Yum! Yum! Yum!

1. Heat wide non-stick pan or wok on the stove, add Oil to it. Once the oil is hot, add chopped onion and green chili and saute them for 2 min. 
2. Add chopped ginger and minced garlic and give a quick stir. Add dark soy sauce to the pan and mix with oil and onions. 
3. Add chopped broccoli and mushroom slices to the pan and mix well with onions and seasonings. On medium heat keep on stirring until the vegetables become tender and soft. Now add Sriracha Hot Sauce to the veggie and coat well and cook for 2 min.
4. Now add left over cooked rice to the Pan and mix it with all the veggies. On high heat keep on stirring the rice with out touching to the bottom of the pan.
5. Now add salt and black pepper to rice and give another quick stir until everything is combined. 
6. Taste and adjust all the seasonings accordingly, switch off the stove and garnish with Spring Onions or Cilantro. Serve hot immediately, top with boiled egg halves for a complete protein rich meal. 

Pack in Lunchbox!

Will be back with another fusion recipe,
Happy Cooking until then!
-Mythreyi

Recently I have introduced several Color Cauliflowers to my readers, I have made Colorful Cauliflower Bake with Purple Cauliflower and made Cauliflower CousCous Salad with Green Cauliflower and today I made this Chili Cauliflower with Orange Cauliflower. If Cauliflower is one common thing in all these recipes, then Low Calorie and Healthy touch is another common thing.

Chili Cauliflower w/ Orange Cauliflower

In original version of this recipe you have to deep fry the battered cauliflowers, use food color, use Ajonomato ( msg) to get the perfect taste and texture for this zesty dish. But I have skipped all these 3 unhealthy steps and still managed to get the beautiful and bright, and sizzling and slurpy appetizer or snack. Thanks to Orange Cauliflower and bringing the natural color to this dish and thanks to my oven for doing it's job and keeping this dish healthy. This recipe almost walks in the same steps of Chili Panner with slight variations. Hope you will like and enjoy this healthy touch to this popular Indo-Chineese dish. Here is the recipe, Njoy!



Ingredients:
Cauliflower Florets - 2 cups
Salt - 1/2 tsp
Black Pepper - 1/4 tsp
Red chili powder - 1/2 tsp
Hot Sauce - 1 tsp
Olive Oil - 1 Tbsp

For Chili Sauce:
Oil - 1 Tsp
Soy Sauce - 1 Tbsp
White Vinegar - 1 Tbsp
Ginger Garlic Paste - 1 tsp
Garlic - 1 Tbsp ( chopped)
Chili - 1 tsp ( chopped)
Tomato Sauce - 1 tsp
Red Chili Sauce - 1 tsp
Bell Pepper - 1/2 cup ( chopped) ( optional)
Spring Onions - 1 Tbsp

Method:

1. Wash the cauliflower florets under luke-warm water. Set a side in colander to drain the excess water. 
2. Take a medium bowl , Add Olive Oil, salt, black pepper, red chili powder and Hot Sauce to make the batter.  Coat the cauliflowers with this seasoning. Place the coated florets in non-stick baking sheet and bake them for 30 -35 min at 350 F.
3. 
4. Heat the non-stick pan and add Oil to it. Once the oil is hot add chopped green chili, soy sauce, vinegar, ginger garlic paste, Saute for 2 min. If you are using, add Green or Red Bell Pepper cubes and saute for 1 min. 
5. Add chopped garlic, followed by Red Chili sauce and finally add tomato sauce ( to add mild sweetness and color). 
6. Add the baked cauliflower florets to the pan with Chili Sauce and mix well and finally garnish with Chopped Spring Onions and switch off the stove. 
7. Transfer this into Serving Bowl and serve warm as appetizer or serve as a snack with coffee or chai. 

The colors in this recipe are so beautiful that i couldn't stop clicking... Here is one more... feast to the eyes..




More Related Categroies:

• Cauliflower Recipes
• Indo Chinese Recipes
• Savory Bakes

Take care until we meet here again...
-Mythreyi

Whenever I feel like eating Noodles, or in Rush Hour to make supper or have just 2 min to make a Quick Fix, Maggie is the one that comes to my mind. What is your savior recipe in those times? I have tried several versions of Maggie, but I miss the restuarentish look for these Noodles for the texture and taste. So today I have played with some different Noodles and sauces in this recipe to create the Restaurentish Look and taste. Here you go, sharing my recipe and a story for you... Njoy!

