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Lamb Fry

35 mins

Ingredients used in Lamb Fry • Onions - 1 number. • Oil - as required. • Ginger garlic paste - 1 tablespoon. • Turmeric powder - 1 tea spoon. • Sliced chillies - 3 numbers. • Salt - to taste. • Red chilli powder - 1 tea spoon. • Curry leaves - 2 springs. • Cumin seeds - 1 tea spoon. • Cumin powder - 1 tea spoon. • Coriander powder - 1 tea spoon. • Coriander leaves (chopped) - 1 bunch. • Garlic - 4 cloves. • Lamb - 1 lbs. • Peppercorns - 8 numbers. • Butter - 1 tablespoon. • Water - as required. • Lime juice - 1 tea spoon.

In a heavy bottom, pan add some oil and when oil is hot add whole garam masala. When it splutters add cumin seeds add chop onions for this preparation. We don't have to brown the onions and add turmeric and ginger garlic paste and once the ginger garlic paste is cooked add nicely clean cubes of lamb or mutton and add little water to it and cook till meat is tender. Make sure your lamb is fully cooked as we are not going to cook this lamb in a gravy or anything. Take some garlic and a few cumin seeds and peppercorns grind it. In a panmelt the butter and mix the pestled powders, after 5 seconds add green chili and curry leaves. Add red chili powder, cumin powder, and coriander powder. After adding these to the lamb we use the bigger pan for evaporating the moisture. Add the chopped coriander leaves to garnish and add little lime juice to it.

mutton-and-lamb-recipes

Mutton Soup

50 mins

Ingredients used in Mutton Soup • Gingelly oil (optional) - 1 tablespoons. • Cumin seeds - 1 tablespoons. • Pepper corns - to taste. • Garlic - 6 - 7 clove. • Tomotao - 1 numbers. • Onion (chopped) - 1 numbers. • Mutton - 200 grams. • Green chillies - 2 numbers. • Coriander leaves - 1/2 bunch. • Salt - to taste.

Grind onion, garlic, pepper, cumin in a blender. Clean the mutton. In a pressure cooker, add mutton, grounded paste, tomato, green chillies, and salt. Wait till 2 - 3 whistles. When the pressure is realeased, add gingelly oil(u can add any oil) and let it boil for few seconds. Garnish it with Coriander leaves.

mutton-and-lamb-recipes

Hyderabadi Haleem - Home Made

60 mins

Ingredients used in Hyderabadi Haleem - Home made • Cinnamon stick - 4 numbers. • Green cardamom - 21 numbers. • Pepper corns - 1+1/2 tablespoon. • Channa dal/split chickpeas - 3 tablespoons. • Moong dal/split green gram - 2 tablespoons. • Masoor dal/red lentils - 3 tablespoons. • Wheat whole - 250 grams. • Mutton - 1000 grams. • Cloves - 1 tablespoon. • Kabob chini - 1-1/2 tablespoon. • Barely - 3 tablespoons. • Cumin seeds - 1 tea spoon. • Caraway seeds/black cumin - 1 tea spoon. • Sesame seeds (optional) - 1 tea spoon. • Ginger garlic paste - 50-75 grams. • Turmeric powder - 1/2 tea spoon. • Salt - to taste. • Green chilies - 8 numbers. • Onion - 200 grams. • Ghee - 200 ml. • Rose petals (dry/fresh) - 1 cup. • Fried onions - 1/2 cup. • Water - as required.

Dividewhole spices into two portions. Heat 1 tablespoon of ghee in a pan,add1portion of whole spices, cumin seeds, caraway seeds, chana dal, moong dal, barley, masoor dal and whole wheat, roast all ingredients. Now in this, add sesame seeds roastit and transfer into a mixie jar then add rose petals, to make a coarse powder. In a pressure cooker add 2 tablespoons of ghee, add another portion of whole spices, when sizzle add onions, salt, saute it. Add turmeric powder, 3 tablespoons of ginger garlic paste, green chilies, then add mutton, saute it then add water, put a pressure cooker lid and cook it for 1 hour (after 1 whistle reduce the flame and cook on a slow flame) In another pressure cooker add a lentil coarse powder and add water (3 times quantity of this ingredients) put the lid on cook it for 30 minutes(after 1 whistle reduce the flame and cook on a slow flame) After 30 minutes remove the lid, use the masher and mash it which is for 30 minutes. Now take another pan, add cookedmutton and mashed lentil, mash it for at least 25-30 minutes by removing the large bone pieces. Then keep stirring it by seasoning with salt along with leftover ghee for another 15 minutes. At last, mix brown onion and mix well. Delicious Homemade Hyderabadi Haleem is now ready to serve.

