Tuesday, January 24, 2017


When it comes to Indo Chinese cuisine one can rarely go wrong with chili chicken. This spicy dish is found in majority of Indo Chinese restaurants and is a favorite with all age groups. Cozying up to delicious, warm and spicy chili chicken on winter evenings can be picture I could easily get used to. This dish can be made dry, as an appetizer, or with gravy, as main course.
Preparation time: 10 minutes
Marination time: 15 - 20 minutes
Cooking time: 20 minutes
For marination
  • 500 grams chicken cut into 3/4 inch pieces
  • 3 tablespoons all purpose flour or Maida
  • 3 tablespoons cornflour
  • 1/2 teaspoon ginger garlic paste
  • 1 tablespoon soy sauce
  • 1 tablespoon chilli sauce
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon pepper powder
  • 1 egg
  • oil for frying
For the Stir Fry:
  • 1 1/2 tablespoons oil
  • 3-4 green chilies slit lengthwise
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 2-3 finely chopped spring onions
  • 3 onions cut into 1 inch squares
  • 1 capsicum cut into 1 inch squares
  • 2 tablespoons soy sauce
  • 1 tablespoon chili sauce
  • 2 tablespoons tomato ketchup
  • 1/2 teaspoon red chili powder
  • 1 teaspoon vinegar
- In a bowl mix the chicken with the ingredients needed for marination and set aside for 15-20 minutes
- Heat oil in a deep skillet and fry the marinated chicken till it is well cooked and golden brown. Remove on a plate lined by tissue paper to absorb the excess oil
- In another skillet or wok heat the 1 & 1/2 tablespoons of oil. Add green chilies, ginger and garlic and saute. 
- Add the onions and cook till they turn glassy.
- Add chicken and capsicum and cook for a few minutes
- In a small bowl mix together the chili sauce, soy sauce, tomato ketchup, red chili powder and vinegar along with a little water.
- Add the sauce mix to the chicken and mix well. Cover and cook for a few minutes
- If you desire to have some gravy, stop cooking when the chicken is still a little saucy. If you want a more dry version, cook uncovered till all the water evaporates.

Wednesday, January 18, 2017


                                                             COCONUT BARFI
I am a major coconut barfi fan. It is a thing I share in common with my mother. So when I came across this super simple recipe to make it, I simply could not resist. I used desiccated coconut but freshly grated coconut would work wonderfully, I'm sure.
COOKING TIME: 15 minutes
FREEZING TIME: About an hour
TOTAL PREPARATION TIME: 1 hour and 15 minutes
            desiccated/ grated coconut - 1 cup
            fine granulated sugar        - 3/4th cup
            milk                                - 1/2 cup 
            ghee                               - 2 Tbsp
            cardamon powder            - 1 Tsp
            saffron (optional)             - few strands


  • Take the coconut in a shallow pan and dry roast for about 2 minutes.
  • Add the sugar & mix well. 
  • Mix the saffron strands in the milk and add it to the coconut and sugar mix.
  • Add cardamon powder and mix.
  • Add the ghee and continue mixing for about 8 to 10 minutes, till the milk is dried out and the mix separates from the pan.
  • Remove in a dish or plate and flatten to make it like a square cake
  • Freeze for about an hour.
  • cut in to squares and serve