Easy and quick Spicy honey glazed chicken wings

Here's a yummy, inexpensive, weekend dish – get some chicken wings, remove the skin and marinated them overnight with a little soy sauce, vinegar and spices, the longer they marinate the better.You can easily adjust the heat to suit your family's taste and you also can use any part of the chicken you wish, but we love eating wings in my house. 

Ingredients :

1. 10 chicken wings
2. 1tsp Garlic paste 
3. 1/2tsp Ginger paste
4. 1tsp light soy sauce
5. Salt to taste.

FOR THE SAUCE

1. 1tsp dark soy sauce
2. 1tbsp apple cider vinegar
3. 3 cloves garlic, minced
4. 1 teaspoon oyster sauce
5. 1 teaspoon ginger powder
6. 1 teaspoon ground pepper
7. 2 tsp Red chilly paste* or sauce ( i really prefer freshly home made red chilly paste)
8. 3tsp Corn flour/starch .
9. 1/4 cup honey

• Method:

1. Season wings  with ground  garlic and ginger. Place in a large ziplock bag or container and add the soy sauce,salt and marinate overnight (the longer the better).
2. In a large bowl, whisk together soy sauce, balsamic vinegar, honey, garlic,ginger powder, pepper, red chilly paste or red chilly sauce.
3. Heat oil in a grilling pan,add in marinated wings and fry for 5- 6 mins on high heat.. Stir in soy sauce mixture and gently toss to combine. Cover and cook on low heat for 9-10 mins .
4. In a small bowl, whisk together cornstarch and 2 tablespoons water. Stir in mixture into the slow cooker.  Cover and cook on high heat for an additional 10-15 minutes, or until the sauce has thickened.
5. Serve immediately.

* chilly paste:

• 100g dried red chilli, cut (with scissors) and soaked in hot water for about 20 minutes.
• Drain the chillies and grind in a blender/food processor with enough white or palm vinegar to get a smooth paste. You can also add little salt.
• Heat the 100 ml oil in a deep wok or saucepan, then fry the chilli paste on medium heat initially for about 5 minutes until fragrant.
• Let cool and store in a clean jar in the fridge, lasts up to a month. You can even freeze until needed, in ice cube trays would be perfect, as you can use a little at a time as needed.

Fiery Hot Egg Drop Soup

Hot and sour Egg drop soup

 

When the cold winter wind blows through the trees and the ground freezes hard as a rock, nothing warms a body faster than hearty comfort food. Soups and stews are My family favorites during the snowy time of year.I just love the clean flavors of this fiery hot soup, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgence .The real secret to its great flavor is the tamarind paste. Don't worry if you don't like tamarind paste,vinegar is an easy substitute

resh mushrooms, tofu, herbs and tomatoes make up the bulk of it - but the secret to its great flavor is the tamarind paste. Don't worry if you don't stock tamarind paste, lime juice is an easy substitute. - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives/spring onions and fresh coriander and as many chilly paste as you handle. If you are a seafood person,substitute with prawns or shrimp.The nice thing about this recipe, besides being healthy and good for you - is that is quite easy and fast to make. And it's a great soup to have if you are feeling under the weather.

Hot and sour egg drop soup

Prep time:  10 minutes

Cook time: 15 minutes

Total time:  25 minutes

I love the clean flavors of this Vietnamese soup called, Canh Chua. Brothy, flavorful with a little heat, this vegan soup is rich and tangy, perfect for detoxing after all the holiday indulgences - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Ingredients:

1. ½ onion- diced (1 cup)
2. 1 tablespoon vegetable or olive oil
3. 3-4 cloves garlic chopped
4. 1 cup shredded chicken breasts,cooked of course
5. 4 well ripened tomatoes- finely chopped
   
6. 1 tsp sugar
7.  salt to taste
8. ½ tsp fresh cracked pepper
9. 4 cups vegetable or chicken stock
10. 1 teaspoon soy sauce  
11. 1tbsp tamarind paste or 1tsp of vinegar
12. 2 tbsp chopped coriander
13. 2tbsp chopped chives/spring onion greens 
14. 1tsp Chilly paste
15. 1tsp Chilly sauce

Hot and Sour Vietnamese Soup with Tamarind Ingredients:

• ½ onion- diced (1 cup)
• 1 tablespoon vegetable or olive oil
• 3-4 cloves garlic chopped
• 2 Cups sliced mushrooms (shiitakes or cremini)
• 4 Roma or vine ripened tomatoes- diced into 1 inch pieces
• 1 tsp sugar
• 1 tsp kosher salt plus more to taste
• ½ tsp fresh cracked pepper
• 4 cups vegetable or chicken stock
• 1 teaspoon soy sauce ( if using veggie stock) 
• 8 oz firm tofu, cut into ¾ inch cubes
• 1 Tablespoon tamarind paste (or tamarind concentrate) or sub lime juice
• ¼   Cup chopped cilantro
• ¼ C chopped chives or scallions
• Chili flakes or Aleppo pepper to taste

- See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

• In a Medium pot, heat oil over medium high heat, add diced onions. Saute until tender, stirring often, about 4 - 5 minutes. 
• Turn heat to medium, add garlic, and shredded chicken breast. Saute for about 3-4 more minutes. Add chilly paste. tomatoes, sugar, salt and pepper. Saute until tomatoes begin to melt, about 2-3 minutes.
• Add stock, soy sauce and tamarind paste or vinegar. Bring to a boil, and let simmer for 3-4 minutes. Taste for balance. Add salt to taste.
•  In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture or you can use metal strainer,just strain the egg mixture into the soup,keep stirring the soup. Egg should cook immediately. Once the eggs have been dropped,boil 2 minutes and serve hot.

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Load it up with lots of chives and cilantro, and as many chili flakes as you can handle. If you are not a tofu person, substitute prawns or shrimp - See more at: http://www.feastingathome.com/2014/11/vietnamese-hot-and-sour-tamarind-soup.html#sthash.h9oGV4ud.dpuf

Meat balls in hot garlic sauce

This hearty dish makes a simple and speedy midweek meal. I made it straight away after seeing it on Television .i think this is one of the best i have ever made!If it was up to me i would like to make this every weekend :)

Ingredients:

1. 300 grams Minced mutton
2. 2 eggs, lightly beaten
3. 1/2 cup dry bread crumbs
4. 2tbsp corn flour/maida
5. 2 tablespoons minced fresh coriander
6. 2 garlic cloves, minced
7. 1 tsp soy sauce
8. 2 minced green chillies 
9. 1 teaspoon pepper powder
10. 2 tablespoons olive oil/ veg oil
11. Salt to taste

For the Sauce:

1. 10 garlic cloves, minced
2. 1 tablespoon olive oil
3. 2 cups tomato puree
4. 2 to 3 cups water, divided
5. 1 tbsp tomato sauce
6. 1/2 cup minced fresh coriander/cilantro 
7. 1 tablespoon dried basil (optional)
8. 2 tsp chilly powder or Kashimiri red chilly paste
9. 2 teaspoons sugar
10. 1/2 teaspoon salt
11. 1/4 teaspoon pepper

for garnishing :

5-6 cloves of garlic fried

Cooking Directions

1. In a large bowl, combine all the ingredients except mutton.Crumble mince mutton over mixture and mix well. Shape into 25 meatballs. In a large skillet, brown meatballs in oil on all sides and drain on a paper.

For the sauce

1. In a pan saute garlic in oil for 1 minute. Stir in the tomatoes, and red chilly powder or paste ,stir till sauce turns to red in colour. Now add 2 cups water, tomato sauce , coriander, , basil and sugar; bring to a boil. Reduce heat; carefully ,add meatballs.
2. Cover and simmer for 30 minutes, adding more water if needed to achieve desired consistency. Season with salt and pepper. 

chefs tip:

1. For additional flavour Garnish with  grated cheese .
2. You can add little cornstarch for the sauce if you want smoother consistency .

 Yield: 6 servings.

Chinese style "Dragon chicken"

Happy weekend!

Why go out for Chinese food when it is this easy? Today i am here with one of my favourite chinese dish called Dragon chicken. I've heard about this recipe for a while but was skeptical. Much to my delight, the recipe was spot-on and the chicken was truly juicy and delicious.
  If you love chinese dishes,then this recipe is perfect for Saturdays and Sundays when you have more hours to devote to prepping and cooking, but you can just easily make them on any day of the week if it so please you. Savor this yummy recipe with your family and friends. Make your weekend table a place for good food and good times. Enjoy!