mutton-and-lamb-recipes

Hyderabadi Kheema Biryani

45 mins

Ingredients used in HYDERABADI KHEEMA BIRYANI • Oil - as required. • Ghee - as required. • Onions - 1 number. • Salt - to taste. • Ginger garlic paste - 1/2 to taste. • Green chilli chopped - 3 number. • Mint leaves - 1/2 bunch. • Coriander leaves - 1/2 bunch. • Chilli powder - 1 tea spoon. • Coriander powder - 1/2 tea spoon. • Cumin powder - 1/2 tea spoon. • Mince meat - 500 grams. • Green peas - 1/2 cup. • Tomato puree - 2 tablespoons. • Cardamom - 4 numbers. • Bay leaf - 1 number. • Shahi jeera - 1/2 tea spoon. • Star anise - 2 numbers. • Cinnamon(1 inch piece) - 2 numbers. • Black pepper - 1/2 tea spoon. • Biryani flower - 1 number. • Basmati rice - 1-1/2 cup. • Water - 3 cups.

Heat oil in a pressure cooker and add chopped onions, salt cook this till it is golden in color. Once the onions are cooked add ginger garlic paste, chopped green chilli, when the ginger garlic paste raw flavor is gone. Now add chopped mint & coriander leaves, chilli powder, coriander powder, cumin powder, saute it for a minute then add mince meat, mix it well and put the lid on and let it cook till it is soft. Now add green peas, tomato puree and adjust the seasoning by adding salt cook this along with green peas. Add whole garam masala in the muslin cloth and tie it. Heat ghee in another pan and put the garam masala sachet in it and add onions, salt saute it till they are brown in color. Now add mint, coriander, green chilli, hot water (around 1 ½ cup rice add 3 cups of water) and add salt, let it boil for 2 minutes then add soaked rice let it cook, while this is boiling add some lime juice. Now put the lid on and let it cook for 5 minutes. In this add kheema on top and spread it nicely, put the lid on and let it cook for 3-4 minutes in a slow flame. After 4 minutes switch off the flame and rest it for another 5 minutes. Serve this with Raita.

mutton-and-lamb-recipes

Lamb Pepper Chops Curry Style

40 mins

Ingredients used in Lamb Pepper Chops Curry Style • Lamb chops - 500 grams. • Butter - 1 tablespoon. • Coriander powder - 1 tablespoon. • Coconut powder - 1 tablespoon. • Red chili powder - 1 tea spoon. • Salt - to taste. • Curry leaves - 2 springs. • Turmeric powder - 1/2 tea spoon. • Ginger garic paste - 1 tablespoon. • Onions (chopped) - 1 cup. • Oil - 1+1/2 tea spoon. • Shah jeera - 1 tea spoon. • Pepper powder - 1+1/2 tea spoon. • Coriander leaves - 1 bunch. • Garam masala powder - pinch. • Cinnamon stick - 2 numbers. • Cloves - 3 numbers. • Elaichi - 2 numbers. • Garlic - 6 cloves.

Take Lamb chops wash and keep aside. Take a presure cooker, add oil, garam masala spices (cinnamon stick, shah jeera, cloves, elaichi), chopped onions mix well then add ginger garlic paste, turmeric powder, curry leaves, salt to taste, red chili powder, coconut powder, coriander powder and saute it. Then add chops into it mix well along with some water and cook for about 15 minutes with closed lid. Once the chops are cooked, keep it a side. In a non stick pan, add butter, chopped garlic, pepper powder, curry leaves and mix it well then add the cooked lamb chops to this mixture. Cook this in very slow flame till it changes colour to brown or till the masala sticks to the chops. Lastly add chopped coriander leaves and garam masala powder, mix it well. Serve with roti or rice.

mutton-and-lamb-recipes

Master Class Festive Family Biryani

60 mins

Ingredients used in MASTER CLASS FESTIVE FAMILY BIRYANI • For master marinade - - 0. • Oil (left over oil of fried onions) - as required. • Bay leaves - 2 numbers. • Cardamom - 5 numbers. • Cloves - 5 numbers. • Cinnamon stick (1 inch piece) - 3 numbers. • Mace - 2 numbers. • Nutmeg - 1 number. • Ginger garlic paste - 1 tablespoon. • Coriander - 2 bunch. • Mint - 2 bunch. • Peppercorns - 1 tea spoon. • Green chillies - 6 numbers. • Curd - 500 grams. • Fried onions - 2 tablespoons. • Salt - to taste. • For vegetable biryani - 1 oz. • Beans (chopped to big pieces) - 4 numbers. • Carrots (cut to diamond shape) - 3 numbers. • Potato (cut to diamond shape) - 2 numbers. • Green peas - 50 grams. • Lime juice - 2 numbers. • Mint paste - 1 tea spoon. • Green chilli paste - 1 tea spoon. • Shahi jeera - 1/2 tea spoon. • Kasoori methi - 1/2 tea spoon. • Almond powder - 1/2 cup. • Cashew nuts - 7 numbers. • For egg biryani - 0. • Crushed pepper - 1/2 tea spoon. • Lemon juice - 1 number. • Eggs - 2 numbers. • For chicken biryani : - 0. • Chicken - 300 grams. • Cashew nut powder - 1/4 cup. • White pepper powder - 1/2 tea spoon. • Lemon juice - 1 cups. • For lamb biryani - 0. • Mutton - 300 grams. • Raw papaya paste - 1 tea spoon. • Red chilli powder - 1 tea spoon. • Lemon juice - 1 number. • For khubani ka meetha - 0. • Khubani - 100 grams. • Ghee - 2 tablespoons. • Sugar - 100 grams. • For biryani : - 0. • Basmati rice - 2 cups. • Saffron water - 1 tea spoon. • Water - as required.

