INSTRUCTIONS: 1. Whisk the chicken broth, soy sauce, fish sauce, sweet and chilli sauce, sriracha sauce and brown sugar in a bowl together. 2. In a large pan, heat oil. Add the coarsely chopped chicken and cook it for 2-3 minutes until the rawness goes. Add the onion, garlic and thai chilies. Cook until the juice from the ingredients start caramelizing. After 5 minutes, add 1 tablespoon of the sauce mixture and let it caramelize for a minute or two. 3. Pour the rest of the sauce and cook until the sauce has deglazed in the bottom of the pan. Keep it on heat for another 2 minutes and then remove it from heat. 4. Stir in the chopped basil. Stir until the Basil is wilts. 5. Make sure you eat when it’s hot. 6. Serve with rice.
I hope you liked this recipe! Stay tuned for more.
1. Preheat the over at 200 Degrees C. 2. Mix the Shredded chicken with 1 cup of cheese. 3. Divide the shredded chicken and cheese mixture equally for all eight tortillas and roll each one up and line them in a oven proof pan. 4. In a medium heated pan, melt the butter. 5. Stir in the flour and cook for a minute. 6. Next add the chicken broth into the pan and whisk until it’s smooth, thick and bubbly. 7. Remove from heat and pour the sauce over the rolled chicken tortillas. 8. Add the remaining cheese and top it off with Chilli Flakes. 9. Bake the White sauce enchiladas for 20 Minutes. 10. Take it out, garnish and cut it into 4 equal pieces. Eat while hot!
I hope you guys liked this recipe! Stay tuned for more.
This Chicken Fajita Quesadillas is easy, cheesy and is full of flavour that can make you crave for more! Make sure you stock up on your peppers (Capsicum) and some cheese as you will be making these all the time!
Yields: 4 Quesadillas Preparation Time: 10 Minutes Cooking Time : 30 Minutes Total Time: 40 Minutes
My favorite part about a burrito bowl is that it can be made into a nutritious meal or it can be a quick whip with all your leftovers. I didn’t make a very healthy and nutritious bowl but I actually tried used whatever I had left in my kitchen but I still made sure included some classic Mexican flavors. (Didn’t really get to click some good pictures but I was drooling even while cooking)
This recipe has a lot of elements and you yourself can add whatever you want. I went with a few basics like Mexican rice. some chicken and avocado.
Yields – 4 Preparation time – 15 Minutes Cooking time – 40 Minutes Total time – 55 Minutes
MEXICAN RICE: Basmati Rice – 1 Cup Chicken Broth – 3 Cups Salsa – 1/2 cup Kidney beans (Or black beans) – 1/2 cup (cooked) Garlic – 3 – 4 cloves (Finely chopped) Salt and pepper Oil – 2 Tablespoons
Salsa: Tomato – 1 (Cubed) Onion – 1 (Finely chopped) Lemon Juice – 1 Tablespoon Garlic – 4 cloves (finely chopped) Avocado – 1 (Sliced/Chopped) Green chilli or Jalapenos – 3 (Chopped) Salt and Pepper – As required
First make the tortilla: In a bowl add flour, salt and baking powder and mix it with a fork. Then add the butter and water and form it into a dough. Knead it well till it is soft. It should not be sticky. If sticky add a little flour.
Once the dough is kneaded cut them into 6 balls and roll them into a circle the size of your palm/ the size of a taco.
Heat a pan and once it’s moderately hot keep the tortilla on it (Without any oil) and flip it when it cooks and has some brown spots. Don’t let it cook for too long or else it’ll end up being really hard.
Keep the cooked tortilla’s wrapped in a cloth so that it remains soft.
Next we’ll make the Chicken. In a bowl, add all the chicken pieces and all the powders and mix properly. Take a fork and make holes in all the cubes.
Heat a pan or a skillet. Add oil and once the oil is heated add the chicken cubes. Cook it for 15 Minutes while occasionally flipping them. Take them off heat once cooked. You can garnish is with any herbs as per taste.
Salsa: Chop all the vegetables as mentioned. Add them in a bowl and add lemon juice, salt and pepper and mix it well. Add the sliced avocado and give a little mix.
Assembly: Take a taco tortilla, add some cubes of chicken. Next, add the salsa and garnish is with a little lime and cilantro.
Make sure you have these soft shell tacos while they are warm.
I hope you guys liked this recipe! Stay tuned for more.
