Recipes for the regular homecook – Page 23 – Minimalistic and delicious recipes to empower homecooks

Spicy Restaurant Style Garlic Chicken

Here is a non-vegetarian party snack which tastes as better as your favourite restaurant takeaways. This is a spicy garlic chicken recipe where I have used shredded boneless chicken, which is slightly different than what you get in restaurants. The reason why I am using chicken shreds is because it takes way less time and cooks super fast.

This recipe barely requires too much as the main ingredients include chicken and lots of hot sauce!

Try it out if you like your food spicy.

INGREDIENTS

250 gms boneless chicken, shredded into thin slices

5 tbsp all purpose flour

1 tsp fresh garlic, crushed

10 tbsp oil (for frying the chicken)

2 tbsp hot sauce

1/2 tsp garlic powder

3 tbsp milk

1 tsp black pepper powder

Salt to taste

PROCEDURE

In a bowl, mix the chicken with flour, garlic powder, salt, pepper and milk. Mix this well and set aside for 30 minutes.
Heat oil in a pan and fry the chicken till every shred is brown and crispy. Set it aside.
In another pan, add a teaspoon of oil.
Fry some garlic in it for about ten seconds and add the hot sauce to this.
Now add the fried chicken pieces to this hot sauce and garlic mix. Make sure you coat every piece of chicken well with the sauce and garlic.
Garnish with chopped spring onion leaves and enjoy!

More Chinese Snacks:

Sesame Chicken

Crispy & Spicy Honey Chicken

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Dahi Chicken – The Perfect Home Made Comfort Food Recipe

Here is a delicious Indian dahi chicken recipe. It is prepared in a simple curd marinade.

I have been making this recipe for as long as I can remember and it never fails to amaze me with its creamy texture and taste. You have to try this super simple chicken recipe as it is highly probable that you already have all the ingredients at home right now.

Here it goes:

INGREDIENTS

250 grams chicken

100 gms curd

2 medium onions, ground into a paste

1 tomato, finely chopped

1 tsp sugar

1/2 tsp cinnamon powder

1/2 tsp cardamom powder

1 bay leaf

1 tbsp meat masala

1 tbsp ginger-garlic paste

1 dry red chili

1/2 tsp cumin powder

1/2 tsp black pepper powder

3 tbsp refined oil

1 tsp turmeric powder

Salt to taste

PROCEDURE

For the marinade:

Marinate the chicken in curd and freeze it overnight.

Steps:

Heat oil in a pan and add bay leaf and chili to it.
Add the onions and fry till brown.
Sprinkle some sugar and add the ginger-garlic paste.
Put in the chopped tomatoes and the rest of the spices, including salt, turmeric, and cumin.
Cook till the onions and the tomatoes melt.
Add the marinated chicken and fry it in the gravy.
cover and cook the chicken for 20 minutes until tender.
Time to add the garam masala, i.e., the cinnamon, cloves, and cardamom paste in the end and let it simmer.
Serve hot with plain rice, jeera rice or pulao.

This is a dry chicken recipe, you can make a curry version by adding some water to this.

https://www.youtube.com/watch?v=zTPublACIwQ

Do let us know how it turned out for you guys.

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Spicy Spaghetti with Shrimps and Mushroom

The first time I had spaghetti with shrimps and mushroom was in Nha Thrang, Vietnam in 2016. I was really hungry and tired of the local food by then, so went straight into a small Italian restaurant called Carlo’s. And with a lot of doubt, I ordered one spaghetti with shrimps and mushroom.

To my surprise, it tasted delicious! They made it in a creamy alfredo base and I remember going back the next day for the same order. This recipe is inspired by that meal. Though this is a very simple preparation with no cream or cheese. This is, in fact, a spicy version with hot sauce and some lime juice for the extra zesty feel.

I have used baby shrimps in this version. You can use tiger prawns as well. Here are the steps:

INGREDIENTS

PROCEDURE

For the spaghetti:

Heat water in a pan. Once it starts boiling, add 1 tbsp salt in the water. Now add the spaghetti and cook till it’s done.

