Sesame Crusted Prawn Toast

Sesame crusted prawn toast served with sweet chilly sauce or a garlic sauce is a excellent starter dish. I dont know what time of the day chinese eat this but I enjoyed this toast for chai. It was filling and very crunchy.

Sesame Crusted Prawn Toast

Ingredients:
4 Slices Bread
300 Grams Prawns
1 Tbsp Ginger and Garlic Paste
1/4 Tsp White Pepper Powder
1/4 Tsp Chicken Masala or Kitchen King Masala
1/4 Tsp Chaat Masala
3 Green Chilies
1 Tbsp Soya Sauce
1 Tbsp Fresh Cream
1/4 Cup White Sesame
1/4 Cup Black Sesame
Salt as per taste
Oil and Butter as required

Recipe Video Uploaded on Youtube English and Tamil Channels 😊

Prep:
Peel, Devein rinse the prawns in water twice and reserve.
Peel and wash equal amounts of ginger and garlic paste.
Add it to a mixer jar and grind to form a smooth paste.
Remove the stems from chilies and rinse well.
Place the rinsed prawns in a colander and allow excess moisture to drain.

Grind:
In a mixerjar add the prawns grind to form a smooth dough and reserve in a mixing bowl.
In the same mixer jar add ginger and garlic paste, chilies, chicken masala, cumin powder, white pepper powder, salt, soya sauce and fresh cream grind to form smooth paste. 
Transfer the ground masala to the prawn and mix well. Cover and allow the prawns to rest for an hour.

Method:
Spread black and white sesame seeds on a plate and reserve.
Place a tawa on medium flame allow it to reach temp on low flame.
Take the bread slice and start to spread 2 tbsp of prawn mixture on the bread.
Once the prawn spread is evenly spread on the bread gently flip it and place the prawn side on the sesame seeds, with gently hands press and allow the sesame seeds to stick on the prawns.
Make sure the bread slice is evely coated with sesame seeds. IF there are gaps it might tend to crack and fall apart.

Place the bread slice prawn side down on the tawa, add a tsp oil and allow it to fry on low flame for 2 minutes.
Gently flip the bread slice and allow it to fry for another 2 more minutes. Keep flipping and frying the bread slice until golden and remove from the tawa, place it on a chopping board.
Repeat and prepare as many bread slices as possible. Using a sharp knife chop and slice the bread diagonally and serve it hot along with ginger chai...Enjoy!

Veg Fried Rice Recipe

When in doubt prepare veg fried rice 😊 This recipe is my go to meal if I'm struck and not planed any menu. I always have a batch of basic veggies in my fridge beans, carrots, capsicum and peas, preparing veg fried rice is simple for me.

Veg Fried Rice Recipe Video Posted on Youtube English 😊
 

Ingredients:
2 Cups Cooked Basmati Rice
1 Large Onion Finely Chopped
1/4 Cup Carrot Finely Chopped
1/4 Cup Beans Finely Chopped
1/4 Cup Capsicum Finely Chopped
3 Green Chilies Finely Chopped
1 Inch Ginger Finely Chopped
10 Pods Garlic Finely Chopped
3 Dried Red Chilies
1/4 Tsp White Pepper Powder
1/4 Tsp Black Pepper Powder
1 Tsp Soya Sauce
1 Tsp Vinegar
1 Tsp Lime Juice
1 Tsp Finely Chopped Coriander
1 Tbsp Sesame Oil
Salt as per taste

Prep:

Wash 1 1/2 cups basmati rice and soak it for 15 minutes. Drain and add the basmati rice to a cooker. Measure and add 1 1/2 cup water cover and cook the rice for 10 minutes or two whistles until done. uncover the cooker and allow the rice the cool down.

Peel and wash carrot, finely chop and reserve.

Separate the stem and string from the beans and finely chop.

Peel and wash onion and finely chop.

Peel and wash ginger and garlic and finely chop.

Separate the stems from chilies and finely chop.

Wash the capsicum, chop in half remove the seeds and stem. Finely chop the capsicum and reserve.

Separate the coriander leaves from stem, rinse twice and finely chop.

Method:

Heat a wok with 1 Tbsp Sesame oil.

Break the dried red chilies into half and add it to the hot oil allow it to fry a bit.

Add finely chopped onion and chilies and fry till onion turns transparent.

Add finely chopped ginger and garlic and fry till raw flavor and reduced.

Add finely chopped carrot and beans stir and fry for 2 minutes. Sprinkle some water stir well, cover and cook the veggies on medium flame.

