
1/4 cup All-Purpose Flour/Maida 
Water as needed
Oil for frying

For Sauce :

2 cup Onion  ,finely chopped
1 tsp Garlic, finely chopped
1/2 cup Capsicum, diced
4 nos Green chilly ,finely chopped
1 tsp Kashmiri Red Chilly  (optional- Here i have used get for more colour)
1 tsp Red Chilly Powder
3 tsp Chilly Sauce
1/2 tsp Sugar
2 cup Water/Stock 
1 tbsp Corn Flour  
Spring Onion Greens : for garnishing (Chopped)
Salt to taste
Peanut Oil/Cooking Oil as needed

Method

Marinate the fish pieces with above mentioned marinate ingredients and mix well and keep it for 30 minutes preferrably in a refrigerator.
Heat oil in the frying pan; Prepare the batter, mix all purpose flour,cornflour,salt for taste.
Beat the egg and mix it with flour,add little water and make it to a thick batter.
Dip the fish pieces in the flour batter and deep fry till it turns to light golden brown in color,remove and set it aside.
In the remaining oil,add chopped garlic,green chilles,chopped celery,onion and saute them until onion turn translucent.
Add diced capsicum,red chilly powders and saute for couple of minutes now add stock/water and allow it to boil.
Add chilly sauce,sugar,salt and mix well now add the fried fish pieces.
Mix the corn flour with little water and mix it well with the sauce and simmer for 2 minutes.
Garnish with spring onion greens. Serve hot and Enjoy!

CHILLI MUSHROOM

Ingredients

1 cup of button mushrooms (cleaned and quartered)

½ cup bell pepper/ capsicum cubed

⅓ cup chopped spring onions

1 green chili 

1 medium onion cubed and layers separated (optional)

1 tbsp chopped garlic

1 tbsp olive oil

1 tsp soya sauce

¾ tbsp tsp chili sauce 

¾ tbsp tomato ketchup

⅛ tsp pepper powder

Salt as needed

2 tbsp water

Method

Rinse and wipe off mushrooms with a kitchen towel. Slice or halve or quarter them. If you want to remove the skin you can just peel off.
Heat a wide skillet with oil on a high flame.
Add garlic and saute for a min to get a good aroma. Add mushrooms and chili. Saute for 2 mins. Cover and cook until the mushrooms are half done.
Add the capsicum and spring onions, toss and fry till the capsicums are almost cooked but not soft. Make sure mushrooms are cooked as well.
Add the sauces to the skillet evenly. Add 2 tbsp water. Add pepper powder. Toss and fry for another min or until the sauce thickens. 
Serve chilli mushroom with hakka noodles or fried rice.

BABY CORN 65

Ingredients

Baby corns (sliced into half) – 12 to 15 ( I used can baby corn )

1 bunch Coriander leaves
2 sprigs Curry leaves
2 Green chili finely chopped
Ginger  small piece finely chopped
5-8 Garlic cloves
Salt as per taste
1/2 tsp Garam Masala Powder
1 tsp Kashmiri Red Chili Powder  (You can use any red chili powder. But to give more color, we are using Kashmiri red chili powder instead of an artificial food color).
1/4 cup Rice Flour
1 tbsp All-purpose Flour
1 tbsp Corn Flour
1tsp  Lemon Juice
1 tbsp Curd
 Cooking oil for deep frying.

Method

First, boil the baby corns by adding some water into a pan.
When the water is boiling, add a pinch of salt and then I’m going to add the sliced baby corns into hot water and I’ll boil them for two to three minutes.When the baby corns are boiled, keep them aside.
Next, prepare the batter for frying the baby corns. 
Add coriander leaves, curry leaves, one green chili , ginger and garlic. If you want more spiciness, you can add more of green chilies.
Blend them together and make into a rough grounded paste.
Add the paste to a mixing bowl, add garam masala powder, add ½ teaspoon Kashmiri red chili powder. You can always adjust your spice level. Again, you can use any red chili powder. But to give more colour, we are going to use Kashmiri red chili powder because I don’t like to add food colour.
Add rice flour, add all-purpose flour, add salt as per taste and mix them all.
Add lemon juice, add 1 tablespoon of curd and mix all ingredients to make it a nice thick smooth batter. 
You may have to add little bit of water as well because the batter shouldn’t be neither too thin nor thick. 
Drop all the babycorn pieces into the batter. 
Pour cooking oil on a pan and heat it on a medium flame.
When the oil is hot enough, add the babycorn mixed with batter into the hot oil.
Fry them for at least two to three minutes until they are brown colour. Don’t try to flip them around as soon you put them into the hot oil, because they masala batter may come off.
The fried babycorns are ready. Keep them aside.
Your BabyCorn 65 is ready.
Enjoy this crispy and crunchy recipe.

CHINESE PAKODA

Ingredients

1 cup chick pea flour or besan
1 cup grated cabbage
1 cup onion finely chopped
1/4 cup green capsicum finely chopped
2 tbsp carrot finely chopped
2 tbsp ginger garlic paste
pepper
salt
2 tsp soyasauce
1 tsp chilli sauce

Method

Take a big bowl , mix all the above and keep it for 1 hour .
Take a Kadhai , pour oil make small balls and deep fry .
Yummy Pakodas are ready.

