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Chilli Paneer | Chilli Paneer Gravy | Indo Chinese Recipe

Even though I am a huge fan of Indo Chinese food and especially that street side food but I but I always try to limit eating outside. Chilli Panner is one my favorite dish and so I prefer making it at home and you know what’s the best part about cooking it at home is? You can always adjust the sauce and spices according to your taste and preference. Try this quick and easy recipe at home and treat your taste buds with this mouth-watering Chilli Paneer.

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Chilli Paneer is one of the most ordered dishes at any Indo Chinese restaurant. Many prefer eating it as a starter and many order it with a side dish. You can even roll them in a tortilla and serve this as a hot n spicy mouth-watering Chilli Paneer Roll. This is a perfect recipe that goes well with Veg or Non-Veg Fried Rice or Hakka Noodles.

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Serves 4

Ingredients:

For Paneer Marination

  • 250 Gms Paneer, cut into cubes or desired shape
  • 1 Tbsp cornstarch
  • 1 Tbsp all-purpose flour
  • Salt as required
  • Oil for shallow or deep frying

Other Ingredients

  • 1 Green bell pepper, cut into squares or desired shape
  • 1 red bell pepper, cut into squares or desired shape
  • 1 Small onion, cut into squares or desired shape
  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger- finely chopped
  • 2-3 Green Chilies, chopped
  • 1 Tbsp red chili sauce, or as desired
  • 1 Tbsp green chili sauce, or as desired
  • 1 Tbsp tomato ketchup
  •  ¼ Tsp black pepper powder
  • 1 Tsp vinegar
  • ½ Cup water
  • Salt a required
  • 2 Tbsp oil

Learn Step By Step Recipe With Pictures For Chilli Paneer | Indo Chinese Chilli Paneer

Recipe:

Step 1- In a mixing bowl take all-purpose flour, cornstarch, and required salt. Add few tbsp of water to make a thick paste. Marinate the paneer and leave for 15-20mins

 

Step 2- Heat oil in a deep frying pan and shallow fry the marinated paneer on the medium flame until golden and crispy and remove on a kitchen towel

 

Step 3- To the same pan add the chopped ginger, garlic, and green chilies. When the garlic turns a bit golden add capsicum and onions and fry on high flame for 2mins

 

Step 4- Then add soy sauce, red chili sauce, ketchup, black pepper powder, and required salt. Add ½ cup of water and the leftover batter from marinated paneer to make the gravy. Mix everything well

 

Step 5- Add the shallow fried paneer and vinegar. Mix well and turn off the flame. Serve warm with Fried Rice or Hakka Noodles

 

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Veg Fried Rice Recipe | Indo Chinese Veg Fried Rice

An absolute comfort dish which can be made within minutes if you already have cooked rice. The best way to pair this Indo Chinese Fried Rice is to serve with Veg or Non-Veg Manchurian, Chili Paneer, Garlic Paneer.

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As I always say, use a day old rice to get the perfect non-sticky fried rice. This is a perfect accompaniment to your Chinese meal and can be made with very basic ingredients available in your pantry. To make this Veg Fried Rice, you can use your favorite vegetables.

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Serves 2

Ingredients: (1 Cup = 235ml)

  • 2 ½ Cups cooked rice, (preferably a day old rice)
  • 1 Tbsp garlic, finely chopped
  • 2 Green chilies, chopped
  • ¼ Cup onion, chopped
  • ¼ Cup green beans, chopped
  • ¼ Cup Carrot, chopped
  • 2 Tbsp green bell pepper, chopped
  • 2 Tbsp red bell pepper, chopped
  • 2 Tbsp green peas
  • 1 Celery Stick, chopped (optional)
  • 2 Tbsp red chili sauce
  • 1 Tbsp ketchup
  • 1 ½ Tbsp soy sauce
  • 1 Tsp crushed black pepper
  • 1 Tsp vinegar
  • Salt as required
  • 2 Tbsp sesame oil

Learn Step By Step Recipe With Pictures For Veg Fried Rice Recipe | Indo Chinese Veg Fried Rice 

Recipe:

Step 1- Heat oil in a wok or deep pan, add the chopped garlic and when it turns light golden add the chopped chilies and onion. Fry for a minute and then add all the chopped veggies

Step 2- Fry the veggies for 2mins on high flame and then add the red chili sauce, ketchup, crushed black pepper, and required salt. Mix well

Step 3- Add the rice and fry for 2mins on high flame and then turn off the flame. Add the soy sauce and give it a nice mix. Serve with any Indo-Chinese side dish or your choice

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Indo-Chinese Veg Sizzler

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Sizzler is undoubtedly a great idea of presenting a dish. The sizzler plate helps you to present the dish- Hot and Sizzling. AND that itself is enough to make anyone drool. 😀 There is no one way to make sizzler. Indo- chinese cuisines are so popular for making sizzlers but you can decide any combination of your choice. 🙂

