Category Archives: Entrees

Smoky hot Chicken stir-fried with dried red chillies and scallions

Ever since we came back from Beijing we miss eating the authentic Chinese food. I have been experimenting with different chinese ingredients and vegetables found here in the South-east asian grocery stores to get that authentic taste. To my good luck, recently I came across a book in the library by the name ” MY CHINA A feast for all senses” by “Kylie Wong”. This book is not just about recipes but gives an insight of the different regions in China, in short a culinary journey.

There are lot of Vegetarian dishes in this book which I will put up on the blog soon coz many people associate Chinese cooking with only Meats and sea-food. The three basic ingredients in most recipes is “Shao hsing wine” ” brown rice vinegar” “Light soy sauce” and “Sesame oil”. I tried out this Chicken dish and it came out very well.
For this recipe-
600g ( 1 lb 4 0z) Chicken thigh fillets cut into 1cm cubes
2 tbsp cornflour ( I used all purpose flour)
2tbsp Shao hsing wine
10 small dried red chillies
2 tbsp peanut oil ( I used corn coil )
2 in piece ginger cut into thin stripes
1 tbsp brown sugar ( granulated sugar will also do)
2tbsp light soy sauce
1tbsp brown rice vinegar. ( I used rice vinegar found in south -east asian grocery store)
The orginal recipe has green garlic chives but since I didn’t find them I used a bunch of scallions cut into 5cm lengths

Combine the chicken with the cornflour and the Shao hsing wine in a bowl and marinate it for about an hour.
Place oil and chillies in cold wok or pan and then turn heat to low. Cook for about 1 1/2 minutes till the chillies begin to darken slightly. Using a slotted spoon remove the chillies and drain on kitchen paper. Now the oil is infused with the chilli flavour. Leave it in the wok and turn the heat upto high and stir fry half of the chicken for about 3minutes till you see it turning a bit brown in colour. Remove it with a slotted spoon. If needed add extra oil to the wok and stir-fry the remaining chicken in the same way. Return all the chicken to the wok along with the ginger and chillies and stir-fry for 1minute. Add sugar and stir-fry for 30 seconds. Add the brown rice vinegar, soy sauce and scallions ( or garlic chives) and stir-fry for 30 seconds. Serve immediately.

The cooking time in Chinese recipes is very less as you must have noticed and they taste better if served immediately. Once you have the ingredients in hand its very easy to make the dishes. This particular dish turned out to be very good, its hot in taste and the scallions added a freshness and colour to it. One can add other veggies like green pepper as well instead of chives or scallions. I hope you all enjoy this one, zai -jian !


Dried shrimps gravy.

This recipe is for Madhavi who commented that she wanted dry shrimp/ prawn gravy recipe. Beware my non-vegetarians friends that this recipe might suit your palates since its an acquired taste but  those who like it , they crave for it .

People along the coastal part of India dry different varieties of fish so that they can last longer. In the process of drying and ? curing the fish gets a pungent smell which can be hard to stand. My mom makes dry fish curries and dried shrimps called “sodey” in my native language is one of my favorites. I found dried shrimps in one of the local South-east asian grocery stores and decided to try it out.


1 packet of dried shrimps ( roughly about 1 1/ cup) ,
1 large onion,
1 tomato( optional),
2-3 cloves of garlic,
1 tsp ginger-garlic paste,
1 tsp chilli powder,
1/4 tsp turmeric powder,
1 1/2 tsp tamarind pulp.
Salt to taste.

Break the shrimps in to halves and put them in luke warm water for a while so that they become soft. Wash them and keep them aside. Heat up the oil and add crushed garlic. Once the garlic turns brown add the chopped onion and saute well. When the onions turn translucent add the ginger-garlic paste and fry them well till them start turning brown. Add the chopped tomato and saute a bit more. Then add the dried shrimps and saute over a high flame initally. This will reduce the pungent smell. Then add the chilli podwer, turmeric powder and salt. Add some water depending on the consistency of the gravy and tamarind pulp. Cook the shrimps with a lid over a medium flame. This particular dish should have a good balance of spicy and tangy flavour. Once the shrimps are cooked, garnish with fresh coriander and its ready to serve.

