Szechwan Chicken Sizzler Platter#SundayFunday

My friends kids love sizzlers. So we decided that we will have a sizzler party at home. We had this super exciting sizzler party. The kids enjoyed it.

Serves  10 - 12
Ingredients
For the Marination
1 kg Chicken Boneless - cubed
1/3 Cup Milk
1 Teaspoon Salt
½ Teaspoon Heaped Black Pepper Powder
1 Teaspoon Ginger Powder
Other Ingredients
1 Cup Corn Flour
1 Teaspoon Baking Powder
For The Gravy / Sauce
¼ Cup Oil
2 Tablespoon Minced Garlic
4 Green Chilies - slit
6 Tablespoons Homemade Szechwan Sauce
1 Teaspoon Red Pepper Flakes
1 Capsicum - sliced
2 Tablespoons Corn Flour mixed in ½ cup water

Method

Marinate chicken cubes with milk, salt, black pepper , ginger powder, mix well.     

Keep it for 30 minutes.

In a bowl mix corn flour, salt, black pepper powder and baking powder, coat each chicken piece in this. 

Deep fry in single layer, till golden and crisp

For The Gravy/ Sauce

Heat oil in large pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce , add red pepper flakes and 1½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

Burnt Garlic Szechwan Rice 

Ingredients
15 Cloves Garlic - chopped,
½ Inch Ginger - chopped,
2 Cups Raw Rice
1 Onion chopped,
Coriander leaves
3 Scallions /Spring onions - chopped
2 Bell peppers/ Capsicums - chopped,
2 Green or Red Chillies chopped,
1 Large Carrot - chopped
2 Tablespoons Homemade Szechwan Sauce

Method
Boil the rice with salt till full cooked, yet firm and each grain separated, strain the rice and spread it in a large plate so that the rice doesn't clump. Keep it aside for an hour or use leftover rice.

Heat oil in a pan, add half of the chopped garlic and fry till it turns red. Now add half of ginger, half of chopped onions, chopped chillies fry till onions turn pink. Now add all the sauces and red chilly powder, black pepper powder, bell peppers, carrots till the are done add the rice and toss it well and keep aside.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method

Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
2 Packets Egg Noodles
3 - 4 Tablespoons Heaped Homemade Szechwan Sauce
1 Cup Noodle Stock
1 Tablespoon Minced Garlic
Salt to taste
2 Tablespoons Oil

Method
Boil the noodles as per packet instructions.

Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to Serve
To Assemble The Sizzler Platter

Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , chicken, rice, noodles. Pour the Szechwan gravy over the chicken. 

Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!

Labels: Chinese, Sizzler Platter, Chicken, Noodles, French Fries, Fried Rice, Garlic, Baby Corn, Sunday Funday, Main course, Asian Cuisine, Schezwan Sauce

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Sizzler Party.

 

A Day in the Life on the Farm: Sizzling Shrimp Fajitas 

Sneha's Recipe : Szechwan Chicken Sizzler Platter

Cardilong Isda -Filipino#EatTheWorld

Cardilong Isda is a dish made of fried fish cooked or served with a sauce made of sautéed tomatoes, onions and beaten eggs.. I have made this gluten free by using oat's flour and coating it in cornmeal to make the fish crispy and it get's a crunchy texture. I just topped the sauce over the fried fish.

Ingredients
1 Whole Fish - I used Pomfret/Pompano
¼ Cup Oats Flour
¾ Cup Cornmeal
1 + 1 Eggs - beaten (1 for frying and 1 for sauce)
2 Medium Tomatoes - diced
1 Medium Onion- diced
3 Cloves Garlic - crushed
3 Tablespoons chopped scallions
1 Tablespoon Fish sauce
Salt to taste 
½ Teaspoon Black pepper powder
¾ Cup Water
Oil - as required to shallow fry

Method

Wash and pat dry the fish. Season each side of the fish fillet with salt and pepper. Keep it aside for 10 minutes.
Heat the oil in a frying pan.
Dredge the fish in oats flour and then dip in the beaten egg. Then coat it with corn meal. Make sure that the fish is properly coated.
Fry each side until the color turns light to golden brown. Set aside.
For The Sauce

In a pan heat a tablespoon of oil ( use the same oil that the fish was fried in) sauté garlic, onion for a minute or two then add the tomato and sauté until the tomato softens. Add water and fish sauce, pepper powder, stir well and let boil. Reduce the flame to low and let is simmer for 4 to 5 minutes. In a slow stream, add beaten eggs to pan. Allow to slightly set and then stir into mixture, breaking into pieces. Taste for salt and pepper add if needed according to your taste. To get a smooth sauce I blended this in a mixer jar.