Master Marinade: Take oil (leftover oil of fried onions) in a bowl and add bay leaves, cardamom, cloves, cinnamon stick, and mace. Grate little nutmeg and add ginger garlic paste, coriander leaves, mint leaves, peppercorn, green chillies, salt and yoghurt. Mix them properly and add crushed fried onions then keep it aside for 30 min. Vegetable Biryani: Take beans, carrot, green peas, potatoes and lime juice in a bowl. Add mint paste, green chilli paste, shahi jeera and kasoori methi. Now add the marinade sauce, almond powder and mix well. Fill the tiffin box with this marinade then add cashew nuts and keep it aside. Egg biryani : Take 3 full spoons of the marinade in a bowl and add turmeric, crushed pepper, lemon juice. Mix all the ingredients and transfer it to the tiffin box. Now place two scooped potatoes on it and add the leftover marinade in this. Break two eggs in a bowl and fill the potato with this. Sprinkle crushed pepper on this and just keep it aside. Chicken Biryani: Take 3 full spoons of the marinade in a bowl and add cashew nut powder, white pepper powder, and lemon juice. Now add brine chicken pieces and mix properly. Transfer this to the tiffin box. Lamb biryani: Take lamb pieces in a bowl and add papaya paste, red chilli powder, and lime juice. Now rub or mix this with your fingers and keep in the fridge for 6 hours torest. Add 2 spoons of the marinade in this and after mixing transfer this in a tiffin box. Khubani ka meetha: Soak khubani in water for 2-3 hours and remove the seeds. Boil them and mash it. Add the same soaked water and sugar then mix it. Keep it aside for a while. Biryani rice (veg, chicken and lamb): Soak basmati rice for nearly 30 minutes. Add salt to the boiling water then add shahi jeera and oil (leftover oil of fried onions). Once water starts boiling add soaked rice and just mix it once. When rice is 75% cooked, switch off the flame and take one load of rice to fill in the box of lamb biryani. Repeat the same process for chicken biryani and tap the box so that the ingredients in it sets well. Add saffron water, ghee, and fried onions for each biryani and then close the lid to keep aside. Add ghee in the sweet. Add kevra water for lamb biryani and rose water for chicken biryani at the end and close the box. Now its time to cook all the recipes in a handi. Fill the surface with rock salt or sand. Scrape little of salt and place the lamb box first then the rest of the boxes. To build steam in the handi place an aluminium mould in between and fill it with rice water. Now start sealing the handi edges with dough and wet it with little water, then keep the lid on. Place some hot charcoal pieces on the lid and put some weight also. Let it cook on high flame for 15 minutes, medium flame for 30 minutes and slow flame for 15-20 minutes. After an hour remove the lid with the help of a spoon. Now very carefully with the help of cloth take the boxes out. Time to serve hot biryani with very special khubani ka meetha.

mutton-and-lamb-recipes

Gobi 65 Cauliflower 65 Restaurant Style Of Cooking

20 mins

Ingredients used in Gobi 65 Cauliflower 65 Restaurant Style of Cooking • Curry leaves(chopped) - 2 spring. • Coriander leaves(chopped) - 1/2 bunch. • Salt - to taste. • Chilly paste - 1 tea spoon. • Pepper powder - 1/2 tea spoon. • Garam masala - 1/2 tea spoon. • Ginger garlic paste - 1/2 tea spoon. • Oil - to fry. • All purpose flour - 3 teaspoons. • Corn starch - 4 teaspoons. • Cauliflower (medium size) - 1 number.

