Indo-Chinese : Chilli Chicken Dry !

Time for some Indo - Chinese recipe….what say ?!
The thought of Indo - Chinese recipes..makes you feel the Sweet - Sour - Spicy..all in one shot ..bring it on..Chilli Chicken Dry : Indo - Chinese style :-)

Chilli Chicken

Ingredients :

Boneless Chicken - 1/2 lb 

Chopped Bell Pepper / Capsicum - 1 to 1 1/2 cup( I used orange & yellow colored peppers )

Broccoli Florets - 1 cup

Chopped Onion - 1/2 cup ( I didn't use the onion for some reason )

Chopped Carrot - 1/2 cup

Chopped celery - 1/2 cup

Chopped Garlic & Ginger - 2 table spoons

Dry Red chili - 2

Sweet & Sour sauce - 3 table spoons

Soy Sauce - 1/2 table spoon

Red Hot sauce - 4 to 5  table spoons

Red chili powder / ground pepper powder - 1 tea spoon (OPTIONAL)

Oil - 3 to 4 table spoons

Sesame oil - 1/2 tea spoon (OPTIONAL)

Salt - As per the taste

Preparation :

- Dice the chicken into small to medium cubes.

- Wash the chicken thoroughly in the running water.

- Add 1 tea spoon of salt to the chicken & steam / boil the chicken in a pan, until well cooked.

- Don't add any extra water / oil to the chicken, steam it slowly under low to medium heat, until the chicken is cooked and all the water from the chicken is evaporated.

Steamed Chicken

- Mean while, chop the vegetables, ginger & garlic.

Indo-chinese

- Don't have to chop all the vegetable too finely, let the pieces be small to medium sized.

- Heat the oil in the pan and fry Chopped ginger & garlic, dry red chillies.

Chilli Chicken Dry

- Add all the chopped vegetables to the fried seasoning in the pan.

Chilli chicken dry

- Add a pinch of salt to this seasoning and give a good toss.

Chilli Chicken Dry

- Add the steamed chicken to the pan.

Chilli Chiken dry

- Stir well and let the vegetables & chicken be fried for few minutes.

Chilli chicken dry

- Add the sweet & sour sauce, red hot sauce to the vegetables, chicken & stir well.

Chilli chicken dry

- NOTE 1 : If you don't have sweet & sour sauce you can use tomato ketchup as well & also if you don't have red hot sauce, just substitute it with red chili powder but taste might differ. Also you can add other vegetables too, like cabbage, scallion / spring onions as per your preference.

- NOTE 2 : While adding sauce & cooking, make sure you cook on low heat.

- Add the ground pepper powder (OPTIONAL) & adjust the salt, stir well and let the chilli chicken dry cook under low heat.

Chilli chicken dry

- Once done, turn off the heat and add the soy sauce to the chili chicken dry and stir well.

- Before serving just coat the Chilli Chicken dry with little sesame oil & sprinkle some sesame seeds but this is totally OPTIONAL.

Chilli Chicken dry is all ready, you can have it with some stir fried rice / noodles on side !

Indo chinese style chili chicken recipe

Chia seeds Pudding with Chikoo !

It is been quite a while, I have posted any recipe..just held up with some work & tada..came back with a simple, delicious & healthy..easy..quick recipe for you all, and also this recipe is a perfect cooler for your body as the summer is going to visit us very soon ….. Hurrah…Lets Jump in to the recipe of,

" Chia seeds Pudding " with Chikoo (Sapota / Sapodilla) for that matter you can use any fruit of your choice !

Talking about the Chia seeds, these are very similar & belong to the same family of Basil seeds / Sabja seeds that we use for the summer drink in India. I remember my mother making sweet drink with sabja / basil seeds in the summer evenings !

Chia seeds pudding

Ingredients :

Chia seeds - 2 table spoons

Water - about 3/4 cup to soak the chia seeds

Milk - 1 cup

Sugar - 2 table spoons

Sapodilla / Sapota / Chikoo / Chiku - 2

Preparation:

- Chia seeds / basil seeds / Sabja seeds , soak them in about 3/4 th cup of water for 3 to 4 hours preferably over night.

Chia seeds

- You can see the well soaked / puffed up chia seeds after 3 to 4 hours / over night.

Soaked Chia seeds

- Boil the milk with sugar until milk becomes 3/4th of the original quantity.

- Remove the excess water from the chia seeds, or better you soak them just in 1/2 cup of water (Don't leave too much water along with soaked chia seeds).

- Add the boiled milk to the chia seeds & stir well.

Chia seeds pudding

- Adjust the sugar.

Chia seeds pudding

- Once the mix comes to room temparature, keep this chia seeds & milk mixture in the freezer for 15 to 20 minutes, covering with a lid / cling wrap, so that no water crystals will be formed over the pudding.

- Meanwhile, cut the chikoo and remove the seeds & scoop out the chikoo pulp.

Chikoo / Sapodilla / Sapota

- By now, the pudding must be slightly firm & ready to be served. Take out from the freezer and take the pudding in to serveware & top it with chikoo pulp.

- For that matter you can use any seasonal / Tropical fruit to top the Chia seeds pudding like, papaya, peaches, mango or passion fruit or any fruit of your choice.

Enjoy the chilled & delicious chia seeds & chikoo pudding !

Chia seeds pudding

Jalebi Recipe !

