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Chilli Chicken

Chilli Chicken

Chilli Chicken

This is the most loved recipe in my home,mostly by the kids..prepared using boneless chicken marinated in flavoured batter,deep fried and then soaked in yoghurt and later fried in oil along with few herbs and chilli..tastes much better than you eat in a restaurant…coz its made at Home!!!!..You Gotta Try This.


First batch of Ingredients

Boneless Chicken -300 gms

Corn flour – 5 tbsps

Plain flour – 2 tbsps

Egg – 1 whole

Salt as per taste

Red chilli Paste – 1/2 tsp

Pepper powder – 1/4 tsp

Water – 2 tsps

Oil for deep fry

Second batch of Ingredients

Yoghurt – 1 cup

Chilli Powder – 1/4tsp

Orange food colour – 1 pinch (optional)

A pinch of salt

Third batch of Ingredients

Oil – 2 tsps

Garlic and Ginger – 1 tsp minced

Green chilli – 2-3 sliced

Onion – 1 med sliced

Curry leaves – 2 sprigs

Fresh Coriander – 3 tbsps chopped

Lemon juice – 1/2 tsp

Corn Starch – 4 tbsps (Mix 1 tbsp of corn flour in 4 tbsps of water and keep)


1.First take a mixing bowl and mix  all the ingredients mentioned in the first batch except the oil and keep for 20-30 mins covered.

2.Heat the oil  in a wok and deep fry the marinated chicken in two batches till golden brown and drain onto paper towels.

3.Now mix the ingredients of second batch and add the fried chicken to it,mix well and keep aside

4.Take another pan and drop in the 2 tbsps of oil and add the ingredients of third batch except lemon juice,corn starch and  fresh coriander one by one and saute on med-high heat for 2-3 mins.

5.Lastly add the fried chicken soaked in yoghurt mix,fry well till the water evaporates and chicken seperates,now sprinkle corn starch and stir well,drop in the fresh coriander and lemon juice stir another 1-2 mins and turn off the heat.

Chilli Chicken

Chilli Chicken

This is the best side dish for chinese fried rice or as a starter or side dish for any meal.Named it as chilli chicken coz..I used chilli powder,red chilli paste and green chillies too..


Chicken in Hot and Sour Vegetable Sauce

Chicken in Hot and Sour Vegetable Sauce

This chicken dish is the right combination for chinese fried rice, nans,rotis or chapatis(Indian Flat Bread).This is not too spicy but moderate….If you like it more spicy can alter the chilli powder quantity.This is served more often at my table!!! and loved by all…..


For chicken marinade

Chicken boneless – 250 gms pat dry and cut into 2” stripes

Salt – as per taste

Pepper powder -1/4 tsp

Egg -1 whole

Plain flour/maida -1/2 cup

Corn flour -2 tbsps

Step 1.Combine all the ingredients in a mixing bowl,cover and keep for 10 mins  in refrigerator.

For Hot and Sour Vegetable Sauce

Ginger and Garlic – 1 tbsp minced

Onion – 1 med finely sliced

Spring onions – sliced 1/2 cup

Carrot – 1 peeled,washed and cut into  juliennes

Capsicum  – 1 small remove stem and deseed wash and cut into juliennes

Cabbage – 1/2 cup juliennes

Oil – 2 tbsp of olive oil

Green chilli sauce – 1 tbsp

Tomato ketchup – 3-4 tbsps

Vinegar – 1/2 tsp

Dark soy sauce – 1 tsp

Green chilli – 1 deseed and mince

Red chilli powder – 1/4 tsp

Black pepper powder – a pinch

Salt – as per taste

Corn flour – 1 tbsp mixed in 1/2 cup of water. This mixture is called the corn starch.

Oil  – for deep frying chicken


Step 2.Heat oil for deep frying ,now take the marinated chicken and drop into hot oil and fry till golden brown,remove and drain .

Step 3.In another pan or wok take 2 tsps of the remaining oil from deep fry and add the minced ginger and garlic fry 1 min and add the minced green chilli and onion stir fry on high heat for a couple of mins.

Step 4.Drop in the prepared carrot,cabbage,capsicum and 1/2 of the spring onion and saute well add the salt and chilli powder and a pinch of black pepper powder.

Step 5.Now add 2 cups of water and cook covered for 2 mins,then add the chilli sauce,tomato ketchup ,soy sauce and vinegar.Let simmer another 2 mins.

