Showing posts with label Indo-Chinese. Show all posts
Showing posts with label Indo-Chinese. Show all posts

Jun 1, 2020

Schezwan Stir Fried Squash & Broccoli

4 tsp Oil
3 tsp Garlic
1 small Red Onion (diced)
3 cups of Squash (diced)
3 cups of Broccoli florets
2 tsp Store bought Schezwan sauce
2 tsp Dark Soy Sauce
1/2  tsp Black pepper powder
1/2 tsp Corn Starch mixed with 2 tsp of water

  1. Heat oil in wok. Add garlic and saute for 30 sec until lightly brown
  2. Add red onions, squash and broccoli. Saute under high heat for 3 minutes
  3. Add schezwan, soy sauce, pepper powder, salt and corn starch. Mix well until well combined. Continue to saute for 3 minutes

May 14, 2014

Breaded Chicken Manchurian

A delicious Indo-Chinese recipe made from Chinese ingredients. This recipe is a great appetizer to start off. The only difference from this recipe to the traditional machurian recipe is the breaded chicken. 

 I had couple of breaded chicken left out and wanted to infuse Chinese sauces. So I settled with  manchurian  influenced from eastern and western ingredients making it an excellent finger food. 


2 Breaded Chicken fillets
1 Onion, thinly sliced
1 Green bell pepper, thinly sliced
2 cloves of Garlic, minced
2 green Chilies, finely chopped
1 tsp Dark Soy sauce
2 tsp Red Chili sauce
4 tsp Ketchup
5 tsp Water
Pinch of Aginomoto


  • Bake breaded chicken in oven for 15- 20 minutes at 250 F. After it cools, chop them into cubes
  • Heat oil in a pan. Add garlic, green chilies, onions and bell pepper. Stir fry for 2 minutes
  • Then add cooked breaded chicken
  • In a bowl, mix together soy sauce, chili sauce, ketchup and water. Pour the sauce over chicken
  • Add aginomoto and salt. Mix together on high heat for 2 minutes
  • Serve hot

Jan 9, 2014

Chicken Chow Mein

Chicken Chow Mein is a Chinese stir fry noodles recipe. It is made with flavorful combination of soy sauce, vinegar and chili sauce. 

A very easy recipe and suits when you just need your mouth to sizzle. The base for this recipe is noodles and different sauces. I used angel hair pasta, but you can prepare it with any kinds of noodles.

Also toss it up with fresh vegetables like carrots, broccoli, onions, bell pepper and a little bit of protein like boneless chicken strips. 


1 pack Angel hair pasta
200 gms Boneless Chicken strips
1 Carrot, thinly sliced
1 Bell pepper, cut into strips
1 onion, sliced lengthwise
Handful of Broccoli florets
1/2 tsp Pepper
6 tsp Oil

For the sauce
1 cup Chicken broth
4 tsp dark Soy sauce
3 tsp Sriracha sauce or hot sauce
4 tsp Rice vinegar
1/2 tsp Aginomotto
1 tsp corn Starch


  • Bring a large port of salted water to boil. Add the angel hair pasta and cook until it is tender. Drain the water and run cold water on pasta. Drain the water again

  • Spread the chicken on a preheated wok. Sprinkle little vegetable oil and season it with salt and pepper. Cook on medium heat until it is tender. Keep it aside

  • Heat remaining oil and on high heat toss in vegetables for 2 min. Give it a little stir

  • In a bowl, mix all the ingredients listed under sauce
  • Return pasta and cooked chicken strips to the wok. Pour the sauce on top of noodles. Season it with salt and pepper. Stir on high heat for  2-4 minutes

  • Serve hot

Dec 19, 2013

Chicken Manchurian

How about sizzling spicy appetizer in evening? Sounds like fun!!
Chicken Manchurian - a great Indo-Chinese full filling appetizer just enough to satisfy a chicken lovers appetite.  Its delicious and toothsome :-)


For Chicken fritters
250 gms Boneless chicken, cubed
1 cup of Corn flour
1 tsp Paprika
1/2 tsp Black pepper powder
1/2 cup of White vinegar
Oil for deep frying

For the Manchurian sauce-
5 cloves of Garlic, finely chopped
few sprigs of Curry leaves
5 Green Chilies, finely chopped
1 Red Onion, thinly sliced
1 Green bell pepper, cubed
1/4 cup of Ketchup
4 tsp of Dark soy sauce
2 tsp White vinegar
1/2 tsp of Aginomoto
4 tsp oil


For Chicken fritters-
  • In a mixing bowl, mix together chicken, corn flour, paprika, pepper, vinegar and season it with salt. Leave it for 15 minutes in refrigerator (if vinegar is not enough to bind all ingredients, you can add little water
  • Heat oil for deep frying
  • Gently drop marinated chicken in hot oil. Fry evenly until it turn deep red color. Use an absorbent paper to drain excess oil
For Manchurian-
  • In a wok, heat oil. when it turns smoky; add green chilies, curry leaves, garlic, onions and bell pepper. Give it a little (do not cook vegetable. Crunchier, it tastes better)

  • Add soy sauce, vinegar, ketchup and aginomoto. Mix well

  • Add fried chicken and give it a toss on high heat until all the sauce is perfectly coated

  • Serve hot

Dec 18, 2013

Baby Corn Manchurian

An Indo-chinese recipe where deep-fried baby corn is perfectly blended in a Chinese sauce. It is a delicious appetizer can be perfectly paired with fried rice or noodles.  