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As me and my Husband are fond of Indo-chinese food so I decided to prepare Veg fried rice, noodles and chilli paneer for my sizzler plate. 🙂 I know the list seems really BIG but trust me once you start preparing it doesn’t take much time. I prepared this sizzler in 45mins starting from preparation till presentation. 😀 AND this was my first time and I did pretty well. 😀

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Serves 2

Ingredients:

For Fried Rice

  • 2 Cups cooked rice
  • 1 Tbsp garlic, finely chopped
  • 1 Small onion, finely chopped
  • 1/4 Cup green+ red capsicum, finely chopped
  • 1/4 Cup french beans, finely chopped
  • 1/4 Cup paneer, chopped/ scrambled
  • 1 Tbsp red chili sauce
  • 1 Tbsp green chili sauce
  • 1 Tbsp soy sauce
  • Salt as required
  • 2 Tbsp oil

For Noodles

  • 1 Packet noodles
  • 1/4 Cup sliced onion
  • 1 Tbsp garlic, finely chopped
  • 1/4 Cup celery, sliced
  • 4-5 Broccoli florets
  • 1/4 Cup Capsicum, sliced
  • 2 Tbsp Sweet red chili sauce
  • 1 Tsp black pepper powder
  • Salt as required
  • 2 Tbsp oil

For Chilli Paneer

  • 100gms Paneer, cut into cubes
  • 1/2 Cup green+ red capsicum, chopped into cubes
  • 1/4 Cup onion, chopped into cubes
  • 2 Tbsp cornflour
  • 1 Tsp black pepper powder
  • 1 Tbsp red chili sauce
  • 1 Tbsp green chili sauce
  • 1 Tbsp soy sauce
  • Salt as required
  • Oil

For Sauce

  • 1 Tbsp garlic, finely chopped
  • 1 Tsp ginger, finely chopped
  • 1 Small onion, finely chopped
  • 1 Tbsp spring onion leaves, finely chopped (optional)
  • 2 Tbsp capsicum, finely chopped
  • 2 Tbsp cornflour
  • 1 Tbsp red chili sauce
  • 1 Tbsp ketchup
  • 1 Tsp red chili powder (optional)
  • 1 Tsp black pepper powder
  • 1 Tbsp soy sauce
  • 1 Tsp vinegar
  • Salt as required
  • Cooking oil

Learn Step By Step Recipe With Pictures For Indo-Chinese Veg Sizzler

Recipe:

For Fried Rice

Step 1- Heat oil in a pan and saute ginger-garlic for 10secs and then add all the chopped veggies and paneer and half fry them on high flame.Once the veggies are half done add all the sauces and salt as required. Mix well

Step 2- Now add the cooked rice and mix everything well. Add salt or anything if required. Turn off the flame and keep aside

For Noodles

Step 1- Boil water in a pan and add noodles, 1tsp oil, and 1/2tsp salt. Cook the noodles and wash with cold water and keep aside. Remember to drain the water completely

Step 2- Heat oil in a pan and sauté garlic for 10secs and then add all the veggies and fry on high flame until half done. Add sweet red chili sauce, black pepper powder, and salt as required. Mix everything well

Step 3- Add the boiled noodles and black pepper powder (optional) and mix well. Fry for another 2mins on high flame and then turn off the flame. Noodles are ready too

For Chili Paneer and Sauce

Step 1- Take paneer cubes in a bowl and add corn flour, red chili sauce, green chili sauce, soy sauce, black pepper powder, salt and mix everything well. Add 1tbsp water if required

Step 2- Heat oil in a pan and shallow fry the paneer cubes on medium flame from both the sides and remove in a plate

Step 3- In the same pan fry capsicum and onion cubes on high flame for 2mins and remove in the same plate

Step 4- In the same pan add some oil and sauté ginger-garlic for 15secs and then add onions and spring onion leaves and fry until translucent. Then add capsicum and fry for 2-3mins until the capsicum is soft

Step 5- Now add corn flour, red chili powder, red chili sauce, ketchup, black pepper powder, and salt. Mix the masala well and add 1/2 cup water. Keep stirring

Step 5- Add soy sauce and vinegar, mix well and turn off the flame. Sauce is ready too

Now heat the sizzler plate on the gas stove and keep it on a wooden base. Place cabbage leaves on the plate. Now Put noodles on one side, paneer chili on middle and fried rice on one side. Pour the hot sauce all over and serve immediately.