Arrange the fried fish on a serving plate and then top with the sauce. Serve the remaining sauce in a bowl separately.
Serve hot and enjoy!

Labels: Eat the World, Fish, Filipino, Asian Cuisine, Main course

Check out all the wonderful Filipino dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Pork Siomai 

Sneha’s Recipe: Cardilong Isda -Filipino 

Cultureatz: Purple Sweet Potato Sesame Seed Balls | Buchi Ube 

Ginataang Seafood  by Culinary Cam 

Instant Pot Pork Adobo by A Day in the Life on the Farm 

Vegetarian Noodles In Light Soy Sauce#SundayFunday

These vegetarian noodles are a healthy, delicious. They're super fun and flavorful, prefect for a delicious meal.

Ingredients
2 Tablespoon Light Soy Sauce
2 Tablespoon Red chilly Sauce
A pinch Chinese Salt - optional
½ Teaspoon Black pepper powder
1 Packet Veg Noodles
2 Tablespoon Sesame oil
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Chilly Sauce
Salt & Pepper to taste
5-6 Scallions/Spring Onions - sliced

1  Bell Pepper/Capsicum- Red, Green, Yellow - sliced
1 Carrot - thinly sliced

Method

Cook noodles according to directions in hot boiling Water with few drops of oil and salt. Immediately sieve in colander and run under cold water. Drain and fluff with fork and just add bit of oil and toss.
In a small bowl, whisk together Light soya sauce, vinegar, chilly sauce, salt and pepper and mix with noodles and keep aside.

Heat a wok nicely on medium high flame. Add onions, and carrot and lastly bell peppers toss them well. The veggies should crisp.

Add marinated noodles. Toss well. Cook for 2 - 3 minutes on high flame toss them well. Add the green onions, toss. Taste the seasoning. 

Ready to serve. This is simple and satisfying tender noodles.

Labels: Vegetarian, Sunday Funday, Chinese, Vegan, Noodles, Healthy, Asian Cuisine

For Sunday Funday we are sharing Chinese Recipes. Check the recipes made by us.

• Dandan Noodles from Palatable Pastime
• Stir-Fried Beef and Broccoli from Karen’s Kitchen Stories
• Vegan Hot and Sour Soup from Cook with Renu
• General Tso's Tofu from Culinary Cam
• Vegetable Stir Fry Noodles from Mayuri’s Jikoni
• Vegetarian Noodles In Light Soy Sauce from Sneha’s Recipe
• Stir-Fried Noodles with Chicken and Vegetables from Amy’s Cooking Adventures
• Ginger Venison with Baby Bok Choy from A Day in the Life on the Farm

Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi#SundayFunday

This Khichdi is delicious, full of proteins, nutritious, satisfying, nourishing and most of all it's a complete one pot meal.

Ingredients 
¾ Cup Split Green Moong/Chilkewali Moong Dal
1¼ Cup Rice
1 Small Onion - chopped
½ Teaspoon Ginger Paste
½ Teaspoon Chopped Garlic
1½ Teaspoon Cumin Seeds
½ Teaspoon Asafoetida
2" Cinnamon Stick
8-10 Whole Black Peppercorns
¼ Teaspoon Turmeric Powder
Salt To Taste
1 Tablespoon Desi Ghee Or Oil
4½ Cups Water

Method

Wash and soak rice and dal in 2 cups of water for 20 -30 minutes. Wash gently so that the skin from the dal doesn't come off, 2 - 3 times is more than enough. Measure the water because we are going to use the same water to make the khichdi.

In a pan, heat ghee or oil ( I used desi ghee). Add cumin seeds when they, sizzle, add asafoetida, cinnamon and peppercorns, sauté for a second then add the onions. Cook just till onions are translucent. 

Add ginger, garlic, salt and turmeric, sauté for a minute or two.

Add 2½ cups water and bring it to a boil.

Add the soaked rice, dal and the water in which it was soaked in, stir well but carefully, taking care that the grains of rice do not break. Bring this to a rolling boil.