Today, Indo-Chinese cuisine has become an intrinsic part of modern society in India and has become immensely popular among young crowd. 


For the fritters-
12 Baby corn, cut into 1 inch pieces
1 cup of corn flour
1 tsp paprika
1 tsp Ginger-Garlic paste
Oil for deep frying

For the Manchurian sauce-
5 cloves of Garlic, finely chopped
few sprigs of Curry leaves
5 Green Chilies, finely chopped
1 Red Onion, thinly sliced
1 Green bell pepper, cubed
1/4 cup of Ketchup
4 tsp of Dark soy sauce
2 tsp White vinegar
1/2 tsp of Aginomoto
4 tsp oil


For the fritters
  • In a mixing bowl, mix baby corn, corn flour, paprika, ginger- garlic paste and season it with salt. Add little water just enough to bind all the ingredients

  • Heat oil for deep frying
  • Gently drop baby corn in fryer. Fry until it turns deep red color. Use an absorbent paper to drain excess oil

For Manchurian
  • In a wok, heat oil. When it is smoky; add garlic, curry leaves, green chilies, onions  and bell pepper. Give it a little stir ( dont cook veggies. More crunchier it tastes better!!)

  • Add ketchup, soy sauce, white vinegar and aginomoto. Mix well and 

  • Add baby corn. On high heat toss all the ingredients. Season with little salt if required

  • Serve hot

Aug 6, 2013

Chicken Noodles (made with left over chicken)

After a long hiatus, I am returning to Shruchi Kitchen with a new recipe :-) Also, I am overwhelmed because I helped Nag (my brother) in process of making this recipe. We are excited to meet each other and its also my special moment to share brother - sister bond because I am meeting Nag after one and a half years. And both of us share same interest i.e; COOKING!! To celebrate Nag arrival, i am posting Nag's recipe in Shruchi Kitchen.

The recipe Chicken Noodles is actually made from left over  rotisserie chicken. You can add this recipe to your recipe book under creative dinner ideas; simply because idea is simple and no need to extra effort in making this wonderful toothsome dish. We used "hakka noodles", you can use any kind of noodles from ramen to  rice noodles.  


2 blocks of Hakka Noodles
1 1/2 cups of left over shredded chicken (with bones removed)
1 Onion, thinly sliced
1/2 Bell Pepper, thinly sliced
3 Garlic cloves, minced
1/2 tsp Paprika
1 tsp Dark Soy Sauce
1/4 tsp Pepper powder
4 tsp Oil


  • Cook Hakka noodles in a large pot with boiling water for 5-7 minutes until is 70% done (not completely cooked). Use colander to drain excess water.
  • In a large sauce pan, heat oil. Add onions, bell pepper and garlic. Saute for 5 minutes
  • Add soy sauce, pepper powder and paprika. Saute for 1 minute
  • Add cooked noodels and adjust salt as per taste and toss well
  • Garnish with cilantro. Serve hot

Jun 12, 2013

Oriental Stir Fry Vegetables

This recipe is simple, fresh and crisp prepared with different kind of vegetables like bok choy, broccoli and bell peppers. This is a easy dinner and table fast recipe.

The ingredients for the sauce is quite simple. It requires just soy sauce and oyster sauce. These sauces can be substituted with low sodium. The vegetables are glazed lightly with sauce over high heat. You can use brown bean sauce as substitute for oyster sauce.

This recipe is delicious and easily adapted.


1 heads Bok Choy, trimmed and cut length wise
1 Red bell pepper, diced
1/2 pound Broccoli florets
2 cloves of garlic, minced
Small piece of Ginger, minced
1/2 tsp Red chili flakes
1 tsp Dark Soy sauce
1 tsp Oyster sauce
3 tsp Sesame seed oil or Mustard oil
1/4 tsp salt


  • In a large wok, heat oil, add minced ginger and garlic. Saute for few seconds

  • Add soy sauce, oyster sauce and red chili flakes. Mix well

  • Add vegetables - bok choy, broccoli, bell pepper. Stri fry over high heat until it is tender crisp about 2-3 minutes

  • Adjust salt as per taste
  • Serve hot

  • Corn starch is also used with the sauce and roasted sesame seeds can be used for garnishing
  • If your are vegan or allergic to sea food then substitute oyster sauce with brown bean sauce

Feb 27, 2013

Egg Fried Rice

Egg fried rice is a simple and easy recipe for beginners and bachelors. It can be easily prepared with left over rice and it  cooks fast. The recipe for egg fried rice is same as "Mushroom fried rice", except that, in this recipe eggs are used instead of mushrooms.


