Chilly-fry Chicken Sausages with Mushrooms

My repertoire of being a short-cut cook combined with my undying love for Chinese food, led to the invention of this recipe. Mushrooms cooked in spices time and again was getting a bit banal. So I decided to add a bit of Chinese spin to it. Cooked in a jiffy without compromising on the flavour, this one’s sure to win you over.

Chilly sausage
Serves –
Preparation time – 10 minutes
Cooking  time – 10 minutes

Chicken sausages – 200 gms
Mushrooms – 250 gms
Spring onions – half a bunch, finely chopped
Garlic – 2 tbsps finely chopped
Ginger – 1 tbsp finely chopped
Chillies – 2 (if less spicy) finely chopped
Soy sauce – 2 tbsp
Oyster sauce – 1 tbsp (optional)
Fish sauce – 1 tbsp (optional)
Aginomoto – 1 tsp (optional)
Oil for frying
Salt – as per taste (be careful with the salt as the sauces have enough salt in them)

1. Heat oil in a pan and fry the cut sausages. Remove from the oil and keep aside.
2. In the same oil add ginger, garlic and chillies and fry till they release their fragrance.
3. Add mushrooms and stir fry but don’t overcook them.
4. Then add the sausages to this mixture.
5. Then add the sauses, salt, aginomoto and stir.
6. Lastly add the spring onions and stir. Adding spring onions at the end prevent them from getting overcooked retains their colour.
7. Cook on medium flame for 1-2 minutes.

P.S.: You can replace chicken sausages with pork or lamb.
A great companion for veg/egg/chicken fried rice. Can also be savored as Starters.


Creamy Crab Meat Soup

Crabs, I feel, are hugely underrated – they carry the flavour of the ocean in them and yeah, they are a lot cheaper too. I prefer devouring them at home than in restaurants, where I always fear of flipping it on to someone else on the other table. I’ve had crab meat soup in restaurants a number of times, which is usually a transparent broth with few countable threads of crab meat floating in it. So this time I thought of giving a bit of a twist to my favourite soup where I could actually chew the meat rather than just gulping it down.
Crab Meat Soup
Serves 3

Crab meat – 2 cups
Milk – 3 cups
Soup powder – 3 tbsps
Garlic – 2 tbsps finely chopped
Flour – 1/4 cup
Butter – 1/4 cup
White pepper powder – 1/2 tsp
Finely chopped spring onions for garnishing
Salt to taste

1. Boil whole crabs, take out the meat and shred.
2. Mix butter and flour lightly with fingers
3. In a heavy-bottomed pot boil milk and add butter and flour and stir gently until blended. This will thicken the milk.
4. Add the soup powder, garlic and stir
5. Add the crab meat, salt and pepper and simmer for 2-3 minutes
6. Garnish with finely chopped spring onions

P.S.: I always prefer fresh crab meat. You can also use the frozen or canned meat.

Green pea soup with fresh basil and cream

Its monsoon time, folks! Monsoon is best experienced by having a hearty meal sitting besides the window enjoying the pitter-patter of the rains.
My green pea and basil soup is my rainy companion… very warm, healthy and super-easy to make. A blitz is all it takes and the soup is ready.

Ingredients: (Serves 2)
3 cups water
2 cups frozen peas
Half a bunch of roughly chopped spring onions
1/2 cup of fresh basil leaves
2 tbps of grated cheese
3 tbps of fresh cream
1 tsp of black pepper powder
Salt to taste

1. Boil water and then add the peas, basil, spring onions and boil again till peas become soft
2. Discard the spring onions and blitz all the remaining along with cheese, cream, and pepper till u get a puree
3. Take out all the mixture in a pan and boil for 3-4 minutes. Add more water if you prefer a thinner consistency
4. Add salt to taste

P.S.: Calorie conscious – you may skip the cream or cheese part

Creamy Chicken in Spring Onions

In my repertoire of being a shortcut cook, this sure is a killer recipe. And it has always got me accolades from whoever has had it. Its finger-licking good and so very easy to cook!!!CreamyChicken

Ingredients: (serves 3)
Chicken breasts (boneless) – half kg
Spring onions – half a bunch, finely chopped
Black pepper – half teaspoon
Dry Oregano – half teaspoon (optional)
Fresh cream 2 cups
Lime juice – 1 tablespoon
Oil for frying
Salt – as per taste

Cut the chicken breast horizontally into flat but big pieces.
Rub the pieces with a pinch of salt, oregano, lime juice and black pepper and leave it for 5 minutes.
Heat oil in a fry pan. Add the finely chopped spring onions and stir for a min.
Add the chicken pieces and cover it with the lid. The spring onions will stick to the chicken.
Flip the chicken after one side is cooked and keep the lid again.
Take out the fried chicken (with the stuck spring onions).

For sauce:
The pan will be left with some oil and some onions. Inside the same pan, pour the fresh cream and simmer for a couple of minutes.
Add salt if necessary.

While plating, serve the chicken first and top it up with the sauce. It tastes best with pasta or a simple serving of mashed potatoes.