Karage Chicken

Karage Chicken

By  Chef Rakesh Sethi
From   Tea Time

Prep: 40 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Indo-Chinese

Key Ingredients:

Karage is a deep-fried chicken cooked in the Japanese style and served stuffed in hot dog rolls

Ingredients

  • Hot dog rolls 4
  • Iceberg lettuce leaves 4
  • Mustard mayonnaise as required
  • Filling
  • Boneless chicken, finely chopped 250 gms
  • Ginger, finely chopped 1½ inches
  • Garlic, finely chopped 5 cloves
  • Spring onion, finely chopped 1 bulb
  • Soy sauce 1 tsp
  • Sake wine 1 tbsp
  • Sugar 1 tsp
  • Refined flour 1 tbsp
  • Cornflour 2 tbsps
  • Oil to deep-fry
  • Sauce
  • Oil 1 tsp
  • Spring onion, finely chopped 1 bulb
  • Soy sauce 3 tbsps
  • Sake wine 4 tbsps
  • Vinegar 2 tbsps
  • Sugar 1 tsp
  • Spring onion greens, finely chopped 1 stalk

Methods

  • Take chicken in a bowl, add ginger, garlic, spring onion bulb, soy sauce, sake wine, sugar and refined flour and mix well. Keep the bowl in the refrigerator to marinate for 15-20 minutes.
  • Get the bowl out of the refrigerator and add cornflour and mix well.
  • Heat sufficient oil in a wok and drop small roundels of this mixture into the hot oil. Deep-fry till golden brown and drain on absorbent paper.
  • To make sauce, heat oil in a non-stick pan, add spring onion bulb, soy sauce, sake wine, vinegar, sugar and spring onion greens and saute.
  • Add the fried chicken and cook for 2-3 minutes.
  • Slit the hot dog rolls into half lengthwise without cutting through and apply some mustard mayonnaise in the inside of the rolls. Keep a lettuce leaf in each roll and top it with chicken mixture.
  • Place the rolls in a serving platter and serve.

You May Also Like

view all

Chefs Recipe

view all

Recipies From Show

view all
Veg Manchurian

Veg Manchurian

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 25 minutes

Cook: 35 minutes

Method: Easy

Course: Snack

Type: Indo-Chinese

Key Ingredients:

  • Soya nuggets
  • Green capsicum
  • Ginger
  • Garlic
  • Onion
  • Spring onions

Healthier version of Manchurian dishes – it has soya nuggets

Ingredients

  • Soya nuggets, soaked for 15-20 minutes 1 cup
  • Cornflour 2 tsps
  • Green chilli paste ½ tbsp
  • Soy sauce 2 tsps
  • Oil 3 tbsps
  • Salt to taste
  • Green capsicum, cut into small square pieces 1
  • Manchurian sauce
  • Oil 1 tbsp
  • Ginger, chopped 1 tsp
  • Garlic cloves, finely chopped 5 to 6
  • Onion, finely chopped 1 cup
  • Spring onions, finely chopped 5 to 6
  • Soy sauce 2 tbsps
  • Vinegar (sirka) 1 tbsp
  • Tomato ketchup 2 tbsps
  • Red chilli sauce 1 tbsp
  • Salt to taste
  • Cornflour 2 tsps

Methods

  • Drain and squeeze the soya nuggets and put into a bowl. Add cornflour, green chilli paste and soy sauce and mix well.
  • Heat oil in a non-stick pan on high heat, add the soya nuggets mixture and salt and saute for 2-3 minutes or till the mixture turns brown. Transfer into a bowl.
  • To make the Manchurian sauce, heat oil in the non-stick pan, add ginger, garlic, onion and spring onions and saute for 2-3 minutes on high heat.
  • Add soy sauce, vinegar, tomato ketchup, chilli sauce, salt and 2 cups of water. Mix well and let the mixture boil on high heat for 5-6 minutes.
  • Mix cornflour with 2 tbsps water and add to the sauce and mix well.
  • Add soya nuggets and capsicum, mix and cook till it the mixture thickens.
  • Transfer into a serving bowl and serve hot.

You May Also Like

view all

Chefs Recipe

view all

Recipies From Show

view all

view more
American Chopsuey

American Chopsuey

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Indo-Chinese

Key Ingredients:

  • Noodles
  • Tomato ketchup
  • Vinegar

A delicious preparation of crisply fried noodles served with a tangy vegetable sauce

Ingredients

  • Noodles, boiled 1½ cups
  • Oil 1 tbsp + for deep-frying
  • Medium onion, cut into round slices 1
  • Carrot, cut into thin slices ¼ cup
  • French beans, cut into thin pieces 3 to 4
  • Cabbage, finely chopped 1 cup
  • Tomato ketchup 4 tbsps
  • Soy sauce 3 tsps
  • Sugar ¼ cup
  • White vinegar (sirka) ¼ cup
  • Red chilli sauce 1 tsp
  • Salt to taste
  • Cornflour 2 tsps

Methods

  • Heat sufficient oil in a deep pan, add ¾ cup noodles and deep-fry on high heat for 2-3 minutes or till golden brown and crisp. Drain on absorbent paper.
  • Heat 1 tbsp oil in a non-stick pan, add onion, carrot, French beans and cabbage and saute for 2-3 minutes.
  • Add tomato ketchup, soy sauce, sugar, vinegar, chilli sauce and salt and mix well. Cook for 2 minutes.
  • Add remaining boiled noodles and mix and cook till noodles get heated through.
  • Mix cornflour in 2 tbsps water in a small bowl and add to the pan and cook till the mixture thickens.
  • Transfer into a serving bowl, top with fried noodles and serve hot.

