Onion Salad || Simple onion Salad || SpiceUrSenses

Quick and Easy onion Salad! This is such a easy recipe to make and can accompany with so many dishes. like tandoori chicken, Tikkas, Parathas, Briyani or Pulao, you can serve this with anything you like and it tastes great..xx

Click on the link below for the full recipe video.

https://youtu.be/4o5ud2l1qgo

Chicken Gyoza/ Pan Fried Chicken Dumplings/ Fried Chicken Momos.

Gyoza is the Japanese pan fried dumpling. First it is fried on one flat side to have a crispy skin and then water is added to steam cook. I can say this was the best dumpling I have ever cooked.It was awesome in taste better then a steamed or deep fried, because this dumpling had both the ways of cooking. I like it little darker in color when I fry but you can fry as you like..

Ingredients For Dough.

2 cups flour

Salt to taste

Water

3 to 4tbsp oil for frying.

Ingredient For Filling.

1/2 kg chicken mince

1/2cup chopped spring onion

2tbsp mince ginger garlic

1cup chopped cabbage

1tsp freshly ground pepper

1tbsp soya sauce

Salt to taste

3 tbsps oil.

Cooking Method.

Mix the flour and salt to taste and add a little water at a time to make a stiff dough and set it aside for atleast 30 minutes.

In a large mixing bowl, add all the filling ingredients and mix them nicely.

Then divide the dough into equal-sized balls and roll into very thin circles of roughly 4" diameter.

Put a tablespoon-full of filling mixture in the center of each circle. Fold the edges over the mixture and pinch and twist to seal or fold the dumplings in half (into a semi-circular shape) and pinch the edges shut. Get as creative as you like with shapes, as long as you make sure to seal the edges well. 

Heat a thick frying pan and add 1tbsp oil, Place the dumplings on to frying pan and fry for 4 to 5minutes. Then add 1/2cup of water and close the lid and steam for another 7 to 8minutes or till the water is observed completely (in a low flame)

Serve hot hot with tomato sauce.

Egg Maggi Noodles/ Egg Noodles

Egg Maggi Noodles.. Second post of the year with my favourite dish.. Maggi noodles are my weakness, if I have maggi at home I will never think of anything to eat at lunch or even dinner some times. That is the main reason my hubby never allows me to buy more then 2 to 3 packs of maggi noodles and sometimes I would be left with only noodles no masala because I love to eat more masala in my maggi.. While we moved from India to UK I had got a big pack of maggi noodles and used all of the masala packets but still I had one bar noodles left without masala and I use to forget to buy from store every time..This was the main reason to make this egg maggi noodles, Yesterday was the day to cook that pack and finished it asap other wise if my hubby would have seen it I'm keeping this pack from 6 months then that pack would have gone to dustbin with out even checking the expire date and I would have been banned for not touching maggi noodles for a long time..

Belive me, the maggi noodles had its own taste and by adding egg and vegetables this dish went to some other level of taste which I can describe by saying only one word AWESOME and this was the best left over noodles.I have used dark soya sauce but you can even use light but I prefer dark color as it gives a nice vibrant effect for the food..

Ingredient's.

1 pack of maggi noodles (with out maggi masala)

1 cup vegetables thinly slice (cabbage,beans,carrot)

1 celery stick, 2 spring onion (thinly slice)

1 small onion roughly chopped

2 garlic cloves (finely chopped)

1tbsp dark soya sauce

1 egg

2 tbsp oil

Salt to taste.

Cooking Method.

Boil the maggi noodles for 1 minute and rinse it with cold water and set it aside.

In a woke, add oil, when the oil is hot, add garlic and fry to lite golden brown, add chopped onion and stir fry for few sec, then add vegetables, celery and spring onion and stir fry for 2 minutes.

In the same pan, just move all the vegetable to one side and fry the egg then mix it with veggi and add soya sauce and salt fry for another 1 minute. Now add the maggi noodles and give quick stir on a high flame.. Try not to over cook the noodles..

Garnish with some spring onion green and Serve hot.

Gravy Gobi Manchurian.. (Restaurant Style)

Gravy Gobi Manchurian.. Gobi Manchurian is something which nobody will say no for it. It is same case with me and my hubby. Back in India we use to eat every weekend Gobi Manchurian and when ever we use to go to our favourite Chinese restaurant (Mainland China) I use to always make it point to order Gobi Manchurian and chicken momos. I'm yet to try Chinese restaurant here in UK because I'm not suppose to eat out side Chinese for couple of months. I love Chinese food in a restaurant then eating at home but I'm not allowed to eat, so only I cooked Gobi Manchurian and Hakka Noodles at home for our last to last friday's dinner, as usual it was very very delicious. :)

Ingredient's.

Cauliflower - 1 Medium sized cut into florets.

For the batter.

4tbsp Cornflour

1/2cup Maida

1 tsp Ginger garlic paste

1tsp Soya sauce

1tsp tomato chilli sauce

Salt - to taste.

Ingredient's For the Manchurian Gravy.

1/4cup spring onions, finely chopped 

1 onion roughly chopped

1/2 capsicum (cut into cubes) 

1 1/2tbsp finely minced garlic 

1/2tbsp finely minced ginger 

2 finely chopped green chillis 

1tbsp cornflour 

2 tsps soya sauce, 1/2 tbsp chilli sauce 

2 tbsps tomato sauce 

Oil and Salt as required.

Cooking Method.

