Chicken Spring rolls

 

Chicken spring rolls is an easy to make appetizer. Classified to belong to the Indo-Chinese cuisine . It consists of chicken mince stuffed in a thin pastry sheet and rolled .

These can be prepared in advance and stored in the deep freezer for upto 3 months.. Can be pan fried, deep fried, baked or Air-fried... Here I am sharing my simple recipe, where I have air-fried the spring rolls.

Ingredients (Makes about 15 rolls)

1. Chicken mince 400 gms

2. Finely chopped sping onions and greens 1 Med size bowl (Or a fistful).

3. Finely chopped green Bell peppers 1 Med size Bowl .

4. Add Colored bell pepper if you wish but total qty. of bell peppers should not exceed 1 mid size bowl.

5. Schezwan sauce (Store bought) 2 to 4 tablespoons as per your taste.

6. Black pepper powder 1/2 tsp

7. Green chillies finely chopped 2 nos.

8. Salt to taste 

9  Oil 2 TSP

10 Wheat flour/ Corn flour/All purpose flour   2 to 3 TBSP

11. Water 

Method..

PREPARE THE MINCE STUFFING :

1.  Wash and clean the chicken mince and keep aside.

2. In a Wok, take 1 tsp Oil, heat it.

3. Add chopped green chillies, spring onions, Bell peppers and stir for a min or two till translucent.

4. Add the chicken mince to this and mix well..

5. Add half a cup water , mix well and cook covered on a low flame,

6. Keep stirring in between.

7. Once the mince is half cooked, add the schezwan sauce and black pepper powder.

8. Remove lid and keep stirring till the mince is fully cooked and completely dry.

9. Now add salt to taste (Remember store bought sauce has salt in it so adjust accordingly)

10. Let this mix cool down completely.

11. Once it cools, grind it in a mixer grinder to make it fine and break any lumps.

12. Make a thick paste of wheat flour or corn flour and water (To be used to seal the ends of the pastry sheet)

Rolling the pastry sheet : (I use the store bought pastry sheets)

1. Carefully separate the sheet on by one ..as in one at a time ..(Keep the rest of the sheets covered as they dry up very soon)

2. Keep a sheet on the table with corners facing up like a kite.

3. Place the chicken mince (Around 1 Tbsp) in the centre carefully and shape it like a cylinder.

4. Roll the sheet halfway . Then fold the corners on the left and right inside so as to seal the roll from the sides.

5. Finish rolling the rest of the sheet and seal the edge with the flour paste.. 

6. Make sure to seal any loose ends so the filling does not spill out while frying.

7. Proceed to prepare all such rolls. Keep them covered with a moist cloth to prevent from drying.

                                              

8. You can deep freeze these rolls up to 3 months and use and and when required.

9. Deep fry/ Pan fry. Air fry or bake these rolls.

10. I air fried them at 200 degree Celcius for 10 mins.

11. Just brush 1 tsp of oil before Air frying for easy browning and crispiness.

12. Serve hot with spicy Schezwan sauce or any dip of your choice.

13. Enjoy. Do try these and le me know how you liked them...

THANKS FOR READING .

Chicken Manchow Soup

 

'Chicken Manchow' soup is one of the most popular of 'Indo chinese'  recipes. A rich mix of plenty of vegetables and chicken mince makes it a very healthy, filling and actually can be had as a 'One dish meal" as well. Great as a comfort food and a remedy for coughs and colds.. A perfect winter delicacy.

Needs a little preparation before hand, but ready in a jiffy once you have the preparations ready. Here I present to you my way of making this simple yet wholesome soup. Hope you enjoy it.

P.S.:: Vegetarians can replace the chicken mince with crumbled Cottage cheese/Tofu or simply skip the chicken.

