Cheese Stuffed Honey Glazed Chicken Cutlets

This crispy outside and  moist & tender  inside chicken cutlet is a perfect meal option to have when you need a fast and simple yet an extremely delicious snack or dinner recipe for your family. The recipe makes deep fried  chicken breast fillet with a surprise of cheese filling sealed inside  coated with a  sweet and sour honey garlic sauce. 

Ingredients:

Large boneless chicken breasts- 5 nos
Egg 2 nos
Chilli sauce 2tsp
Milk 2 tbsp
All purpose flour- 1/2 cup
Cajun seasoning ( or mixture of 1/4 tsp  of each Cumin powder, chili powder, garlic powder, paprika, Black pepper and oregano)
Salt
Black pepper- 1 tsp
ground ginger
Chili powder
Cheddar Cheese grated (filling)-100 gms
Oil for frying
Chopped spring onion and sesame seeds for garnishing

 For Honey Garlic sauce

Honey- 2 tablespoons
Garlic- 4 cloves minced
Soy sauce- 1 tablespoons
pepper powder-1/2 teaspoon
Tomato sauce- 1 tablespoon
Cornstarch-1 tablespoon

Method:

1. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Keep it aside for 30 minutes.

Cut each fillet into two halves.

2. Take egg, chili sauce and milk in a bowl and add a pinch of salt whisk together to make a batter.

3. Hold  the chicken and cut a slit in 1 side of each chicken breast to form a pocket. Spoon 1 table spoon cheddar Cheese into each pocket.

4. In a large bowl, combine flour and Cajun seasoning, salt and mix together.Now Working one at a time, dredge cheese stuffed chicken breast piece into flour mixture and then dip into eggs batter, then dredge in flour mixture again, pressing  is required to get an even coating.

5. Heat oil in a skillet enough for deep frying, add chicken pieces to it, 2 or 3 at a time, and fry until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.

6.To make the sweet and sour sauce, in a medium saucepan  add 1 tablespoon of oil.Turn the heat down to slightly medium. combine honey, crushed garlic, pepper powder and soy sauce and Tomato sauce. In a small bowl, combine cornstarch and 1/4 cup water and add to the sauce. Stir mixture into the saucepan until thickened.

Add the fried chicken  and turn to coat in the sauce.Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce in order to get a perfect glazed look.

Garnish with sesame seed serve with boiled and stir fried veggies.

Honey Prawn

This is the first time I am trying out some Chinese preparation with prawn. My hubby is a big fan of prawn as well as Chinese food.We Had this dish when we visited Mainland China last time and since then I was thinking to make an attempt to prepare this unusual combination in my own style and believe me it came out so delectable that it got vanished within few minutes. It can be served as a starter in any get together or parties where it will definitely steal the show. It is also an awesome side dish with any Chinese main course.

Ingredients:

King Prawns	300 gms
Garlic paste	2 tbsp
Garlic(chopped) Soy sauce	6 to 8 1 tbsp
Tomato sauce	1 tbsp
Cornflour	3 tbsp
Egg Salt	1(beaten) As per taste
Red chili paste	1 tsp
Honey	2 tbsp
Pepper powder Sesame seeds (optional)	1 tsp 1 tsp

Method

1.Peel the prawn and devein them. Wash properly and drain out excess water..
2. Take bowl and add prawns, soy sauce, tomato sauce, chili paste, garlic paste, cornflour and salt (Check the salt before adding more salt as soy sauce contain salt in it). Add a beaten egg and mix well and let it marinate for an hour.

3. Heat oil in a pan and drop marinated prawn dipped in cornflour batter in the oil and deep fry in low flame for 4 to 5 minutes until become golden brown. Take it out in a tissue paper and keep aside.

4. Heat little oil in a pan and add chopped garlic. Fry for few seconds and add honey and immediately add fried prawns and pepper powder. Now toss it properly so that prawn pieces get evenly coated with honey.Mind that the preparation will be dry. Turn off the flame and spread sesame seeds which is optional.

