Rice Sheet Spring Rolls

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ricesheet

Preparation Time : 20 minutes

Cooking Time : 5 minutes

Serving : 8 members

Description

Every time I go to the department stores any where . I take time and go around exploring all the things . If i have a little idea about what the product is, i buy it and experiment at home . That’s how I got to know about rice paper sheets . It is a Vietnamese dish . I saw the recipe in one of the tv channels and made it for my hubby’s cousin sister and her daughters . They loved it . I have made some changes from the original recipe according to the Indian taste buds .

Ingredients 

Ingredients
Quantity
Rice paper sheets4 ( soaked in salted water for a minute and lay them on a wet towel )
ice burg lettuce3
glass noodles1 cup boiled
carrot1 shredded
cucumber1 shredded
capsicum – green,red ,yellow1/2 each juliens
fish sauce1 teaspoon
lime juice1 teaspoon
soya sauce1 teaspoon
roasted peanuts1 teaspoon
shredded chicken1/4 cup
sliced omellet1/4 cup
chilli flakes1/4 tea spoon

Method 

  1. Lay the rice paper soaked in salted water for a minute on to a wet towel . The rice paper should be soft and flexible .
  2. Mix glass noodles , carrot , capsicums , cucumber and torn iceberg lettuce together . Set aside .
  3. Mix fish sauce , lime juice , soya sauce , chilli flakes , roasted peanuts together . Pour this dressing mixture over the mixed salad vegetables .
  4. Toss well and add chicken and omellet together . Pile this salad mixture onto the Center of the rice paper sheet length wise .
  5. Fold the sides first and then roll tightly as you do for spring rolls .

Spicy Dip

  1. Fish sauce – 1 teaspoon , lime juice – 1/2 teaspoon , red chillies -2 crushed . Mix all together . Pour into a small bowl .
  2. Cut the rice paper spring roll into 4 pieces .
  3. Serve with spicy dip and sweet chilli sauce .

Meat Sauce for Pasta

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meat

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Serving : 4 members

Description

I recently came across this recipe in a cook book . Tried it out and was really very nice . I have used the meat sauce here with spaghetti but you can use any type of pasta of your choice .

Ingredients

Ingredients
Quantity
Mushrooms1/2 cup sliced
butter4 tablespoons
oil1/3 cup
minced meat or chicken250 gm ( vegetarians can use soya flakes soaked in hot water instead )
carrot1 chopped
celery2 stalks chopped
onions2 chopped
tomatoes250 gm blanched peeled and chopped
bay leaf1
thyme1 tea spoon
Cloves2
salt and pepperto taste
chilli flakes1 tea spoon
water2 cups
maida2 table spoons
Dried Herbsa pinch of basil , oregano and thyme

Method

  1. Heat 1/2 butter with oil . Add the meat and toss well for 3 minutes till colour changes .
  2. Add carrots , celery and onions . Mix well .
  3. Top with tomatoes , bay leaf , thyme , cloves , salt , pepper , chilli flakes and water .
  4. Add mushrooms and cook covered till vegetables and meat is cooked through .
  5. Mix remaining butter with maida . Add to the cooked sauce , mix well and cook on medium heat for 5 minutes till sauce thickens .
  6. Serve hot , garnished with dried herbs , over cooked pasta.

Oven Fried Deviled Chicken

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ovenchicken

Preparation Time : 20 minutes + 2 hours for marination

Cooking Time : 30 to 35 minutes

Serving : 6 members

Description

A healthy dish which I took note from the magazine prevention . My gym buddy jaya Bharathi passed it over to me . I have made some changes as the original recipe seemed to be very bland . yummy dish , been into a lot of experimenting recently for tasty healthy dishes . This is one among them . Give it a try flocks . Recipe and picture courtacy prevention magazine .

Ingredients

Ingredients
Quantity
Chicken pieces8
chilli powder1 teaspoon
ginger garlic paste1 teaspoon
saltto taste
vinegar1/2 teaspoon
wheat bread crumbs2 cups
pepper powderto taste
chilli flakes1/2 teaspoon
cumin powder1 teaspoon
chopped coriander leaves1 tablespoon
olive oil spray

Method

  1. Marinate chicken pieces in chilli powder , ginger garlic paste , vinegar and salt to taste for 2 hours or more .
  2. Preheat oven to 230 degree Celsius . Mix wheat bread crumbs , pepper powder , chilli flakes , salt to taste , cumin powder and coriander leaves together and set aside .
  3. Dredge chicken in bread crumbs mixture , patting to coat all around . Line a shallow baking pan with foil paper and coat with olive oil .
  4. Arrange the chicken pieces in single layer over the greased foil . Coat the top of the chicken with olive oil spray .( just sprinkle a few drops of olive oil over in case you don’t have a oil spray ) bake for 20 minutes .
  5. Increase the heat to 400 degree Celsius and bake until golden brown and cooked through for another 10 to 15 minutes longer .
  6. Serve hot with salad , tomato ketchup .