Take cauliflower florets blanch them in hot water for 1 minute. Take a bowl add salt, ginger garlic paste, garam masala, chopped coriander, chopped curry leaves, red chilly paste, pepper powder, all purpose flour, corn starch. Add water mix it like a thick batter, pour this batter on to the cauliflower, coat with the mixture to the cauliflower and deep fry them twice. Green chilly and curry leaves also deep fried along with cauliflower, then serve this hot.

indo-chinese-recipes

Chicken Fried Rice

40 mins

Ingredients used in Chicken Fried rice • Egg - 1 number. • Oil - as required. • Ajinamoto - pinch. • Vinegar - 1/4 tea spoon. • Soya sauce - 2 tablespoons. • Green or red chilli sauce - 1/2 tea spoon. • Peas - 1/4 cup. • Diced carrots - 1/4 cup. • Diced celery - 1/4 cup. • Diced chicken - 500 grams. • Cooked rice( left ove rice works best) - 3 cups. • Pepper powder - 1 tea spoon. • Ginger and garlic (chopped) - 1 tablespoon. • Corn flour - 1/2 tea spoon. • Diced onion - 1 number. • Salt - to taste. • Sweet corn - 1/4 cup. • Spring onions(chopped) - 1 tablespoon.

Marinate chicken pieces with 1/2 teaspoon pepper powder, salt, corn flour, little egg for 20-30 minutes. Take a pan, add oil to fry chicken, once chicken is cooked then transfer to a bowl. Heat 1 teaspoon of oil in a pan, add finely chopped ginger, garlic, onion, egg and saute it. Then season with pepper powder, salt, ajinomoto, vegetables, vinegar, soya sauce and cook until vegetables are semi-cooked. At last, add chicken along with rice and mix it well. Add spring onion, chilli sauce and mix. Yummy Chicken fried rice is ready to serve.

indo-chinese-recipes

Chilli Paneer

40 mins

Ingredients used in Chilli Paneer • Paneer - 200 grams. • Corn flour - 1+1/2 tablespoon. • Ginger garlic paste - 1/2 tablespoon. • Water - as required. • Egg - 1 number. • Maida - 1 tablespoon. • Oil - as required. • Cumin seeds - 1/2 tea spoon. • Garlic chopped - 1 tea spoon. • Green chillies - 4 number. • Onion - 1/2 cup. • Coriander powder - 1/2 tea spoon. • Chilli garlic sauce - 1 tea spoon. • Ajinomoto - pinch. • Red bell pepper - 1 cup. • Yellow bell pepper - 1 cup. • Soya sauce - 1 tea spoon. • Curry leaves - 1 springs. • Salt - to taste. • Lime juice - 1 tea spoon. • Coriander leaves (chopped) - 1 bunch.

Cut paneer into cubes. Take a dish add salt, ginger garlic paste, corn flour, water, egg and mix well and pour into the cubes mix well and add maida mix it again. Take oil to fry add the mixed paneer into it and fry in very slow flame. Take a pan add oil cumin, garlic, ginger garlic paste, chopped green chill, onion, coriander powder, little water, chill garlic sauce, Ajinomoto, red bell pepper, yellow , chilli powder, soya sauce, curry leaves, salt, lime juice, if you want to add colour you can, now add paneer and mix well At last, add coriander leaves and serve it hot.

indo-chinese-recipes

Veg-manchurian

40 mins

Ingredients used in Veg-Manchurian • Garlic (chopped) - 1 tablespoon. • Corn flour - 3 tablespoons. • Ginger (chopped) - 1 tablespoon. • Oil - 1 to fry. • Onion (chopped) - 1/2 cup. • Pepper powder - 2 teaspoons. • Salt - to taste. • Cauliflower florets - 50 grams. • Carrots - 2 numbers. • Sweet and sour sauce - 2 tablespoons. • Sugar - 1/2 tea spoon. • Spring onion (chopped) - 1 spring. • Soya sauce - 3 tablespoons. • Sesame oil - 2 tablespoons. • Ajinamoto - 1 tea spoon. • Capsicum pepper - 2 numbers. • Cabbage - 100 grams. • Rice (boiled) - 1 cup. • Beans - 50 grams. • Green chilies (chopped) - 5 numbers. • Chili paste - 3 tablespoons. • Celery - 2 piece. • Water - as required.

Boil /steam finely chopped minced vegetables then strain the excess water (i.e., veg stock) and keep aside. Then bind by adding salt, ajinomoto, chopped green chilies, pepper powder, ginger, soya sauce, chili paste, spring onion, boiled rice, corn flour. Later, make small lumps with it in the size of a ping-pong ball. Roll in corn flour and deep fry in hot oil. Add corn flour, pepper powder, chopped garlic, ginger, a pinch of salt, water accordingly to make a fine batter. Now, dip the cauliflower florets and deep fry in hot oil. Keep aside. For the preparation of Sauce: Make a paste of corn flour with water. Add cumin seeds, 2 tablespoons of chopped garlic, chopped ginger, chopped onion, soya sauce,pepper,chili paste, spring onion,ajinamoto, sweet sauce or sugar stock and cook by thickening with cornflour mixture adding very little at a time. At last, add fried dumpling or cauliflower. Serve hot with noodles or rice.

indo-chinese-recipes

Apollo Fish Fry

35 mins

Ingredients used in Apollo Fish Fry • Curry leaves - 2 springs. • Green chilies (slited) - 3 numbers. • Oil - to fry. • Ginger garlic (chopped) - 1 tea spoon. • Turmeric powder - 1/4 tea spoon. • Chili powder - 1 teaspoons. • Ginger garlic paste - 1 tea spoon. • Egg - 1 number. • All purpose flour - 1 tablespoon. • Corn starch - 1 tablespoon. • Murrel fish - 250 grams. • Chili paste - 1 tablespoon. • Coriander powder - 1 tea spoon. • Salt - to taste. • Soya sauce - 1 tea spoon. • Curd - 1/4 cup. • Peppers (crushed) - 1/2 tea spoon. • Lime juice - 1 tablespoon.