Mix all the above ingredients listed under 'for the batter' with little water to form a thick paste. wash the cauliflower and drain water and keep aside.

Heat a oil in a deep frying pan and dip the cauliflower into the batter and fry to golden brown. Do not crowd the vessel. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

Cooking Method For Sauce 

Mix cornflour in a little water. Keep aside. 

In a deep wok, add oil, when the oil is hot add garlic and ginger, fry them to golden brown. 

Then add onion and green chilli and fry for 1 to 2 minutes. Now add soya sauce, tomato sauce, chilli sauce, capsicum and salt. cook them for few minutes on a high flame, then add fried cauliflower and cornflour mixture and cook for 2 to 3 minutes on low flame. 

Garnish with spring onion and Serve hot.

Hakka Noodles..

Cooking this Hakka Noodles is very easy, you just have to know how much to boil the noodles. If the noodles are over cooked then u won't be getting the perfectly cooked hakka noodles. So make sure you follow the instruction on the pack or you just boil the noodles for 2 to 3 minutes because you will be cooking the noodles again. I can say that this was the best noodles i have cooked so far. On the day when i cooked this noodles, i shared it with my friends in the apartment. They liked it so much that on the next day one of my friend called me to show her how to cook hakka noodles. For her kids, this has become the favorite food, they just want noodles on every weekends... If we can make a kids happy by our cooking then it means we have succeed in our goal.

So do try this my version of Hakka Noodles and let me know the taste :) 

Ingredient's 

Plain noodles 1 & 1/2 cup 

1cup fine thin strips vegetables (Cabbage, Carrot, Capsicum, beans) 

1 stem of celery (optional) 

Spring onion 3 sprigs (fine thin strips) 

1 onion, 1 green chilli (fine thin strips) 

1tbsp finely chopped ginger and garlic 

Pepper 1/2 tsp 

1/2tsp ajinomoto 

1tbsp soya sauce 

Tomato chilli sauce 1 & 1/2 tsp 

Salt as needed 

Oil 2 tblsp.

Cooking Method 

Cook noodles as per the instructions given in the pack or boil 3-4 cups of water and cook noodles for 3-4 minutes. Make sure its not over cooked. Drain water and wash it to remove the excess starch and add 1 tsp oil and mix well to avoid sticking.

Heat a pan with oil and fry ginger and garlic, when they turn golden brown add onion and green chilli, fry for 1 min. Add the veggies one by one frying each for half minute. Add the sauces, salt, pepper and ajinomoto. Give a quick stir. Add the drained noodles and mix well. Then add the chopped spring onion and stir well.

Serve hot with any Manchurian or As u like.

Vegetable Gravy Manchurian

Vegetable Manchurian. There are two versions of Vegetable Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian (with gravy) complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is a favorite in our home.

Ingredients

2 cups finely chopped capsicum, cabbage, carrot, beans, 

cauliflower and spring onion whites 

2tbsps maida, 2tbsps cornflour 

1tbsp ginger-garlic finely chopped 

2 green chilli finely chopped 

1/4tsp soy sauce, 1/4tsp tomato sauce 

1/2tsp black pepper powder 

salt to taste 

oil for deep frying.

For sauce 

1/4cup spring onions, finely chopped 

1onion roughly chopped 

1 1/2tbsps finely minced garlic 

1/2tbsp finely minced ginger 

2 finely chopped green chillis 

1tbsp cornflour 

2 tsps soya sauce, 1/2 tbsp chilli sauce 

2 tsps vinegar, 2 tbsps tomato sauce 

Oil and Salt as required

Cooking Method 

Heat oil for deep frying in a heavy bottomed vessel. 

In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli, pepper, soy sauce, tomato sauce and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. 

Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

Cooking Method For Sauce 

Mix cornflour in a little water. Keep aside. 

In a deep wok, add oil, when the oil is hot add garlic and ginger, fry them to golden brown 

Then add onion and green chilli and fry for 1 to 2 minutes. Now add soya sauce, tomato sauce, chilli sauce, vinegar and salt. cook them for few minutes on a high flame, then add fried Manchurian and cornflour mixture and cook for 2 to 3 minutes on low flame. Garnish with spring onion and Serve hot.

Chilli Egg

I got the idea of preparing chille egg from Sarah Naveen's blog.. I like her recipe so much, i thought why not give it try. I use my own ingredients to make it different and it was tasting very good.

Thanks to SN for such a lovely recipe....

Ingredient's

4 eggs hard boiled 

1 capsicum cut in to samll pieces 

1 tbsp red chilli paste 

1 tbsp green chilli paste 

1" ginger finely chopped 

2 cloves garlic finely chopped 

1 medium onion finely chopped 

A pinch of ajinomoto (mono sodium glutamate) 

1tbsp soya sauce (optional) 

1tbsp tomato sauce

Oil for frying 

Salt to taste 

Spring onion for Garnishing.

Cooking Method

Peel the hard boiled eggs and deep fry in oil till the cover is crisp & brown. 

Cut them into small piecse & keep aside. Heat a little oil in a pan. 

Fry the chopped ginger & garlic pieces. Add chopped onions & fry well. 

Add the capsicum and saute for 40sec 

Then add the red chilli paste & green chilli paste, and ajinomoto, fry for 1 minute. Add soya sauce, tomato sauce, salt and let it boil for a while. 

Now add the eggs and mix well till they are coated with the sauce completely. 

Tastes good with Chinese Fried Rice or even with Roti/ Paratha. 

Non egg eaters can use Potatoes instead of Eggs.