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Veg Fried Rice

Course Dinner, Lunch, Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Ingredients

• 750 grams basmati rice (boiled)
• 4 to 5 tbsp oil
• 1 tbsp garlic (crushed into paste)
• ½ head cabbage (bund gobi)
• 2 capsicum (2 adad shimla mirch)
• 2 medium sized carrot
• ¼ cup boiled peas
• 3 to 4 tbsp soy sauce
• 1 to 2 tbsp vinegar (sirka)
• 1 tbsp crushed black pepper
• salt to taste
• 1 cup spring onion (green part)

Video

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Fried Chicken Noodles

Course Appetizer

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Ingredients

• 2 tbsp oil
• 1 tbsp garlic crushed into paste form
• 250 grams boneless chicken
• salt to taste
• ½ tsp black pepper powder or to taste
• 1 tsp crushed red chili or to taste
• 1 tbsp hot sauce
• 1 to 2 tbsp soy sauce
• 1 tsp oyster sauce (optional)
• 2 tbsp tomato ketchup
• ½ capsicum (shimla mirch)
• ¼ red bell pepper (optional)
• ½ onion
• ½ packet boiled egg noddles
• spring onion (green part) for garnishing and taste

Feel free to leave your comments and suggestions at the end of this post.

Feel free to leave your comments and suggestions at the end of this post.

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Sizzler Chicken

Total Time 30 minutes minutes

Servings 4 pople

Equipment

• Iron Sizzling Pan

Ingredients

Ingredients for Chicken Preparation

• 1½ tsp garlic
• ¼ tsp mixed herbs
• salt to taste
• 1 tsp sugar
• ½ tsp black pepper
• 1 tsp meat tenderizer powder
• 1 tsp crushed red chili or to taste
• 1 tsp paprika powder
• 1 tbsp vinegar
• 2 tbsp soy sauce
• 4 chicken fillets
• 1 to 2 tbsp oil for greasing the pan

Sizzling Sauce

• 1 tbsp butter
• 1 tsp garlic (crushed into paste form)
• ¼ cup chili garlic sauce
• 1 tbsp soy sauce
• 1 tbsp hot sauce
• 1 tbsp Worcestershire sauce
• 1 tsp chicken powder or ½ chicken cube
• ½ tsp black pepper powder
• ½ tsp sugar
• salt to taste
• 1 cup water
• 1½ tsp cornflour (mixed in water)

Vegetable Preparation

• 1 tbsp oil
• ½ carrot
• ½ red bell pepper
• 1 capsicum
• little bit salt
• ¼ tsp red chili crushed
• 2 to 3 tbsp spring onion (green part)

Other ingredients

• butter for greasing the iron sizzling pan
• boiled plain rice
• french fries

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Chicken Jalfrezy

Course Appetizer

Ingredients

onion tomato mixture

• ½ onion (small sized)
• 2 tomatoes
• water little bit

Vegies

• 1 tbsp oil
• 1 tomato (seedless)
• ½ onion
• 1 capsicum

Chicken gravy

• 300 grams boneless chicken
• oil as required for cooking the chicken
• ½ tbsp crushed garlic
• salt to taste
• ½ tsp red chili powder to taste
• ¼ tsp crushed red chilies
• black pepper to taste
• ½ tsp coriander powder
• ½ tsp cumin powder (zeera powder)
• 1 green chili
• 1 tsp tomato paste (optional)
• water little bit
• 2 tbsp yogurt
• ½ tsp sugar (optional)
• 1 tsp soy sauce

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This is a popular and alternative way to prepare this dish as you can cook the chicken and vegetables in separate pans, then mix them with sweet and spicy gravy bursting with flavor. This method saves time and avoids burning the skewers. You can also customize the flavor and texture of each component according to your preference.

Chicken shashlik gravy is a delicious dish that consists of chicken boneless cubes and vegetables cooked separately and then combined and added to a rich and spicy gravy.

The result is tender and juicy chicken with a charred and smoky flavor, complemented by the crunchy and colorful veggies.

Many people love this recipe and it has gone viral on my YouTube channel with over 2 million views. You can watch the video at the bottom of this page. I got a lot of feedback from my fans asking me to share the written recipe. So here it is, step by step, with all the tips and tricks to make it perfect.

Chicken shashlik is a versatile dish that can be served as an appetizer, a main course or a snack. You can enjoy it with bread, rice, salad or any other side dish you like. You can also customize the marinade and the vegetables according to your taste and preference. Some common ingredients for the marinade are yogurt, lemon juice, garlic, ginger, salt, pepper, cumin, coriander, paprika and turmeric.

You can also add some chili powder or flakes for some extra heat. For the vegetables, you can use onion, capsicum, tomato, zucchini, mushroom, eggplant or any other firm and sturdy vegetable that can hold up on the skewer.

Step 1: Marinate chicken cubes

• 500 grams chicken (adha kilo murghi)
• 1 tsp fresh garlic crushed
• 1 tsp black pepper
• 1 tbsp red chilies crushed (laal mirchain koti hui)
• ½ tsp salt or to taste
• 1 tsp sugar
• 1 tbsp vinegar
• 3 tbsp soy sauce

The first step is to cut the chicken into bite-sized pieces and wash them well. Then, in a large bowl, add the garlic, black pepper, red chilies, salt, sugar, vinegar, and soy sauce. Mix well to combine and taste the marinade. Adjust the seasoning if needed. Add the chicken pieces and toss to coat them well with the marinade. Cover the bowl with plastic wrap and marinate for about 30 to 40 minutes or refrigerate for at least 2 hours or overnight for better flavor.

