Chinese Recipes

Oriental Chicken & Rice Dinner

Ingredients :

1 tb oil

4 sm boneless skinless chicken

-breast ha; (about 1 lb.)

1 cn CAMPBELL'S Condensed Cream

-of Mushr; (10-3/4 oz.)

-- Soup

1 soup can of water; (1-1/3 -cups)

3 tb soy sauce

2 c MINUTE White Rice; uncooked

16 oz frozen stir-fry vegetables;

Instructions :
HEAT oil in large nonstick skillet on medium-high heat. Add chicken;cover.
Cook 4 minutes on each side or until cooked through.
REMOVE chicken from skillet.
Stir in soup, water and soy sauce. Bring toboil.
STIR in rice and vegetables. Top with chicken; cover.
Cook on low heat 5minutes.
Chinese Egg Rolls
Ingredients :
1/2 c soy sauce
1/4 c water
1 mashed garlic clove
1 juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tb vegetable oil
1 finely sliced celery stalk
1 sm head cabbage finely diced
3 finely diced large onions
1 pk (8-oz) finely diced fresh
1 soy sauce to taste
1 salt and pepper
1 lb bean sprouts thoroughly
1 egg roll wrappers
1 lightly beaten egg white
1 vegetable oil for frying
1 dipping sauce:
1/2 c soy sauce
1 ts dry mustard
1 ts to 3 ts garlic powder
1 ts vinegar
1 ts brown sugar
Mix together, soy sauce, water, garlic and lemon juice. Add the chickenandpork. Cover tightly and marinate overnight. Roast the chicken and thepork together in a 350 degree oven until done. The chicken takes about anhour. The pork takes about an hour and a half. When cool, cut intomatchstick pieces. Set aside. In a wok, or dee-sided frying pan, warmthe oil. Over medium heat, add the celery, cabbage, onions and mushrooms.Stir fry until celery and onions are tender. Add chicken and pork. Stiruntil heated through. Add soy sauce, salt and pepper to taste. Removethis mixture from heat. Stir in bean sprouts. When working with egg rollwrappers be sure to cover them with a damp cloth to prevent them fromdrying out. To fill each roll, mound about 2 heaping tablespoon of fillingjust below the center of the egg roll. Fold bottom corner up over fillingto cover, then fold in thetwo outside corners. Roll closed, sealing shutwith a bit of egg white. Putoil in a wok or large pan to a depth of about 2inches - deep enough to cover the egg rolls. Over medium-high heat,warm the oil and carefully add the egg rolls, one at a time. Deep fry about2-3 minutes, until golden brown on both sides, turning once. May bekept warm in 200 degree oven until serving time. Serve with dippingsauce.
DIPPING SAUCE: Combine soy sauce,mustard, garlic powder, vinegar and brownsugar.
NOTE: Egg rolls may be frozenafter frying and cooled. Reheat in oven to serve.
Noodles And Gravy (Yee Mein)
Ingredients :
20 sm chinese mushrooms
(or 1 can - sliced; mushrooms)
1/4 lb chinese barbecued pork
1/2 lb bok choy
1 pk pre-fried noodles (1/2 lb)
1 qt chicken stock
3 ts oil
1/2 lb bean sprouts
2 green onions, slivered
1/2 ts salt
1/2 ts sugar
2 tb oyster sauce
1 ts cornstarch
2 ts water
Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse,squeeze dry, remove and discard stems; cut mushrooms into strips,julienne style.
Cut Barbecued pork into very thin slices.
Break branches off center stock of bok choy. Remove and discard anyflowers. Peel outer covering off of center stock. Cut bok choydiagonally into 2 inch lengths.
