Sweet & Sour Shrimp

This recipe for Spicy Sweet and Sour Shrimp is not overly sweet, nor sour, nor spicy, but is a perfect combination of the three. The light coating gives it crunch without adding a lot of calories or fat. Simple to prepare, delicious to eat. Please like and subscribe to my video. Link is given below: Video link https://youtu.be/qL3OCclM-M0

Recipe Notes:

SPICINESS – Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha.

NON SPICY version – skip the chilli flakes and sriracha

Prawns/shrimp – if using frozen, thaw completely and pat with paper towels to remove excess water. 

Toasted Sesame Oil is brown and has a stronger sesame flavour than untoasted sesame oil which is yellow.

Chilli flakes – also known as Red Pepper Flakes. You could also use a jar of minced chilli or chilli paste but do not try to sauté it with the garlic because it will spit everywhere! Stir it in when you add the water. 

Sriracha is an Asian chilli sauce that is made with more than just chilli, it has flavourings.

How to tell if prawns are cooked: Raw prawns hang straight by the trail, perfectly cooked prawns form a “C” and overcooked prawns will curl into a tight “O”. Overcooked prawns have a rubbery texture and are not nice – so don’t do it!

Prep time: 5 minutes 

Cook time: 25 minutes mins

Total time: 30 minutes 

Servings: 3 – 4 people

Ingredients:

500g prawns / shrimp, raw, , peeled and deveined

3 garlic cloves , very finely minced

2 tsp ginger , grated or finely chopped (can be omitted)

1 tsp chilli flakes

3 tbsp Sriracha 

2 tsp soy sauce  all purpose

3 tbsp brown sugar 

Vegetable oil (or canola) & 1 tsp Sesame Oil

Half cup water

Garnish (optional) Sesame seeds

Green onions , finely sliced

Red chillies  chopped

Method:

Heat oil in a large skillet over high heat. Add half the prawns and sear for about 45 seconds on each side until golden, then remove into bowl.

Repeat.

Remove skillet from stove to cool down slightly, turn down heat to medium.

Return skillet to stove, heat sesame oil. 

Add garlic, ginger and chilli flakes. Cook until garlic turns golden.

Add water, then Sriracha, soy sauce and salt and sugar - as per taste. Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a thin syrup consistency.

Return prawns into skillet and toss to coat in sauce and reheat, and cook for 1 – 2 minutes until sauce is reduced and coats the prawns nicely.

Garnish with sesame seeds, fresh chilli and shallots if desired.

Serve with Cauliflower Salad and steamed rice.

Cauliflower Salad:

1 head raw cauliflower cut into florets

1 whole bunch parsley, stems partially removed

3 to 4 tomatoes very small diced or chopped

1 cucumber  chopped

Half red onion finely chopped

1 to 2 garlic cloves minced

Kosher salt and pepper as per taste

Juice of 2 lemons

Method:

 

Place the cauliflower florets in the bowl of a food processor fitted with a blade. Pulse a few times until the cauliflower turns rice-like in texture.

Transfer the finely chopped cauliflower into a larger bowl. Add the parsley, tomatoes, cucumbers, and onions. Give the salad a quick toss to combine.

Now, add the minced garlic and season with salt and pepper. Finish with fresh lemon juice and a good drizzle of extra virgin olive oil (about 2 tbsp). Give the salad one more toss to combine.

Garnish with peanuts.

For best results, set the cauliflower salad aside for a few minutes before serving to allow the cauliflower to soften and absorb some of the dressing. You can also cover and chill for later.

Enjoy!

Soya Momos Steamed or Fried

Meaty, Soft and Juicy Momos prepared with simple ingredients is both healthy and delicious. These Momos can be added in soup, crumb coated and fried or just fried and served with chutneys and enjoyed with chai. These dumplings are filled with a flavorful mixture of soya, vegetables, and spices. The Momos are then steamed or pan-fried to perfection, resulting in a crispy exterior and a juicy, flavorful filling. Serve these Soya Steamed or Fried Momos as an appetizer or a snack, and enjoy. It can be served with a bowl of soup of your choice. Please like and subscribe to my channel. The link is given below: Video link https://youtu.be/hExzRlkTpV0

Cooking Tips:

 

Make sure to squeeze out any excess water from the soya chunks or keema before using it in the filling.

You can add finely chopped cabbage, carrots, and bell peppers to the filling for added crunch and flavor.

To make the momos healthier, you can also bake them in the oven instead of pan-frying.

 

Storage and Serving:

 

Leftover momos can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat, steam the momos for a few minutes until heated through.

Serve the Soya Steamed or Fried Momos hot as an appetizer or a snack, with a side of dipping sauce.

Prep Time: 25 mins

Cook Time: 25 mins

Course: Snack

Cuisine: Indian

Servings: 4 people

 

Ingredients:

For Dough:

2.5 cups of maida all-purpose flour

Salt as per

Water

1 tsp oil

 

For Stuffing:

150 gm Soya Chunks/Soyabean

2 tbsp chopped garlic

2 tbsp chopped ginger

1 Whole Bunch Spring Onions - 250 Grams

2 tbsp chopped green chilli

3 medium-sized finely chopped onion

1 tbsp soya sauce

Salt and black pepper powder as per taste3 tbsp oil

 

Instructions:

 

To Make Soya Momos, take 150gm soya chunks/soybean.

Take 1 liter of warm water in a separate pot. Cover and soak the soya chunks in the water for at least 20 minutes. Keep it aside.

To make the momos dough, take 2.5 cups of all-purpose flour (maida) and salt in a mixing bowl. Mix it well.