Step 2: Cooking the marinated chicken

• oil for frying
• marinated chicken

The next step is to cook the marinated chicken. Heat oil in a pan and add the chicken cubes. Stir-fry until the color changes. Then cover the pan with a lid and cook on low flame until the chicken becomes tender. Remove the lid and cook on high flame until the liquid dries up. Keep the chicken aside.

Step 3: Cooking the vegetables

• 1 capsicum (small sized), cut into cubes
• 1 onion (small sized), cut into cubes
• 1 tomato (small sized), cut into cubes

In another pan, heat some oil and fry the capsicum, onion and tomato cubes for a few minutes. Do not overcook them as they should retain their crunch. Keep them aside.

Step 4: Making the shashlik gravy

• 1 tbsp oil
• 1 tsp garlic paste
• ¾ cup tomato paste (you can use homemade or ready-made)
• 2 – 3 tbsp tomato ketchup
• 2 – 3 tbsp chili garlic sauce
• 1 tbsp soy sauce
• 1 tbsp vinegar
• black pepper to taste
• red chilies crushed to taste
• 1 tsp sugar
• salt to taste
• 1 cup water
• 1 tsp cornflour (dissolved in 2 tbsp water)

In a saucepan, heat oil and sauté the garlic paste for a minute. Then add the tomato paste, tomato ketchup, chili garlic sauce, soy sauce, vinegar, black pepper, red chilies, sugar and salt. Mix well and cook for a few minutes. Then add water and bring it to a boil. Add the cornflour slurry and cook until the gravy thickens.

Step 5: Assemble the dish

To assemble the dish, take a serving platter and spread some gravy on it. Then arrange the chicken and vegetable skewers on top of the gravy. Pour some more gravy over them and garnish with some chopped coriander leaves. Serve hot with naan bread or rice.

Serve the chicken shashlik hot with rice, salad, and your favorite sauces. combine the cooked chicken and vegetable with the hot gravy in a large bowl and toss gently. You can also squeeze some lemon juice over the chicken for a tangy touch. Turn off the flame and serve your delicious homemade chicken shashlik!

I hope you found this post useful and informative. If you have any questions or comments, please feel free to share them in the comment section below. I would love to hear your feedback and learn from your experience.

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Chicken Shashlik

Course Appetizer, Side Dish

Cuisine Chinese

Ingredients

Marination of chicken cubes

• 500 grams chicken (adha kilo murghi)
• 1 tsp fresh garlic crushed
• 1 tsp black pepper
• 1 tbsp Red Chilies Crushed (Laal Mirchain Koti Hui)
• ½ tsp salt or to taste
• 1 tsp sugar
• 1 tbsp vinegar
• 3 tbsp soy sauce

Vegetables

• 1 capsicum (small sized)
• 1 onion (small sized)
• 1 tomato (small sized)

shahlik gravy

• 1 tbsp oil
• 1 tsp garlic paste
• ¾ cup tomato paste you can homemade paste
• ready made tomato paste (optional)
• 2 – 3 tbsp tomato ketchup
• 2 – 3 tbsp chili garlic sauce
• 1 tbsp soy sauce
• 1 tbsp vinegar
• black pepper to taste
• red chilies crushed to taste
• 1 tsp sugar
• salt to taste
• 1 cup water
• 1 tsp cornflour (add it after mixing it with 2 tbsp water in a separate bowl)

Video

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Veg Chinese Grilled Sandwich

Course Appetizer, Breakfast, Side Dish

Cuisine Chinese

Ingredients

• 1 tbsp Oil
• 1 clove Garlic finely chopped
• 2 – 3 tbsp Onion
• 2 – 3 tbsp Sweet corn
• 1 cup Cabbage
• 1 piece Capsicum (shimla mirch)
• 1 piece Carrot
• ¼ cup Peas (already boiled)
• 1 tbsp Chili garlic sauce or hot sauce
• 1 tbsp Soy sauce
• 1 tsp Vinegar
• 1 tbsp Worcestershire sauce (optional)
• Salt to taste
• Black Pepper to taste
• ½ tsp White Pepper Powder
• ¼ tsp Mixed Herbs (optional)
• Fresh Bread
• Mayonnaise as needed
• Tomato Ketchup
• Butter

Instructions

• In a frying pan fry finely chopped garlic until golden as per quantity mentioned in the ingredients section. Add in onion and fry for a while on low to medium flame.
• Then add sweet corn, cabbage, capsicum, carrot, and already boiled peas. Cook on high flame for further 2 minutes by stirring continuously to prevent burning of the ingredients.
• Add the rest of the ingredients together i.e. chili garlic sauce, soy sauce, vinegar, Worcestershire sauce, salt, black pepper, white pepper powder, mixed herbs. Cook on high flame and continue stirring until liquid dries. When done turn off the flame and let it cool down.
• Take some fresh bread slices and cut off their hardened and browned crust around all sides.
• Spread mayonnaise on one slice and tomato ketchup on the other. Make a layer of vegetable filling across the base bread and sandwich it with other bread on the top.
• Grease the grill pan with butter and toast the sandwiches on both sides.
• Make a diagonal cut in between to make it more revealing. Enjoy your meal!

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