Bring chicken stock to a boil, add noodles, and cook for 5 minutes.Drain and set aside. Discard the stock, as it will be quite oily.
Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts,green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2teaspoon salt and 1/2 teaspoon sugar. Remove and set aside.
Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes;then, add the oyster sauce. Mix well.
Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water,and toss together water, and toss together until well mixed.Add thickening made by mixing the cornstarch with the cold water.Cook for 1 minute, and serve.
Chinese Style Rice
1 1/2 c Long-grain white rice, not
or brown rice
3 1/2 c Water - (to 4 cups)
Put rice in a 3-quart heavy saucepan and, using your fingers as a rake,rinse under cold running water. Drain rice in a colander.In pan bring water (3 1/2 cups for white or 4 cups for brown) to a boilwith rice. Simmer rice, covered, over moderately-low to low heat untilsteam holes appear on surface and water is absorbed, about 16 minutes forwhite rice and 35 to 40 minutes for brown.With a fork fluff rice and spread in a shallow baking pan. To coolrice completely, spread in a shallow baking pan. Chill rice, covered withplasticwrap, at least 12 hours. Rice may be made 2 days ahead and chilledin a sealable plastic bag.This recipe yields 7 cups.
Chinese Shrimp Fried Rice
3 lb medium shrimp
1 tb unsalted butter
2 raw eggs
2 tb milk
2 tb sesame oil
1 c finely chopped spanish onion
1/4 ts fresh grated ginger *
1/3 c sweet sherry (oloroso)
2 c bean sprouts
2 c cooked long grained rice
1/3 c light soy sauce **
6 green onions, chopped
1 vegetable cooking spray
1 salt and pepper, to taste
* or ground ginger ** preferably Kikkoman
Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet withcooking spray and melt butter over high heat. Make an omelet by adding theeggs to the milk and salt and pepper to taste and whisking until fluffy.Pour egg mixture into hot skillet and spread evenly. Cook until puffy andset. Remove omelet with spatula, place in a plate and chop with a knife andfork. Set aside.
Reheat skillet; add sesame oil. Cook Spanish onions on medium heat untilslightly transparent, about 3 mins. Add shrimp, cook until they turn plumpand pink, about 3 mins. Then add ginger, sherry, bean sprouts and omeletpieces. Cook on low heat and stir frequently so that sprouts are thoroughlycovered with the wine and ginger. Add the rice and thoroughly stir mixture.
Add soy sauce and continue to toss mixture so that the soy sauce coats allthe rice. Add green onions and continue to mix thoroughly. Serve immediately.
Chinese Chicken
12 oz chicken breasts; skinned &
1 tb vegetable oil
1 c broccoli flowerettes
1 c caulifowerets
1/2 lb mushrooms; sliced
4 green onion; cut in 1 pieces
2 tb low-sodium soy sauce
3 tb dry sherry
1 ts gingerroot
1 ts arrowroot dissolved in +
2 tb water
1/4 ts sesame oil
Trim any fat from chicken and thinly slice diagonally. In a largenon-stick or wok, heat oil and stir-fry chicken 3 or 4 minutes oruntil cooked through. Remove with a slottled spoon and keep warm.Add broccoli and cauliflower, stir fry 2 minutes. Add mushrooms,green onions, soy sauce, sherry and gingerroot; stir-fry 2 minutes.Add dissolved arrowroot, sesame oil, peanuts and chicken. Cook untilheated through.