Prep time: 10 minutes
Cook time: 30 minutes
Ingredients

• 500 grams Boneless chicken ( about 10 pieces)
• 1 tbsp Ginger garlic paste
• 1 tsp Red chilly powder
• 1 tsp Soy sauce
• 1/2 tsp Pepper powder
• 1 tbsp maida/all purpose flour
• 1 tbsp Corn flour
• Salt as per taste

For the sauce:

• 1 tbsp Red chilly paste
• 2 tbsp tomato sauce
• 1 tbsp Garlic Cloves ,chopped fine
• 1 tbsp Ginger,chopped fine
• 1 Green chilly,chopped fine
• 1 tsp Soy sauce
• 1/2 tsp White vinegar
• 1/2 tsp Pepper powder
• 2s ticks Spring onions,chopped fine
• 1 tsp Sugar
• a pinch of Ajjinomoto/MSG
• 1 Drop of orange red colour
• 3tsp of sesame oil or any veg oil
• Salt to taste

Cooking Directions
To prepare the sauce:

1. Mix all the ingredients together ,except oil and red colour.
2. Heat oil in a frying pan,when that oil is very hot,pour in the mixture and add 1tbsp water, stir well .Cook till the sauce blends well and thickens.
3. Add a drop of red colour and remove from the heat.
4. Marinate the chicken with ginger garlic paste,red chilly powder,pepper powder and salt.Keep in refrigerator for a minimum of 30 minutes.
5. Mix flour, cornflour,egg,salt to taste and a dash of orange red colour. Add enough water to mix to a smooth batter.
6. Dip the chicken pieces in the batter and deep fry until crisp.
7. Saute them in a prepared sauce..Pour this in a serving bowl and garnish with finely chopped spring onions and finely cut omelette pieces and Serve with rice or
   Asian noodles.

Chinese style.. American Chop suey

You can make your favourite  chinese dishes even better at home. Coming from family kitchens or inspired by top restaurant picks, these Chinese chop suey is so good, so authentic, you'll never have to venture out to Chinatown or the local chop suey shop again.

Ingredients

• 2 packets Egg Hakka noodles (200gms each)
• 2 cups bell peppers( red,yellow and green)
• 1cup Cabbage, shreds
• 1cup Spring onion ,chopped(both green and white part)
• 1/2 cup Carrots,cut into thin strips
• 2tbsp Ginger-Garlic paste
• 3/4 cup Tomato sauce
• 2 cups Boneless chicken pieces ( cooked)
• 1tsp Pepper powder
• 2tsp Soy sauce
• 1tsp Sugar
• 2 tablespoons Cornflour/ corn starch
• 1/2tsp MSG( mono sodium glutamate)
• 1/2 litre Chicken stock
• 5 Eggs
• Salt As per taste
• 1tsp Vinegar
• 1tsp Red chilly sauce ( optional)

Cooking Directions
For crispy Noodles:

1. Boil 2 litres of water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked.
2. Remove, drain and cool. Divide the cooked noodles into five equal portions and deep fry one portions at a time in hot oil till light brown and crisp.
3. Remove and drain on an absorbent kitchen towel or paper napkin.

For the sweet and tangy sauce:

1. Blend cornstarch in quarter-cup water or chicken stock and set aside.
2. Heat two tablespoons of oil in a wok/kadai, add chopped sping onion ( white part only) and ginger- garlic and stir-fry for a minute on high flame.
3. Add carrot,cabbage, bell peppers and 1/2 of the spring onion green parts chopped and Chicen pieces, stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness.
4. Add pepper powder, MSG, salt and sugar.
5. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch.
6. Simmer until the sauce thickens.

Serving suggestion:

1. First prepare fried eggs in a non-stick fry pan,one by one.
2. Then pour a portion of the prepared sauce,sprinkle some chopped spring onion and put the fried noodles on top of the sauce ,finally top it with a fried egg and its ready to serve.
3. Serve hot immediately.

Note: vegetarians can try this without chicken, and eggs and replace chicken stock with veg stock.