It can be served with Rotis ( whole wheat bread) or Rice. I feel it goes best with Bhakris ( bread made of different kinds of flours) and thats how I had it for my dinner.

Palakachi bhaji / Spinach curry.

Every year on Ganeshotsav day my mother prepares a curry of Colocasia or Taro leaves. Its a very flavorful Maharashtrian recipe with a combination of Colocasia leaves ( Alu) peanuts, cashews, Bengal gram daal with right amount of spices. The Colocasia leaves are not easily available here in the US and for a long time I had been craving to have this curry. So I decided why not keep other ingredients same and make this with Spinach instead of the Colocasia leaves. I tried it out and the result was just the same . So here is “Palkachi patal bhaji or Spinach curry ” for you all.

I used about 1 1/2 bunch of chopped spinach,
1/4 cup of peanuts soaked in water,
The original recipe has cashews and chopped coconut pieces but since I didn’t have these ingredients I skipped them from the recipe.
1tbsp besan or bengal gram flour ( you can change the proportion depending how thick you want your curry to be. )
1/4 cup chana daal or bengal gram daal. 1/4 tsp fenugreek seeds.
1/2 tsp turmeric, 2-3 green chillies, chilli podwer, jaggery, tamarind pulp and salt as per taste.

Heat up oil and add the green chillies, fenugreek seeds, and chopped spinach, saute them well and then add little water and cover it up till the spinach gets bit blanched. Then add the soaked peanuts, cashews , bengal gram daal and coconut pieces. Mix the besan with water so that there are no lumps and add that to the spinach. Then add at least 2 cups of water and cover the vessel to let the spinach and the other ingredients cook. Once its almost cooked add chilli powder, jaggery and tamarind pulp. The curry should have a fine balance between the sweet and sour flavors. I use this as a measure for how much jaggery or tamarind I should add. Mix the curry well and then temper it with turmeric, curry leaves and mustard seeds.

Let it simmer a bit and then its ready to eat. This curry goes well with chapati as well as rice. I feel Spinach is a good substitute for Colocasia leaves and I hope you all like it as well.


Hello friends I am back from a sabbatical. We were in Beijing China for 6 months and unfortunately I couldn’t access my blog from there ! But it was great culinary adventure for me. I will try to put some chinese recipes as well, for now here is a mediterranean dish which my sister-in-law makes and its simply yummy!

For the Moussaka you will need-
250 gm of ground meat ( beef or turkey or chicken)
1 big onion chopped and fried till its brown.
1 big spoon ketchup
1 tbsp worcestshire sauce
1tbsp chilli powder or cayenne pepper
1 small chopped capsicum
salt as required.

Heat up some oil in a pan and fry the onions till they turn brown. Then add the capsicum , ground meat and the other ingredients. Cook the meat till its well done.

In a Baking dish, put some fried potatoes ( cut in circles ) as the bottom layer, then fried eggplant as the 2nd layer, the meat as the 3rd layer and white sauce as the top layer. Sprinkle some bread crumbs and grated cheese. One can use parmesan or any similar kind of cheese for this dish. Heat in the oven at 350F till the cheese melts and turns golden brown.

For the calorie conscious people, the potatoes & eggplant can be baked in the oven instead of fried. The flavour remains the same nevertheless. Also for the vegeterians you can substitute Cottage cheese ( paneer) for the meat. The rest of the ingredients remain the same.

This dish can me prepared well in advance and kept in the freezer. All you need to do is put in the oven when you are ready to eat. Its a one dish meal served with rice and salad.