For the pasta (Follow these steps while the spaghetti is cooking):

Heat olive oil in a pan.
Add the crushed garlic and fry for a minute.
Throw in the baby shrimps and fry till they are semi-cooked.
Next, add the mushrooms and fry till done.
While the mushroom and shrimps cook together, add 1 tbsp hot sauce or Sschezwan sauce and mix well.
Add some salty pasta water from the boiling spaghetti pan to this and stir.
Transfer the cooked spaghetti to this pan and mix it well with the rest of the ingredients.
Season the pasta with black pepper powder.
The last step – add the lime juice and mix it all up.
Your spicy shrimp spaghetti with mushroom is ready!

https://youtu.be/mk3FNvyVvfc

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Cheesy Macaroni With Chicken Sausages

Here is a wonderful comfort food recipe for those tiring days when all you want is some good food which takes the least amount of your energy to cook.

I invented this recipe one night when the stomach grumble was at its worst and all I was craving for something that could cheer me up. And all I had in the refrigerator was some chicken sausages. So I tossed it up with some boiled macaroni and voila! A cheesy, tasty and unique recipe came out which is a go-to meal for most of the days when I’m blue.

Here it goes.

INGREDIENTS

100 gms boiled elbow macaroni

1 tsp crushed garlic

1 tbsp Olive oil

1 cup chicken sausages, cut into small rounds

1 tbsp butter

1 medium onion, finely chopped

1 medium tomato, chopped

1/2 cup water

Salt to taste

1/2 tsp black pepper powder

Oregano for garnish

Processed cheese, grated (for garnish)

PROCEDURE

In a pan, heat some Olive oil and fry the sausages for 3-4 minutes. Set them aside.
Take another pan and heat butter in it.
In this, add the garlic and saute for about 20 seconds.
Add the chopped onions to this and fry for about a minute.
Next, add the chopped tomatoes and fry till tomato melts. Add some water if necessary to form a thick sauce.
Once the tomato melts, throw in the fried sausages to this and mix well.
Season this salt and black pepper powder.
Add the boiled elbow macaroni to this and mix well.
Garnish with oregano and grated cheese, and serve hot!

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Here are 5 easiest pasta recipes anybody can cook!

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Desi Chinese Vegetarian Recipe | Schezwan Paneer

Hello there!

Winters are here which means the craving for spicy Chinese food is going to go up a notch. My love for Chinese food is ages old and I cook it up very often to satiate my greed for taste.

This recipe is inspired by the wonderful vegetarian Chinese that you get in India. The Schezwan paneer (cottage cheese) recipe serves as a great source of comfort food. You can replace the paneer with tofu here if you wish.

Here is the recipe:

INGREDIENTS

125 grams paneer, cut into medium rectangles

2 onions, cut as shown in video

1/2 green bell pepper, chopped as shown in video

1/4 cup all purpose flour

1/4 cup cornflour

1 cup water

3 tbsp oil

1 tbsp ginger paste (fresh)

1 tbsp garlic paste (fresh)

6 green chilies

Salt to taste

1/2 tsp black pepper powder

1 tsp Schezwan sauce

1 tsp soy sauce

1 tbsp roasted sesame seeds, for garnish

PROCEDURE

For the flour batter:

In a bowl, add 1/4 cup corn flour and 1/4 cup all purpose flour.
Season with some salt and mix well.
Add 1 tsp oil to this and stir again.
Pour in some water to this and mix till lumps disappear.
Dip the paneer slices in this mix.

Steps:

In a wok, heat 2 tbsp of refined oil.
Fry the paneer slices dipped in the flour mix in oil till they turn brown and crispy.
Set them aside.
Heat another wok, and add 1 tbsp refined oil.
Add the onions and fry for about a minute.
Throw in the garlic and ginger paste and fry for 10 seconds.
The next step would be to add the green bell pepper. Make sure you do not overcook these vegetables and they would taste better when crunchy.
Add five to six green chilies. I have added the whole chilies just for the flavor here which is why I haven’t slit or chopped them.
Season with salt, pepper and Schezwan sauce to this. Mix well.
Time to add the fried paneer. Stir for 1 minute and then add the soy sauce.
Fry this gently for another minute and then add the remaining cornflour batter.
Cook for about one minute more.
Garnish with roasted sesame seeds and serve hot!