Step 6.Add the fried chicken into the hot and sour vegetable sauce and keep stirring  on low heat for 3mins adjust sauce content and consistency by adding more water and prepared corn starch,cook another 2 mins and turn off heat.

Serve in a bowl topped with remaining spring onion.

Goes well with chinese fried rice or fried rice and Parathas.

Chicken in Hot and sour sauce

Chicken in Hot and sour sauce

Chinese Fried Rice

Chinese Fried rice

Chinese Fried rice

This is the Best Rice dish…Easy to prepare and healthy,as it has lots of vegetables and everyone likes the taste and this dish looks very appetising….just use whatever veggies are available with you if you do not find the ones I preferred..but the taste may vary accordingly!!!


All you need is

A large bowl of cooked rice cooled well or at room temperature approx 300gms

Veggies Needed

Prepared Veggies For The Chinese Fried Rice

Prepared Veggies For The Chinese Fried Rice

Garlic – 2 cloves minced

Onion – 1 Med Sliced

Carrot – 1 peeled washed and sliced

French beans – 10 trim edges wash and slice diagonally

Cabbage – 1 cup shredded

Capsicum – one half sliced

Spring onion – chopped 1/2 cup

Oil – 4 tbsps

Sauces N Spices

Tomato ketchup – 3 tbsps

Green Chilli Sauce – 1 tsp

Dark soy Sauce – 1 tsp

Salt as per taste

Red Chilli powder – 1/2 tsp

Black Pepper powder – 1/2 tsp


1.Place a large wok on heat let it get heated well on high flame.now add the oil and drop in the garlic and onion first and stir well.

2.Start adding the carrot,beans,capsicum and stir fry 1-2 min add the cabbage and white part of spring onion and fry well for another 2 mins.

3.Now reduce heat to med and add the sauces and spices as mentioned and drop in the cooked rice too.Combine well to incorporate the veggy sauce mix in to rice slowly increase the heat to high and stir 2-3 min and finish of.Turn heat down and remove serve hot with veg manchuria or any saucy veg dish.

Chinese Fried Rice

Serve with any Crispy Fried Vegetable or Manchuria ….Recipes are found in this Blog..

Crispy Fried Vegetables in Hot Sauce

Crispy Fried Vegetables in Hot Sauce

 Ingredients for Crispy Vegetables

Step -1 Prepare vegetables

Mushrooms – Button mushrooms 8-10 peeled,washed and sliced

Bell peppers Yellow,red and Green – 1/2 each deseeded and diced

Carrot – 1 peeled,washed and thinly sliced into squares

Cabbage – 3-4 leaves diced

Prepared vegetables


step – 2  Prepare batter

Corn flour – 3 tbsps

Plain flour/All purpose flour – 5-6 tbsps

Salt and Pepper

Water – for mixing

Mix all the ingredients and prepare batter,add the vegetables and gently mix to coat well and keep apart.

Veggies in batter Ready for Frying

 Step – 3 Deep Fry

Crispy Fried Vegetables

 Step – 4 Prepare Hot Sauce

Onion – 1 finely chopped

Ginger – 1 ” piece finely minced

Garlic Cloves 3 minced

Spring onion – sliced

Soy sauce – 2 tbsps

Red chilli paste – 1 tsp

Chilli sauce – 2 tsps

Salt to taste


Heat a pan and add 2 tsp of oil from the fried veggies and stir fry ginger,garlic and onion on high heat for few mins and reduce heat,add the red chilli paste and sauces and stir a couple of mins.

Add the fried veggies and spring onion and a sprinkle of salt is optional as there is salt in sauces.

Stir fry 3-4 mins and turn of heat.Sprinkle chopped spring onion greens.

These Tasty and spicy Hot vegetables are good for wraps or with rotis or parathas.

Mixed Veg Fried Rice

Mixed Veg Fried Rice

This mixed veg rice is so easy to prepare and is a One Dish Meal,can be served with any raitha.The chinese prefer to make this kind of fried rice with leftover rice preserved in the refrigerator,as the rice kernels are well seperated and non-sticky…The best way is cook rice and cool well before  starting this dish.This is my choice of veggies and sauces..you can do with what you have at hand and try…The only thing is you need to chop veggies finely where you need a culinary skill..!!