INDO-CHINESE CHILLI FISH

Ingredients

1 lb Fish boneless

To marinate
1 tbsp soya sauce
1 tbsp Worcestershire sauce
1 tsp chilli powder
salt
Oil for frying

3 onions sliced
5 cloves garlic thinly julienne
1 1/2 " ginger thinly julienne
4 nos green chilli slit lengthwise
few curry leaves
3 stalks of scallions thinly sliced
salt to taste
oil
1 tsp soya sauce
4tbsp ketchup

Method

Marinate the fish pieces in Soy sauce, Worcestershire sauce, chilly powder and salt. Be aware of the salt in the Soy and Worcestershire sauces while adding  salt. Keep the marinated fish aside for 30 minutes

Heat oil in a non-stick pan and shallow fry the fish pieces. Keep it aside

Heat oil in the same pan and add onions, garlic, ginger, curry leaves and green chilly and saute until the onions are browned

Add the chopped scallions and saute for a minute

Stir in the Soy sauce and ketchup.

Now gently stir in the fried fish and mix gently to avoid braking the fish pieces.

Cook for a minute or two and serve hot.

Notes and Tips

I used low-sodium Soy sauce which is considered healthier than the traditional version.

You can use Paprika instead of Chilly powder or remove the seeds from the green chilly to reduce the heat index

If you are using a white flaky fish like Tilapia be careful, while turning it during frying and also while tossing the ingredients together, to keep the fish pieces intact. 

FIVE SPICE CRISPY TOFU

Ingredients

1 block of plain firm tofu (not silken)
1- 2 tbsp soy sauce
A thumb of ginger, grated
2 tbsp sweet chilli sauce
2 tsp Chinese five spice powder
1-2 tbsp sesame seeds (regular or black or a mix)
2 tbsp corn flour
½ tsp chilli flakes (optional)
Salt and pepper
oil for frying

Method

Mix all of the marinade ingredients together in a bowl-slice the tofu into thick chunks and place in the marinade for at least an hour but up to 3 days- it will taste stronger over time.
 Remove the tofu from its marinade, drain on kitchen paper and gently squeeze, covered in kitchen paper.

Mix together the cornflour, sesame and spices and press the tofu in the spice mix.
Heat  sunflower oil in the wok and heat until hot-test by dropping in a small piece of tofu ,it is hot enough when the tofu floats to the top straight away and becomes crispy and golden.
Fry the tofu in 2 batches until golden and crispy, remove from the oil with a slotted spoon and drain on kitchen paper and repeat with the remaining tofu. Set aside.
Crispy Tofu is ready ...

VEG CHINESE NOODLES

  

This dish is made of udon noodles. Udon is a type of thick wheat flour noodle of Japanese cuisine.

Udon is a thick white wheat noodle with a texture suitable for more hearty dishes, especially stirfry and soup. It is made from organic soft wheat , it is high in adhesiveness and elasticity with a pleasing texture and flavour. 

Cooking Instructions : Boil for 10 minutes, If stirfrying boil for 8 minutes (noodles will receive extra cooking in  the wok)

1. 
   

   

   
   

   
   

   Ingredients

   1Packet Udon Noodles

   1 Package medium Tofu cut into cubes 

   1 Green Bell Pepper sliced thinly 

   1 Red Bell Pepper sliced thinly

   1 Carrot julienned 

   7-8 Baby corn cut diagonally

   3-4 Spring onions finely chopped

   1-2tbsp Tomato ketchup

   1-2 tsp Sriracha Chili sauce

   1tbsp Soyasauce

   1tbsp Teriyaki Sauce

   
   Method

   Drain  the tofu and cut into cubes. Add salt to it

   Heat a nonstick frying pan  and add tofu pieces and saute till brown colour. Keep it aside.

   Add chopped carrot, baby corn , and fry for a minute.

   Add sliced bell peppers, fry for a minute.

   Add ketchup, Chilli sauce, Soyasauce , Teriyaki sauce and mix well so that all the sauces blend well with vegetables.

   Now add the cooked udon noodles and mix well.

   
   

CHILLI TOFU

This dish can be made with paneer too.

 

Ingredients

200 gms Tofu , cut into cubes

1 Onion chopped 

1 cup Bell Pepper (red, green, yellow)  

1 tsp Ginger, chopped                   

1 tsp Garlic, chopped                           

1 tsp Pepper powder                         

1 tbsp Soya Sauce                          

1 tsp Vinegar                                  

1 tsp Tomato Ketchup                    

Water   as needed

2 tbsp All-purpose flour                  

1 tsp Cornstarch                            

Salt as per taste                                       

1 tsp Chilli paste                           

2 tbsp Oil

Method                          

In a bowl, add some chilli paste, salt, cornstarch, all-purpose flour, little water and mix well to make a slightly thick batter.
In this mixture, add in the tofu pieces and mix gently to coat the tofu pieces nicely.
Heat 1 tbsp oil in a pan and  fry the tofu pieces until they turn golden in colour and crisp.