Gradually start adding water to make a little tight dough. After making the dough, pour 1 tsp of oil and apply it to the dough. Cover it and keep it aside for 20 minutes.

To make the stuffing/filling. Check the soaked soya chunks. It has doubled in size. Squeeze out excess water and keep the soya chunks aside.

Take a grinding jar and add the soya chunks into it. Grind it in batches.

Heat 3 tbsp oil in a pan and add the following finely chopped veggies: chopped garlic, chopped ginger, and chopped green chilli.

Cook it on high flame for half a minute.

After 30 seconds, add 3 medium-sized finely chopped onions, spring onion and cook on high flame for 1 minute.

After cooking the onions for a minute, add 1 tbsp soya sauce and mix it well. Cook for half a minute.

After 30 seconds, add salt and black pepper powder. Mix it well.

Now, add the soya chunks and mix them well. Turn the flame to medium and let it cook for 3 minutes while mixing.

The stuffing is ready. Keep it aside in a separate container to let it cool.

Next, check the dough. Knead it well for a few seconds and divide it into two parts. Make small rough balls.

Start rolling and pressing the balls between the palm of your hands and making disc shape dough.

Now, take the small dough, rub it with maida (flour), using rolling pin and board, start rolling the dough. The size is the same as that of a poori. Don't make it too thick or too thin.

Grease the momos plate with oil. Keep it aside.

Take the rolled dough and place 1-1.5 tbsp of stuffing in the middle of the puri. 

Apply water on the sides.

Start gathering the sides together with one hand while pressing the stuffing inside with the other hand.

Remove the extra part at the top. This is the most common and classic method of folding the momos. Prepare all the momos. 

Boil water in a large pan or kadhai. Alternatively, you can use Momos Maker if you have it.

After the water is boiled, place the momos steamer plate on top of the kadhai.

Cover the plate and cook for 12-15 minutes on low to medium flame.

After 15 minutes, remove the cover. The steamed momos are ready. Turn off the flame.

Serve the Momos on a plate. You can check out the recipe for the Spicy Momos Chutney as well.

 

OR

Fried Soya Momos:Take very small portions of dough roll them out in circles until a little translucent.

Fill each portion with the filling and close each one.

Heat oil in a pan add the Momos 3-4 at a time

Remove when they turn golden brown

Serve hot Momo chutney

Momo Chutney :

Boil tomatoes and red chillies with 1 tsp vinegar.strain it. let it cool down. blend in mixer grinder. Add salt, red chilli powder and black pepper powder in the paste as per taste. Add vinegar to make the paste little watery.

1.   

Chop the garlic cloves.  Heat a pan.  Add 1-2 tsp oil and now add the chopped garlic cloves. Cook it for 20 secs.

Add the chutney and cook the chutney on low heat for few minutes, add little more vinegar as per your taste.  Let chutney cool.

 

Hariyali Chicken Tikka

Hariyali Chicken Tikka

 

Notes:

 

Chicken: The recipe calls for boneless chicken breast cubes, but you can use chicken legs or drumsticks as well.

 

Spices: Garam masala can be substituted with black pepper.

Cream: You can substitute cream with yogurt.

Herbs: I used a combo of mint and cilantro. You can use anyone herb as well.

Peanuts: This ingredient is optional. You can use cashew or coconut or almond powder as well.

 

Chicken: The recipe calls for boneless chicken breast cubes, but you can use chicken legs or drumsticks as well.

 

Spices: Garam masala can be substituted with black pepper.

Cream: You can substitute cream with yogurt.

Herbs: I used a combo of mint and cilantro. You can use anyone herb as well.

Peanuts: This ingredient is optional. You can use cashew or coconut or almond powder as well.

If you like fenugreek flavor, you can also add fresh or dried fenugreek leaves to the green masala.

 

How to Serve?

 

Haryali Chicken tikka is always served with sliced onions and a dip. You can serve it with a dip like mayo garlic sauce or creamy garlic yogurt sauce.

 

If you serve it as a main course pair it with roti, rice, garlic naan, paratha or chapati, and kachumber salad along with garlic yogurt dip (lahsooni raita).

 

Haryali chicken is great as a starter or a protein side with biryani or any other Indian curry.

 

Prep: 10 minutes

Cook: 10 minutes

Resting Time: 20 minutes

Total Time: 40 minutes

 

Equipment:

Wooden Skewers

 

Ingredients:

500 g chicken cubes

 

Green paste for marination

1 cup cilantro leaves, loosely packed

Half cup mint leaves, loosely packed

4-5 cloves garlic

1 inch ginger

1 tsp cumin powder*, preferably dry roasted

Half tsp Garam Masala Powder

2 tbsp lemon juice

2 tbsp cream, or yogurt for low fat

2 tsbp peanut, roasted and salted

Salt & 2-5 small green chillies, as per taste

Oil to brush while cooking.

 

Instructions:

 

Wash and pat dry chicken, set aside.

Grind all ingredients except chicken in the blender with as little water as possible.

Apply green marinade over the chicken and let it rest on kitchen counter for at least 20 minutes (or preferably for 4-12 hours in fridge.)

Thread the marinated chicken in wooden skewers. (optional)

 

Method to cook in pan:

Heat a piece of charcoal until red hot. (If smoking) Bring the chicken to room temperature before cooking.

Cook on high heat for 8-10 minutes on a grill pan and turn the chicken after 4 minutes. Haryali chicken is ready when you see charred lines on the chicken.

Smoke chicken by placing hot skewers in a pot.

Place the red charcoal over a foil in the pot. Drizzle a few drops of oil on hot charcoal and immediately cover the pot.

Let chicken rest for 4-5 minutes then serve with any garlic dip.