Take a bowl, add murrel fish pieces, salt, ginger garlic paste, chili powder, turmeric powder, lime juice, mix it well. Then add egg, cornstarch, all-purpose flour, mix this well and deep fry on medium flame. Keep it aside. Heat oil in a pan, add chopped ginger, garlic, green chilies, curry leaves, chili paste, coriander powder, salt, soya sauce (optional), curd, crushed pepper powder, chopped coriander leaves, cook this some time. To it, even add fried fish to the same pan, toss it and squeeze in some lime juice. Delicious Apollo Fish Fry is now ready to serve.

indo-chinese-recipes

Egg Fried Rice

20 mins

Ingredients used in Egg Fried Rice • Ginger garlic paste - 2 teaspoons. • Pepper powder - 2 teaspoons. • Green chilies (finely chopped) - 4 numbers. • Onions - 2 numbers. • Cooked plain rice - 3 cup. • Large eggs - 4 numbers. • Oil - 4 teaspoons. • Cliantro (finely chopped ) - to taste.

Take a pan, add oil and when it heats up, add in the chopped onions, green chilies and fry until golden brown in colour. Then add in the ginger-garlic paste and fry for a minute Break the eggs in it and mix well. Allow the eggs to cook. When the eggs are done cooking scramble them and add in the cooked rice by seasoning with salt, pepper powder, mix well and fry for 3-4 minutes. At last, garnish with chopped cliantro and serve it hot or cold. This fried rice is good without any side dishes.

indo-chinese-recipes

Spring Onion Chicken

40 mins

Ingredients used in Spring Onion Chicken • Chicken - 800 grams. • Coriander leaves (chopped) - 1 tablespoon. • Ginger garlic paste - 1 tea spoon. • Coriander powder - 1 ½ tea spoon. • Chili powder - 1 ½ tea spoon. • Salt - to taste. • Turmeric powder - 1 pinch. • Coconut power - 1 tea spoon. • Oil - 1 tablespoon. • Cumin seeds - 1/2 tea spoon. • Garam masala powder - 1/2 tea spoon. • Spring onion - 2 bunch. • Lemon juice - 1 number.

First cut the spring onion into two parts(i.e., white & green parts) and separate them. Nowblend the white part to a coarse paste or finely chop it and keep aside. Then finely chop the green part and keep aside. Heat oil in a pan, add cumin seeds, coconut powder and saute it for a minute. Then add onion paste mix well. Season it with ginger garlic paste, salt and cook by stirring occasionally until light golden brown color In it add turmeric powder, chili powder, coriander powder, mix well. Add chicken, chopped spring onion leaves and cook with closed lid till the chicken is tender. At last, garnish with chopped coriander leaves, garam masala powder, lemon juiceand serve it.

indo-chinese-recipes

Chicken Lollipop

30 mins

Ingredients used in chicken lollipop • Chicken wings-frenched - 10 numbers. • Egg-beaten - 1 number. • Minced chicken - 1/4 cup. • Paneer - 1/4 cup. • Crushed ginger & garlic - 1 tablespoon. • Chili / garlic sauce - 2 teaspoons. • Breadcrumbs to coat - 1/2 cup. • Ajinomoto(msg)-optional - pinch. • Soy sauce - 2 tablespoons. • Curry leaves - 1 spring. • Salt - to taste. • Herbs - pinch. • Coriander leaves (chopped) - 1/2 bunch. • Green chilies (chopped) - 2 numbers. • Red chili powder - 1 tea spoon. • Corn flour - 1 tablespoon. • Oil - to fry. • Water - as required.

Prepare the chicken wings according to video directions - Each wing can be made into 2 lollipops - One portion closer to the shoulder (Meatier portion) and another portion away from the shoulder (Remove the second small bone)- This is the less meaty portion and can be stuffed so the presentation looks nice. Prepare stuffing - Season chicken mince with paneer mixed with salt, chili powder, herbs, green chili and stuff the smaller lollipops with this mixture. Prepare batter-Mix in chili powder, salt (to taste), cornflour to the beaten egg. Now we can season the prepared lollipops with soy sauce, chili /garlic sauce and marinate for some time. Heat oil to medium heat (the lollipops need to cook completely inside hence, oil should not be too hot or else outside will brown too quickly leaving the insides uncooked). Roll the lollipops in the batter and coat it with breadcrumbs, drop gently into the oil and fry to a golden brown-not dark brown. The Lollipops can also be made without batter/breadcrumbs-Just fry them until golden brown. These lollipops can be served with a quick sauce made as below: heat oil in a pan, add crushed ginger/garlic and saute it until fragrant. Add curry leaves, chili garlic sauce, soy sauce, chopped green chilies, coriander leaves along with little water and Ajinomoto-Toss in the fried lollipops and serve immediately.

