Pepper Chicken

INGREDIENTS

250 grams chicken breast (without bones)
1/2 to 1 tsp Ground black pepper
1/2 tsp Vinegar
1/4th tsp Soy sauce
1 tsp Ginger garlic paste
2 tbsp Cornflour
Pinch of red color (optional)
Salt to taste



PROCEDURE

1. Cut the chicken breast into bite size pieces.

2. Marinate the chicken with all the above ingredients for at least 30 mins.

3. Heat oil in a wok until piping hot.
Fry the chicken pieces till they turn brown and crispy.
Transfer onto a paper towel to absorb excess oil.

Eat up when hot with Thai sweet chili sauce.

Sweet chilli baby corn

INGREDIENTS

300 grams Baby corn
2 Bell peppers diced into cubes
1 Onion diced into cubes
1 tbsp Corn flour
1 tbsp All purpose flour
1 tbsp Ginger garlic paste
1 pinch Ajinomoto
3 tbsp Tomato puree
2 tbsp Sweet and sour chili garlic sauce
1 tsp Soy sauce
1 tsp Vinegar
4 Red or green chilies slit
Pepper powder
Salt
Oil


PROCEDURE

1. Cut the baby corn into two. Boil water in a sauce pan and add the baby corn and let it cook.
Once cooked remove from flame and drain water.

2. In a bowl mix together pepper powder, salt, ginger garlic paste, all purpose flour, corn flour and some water to make it a paste. Add the baby corn to this, mix well so that the paste coats the baby corn.

3. In a pan heat oil for shallow frying, once hot drop the baby corn into it and fry till golden brown. Transfer them on to a kitchen towel.

4. Heat about 1 tbsp oil in a pan add the cubed onion and bell peppers saute for about 5 minutes. Add the red chilies.

5. Now add tomato puree and saute for another 5 minutes. Add soy sauce, white vinegar, ajinomoto, sweet and sour chili garlic sauce. Mix well.

6. Add the baby corn to the above and combine well.

Enjoy it with fried rice.

Chinese crispy vegetable spring rolls

INGREDIENTS

1 Cup of shredded vegetables (carrot, cabbage,bell pepper)
1/2 Small onion thinly sliced
1/2 Cup finely chopped Spring onion
3-4 Cloves of garlic chopped
1 tsp Soy sauce
1/2 tbsp Chilli garlic paste
1/2 tsp White Vinegar
1 tsp Pepper
1 Pinch Sugar
1 Pinch Ajinomoto
Oil for frying
1 Egg beaten well
10 Standard flour spring roll wrappers
Salt to taste

PROCEDURE

1. Boil water in a pot add the shredded cabbage and cover with a vented lid.
Once it is half done remove from flame and drain water completely.Keep aside.

2. In a wok heat about 2 tbsp oil saute onions,once they are slightly brown add garlic,carrots, bell pepper followed by cabbage.
Toss them for 4-5 minutes because we want the crunchiness to remain and also preserve the nutritional value.

3. Now add soy sauce,vinegar,chilli garlic paste,pepper,salt,sugar and ajinomoto followed by spring onion.
Transfer to a bowl to let it cool.

4. Place a wok on medium to high heat, add the oil and let it heat through.

Folding the spring rolls:

• Place the spring roll wrapper in front of you with one corner at the bottom so it resembles a diamond.

• Brush the four edges of the wrapper with the beaten egg.

• Place about one tbsp of the filling in the bottom part of the wrapper in a thin log shape without touching the edges. Leave the last few centimeters clear.

• Now lift the wrapper over the top and tuck it in under the filling. Fold over the left side and then the right side. And roll it up to form a tube.

• Brush a little more egg along the top part and seal the roll.

• Repeat until all the rolls are finished.

5. Once the oil is hot deep fry the spring rolls until lightly brown which takes about one to two minutes.

6. Put them on a toweled tray to drain.

Serve hot with sweet and sour sauce or any other dip of your choice.