1. First we’ll make the potsticker wrappers. Add the flour and salt in a bowl and mix it with a fork. Next add the oil and water and form it into a nice and soft dough. Knead it till the dough is formed. Keep it aside to rest for a while. 2. Next we will start making the filling for the Potstickers. Mince the chicken breasts. Keep it aside in a large bowl. 3. Put the cabbage in a mixer and make sure it is grinded into smaller pieces. (You could also finely chop it). Put all the cabbage into a sieve and sprinkle a pinch of salt on it. This removes all the excess water from the cabbage. Make sure you keep the cabbage for 5 minutes in the sieve before pressing it with a spoon to take out the water. 4. Add chopped garlic, onions and green chilli in the bowl with the chicken. Add the cabbage into the same bowl. 5. Next, add salt, pepper, vinegar, sesame oil and soy sauce in the bowl and mix all the ingredients of the filling thoroughly. Keep it to chill for a while. 6. Take the potsticker wrappers dough. Make it into 30 balls. Roll them into flat circular wrappers and keep it on the parchment paper until filling it and cooking it. 7. Take a 1/4 teaspoon of the filling, place it on the wrapper and shape it. You can fold the wrapper into a semi circle with the filling it and use a fork to seal the Potsticker. 8. In a pan, heat oil and then add a few Potstickers in it once the oil is hot. Add a spoon or two of the chicken broth before covering the pan. 9. Cook the Potstickers until brown on both sides. 10. While the Potstickers are cooking we’ll be making the sauce. 11. Soak the red chillies in hot water while chopping all the vegetables. 12. Make a plus sign on the tomatoes (this will make it easier to peel the cooked tomatoes. 13. Heat water in a pot and add the tomatoes and chillies and cover it till the water boils. 14. Take out the tomatoes and chillies once boiled and peel off and chop the tomatoe 15. Heat oil in a pan, add the onions, garlic and ginger. Let the raw smell go before adding the chopped tomatoes and the chillies. Cook for 2 minutes. 16. Next, add soy sauce and salt and stir for a minute before taking it off heat. 17. Let it cool before grinding it into a sauce. 18. Enjoy while the Potstickers are hot!
Hope you liked this recipe. Stay tuned to know more!
This is one of those dishes you must try from this cuisine. This can be a perfect little snack or even a main dish and can be paired with anything, absolutely everything you want.
Yields : 15 Bao Preparation time : 2 Hours Cooking time : 20 Minutes Total time : 2 Hours 20 Minutes
INGREDIENTS: MAKES 15 BAO (Leftovers can be refrigerated) All purpose Flour – 2 1/2 cups, more for kneading Instant Yeast – 2 1/4 Teaspoon Granulated sugar – 1 Teaspoon Salt – 1 Teaspoon Water (Room temperature) – 1 cup Sesame Oil – 2 Tablespoon , more for the bowl Baking powder – 1 Teaspoon
SPICY CHICKEN Chicken – 2 breast pieces, cut into strips 3 inch Breadcrumbs – 2 cups Eggs (Whisked) – 3 Plain flour – 1 cup Vegtable oil – deep frying
For the sauce: Chilli sauce – 1/4 cup, depends on how spicy you want it Soy sauce – 2 Tablespoon Honey – 1 Teaspoon Vinegar – 2 Teaspoon Ginger – 1/2 inch , grated Garlic – 3 cloves, finely chopped Sesame seeds – 1 Tablespoon
Take a large bowl, add all the dry ingredients for the bao, i.e Flour, Instant yeast, sugar, salt and baking powder and mix. Once mixed, add water and oil and bring in the flour to the middle and keep kneading. Knead the dough for at least 10 minutes. The dough will be soft but not watery.
Add oil in the bowl and then keep the dough and cover the bowl for 2 hours maximum or until the dough doubles its size.
Meanwhile, Cut the chicken into long strips – 3 inch long.
In three different bowls, Keep the flour, whisked eggs and Bread crumbs simultaneously.
Heat oil enough for deep frying. Take one chicken strip, cover it with flour, then dip it in the egg and finally cover it with breadcrumbs before frying it in the oil.
Repeat with all the chicken, and take it out of the oil when the chicken strips are brown from the out and cooked from within.
Keep the cooked chicken on tissues to drain the excess oil.
In a pan, add all the sauce ingredients , chilli sauce, soy sauce, vinegar, honey , ginger and garlic and mix it on low heat till it thickens slightly. (Donot let it boil)
Add the fried chicken strips and toss it in the sauce.
