Prawn Fried rice is a meal which can be made jiffy, not much of fuss and guess if you a prawn lover, you will love it. This recipe comes from my partner’s bag. He is the one who loves prawns and lately has passed on the taste to my little one. With two prawn lovers in house now, am out numbered, but still pleased that my family gets to eat what they love. This recipe is an Indian adaptation of Chinese prawn rice.
Indo-Chinese food holds its own unique place in the dictionary of food lovers. It is really interesting how Indian chefs has amalgamated taste from China and provided this fusion. When we talk of Indo-Chinese cuisine, Chilli Paneer and Chilli Chicken tops the charts for vegetarians and non-vegetarians respectively. Inspired by these there are other variants like Chilli Potatoes, Chilli Colliflower, Chilli Mushrooms etc. I will be focusing here in this recipe more on Chilli mushrooms.
Your quest for this Indo-Chinese style chicken appetiser ends here with this semi dry chilli chicken. This dish is widely available across the length and breadth of India, however trick lies in making this chilli chicken as you will find in finest restaurants. Mostly this is made with bone less chicken, some prefer using small portions of chicken with bone too. I am sharing here in detail step by step recipe of boneless chilli chicken. Vegetarian alternates are made with paneer, potato, mushroom and tofu.
Step by step recipe of “Egg fried rice” – It is a quick recipe based on eggs and boiled rice. These egg fried rice are ready in 30 mins, even when you are using fresh boiled rice. Of course you can use any left over rice too to make this Chinese based rice. Egg fried rice can also be made from boiled eggs, however in this recipe I have used raw eggs. This recipe is surprisingly simple and easy, and in case you looking for dinner ideas, you must try this out on one of those lazy evenings. You can amend this recipe with a few ingredients here and there to suit your taste and availability of ingredients.
“Vegetable Manchurian“ is nothing but vegetable dumplings prepared in an Indo-Chinese style. This recipe of mine is gravy based, but you can try non-gravy version too, in case you are not a big fan of this soupy version. These are made of dumplings made of carrot, cabbage and capsicum primarily. If you having the dry version, then it is a great starter and when you making this gravy one, it is fabulous as main course. You can serve it with rice or noodles and certainly an instant hit with your guests.