Preparation time : 30 mins

Cooking time       : 10 mins

Serves :  4

INGREDIENTS:

Finely shredded cabbage 100 gms

finely chopped carrots 100 gm

Finely chopped French beans 100 gms

Small bunch of spring onions finely chopped.

finely chopped green peppers

finely chopped ginger 1 Tbsp (Adjust to taste but I prefer lots of ginger in my soup)

Finely chopped garlic 1 Tbsp

Chicken mince around 100 gms

Salt to taste

Vinegar 1 tsp

Dark Soy sauce 1 to 2Tbsp

sugar 2 tsp

Black pepper powder 1/2 tsp

Red chilly sauce 1 tsp

finely chopped green chillies 2 nos

Vegetable/Chicken stock 500 ml

Corn flour 1 tbsp

water 

just a little Oil 

Fried noodles About a fistful for garnish. (These are a must for this soup) 

METHOD :

To make fried noodles:

Boil some noodles in salt water till just cooked (Al dente) remove and rinse them is cold water to remove the starch. Toss these fried noodles in a little corn flour so they do not stick to one another.. Deep fry these noodles in hot oil and keep aside for later use.

TO MAKE THE SOUP:

1. In a wok , take just a little oil about 1 tsp.

2.  Start adding all the finely chopped veggies one by one and keep stirring.

3. Add the spring onion and stir but keep aside some greens for garnishing.

4. Add the chicken mince and stir well to avoid burning of veggies..

5. Add the vegetable or chicken stock (You can add water if you do not have stock)

6. Add the Vinegar, Soy sauce, red chilly sauce, salt, sugar, black pepper powder and mix well.

7. Bring to boil. 

8. Just before serving add the corn flour paste to this soup to thicken it.

9. Garnish with fried noodles and spring onion greens

10. Serve piping hot. 

Honey Pepper roast chicken with burnt garlic rice and grilled veggies

 

Honey pepper roasted chicken, with burnt garlic rice and grilled veggies...as is very obvious from the name, this dish is a complete meal by itself. Well balanced in all aspects viz. taste, flavours, textures and most importantly in nutrition. With Indo-chinese food gaining huge popularity due to its ease in cooking, this dish was on my 'To-do' list for a very very looooong time. I have tried to prepare it my way . Hope you enjoy making and relishing this dish as much as I did.

 INGREDIENTS :

FOR THE CHICKEN :

Chicken Boneless breast piece about 400 gms

Honey 2 Tbsp

Salt to taste

Black pepper sauce (It is readily available in the market) around 4 tbsp Adjust if you need more.

Soy sauce  1 tsp

Red chilly sauce 2 to 3 tsp

Black pepper powder 1/2 tsp

METHOD FOR ROAST CHICKEN:

1.  Wash and clean the chicken breast and pat dry with a clean towel.

2. Make diagonal slits on the chicken piece for it to marinate well.

3. Mix the rest of the above ingredients to make a thick paste.

4. Apply this paste over the chicken breast, including the slits and cover and keep in the refrigerator to marinate for around 30 to 45 mins.

5. Heat a grill pan. Once it is very hot, lower the heat and grill the marinated chicken over low flame, turning it upside occasionally. 

6. The Honey in the marination will caramalise and give it a nice glaze and brown colour.

7. Keep this aside.

INGREDIENTS FOR BURNT GARLIC RICE :

Cooked Long grain rice around 1 Bowl (You can even use leftover rice)

10 to 12 Cloves of Garlic (Big cloves)

Oil 2 Tbsp

Spring onion chopped around 2 Tbsp

Capsicum chopped around 2 Tbsp

Carrots chopped around 2 Tbsp

1/2 tsp white vinegar

1 tsp Soy sauce

1 green chilly chopped

Salt to taste

METHOD FOR BURNT GARLIC RICE :

1. Heat the oil in a Wok or Kadhai.

2. Chop the garlic into small pieces and fry it till it is brown in colour. Keep aside.

3. In the same Oil add capsicum, carrot, spring onions, chilly and stir fry for about 2 mins on medium flame.

4. Add white vinegar and soy sauce and mix well.

5. Now mix the cooked rice and fried garlic, add salt to taste and mix well again.

6. Your Burnt garlic rice is ready .

INGREDIENTS FOR GRILLED VEGGIES :

