Tuesday, 22 April 2008

Indo-Chinese Cooking : Chilly Chicken

I always loved chinese food, especially Indo-Chinese. When I first came to Germany, J took me to a chinese restaurant, and when the menu cards arrived, I eagerly opened them to find dishes like Manchuria, Chilly Chicken, Ginger Chicken etc etc... But to my surprise I found something like Kung-Pao, Chicken in sweet and sour sauce etc...

ChillyChicken1

I was very much disappointed at the fact that, Manchuria and Chilly Chicken etc, are found only the the Chinese restaurants in India.

Last weekend we have been to our friend's place in Munich, and suddenly the two men J and J wanted to have something spicy and so we decided to make Chilly Chicken, after browsing on net for the recipe, and after mix and match from here and there, we came up with this recipe.

Ingredients:
For Chicken:
Chicken Breasts: 500 gms, cut into bite sized pieces
Cornflour: 1 tbsp
Egg: 1
Salt: to taste
Ajnimotto: 1/4 tsp
Ginger Garlic Paste: 1 tbsp
Pepper Powder: 1 tsp
Oil: for frying

To Finish:

Oil: 2 tbsp
Green Chillies: 8 to 10, slit length wise, acc. to your taste buds
Capsimcum: 1 large, cut into cubes
Onions: 1 large, cut into cubes
Chopped Ginger: 1 tbsp
Chopped Garlic: 1 tbsp
Salt: to taste
Soya Sauce: 2 tbsp
Ajnimotto: 1/4 tsp
Red Chilly Sauce: 1 tbsp
Cornflour: 1 tbsp, mixed in little water
Spring Onions: to garnish

ChillyChicken2
Chilly Chicken : The Steps


How I did it:
  1. Mix chicken with all other ingredients, mentioned under 'For Chicken'.
  2. Heat oil in a wide pan, and fry the chicken.
  3. Keep aside.
  4. Take an other deep pan, add little oil.
  5. When hot, add green chillies and chopped ginger and garlic.
  6. Then add Onions and Capsicum.
  7. Add little salt and fry for 5 mins.
  8. Add Soya Sauce, and ajnimotto and Chilli Sauce.
  9. Fry for 2 mins more.
  10. Add the fried chicken pieces and 2 to 3 tbsp of cornflour mixed in water.
  11. Mix well and fry for 2 more mins.
  12. Serve Hot.
And the Verdict:
Spicy, yummy.. and though it comes under chinese cusine, its truly Indian at heart :)

Sunday, 13 April 2008

Onion Pesarattu (MoongDal Dosa)

Pesarattu5
Pesarattu with Coconut Chutney


Whenever we used to visit a udipi restaurant, the first thing that I would order was DOSA. I always used to spend atleast 10 mins on the menu reading all types of dosas available. As far as I can remember only Dosa has such huge variety of variations - Plain Dosa, Onion Dosa, Masala Dosa, Paper Dosa, Rava Dosa, Set Dosa, MLA Dosa and what not :)

One variety which I like in Dosa apart from the above mentioned is Pesarattu. I always used to wonder why is this not mentioned under Dosa category in restaurant menu.

I have been reading all the blogs from past 3 months, and it has been raining Dosas in Blogosphere since the day Srivalli announced the Dosa Mela. I felt very bad missing all the fun becoz of Morning Sickness, but I am glad that I am able to make it before the deadline :)

Onion Pesarattu:
Ingredients:
MoonDal(Whole or Split): 1 1/2 cups
Salt: to taste
Water: as needed, while grinding
For Topping:
Onion: 1, finely chopped
Green Chillies: 5, finely chopped
Ginger: 2 inch piece, finely chopped


dal_batter
Soaked MoongDal and Dosa Batter


How I did it:
  1. Soak MoongDal overnight in sufficient water.
  2. Grind it to Dosa consistency the following morning, using water as required.
  3. Mix salt.
  4. There is no need to ferment the Pesarattu Batter as we do it for regular Dosa.
  5. Take a Dosa tava and when hot put a ladle full of batter and spread it.

  6. dosa_fry
    In Process!

  7. Mix all the ingredient mentioned under topping, and put a spoonful on the dosa.
  8. Put oil on the sides and on the dosa.
  9. Let it fry till crisp. There is no need to turn over.
  10. Serve Hot with Coconut Chutney.

dosa
Yummy!!


And The Verdict:
A very wholesome, nutritious and delicious breakfast... Just Yummyyy!!!

Food Event:
This is my entry for the Dosa Mela event being hosted by dear SriValli of Cooking For All Seasons.