Calorie Count

Cooking Tips

1 :- Add a pinch of turmeric powder to the oil before adding green vegetables. The vegetables will retain their greenness better even after cooking.

2 :- Rub used lemon halves dipped in salt over greasy pans, and wipe clean with an old newspaper before washing. This will remove all the extra grease and make the washing easier. You may even rub some flour instead.

3 :- Round or oval containers will spread heat more evenly in a microwave oven than square, rectangular or odd shaped ones.

4 :- If fried snacks or titbits are served with the drinks, preceding dinner, arrange small paper napkins along with the tray. Messy fingers are embarrasing for both the guests and the hostess.

5 :- Try to stick to one style of cooking during any party. Many people mix Indian food with Chinese or continental dishes which spoil individual taste. For example, Russian salad and pulao or chow-mein and chicken korma do not go together.

6:- Crusts removed from bread for making sanwiches, etc. can be sun or oven dried till brittle. Then run in a mixie, to form fine breadcrumbs. Refrigerate and use as required.

7:- Add a few methi (fenugreek) seeds to toor dal while pressure cooking. This makes the dal easier to digest.

8:- Use cornflakes as a substitute for sev or papdis. It is available everywhere and give the same crunchiness to a dish, eg. bhel

9:- Dry roast any extra crumbs that are got while scraping buns. These can be used to thick gravies, etc. They can also be added to bhajia batters for making crisper bhajias.

10:- Do not throw away drained marinade liquid. Refrigerate and use to season stirfried veggies or steamed rice.

11:- A tsp. of ghee add to the dal before pressure cooking, will keep it from overflowing out of the container into the cooker.

12:- A little lime juice added to beetroot will make them a brilliant red colour.



2 cups Rava
4 cups Water
1 cup Onion chopped fine
1 cup French Vegetables
A pinch of Asafoetida
5 curry leaves(optional)
1 tsp. Mustard seeds
2 tsp. Channa dal
2 tsp. Urad dal
1/4 tsp tumeric
3 tsp. Oil
2 Red chillies
2 Green chillies
1 inch grated ginger
Juice of 1 lime
Salt to taste

Method :

Dry roast the rava until golden on medium heat. Heat oil in a heavy bottomed saucepan. Add the mustard seeds, after spluttering add hing and curry leaves, then add channa dal and urad dal and when it turns slightly brown add red & green chilies and onion and saute till it is translucent. Add the vegetables and saute for some more time. Add 4 cups of water, salt and tumeric. When the water boils reduce flame to low and then add the rava stirring constantly for 2 to 3 min. Add lime juice. Cover the pan and cook over a low flame for 7 minutes. Serve hot with chutneys or pickles

Masala PURI


20 Small puris

1 Onion finely chopped

2 Tomatoes finely chopped

2 Boiled Potato chopped

1Cup Boiled Peas

2cups Cilantro

1/2Cup Yogurt

2 tbsp Sweet Chutney

2 tbsp Red Chutney

2 tbsp Green Chutney

1 Cup Sev (fine)

1/4tsp Garam Masala Powder
Take a mixing bowl and add onions, tomatoes, and potatoes chopped and to this add peas, garam masala, salt, and chutneys and mix well .Crush about 5 puris in each plate, add the 2 table spoon of the above mixture, add about 1 tbsp of curds, Garnish and decorate with sev and finely chopped cilantro and serve immediately .
Note: The chutney receipe are all in the raita and chutney section under chat chutney.

Masala Vada

2 cups - channa dhal
2 - Onion
1/4 cup - Coriander leaves
4 - Red chillies
5- 6 - Curry leaves
3 - Green chillies
1inch - GingerSalt to taste

Wash and Soak channa dhal in water for 2 hours and drain off water. Grind the dhal coarsely with red chillies. Chop onion, green chillies, ginger,curry leaves and coriander leaves finely and then add to the coarsely ground mixture. Make into Vadas, deep fry in oil till golden in colour. Serve hot with chutney or ketchup.



2+1/2 cups flour

1/2 tsp. salt

1 Cup buttermile or yogurt

extra flour, as needed


1) Place the flour in a medium-sized bowl. Mix in the salt.

2) Mix in the milk or yogurt to make a smooth dough.

3) Add extra flour, as needed, to keep the dough from being sticky.

The dough will be quite soft. Knead in bowl for about 5 minutes. Cover tightly and refrigerate till you are ready to assemble the pastries.