Any veggies o your choice,,,

I have taken coloured bell peppers and carrots and sliced them vertically,

You could add Brocolli or Zuccini or anything else of your choice,

2 Tbsp Teriyaki sauce..

METHOD :

1 Simply heat a pan, add a little oil or butter in it. Toss the veggies and add the Teriyaki sauce and salt to taste.

2. Just stir for a minute.. The vegetables should remain crunchy and not get fully cooked.

3. Veggies are ready for use.

ASSEMBLY OF THE DISH :

1. Simply Plate the Veggies, Rice and the Chicken on a plate of your choice.

2. The Best part of this dish is that you can enjoy each element as in, the rice or chicken or veggies as individual dishes also or pair them with something else.

3. Enjoy making this and the endless possibilities of pairing this dish with other dishes.

4. Serve piping hot ,

Soya-Pepper-Chilli prawns

Prawns or Shrimps tossed in Bell peppers and a few simple ingredients. This dish is just Oh-so-easy to prepare. Absolutely easy to prepare with minimal ingredients but is lip-smacking nevertheless. Makes for an excellent appetiser. 

INGREDIENTS :

Med sized prawns (cleaned, de-shelled, de-veined )  around 15 to 20 nos.

Coloured bell peppers    2 

Chopped garlic 1 Tbsp

Chopped ginger  1 Tbsp

Onion 1 Med sized.

Soy sauce 2 tsp

Salt to taste 

Black pepper powder 1/2 tsp

Slit green chillies 2 nos

Oil 2 Tbsp

METHOD :

1. Cut the Onions and the coloured bell peppers in square dices of about 1 inch. Keep aside.

2. In a wok, heat some oil. 

3. Add the chopped ginger and garlic and stir for a min.

4. Add the diced onions and peppers and slit green chillies and toss a little.

5. Add the Prawns, soya sauce, salt , black pepper powder.

6. Toss well on high flame.

7. Stir while the flame is high for a few mins.

8. Prawns should get cooked in about 5 mins. (Take care not to overcook the prawns).

9. Turn off the gas. Your Soya-Pepper-chilli prawns are ready. 

10. Serve as a starter/appetiser or as a side dish. Enjoy. 

Indo-chinese Vegetable croquettes

Mothers are constantly searching for new recipes that are easy to make, full of nutrition and most importantly will be liked by their children. Here is one such dish which I actually dished out from whatever was available in my fridge.... Presenting the recipe with a few modifications. Kids nowadays love the spicy, sour , sweet and tangy taste that the indo-chinese food offers. Needless to say even my daughter loved it a lot and this dish is now a regular one we make for snacks . It will also form a great snack for your parties. 

INGREDIENTS :

Shreddded cabbage 1 bowl 

shredded carrots 1 Bowl

Capsicum finely chopped 1 nos

Spring onion and greens too 1/2 bowl.

Mashed potato 1 Bowl 

I used these veggies . (You can add/edit as per your liking)

Butter 1 tsp

finely chopped ginger 1 tsp

finely chopped garlic 1 tsp

Dark Soya sauce 1 tsp

Red chilli sauce 1 tsp

schezwan sauce 1 tsp 

corn flour 1 Tbsp

Bread crumbs for coating 

A pinch of sugar 

Salt to taste (Remember the sauces have certain amount of salt in them)

METHOD :

1.  Heat the butter in a pan. Saute ginger, garlic and saute all the vegetables one by one in it except mashed potato .

                              

2. Now add Dark soya sauce, Red chilli sauce and schezwan sauce one after another . Stir in between 

3. Add the mashed potato and mix well.

4. Add sugar, salt, and cornflour for binding and mix well to form a dough like mixture. 

5. Apply little oil to your hands so mixture does not stick to your hands.

6. Take little mixture and shape it into elongated croquettes or any shape you wish.

7. Roll the croquettes into bread crumbs and keep aside.

8. Deep fry or shallow fry these croquettes till crisp and golden brown on all sides.

9. Serve hot with Schezwan sauce.

Schezwan Idli

Soft spongy idlis , a snack made by steaming a fermented batter of rice and urad dal,form a part of a very healthy and nutritious breakfast . Although that is true, kids being kids, would surely not want to eat idlis again and again. In case you have some left over ones. Moms are required to convert them to something "yummy". This absolutely easy to make snack serves that purpose and also ensures your kids enjoy the veggies too. 