You May Also Like

view all

Chefs Recipe

view all

Recipies From Show

view all

view more
Chinese Bhel

Chinese Bhel

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 35 minutes

Cook: 0 minutes

Method: Easy

Course: Snack

Type: Indo-Chinese

Key Ingredients:

  • Noodles
  • Roasted peanuts
  • Bean sprouts
  • Schezwan sauce

The ever popular Mumbai street food bhel gets a Chinese avatar

Ingredients

  • Noodles, boiled and deep fried as required
  • Peanuts, roasted and crushed ½ cup
  • Bean sprouts ½ cup
  • Spring onions, finely chopped 4
  • Tomato ketchup 2 tbsps
  • Schezwan sauce 2 tbsps
  • Soy sauce 2 tsps
  • Vinegar (sirka) 1 tbsp
  • Salt to taste

Methods

  • Crush crispy noodles and put into a mixing bowl. Add peanuts, sprouted beans and spring onions.
  • Take tomato ketchup, Schezwan sauce, soy sauce and vinegar in a small bowl and mix well.
  • Take as much noodle mixture as you want in a serving bowl, add just enough sauce to coat the mixture but not make it soggy.
  • Sprinkle salt on top and serve immediately.

You May Also Like

view all

Chefs Recipe

view all

Recipies From Show

view all

view more
Soya Bean Chinese Bhel

Soya Bean Chinese Bhel

By Chef Shantanu Gupte
By Health Mange More

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Indo-Chinese

Key Ingredients:

  • Soya granules
  • Chinese cabbage
  • Green capsicum
  • Carrots
  • Schezwan chutney
  • Chilli oil

The various vegetables make this bhel nutrient rich

Ingredients

  • Soya granules 1 cup
  • Olive oil 1 tbsp + to deep fry
  • Spring onions, finely chopped ½ cup
  • Onions, sliced ½ cup
  • Chinese cabbage, shredded ½ cup
  • Green capsicum, thinly sliced ½ cup
  • Carrots, shredded ½ cup
  • Schezwan chutney 4 tsps
  • Chilli oil 2 tsps
  • Ginger water 2 tsps
  • Low sodium soy sauce 2 tsps
  • Salt to taste

Methods

  • Heat oil in a non-stick wok on high heat till the oil begins to smoke.
  • Add spring onions, onions, cabbage, capsicum and carrots and saute on high heat for 2 minutes.
  • Add Schezwan chutney, chilli oil, ginger water, soy sauce and salt and saute on a high heat for 1 minute. Remove from heat and transfer into a bowl.
  • Heat sufficient oil in a wok, add the soya granules and deep-fry till crisp (can dust arrowroot powder to make more crisp).
  • Drain on absorbent paper. Then add to the vegetables and toss well.
  • Transfer into serving bowls and serve immediately.

You May Also Like

view all

Chefs Recipe

view all

Recipies From Show

view all

view more
Tri Colour Wok

Tri Colour Wok

By Chef Amrita Raichand
By Mummy Ka Magic

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Indo-Chinese

Key Ingredients:

  • Carrots
  • Rice
  • Broccoli
  • Garlic
  • Green chillies
  • Soy sauce
  • Schezwan sauce

Make this this Independence day – the kids will be thrilled

Ingredients

  • Sliced carrots, blanched 1 cup
  • Cooked rice 2 cups
  • Blanched broccoli florets 1 cup
  • Oil 6 tbsps
  • Garlic, chopped 3 tbsps
  • Chopped green chillies 1 tbsp
  • Salt to taste
  • Soy sauce 1 tsp
  • Schezwan sauce ½ tbsp
  • Sesame oil 1 tbsp

Methods

  • Heat 2 tbsps oil in a non-stick wok, add garlic and saute till fragrant. Add ½ tbsp green chillies, cooked rice, salt, ½ tsp soy sauce and toss well.
  • Plate the rice on the serving plate in the center.
  • Add 2 tbsps oil to the same wok, add carrots, schezwan sauce and salt and toss well.
  • Arrange them on the top portion of the serving plate.
  • Add remaining oil to the same wok, add blanched broccoli florets, salt, remaining green chillies, sesame oil and remaining soy sauce and toss well.
  • Arrange them on the bottom part of the serving plate and serve.

You May Also Like

view all

Chefs Recipe

view all

Recipies From Show

view all

view more

Welcome to www.foodfood.com ("Website"). This Website is owned and operated by Turmeric Vision Private Limited.

Follow Us

Helpful Links

Helpful Links

Copyright © | All Rights Reserved.