Dhaba Chilli Chicken

"Chilli Chicken" name itself is so tempting that you will not miss to remember the taste you had last time. It is the the most popular dish that comes to mind when thinking about all the Chinese food that has been adapted in India. It goes great with fried rice or chow mein. Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. The Indian Chinese cuisine is said to have been developed by the small Chinese community that has lived in Kolkata (formerly Calcutta) for over a century. Today, the Chinese food has become an integral  part of the Indian culinary scene. I got this recipe from a local dhaba wala, his recipe was very famous among the local community and was a great hit. It makes me remember my good old college days when we use bunk the boring food of hostel mess for having these taste bud tantalizing chilli chicken.

Ingredient:

Chicken breast:                500 Grams ( Boneless cut in small cubes)
Red Bell Pepper:              1/2 cut in small cubes
Green Bell Pepper:           1/2 cut in small cubes
Soya sauce:                      3-4 tablespoon
Onion:                              1 medium cut in small cubes
Corn flour:                        2 tablespoon
All purpose flour:              1 tablespoon
Egg:                                 1 tablespoon
Green Chilli:                     2 split in halves
Garlic:                              1 tablespoon finely chopped
Ginger:                             1 tablespoon finely chopped     
Chili oil:                            1/2 tablespoon
Salt to taste
White pepper
Vegetable Oil

Method:

1) Cut the chicken in small cubes. Add 1 tablespoon soya sauce, egg, 1 tablespoon corn flour and all purpose flour. Season it with salt and pepper.
2) Mix well and deep fry all the chicken cubes until golden brown from out and fully cooked inside.
3) Heat some oil in a wok. Add green chilli, ginger and garlic fry for a minute and add diced onion and bell pepper. Add fried chicken. Toss it on high flame.
4) Add 1 tablespoon Soya sauce and 1 tablespoon corn flour mixed with few spoons of water. Stir it till all the chicken and vegetables are coated with sauce. Season it with salt and pepper.
5) Finish this hot and spicy chicken with some sprinkle of chili oil.
6) Serve hot with some veg fried rice or chow mein.

BON APPETIT...

Cool Cabbage salad with roasted coconut dressing

Salad has been always an important part of everyone's life. Today I am trying to make a cabbage and capsicum salad with roasted coconut and tomato dressing. Cabbage is a good source of beta-carotene, vitamin C and fiber. Cabbage is used in many ways, ranging from eating raw and simple steaming to pickling, stewing, sauteing or braising. It has always been a major part of any diet program. Adding colorful capsicum enriches the salad nutritional value as well makes it more scrumptious. It's a super simple and quick recipe with only four major ingredients.

Ingredients:

Chinese cabbage:              4 big leafs ( Substitute: Normal cabbage)

Red Capsicum:                  1/4 ( fine Julienne) 

Yellow Capsicum:              1/4 ( fine julienne)

Desiccated Coconut:          1 table spoon

Tomato:                             2 large

Salt to taste

Freshly grounded pepper

Olive Oil

Method:

1) Take out the middle vein and cut the cabbage leafs in big square. Keep aside.

2) Cut the tomato in half and take out the seed. Brush a little of oil and roast it in the oven for 15 minutes. 

3) Once cold take out the skin and puree it.

4) Dry roast the desiccated coconut for 30 second on a hot pan.

5) Heat 1/2 table spoon of olive oil in a pan and toss the capsicum for 1 minute on high flame. Add cabbage and toss again. Add roasted tomato puree and  roasted coconut. Season it with salt and pepper.

6) A colorful and healthy salad is ready to go with any meal.

BON APPETIT...

Soybean Dolma ( Ottoman style stuffed bell pepper)

I was amazed to see the stuffed vegetable options in all the middle eastern cuisine.Common vegetables to stuff include tomato, pepper, onion, zucchini, and eggplant.The stuffing may or may not include meat. Meat dolmas are generally served warm and meatless ones are generally served cold. The filling generally consists of rice, minced meat or grains. This was the information regarding the original version. Inspired by these amazing creation, I am trying to make a vegetarian version of the Dolma with a twist. I am using Soybean nuggets with some green onion and tomato paste to stuff these colorful vegetable and cooking it in a tomato basil sauce to give it a mediterranean feel.

Ingredients:

Bell Pepper:          3 ( Red, Green or Yellow any color you like)
Soya chunks:         100grams
Tomato Puree:       4table spoon
Chili sauce:            1 table spoon
Green Onion:         2 ( Finally chopped)
Garlic:                   2 large cloves
Proceed cheese:    3 table spoon
Fresh basil:            5-7 basil leaves
Black pepper:        1/2 tea spoon
Cumin powder:      1/2 tea spoon
Dried oregano:       1/2tea spoon
Salt to taste
Olive oil

Method:

1) Cut the bell pepper from the side giving it a opening like a window. Keep it aside
2) Soak the soybean nuggets in boiling water for 5 minutes. Squeeze the water out and grind it roughly.

3) Heat some oil add oregano and crushed garlic. Stir and add green onion, and ground soybean. Mix well add  2 tsp of tomato puree. Season it will salt, pepper, and cumin. 

4) Fill in the bell pepper with soybean mixture tightly till the top.

5) Heat some oil in a pan and put the stuffed bell pepper. Cook it for 2-3 minute. Add remaining tomato puree, chili sauce and roughly chopped basil leafs. cover the pan and simmer it for 10 mins at low. Add some water if required.

6) Put it in a oven safe dish and sprinkle it with some cheese on the bell pepper. Grill it at 200 degree Celsius  for 10 minutes and serve hot with flat bread. 

BON APPETIT...