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The whole idea behind this is to serve Hot and Sizzling 🙂

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Spicy Chilli Chicken | Fiery Chilli Chicken

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The name itself is enough to make anyone drool 😛 That crunchy chicken coated with sauces and veggies is something you can enjoy anytime.AND this is so addictive 🙂  One thing that is always on my mind whenever I go to some Chinese/ Indian restaurant is “Chilli Chicken” with Hakka Noodles. So this is something I can eat on every weekend 😀 Though to me it’s a little time-consuming process yet easy to prepare and when the final result is soooo yummy then who thinks of the process 😛

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You can enjoy this chicken in rolls/ wraps and serve with mint-coriander chutney…Aaaahhhh, Tastes Heavenly! 🙂 You must try this sometime at home.

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Other Indo-Chinese Recipes- Chicken Manchurian, Veg Manchurian, Veg Hakka Noodles, Chicken Hakka Noodles, Chilli Garlic Noodles, Veg Noodles | Masala Noodles, Egg Fried Rice, Chili Chicken Dry, Schezwan Fried Rice

Learn Step By Step Recipe With Pictures For Spicy Chilli Chicken | Fiery Chilli Chicken

Serves 2 or 3-4 (Depends upon your appetite 😉 )

Ingredients:

For Chicken Marination

  • 350 Gms small chicken pieces (boned/ boneless your choice)
  • 1 Tsp black pepper powder
  • 2 Tbsp red chili powder
  • 1 Tbsp soy sauce
  • 2 Tbsp red chili sauce
  • 4 Tbsp cornflour
  • 3 Tbsp wheat flour
  • Salt as required
  • Oil for deep frying

For Sauce

  • 1 Tbsp soy sauce
  • 1 Tsp red chili powder
  • 1 Tbsp red chili sauce
  • 2 Tbsp tomato ketchup
  • 1 Tsp corn flour
  • 1/4 Tsp sugar
  • 1 Tsp vinegar
  • 2 Chopped garlic cloves
  • 2 Chopped green chilies
  • 1/4 Cup chopped spring onion
  • 1/4 Cup cubed onion
  • 1/4 Cup cubed green capsicum
  • 1/4 Cup cubed red capsicum
  • Salt as required
  • Oil

Recipe:

Step 1- Marinade the chicken with the ingredients mentioned in the marination section and leave for 20mins

Step 2- Heat oil in a pan and sauté garlic for 10secs and then add the chopped veggies and fry them on high flame for 2mins

Step 3- In a bowl take 1tsp corn flour, salt, sugar, red chili powder, black pepper powder, red chili sauce, soy sauce and mix well and then add to the fried veggies. Again mix well with the veggies

Step 4- Add the fried chicken to the sauce and gently mix with a spatula. Cook for 1-2mins then add vinegar and turn off the flame

Serve immediately to enjoy the crispness of chicken and garnish with some spring onion while serving

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Chilli Garlic Noodles

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As the name says “it’s as flavorful as garlic and as spicy as chili” 😀 A must must try noodles on your lazy weekends. This can be easily prepared within 30minutes and goes well along with any semi-dry or gravy Chinese dish such as Chilli chickenChicken Manchurian, Veg Manchurian, Manchurian gravy, Chili mushroom etc.

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Though I was not in a mood to cook something fancy but this is so irresistible and…Oh so addictive! So what I am trying to say is, you should make this. This is as quick as any other pasta recipe and all the ingredients are most probably already there in your pantry. So what are you waiting for? Go and prepare this easy and mouth-watering Chilli Garlic Noodles and enjoy with your family 😀

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Serves 2

Ingredients:

  • 2 Packs of noodles (individual packs)
  • 6-7 Thinly sliced garlic cloves
  • 2 Chopped green chilies
  • 1 Medium onion chopped
  • 1/4 Cup red capsicum
  • 1/4 Cup green capsicum
  • 1/2 Cup chopped cabbage
  • 1/4 Cup spring onion
  • 3-4 tbsp chili oil*
  • 1 Tbsp soy sauce
  • Salt as required

*Though I have used homemade chili oil but you can also get that in store too. I will share the recipe soon for chili oil

Learn Step By Step Recipe With Pictures For Chilli Garlic Noodles

Recipe:

Step 1-  Boil 2-3cups of water in a pan and when it starts boiling add noodles and 1tbsp of oil and 1tsp of salt. Let it boil on high flame for 2-3mins then lower the flame and boil until cooked. Do not overcook it. Strain the water and wash with cold water and add 1tbsp of oil and keep aside

Step 2- Heat oil in a pan and sauté sliced garlic and green chilies and add chopped veggies and sauté on high flame for 3-4mins

Step 3- Add noddles, salt as required and chili oil.Mix gently

Then add soy sauce and Give them a mix and turn off the flame

Garnish with fresh chopped spring onion leaves and 1-2tbsp of chili oil and serve

