Saturday, September 25, 2010

Chicken Chilli !!

Preparation Time:- 15-20 mins
Cooking Time:- 10-15 mins

 Serves 2-3 People

400 Grams Boneless chicken, cut into fingers
6-8 Green chillies, chopped
2 1/2 tbsps Cornflour/ corn starch
1/2 tsp Black peppercorns, crushed
1 Egg
2 tbsp Dark soy sauce
8-10 cloves Garlic crushed
2 Medium sized onion chopped
2 Medium Green capsicums (seeded thick strips)
2 tbsp Red chilli sauce
1 Cup of Chicken stock
2 tbsp Vinegar
2 Cups of Oil to deep fry
Salt to taste
Chopped Spring Onions to Garnish


1.Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, egg and mix. 
2. Add a little dark soya sauce and mix.
3. Heat sufficient oil in a wok and deep fry the chicken pieces till golden. Take care not to overcook. Now drain and set aside.
4. Heat oil in another wok. Add garlic and sauté for half a minute. Add green chillies and continue to sauté. Add onion, green capsicum and sauté. Add the remaining dark soya sauce, red chilli sauce and stir. Add a little chicken stock and bring the mixture to a boil. 
5. Blend the remaining cornflour in a little stock. Add fried chicken pieces to the wok and toss. 
6. Add blended cornflour and mix. Add salt and cook for a minute. Add vinegar and stir. 
7. The starter is ready. If you want gravy add some more stock and let it come to a boil. 
8. Garnish this appetizer with finely chopped spring onions

An Appetizer to be Served hot!

Vegetable Manchurian !!

Preparation Time:- 15-20 mins
Cooking Time:- 15-20 mins

 Serves 2-3 People

For Manchurian Balls -
11/2 Cups grated cabbage 
2 Big Carrots-grated
2-3 Finely chopped green chillies
3 tbsp Cornflour
1 tbsp All purpose flour (Maida)
1/4 tsp Ajinomoto (optional)
1/2 tsp salt and pepper each
1 cup oil for deep frying
salt to taste

Manchurian Sauce
1 1/2 Tsp of oil
1 tsp Ginger-garlic crushed
1 tsp of Finely chopped green chilli
1/2 Finely chopped onion 
1 tbsp Soya sauce
1 1/2 tbsp of Tomato kecthup
2 tsp of Vinegar
1/4 tsp black pepper powder
1 1/2 tbsp Cornflour
Salt to taste


Add 1 tsp of salt to the grated cabbage. Keep aside for 15 minutes. Squeeze well to remove out all the water.
2. Mix all the other ingredients listed for making Manchurian balls.  Add more flour if needed to bind all the ingredients together.
3. Make oval/round balls. Flatten each ball.
4. Roll it in the flour and deep/shallow fry 2-3 pieces at a time on medium flame. 
5. Now remove and keep these balls aside on a paper/kitchen towel to absorb the excess oil if any.
6. To prepare Manchurian sauce, heat 1 1/2 tbsp oil. Add ginger and garlic and fry it on low flame for a minute.
7. Add green chillies and onions and cook for a minute.
8. Now reduce the heat and add soy sauce, tomato sauce, vinegar, salt and pepper powder and cook for another couple of minutes.
9. Add 1 1/2 cups of water. Boil. Keep on slow fire for 2 minutes. Strain. Discard the food in the strainer and Keep the liquid aside.
10. Dissolve cornflour in 1/2 cup of warm water and keep it aside.
11. Now boil the strained liquid, add the diluted cornflour stirring continuously. Cook till slightly thick and dark. Once done keep this sauce aside.

To SERVE boil the sauce. Add these Manchurian Balls to the Manchurian Sauce and keep on slow fire for a minute.  

Serve hot with Szechuan Fried Rice (Coming soon)