Add finely chopped capsicum and stir well fry all the veggies on medium flame for 2 minutes. 

Add soya sauce, vinegar or lime juice, white pepper powder, black pepper powder and salt to the veggies and stir well.

Gently separate the rice and add to the veggies and stir well. Fry the rice with the veggies for 2 to 3 minutes, garnish with coriander and serve the veg fried rice hot...Enjoy!

 

Chicken Meatball Manchurian Recipe

These flavorful melt in your mouth chicken meatballs manchurian, pairs well with fried rice, noodles or bread toast.

Recipe Video Posted on Youtube English Channel 😊

Ingredients:
Meatball
500 Grams Chicken Mince (Keema)
1/2 Cup Finely Chopped Onion
4 to 5 Finely Chopped Or Roughly Crushed Chillies
1 Inch Ginger Finely Chopped
10 to 15 Pods Garlic Finely Chopped
1 Chicken Stock Cube 
1/4 Tsp Tasting Salt (Ajinomoto) Optional
1 Tsp Salt
2 Tbsp Oil

Manchurian Sauce

1/4 Cup Tomato Puree

3 Tbsp Corn Flour

1 Tsp Vinegar or Lime Juice

3 Tbsp Soya Sauce

1 Tbsp Chilly Sauce

1 Tsp Ginger and Garlic Paste

1/4 Tsp Pepper Powder

1/4 Tsp Sugar

Manchurian

1 Tbsp Finely Chopped Garlic

1 Tbsp Finely Chopped Ginger

1 Large Onion Cubed

1 Large Capsicum Cubed

1/4 Tsp White Pepper Powder

1/4 Tsp Black Pepper Powder

1 Tsp Vinegar

1 Tsp Salt

2 Tbsp Sesame Oil

Prep:
Peel and wash 50 grams (2 to 3 whole  garlic), finely chop and reserve.

Peel and wash 50 grams (3 inch piece ginger), finely chop and reserve.

Peel and wash equal amount ginger and garlic, add it to a mixer jar and grind to form a smooth paste.

Peel and wash 2 large onion, finely chop 1 onion and reserve, Cube the other onion and reserve.

Remove the stem from 5 green chilies, finely chop or add it to a mortar and pestle and crush to form a coarse paste and reserve.

Wash 1 large capsicum, chop in half and remove the seeds, cube the capsicum and reserve.

Wash the boneless chicken well and add it to a mixer jar, pulse twice and form chicken mince and reserve.

Boil 2 tomatoes and grind to form a smooth paste.

Marinate:

To the chicken keema add ajinomoto, egg, chicken stock cube, finely chopped onion, finely chopped chilies or paste, 1 tbsp finely chopped ginger and garlic. 

combine all the ingredients well in the chicken mince and cover, allow the chicken to marinate for 15 minutes.

Meatball:

Add salt to the chicken and mix well. 

In a pan add 2 tsp oil. Place a bowl of water to dip the fingers and form the meatballs.

Take small lime size portion chicken and form meatballs. Place the meat ball in the pan.

Place the pan on medium flame cover and cook for 5 minutes, place the flame on high and cook the chicken meat balls for 2 minutes on each side until the meatball turns light golden in color, reserve the chicken meatball in a bowl.

Manchurian sauce:

In a bowl add puree tomato, 3 tbsp corn flour, 1 tsp vinegar or lime juice,3 tbsp soya sauce, 1 tbsp chilly sauce, 1 tsp ginger and garlic paste, 1/4 tsp pepper powder, 1/4 tsp sugar, combine all the ingredients if required add 2 to 3 tbsp water and mix well.

Manchurian:

Heat a wok on medium flame with 2 tbsp sesame oil. 

Add 1 tbsp finely chopped garlic, 1 tbsp finely chopped ginger, 1 large onion cubed, 1 large capsicum cubed fry all the ingredients for 2 to 3 minutes.

Add the prepared manchurian sauce and stir well. Add 1/4 cup water and allow the veggies to boil in the sauce for 2 minutes.

Add cooked meat balls to the sauce, stir cover and cook the meatballs for 5 minutes.

Add 1/4 tsp white pepper powder, 1/4 tsp black pepper powder, 1 tsp vinegar, 1 tsp salt stir the sauce well and allow it to boil for 2 more minutes.

Remove the Manchurian from flame, garnish with finely chopped coriander and serve...Enjoy!

Stir Fried Veggies Recipe

Stir fried veggies is normally served as a sidedish with noodles, fried rice, or it can be rolled into roti wraps a very healthy and tasty dish.