Amboli or Maharashtrian Dosa

This recipe is the Maharashtrian counterpart of the South-indian dosa. It comes from the western costal region of Maharashtra. My mom makes this in the month of “shravan” which falls in end July or August. I have never tried it but I thought of sharing this recipe with you all.

Ingredients- 1kg  of rice, 1/2 kg or Urid flour, 1/2 cup of chana dal, 1/2 cup of wheat flour, 1/4 cup of methi ( fenugreek seeds) salt to taste.

First wash the rice & dry it indoors & then grind it in to a fine paste. The chana dal should also be soaked & then ground. Then combine all the ingredients, add sufficient quantity of water to make a thick batter like consistency & let if ferment overnight. Pour it  in a metal vessel , cover it & keep  the vessel in a warm place. If the batter comes up the next day that means it has fermented well. Heat up a pan or griddle & spread the batter for a thickness similar to that of “adai dosas ” or “pancakes”. Spread some oil around it so that it doesn’t stick to the pan.  The ambolis are ready to eat when the bottom side turns golden brown.

One can eat this with any veggie or curry or even with Rice kheer. This is one of my favourite dishes. Thought the process & few ingredients are similar to that of Dosa it tastes different.


 Aviyal is a dish prepared with as many vegetables as one can get. It belongs to South-indian cuisine. All vegetables go in it, except for some mushy vegetables, like tomato, brinjal, ladies fingers, cabbage, cauliflower, beetroot, radish, turnip, onion, sweet potato,etc. Otherwise all the following vegetables can be used depending on the availability.

Raw green plantain, Elephant yam, Snake gourd, Pumpkin, Ash gourd, Carrot, beans,Green mango (raw)
Drumsticks, Raw jackfruit.
A small quantity of bitter gourd can be used to give a tinge of bitterness.
Ingredients- Vegetables: 250gm of the above mentioned mixed vegetables.
Turmeric powder- 1tsp, Grated fresh coconut- 1 1/2 cups ( can use 1 cup for people who dont like too much coconut), Green chillies- 4-6 depending on the spice level one prefer, Curds- 1/2 cup, salt to taste, 4-5 curry leaves, 1tsp jeera/ cumin seeds, Coconut oil or any vegetable oil 1tbsp.

Wash & cut all the vegetables lengthwise into 2″ pieces.Boil the vegetables with little water ( just enough to cover them) & turmeric & salt.One should be careful not to overcook the vegetables, they should remain crisp. Grind the coconut with green chillies & cumin seeds. Drain the vegetables, retain some water in which they were cooked. Take a wide bottom pan & add the coconut mixture to this vegetables. Cover the pan & let it simmer on a low flame, just so that coconut doesnt taste raw & mixes well with the veggies. Then switch of the flame & add the curds & mix it well. Temper this with mustard seeds & curry leaves. This aviyal can be used as a side dish for sambar rice or any other rice. You can vary the consistency of the gravy by adding more water ( in which the vegetables were cooked ) to it but it shouldn’t be too watery or too dry.

Prawns / Shrimps curry

Here is recipe for Maharashtrian style prawns curry. ( Maharashtra is a state from India)

Ingredients- 1 pound of large/ medium size prawns, 1medium onion, ginger-garlic paste, tamarind pulp, 1/2 cup of coconut milk or finely grated coconut, 1 1/2 tsp chilli powder ( you can vary to the level of spiciness you want ), 1/4 tsp turmeric, salt to taste, finely chopped coriander/cilantro.

Clean & then marinate the prawns with ginger-garlic paste, salt, turmeric, chilli powder & tamarind pulp. Then heat up oil in a wide bottom vessel, add the onions. Once the onions become transparent & start turning brown, add the prawns, saute them till you see the colour changing to pink. Then add water & lower the flame. Add the coconut milk/ grated coconut , cover the vessel & let it cook. The prawns cook very fast about 15min or so. You can add more water depending on the consistency you want. Garnish with fresh corainder. Serve this with white rice.