2 large potatoes (the size of a large person's fist)

1 Tbs. butter

1 Cup finely minced onion

2 medium cloves garlic, minced

1 Tbs. freshly grated ginger

1 tsp. mustard seeds1 tsp.

dried coriander (if available)

3/4 tsp. salt

1+1/2 Cups uncooked green peas (froze+thawed=fine)

2 Tbs. lemon juiceCayenne, to taste.

1) Mash the potatoes (i.e. peel, cut into 1-inch squares, boil, drain & mash.) Set aside.

2) Melt the butter and saute onions, garlic, ginger, mustard seeds,coriander and salt over medium heat for about 8 minutes, till onions are soft. Add this to the mashed potatoes. Cool for at least 15 minutes before filling the pastries.

1/2 Cup cider vinegar

1/2 Cup water

3 Tbs. brown sugar

1 small clove garlic, minced

1) Place all ingredients in a small saucepan. Stir till the sugar dissolves.

2) Heat to boiling, then let simmer uncovered for about 10 minutes. It reduce slightly.

3) Serve warm or at room temp.


1) Preheat the oven to 425F. Generously oil a baking sheet.

2) Keep a small container of flour, a fork, a small bowl of water, and a pastry brush close at hand. Flour a clean surface, and, using a rolling pin, rook 1-inch balls of dough into 5-inch circles.

3) Place app. 1+1/2 Tbs. filling in the center and fold over, like a turnover.Brush the inside edges of each circle with a little water, and fold the edges together to make a small hem. Crimp the edges firmly with fork.

4) To bake: Place the samosas on the oiled baking sheet. Brush the tops with oil. Bake 15 minutes at 425F, then reduce heat to 375F and bake 10 min. more. For maximum crispiness, turn the samosas over whenyou turn the oven down.

5) Serve within 15 min. with dipping sauce.


Mixed Vegetable Pulao
140g basmati rice, washed, soaked in cold water for 30 minutes and drained

25g ghee or butter

1 onion, finely sliced

2 garlic flakes, sliced

1/4 tsp turmeric

125g cauliflower, cut into florets

1 small green pepper, cut into long strips

50g carrots, scraped and finely sliced

25g frozen or fresh green peas, boiled until tender

25g sweet corn

290 ml water

Salt to taste

Grind to a fine paste:

1/2 tsp black cumin seeds

1/2 tsp coriander seeds

3 black pepper corns

1 bay leaf

2 red chilies

2.5 cm cinnamon, broken up

3 green cardamoms

Heat the ghee in a pan, fry the onions and garlic until golden. Also add ground spices, and turmeric powder and fry for 2 minutes over low heat stirring continuously.Add the cauliflower, green pepper, carrots and stir fry for 2-3 minutes.Add the rice, green peas, sweet corn, salt and fry for another 3 minutes. To this, add water and bring to a boil by covering the pan until all the water evaporates.Remove the pan from the heat, uncover and allow the steam to escape for 2 minutes. Do not stir the rice immediately after cooking.Cover the pan and keep it undisturbed for 10 minutes before serving.Serve with tandoori chicken or any raita.

Sabudana khichdi

1 cup sago seeds or sabudana(preferably big ones)
1 medium sized potato
one handful groundnuts
2 green chillis
1 lemon
1 tsp sugar
salt to taste
1 tbsp grated coconut (optional)
1 tsp chilli powder
1 tsp haldi
1 tsp each mustard seeds and jeera for tempering
2 tbsp oil
a few curry leaves
2 tbsp coriander leaves


Wash sabudana nicely under running water so that no powder is left. Drain water completely and leave for 3 to 4hours. keep mixing it from time to time and sprinkle some water so sabudana is not completely dry. After 4hours the sabudana will be spongy. Meanwhile dry roast groundnuts on gas or in microwave and powder them coarsely. No need to peel them. Add salt, sugar, haldi, chillipowder, lemon juice and ground nuts and mix well. Heat oil, add mustard seeds, chopped green chillis, curry leaves and potatoes cut into fine cubes.When the potatoes are almost done add sabudana and mix well. Keep on simmer for 5 to 10 minutes till sabudana is cooked. Sabudana will change colour once it is cooked. Remove from fire and serve hot garnished with corinder leaves and grated coconut.
Jeera Rice