Recipe Video Posted on Youtube English

Stir Fried Veggies Ingredients:
1/4 Cup Beans
1/4 Cup Carrots
1/4 Cup Mushroom
1/4 Cup Baby Corn
1/4 Cup Peas
1 Large Onion
1 1/2 Cup Capsicum (Red / Yellow / Green)
1 Inch Ginger
10 Pods Garlic
3 Slit Green Chilies
2 Dried Red Chilies
1 Tsp 8 to 8 Sauce or Dates Syrup
1 Tsp Dark Soya Sauce
1 Tbsp Green Chilly Sauce
1 Tsp White Pepper Powder 
1/4 Tsp Sugar
1 Tsp Salt
2 Tbsp Corn Flour
2 Tbsp Sesame oil
1 Tsp Vinegar
Coriander for garnish

Prep:

Wash, Peel and Chop Carrots into 1 inch sticks

Wash, remove string and chop beans into 1 inch pieces

Wash and drain mushroom and chop into quarters

Wash and chop red, yellow and green capsicum into cubes

Peel, wash and chop onion into cubes

Peel, wash and finely chop ginger

Peel, wash and finely chop garlic

Wash and slit green chilies

Mix corn flour in 1/4 cup water, dilute

Peel, wash and reserve peas

Wash and chop baby corn into 1 inch pieces

Steam cook:

In a heavy bottom pressure cooker add cleaned beans, peas and chopped carrots along with 2 tbsp water. Cover and cook the veggies on medium flame for 5 minutes till tender.

Add chopped baby corn, stir and cook for another minute. Add chopped mushroom stir and cook till the moisture has evaporated.

Method:
Heat 2 tsp sesame oil in a wok on medium flame.

Add finely chopped ginger, garlic, onion and chilies. Stir and fry till onions turn transparent.

Add the steam cooked veggies stir and fry on high flame.

Add soya sauce, chilly sauce, salt, sugar and date syrup and stir fry veggies on high flame for another 5 to 8 minutes.

Add corn starch and stir fry all the ingredients. Add pepper powder and vinegar finally and stir fry once more for 2 more minutes and serve hot with noodles or fried rice and Enjoy!

Spicy Threaded Chicken Recipe

Threaded chicken with a spicy peanut sauce is a perfect starter, we can serve it along with fried rice.

Threaded Chicken Recipe on Youtube Channel

Threaded Chicken Ingredients:

250 Grams Boneless Chicken / Breast

6 to 7 Spring roll or Samosa Sheets

1 1/2 Tbsp Ginger and Garlic Paste

1/4 Tsp Turmeric Powder

1 Tbsp Chilly Powder

1 Tbsp Kitchen King Masala

1 Tbsp Coriander Masala

1 Tsp Corn Flour

1 Tsp All Purpose Flour

1 Tbsp Soya Sauce

Oil for frying

To Prepare Slurry:

3 Tbsp Corn Flour

3 Tbsp All Purpose Flour

Method:

Wash the chicken well allow excess moisture/ water to drain using a colander.

Chop the Chicken into fingers. 

Chop the samosa/ spring roll sheets into thin threads using a sharp knife.

Mix the corn flour and all purpose flour in some water and prepare a slurry. The slurry should coat your finger and not be runny.

Add oil for frying to a wok and place it on medium flame.

In a bowl add the chicken pieces followed by kitchen king masala, chilly powder, coriander powder, turmeric, ginger and garlic paste, soya sauce, and salt. 

Massage the masala in the chicken and allow to marinate for 10 minutes.

Spread the thinly chopped spring roll threads on a plate.

Roll the marinated chicken fingers in corn slurry, shake out excess slurry.

Roll it in the chopped threads, we need to wrap the threads on the chicken fingers and gently drop into the hot oil.

Fry the fingers for a minute on each side keep flipping the chicken and fry until golden.

Drain the threaded chicken from oil and reserve on plate.

We can sprinkle with chaat masala seasoning mix and serve the threaded chicken with sambal or spicy peanut sauce...Enjoy!

Sesame Chicken Sticks Recipe

Sesame Chicken Sticks is a fusion recipe. These chicken sticks can be enjoyed as a snack or paired with noodles or fried rice. Sesame seeds have a mild, sweet, and nutty flavor and a satisfying crunch when eaten along with chicken. 

Sesame Chicken Recipe Video on Youtube

Ingredients Sesame Chicken Sticks:
250 Grams Boneless Chicken Breast
1 Tbsp Soya Sauce
1 Tbsp Chilly Flakes
1 Tbsp Curry Powder
1 Tsp Chilly Powder
1 Tsp Ginger and Garlic Paste
1 Tbsp All Purpose Flour (Maida)
1 Tsp Corn Flour
1/2 Tsp Rice Flour
2 Tbsp Sesame Seeds
Oil for Frying
Salt as per taste...