In a bowl, add tomato ketchup, vinegar, salt, soya sauce, pepper powder and mix well. Keep this mixture aside.

Heat little oil in a pan and when it becomes hot, add finely chopped ginger, garlic, green chillies and sauté.
Add red, green and yellow coloured bell peppers and onions.
Slightly sauté and add in the mixed sauces mixture. Mix well and bring to a boil
Finally add the fried tofu and toss well.
Serve hot.

SHEZWAN NOODLES

 

 

 

Ingredients

1 packet plain noodles

2 tsp soya sauce

1/2 cup cabbage finely chopped or julienned

1 small carrot julienned

3 tbsp garlic finely chopped

10 dry red chilli

4 tbsp oil

spring onion to garnish

salt and water as needed

 

Method

Boil enough water and cook the noodles as per the package instructions. It hardly takes 4-5 minutes after you add the noodles to the boiling water. Drain and wash immediately to prevent sticking.

 

Soak red chillies in hot water for 30 minutes or boil water and add the chillies, cook for 5 minutes. Cool down and grind to a paste. Make sure to grind properly.

Finely chop all the required garlic, vegetables and keep all the other ingredients ready.
Heat a kadai with enough oil, add a red chilli followed by the chopped garlic. Fry just for a minute,taking care, not to change its colour.Do not over fry. Add the chilli paste.
Give it a fry for minute over medium flame until the oil separates. Add chopped carrot first, fry for 30 seconds in high flame, then lastly cabbage.
Stir fry for a minute over high flame.
Add  salt, chilli sauce, soya sauce, pepper powder. Stir quickly and add the cooked noodles.
Mix or toss well so that everything gets mixed up evenly. Adjust salt and add oil if needed. Transfer to the serving bowl.

Notes -
If noodles get stuck to each other before you add along with veggies, just sprinkle some water to loosen it.
You can add spring onion in this recipe, finely chopped – white part after garlic, green part finally for garnish.
You can grind the chilli paste ahead and store in refrigerator and use it as needed (just for the sake you cannot grind too little chilli to make smooth paste).
Do not over fry garlic as it will not lend the flavor we need for this recipe.

Adding lots of garlic is must for this recipe. Otherwise no flavor. 

Sesame oil and olive oil works Serve hot as such or any manchurian side dish .

SHEZWAN CHILLI POTATOES

Ingredients

2 large potatoes
1 large onion
1 large capsicum
1 large tomato
1 tsp soya sauce
2 tsp tomato sauce
1 tsp chili sauce
2 tsp chopped garlic
2 tsp chopped Ginger
6 green chilies chopped
2 tsp cornflour
1 tsp pepper powder
salt as per taste

Method

Cut potatoes into cubes. Mix corn flour and salt to the potatoes  and deep fry.

Cut capsicum, onion and tomato in cubes and keep aside .
In a pan heat oil and add ginger, garlic, green chillies and onions. Saute for a minute.
Now add soya sauce, chilly sauce , tomato sauce, capsicum, onion, tomatoes and stir fry for a minute.
Add fried potatoes  , salt, black pepper and saute for 2 minutes.
Serve hot with Chinese fried rice or noodles.
Note - You can add the sauces according to your taste.
 

TERIYAKI CHICKEN BITES

Ingredients
1/4 cup soya sauce
2 tbsp honey
1 tbsp rice vinegar
1-2 tsp ginger garlic paste
1 tsp hot pepper sauce
1/2 kg chicken chopped into bite size pieces
1 capsicum

Method
Take chicken in a bowl. Add soya sauce, honey, rice vinegar, ginger garlic paste, hot pepper sauce. Marinate chicken and keep it for 1 hour.
Soak wooden skewers in water. Put chicken pieces on it, with layers of capsicum. Bake in the oven at 350F for 12-15 mins.

VEG MANCHURIAN

Ingredients
1 cup shredded cabbage
1 cup shredded carrot
1 cup flour
salt
oil for frying
2-3 tbsp. ginger garlic paste
3-4 green chillies
1 onion finely chopped
1 tsp pepper
2-3 tbsp soya sauce
2-3 tbsp cornflour
2 tbsp  spring onions finely chopped

Method
Take a bowl , put shredded cabbage and carrot . Now add the required amount of flour and salt and mix well. Make small balls out of it and deep fry in a kadhai until brown n crisp. Keep the Manchurian aside.
Take a frying pan and  pour oil in it , add ginger garlic paste , green chilli, and onion . Saute it for 5 mins until brown.
Add 1 cup water , salt , pepper n soya sauce. Boil it for 5-10 mins.
Make a paste of cornflour and water in a bowl.  Pour this paste in the pan. Now the sauce will thicken. Add Manchurian balls in it . Boil for 5 mins. Garnish it with finely chopped spring onions.
Enjoy your veg Manchurian.