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Indian Food Recipes – Chili Chicken

Chili Chicken

Chili Chicken – Indian food recipe wagon presents a lunch you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Chili Chicken.

INDIAN FOOD RECIPES: Chili Chicken (Mirch Wali Murgh)

This easy Indian dinner recipe is a hybrid influenced by Chinese elements, and the piquant flavors of the soy sauce blend well with the sharpness of the Tumeric and green chilies.

2 tablespoons soy sauce

1 tablespoon tomato paste

¼ teaspoon freshly ground black pepper

1 tablespoon tomato sauce

2 tablespoons cornstarch

1 teaspoon chili sauce

½ teaspoon turmeric

1 teaspoon malt vinegar or distilled white vinegar

¼ teaspoon salt

1 teaspoon sugar

¼ cup peanut or vegetable oil

1 pound boneless, skinless chicken breast, cut into strips

2 garlic cloves, chopped

1 onions, sliced, plus extra cut into rings for certain serving

1 green chili, chopped, plus extra sliced

Stir

the soy sauce, tomato paste, chili sauce, tomato sauce, vinegar, black pepper, and sugar together in a small bowl and set aside.

Put the chicken strips in a large bowl with cornstarch, turmeric, and salt and mix well.

Heat

the oil in a large skillet or wok over medium heat. Include the chicken pieces and fry, stirring occasionally, or until they change color. Remove the chicken pieces from the pan with a slotted spoon and set aside.

Add the garlic and into the oil remaining in the pan and fry, 3 minutes.

Include the green chilies and fry one minute. Return the chicken pieces to the pan and fry 1 minute longer.

Fold

in the spicy sauce and stir two minutes, or until the chicken pieces are cooked through. Check by cutting into a piece of chicken – the juices should run clear. Serve hot topped with onion rings and sliced green chilies.

Enjoy your easy Indian dinner recipe.

INDIAN CUISINE CHEF

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Best Comfort Foods to Pack On The Go – Sprouted Mung Bean Salad

Sprout Mung Bean Salad

Sprouted Mung Bean Salad – Indian cuisine recipe wagon presents a lunch you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Sprouted Mung Bean Salad

INDIAN CUISINE RECIPE WAGON: Sprouted Mung Bean Salad

Sprouted beans are easy to digest and are frequently used conditions from the western and southern parts of India. They import up crisp nutty flavor to dishes like this one.

3 cups fresh mung bean sprouts

1 Green chili finely chopped

A pinched Tumeric

1 onion finely chopped

2 tbsp. Freshly squeezed lemon juice

½ teaspoon sugar

A large pinch freshly ground black pepper

½ teaspoon salt

Put the sprouts, Tumeric, and 2 tablespoons water in a saucepan. Cook over medium heat come stirring, two minutes or until the sprouts wilt.

Mix the chili, lemon juice, onion, sugar, salt, and pepper together in a large bowl.

Add the Coke sprouts to the chili mixture and set aside to cool completely. Cover the bowl with plastic wrap and refrigerate . Served chilled.

Heated Lunch Box "Legend"
Hot/Cold Lunchbox

You can carry your lunch in a hot/cold lunch tote.

INDIAN CUISINE CHEF

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Best Comfort Food to Pack On The Go: Tomato, Onion and Chili Salad

Tomato, Onion and Chili Sauce Fall lunch recipe wagon presents a hot meal you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Tomato, Onion and Chili Sauce

FALL LUNCH RECIPE WAGON: Tomato, Onion and Chili Salad

Indian salads or refreshing compliments to elaborate dishes now loaded with spices and flavors. This sharp, tangy recipe is remarkably simple and pairs well with meat or chicken.

2 tomatoes, chopped

1 red onion, finely chopped

½ teaspoon sugar

A pinch freshly ground black pepper

1 Green chili, finely chopped

Pinch of salt

1 tablespoon freshly squeezed lemon juice

Put all the ingredients in a nonmetallic bowl and toss

Cover the bowl with plastic wrap and refrigerate until required.

Heated Lunch Box "Legend"
HOT/COLD LUNCHBOX

You can carry your lunch in a hot/cold lunch tote.

FALL LUNCH CHEF

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Indian Shrimp Recipes – Shrimp Fritters (Jhinga Pakoras)

shrimp fritter

Indian Shrimp Fritter Recipe (Jhinga Pakoras) –  A lunch you can take to work or school.  Our Indian recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Shrimp Fritters

INDIAN FOOD RECIPES – Shrimp Fritters (Jhinga Pakoras)

These are heavenly, Golden, many clusters of shrimp in spicy, crispy batter.

¼ teaspoon Tumeric

9 ounces shelled and cooked shrimp

¼ teaspoons salt

4 garlic cloves, chopped

1 inch piece of ginger root, peeled and finely chopped

¾ cup chickpea or gram flour

1 onion chopped

½ teaspoon ground cumin

Vegetable oil for deep frying

¼ teaspoon chili powder

Sprinkle with Tumeric and salt over the shrimp and set aside. Put the ginger garlic, and onion in large bowl, then stir in the flour, chili powder, cumin

Pour in 7 tablespoons water and mix with a fork until a thick batter forms. If it is runny, add a little extra flour, then stir in the shrimp. Heat enough oil for deep frying in a heavy bottomed sauce pan over high heat (or in a deep fat fryer or air fryer) at 375°F, or until a small drop of the batter sizzles fiercely in the oil.

Drop 1 tablespoon of the batter into the oil and fry 1 minute or until it turns golden brown, ( unless you’re using and air fryer). Remove the fritter from the oil, drain. Let cool 1 minute then taste the fritter and adjust the seasoning on the batter adding more salt, if necessary.

Cook the fritters that remain, work in batches. Take out extra batter from the oil and heat the oil to the correct temperature before adding each new batch. These can be fried (or air fried) in advance and reheated in an oven at 350°F

Air Fryer

Enjoy your quick and easy indian food cuisine tonight.

.INDIAN CUISINE CHEF

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Buttery Spinach and Potato Curry Recipe

Buttery spinach

Buttery Spinach and Potato Curry– a hot lunch you can take to work or school.  Our recipes are quick, easy and less than 30 minutes to cook.  Cook our recipes the night before, refrigerate and reheat the next day.  Or, on the other hand, you can cook our meals and freeze them for next week’s lunch.  Our special today is Buttery Spinach and Potatoes (Saag Aloo)

Buttery Spinach and Potato Curry

This popular vegetarian dish , served in Indian restaurants around the world can be made with spinach or mustard leaves.  If the fresh spinach in this recipe is unavailable or out of season, replace it with frozen chopped spinach, thawed before you add it to the pan.

4 tablespoons butter or ghee

2- inch piece gingerroot, peeld and grated

4 garlic cloves, chopped

2 onions chopped

7 ounces baking potatoes , peeled and cut into 2 inch cubes 9 (about 1 ½ cups)

2 green chilies

1 teaspoon ground cumin

½ teaspoon turmeric

1 teaspoon ground coriander

¼ teaspoon salt

18 ounces rinsed and chopped spinach leaves ( about 9 cups)

A pinch garam masala

Melt the butter or ghee in a large saucepan over medium heat.  Add the ginger, garlic, onions, and chilies and fry, stirring frequently, 2 minutes

Add the potatoes and continue stirring 5 minutes

Stir in the cumin, coriander, turmeric, and salt followed by the spinach with just the water clinging to the leaves and continue frying and stirring 15 minutes or until the potatoes are tender.

Sprinkle the garam masala over and serve with chickpea curry. Pack warm in a heated lunch tote for a hot lunch on the go.

INDIAN CUISINE WRITER