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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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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

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Best Comfort Foods to Pack On The Go – Carrot Salad

Carrot Salad Recipe

Carrot Salad– Our school lunch recipe wagon presents a school 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 pack for 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 Carrot Salad (Koshimbir)

SCHOOL LUNCH RECIPE WAGON: Carrot Salad

This Maharashtrian salad from Western India, can be also made with various other vegetables, such as radish or cabbage.  More often than not, crushed or ground peanuts are added, as in this recipe, which is perfect complement to any mild curry.

4 carrots, peeled and coarsely grated

1 onion, finely chopped

2 tablespoons freshly squeezed lemon juice

1 green chili, finely chopped

½ teaspoon salt

1 teaspoon sugar

2 tablespoons roasted peanuts, crushed (optional)

1 tablespoon peanut oil

6 curry leaves

½ teaspoon brown or black mustard seeds

¼ teaspoon turmeric

  • Put the carrots, onion, tomato lemon juice, sugar, salt, and peanuts, if using, in a large bowl and mix well, set aside
  • Heat the oil in a skillet over medium high -heat.  Add the curry leaves and mustard seeds and fry, stirring constantly, 30 seconds or until they boil. Don’t burn.
  • Add the turmeric, then drizzle the hot mixture over the salad and stir well
  • Set aside until the salad cools completely, then cover the bowl with plastic wrap and refrigerator until required. Place in a 10 hour cold insulated tote.

Warm and Tote 10 HOUR Personal Cooler
10 hour Insulated Tote

Happy lunch!!

SCHOOL LUNCH CHEF

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Pan Fried Halibut

Halibut with Green Chilies

Pan Fried Halibut – 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 Halibut with Green Chilies and Cilantro (Pothal Curry)

Pan Fried Halibut

½ teaspoon turmeric

¼ teaspoon salt

A pinch chili powder

4 boneless halibut filets ( about 3 ¼ ounces) skinned

2 tablespoons tamarind pulp

A handful cilantro leaves

2 inch piece gingerroot peeled and chopped

4 garlic cloves

2 green chilies, chopped

1 teaspoon ground cumin

2 tablespoons peanut oil

Scatter the salt, turmeric, and chili powder above the halibut and put aside

Put

the pulp of the tamarind in a small bowl, cover with boiling water, allow to stand 10 minutes. Use a wooden spoon to smooth the pulp and disburse the seeds and fibers, then drain using a nylon strainer into a bowl, smoothing with the back of the spoon to remove as much juice as possible. Remove the pulp, stir ¼ cup water into the juice, and put aside.Put aside a few cilantro leaves. Chop leftover ones and put them in a blender with the ginger, chilies, cumin, garlic and ½ cup water.  Blend until the mixture forms a coarse, watery paste.

Heat

the oil in a large skillet over medium heat. Include the fish, fry 3 to 4 minutes, turn once, until lightly browned, take out of the pan and put aside.

Add

the cilantro paste to the oil remaining in the pan and simmer about 3 minutes, stir occasionally, droplets of oil will appear on the surface.

Transfer

the tamarind juice into the pan. Simmer 1 more minute. Pack warm in a heated lunch tote.

HOT LUNCH CHEF

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Best Comfort Foods to Pack On The Go – Shrimp with Hot and Sour Curry

Shrimp Hot Curry

Shrimp with Hot and Sour Curryhot lunch recipe wagon presents 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 Shrimp with Hot and Sour Curry (Kloambiche Kaalvan)

HOT LUNCH RECIPE WAGON:Shrimp with Hot and Sour Curry

A kaalvan is a thin gravy-based dish made with meat, poultry, or seafood. A traditional recipe from the western state of Maharashtra, it can also be made with fish, such as pomfret or cod.

2 table ramarind pulp

1 teaspoon ground cumin

½ teaspoon chili powder

1 teaspoon ground coriander

½ teaspoon turmeric

1 teaspoon rice flour

¼ teaspoon salt

14 ounces raw jumbo shrimp, shelled and black veins removed

2 tablespoons peanut oil

4 garlic cloves, slightly crushed

A few cilantro leaves

Put

the tamarind pulp in a small heatproof bowl pour enough boiling water to cover over, and let stand 10 minutes.  Use a wooden spoon, to press a pulp and release the seeds and fibers, then drain. Press with the back of the spoon to take out as much juice as possible.  Discard the pulp.

Add

the cumin, ground, ,turmeric, rice, chili powder, flour, and coriander to the tamarind juice and stir to make a lumpy paste.

Bring

1 ¼ cups water to a boil.  Sprinkle the salt over the shrimp.  Heat the oil in a large wok or skillet over medium heat.  Add the shrimp and garlic and fry, stirring constantly, 1 minute, stir in the tamarind paste and continue frying, stirring, 1 minute longer

Pour

the boiling water over and simmer 3 minutes longer, stirring occasionally, or just until the shrimp turns opaque and curl.  Sprinkle with cilantro leaves. Pack warm in a heated lunch tote for a hot lunch on the go.

Keep Lunch Warm Legend Heated Lunch box
Heated Lunch Tote

You can carry your hot lunch in a heated lunch tote.

HOT LUNCH CHEF