Serve hot  as starter or as side dish with noodles and fried rice. Enjoy making  and having this.

Chicken and Bell Pepper Stir-Fry

Chicken stir fry is a very delectable and easy to prepare dish which is very special yet common dish in my regular menu. This dish is meant to be hot and spicy with marinated chicken pieces stir fried with bell pepper pieces. I usually prepare this by marinating the chicken pieces with Soy sauces, chilly powder, ginger garlic paste, cornflour. Those pieces are then stir fried instead of deep frying them with batter and then tossed with fried onion and bell pepper which make the whole job quick and easy. If the preparation is done in advance, it can be tossed and served within a short span of time.

Ingredients:

Chicken (boneless skinless)  1(cut into pieces) Ginger-garlic paste    1tbsp gram masala                   1tsp corn flour                          2tbsp chili powder                   2tbsp Soy sauce                       2 tbsp Tomato sauce                     1 tbsp lemon juice                  2tsp Pepper powder                   1tsp Salt- as per taste. Bell pepper (Diff. colors)       1 each Onion  (chopped)                            1 medium Garlic(chopped)              5 to 6 clove Oil

Method:

1. Take chicken pieces in a large bowl and add soy sauce, ginger garlic paste, tomato sauce, red chili powder, garam masala,  powder lemon juice, salt and cornflour. Mix it well and let it marinate for at least 2 hrs.
   
   
2. Chop onion and cut bell pepper (red yellow and green) into big chunks and keep aside.
   
   
3. In a pan put the oil and stir fry the chicken for 8-10 minutes until the chicken is cooked well (it will become tender and brown in color).
   
   
4. Remove the chicken pieces and keep aside and in the remaining oil stir fry the Bell peppers (Capsicum)  for few minutes (Don't overcook the veggies, it should be crunchy). Take it out and keep aside.
   
   
5. Before serving , heat little oil in a pan and add chopped onion and garlic and fry for a minute and then add soy sauce and tomato sauce. Now add the chicken pieces and bell peppers. Now toss the fried chicken pieces and fried veggies adding some pepper powder.

Garnish with spring onion and serve with noodle, fried-rice or chapatti or you can enjoy it even as a starter.

Fish Manchurian

In my blog I have posted almost all versions of Manchurian recipe except for fish. 'Fish Manchurian' is yet another popular Indo Chinese preparation which you can find in most of the Chinese restaurants. I want to share this recipe to fish lovers all over the world specially my Bengali friends who really want to come out of the traditional fish recipes and make something of different taste and flavor. The recipe is very simple where fish fillet are coated with cornflour batter along with mixed spices, which is then deep fried and stir fried with sauce and vegetables.We can use any type of fish in the dish and don't forget to remove the fish bone from it. It goes very well with anything like roti, rice, noodles  etc. So friends, enjoy making this dish and having it.

Ingredients:

Fish fillets(or take any other fish and remove the bone) 250 gms
Corn flour	4tbsp
Lemon juice	2 tbsp
Ginger-garlic paste	2 tbsp
Egg	1
Soy sauce	4 tsp
Red chilli powder	1 tsp
Black pepper powder	1 tsp
Tomato sauce	2 tbsp
Red chili sauce	1 tsp
Onion (chopped)	1
Garlic cloves (chopped)	5 to 6
Red bell pepper	1
Yellow bell pepper	1
Green bell peppers	1
Green chillies Chopped	3
Ajinomoto (Chinese salt)	1/2 tsp
Salt to taste
Oil for frying
Coriander chopped

Method:

1. Cut the fish fillet into medium-size pieces. Wash it and drain out excess water. Add red chili powder,1/2 tsp. pepper powder,1 tbsp ginger-garlic paste, 1 tsp. soys sauce,1 tsp tomato sauce, salt and lemon juice to the fish and mix well. Let it marinate for minimum 2 hours. Cut bell peppers into square shaped pieces and keep aside.

2. After 2 hours, to the marinated fish, add corn flour and mix well and beaten egg and mix well to get a batter. If required add more salt (Keep that in mind that you have added salt already and soy sauce contains salt ).