Prep:

Wash the chicken breast twice, allow excess moisture to drain in a colander and pat it dry.

Place the chicken breast on the cutting board, using a sharp knife chop the chicken into fingers.

Add the chicken to a mixing bowl.

Add soya sauce, chilly powder, curry powder, chilly flakes, few drops red food color and salt to the chicken.

Mix the chicken in the masala till well combined allow to marinate for 1 hour. Cover the chicken and place it in the fridge until use.

After a hour remove the chicken from fridge, add ginger and garlic paste, 2 tbsp egg white, corn flour, maida, rice flour, chilly powder, salt and sesame seeds. 

Combine all the ingredients in the chicken till well incorporated allow to marinate for 10 more minutes.

Method:

Heat oil for frying in a wok on medium flame.

Using bamboo skewers, thread the chicken in the skewers.

Apply the marination on the chicken.

Gently drop the chicken skewers one at a time in hot oil and fry for 2 minutes on each side.

Place on high flame and keep flipping the chicken until golden and fry it for 6 minutes until golden and crispy.

Drain excess oil from chicken and place it on plate lined with tissue.

Allow excess oil to drain and serve...sesame chicken hot with some chilly sauce...Enjoy!

Creamy Maggi Noodles Recipe

Creamy maggi noodles can be prepared with chicken or veggies of choice. Combination of flavors and taste of magic masala with cream and veggies cooked is very subtle and soothing.

Creamy Maggi Noodles Recipe Video 

Ingredients
3 Cubes Maggi Noodles + 3 Sachets Maggi Masala
1 Medium Onion Finely Chopped
3 Green Chilies Finely Chopped
1 Whole Garlic Bulb Peeled and Finely Chopped
1 Large Capsicum Roughly Chopped
1 Large Carrot Roughly Chopped
1/4 Cup Sweet Corn
1 Tsp Mixed Italian Herbs or Pizza Seasoning 
1 Tbsp Chilly Flakes 
1 Tbsp Maida
2 Tbsp Oil
150 ML Dairy Cream
Salt as per taste

Method:

Heat a pan on medium flame with 2 tbsp oil. Add finely chopped garlic, chilies, and onion to the oil and fry till onions turn transparent.

Add the all purpose flour and fry for a minute till the raw flavor reduces. Add chopped carrot and sweetcorn fry for a minute.

Add water and 1/4 tsp salt allow the water to boil and the carrots to cook till tender.

Once the carrots have cooked, adjust and add water approx. 1 cup followed by capsicum, stir all the ingredients once add pepper powder and salt cook the capsicum for a minute.

Break into half and add the maggi noodles to boiling water and cook till half done. Once the noodles are slightly tender then add the magic masala which comes in the pack. Stir till the masala is well combined.

Cook the maggi till tender. Add fresh cream and mix well once the maggi has absorbed all the moisture and forms a creamy sauce ...plate the maggi along with veggies and sauce. Sprinkle Italian seasoning and chilly flakes and serve hot...Enjoy!

Indo Chinese: Honey Chilly Cauliflower Recipe

I thoroughly enjoy indo chinese dishes...many ingredients in these type of dishes are easily avaiable and affordable. 

One among my favorite indo chinese dishes is honey chilly potato since all veggies are costly and not easily avaiable during this lockdown period, I'm switching the potato with cauliflower, which turned out tasty and was less starchy it paired well with roti. 

Honey Chilly Cauliflower Recipe on Vidyascooking Channel 😉

Ingredients:
3 Cups Blanched and Cleaned Cauliflower
8 Green Chilies
1 Cup Finely Chopped Capsicum
1 Cup Roughly Chopped Onion
1 Tbsp Finely Chopped Ginger
2 Tbsp Finely Chopped Garlic
10 Cashews 
3 Sprigs Curry Leaves
3 Sprigs Finely Chopped Coriander
2 Tbsp Chilly Garlic Sauce
1 1/2 Tbsp Soya Sauce
1 Tbsp Garam Masala
1 Tbsp Chilly Powder
1 Tsp Pepper Powder (optional)
2 Tbsp Honey
2 Tbsp + 1 Tbsp Corn Flour
2 Tbsp All Purpose Flour (Maida)
Oil as required 
Salt as per taste...