Chili Garlic Noodles

Here in DFW area, Masala Wok is pretty popular for Indo-Chinese cuisine since our college days in UTD. There is one near UTD, we used to go there for Grad Parties or for the new Job parties and Birthday Party Occasions. And they have opened several branches later and there is one in Frisco close to our home as well. So we haven't missed going to this place. But after I return from Bangalore last year there is another new Indo-Chinese name in town that i am hearing from every body and every where.  That is Inchins Bamboo Garden which is based in Atlanta, Alpharetta. So One day my dear Sister ( who is Indo-Chinese Fan) introduced us to this restaurant which is also close to our home ( in North Plano).  We are surprisingly pleased with the vast variety options in their Menu, and I have noticed there are some traditional Chinese entrees in addition to Indo-Chineese dishes. Personally I prefer Appetizers ( or Only Appetizers) in Indo-Chinese as they are mostly fried, crispy, spicy and sizzling. ( Sorry, I don't watch calories this day ,:-))  and Yes! Yes! they are several varieties of appetizers, but the cost looked little pricey to me. But when we received our Appetizer Orders, they are huge in portion size and big enough to serve for the whole family. Or Big enough to replace my main course as i just indulge on these fried Appetizers. Their Noodles are very good and unique in texture and taste. They are advertising big about their ambiance, but we didn't feel it that appealing compared to other Indian Restaurants in town. So I give '4 Star' rating for their recipes and  '3 Star' rating for their ambiance, overall it stands '3.5 Star' rating for this Restaurant.

Courtesy: Bamboos Gardens Site

So when we are walking out of the restaurant after having a good experience with their food, the Noodle Packets on the shelf caught my eye. And I have inquired at the front desk and came to know that they are for sale and with out a thought I have bought these to create Restuarentish Style Noodles at home. And each packet is only 2 USD, that's very inexpensive. They do have some of their sauces for sale, but I haven't bought them, if you are interested then you can try their sauces and let me know about your experience.

Bamboo Garden Noodles are vital to get that texture and look.

This Chili Garlic Noodles is made with the Bamboo-Garden's noodles turned out very good, I do definitely visit this Restaurant for their Signature Appetizers and to buy more of their unique Noodles.


Ingredients:
Noodles - 2 cups
Oil - 1 Tbsp
Soy Sauce - 2 tsp
Garlic - 2 cloves
Green Chili Sauce - 1 Tbsp
Chili Vinegar - 1 Tbsp
Bell Pepper - 1/2
Carrot - 1 medium
Cabbage - 1/2 cup
salt - 1 tsp
black pepper - 1/2 tsp
Crushed Red Pepper - 1/2 tsp( optional)



Preparatory Steps:

• Cook the Noodles to according to package directions and run under cold water, loosen them with fork and keep aside.
• Cut the Cabbage, Carrot, and Bell Pepper in Julienne Style ( thin strips to match the Noodles)

Method:

1. Place the Wok on the stove and once it is hot, add Oil to it.
2. Add soy sauce, chili vinegar to the oil.  Add minced Garlic to the oil ( this infuses the oil with garlic falvor)
3. Add the vegetables and saute them on High, add the salt and black pepper to the vegetables. Once the vegetables are becoming tender ( starts to fade), add the cooked noodles to the wok and stir it quickly with all the vegetables. Now add the Green Chili Sauce to the Wok and stir it into the Noodles. 
4. If you are using crushed red pepper add it to the wok and mix it into the noodles, that gives a slight spicy kick to these noodles. 
5. Taste and adjust the seasonings accordingly. 
6. Transfer these into bowls and top with chopped spring onions. Serve hot immediately. 

I have to admit i was not a big fan of Paneer in the beginning due to it's dense and fatty nature. I always use TOFU in place of Paneer before. During my recent stay in India, as it's readily available in all the markets or some of the good and quick Paneer recipes i found, some how I have gotten into making lot of Paneer Dishes and now there is no turning back. As my sister is visiting today I was planning to make something special and started making the recent Panner hit recipe with Tomato. Then it started raining and now I am in the mood to make something spicy, zesty and lip smacking dish. So switched gears and made this quick fix appetizer with Paneer and  absolutely loved it. so did my sister like it? You Bet! Here is the recipe enjoy!

Chili Paneer

Ingredients:
Paneer - 1 cup ( cubed)
Onion - 1/2 of small
Green Bell Pepper (capsicum) - 1/2 medium
Red Bell Pepper - 1/2 medium

Garlic - 1 Tbsp
Green Chili - 5

Ginger garlic paste - 1 /2 tsp
Soy sauce - 1 Tbsp
Green Chili Sauce - 1 Tbsp
Tomato sauce ( ketchup) - 1 tsp
Corn Starch - 1 tbsp
salt - 1/2 tsp
black pepper - 1/4 tsp
Oil - 2 tsp
Spring Onions - 1 Tbsp

Method:

1. Chop the Panner block into bite size pieces. Add 1 tsp oil to the non-stick  pan and saute them until they turn slightly brown on all sides. Switch off the heat and keep it aside.
2. Take 2 Tbsp of water in a small bowl and add the Corn Starch and mix it well.
3. Heat 1 tsp on oil in a non-stick pan. Once the oil is hot, add chopped onion, green chili and garlic. saute them for 2 min on high heat. Add Chopped Green and Red Bell Pepper to the Pan.
4. now add soy sauce, ginger garlic paste, green chili sauce and tomato sauce to the pan and mix it very well. 
5. Add Panner cubes to the pan, mix well until it coats with all sauces. Now add salt and black pepper (freshly ground) and give it a quick stir.
6. Add the corn starch paste to the pan and mix it well as it makes the sauces thick.Taste and adjust the seasonings.
7. Turn off the heat and transfer to a serving bowl and garnish with spring onions. 