2 cups Rice

1 tsp.cumin seeds

3 nos.bay leaves

4 tbsps.butter

1 tsp.sugar

salt to taste
Clean, soak the rice in water for an hour and then drain the water. Heat ghee in a vessel, add the cumin seeds, bay leaves,and let it splutter. Next, add soaked rice and fry a little longer in medium high heat about 4-5 minutes. Add 4 cups of water(hot water is preferable), salt, sugar and boil the rice on high heat for 3-4 minutes and then cook over a low flame till rice gets soft and water is absorbed. Remove from heat and serve hot. Garnish with fried Cashews and Raisins.


Cuisine Of Orissa


Fish Masala


500 gms fish cleaned and cut into medium pieces

1/2 tsp turmeric powder

1 tsp red chilli powder

1 tbsp lemon juice (Marinate the fish for 1/2 hour)

2 onions,

chopped finely 1 tomato,

chopped finely 1/2 cup tomato pulp

1 tsp ginger paste

1 tsp garlic paste

1/4 tsp turmeric powder

1 tsp red chilli powder

1 tsp cummin powder

1 tsp coriander powder

1 tsp garam masala powder

3 tbsp oil Salt as per taste

Coriander leaves for garnishing

1/4 cup grated coconut


Heat oil in a pan Fry onion till goden brown Add ginger-garlic paste Simmer for 2 minutes Add tomatoes and simmer for 3 minutes Add pulp and all the powders and salt Cook till oil separates Add 1 cup water Add fish and cook till fish is done (don't overcook the fish) Take in a bowl Garnish with grated coconut and coriander leaves Serve with rice .

Dhania Chicken


1 Kg Chicken (cut into desired sized pieces)

2 large bundles of fresh dhania leaves (washed and chopped fine)

1 bundle of mint (pudina) leaves (washed and chopped fine)

3-4 large onions (chopped fine)

2-3 ginger-garlic paste

3-4 green chillies chopped fine (or add more if you want spicier)

1/4 kg curd 3-4 sp. dhania powder

1 1/2 sp. jeera powder

1/2 sp red chilli powder

Salt to taste and Oil


Mix half the curd, the red chilli powder, and salt and marinate chicken in it for 15 mins. Saute the onions in a vessel little oil till transparent. then add the ginger-garlic paste and saute. Add the green chillies, dhania and jeera powder, mix well. Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 mins., taking care not to burn. Add the curd left over from the chicken marinade and the other half too, mix well Add the dhania and mint leaves, and mix well. Bring to a boil once, and then cover with a lid and cook on low flame till chicken pieces are cooked. Serve hot, and grate a little paneer on top if desired.

Prawn Curry


1lb Prawn

1 Onion finely chopped

1tsp ginger paste

1tbs garlic paste

turmeric Powder

½tsp Coriander Powder

¼tsp Cumin Powder

1tsp of Meat Masala

Red Chili Powder(optional)

1 red tomato finely cut

1 potato peeled and cut into long pieces

Pancha-phutana(panch puran)

½tsp of Coriander powder

Whole Garam Masala

3tbs Refine Oil Salt to Taste

Fresh cut Cilantro

1. Shell and wash prawns. Add 1/4tsp of salt and a bit of turmeric powder to the prawns and marinate it. 2. Deep fry potato pieces and keep aside. 3. Take 1tbs of refine oil in a skillet on medium heat. Add prawns and fry till orange color ,then keep aside. 4. Take the rest of the oil in the skillet, add panch-phutan. 5. When spluttering stops add finely chopped onion and fry till golden. 6. Add Ginger , Garlic paste, Coriander Powder, Turmeric powder, chili powder and fry. 7. When the raw smell is gone add cut tomato and salt. 8. Then add fried prawns , potato and meat masala and mix properly. 9. Now add 1 and ½ cup of water to it and bring to boil. Cook for 2-3 minute then garnish with fresh cut cilantro. Serve this Chingudi Curry with Rice or Roti.