Things you need

Cooked rice – 1 big bowl Let cool completely

Onion – 1 finely chopped

French Beans – 10 finely chopped

Carrot – 1 small finely chopped

Yellow,Red and Orange Capsicums – a quarter of each finely chopped

Garlic – 2 big pods grated

Spring onion – 4 stalks finely chopped

Boiled Egg – 1 only white part sliced

Olive Oil – 2 tbsps

Soy Sauce – 2 tbsps

Chilli Sauce – 2 tsps

Salt and Pepper for seasoning

Maggi chicken Stock Cube – 1 dissolve in 200ml of hot water


Chop all the veggies finely and Grate the garlic pods as shown.The more the colours the more the vitamins and minerals.

Grated Garlic and Finely Chopped Veggies

Heat the large Wok/Kadai and drop the Olive oil,and add the garlic first and stir,now add the hard veggies first i.e Onion,beans and Carrot finely chopped and stir for 3-4 mins on high.

Now add the soft ones such as the Capsicums and spring onions and stir 2 mins lower heat and add the sauces and chicken stock prepared and cover 2 mins.

Stir Frying Veggies in a Wok

Now add the cooked rice and stir on high heat for 4 mins and sprinkle salt and pepper and combine.

Transfer into serving dish and sprinkle with the boiled egg white slices and serve with Raitha.

Mixed Veg Fried rice

Garnished with tender red raddish flower cuts and cilantro.

If you want this to be a complete vegetarian rice substitute the chicken stock with vegetable stock and avoid egg.Thats it..

Saucy Chicken and Vegetables


Saucy chicken and vegetables


Chicken breast – 300 gms thinly sliced
Salt and pepper – for seasoning
Onion – 1 sliced
Garlic – 1 pod minced
Capsicum 1/2 sliced
Purple Cabbage – 100gms sliced
Spring onion – 2-3 stalks sliced
Carrot – 1/2 peeled and filely sliced
Broccoli – 1 cup flowrets
Oil – 2 tsos

For Sauce.

1/8 tsp chili powder
1 Tbsp Tomato Ketchup
1 tsp Chili sauce
2 tsp Soy sauce
A pinch of salt.
Mix all the above well in a small bowl.

To Prepare Corn Starch.

Add 1 tsp of corn flour to 2 tbsps of water and keep,Mix well before use.


First saute chicken slices in a few drops of oil and keep aside. In the same pan add remaing oil and saute garlic and onion for few mins and add broccoli,capsicum,carrot,cabbage a pinch of salt and stir on high for few mins and lower heat.

Now add the chicken and sauce to the pan,mix well and adjust the seasonings and add 2 tbsps of corn starch and stir on low for few mins
and remove into a serving platter.

Garnish with spring onion slices.

Rainbow Vegetable Noodles With Sunnyside Up Eggs.

Rainbow vegetable Noodles with sunny side up eggs


Canton Noodles (Pancit Noodles) – 1 pack Serves 6
These noodles are pre-fried wheat noodles,a product of Phillipines which I used,They are hard and yellowish in colour.These noodles are introduced to Phillipines by Chinese.

Capsicum green – 1/2
Red,Yellow,Orange coloured Bell peppers – 1/2 of each
Onion – 1 finely sliced
Garlic – 2 pods minced
Carrot – 1 small – peeled and finely sliced
Purple Cabbage – 200 gms finely sliced
Spring Onion – 1 cup finely chopped
Salt and Pepper – to taste
Red chili paste – 1/2 tsp (optional)
Tomato Ketchup – 4 tbsps
Orange Marmalade – 1 tbsps
Chicken Stock – ! cup
Extra virgin olive oil – 2 tsps


Unpack the noodles and break into a bit managable size pieces,and cook in enough boiling water till al dente… or cook like sphegetti and drain off excess water,sprinkle olive oil and keep aside.

Thinly slice up all the vegetables.

Heat a large wok and add olive oil and immediately add minced garlic and onion and increase heat to high and fry,add thinly sliced bell peppers,carrot, capsicum,purple cabbage and stir continously for few mins till edges turn brown.

Now add red chili paste,orange marmalade,tomato ketchup and mix well ,reduce heat and add the chicken stock and cooked noodles and chopped spring onion and stir till done and well combined.Lastly sprinkle salt and pepper and give it a nice stir.

Serve hot with Sunny sideup Eggs.

Caution: As this noodles are made of wheat those who are allergic to wheat may substitute with rice noodles.And need to drink lots of water to get it digested easily.

Good to have for Dinner.

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