Szechwan Chicken quick prepration

SZECHWAN CHICKEN A tasty dish with a combination of fried chicken pieces and
spring onions in spicy chicken stock. The Indian style adds flavors of Spice to this recipe!!!


INGREDIENTS

For the Marinade:

• Chicken, medium size 1 no.
• oil For deep frying
• For the Marinade
• Ginger paste 1 tsp.
• Garlic paste 1 tsp.
• Chili paste 1 tsp.
• Soya sauce 2 tbsps.
• Cornflour 2 tbsps.
• Egg 1 no.
• Salt To taste]

For the Sauce:

• Spicy chili oil or ordinary oil 3 tbsps.
• Finely chopped ginger 1 tsp.
• Finely chopped garlic 1 tbsp.
• Dry red chilies cut into 4 pieces each 2 nos.
• Sesame seeds(optional) 1/2 tsp.
• Slanting pieces of spring onion 1/4 cup.
• Chicken stock 1/2 cup
• Tomato sauce 1/3 cup
• Soya sauce 1 tbsp.
• Chili sauce 1 tsp.
• Vinegar 1 tbsp.
• Sugar 1 tsp.
• Black pepper 1/2 tsp.
• Ajinomoto A pinch
• Salt To taste
• Cornflour mixed with water 3/4 tbsp. & 1/4 cup

For the Garnish:

• Spring onion tops 4 long thin pieces
• Spring onions 4 long thin pieces

Method of preparation

1. Cut the chicken,retaining the bone, into small serving sized pieces.
2. Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.
3. Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
4. Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
5. Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on a high flame for 1 minute.
6. Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
7. Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
8. Garnish with the spring onion and spring onion tops.
   

GINGER CHICKEN Indian recipe

GINGER CHICKEN Chicken shreds with mushrooms prepared in Soya - ginger sauce



INGREDIENTS

• Cooked & shredded Chicken 500 gms
• Dried Mushrooms 4 nos.
• Finely chopped onion 1 no.
• Chicken Stock ¼ ltr.
• Soya Sauce ¾ cup
• Fresh ginger,finely chopped 1 tbsp.
• Garlic clove, crushed 1 no.
• Vinegar 4 tbsp.
• Sugar 1 tsp.
• Cornflour 1 tbsp.
• Sherry 1 tbsp.
• Tomato puree 1tsp.
• Pepper To taste
• Salt To taste
  

METHOD

1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.
4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the chicken.
6. Add the mushrooms and cook till sauce thickens slightly.
7. Serve hot.
   

Sindhi Saibhaji easy recipe

Sindhi Saibhaji - quick Indian recipe
Ingredients:
each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. French beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida.
METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. Ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time)

Bhel Puri - Quick Indian Recipe

Bhel puri is and easy to prepare Indian recipe
Ingredients:

Puffed Rice (1 carton of Rice Krispies may be used)
1 packet Bhel mix or Sev
2 cups Mashed boiled potatoes (mashed coarsely and then salted)
½ cup Chopped fresh coriander leaves (a.k.a Chinese parsley)
3 Tbsp Freshly roasted and ground cumin
to taste Green chilies
1-2 Tbsp Freshly ground black pepper
to taste Tamarind
to taste Jaggery (or Brown Sugar)
1 cup Chopped onions.
Method:
First boil the potatoes, mash them, salt them, and add pepper to taste. Add some coriander leaves too. Roast the cumin and grind it. Dissolve about 4 Tbsp of tamarind concentrate in 1 cup of hot water, and let it simmer and thicken gradually. Dissolve the jaggery (or sugar) until the sauce becomes tart and slightly sweet. (You may add some salt and ground red paprika, if you want to.) The sauce should be of a consistency slightly thinner than maple syrup. Pour into a serving container (like a creamer). Mix the puffed rice and sev/bhel mix in a large bowl. On a plate, serve the rice-bhel mixture, add the potatoes, then the onions, chilies, and then dust the cumin powder over it. Next pour on the sauce and top with the coriander garnish. (Add salt/pepper to taste).
Mix the ingredients on the plate and serve.