Mix again lightly, cover and cook on low flame for 10-12 minutes or this the rice and dal are fully cooked.
If all the water has been absorbed, the khichdi is done. Give it a light stir so that the dal is rice is mixed well. Cover and cook for a 2 -3 minutes. Switch off the flame and let is sit for another 3 to 5 minute. Before serving, lightly fork to separate the grains.

Serve piping hot topped with desi ghee, yogurt, a fried chilly, chopped onion, a slice of lemon and garlic chutney. 
Labels: Rice, Split Green Moong, Khichdi, Healthy, Main course, Gluten free, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Rice".

Crawfish Fried Rice from Food Lust People Love
Insalata da Riso from Italian Rice Salad from Pandemonium Noshery
Instant Pot Chicken and Rice from A Day in the Life on the Farm
Palak Rice from Mayuri’s Jikoni
Pork Stir Fry Skillet from Amy’s Cooking Adventures
Quick Shrimp Fried Rice with Peas and Carrots from Karen’s Kitchen Stories
Spanish Rice from Palatable Pastime
Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi from Sneha’s Recipe

Nasi Goreng- Vegetarian#EatTheWorld

This is a National dish of Indonesia. I have made a vegetarian version, Nasi Goreng can simply refer to fried pre-cooked rice or left over rice, a meal including stir-fried rice. This rice is a one pot meal, you do not require any accompaniment with this dish. 

Its a meal in itself. You can make it spicy according to your taste. There are many ingredients in this dish which you can substitute or even eliminate, it does not change the taste of the dish. Do not get discouraged to prepare this dish by looking at the long list of ingredients, let me assure you that this dish is easy and quick to make. So here is the recipe.

Ingredients
2 Cups Rice
1 Large Carrot - peeled & cut into matchsticks
12 French beans - chopped
½ head Cabbage - finely shredded
5 Shallots - chopped
2 Cloves Garlic - minced
1 Tablespoon Red Chilli Sauce
1 Stalk Celery - finely chopped
½ Teaspoon Freshly Ground Black or White Pepper
2 Tablespoon Sweet Dark Soy Sauce * See Notes
Salt To Taste
4 Tablespoon Groundnut Oil
For The Ground Paste
1 Large Ripe Tomato
1 Teaspoon Coriander seeds
4 Cloves Garlic
4 Large Fresh Red Chilies* See Notes (You can used 4 dry Kashmiri red chilies)
4 Almonds
For Garnish
1 Bunch Scallions/Spring Onion Greens - chopped
Chopped Coriander Leaves

Method

Soak the rice for 30 minutes then cook add few drops of peanut oil while cooking the rice, this will make the rice grainy and will not stick to each other. Do not cook the rice till it entirely soft strain it one stage before that. The rice once cooked should be grainy.

Grind the tomato, garlic , red chillies, almonds & coriander together to form a smooth paste and keep it aside.

In a large wok, heat the oil on medium flame add the chopped onions. Then add ground paste saute them till the sides starts leaving oil. Add in the carrots, beans and cabbage and saute them till the vegetables are tender. Add the cooked rice, salt, pepper, red chilli sauce and sweet soy sauce.

Mix well till combined. Garnish this chopped spring onion greens and coriander leaves.
My Notes
To make the Sweet Dark Soy Sauce I cooked it with 2 teaspoons palm jaggery.
Don' t have fresh red Chilies, you can used 4 dry Kashmiri red chilies. Soak them in warm water and then grind.

Labels: Rice, Asian Cuisine, Healthy, Vegan, Indonesia, Eat The World, Vegetarian, Sunday Funday, Main course

Join us as we Eat the World!!!

Check out all the wonderful Indonesian dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Amy’s Cooking Adventures: Nasi Goreng with Chicken  

Pandemonium Noshery: Sop Buntut - Indonesian Beef Soup 

Culinary Cam: Rijsttafel, An Indonesian Feast with a Colonial Twist 

A Day in the Life on the Farm: Gado Gado 

Sneha’s Recipe: Nasi Goreng- Vegetarian 

 Kitchen Frau: Nasi Goreng (Indonesian Fried Rice) 

Sugarlovespices: Slow Cooked Beef Rendang, Indonesian Beef Stew

Beef Rendang from A Day in the Life on the Farm

Iga Bakar (Indonesian BBQ Beef Short Ribs) from Palatable Pastime

Soto Ayam (Indonesian Chicken Soup) from Karen’s Kitchen Stories

Lauki Bahar

This is vegan and gluten free, very delicious and finger licking main course dish.  Lauki is bottle gourd in English.