Slurrp tip – This recipe will go great with egg fried rice. Here’s the recipe.

Try this out and I promise you will not be disappointed! Will be more than happy to answer any queries.

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One-Pot Chicken Fried Rice

What if I tell you can whip up your favorite chicken fried rice in a pan?

If you love chicken fried rice, this is possible. All you need are a few basic ingredients and you are good to go! I love this version for a quick dinner meal as this chicken recipe has all things beautiful. Just throw in a few vegetables you love for color and crunch, add the chicken, toss up some rice and in no time you have a delicious chicken fried rice.

Here’s a look at the ingredients and procedure.

Preparation time – 20 minutes

Cook time – 30 minutes

Serves – 2 people

[ingredients title=”Ingredients”]

1 cup boiled rice (should be cold)
100 gms shredded boneless chicken pieces
1 large onion, finely chopped
1 tbsp garlic, crushed
1 carrot, finely chopped
1 cup bell peppers, finely chopped
1/2 cup mushroom, thickly chopped
1/2 tsp freshly ground black pepper powder
1 tbsp sweet chili sauce
1 tbsp dark soy sauce
Salt to taste [/ingredients]

[directions title=”Directions”]

Heat oil in a pan. Fry the onion for about a minute.
Add the shredded boneless chicken pieces and fry this till the chicken is cooked (It won’t take more than 10 minutes as the chicken is already thinly sliced).
Now add the carrots and the bell peppers.
Fry this for a minute, followed by the mushrooms.
Mix and fry all the veggies. Make sure the mushrooms are cooked.
Time to add the seasoning – salt and pepper. Mix well.
Add the cold boiled rice to this and mix well. Add the sauces – sweet chili and soy.
All this needs to be tossed well in the pan, and once done, it’s ready to be served! [/directions]

It’s as simple as that. This is going to be your go-to meal from now on, I promise!

Here is another version – RESTAURANT STYLE EGG FRIED RICE.

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Oats Upma – Healthy Snacking for those on a Diet

Oats is considered one of the healthiest grain on planet Earth. They are not just gluten free but also a great source of vitamins, minerals, fiber, and antioxidants.

But how many of us would actually want to do this is a big question. Whenever some of us think of oatmeal, we only think of it from a porridge point of view, right?

But that’s not true. Oatmeal can be prepared in interesting ways so that you don’t have to fret before making it a part of your daily meal.

Here is my version of a simple Oats Upma recipe that I extremely tasty, will fill you up for hours and also brings with it loads of health benefits.

Serves: 2

INGREDIENTS

1 cup rolled oats

1 medium onion, chopped

1 tsp ginger, finely chopped

1/2 cup green peas

1 medium potato, chopped

5-6 curry leaves

1 tsp mustard seeds

1 dry red chili

1 small tomato, chopped

1/2 tsp cumin powder

Salt to taste

https://youtu.be/JPRBfxhsxYY

PROCEDURE

Heat oil in a pan and add the mustard seeds, curry leaves and dry chilli.
Once the mustard seeds splutter, add the onions and fry for about a minute.
Fry the potato peas in this for another minute.
Once done, add the salt and cumin powder and mix well.
Throw in the chopped tomatoes.
Cover and cook this till potatoes are done.
Add the rolled oats to this mix and fry for about a minute.
Mix half a cup of water to this and stir till the oats are fully cooked.
Serve hot with curd or tomato ketchup.

More Healthy Oats Recipes:

Oats Tikki

Oats Pancake

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Mexican Tortilla Wraps With An Indian Twist

It is only recently that I have developed a love for authentic Mexican food. The reason why I love Mexican cuisine is that it’s is so healthy and fresh! I love the way they garnish everything with fresh and crunchy vegetables and herbs.

But getting good Mexican food is a challenge, especially in India. Though there are a few top notch restaurants in the cities, very few people might actually know of them.