Veg Hakka Noodles

INGREDIENTS

200 grams noodles (Cooked according to packet instructions)
2 Cups of shredded vegetables (carrot, cabbage,bell pepper)
1 Small onion thinly sliced
1/2 Cup finely chopped Spring onion
3-4 Cloves of garlic chopped
1 tsp Soy sauce
1 tbsp Chilli garlic paste
1 tsp White Vinegar
1 tsp Pepper
1 Pinch Sugar
1 Pinch Ajinomoto
2 tbsp oil
Salt to taste

PROCEDURE

1. Boil water in a pot add the shredded cabbage and cover with a vented lid.
Once it is half done remove from flame and drain water completely.Keep aside.

2. In a wok heat oil saute onions,once they are slightly brown add garlic,carrots, bell pepper followed by cabbage.
Toss them for 4-5 minutes because we want the crunchiness to remain and also preserve the nutritional value.

3. Now add soy sauce,vinegar,chilli garlic paste,pepper,salt,sugar and ajinomoto followed by spring onion.
Add the drained noodles and combine well. Toss for about 2 minutes.
Remove from flame.

Serve hot.

Chicken 65

INGREDIENTS

Serves 2

500 grams Chicken cut into small cubes
8-10 Slit Green chillies
1/2 tsp Chilli powder
8-10 Curry leaves
1/2 tsp Cumin powder
1/2 tsp Pepper powder
1 pinch Ajinomoto
3 tbsp Chilli garlic paste
2 tbsp Ginger garlic paste
2 inch Ginger finely chopped
6-7 Cloves of Garlic finely chopped
Few Coriander leaves
1 pinch Red color dissolved in water
Salt to taste

PROCEDURE

1. Marinate the chicken with 1 tbsp ginger garlic paste and salt for 30 minutes.

2. In a thick bottomed vessel heat 1 tbsp oil add the chicken to it. Stir for 2 minutes add little water then cover with a lid until the chicken is completely cooked. Keep aside.

3. In a pan heat oil add chopped ginger,garlic,chillies,curry leaves, ginger garlic paste,pepper powder,cumin powder,chilli powder,salt,ajinomoto,chilli garlic paste and red color.

4. Now add 2-3 tbsp of water mix well and drop the cooked chicken.Add coriander leaves toss for about 3-4 minutes. Remove from flame.

Serve hot with any soup of you choice.

Veg soft noodles and Chilli chicken

VEG SOFT NOODLES

INGREDIENTS

250 grams Noodles
2 Carrots thinly sliced
2-3 Chillies thinly sliced
2 tbsp Oil
1 medium sized Onion thinly sliced
4-5 Spring onions
10-15 Garlic flakes
1 pinch Ajinomoto(optional)
1 tsp Soy sauce
Salt to taste
Pepper for seasoning



PROCEDURE


1. Boil water in a bowl and add noodles, cook until they become soft.
Now strain the noodles to remove water. Add half tbsp oil and mix using a fork and keep aside.

2. Par boil the carrots. You may use beans also if desired.

3. In a pan heat oil and add the sliced onions,chillies, spring onions and garlic flakes saute them until the onions turn transparent.

4. Add the boiled carrots sprinkle some ajinomoto (optional),pepper,soy sauce and salt mix well.

5. Now add the noodles and stir well for about 5-10 minutes. Remove from pan and serve hot.



CHILLI CHICKEN

INGREDIENTS

500 grams Boneless chicken cut into small cubes
10-15 Dried red chillies
3 inch Ginger finely chopped
10 cloves of Garlic finely chopped
1 Egg
1 tsp Sugar
2 tbsp Cornflour
2 tsp Soy sauce
1 tbsp Chilly garlic paste
1 tsp Vinegar
1 tsp Pepper powder
2 pinch Ajinomoto
3 Bell pepper (capsicum) cut into cubes
2 Onion cut into cubes
Salt to taste
Oil for frying

PROCEDURE

1. Take chicken in a bowl add 1 tbsp cornflour,a pinch of ajinomoto,salt,pepper and an egg mix well.

2. In a wok heat oil for deep frying. Fry the chicken pieces. Remove and keep aside.

3. In a pan heat oil add dried red chillies,ginger,garlic,onions,capsicum and pepper saute for 2-3 minutes. Now add soy sauce,chilly garlic paste,ajinomoto,salt and sugar mix well.

4. Add about half a glass of water and bring it to a boil. Now add vinegar followed by chicken.

5. Mix 1 tbsp cornflour in water to make it a fine paste add about 3-4 tsp of this mixture to the chicken and mix well.

Remove from flame and serve hot with the noodles.