CHICKEN MANCHURIAN(gravy)

You don’t even need to look at the menu before ordering Chicken Manchurian at any Indo-Chinese restaurant. The manchurian gravy that is served in India is full of flavours, spices and drama – just like how we like it. Batter fried chicken pieces are just one of the delicious things you can make manchurian in. Besides chicken manchurian, soya, paneer, prawns and mixed vegetable manchurian are popular, simple to make and equally delicious! These yummy fried chicken pieces in a sauteed ginger garlic and chilli based thick gravy tastes best with fried rice.

This dish is quintessentially spicy and full of garlic flavor. This dish is served across the world more in Indian restaurants than in Chinese restaurants. This dish was originally a Chinese dish but our Indian chefs modified it by making it more spicy and adding Indian masalas to best suit the Indian tastebuds .

Prep Time  : 21-25 minutes

Cook time : 21- 25minutes

Serve          : 4

INGREDIENTS 

• Boneless chicken cut into fingers400 gms 
• Eggs 1
• Cornflour/ corn starch 6 tablespoons
• Salt to taste
  
• Soy sauce 2 tablespoons
  
• Oil 4 tbsps + to deep fry
  
• Ginger finely chopped 2 inch piece
  
• Garlic finely chopped8-10 cloves
  
• Onion sliced 1 medium
• Green chillies roughly sliced3-4
• Chicken stock 2 cups
  
• Green capsicum cut into thin strips1 medium
  
• Vinegar 2 tablespoons
  
• Spring onion greens finely chopped2 stalks
  

Method

Mix the egg, flour tablespoons cornflour, salt and one tablespoon soy sauce in a bowl. Add the chicken pieces and mix. Set aside for half an hour. Mix the remaining cornflour in one cup of water.

Heat sufficient oil in a wok and deep fry the marinated chicken for two to three minutes. Drain on absorbent paper. Heat four tablespoons oil in a wok, add the ginger and garlic and stir fry for half a minute.

Add the onion and green chillies and continue to stir fry for a minute. Stir in the remaining soy sauce, chicken stock and salt.

Bring the mixture to a boil. Stir in the cornflour mixture and cook for a minute more or until the sauce starts to thicken, stirring continuously.

Add fried chicken pieces and capsicum and cook for a couple of minutes.

Stir in vinegar and serve hot, garnished with spring onion greens.

PALADA PAYASAM

Payasam Recipe – Palada with Readymade Ada

Palada payasam is probably my favourite payasam recipe popularly made during the Onam festival and served for Onam Sadya. You can make Ada Pradhaman with milk (and therefore called Palada Pradhaman) or with coconut milk and jaggery which I prefer to milk-based payasams. However, Palada Pradhaman is easier and quicker to make than jaggery based payasam. So hope this is a useful payasam recipe for Vishu and Onam for you.

                            Preparation Time : 20 minutes
                     Cooking Time : 30-45 minute
                     Serves : 4-6








Ingredients :

Rice Ada : 1 cup ( I used ready-to-use ada, which is available in Kerala grocery Stores.)
Boiled Milk :2 ltrs
Sugar : 1 cup  
Cardamom powder : 1/4 tsp
Ghee : 2 tbsp
Water : 2 cups
Cashew nut : 4tbsp /50 grams
Raisins : 4 tbsp /50 grams

INSTRUCTIONS :

par-boil ada in boiling water for about 3-4 mins and then drain and set side before proceeding.
Make sure our ada pieces are not too large. If they are, break them into smaller pieces for quicker cooking.
Add the milk and water to a heavy-bottomed pan and bring to boil. Add the semi-cooked ada and simmer on low flame stirring frequently.
In about 15-20 mins, it will reduce to half the quantity. Continue to stir and cook the payasam.
Soon you will see the ada starting to show on the surface of the payasam. This will depend on the size of the pan you are using so don't go by this along, just make sure the milk is reduced to more than half of original quantity and the ada is soft.
Add sugar at this stage and mix well (I use raw sugar for all my cooking and drinks but white sugar works perfect too).
Cook for another 3-4 mins and switch off flame. Add the crushed cardamom and mix well. Remove from stove and set aside.
Heat the ghee in a small pan and add the cashew nuts and raisins. Fry until the nuts turn golden brown and add to the payasam. Stir well to combine.

Serve Palada Pradhaman warm or cold.