Nov 232017

Dragon chicken is popular in Chinese cuisine and this time I tried using fish instead of chicken. it came out really good.It can be served as Appetizer for parties or with fried rice .

dragon Fish (1)

Ingredients

  1. Fish Fillet – 250 gms
  2. Egg –1
  3. Pepper powder-1/4 tsp
  4. Ginger-garlic paste- 1/12 tsp
  5. All purpose flour/Maida – 2 tbsp
  6. Corn flour – 2 tbsp
  7. Onion(cut into cubes) – 1
  8. Ginger(chopped) –1 tsp
  9. Garlic (chopped) – 1tbsp
  10. Capsicum(Green & yellow, cut into cubes) –1
  11. Green Chilly – 3
  12. Red Chilly flakes or Red chilly paste – 1 1/2 tbsp
  13. Tomato Ketchup – 1 tbsp
  14. Soy sauce – 1 tsp
  15. Chilly Sauce – 1 tbsp
  16. Celery(chopped) – 1 tsp
  17. Spring onions(chopped) – 1 tbsp
  18. Oil
  19. Salt

 

dragon Fish (2)

Preparation

  1. Cut fish into medium 1 “ pieces.
  2. In  a bowl ,add maida,corn flour,ginger-garlic paste,salt,pepper powder and egg.Mix well using little water to get a thick batter.
  3. Heat oil in a Pan for frying.Dip the fish pieces in the batter and fry till light brown in color.
  4. In another pan,add 2 tbsp oil(use the same oil used for frying).
  5. Saute chopped onions,green chilly,ginger-garlic and once it is done,add chilly paste,chilly sauce,tomato ketchup and soy sauce.
  6. Add fried fish to it and mix well to get coated.
  7. check for salt and add if needed as soy sauce is salty.Add little water and stir well and cook for 2 minutes.
  8. Finally add celery and chopped spring onions.
  9. Remove from fire.
  10. Dragon fish is ready to serve with fried rice.
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Rating: 5.0/5 (1 vote cast)

Posted by prajusha Tagged with: , ,
Mar 102016

This is a indo-Chinese  spicy chicken dish that goes well with fried rice or roti as side dish or as an appetizer during birthday parties.

Dragon Chicken (2)

Ingredients

  1. Chicken  breast (boneless,cut into small cubes) – 1/2 kg
  2. All Purpose flour/Maida- 2 tbsp
  3. Corn flour – 2 tbsp
  4. Egg white – 1
  5. Soy sauce – 1 1/2  tbsp
  6. Chilly sauce – 1 tsp
  7. salt
  8. Dry red chilly flakes – 1 tbsp
  9. capsicum(cut lengthwise,green red,yellow) -
  10. Onion(chopped) – 1
  11. Ginger –garlic paste – 2 tbsp
  12. Dry red Chilly – 4
  13. Cashew nuts – 6
  14. Pepper powder(white) – 1 tsp
  15. Red chilly paste – 2 tbsp
  16. Sugar – 1 pinch
  17. spring onion – 2
  18. Vegetable Oil

Dragon Chicken (1)

Preparation

  1. For preparing batter,In  a bowl, add maida,corn flour,1 tbsp soy sauce.1 tsp chilly sauce ,1 tbsp ginger garlic paste,egg white and salt.marinate  the chicken pieces in batter for sometime .Fry in oil till golden brown.Use only vegetable oil for frying.don’t use coconut oil as it will spoil the taste of the dish,;-(
  2. Heat oil in a pan.Add dry red chilly,chopped onions,ginger garlic paste, cashewnuts and saute well.
  3. Add capsicum ,1/2 tbsp soy sauce,chilly paste,and white pepper powder to it and mix well.
  4. Finally add fried chicken pieces,sugar and spring onions. Mix well.
  5. Dragon chicken is ready to serve with fried rice or Roti.
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Rating: 2.7/5 (3 votes cast)

Posted by prajusha Tagged with: , , , ,
Jan 312014

Mint rasam is entirely different from the normal rasam and is prepared using mint leaves which enhances the flavor of rasam.It goes well with rice and also can be served as a spicy soup or appetizer.This recipe is adapted from Chandra Padmanabhan’s cook book  “Southern Spice”.

Mint Rasam

Ingredients

  1. Toor Daal/Thuvara Parippu – 1/4 cup
  2. Turmeric powder – 1/2 tsp
  3. Lime Juice – 1 1/2 tbsp
  4. Salt – to taste
  5. Coriander Leaves(finely Chopped) – 2 tbsp

Ground to a smooth Paste

  1. Mint Leaves – 1/2 cup
  2. Green Chillies(chopped) – 2
  3. Coriander seeds –1 1/2 tsp
  4. Cumin seeds – 3/4 tsp
  5. Black Peppercorns – 1/2 tsp
  6. Water – 2-3 tbsp

For Tempering

  1. Ghee – 2 tsp
  2. Mustard seeds –1/2 tsp
  3. Cumin seeds – 1 tsp
  4. Asafoetida powder – 1/2 tsp
  5. Dry Red Chilly (halved) – 1
  6. Curry leaves – 1 sprig

Mint Rasam (2)

Preparation

  1. Wash daal and drain.Place in a pressure cooker with turmeric and 1 cup of water and cook under pressure for 5 minutes.
  2. Transfer daal into a heavy based pan.Add 2 cups of water and whisk well.
  3. Blend in mint and spice paste,and salt.
  4. Place pan over high heat and bring to boil.Add more water if rasam is too thick.Lower heat,simmer till rasam froths up, and remove from heat and stir in lime juice.
  5. For tempering,heat ghee in a pan on medium heat.Add remaining ingredients for tempering.
  6. When mustard seeds starts spluttering,stir contents of the pan into rasam.
  7. Garnish with coriander leaves and serve hot.

Recipe Source: Southern Spice by Chandra Padmanabhan

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Rating: 4.5/5 (2 votes cast)

Posted by prajusha Tagged with: , , , ,
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