4 Eggs
3 cups cooked rice
1 onion, chopped lengthwise
1 green bell peppers, chopped lengthwise
1 carrot, chopped lengthwise
4 cloves of garlic, minced
3 green chilies, chopped
½ tsp. black pepper powder
½ tsp. soy sauce
1 tsp. vinegar
¼ tsp. ajinomoto
4 tsp. oil


v  In a skillet, heat 1 tsp. of oil, beat 4 eggs and sauté until they are partially cooked. Transfer it into a separate container and keep it aside
v  In the same skillet, heat remaining 3 tsp. of oil, add garlic, green chilies, onions, carrots and bell pepper. Cook until they are partially done
v  Add soy sauce, vinegar and ajinomoto. Stir well and cook for a minute
v  Add rice and scrambled egg. Adjust salt to taste. Mix until the sauces are coated completely over rice and vegetables. Fry in low heat setting for 3-5 minutes. Serve hot

Feb 22, 2013

Vegetable Noodles

Vegetable Noodles is an easy Indo-Chinese recipe. I bet that Kids will love this recipe and also a beginners guide too.
My friend had requested me to post recipes for evening snacks/early dinner and that's when I composed this recipe because it can be prepared instantly without much effort.

I used maggie noodles to prepare this dish because it cooks fast.


2 Cubes of Maggie Noodles (or Ramen noodles or any other noodles of your choice)
1 Carrot, diced
1 Green Bell pepper, chopped lengthwise
1 bunch of Spring Onion, chopped
3 Cloves of garlic, chopped
1 tsp Soy sauce
½ tsp chili vinegar
½ tsp Green chili sauce
1/4th tsp Black pepper
Pinch of ajinotmoto
2 tsp Oil


v  Boil 3 cups of water in a pot. Add 2 cubes of Maggie and cook for 1 minute and drain water using a colander. Then wash Maggie in cold running water

v  Heat 2 tsp of oil in a pan; add garlic, carrots and green bell pepper (or any vegetables of your choice).  Sauté for 2 minutes. (Don’t overcook vegetables)
v  When vegetables are partially cooked, add soy sauce, chili vinegar, green chili sauce and sauté for few seconds

v  Then add spring onions,  Maggie, salt, pepper and ajinomoto (optional)  and mix well in low heat setting for 2 minutes

Feb 21, 2013

Chili Gobi Manchurian

"GOBI MANCHURIAN"  is one of the most delicious, popular, zestful and beloved food in India. It is an Indian-Chinese recipe. It is deep fried Cauliflower coated with a combined mixture of garlic, chilies, onions, green pepper and a blend of different sauces like soy, vinegar etc. There are basically two stages in preparing this recipe- first is to deep fry cauliflower and second, preparation of sauce. This recipe is time consuming, but it is worth the effort.


1 Medium cauliflower, chopped into bite size florets
5-8 cloves of Garlic, minced
2 Green chilies, finely chopped
Curry leaves
1 Onion, chopped lengthwise
2 Green Bell pepper, chopped lengthwise
1/4th tsp Ajinomoto
Oil for deep fry

For the batter

6 - 8 tsp of corn flour
½ tsp of Red chili powder
Water (as required)

For the sauce

4 tsp Soy sauce
2 tsp white vinegar
4 tsp Tomato ketchup
½ cup of water


v  In a bowl, combine corn flour, red chili powder and salt. Add cauliflower florets and mix well. Sprinkle water as required, just enough to coat cauliflower florets (some recipes use food color for appearance, but this recipe doesn’t use food color)

v  Heat oil in a heavy bottom vessel and  deep fry cauliflower until they are crisp and light brown

v   In a separate pan, heat 2-3 tsp of oil, add minced garlic,green chilies and curry leaves. Sauté for few seconds and then add onions and bell pepper and mix well. Leave it for a minute in high heat setting until they are partially cooked.

v  In a bowl, prepare the sauce. Whisk these ingredients - soy sauce, white vinegar, tomato ketchup and water (you can also add ½ tsp of corn flour for thick gravy).

v  Pour the sauce over onions and bell pepper. Stir well. In high heat, reduce the sauce into thick consistency. Add salt and ajinomoto

v  Add cauliflower and toss them 
Garnish with chopped cilantro and serve hot