Please watch a detail video how to clean cauliflower that I've posted on vidyascooking channel. Prep the cauliflower florets and reserve.

How to clean cauliflower video on Vidyascooking Channel

Method:
Dilute 1 Tbsp Corn Flour and reserve... to be used later.

In a mixing bowl add cauliflower, garam masala, chilly powder, all purpose flour, corn flour and salt toss to coast evenly.

Sprinkle water little at a time and mix the masala and flour which will evely coat the cauliflower. Allow to marinate on the kitchen counter for few minutes.

Heat oil in a wok on medium flame. Gently drop the cauliflower florets in small batches and fry till golden brown in color.

It took me approx two minutes on each side to fry the cauliflower. I fried the marinated cauliflower in four small batches.

Heat a wok on medium flame with two tbsp oil.

Add the finely chopped garlic and ginger fry till raw flavour reduces.

Add cashews and fry till pink in color.

Add finely chopped onion, capsicum, curry leaves and chilies fry till onion turns transparent.

Add salt and cook the onion and capsicum till it softens. Add garlic chilly sauce and soya sauce fry for a minute.

Add fried cauliflower toss to coat. Add honey and toss to coat evenly.

Check for salt add if needed. Add the cornstarch and toss on high flame for two minutes. 

Serve the cauliflower hot with fried rice, noodles or roti...Enjoy😊

Cauliflower Recipes Posted on Vidyascooking Channel 😉

Cauliflower 65

Sesame Crusted Cauliflower

Cauliflower Manchurian

Cauliflower Manchurian Rolls

Cauliflower Soup

Cauliflower Gratin

Cheese Cauliflower and Broccoli Paratha

Cauliflower Broccoli Uppu Kari

Cauliflower Onion Pakoda

Indo Chinese: Soya Chilli Recipe

Soya chilli is a perfect side dish for noodles, fried rice, biryani, chapathi and southindian meals. People who want to avoid meat products can use soya nuggets in many recipes.

Subscribe to me on Youtube English and Tamil Channel for regular updates 😊

Soya Chilli Ingredients:
250 Grams Soya Nuggets / Soya Chunks / Meal Maker
1 Large Capsicum (Deseeded and Cubed)
1 Large Onion (Peeled, Washed and Cubed)
8 to 10 Green Chilies (Stems removed, washed and slit in middle)
3 Sprigs Curry Leaves
3 Tbsp Green Chilly Sauce
1 1/2 Tbsp Soya Sauce
1 Tsp Vinegar
2 Tsp Corn Flour
1 Tsp Turmeric Powder
1 Tbsp Chilly Powder
1/2 Tsp Pepper Powder
Salt as per taste
Ghee as required 
Oil as required...

Spicy Green Chilly Sauce Recipe is Posted on Vidyascooking

Prep:
Boil 5 cups water and reserve we will use warm water in this recipe.

Heat a wok on medium flame. Add the soya nuggets to the wok and dry roast the nuggets till it turns light golden in the edges. 

Once the soya nuggets have dry roasted evenly it will release a good aroma, add 4 cups warm water, chilly powder, turmeric powder and coarse salt stir well and bring to rapid boil. 

In 5 minutes on medium flame the soya will cook evenly and will absorb all the moisture and double in volume. 

Remove the soya from flame and rise it twice in cold water to stop the cooking. Take 4 or 5 nuggets squeeze extra moisture and reserve in a bowl.

Dry roasting and cooking the soya nuggets in chilly powder and turmeric powder will eliminate all the raw / iron flavor in soya nuggets.

Method:
Heat a wok on medium flame, add 3 tsp ghee and 1 tsp oil.

Add the cooked soya nuggets and fry till all the moisture have evaporated. Reserve the soya nuggets in a bowl.

Add 3 tsp oil and 1 tsp ghee in the wok and heat on medium flame.

Add the curry leaves and fry till the curry leaves stops sputtering.

Add the slit green chilies, chopped onion and capsicum and fry for a minute.

Dilute the corn flour in 2 tbsp water and reserve.

Add 1/4 tsp salt, chilly sauce and soya sauce to the onion masala, stir and fry for few more seconds.

Add 1/4 cup water and 1 tsp vinegar to the onion masala allow to boil on medium flame.

Once all the raw flavour from the onion masala reduces, add soya and pepper powder mix and fry all the ingredients on medium flame.

Fry till the soya has heated all the way through and the gravy is completely absorbed.

Check and add salt as per taste. Add pepper powder and fry for few more seconds and serve hot...Enjoy as a starter or as side dish 😉

Popular Chilly Chicken Recipe Posted on Vidyascooking