Dry Gobi (cauliflower) Manchurian.A popular Indian street food

Gobi/cauliflower Manchurian a famous Indo-Chinese appetizer, Immensely popular in India  it is widespread in major Indian metropolitan cities. this is a dry version which is quite poplar street food.it has a very crispy coating on the cauliflower and is tossed with a spicy Chinese sauce.This is also served as an appetizer during parties with a toothpick or fork .

Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients

• 3 cups Cauliflower ,cut to bite-size florets
• 1cup Maida/all purpose flour
• 1/2 cup Corn flour
• 1tsp Black pepper powder
• A pinch of orange-red color
• Salt to taste

For the sauce:

• 2tsp fresh green or red chilly (Chopped)
• 3tsp Garlic ( chopped)
• 1cup Spring onion (only white part,chopped)
• 1/2 cup Spring onion ( green part,chopped)
• 1tsp Ginger ( chopped)
• 1tbsp Red chilly sauce ( optional)
• 3tsp dark soy sauce
• 2tsp White/synthetic vinegar
• 2tsp Corn starch
• 2tbsp Tomato ketchup

Cooking Directions

• To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and a pinch of food colour( if you are using) to get that restaurant style colourful dish and add  enough Water to a small bowl. Mix until there are no lumps and the batter should be thick.
• Now Coat Cauliflower florets well with the batter and deep fry until Cauliflower is a medium dark brown colour and crisp
• Finish frying all of the Cauliflower and drain it on a paper towel
• Now mix tomato Ketchup ,Red Chilli Sauce ,Soy Sauce and Vinegar in a bowl and keep aside.

For making the sauce:

1. Heat Oil in a medium non-stick pan.Add Green or red Chillies ( i have used fresh red chillies to make it more appetizing) ,ginger and Garlic and stir for a second.
2. Now add onion and cook until Onions turns to light pink colour.
3. Then add fried cauliflower florets and toss it well.
4. Now its time to add the sauces and toss it again .Let all the florets nicely covered with the sauce.
5. Mix 2 tsp Corn Starch with 1tbsp of water and pour this over the cauliflower pieces,toss it again on high flame.
6. lastly add chopped spring Onion greens and toss again.
7. Garish with few chopped spring onion and Serve immediately.

Note: you can add a pinch of MSG to enhance the flavour of this dish .Just sprinkle it evenly while frying the onions.The MSG, combined with the hot temperature of the dish, boosts the flavours already present. Use only 1/2 or 1/4tsp MSG depending upon the quantity of the dish.

Cabbage balls in spicy chilly sauce

Ingredients for the balls:-

Cabbage -2 cups(finely chopped)

Corn flour-1cup

Maida-1/2cup

Ginger-1tsp chopped

Garlic-1tsp chopped

Green chilly-1chopped

Soy sauce-2tsp

Salt to taste

Oil of deep frying

Ingredients for the sauce:-

Soy sauce-1tbsp

Chilly sauce-1tsp

Chilly powder-1/2tsp

Corn flour-2tsp(make a paste)

Ginger-garlic paste-1tbsp

Green chilly-2(finely chopped)

Spring onion-2(chopped finely and keep the green parts for garnishing) 

Pepper powder-1tsp

Vinegar-1/2tsp

Mono sodium glutamate(MSG)-1/2tsp(optional)

Method of preparing the balls:-

• Apply salt to cabbage and leave for 20 mins.
• After 20 mins mix rest of the ingredients to make the balls.While making the balls do not add too much water .
• Now make 15 lemon sized balls and keep aside
• Now heat oil in a deep frying pan and start frying balls till nice crisp and brown in colour and keep aside.

 Now start making the sauce:-

• Heat a sauce pan and put 2tsp of oil and saute spring onions t  on a high flame for a few seconds.
• Now add ginger-garlic paste and  chilly powder ,saute again for a second.
• Add  green chillies followed by soy sauce,vinegar and chilly sauce.
• Next add little water and corn starch along with MSG.
• Check for sauce as both the sauce contains little sauce so only if needed add very little salt.
• Now boil the sauce till it becomes thick(depending on your requirement if you want little thin can add little more water to adjust the sauce).
• Now add the pepper powder and the fried balls.
• Mix it well in the gravy and switch off the gas.
• Garnish with chopped spring onion and  cabbage.