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Baby Corn Sesame Stir Fry

15 mins

Ingredients used in Baby Corn Sesame Stir Fry • Soya sauce - 1 tea spoon. • Tomato ketchup - 1 tea spoon. • Chili flakes - 1 tea spoon. • Garlic (chopped) - 1 tea spoon. • Oil - to fry. • Sesame seeds - 2 tablespoons. • Salt - to taste. • Ginger garlic paste - 1 tea spoon. • Corn starch - 1 tablespoon. • All purpose flour - 1/2 cup. • Baby corn - 250 grams. • Vinegar - 1 tea spoon. • Sugar - 1/2 tea spoon. • Spring onions - 1 tablespoon. • Water - as required.

Take a bowl, add all purpose flour, corn starch, ginger garlic paste, salt, water, mix this like a thick batter. In this, add baby corns and sesame seeds, mix it well, half fry the baby corns on the medium hot oil and keep it aside. Heat oil in a pan, add chopped garlic, saute it then add chili flakes, tomato ketchup, soya sauce, vinegar, sugar, salt and cook it by stirring occasionally. Later, just before the sauce is prepared, add half fried baby corn again in hot oil and cook it. In the same pan, add the baby corns (double fried), toss it. At last, add spring onions to it, mix it well and serve it hot.

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Ginger Chicken

50 mins

Ingredients used in GINGER CHICKEN • Corn flour - 1 tablespoon. • Vinegar - 1 tablespoon. • Soya sauce - 1 tablespoon. • Green chilies - 2-3 numbers. • Onion - 1 number. • Curry leaves - 3 springs. • Chicken - 1 kg. • Salt - to taste. • Coriander leaves and stems - 1 bunch. • Pepper powder - 1 tea spoon. • Ginger (chopped) - 50 grams. • Oil - 3 tablespoons. • Ginger garlic paste - 1 tablespoon.

Take coriander stems, curry leaves, onion, green chilies make a paste in a blender. Now take chicken add soya sauce, vinegar, corn flour, salt mix well and keep it aside for 20 minutes. Take a pan add oil, add the marinated chicken pieces, fry the chicken till they become golden brown add ginger chopped, ginger garlic paste, mix well. Now add the onion paste mix well cook for 5 minutestill it sticks to chicken add a little salt if required, now add pepper powder, finally add coriander leaves and serve hot.

indo-chinese-recipes

Gobi Manchurian

23 mins

Ingredients used in Gobi Manchurian • Cauliflower florets(blanched in hot water) - 1 number. • All purpose flour - 1/2 cup. • Cornstarch - 1/4 cup. • Salt - to taste. • White pepper powder - 1/2 tea spoon. • Light soya sauce - 1-1/2 tea spoon. • Oil - to fry. • Ginger(finely chopped) - 1 tea spoon. • Garlic(finely chopped) - 1 tea spoon. • Green chillies(finely chopped) - 2 numbers. • Celery(finely chopped) - 1 tablespoon. • Onions(finely chopped) - 1 tablespoon. • Green bell pepper(finely chopped) - 2 tablespoons. • Peppercorn(crushed) - 1/2 tea spoon. • Dark soya sauce - 1/2 tea spoon. • Sugar - 1 pinch. • Vinegar - 1 tea spoon. • Red chili paste - 1 tea spoon. • Green chili sauce - 1 tea spoon. • Coriander leaves(for garnishing) - 1 tablespoon. • Spring onions(finely chopped) - 1 tablespoon.

Cut cauliflower into florets and blanch them in hot water. For making the batter, in a bowl, add all-purpose flour and cornstarch, salt, white pepper powder and 1teaspoon light soya sauce. Add a little water and make into a thick paste. Pour the batter on the cauliflower florets and mix. Heat oil in a pan for deep frying the florets: when the oil is hot, deep fry the batter coated florets until they slightly change color. Remove and again deep fry the florets for the second time to make them crispy. For making the sauce: Add oil in a pan, and when it gets hot, add finely chopped ginger and garlic, celery, chopped green chilies, chopped onions, salt until transparent. In this add salt, finely chopped bell pepper (optional), crushed pepper, ½ teaspoon light soya sauce, dark soya sauce, sugar, vinegar, chili paste, chili sauce and mix well. Add the double fried cauliflower florets into the sauce and toss well. Sprinkle some coriander leaves and finely chopped spring onions and toss well. Serve hot.