3. Heat oil in a pan, coat the fish pieces well with the batter drop into the oil and deep fry them in low flame first and then increase the flame until it become crisp and golden brown in color. Take it out and keep aside.

4. Heat little oil in a large pan and add chopped garlic, chopped green chili and then chopped onion. Fry for a couple of minute in high flame and then add remaining ginger garlic paste all (red, yellow and green) bell pepper pieces. Sauté for a few minute and add, 1 tsp soy sauce, 1bsp tomato sauce, 1 tsp red chili paste (optional), and a pinch Ajinomoto. Stir well continuously for about 4 to 5 minutes in high flame until vegetables becomes soft. Now add fried fish pieces and mix thoroughly. If you want to make a thick gravy, dissolve 1 tsp cornflour in ½ cup of water and add that or you can keep the preparation semi dry. Switch off the flame and let it covered for some time.

Garnish with chopped coriander and chopped spring onion. Serve hot with Rice, fried rice or noodles..

Vegetable Manchurian

and some special awards...

Manchurian is one of the most popular Chinese preparation we get in Chinese restaurants across India. We can prepare both veg or non-veg version of Manchurian. In my earlier posts, recipes for Chicken manchurian, paneer manchurian and Baby Corn Manchurian are mentioned. Today's version of Manchurian includes several type of vegetables which are easily available at home. It can be consumed as snacks or appetizer for parties and with noodles or fried rice.

Ingredients:

For manchurian balls:

Carrot  (finely minced)               1/2 cup
Cabbage (finely minced)             1/2 cup
Cauliflower (finely minced)         1/2cup
Capsicum (finely minced)           1/2 cup
Onion (finely chopped)              1 large
Ginger (finely chopped)             1 tbsp
Garlic (finely chopped)              1 tbsp
Corn flour                                 1/4 cup
Cooked rice                             1/2 cup
Egg (optional)                           1
Ajinomoto                                 1tsp
Soy sauce                                 1 tbsp
Red chili powder                      1tsp
Tomato sauce                          1 tbsp
Salt as per taste
Oil for frying:

For the gravy:

Onion (finely chopped)             1 large
Green chili (finely chopped)       3
Ginger (finely chopped)             1 tbsp
Garlic (finely chopped)              1 tbsp
Ginger paste                              1 tsp
Soy sauce                                  1 tbsp
pepper powder                          1tsp
Tomato sauce                            2 tbsp
Corn flour                                  1 tbsp
Vinegar                                      1 tsp
Spring onion (finely chopped)

Method:

1 Take all the minced vegetable in a large pan and add water and salt. Boil those vegetable for 5 to 6 minute(don't over boiled those vegetable). Drain the water completely. Keep the vegetable stock aside.
2. In a mixing bowl add boiled vegetables, chopped onion, ginger garlic, Soy sauce, red chili powder, Ajiomoto, corn flour, salt, tomato sauce and mashed cooked rice and mix thoroughly. You can add egg if your are a non veg which is a very good binding agent. Now divide the mixture into medium sized balls
3. Heat oil in a pan and deep fry those manchurian balls until it becomes golden yellow. Drain out excess oil from it.
4. Heat oil in a pan and add chopped onion. Fry onion for sometime and add chopped ginger, green chili and garlic and stir fry again for few seconds. Now add soy sauce, vinegar, tomato sauce, Ajinomoto, pepper powder and salt and stir again.
5. Dissolve 1 tbsp of corn flour in 1/2 cup of cold vegetable stock and add  it into the pan. Now add fried manchurian balls and spring onion and stir continuously in high flame so that each ball get coated well with the sauce gravy . Leave it for a couple of minutes until the gravy becomes semi dry and finallly remove from fire.

Garnish with fresh chopped coriander leaves and serve hot as snacks or with noodle or fried rice.

My Awards:


My dear friend Sonali of Only Fish Recipes has passed me a bunch of wonderful awards. Sonali has a great looking and creative blog with a unique collection of Fish recipes. Thanks a lot Sonali for encouraging me by sharing those awards.