Ginger Chicken

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ginger

Preparation Time : 30 minutes

Cooking Time : 12 to 15 minutes

Serving : 4 members

Description

A yummy not so spicy , light to the tummy Chinese style ginger chicken . Here in my hubby’s place in tirunelveli , we had very few Restaurants in the beginning when I was newly married . All the restaurants were not worth going and eating there as the ambiance was such . So when ever we want restaurant food it was ordered as take away and had at home . My hubby used to bring butter chicken and ginger chicken mostly for dinner as a surprise from a restaurant called chettinad . The ginger chicken was my favourite . It used to taste so yum . I tried it out at home as to my taste buds and wolla it was just like the one from chettinad restaurant . So no more ginger chicken from chettinad restaurant instead it’s made at home .foolish me should have had the restaurant ginger chicken itself , now it’s an added responsibility in my kitchen .

Ingredients

Ingredients
Quantity
Boneless chicken1/4 kg
egg whites2
Flour ( maida )4 tablespoons
cornflour4 table spoons + 1 teaspoon diluted in 1/4 cup water
white pepper powder1/4 teaspoon
saltto taste
ajinomoto2 pinches
green chillies2 crushed
garlic flake1 crushed
onion2 big cut into stripes
capsicum2 cut into stripes
oil4 tablespoons + to deep fry
ginger25 grams ground and strained to get 1/4 cup juice( do not add more than mentioned as the chicken might Taste to gingery )
green chilli sauce2 table spoons
vinegar1/4 teaspoon

Method

  1. Marinate cleaned chicken pieces in egg whites , maida , 4 tablespoons cornflour , white pepper powder , salt to taste and a pinch of ajinomoto along with little water if needed . Keep aside for one hour .
  2. Deep fry the chicken pieces in hot oil over medium heat to a light golden brown colour and crisp . Drain and set aside .
  3. Heat a wok with 4 tablespoons of oil . Add crushed garlic and green chillies , top with onions and capsicum .
  4. Saute for 4 minutes . Pour the ginger juice , green chilli sauce , vinegar , salt to taste and a pinch of ajinomoto . Mix well .
  5. Add one cup of water and bring to boil . Taste and adjust , add the fried chicken pieces and simmer for 2 minutes for all the flavours to infuse together .
  6. Pour the diluted corn flour over and bring to boil stirring constantly .to get a semi thick saucy running gravy coated over the chicken pieces . Add more water if wanted .
  7. Serve hot for lunch or dinner.

Shezwan chicken

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shezwan

Preparation Time : 20 minutes + 2 hours for marination

Cooking Time : 15 minutes

Serving : 6 members

Description

My brother and myself love Chinese food . We had a Chinese restaurent near our home in Coimbatore called Kowloon . Any opportunity we get to eat out we will make sure we end up there . What we order would be standard always . the shezwan chicken used to taste awesome . Once we had a get together at home with many guests coming over for dinner . We wanted to prepare a Chinese menu . My mom ( an over smart sofesticated lady by nature , my bro and myself don’t have that in us ) bribed the cook from the Kowloon restaurent and got him to cook the menu at home . I did take note of every thing the cook prepared and till date do follow it religiously . This recipe is also from the chef of Kowloon restaurent . I have another interesting story related to Kowloon restaurent . My brother in law nawaz is the same age as me . He did his collage in Coimbatore . My brother and my brother – in – law used to hang around a lot back then . Once they went to Kowloon restaurent restaurent for dinner . Finished dinner and paid the bill . As they were coming out of the restaurent , the waiter ran towards them and gave my brother – in – law a one rupee coin in hand . My brother not knowing what was happening stood blinking . My bother – in – law had kept a one rupee coin as a tip for the waiter .we have a great laugh over this incident till date .

Ingredients

Ingredients
Quantity
Boneless chicken cubed1/4 kg
cornflour1/4 cup
flour ( maida )1/4 cup
egg whites2
white pepper1/2 teaspoon
saltto taste
ajinomoto1 pinch + 1 pinch ( optional )
oil4 tablespoons + to deep fry
onions2 cubed
capsicum1 big cubed
ginger1 inch piece crushed
garlic3 flakes crushed
tomato sauce4 tablespoons
sweet chilli sauce2 teaspoons
light soya sauce1/2 teaspoon
vinegar1/2 teaspoon
sugar1/4 teaspoon
chilli flakes1 tablespoon
red chilli sauce1 teaspoon

Method

  1. Marinate cleaned chicken pieces in cornflour , flour , egg whites , white pepper , salt to taste and a pinch of ajinomoto for 2 hours .
  2. Deep fry the marinated chicken pieces in hot oil to a light golden brown . Drain and set aside .
  3. Heat 4 tablespoons of oil in a large wok . Add crushed garlic and ginger , fry for 1/2 a minute .
  4. Top with cubed onions and capsicum . Sauté for a minute .
  5. Lower the flame to medium and add all the other ingredients except for the fried chicken pieces . Mix well and bring to boil . Taste and adjust .
  6. The sauce should taste sweet , sour and hot . Add the fried chicken pieces and toss well for about 4 minutes allowing all the flavours and sauce to infuse into the chicken .
  7. Remove from heat and serve hot .