Once tossed, remove heat and add sesame seeds on top.
Making of the bao: Once the dough has risen to twice it’s size, lay it on the counter and knead it for a minute.
Cut it into equal 15 balls. Shape them into balls.
Shaping: Take one ball, press it on the counter, roll it into an oval, on the top, brush with sesame oil before folding into an half (The shape of a bao). Keep them on parchment paper and keep it for rest for another 15 minutes. Do the same for all the other balls.
Steam the baos along with the parchment paper (So that they don’t stick to the steamer) for 5-6 minutes or until then fluff up and are cooked.
Once the baos are cooked, open them slightly, add the spicy chicken in it and garnish with spring onions, coriander or pickels. Anything of your choice.
Eat when it’s hot!
I hope you guys enjoyed this recipe! Stay tuned for more.
LO MEIN is a noodle dish. It’s super easy that you will forget about any takeout chinese noodles. Super quick and gives an authentic chinese flavour. You can substitute the Prawns with any other meat and I’m sure it will be a hit.
Yields : 5 Preparation time : 20 Minutes (Excluding time for marination) Cooking time : 15 Minutes Total time : 35 Minutes
Ingredients : Wheat noodles – 1 1/2 Packets Carrot – 1 (small), cut into 2 inch sticks Green Capsicum – 1, Sliced Red Capsicum – 1, Sliced Green chillis – 5, Sliced Green Onions (Spring Onions) – 5, cut into 2 inches lenghtwise Garlic – 5 Cloves finely chopped Green Onion (Bulbs) – 5, Sliced into rings
INGREDIENTS: Oil – 2 Tablespoon Chicken – 3 breast (cut into cubes) Dried red chilli – 12 Ginger – 1 Tablespoon (finely chopped) Garlic – 5 cloves Peppercorns – 1 Tablespoon Chicken stock – 1 cube + 1/2 cup water Soy sauce – 2 Tablespoon Sugar – 1 teaspoon Vinegar- 2 tablespoon Corn flour – 1 Tablespoon Green onions (spring onions) – 4 (chopped) Peanuts – 2 Tablespoon Sesame oil – 1 Tablespoon Salt – as per requirement
INSTRUCTIONS: 1. Heat a cooking pot with vegetable oil. Add the chicken in it and let it cook till it turns golden brown. 2. Next add the dried chilli, ginger, garlic, peppercorns and stir till you can smell the fragrance. 3. Make a mixture of chicken stock, soy sauce , sugar, vinegar and flour in a bowl and pour it in the pot. 4. Keep it on high heat till the mixture thickens. 5. Turn off the heat and put the green onions peanuts and sesame oil on top and mix. 6. Serve it with either rice or noodles.
Mashed potato with pepper sauce is the best combination for your sunday brunch. Pair it up with a meaty side and it tastes like comfort!
Yields : 4 Preparation time : 10 Minutes Cook time : 20 Minutes Total time : 30 Minutes
Ingredients: MASHED POTATO Potato – 4 (Large, peeled) Heavy Cream – 1/2 Cup Milk – 1/2 Cup Garlic – 3 Cloves Salt – 1 Tablespoon PEPPER SAUCE Butter – 2 Tablespoon Onion – 1 (Large, finely chopped) Vegetable stock – 1 block + 1 cup water / 1 cup of vegetable stock Pepper – 3 Tablespoon (Add more as per taste) Soy sauce – 1 Tablesauce Salt – 1 Tablespoon Flour + Water (slurry) – 1 tablespoon flour + 1 cup water
Instructions: 1. For the mashed potato – Peel the potatoes. Boil the potatoes for 15 minutes on medium high heat. 2. In a pan, add the milk, heavy cream and garlic and let it boil. Once boiled, remove it from heat and strain the mixture. 3. Once the potatoes are boiled, strain the water and let the potatoes cool. 4. Mash the cooled potatoes. Make sure there are no lumps. 5. Add the milk mixture in three parts into the mashed potatoes and keep folding in till the potatoes are smooth and creamy. 6. Season with salt. 7. Garnish with pepper or mixed herbs.
For the Pepper sauce – In a pan add the butter on a medium low heat.
Next, add the finely chopped onions and cook till it’s golden brown.
Pour in the vegetable stock ( mix the vege block with water and then pour it in with the onions.) Increase the heat to a medium high.
Once the stock boils, lower the heat and add pepper and soy sauce.
Let the mixture boil and then add the slurry.
Once the Pepper sauce starts thickening, add salt.