Chilli Chicken Desi Style

Chilli Chicken – Serves 4

Ingredients

Chicken, boneless, cut into strips or chunks 1 ½ cups

Soy Sauce 1 +1 tablespoon

Cornstarch 1+1 tablespoon

Sesame Oil 2 tablespoon (use vegetable oil)

Garlic 6 to 8 cloves, minced

Ginger 1 inch, mined

Green Chilli 2 to 4, slit lengthwise

Spring Onion Bulbs 6 to 8 cut lengthwise

Chicken Stock 1 ½ cup

Salt to taste

For Garnish:

Spring Onion Greens few stalks cut lengthwise (keep them in chilled water until use)

Method:

In a bowl, mix soy sauce and cornstarch. Add in the chicken pieces and coat them in the mixture. Keep them aside.

In a wok or a large kadhai, heat 1 tablespoon oil. Once the oil is very hot, add in the chicken pieces and stir-fry for 2 to 3 minutes on high heat, until cooked. Keep them aside.

Wipe the wok and add in the remaining oil. Once the oil is hot, add in the ginger, garlic, green chilli and spring onion bulbs, stir-fry on high heat for one minute.

Mix the remaining soy sauce and cornstarch.

Add in the chicken and stir. Add in the chicken stock and the soy sauce and cornstarch mixture and stir. Bring the sauce to a boil. Add salt.

Turn off the heat. Add in the spring onion greens on top. Serve hot with fried rice.

Stir Fried Vegetables in Szechwan Sauce

Stir Fried Vegetables in Szechwan Sauce Serves 4

Ingredients

Tofu, cut into triangles 8 pieces (substitute Paneer in Tofu in unavailable)

Soy Sauce 2 teaspoons

Cornstarch 1+1 tablespoon

Button Mushrooms, halved 10 pieces

Sesame Oil 2 tablespoon (use vegetable oil)

Garlic 3 cloves, minced

Ginger ½ inch, minced

French Beans, cut into ½ inch pieces ½ cup

Red Bell Pepper, cut into triangles 10 pieces

Spring Onion White part 8 pieces, cut lengthwise

Szechwan Sauce ½ cup (For recipe of Szechwan Sauce Cooking the ChaiNusssss... Desi Rasta Chinese)
See.http://foodietryingstein.blogspot.com/2011/09/cooking-chainusssss-desi-rasta-chinese.html 

Vegetable Stock (or  ginger, spring onion water) 1 ½ cup

Salt to taste

Method:

In a bowl, place the tofu. Coat it with a mixture of soy sauce and 1 tablespoon cornstarch.

In a large wok or a kadhai, heat a tablespoon of oil. When the oil is very hot, add in the tofu, toss and fry it on high heat for one minute. Keep it aside.

Use the same wok, heat the remaining oil. When the oil is very hot, add in the mushrooms, stir- fry for two minutes on high heat. Keep them aside.

Wipe the wok. Heat oil in the wok, when it is very hot; add in the French beans cook on high heat for one minute. Add red bell pepper, cook on high heat for one minute. Add in the mushrooms and spring onion white, ginger, garlic, stir and cook on high heat.

Add in the Szechwan sauce and stir. Keep the wok on high heat, add in the vegetable stock. Mix the remaining cornstarch with one tablespoon water and add it to the wok. Stir and bring the sauce to a boil.

Add in the cooked tofu, stir and add salt if required. Turn off the heat.

Serve hot with fried rice.

Desi Szechwan Fried Rice

Desi Szechwan Fried Rice ( Indian-Style Chinese Fried Rice) Serves 4

Ingredients

White Rice 1 ½ cup, washed

Vegetable Oil 2 tablespoons

Garlic 5 cloves, minced

Ginger ½ inch, minced

Spring Onion Bulbs (White part), minced ½ cup

French Beans, finely chopped ½ cup

Carrot, finely chopped ½ cup

Green Peas, shelled ½ cup (optional)

Cabbage, finely chopped ½ cup

Salt to taste

Szechwan Sauce 4 tablespoons (For Recipe See Cooking the ChaiNusssss... Desi Rasta Chinese)

See. http://foodietryingstein.blogspot.com/2011/09/cooking-chainusssss-desi-rasta-chinese.html

For Garnish:

Spring Onion Greens, chopped 1 cup (Keep them aside in chilled water until used)

Method:

Wash and soak the rice for twenty minutes. In a pan, mix equal quantity of rice and water (that is 1 ½ cup). Add a pinch of salt and vinegar.