And friends, now I am showered again with those awards from one of my blogger friend Sneha,She is a very talented lady with a very nice well maintained blog.. I love her blog very much and suggest you all to visit her blog sometime.

Now I would love to pass this award to my lovely Blogger buddies. Please drop

by my blog to collect your award:

Deepa

Ambreen

Akila

Aipi

Arundhuti

Reshmi Mahesh

Eat hearty

Ila

Smitha

Reshmi

Shanthi

Sowmya

Jay

Anu Shantanu

Kurinji

Rules:

1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends…. to keep the ball rolling.
3.Let the nominated blogger know about their award [leave a comment in their most recent post].

Chili Soya

As we all know 'Chili Chicken'is a popular chinese dish. I tried to make another version specially for veggies who love chinese preparations. I named it as 'Chili Soya' as I have replaced Chicken with Soya chunks. It is having the same taste as that of a chili chicken but it is a veg preparation where using egg is optional. I personally recomend this recipe to all my viewer friend as it is as delicious as it looks.

Ingredients:
100 gms Soy chunks (nuggets)(I have tried with Nutrella brand Soya)
100 gms cornflour
1 egg (Pure veggies can avoid using egg)
2 tsp. ginger garlic paste
Pinch of food color
1 large onion (cut into cubes and separate all the layers)
1 Capsicum (diced)
4 green chilly (choped)
5 Garlic cloves (chopped)
1 tbsp. soya sauce
1 tsp. Chili sauce
1 tsp vinegar
3 tbsp tomato sauce
1/2 tsp pepper powder
1 tsp red chili powder
Salt
Sugar
Spring onion
Oil


Method:
1. Soak Soya nuggets and pressure cook with 1/2 tsp.salt. Squeeze out excess water and keep aside.

2. Mix 1/4 cup corn flour, 1 egg (optional), 1 tsp ginger garlic paste, food color, red chili powder and salt in a bowl with water to make a smooth batter (batter should be thick enough to coat the soya properly without dripping). Now heat oil in deep bottomed pan. Now deep soya chunks in the batter and drop into oil and deep fry those soy balls until it becomes Golden brown in color. Take it out and keep aside.

3. Heat oil in a nonstick flat bottomed pan. Add copped garlic and chopped chili. Now add ginger garlic paste and saute for a minute. Add onion and capsicum and saute again for 3 to 4 minutes.

4.Add soya sauce, chili sauce and vinegar. Stir vigorously and add tomato sauce, pepper powder salt and sugar. Keep on stirring for 3 to 4 minutes. Add soya balls and mix properly with the curry.

5.Mix 1 tbsp of cornflour in 1 cup cold water and pour the mixture in the pan. Add chopped spring onion. Cover with a lid and let it cook for 5 to 6 minute. when the gray become thick take it out and serve in a bowl.

Garnish with chopped spring onion and serve with Noodles or fried rice.

Chili Chicken

INGREDIENTS:

500 gms.Chicken (boneless preferred).
1/2 cup corn flour.
2 tblsp. flour (Maida).
1 egg(beaten).
2 tblsp. ginger garlic paste.
2 large onions (Cut in cubed and separate clove).
1 Capsicum (Cut into cubes).
1 tsp. chopped ginger.
1 tsp. chopped garlic.
3 green chilis chopped.
1 tsp red chili powder.
2 tblsp. Soy sauce.
1 tsp. chilli sauce.
1 tsp. vinegar.
2 tblsp. tomato sauce.
Salt.
Oil.

METHOD:

1. Cut the chicken into small pieces. Mix with 1 tblsp. Soy sauce, egg , 1 tblsp. ginger garlic paste, 2 tblsp. corn flour, 2 tblsp. flour and salt and marinate it for 1 hour.
   
2. Heat oil in a pan and deep fry the marinated chicken pieces in low flame till it becomes tender and golden brown in color.
   