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Chicken Hakka Noodles

Noodles tossed with lots of veggies, some sauces and topped with chicken is one of my favorite dishes on lazy days 😀 This is one of the easy and quick delicious Indo-Chinese dish which plays a very important role in my kitchen 😛

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The result is quite flavored and frankly, you don’t need a side dish for this Chicken Hakka Noodles 😀 Still if you want you can serve with Manchurian and enjoy the colorful and flavorful dish. 🙂

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Serves 2

 Ingredients:

For Chicken

  • 2 Chicken breast  pieces (cut into small pieces)
  • 1 Tsp crushed herbs
  • 1 Tsp dried parsley
  • 1/2 Tsp black pepper powder
  • 1 Tbsp soy sauce
  • 1 Tbsp oil
  • Salt as required

For Noodles

  • 2 Packs of noodles (individual packs)
  • 1 chopped onion
  • 1 Chopped green capsicum
  • 1 Chopped red capsicum
  • 1 Cup chopped broccoli
  • 3-4 Chopped baby carrots
  • 1/2 Cup chopped zucchini
  • 1 Tbsp chopped garlic cloves
  • 1 Tbsp soy sauce
  • 1 Tbsp red chili sauce
  • 1 Tbsp tomato ketchup
  • 1 Tsp cumin seeds
  • 2 Tbsp oil
  • Salt as required

Learn Step By Step Recipe With Pictures for Chicken Hakka Noodles

Recipe:

Step 1- Take chicken pieces in a bowl and add black pepper powder, herbs, parsley, soy sauce, salt an mix well. Heat oil in a pan and fry the chicken pieces on medium flame until cooked. Turn off the flame and remove on a plate

Step 2- Boil 2-3cups of water in a pan and when it starts boiling add noodles and 1tbsp of oil. Let it boil on high flame for 2-3mins then lower the flame and boil until cooked. Do not overcook it. Strain the water and wash with cold water and add 1tbsp of oil and keep aside

Step 3- Heat oil in a wok/kadhai and let the cumin seeds splutter then add chopped garlic and sauté for 10-15secs. Then add chopped onion, carrots and broccoli and fry on high flame for 1-2mins

Step 4- Then add chopped zucchini, red capsicum and green capsicum and fry for 1-2mins on high flame. The veggies should be half cooked

Step 5- Add chili vinegar/ white vinegar, red chili sauce, soy sauce and salt. Mix well and sauté again for 1min

Step 6- Now add the boiled noodles and mix well. Fry for 2mins and add chicken pieces and serve

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Chicken Manchurian

“Chicken Manchurian” An Indo-Chinese spicy yummy treat for your tummy 😀 You can also make non-veg Manchurian with egg, shrimp, fish and more.

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It’s a delightful Indo-Chinese starter which you can also serve as a side dish for Fried rice, Schezwan Fried Rice or Hakka Noodles

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Learn Step By Step Recipe for Chicken Manchurian

Related Recipes- see Veg Manchuria, Hakka Noodles, and Schezwan Fried Rice

Serves 2

Ingredients:

For Chicken Marination

  • 250gms boneless chicken (cut into small pieces)
  • 2 Tbsp cornflour
  • 2 Tbsp all-purpose flour
  • 1/2 Tsp black pepper powder
  • 1 Tsp soy sauce
  • Salt as required
  • oil for deep frying

For Manchurian Sauce

  • 1 Tsp finely chopped ginger
  • 1 Tsp finely chopped garlic
  • 1/4 Cup finely chopped onion
  • 1/4 Cup finely chopped spring onion
  • 1/4 Cup chopped green capsicum (cube)
  • 1 Tbsp red chili sauce
  • 1 Tbsp tomato ketchup
  • 1 Tbsp corn flour/ corn starch
  • 1/2 tsp black pepper powder
  • 1 Tsp red chili powder
  • 1 Tsp white vinegar
  • Salt as required

Recipe:

Step 1- In a large bowl take chicken pieces and add all purpose flour, corn flour, black pepper powder, soy sauce, salt and mix well using your hand. You can use 1 egg white to bind the mixture well

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Step 2- Heat oil in a pan and deep fry the pieces on medium flame until golden brown and remove on a paper towel

Step 3-  Its time to make the sauce. Heat oil in a pan and add chopped ginger-garlic and sauté for 10secs on medium flame. Then add chopped onions and spring onion and fry until translucent and add capsicum cubes. Fry for another 1min

Step 4- Keep the flame on the lower side and add red chili sauce, tomato ketchup. Mix well and add corn flour, black pepper, red chili powder, and salt. Now the sauce will begin to thicken. Add little water

Step 5- Add the chicken manchurian pieces and 1 tsp vinegar. Mix well and turn off the flame

Serve this as a starter or as a side dish to your noodles/ fried rice and enjoy eating 🙂

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