Sesame Orange Chicken

I love cooking, but I love the occasional  take out too. Especially Chinese take out and we are crazy about the food at Panda Express. But the occasional was happening too often and reading the calories on each item really started to worry me, especially their orange chicken which is was my favorite. So we decided to stop going there for a while. Every time we passed an outlet, I would stare at it longingly and my cravings were just becoming unbearable.
So I started my hunt for an easy lower fat recipe. I read several, that called for ingredients I didn't have in my pantry and I wasn't going to buy any more sauces! So I just put together whatever I had, drawing ideas from what I'd read and came up with this. Were my craving satisfied?? YESS!! Different from what they serve at Panda, but really really good. Plus the satisfaction of it being home made and non-fried...I was one Happy Gal!!


Sesame Orange Chicken

Ingredients:
1 lb chicken thighs, cut into bite size pieces
2 tbs all purpose flour
2 tbs cornflour
1 small egg
1 tsp pepper powder
1 tbs ginger garlic paste
salt to taste
3 tbs orange marmalade
1 tbs sugar, more or less depending on the sweetness of the marmalade
1 tbs soy sauce
1 tsp red chili flakes, adjust according to taste
1 tbs apple cider vinegar
1 tbs chopped ginger garlic
1 tbs toasted sesame seeds

Method:
Take chicken, flours, pepper powder, ginger garlic paste, egg and salt in a bowl and mix everything together.
Heat 1 tbs oil in a wok on medium high heat. Add the chicken mixture and stir fry till the chicken is browned and cooked completely. Take care not to overcook the chicken. Keep aside.
In a small bowl mix together orange marmalade, sugar, soy sauce, red chili flakes and vinegar with a whisk.
Heat the same wok on medium heat with 1 tsp oil and fry the ginger garlic for a few seconds and then add the marmalade mixture. Simmer for a couple of minutes and add the chicken. Mix till all the chicken is well coated with the sauce. Check the seasoning and then stir fry for another minute and then mix in the sesame seeds. Serve hot.

Portobello Pizzas

You know how I'm always talking about losing weight and I have this long list of foods I try to avoid or at least reduce in my diet. How strictly I follow that list, is another story altogether, one I just avoid thinking of. I added pizzas to my list as part of my new year resolution, and I'm really proud that I've stuck to it (you'd be too if you knew how crazy I'm about pizzas), except for a couple of slices I had to eat at a friends b'day party, well I just didn't want to upset her on her big day...Isn't that a perfect excuse:)...

Anyways I had been to the farmers market last weekend and there were these amazing portobellos on sale and I immediately thought of a recipe I'd seen on Food Network a while back. I bought four of them and made these pizzas for lunch. I must say I no longer feel sad seeing Pizza on my list, the mushroom base is such a wonderful alternative, adds so much flavor and I don't have to worry about making bread anymore.....

Baked Spring Rolls

Spring rolls are one of my favourite appetizers. I tried baking them this time and I was quiet surprised with the results. They browned well and were crisp and delicious.

Ingredients:
1tbs oil plus little more for brushing the rolls
1 egg, lightly beaten
2 cups mixed vegetables, sliced fine (You can use onions, bell peppers, carrots, cabbage, beans, mushrooms and any other veggies of ur choice)
1/2cup boiled and shredded chicken
1tsp white pepper powder
a pinch of sugar
salt to taste
1tsp soya sauce
few drops of vinegar
4-5 spring roll wrappers, defrosted

Method:
Heat oil in a wok. Add the beaten egg and scramble quickly.
Add the vegetables and chicken and stir fry for 2-3 mins on high flame.
Add the seasonings and sauces and toss to mix well.
Cool the mixture.

Place a wire rack on a baking sheet.
Apply some water on the edges of the wrappers. Divide the filling and place it on one end and wrap tightly sealing the edges well. Brush with some oil all over and place on the wire rack on the baking sheet.
Bake at 350˚F/ 180˚C for 30-40 mins, till golden and crisp, turning once when baking.

Serve hot with a spicy sauce.

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Sending this to "A Healthy Bite " event hosted by Rachana.

Cauliflower Lollipops

Fried foods may not be a very good idea but sometimes especially on cold rainy evenings when you are trapped at home the only thing that will elevate your mood is some fried, spicy snack with a hot cup of tea. This Saturday was one such day and here is what we had....