Ta daa, spicy and zesty Chili Panner is ready in minutes and now it's time to enjoy that rain with this Chili Panner, if you excuse me :-P!

Tips:

• To add some color I have added red bell pepper also in the recipe, but it is optional. 
• After adding the Panner to the sauces, be careful when you stir, Paneer becomes soft at this stage and it can easily break. 
• Watch out, as this is very easy to make it can turn into addiction, if you care for your calories, you can do the same recipe with TOFU  with less damage to your diet. :-)

• Indo-Chinese Recipes
• Quick Bites
• Paneer Recipes

take care until we meet here again..
-Mythreyi

Chicken Manchuria is like a cousin sister to Chicken 65. Though this recipe is similar to my chicken 65 version, the addition of soy-sauce, red chili sauce gives the twist of Chinese and this falls in Indo-Chinese Recipes Category. This a quick recipe to surprise those unexpected guests. Have fun, Here is the recipe, Enjoy!

Chicken Manchuria

Ingredients:
Boneless Chicken - 1/2 kg
All Purpose Flour/ Maida - 1 Tbsp
Corn Starch/ Flour - 2 Tbsp
salt - 1 tsp
black pepper - 1/2 tsp
egg white -  from 1 egg

Oil - for Deep Frying

Manchuria Sauce:
Olive oil - 1 Tbsp
chopped garlic - 1 Tbsp
chopped ginger - 1 tsp
chopped green chili - 1 tsp
Bell Pepper - 1/2 medidum
soy- sauce - 1 Tbsp
corn starch - 1 tsp
red chili sauce - 1 Tbsp
tomato sauce - 1 Tbsp
honey - 1 tsp
chopped spring onions - 1/4 cup

Method:

1. Wash and pat dry the chicken, cut into medium pieces and take it in a medium bowl. add salt, pepper and mix well. add egg white and coat well. Now add Flour and corn starch. Add some water as required to make it like a batter.
2. Heat the oil in Kadai or non-stick deep pan. Once the oil is hot drop this chicken carefully and fry them until golden color. Keep these aside.
3. Add Oil in a non stick pan, once the oil is hot, add garlic and ginger, green chili. Fry for 1 min, Add Chopped Bell Pepper and add soy-sauce, red chili sauce, tomato sauce. Add the Corn starch to make it little thick consistency and then add Honey. 
4. Now add the fried chicken to Manchuria sauce and give it a gentle coat and top with spring onions. 

Tips:

• For Manchuria sauce always stir-fry on high.
• Honey gives that soft taste and nice shining coat to chicken.
• For this recipe marinating chicken is not necessary as all the flavor comes from the Manchuria Sauce.

sending this Divya's Master Chef Contest


Take care and Keep Smiling
-Mythreyi

These days I got bored of eating bread toast  or bread omelet for breakfast, these two are my easy peasy power breakfast options though. Today I wanted some crunch and munch in my breakfast. The Fresh Babycorn from yesterday's grocery shopping gave some hints that I have to make something out of it. and That's how this recipe got invented in my kitchen. This recipe  is not as elaborated as Manchurian, but it walks in those steps but with out much usage of sauces with preservatives. So it turns out be healthy, quick, different and Tasty in your Breakfast Plate. Here is the recipe, Enjoy!

Bread Manchuria

Ingredients:
Onion - 1/2 medium
Green Chili - 2
Tomato -1 medium
Baby corn - 5
Bell Pepper - 1 medium
Whole Grain Bread Slice-2

Oil - 1 tsp
Cumin Seeds - 1 tsp
salt - 1 tsp
black pepper - 1/2 tsp
garlic - 2 cloves
soy sauce - 1 tbsp
Hot chili Sauce - 1 tsp

spring onions - 1 Tbsp ( for garnish)


Method:
Cut all the vegetables and Bread Slices as thin strips with equal consistency.

Heat the Oil in the non stick pan. Once the oil is hot, add cumin seeds, followed by garlic, onions and green chili. Once the onions are sauted, add tomato slices and stir them on high.Tomatoes oozes all the juices and it becomes dry.

Then add the baby corn and bell pepper slices. Stir them quickly on High flame. now add salt, black pepper and soy sauce and add Hot chili Sauce.

Add the Bread Slices. mix it all well together.

Now top with Spring Onions and now your Tongue Tickling Bread Manchuria is ready in minutes literally.


See how I served my Breakfast Plate with Bread Manchuria and Cranberry Walnut Salad!!!! Looks Yumm right, now you have this new recipe so make your next day morning bright!!!

Tips:

• Striing on high flame is very critical for this recipe. This makes your veggies cook out side fast and leaves them crunch inside. 
• That's why you need to be choosy with your vegetable for this, like BabyCorn, Bell pepper, cabbage or Beans will good for variations. 
• Tomato is usually not part of the Manchurian, but here I have added it to avoid extra tomato sauces for sweet and sournes.
• You can try Hot Chili Sauce or Chili Garlic Sauce also for variations.

Take care until we meet here again..
Ba Bye
-Mythreyi