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Golden Fried Prawns

20 mins

Ingredients used in GOLDEN FRIED PRAWNS • Chili sauce - 1 tablespoons. • Sugar - 1 tablespoons. • Corn flour - 2 tablespoons. • Beaten egg - 1 numbers. • Refined flour - 3 tablespoons. • Prawns - 6 numbers. • Baking powder - 1 tea spoon. • Oil - as required. • Salt - to taste. • Chili sauce (optional) - 1/2 tea spoon.

Preparation for batter: Break open 1 egg, add a pinch of sugar, salt and chili sauce along with some ice chilled water and whisk them. In this add one tablespoon of oil, corn flour, and a pinch of baking powder,all-purpose powder and mix it up to make thick batter and rest of 15 minutes. First, de-vine the prawns and give gashes. Then take the prawn but tail on, dip it in the batter leaving the tail by deep fry till it is golden colored. Serving it with your favorite sauce or sweet Garlic sauce. Note: For sauce preparation (make a paste of red chilly which is soaked in vinegar. Then add the red chilly paste, garlic, sugar, tomato ketchup, lemon juice,2 tablespoons of vinegar and mix it up by even adding a pinch of salt till everything gets completely mixed up.)

indo-chinese-recipes

Loose Chilli Prawns

25 mins

Ingredients used in Loose Chilli Prawns • Prawns - 500 grams. • Green chili - 3 numbers. • Ginger & garlic - 1 tablespoon. • Corn starch - 1 tablespoon. • All-purpose flour (maida) - 1 tablespoon. • Soy sauce - 2 tablespoons. • Chili powder - 2 tablespoons. • Curry leaves - 2 springs. • Pepper crushed - 1 tea spoon. • Coriander chopped - 1 bunch. • Sugar - 1 pinch. • Oil - to fry. • Salt - to taste.

Take a bowl, add prawns, salt, chilli powder, Soy sauce, mix it properly. Then add all purpose flour, corn starch and mix it. If mix is thick, then add little water. In a blender add chopped Ginger & garlic, green chillies, curry leaves, crush pepper, chopped coriander leaves, sugar, salt and make a coarse paste. Heat oil in a pan, deep-fry the prawns. Heat oil in another pan, add coarse paste (earlier prepared) cook it till moisture is evaporated. After that add fried prawns, toss it. Serve this Loose Chili Prawns with your favorite sauce.

indo-chinese-recipes

Baby Corn Chilli Fry

25 mins

Ingredients used in Baby Corn Chilli Fry • Msg (optional) - 1 pinch. • Vinegar - 1 tea spoon. • Tomato ketchup - 1 tablespoon. • Soya sauce - 1 tablespoon. • Green chilly sauce - 1 tea spoon. • Onion chopped - 1 number. • Garlic(chopped) - 4 clove. • Ginger(chopped) - 1 piece. • Oil - to fry. • Corn starch - 1/2 cup. • All purpose flour - 2 tablespoons. • Baby corns - 300 grams. • Cumin powder - 1/2 tea spoon. • Spring onions (chopped) - 2 tablespoons. • Salt - to taste. • Green chillies (chopped) - 3 numbers. • Bell peppers (green, yellow, red colours) - 1 cup. • Red chilly powder - 1 tablespoon. • Egg - 1 number.

In a bowl, add baby corns, all purpose flour, toss it, add half an egg, mix this well, add corn starch coat with the baby corn and deep fry them. Take a pan add oil heat it, add chopped ginger, garlic, add chopped onions, salt, chopped green chilly, bell peppers(green, yellow, red), red chilly powder, toss it Add bottle green chilly sauce, soya sauce, tomato ketchup, vinegar, MSG (optional), cumin seeds powder (optional), spring onions. Add fried corns, toss them and switch off the flame.

indo-chinese-recipes

Chicken Drum Beater

35 mins

Ingredients used in CHICKEN DRUM BEATER • Corn flour - 1/2 cup. • Coriander or parsley (chopped) - 1 tablespoon. • Red chilly flakes - 1 tea spoon. • Garlic chopped - 1 tablespoon. • Oil - to fry. • Salt - to taste. • Pepper powder - 1 tablespoon. • Cream - 2 tablespoons. • Chicken fat - 100 grams. • Chicken - 500 grams. • All purpose flour - 1 cup. • Baking soda - 1/4 tea spoon. • Egg - 1 number. • White pepper powder - 1/4 tea spoon. • Lime juice (optional) - 1 tablespoon.