Ingredients 
300 grams Lauki - peeled & cubed
1 Teaspoon Ginger Garlic paste
1 Medium Onions - chopped
2 Medium Tomatoes - chopped
1 Teaspoon Cumin Seeds
1 Green Chilies - Chopped
1 Teaspoon Chili Powder or to your spice level
¼ Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder 
Salt to taste
Coriander Leaves to garnish
2 Tablespoons Oil
Method

Heat oil in a pressure pan , add cumin seeds, chopped onions and green chilies, fry till onions are light golden. Add ginger garlic with chopped tomatoes ,salt and spices. Add lauki  fry on high flame for  2 minutes stirring continuously

or till  the lauki reduces to half the quantity.  Then add 2 tablespoons of water, stir it, cover with the lid  and cook on medium high flame for 2 whistles. 

Let the steam settle.  Open the cooker, give it a stir. 
Garnish with chopped coriander leaves and enjoy with roti or chapatti.  
Lables : Bottle Gourd, Lauki, Pressure Cooker, Multicooker Monday, Main course, Vegan, Gluten free

• Carrot Halwa from A Day in the Life on the Farm 
• Crispy Air Fried Cod Fillets from Karen's Kitchen Stories 
• Homemade Chicken Stock (Crockpot) from Sid's Sea Palm Cooking 
• Instant Pot Lasagna Soup from Making Miracles 
• Java Dry Rub Sous Vide Pork Roast from Food Lust People Love 
• Lauki Bahar - Pressure Cooker from Sneha's Recipe 
• Punjabi Goat Curry (Instant Pot) from Palatable Pastime

Chicken and Rice Cake

This is an yummy and delicious one pot meal dish. You can prepare it well in advance for party or kitty party and keep it in the refrigerator, when your guest are about to arrive, just pop it in the oven. You are free to sit with your guest and entertain them. . Kids will love this cheesy dish and eat without any fuss.

Ingredients
2 Cups Boiled Rice
3 Tablespoon Grated Cheese
2 Tablespoons Coriander leaves - finely chopped
1/3 Cup Sweet Corn  - boiled
2 Tablespoon Butter  - melted
1 + 1 Eggs - beaten separately

For the Chicken
300 Grams Chicken breast - cut in cubes
2 Tablespoons Oil
1/2 Teaspoon Meat tendriser 

2 Tablespoons Fried Onions
1 Teaspoon Ginger Garlic paste
1.1/2 Teaspoon Chicken Masala powder
1/2 Teaspoon Garam masala powder
1/2 Teaspoon Black Pepper

1 Teaspoon Lime juice
1/2 Teaspoon Salt

2 Tablespoon Grated Cheese

1/3 Cup Extra  grated cheese for topping

Method 

Marinate the chicken with all the  above ingredients, leaving  aside the cheese and oil. Keep it for an hour.

Mix together, boiled rice, sweet corn, the melted butter  add one egg and cheese, mix well, keep aside.

Grease and line with butter paper a baking dish and arrange sliced capsicum ( see pic).  Keep aside.

Heat  oil  in a pan and cook marinated chicken and stir fry for 5 minutes without adding any water, when the chicken is cooked take off the flame.   When cooled add the beaten  egg, coriander leaves and cheese keep aside.

Take the prepared baking dish  and place all the rice mixture, lightly press it and level it. Then sprinkle grated cheese on top.

Then place the chicken mix, lightly press and  level it evenly.  Sprinkle grated cheese. 

Then cover the dish with a aluminum foil and bake it for 20 minutes at 150 Degrees.  After about 20 minutes remove the foil  and keep it on broil for 3 - 5 minutes till the cheese melts and light brown  spots appear.

Serve hot.. This dish was yummy and cheesy we had this for our afternoon lunch.

My Notes :

 I used leftover rice for this recipe.  

The second time I prepared this recipe I used ready chicken tikka chunks, and this too tasted yummy, no need for marination, use the chicken masala then according to your taste.

Labels :  Chicken, Rice, Blogging Marathon

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up