Alu-Beans Bhaji


1 lb beans thoroughly washed and cut into small pieces

2 medium size potato piled and cut into small square size pieces

1 green chilli cut into pieces

1 small piece of ginger piled and minced

1 tsp turmeric powder

1 tsp chilli powder

1/2 tsp cumin powder

1/2 spoon mustard

1/2 spoon cumin seed

Salt to taste

oil for frying

1. Heat a fry pan on medium heat and put 1 1/2 spoon of oil 2. Add mustard and cumin after the oil is hot and let them splutter 3. Add green chillies and ginger and fry them for 2 minutes 4. Add turmeric powder and mix it properly 5. Then add beans and potato and leave and stir it 6. Add chilli powder and cumin powder and cook in medium-low until beans is cooked 7. Serve it with rice or roti .

Bhendi Masala

frozen or fresh bhendi(lady's finger)

1 medium size onion

1 tomato

1 green bell pepper

coriander leaves-to garnish

1tsp cumin powder

1tsp coriander powder

1/2 tsp turmeric powder

1tsp ginger paste

1tsp garlic paste

2 tsp oil 1tsp amchur powder

1 tsp whole cumin seeds

Salt-to taste


1. Cut all okras into small pieces about one inch size. 2. Cut t onion,bell pepper,tomato into small pieces and keep those aside. 3. Warm the frying pan and put oil into it and then turn it into medium flame 4. When oil is little warm ,a dd cumin seeds into it and let it splutter 5.Add the chopped onions,fry it till little golden brown and then add the chopped tomato and again fry it for two minutes. 6. Then add ginger paste,garlic paste,cumin and corriander powder, turmeric powder and saute it for one to two minutes. 7. Then add the cut okras and bell pepper to it and just fry it for few minutes and add salt to taste. 8. When okra starts getting tender add amchur powder and mix it properly 9. Garnish your Bhendi Masala with chopped corriander leaves before you serve.

Indian Recipes(Snacks)

Instant Chakuli

1cup Maida

1cup Besan

1cup Suji

1 onion finely chopped

2 green chillies finely chopped

Freash cut cilantro Salt to taste refine oil

Method :

1. Mix all the ingredients except oil. Add some water to it and make a batter of pancake consistency. 2. Heat a gridle(nonstick tava)and grease it by oil. 3. Now pour some batter and make a thin layer of it using a spoon. 4. After some time add some oil around the chakuli and revert the chakuli on the tava. Cook the chaluli till the sides becomes crispy. Serve Chakuli with Sweet Pickle.

Aloo Chop


3/4 lb. potatoes

3-4 onions,

chopped finely 2 cups bengal gram flour (besan)

3-4 green chilies A small piece ginger

4 cloves garlic

2 tbs. grated coconut Sugar to taste

Juice of one lime

A few sprigs coriander leaves,

chopped Salt to taste Oil for deep frying

1 tsp. mustard seeds

1 tsp. turmeric powder

1/2 tsp. red chili powder

1 tsp. cumin seeds

A pinch of soda-bi carb (baking soda)
Method :

Pressure cook the potatoes till soft. Peel and mash. Set aside. Blend together the green chilies, garlic and ginger to a fine paste. Mix together the potato, onions, ginger/garlic/ chili paste, coriander leaves, sugar, lime juice and salt to taste. Heat a little oil and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add to the potato mixture. Mix well. Make a smooth batter with the bengal gram flour, salt to taste, cumin seeds, red chili powder and turmeric powder. Add a teaspoon of hot oil when making the batter. Let the batter remain thick. Divide the potato mixture into equal sized portions, the size of a lemon. Dip each ball in the batter and deep fry till golden brown in color. Serve hot with chutney/ketchup.