Boil the rice and cook it until it absorbs all the water. Keep it covered with a lid for five minutes.

Now, spread the rice out on a large plate lined with absorbent paper towel and allow it to dry out.

Place the place full of rice in the freezer for thirty minutes, while you finish the preparation for the fried rice.

In a large wok or a kadhai, add oil. Keep the wok on high heat. The oil should be very hot, add the garlic, ginger and mix. Add in the onion, allow it to turn translucent.

Add in the beans and the carrot cook it on high heat for a minute. Add in the peas and cabbage, mix them in, and keep the wok on high heat. Add in salt. Then add in the cooked rice. Mix well until every grain of the rice is at a high temperature.

Add in four tablespoons of Szechwan sauce (prepare Szechwan sauce as mentioned above).

Mix in the sauce with the fried rice. Turn off the heat.

Garnish with chopped spring onion greens and mix well.

Serve with a side dish.

Vegetable Spring Rolls (desi style)

Spring Rolls – Serves 4

Ingredients

Spring Roll Sheets 8 (See recipe to prepare them at Home)

For Spring Roll Sheets

Refined Flour 1 cup

Egg 1

Vegetable Oil 1 teaspoon

Salt to taste

For Spring Roll

Carrot, cut into thin long bite size strips/ julienne ½ cup

Cabbage, shredded ½ cup

Spring Onion, cut lengthwise (whites and greens) ½ cup

Bean Sprouts (optional) ½ cup

Soy Sauce 1 teaspoon

Oil for frying

Serve With
Szechwan Sauce (For Recipe See Post Cooking the ChaiNusssss... Desi Rasta Chinese)
See http://foodietryingstein.blogspot.com/2011/09/cooking-chainusssss-desi-rasta-chinese.html

Method:

For the spring roll sheets

Mix the flour, egg, salt and oil on a flat surface and knead. Make stiff dough. Do not add water.

Divide the dough into eight equal parts.

Roll out each portion of dough evenly on a flat surface into wide rectangular strip. Poke it in a few places with a fork.

Make sure all the spring roll strips are exactly the same size. You can cut them with a knife to even them out exactly.

For the spring roll

In a bowl, mix the carrot, cabbage, spring onion and bean sprouts with soy sauce. Divide the filling into eight equal portions.

Take one spring roll sheet and one portion of the vegetable mixture.

Place this mixture in the centre of the strip, along the length. Roll the spring roll sheet. Fold, tuck and seal the spring roll from the sides so that the filling does not fall out. Prepare all eight spring rolls in the same way.

Heat oil in a fryer or a deep pan, once the oil is hot fry the spring rolls in batches of two or four depending on the size of the fryer. Fry them until crisp and golden brown.

Place them on a plate lined with absorbent paper towels. Soak up the excess oil.

Serve Hot with Szechwan Sauce.

Note:Salt is not added to the raw vegetables so that they do not release their juices and moisture while making spring rolls. The dipping sauce with salt is served alongside.

Tip: Cooked Noodles are added to spring rolls at times.

Cooking the ChaiNusssss… Desi Rasta Chinese (Szechwan Sauce)

Call it Desi Chinese, Rasta Chinese, Indian- Style Chinese or simply Chainussss… It is an all time favourite. Although it is among the cheapest possible meals in India I have spent a fortune buying roadside Chinese food. Simply because I want to eat rasta Chinese every single day of my life. One meal to love! Finally, after trying to get the rasta Chinese taste right for seven long years, I can proudly say that I have got it. I am about to share, the most common yet, well kept kitchen secret of India. The Indian Street Chinese recipes, so indulge and enjoy!

For Szechwan Sauce

Indgredients

Sesame Oil 2 tablespoon (Use Vegetable oil for substitute)

Spring Onion White 1 bulb, minced

Garlic 6-8 cloves, minced

Ginger 1 inch, minced

Red Pepper 1 large, grind into a fine paste

Red Chilli Paste (optional) 1 tablespoon to enhance colour and flavour

Salt to taste

Soy Sauce 1 teaspoon

Vinegar 1 teaspoon

Sugar 1 teaspoon

Method:

For the Szechwan Sauce

In a bowl mix in all the ingredients, oil, spring onion white, garlic, ginger, red pepper paste, soy sauce, vinegar, sugar and salt. Allow the flavours to mix and soak in the oil. This sauce can be prepared in advance and kept overnight for the flavours to blend.