This recipe was my attempt at trying Mexican food at home and fusing it with Indian spices. I hope you guys like it as it boasts of taste and health!

Here is my version of Mexican Tortilla Wraps with an Indian twist!

INGREDIENTS

For the chutney (Grind all this to a paste):

50 gms coriander leaves

3-4 garlic cloves

2 green chilies

Salt to taste

For the wraps:

2 tortilla wraps

1 cup chopped carrots

1 cup chopped mushroom

1 cup chopped green bell pepper

1 cup chopped broccoli

1/2 Tsp sugar

1 Tbsp oil

Salt to taste

1/2 Tsp black pepper powder

Processed cheese, grated

PROCEDURE

In a pan, heat oil and fry all the vegetables – mushroom, broccoli, carrots, and capsicum.
Add sugar to this and fry for a minute.
Season with salt and black pepper.
Do not overcook these vegetables, as you would want a slight crunch
Cut the tortilla wrap into a half. Now take one-half of it and layer it with the green coriander chutney.
Add the sauteed vegetables to this and garnish with some grated cheese.
Close the wrap and grill it in a sandwich maker.
Your grilled vegetarian tortilla wrap is ready!

Try this out and I promise you will not be disappointed! Will be more than happy to answer any queries.

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Deliciously Simple Apple Crumble Recipe

Desserts can be a great way to celebrate. Hence, we came up with this classic apple crumble recipe which is really simple and you can prepare it in minutes.

The effort required is way less than the happiness that you will get when you share it with your loved ones.

Make one for yourself this winters and tell us how it went for you. Here’s the recipe:

INGREDIENTS

4 red apples, chopped

1/2 cup brown sugar

80 gms butter

1/2 tsp cinnamon powder

1 cup flour

1 cup chopped almonds

PROCEDURE

For the apples:

Heat butter in a pan and add the apples. Cook this for a minute.
Now add 3 tablespoons of brown sugar and the cinnamon powder to this.
Cover pan with a lid and let the apples cook in the caramel for three to four minutes.
Once done, put the apples on a baking dish and let it cool.

For the crumble:

In a glass bowl, mix flour, 40 gms butter and 1/4 cup sugar.
Mix this with your hands till you form crumbs.

Final step:

Put this crumb mixture on top of the apples in the baking dish.
Top it off with one cup of chopped almonds.
Bake this at 180 degrees for 30 minutes.

It’s done! Trust me, your friends and family are going to finish this apple crumble before you know it.

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Chicken Caesar Salad – How to Make This Classic Favourite At Home

I have never been a salad person but whenever I am even remotely close to dieting, I love to order Chicken Caesar Salad at a few of my favourite restaurants. If done well, this salad tastes exquisite and keeps guilt of extra calorie intake at bay. One salad that I can eat even without being on a diet, obviously by being too generous on the mayo dressing 😉

Jokes apart, I had made my own version of a Chicken Caesar Salad for a few friends over for lunch and everyone just loved it! The croutons were freshly made and the extra hint of garlic did the trick for us. Here is the recipe. Hope you enjoy it as much as we did.

THE CLASSIC INGREDIENTS

Chicken breast

10 garlic pods, finely chopped

1 cup mayonnaise

1 tsp mustard

Olive oil

Bread slices (for the croutons)

1 tsp lime juice

1 bowl of fresh lettuce

Salt to taste

2 tsp pepper

PROCEDURE

For the croutons:

Heat olive oil in a non-stick pan and add chopped garlic. Fry until brown.
Add the sliced bread and fry this until croutons are crisp. Set it aside.

For the chicken:

Layer the chicken breast with salt and pepper.
In a pan, heat olive oil and fry the chicken breast till cooked from both sides.
Once cool, cut it into shreds to add it to the salad later.

For the salad dressing:

In a bowl, add mayonnaise, mustard, garlic, lime juice, salt and pepper. Mix well.
In another salad bowl, add fresh lettuce leaves. Add the dressing to the leaves, little at a time. Make sure it is not too greasy.
Now add the shredded pieces of the fried chicken to this.
Next, add the croutons.
Add salt and pepper if necessary.
Serve immediately.

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