Ingredients:

1/4cup all purpose flour

1/4cup cornflour

1tbs green chillies, finely chopped

1tbs ginger, grated

1tbs garlic grated

1tsp red chilli powder

1/2tsp white pepper powder

1/4tsp ajinomoto/msg

1/4tsp sugar

1 1/2tbs lemon juice

a pinch of baking soda

salt to taste

a little orange food colour

water, as required

oil for deep frying

10-12 cauliflower florets, keep the stems long

Method:

Wash the florets and leave aside to drain or pat dry.

Mix all the ingredients except the last two with sufficient water to make a slightly thick batter.

Heat the oil and when hot enough dip the florets in the batter and deep fry for about 5-7mins on medium flame till crisp. 

Drain well and serve hot with a sweet and sour sauce.

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This is going to 'JFI - Cauliflower' event hosted by Mythreyee, initially started by Indira of Mahanandi.

And to 'FIC-Orange' event hosted by Aparna of My Diverse Kitchen, initiated by Harini of Tongue Ticklers.

Parippu Vada

Parippu vada was the most frequently made snack at our home. "If you will eat only deep-fried snacks might as well make them with something healthy"- was what my mom used to say. 

Lentils are super healthy, low in calories and high fibre content. A must have ingredient in one's diet. 

Ingredients:
3/4cup yellow lentils (toor dal)

3/4cup bengal gram dal (chana dal)

4-6 dry red chillies or to taste

6 shallots (small red onions), finely chopped

1 1/2tbs finely grated ginger

8-10 curry leaves, finely chopped

1/4tsp turmeric powder

a big pinch asafoetida

salt to taste
oil for deep frying

Method:

Soak the dals in water for 4-5hrs. Drain well to remove water.

Grind the dals along with the red chillies without adding water. The mixture should be slightly coarse and not a paste.

Take the mixture in a bowl and add in the ginger, curry leaves, turmeric powder, asafoetida and salt. Mix well.

If you add onions and keep it long it will release water and the vadas may crumble in the oil. So I like to take as much mixture as I would fry in one batch and add some onions to it.

Mix well and shape into vadas and deep fry on medium flame for about 5mins till brown and crisp on the outside.

Drain the oil and serve hot with chutney or chilli sauce.

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Sending these vadas to

Ashwini's "Lentils Mela"

Srimathi's "RCI- Chettinadu Vegetarian Cuisine"

Manchow Soup

When it comes to soup this is my absolute favourite. Lots of vegetables and the right amount of heat, Manchow soup is a perfect winter treat.

Ingredients:

2tbs oil

2tbs garlic, finely chopped

1tbs ginger, finely chopped

1 green chilli, finely chopped

2 spring onions, finely chopped

5 cups stock/ water

1 small carrot, finely chopped

1 medium capsicum, finely chopped

6 french beans, finely chopped

5 mushrooms, finely sliced

1 chicken breast, boiled and shredded

1/2tsp white pepper powder

1tbs soya sauce

2tbs red chilli sauce

salt to taste

1/4tsp sugar

3tbs cornflour

1/2 egg, well beaten

1tbs vinegar

50gms noodles

Method:

Boil the noodles. When cold deep fry till golden.

Heat oil in a saucepan. Saute the ginger, garlic, green chilli and spring onion(whites) for 2mins.

Add the stock, vegetables and salt and bring to a boil. Add the seasonings, sauces, chicken and simmer for 4-5mins.

Mix the cornflour in 2-3tbs water and add to soup. Mix till thick.

Add the egg in a thin stream, stirring continuously. Mix well. Remove from heat. Stir in the vinegar.

Garnish with spring onion greens and fried noodles and serve hot.

Notes:

This recipe is adapted from one of my Sanjeev Kapoor books.

For a vegetarian version, simply omit the chicken and egg.

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This is my entry for Trupti's "Winter Treat" event

and to

"Sunday Snacks - Hot n Spicy" event by Pallavi.

Chicken Tandoori

For our Christmas party in my apartment, I had to make a non-veg starter. I had some other plans for the day so I wanted to prepare something that did not involve much work and yet was impressive. Tandoori was the first thing that came to mind. This recipe is from the VahReVah chef Sanjay. I make it frequently at home and we love it.

I have always followed the recipe exactly except for increasing the spice. I also add some kashmiri chili powder for color.

I bake it for about 30-35mins and then broil on high to give it that burnt tandoori look.

Serve hot with some squeezed lime and its AWESOME...