First cut the chicken breast into small pieces and add chicken fat then blend in a blender, make a nice coarse mince. In the mince add cream, pepper powder, salt, garlic, red chilly flakes, chopped parsley or chopped coriander, lime juice(optional) mix it well. Divide the mixture into equal portions and shape them like a drumbeaterusing sticks. In a bowl add corn flour, all-purpose flour, pepper powder, salt, baking soda, mix this and add beaten egg, water,makeitinto a thick batter. Now roll this chicken drum beater in the batter and put it into hot oil and deep fry them. Serve hot with tomato basil sauce.

indo-chinese-recipes

Chicken Burger Masala

45 mins

Ingredients used in Chicken Burger Masala • Butter - 2 tablespoons. • Bread crumb to coat - as required. • Lemon juice (optional) - 1 tablespoon. • Coriander or parsley (chopped) - 1 tablespoon. • Red chilly flakes - 1 tea spoon. • Garlic (chopped) - 1 tea spoon. • Salt - to taste. • Pepper powder - 1 tea spoon. • Cream - 2 tablespoons. • Chicken fat - 100 grams. • Chicken - 500 grams. • Burger bun - 1 number. • Mustard sauce - 1 tea spoon.

Cut the chicken breast into small cubes and add chicken fat, blend in a blender make a nice coarse mince. In this add cream, pepper powder, salt, garlic, red chilly flakes, chopped parsley, chopped coriander, lemon juice, mix it well and divide the mixture into equal patties, and coat with the breadcrumb. Heat butter in a pan and shallow fry the coated chicken patties, serve patties on burger buns with your favourite filling.

indo-chinese-recipes

Fried Rice

25 mins

Ingredients used in Fried Rice • Cabbage leaves (finely chopped) - (2-3) numbers. • French beans (finely chopped) - (6-7) numbers. • Soya sauce - 1+1/2 teaspoons. • Chili sauce - 1 teaspoons. • Carrot (finely chopped) - 1 numbers. • Oil - 1 tablespoons. • Spring onions (finely chopped) - 1 bunch. • Medium grain rice - 1 cup.

Boil rice till each grain is separate and almost done. Drain and cool in a plate. Heat oil in a wok or pan, add vegetables, except spring onions. Stir fry till crisp, add spring onions, salt and sauces. Mix well and pour over the rice. Mix the rice and vegetables gently, till evenly coated. Adjust sauces and salt as per taste.Serve hot with manchurian vegetable or sweet sour.

indo-chinese-recipes

Garlic Pepper Meat Balls

55 mins

Ingredients used in Garlic pepper meat balls • Coriander leaves (chopped) - 2 bunch. • Coriader powder - 1 tea spoon. • Chilli powder - 1 tablespoon. • Turmeric powder - pinch. • Salt - to taste. • Water - as required. • Sooji / rava - 1 tablespoon. • Onion (chopped) - 1 number. • Cumin seeds - 1/2 tea spoon. • Oil - 2 tablespoons. • Meat mince - 500 grams. • Garlic cloves - 8 numbers. • Soy sauce - 1 tablespoon. • Green chili (chopped) - 2 numbers. • Pepper - 1 tea spoon. • Egg - 1 number.

Take a pan add oil, add cumin seeds, onions, salt, cook till lightbrown colour, then add turmeric, ginger garlic paste, mix well, then chilli powder, coriander powder, chopped coriander leaves mix will and switch off the flame and cool it down. In a bowl take sooji add water and soake it for 2minutes. In another bowl take meat mince, add sooji remove water,then onion masala mix well if require add salt, chilli powder, egg min well and make into small balls and keep a side. In the same pan add oil, garlic cloves chopped then add the meat ball cook all the sides, then add chopped green chillies, pepper crushed, soy sauce mix well and cook for 3-5minutes and switch off the flame.Transfer into a plate.

indo-chinese-recipes

Bar Style Ginger Prawns

25 mins

Ingredients used in Bar Style Ginger Prawns • Shrimp / prawns - 250 grams. • Msg (optional) - 1 pinch. • Tomato ketchup - 1+1/2 tea spoon. • Sugar - 1 tea spoon. • Tomato puree - 1 tea spoon. • Pepper powder - 1/4 tea spoon. • Red chili paste - 1 tablespoon. • Green chili sauce - 1 tablespoon. • Soya sauce - 1+1/2 tablespoons. • Salt - to taste. • Vinegar - 1 tablespoon. • Oil - 1 tablespoon. • Coriander leaves (chopped) - 1/2 bunch.

Take a bowl, add soya sauce, green chili sauce, red chili paste, crushed pepper powder, tomato puree, sugar, tomato ketchup, MSG (optional), a pinch of salt, vinegar, mix it well. Heat oil in a pan, add onion paste, garlic paste, cook this till raw flavor is gone. To it, even add chopped ginger, earlier prepared masala slurry, cook this till oil oozes out. (when you make gravy, you can give gravy consistency, you make dry cook this till oil comes out). Take another pan, add butter, when butter melted then add prawns, made masala gravy, cook this on a slow flame till prawns are tender. Add chopped coriander leaves and serve it.

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