3. Mix 1 tblsp of corn flour in 1/2 cup of water and set aside.
   
4. Heat oil in a flat pan. and add chopped ginger, garlic and green chilis. Now add onion, ginger garlic paste and capsicum pieces and fry for 4 to 5 minutes.
   
5. Add 1 tblsp.soy sauce, 1 tsp.chili sacuce, 2 tblsp. tomato sauce, salt and pepper powder. Stir fry in high flame for 5 minutes and then add fried chicken pieces. stirr for a couple of minutes.
   
6. Add the corn flour dissolved water with constant stirring to avoid lumps. Now Cook for 5 to minutes.
7. Garnish with spring onion leaves and serve hot with fried rice or noodles.

Egg Capsicum Curry

INGREDIENTS:
6 Boiled eggs.
1 Large Capsicum (Cut into small square pieces).
1 Large chopped Onion.
1 Large onion (sliced).
1 tbsp. Ginger garlic paste.
1 tsp.cumin.
1 tsp. turmeric powder.
1 tsp. Cumin powder.
1 tsp. Red chili powder.
1 tsp. Garam masala powder.
2 green chilis (finely chopped)
Salt.
Sugar.

METHOD:

1. Heat oil in a pan. Mix turmeric powder and salt to the boiled eggs and put it in the pan. Fry the eggs until it becomes golden brown. Take it out and set aside.

2. Heat oil in a pan. Add whole cumin. When the cumin turns brown add chopped onion. Fry onion till it becomes golden yellow. Now add ginger garlic paste and chopped green chilis. Fry for a minute and then add turmeric powder, Cumin powder, red chili powder and salt and 1/2 cup water. Fry the masala until the oil get separated for it.

3. Add capsicum and tomato pieces and saute for 5 minutes. Now add fried eggs, garam masala powder, pinch of sugarand 1 tbsp.of water. Stir and cover it. Cook for 8 to 10 minutes in medium flame with stirring at regular interval. when the gravy becomes thick, take it out from flame and serve in a dish.

Garnish with coriander leaves. Serve hot with plain rice or chapatti.

Baby Corn Manchurian

INGREDIENTS:
10 small Babycorns, cut into medium pieces (3 pieces from 1 babycorn).
1/2 cup rice flour.
1/2 tsp baking powder.
1/2 cup of cornflour.
2 tbsp garlic paste.
2 tbsp ginger paste.
2 tsp red chili powder.
1/2 tsp turmeric powder.
2 tbsp green chili paste.
A pinch of orange food color.
2-3 Spring onions, chopped finely .
1 large onion.
1 Capsicum cut into small square pieces.
1/2 teaspoon of garlic, chopped .
2 tsp soya sauce.
2 tsp.tomato sauce.
1 tsp. Vinegar.
1 1/2 tablespoon of cornflour dissolved in water.
Salt to taste.
Oil for deep frying the baby corns.
2 tablespoon oil for sauce.

METHOD:
1.Wash and cut the Baby corn. Boil water in a pan and add Babycorn pieces and Salt and cook for 5 minutes so the babycorn becomes tender.

2. In a large bowl, combine 1/2 cup rice flour, 1/2 cup cornflour, baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder,turmeric powder, a pinch of orange food color and 1 tablespoon green chili paste.Mix well with water to get a batter fo medium consistency.

3. Heat oil in a pan.Deep the babycorn pieces in the batter and deep fry in oil. Drain the excess oil and set aside.
4.In a flat pan, add some oil and when it smokes add the remaining garlic and ginger paste.
Now add the chopped onions and capsicum and fry only till they start becoming translucent.
Now add the chopped garlic, green chili paste, Salt pepper powder and fry for a minute . Add the soy sauce and vinegar and stir for a minute. Reduce the heat and then add the cornflour-water. The mixture will start to thicken, keep on stirring on low heat and when the mixture turns semi thick add the tomato Sauce and then add fried babycorns. Stir continuously for a couple of minute when it becomes soft and crispy, take it out from fire.
Garnish with chopped coriander and chopped spring onion. Serve hot with noodle or fried rice.