INGREDIENTS : 

Leftover idlis 4 nos.,

2 slit green chillies, 

Soya sauce 1 tsp, 

Red Chilli sauce 2 to 3 tsp.

vinegar 1 tsp , 

Oil 2 tsp,

Schezwan sauce 2 to 3 Tbsp  
Chopped onion 1 Tbsp 

Chopped capsicum 1 Tbsp. 

Chopped spring onion greens half a cup. 

Salt to taste, 

1 pinch of black pepper powder. 

METHOD : 

1. In a pan take the oil n heat it. 

2. Chop idlies into 4 square pcs and shallow fry till golden brown . 

3. Drain on absorbent paper. 

4  In the same pan saute chopped capsicum and onions for 2 mins. 

5  Add chopped spring onion greens.(Keep some aside for garnishing). Stir a little.

6. Add the Schezwan sauce, Soya sauce, vinegar, red chilli sauce, salt, pepper, slit green chillies 

7  Stir a little and add the fried idli pcs. 

8. Mix well .Garnish with spring onion greens . 

9  Serve hot. Enjoy !!!!

Spicy Idli Chilli

Soft spongy idlis , a snack made by steaming a fermented batter of rice and urad dal,form a part of a very healthy and nutritious breakfast . Although that is true kids being kids would surely not want to eat idlis again and again in case you have some left over ones. Moms are required to convert them to something "yummy". This absolutely easy to make snack serves that purpose and also ensures your kids enjoy the veggies too. 

INGREDIENTS : 

Leftover idlis 4 nos.,

2 slit green chillies, 

chopped ginger 1 teaspoon, 

chopped garlic 1 teaspoon, 

Soya sauce 1tsp, 

Red Chilli sauce 2 to 3 Tsp increase or decrease as per taste.

vinegar 1 tsp , 

Oil 2 tsp,

Finely chopped cabbage 1 Tbsp

Finely chopped carrots 1Tbsp 

Chopped green capsicum 1 Tbsp. 

Chopped spring onion greens half a cup. 

Salt to taste, 

1 pinch of black pepper powder. 

METHOD : 

1. In a pan take the oil n heat it. 

2. Chop idlies into 4 square pcs and shallow fry till golden brown . 

3. Drain on absorbent paper. 

4  In the same pan saute chopped capsicum, cabbage and carrots for 2 mins. 

5  Add chopped spring onion greens. Stir a little.

6. Add the Soya sauce, vinegar,red chilli sauce, salt pepper, ginger, garlic and slit green chilli. 

7  Stir a little and add the fried idli pcs. 

8. Mix well .Garnish with spring onion greens . 

9  Serve hot. Enjoy !!!!

Prawns in Black Pepper sauce

Prawns cooked to perfection in Black pepper sauce. Garnished with green spring onions . An absolutely simple yet tasty preparation . Another Hit at our home . You can easily make it for your parties and the kids too will love it. 

Ingredients :

Medium sized prawns 20 pcs

Coloured Bell peppers diced into 1 inch square pcs 

Onions dice into 1 inch square pcs

chopped spring onion greens 

Soy sauce 1 tsp

Vinegar 1tsp

Black pepper sauce 2 Tbsp (Adjust as per taste)

Salt to taste 

Oil 1 Tbsp

METHOD :

Peel, de-shell, devein and clean the prawns thoroughly. Keep aside.

Heat Oil in a Wok.

Add the diced bell peppers pcs, Stir for a while,

Add the diced onions and stir for a min.

Add the prawns.

Quickly add the vinegar, Soy sauce,  Black Pepper sauce,some spring onions and salt 

Stir and let the Prawns cook .

Switch off heat when the prawns are cooked. 

Serve hot and garnish with spring onion greens 

Enjoy !!!