Making Jalebi at home will be so messy… this is what I thought, until I made Jalebi at home ! The delicious mouth watering Jalebi recipe..here it is… & as I said, I paired Jalebi & Poha Chiwda with cup of hot tea :-)

Check out the Poha / Avalakki Chiwda recipe @ Avalakki Chivda / Poha Chiwda

Jalebi

Ingredients :

All purpose flour /Maida - 1/2 cup
Yogurt - 1 tea spoon
Corn flour - 1 tea spoon
Baking soda - 1/4 tea spoon
Lemon juice - 1/2 tea spoon
Water - 5 to 7 table spoons
Oil - to fry the jalebi
Saffron - soaked in little water ( OPTIONAL can use food color too)

For Sugar Syrup :

Sugar - 1/2 cup
Water - 1/2 cup
Lemon juice - 1 tea spoon

Preparation :

- Soak few strands of saffron in a table spoon of water .

Saffron

- Add corn flour , yogurt, lemon juice & baking soda to the all purpose flour one by one.

Corn Flour

Yogurt

Baking soda

Lemon Juice

- Mix all the ingredients, slowly adding the water little by little ( 1 table spoon of water each time ).

Saffron soaked water 

- Add the saffron soaked water to the jalebi mix (Separate the saffron strands from the water).

- The consistency should not be too runny or watery.

- Take the Jalebi mix in a zip lock or ketchup bottle, so that easy to make the jalebi while frying, I used a ziplock cover.

- Keep the Jalebi mix aside & prepare the Sugar syrup.

Sugar Syrup :

Sugar

- Add water to the sugar & slowly cook the sugar syrup until it becomes little thick (Not required to be string consistency).

- Before turning of the heat, add the lemon juice to the sugar syrup so that, so that, syrup doesn't get crystallized.

Sugar Syrup

- Frying Jalebi,

- Make a small cut at the end of the cone (filled with jalebi mix)

- Heat oil in the pan & start making jalebi flowers in the oil.

Jalebi

- Fry Jalebi slowly flipping on the other side until they are turned golden brown color.

- Once fried, take them out on to a plate & keep them aside.

- Start dipping and soaking the jalebi in the luke warm sugar syrup for few seconds.

- Don't need to soak them for longer time..just need to soak them in sugar syrup for few seconds would be good enough.

Jalebi

- It is time to relish the Fresh home made Jalebi & you can store them too !

Jalebi

Chivda Recipe / Poha Chiwda / Avalakki Mixture

Snack time !!!! Here is a simple & spicy Poha / Avalakki Chiwda (Mixture) for you all…& I paired it up with jalebi at tea time !

Check out the Jalebi Recipe @ Jalebi Recipe

Poha Chiwda

Ingredients :

Thin Poha / Avalakki - 2 to 3 cups

Curry Leaves - 1 spring

Chopped Green chili - 1 table spoon

Red Dry chili - (crushed) 1 table spoon

Sesame seeds - 1 tea spoon

Raising - 2 tea spoons

Cashews - 2 table spoons

Jeera & Mustard seeds - 1 tea spoon

Peanuts / Ground nuts - 1/4 cup

Dry coconut flakes - 1/4 cup (small flakes / crushed)

Roasted chana dal - 1 table spoon

Oil - 3 to 4 table spoons

Turmeric powder - 1 tea spoon

Salt - about 1 tea spoon

Ingredients / avalakki chivda

Preparation :

- For this chiwda / Mixture take thin poha or avalakki 

Avalakki

- Heat the oil in the pan & add the jeera / mustard seeds mix and fry.

- Slowly start adding all the ingredients one by one except, turmeric powder & salt.

- Once the seasoning is fried, turn off the heat & add the turmeric powder and salt.

Chivda

- Give a quick stir & add the poha / avalakki to the seasoning & mix well through the seasoning.

Poha Chiwda

- Once the Poha mixture is come down to room temperature, can store it in a air tight container 

Avalakki Mixture

Mixed Sprouts Sundal !

On any festival day or vratam day..along with any sweet as prasada you get one more delicious prasada is, Chickepa (black chana) Sundal :-) !!!

Having, Mixed Dal / Bean Sprouts handy at home..quick spark in my brain to make Sundal / Guggillu With Mixed Sprouts !!!

Checkout the How to make mixed sprouts at home @ How to make Mixed Sprout at Home

Rolling out the recipe for you….

Sundal

Ingredients :

Mixed Sprouts / Any sprouts - 1 cup

Salt - As per the taste

Water - to boil the sprouts

For the seasoning:

Oil - 1 table spoon

Mix of Cumin seeds / Mustard seeds / Split moong dal / Split Chana dal - 1 table spoon

Dry red chili - 2

Curry Leaves - 3 to 4

Grated dry coconut - 1 to 2  table spoons

Preparation:

Mixed Sprouts

- Boil the sprouts in the water with little salt.

Boiled Sprouts

- Once boiled the sprouts, drain out all the water & keep the sprouts aside.

- Heat the oil in the pan & slowly start adding the seasoning ingredients one by one.

- Once the seasoning is roasted well, add the boiled mixed sprouts to the seasoning.

- Gently mix the boiled mixed sprouts through the seasoning & adjust the salt.

- After few seconds, turn off the heat and the tasty mixed sprouts sundial are ready !

Mixed Sprouts sundal