Easy – Food Blog by Richard Harris Soans

King Crab

Richard Harris Soans — Fri, 02 Apr 2021 11:34:01 +0000

Main Description.

These Gorgeous Crabs had a cross at their backs, some say it has some story connected with St. Peter Francis.

These Crabs were super fresh so I decided to retain its flavours by just making an easy white sauce, and with the right ambience it can give you a nice restaurant-like taste and experience.

King Crab cooked in Butter, Garlic, Coriander, pepper, some Herbs and white wine !!!

Ingredients

1 kg King crabs
1 Full Garlic pod Minced finely
1/2 Cup Chopped coriander
50 gms Butter u could reduce it accordingly
1/2 Teaspoon crushed black pepper
1/2 Teaspoon any herbs like thyme,oregano, parsley.
Pinch of chili flakes (optional)
2 cup white wine or just water is fine or chicken or veg stock, your choice
Salt to taste

Serves

People

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Instructions

01
In a heated wok, add butter and allow it to melt.
02
Add minced garlic, fry it for a minute.
03
Add salt, pepper, herbs, add the crabs and the wine.
04
Make sure the crab is submerged in wine, cook it for 5 mins on high heat.
05
Add the chopped coriander and close the lid and cook it on medium heat for another 15 mins.

White Chicken Manchurian

Richard Harris Soans — Thu, 11 Mar 2021 22:02:20 +0000

Main Description.

History of Manchurian Recipe

Nelson Wang (born 1950) is an Indian restaurateur of Chinese descent and the founder of a restaurant in Mumbai’s Kemps Corner neighborhood. Various sources credit him with the invention of the popular Indian/Chinese dish “Chicken Manchurian”.

Everyone who has tasted this awesome dish would agree there is a very thin line in between Chili chicken and Chicken Manchurian, so finally I decided to make a small difference between the two by Recreating a White chicken Manchurian to an extent and by keeping mind the authenticity of the original recipe.

Ingredients

Marination
250 GMs boneless Chicken thighs
250 GMs boneless Chicken Breasts
1 Teaspoon White Vinegar
1 Teaspoon white pepper powder
1 whole Egg
1 Tablespoon Garlic powder
1/2 Teaspoon Ginger powder
Marinate at least 20 mins
Batter Ingredients
In a separate bowl add :
3 Tablespoon of corn flour
1 Tablespoon of rice flour
1 Pinch of baking soda
And mix well, add little water for consistency and Deep fry in oil for 7 mins
Cooking Ingredients
1 Small Diced onion
2 chilies chopped (medium)
1 tables spoon cut spring onions
1 Tablespoon Garlic / Ginger chopped
1 Tablespoon Green chilli sauce
1 Teaspoon chili flakes
1 Teaspoon sugar
1.5 Teaspoon White pepper powder
1 Chicken Cube mixed in Hot water (Half cup)
1 Tablespoon cornstarch
Salt to taste

Serves

People

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Instructions

01
In a Large Wok, add two tablespoons of oil, as soon as the Wok is very Hot....
02
Add diced onions and fry till translucent,
Add Chopped garlic / ginger sauté it for a minute.
03
Add white Vinegar,Green Chilli Sauce, Let the sauces sizzle,
Add Chilli flakes, green chillies,
Add one cup cold water, as it acts like a cold shot, as soon as the water begins to boil,
Add sugar, White pepper powder.
04
In a small bowl mix one cube Maggi Chicken stock with hot water (optional) or just plain water is fine and add it to the wok, Finally add the Chicken and sauté it for 2 mins and lastly add one tablespoon of Cornstarch mixed with two tablespoon of water in a bowl add it to the gravy for consistency, add salt to taste.

Tips

Always add the fried chicken last minute in the sauce as the chicken will remain crispy.
Use white vinegar and white pepper as we would like to achieve white color Gravy.
You may alter the spices as per the spice you could Handle. (Spicy dish)

Salt & Pepper Squids

Richard Harris Soans — Thu, 11 Mar 2021 21:37:01 +0000

Main Description.

Salt & Pepper Squids with Stir Fried Mushrooms, Capsicums & Spring Onions.

There is hardly anything to describe this dish, the name itself says it all, Salt, Pepper, Squid….

Ingredients

Marination
250 / 300 gms Squid
½ Tablespoon Black Crushed pepper
½ Tablespoon rock salt (optional)
1 Tablespoon oil
1 Tablespoon minced garlic
1 Whole Green Capsicum diced
100 gms of Sliced Button Mushrooms

Serves

People

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Instructions

01
Crush black peppers and rock Salt (to taste) or any normal salt, divide the salt and pepper in two halfs,1st half add it to the squids for 10 mins Marination.
02
In a heated pan add oil, minced garlic, fry it for 1 min, add the squids and stir fry it for 3 to 4 mins, add the cut veggies like mushroom, capsicum or broccoli or any of your choice add the second half of the salt/pepper, any dry herbs like thyme, oregano, and mix well for another 3 mins max until the veggies are cooked, No garnish required, simplicity at its best.

Notes

Prawns Pakoda

Richard Harris Soans — Thu, 11 Mar 2021 21:18:29 +0000

Main Description.

Pakoras are spicy fritters originating from the Indian subcontinent, sold by street vendors and served in restaurants in South Asia and Prawns or shrimps can be an excellent replacement for people who love to indulge in Non-vegetarian starters.

Ingredients

Marination
500 gms Deshelled prawns
Salt to taste
1 Teaspoon Ginger paste
1 Teaspoon Garlic paste
1 Teaspoon Red chili powder
1 Teaspoon Cumin Powder
1/2 Lime Juice
Salt to taste
Marinate for at least 30 mins
Batter Preparation
2 Tablespoon Gram (Besan) Flour
2 Tablespoon All Purpose Flour
1 Tablespoon Rice Flour
1 Teaspoon Red Chili powder
1 Tablespoon oil
Mix well
Little water for consistency if required

Serves

People

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Instructions

01
Dip & coat the prawns completely like Pakoras and make sure the oil is on high heat for at least 5 mins then start dipping the prawns and do not touch the prawns for 2 mins or else the masala’s will be separated & released, fry for another 1 min as you do not want the prawns to be over cooked and rubbery.
02
Finally Garnish with chopped coriander, or Deep Fried Green chilies or chat masala.

As per your Choice...

Tips

Once you dip the prawns make sure you leave it for at least 2 mins, or else the coating may come off.
Mint chutney goes very well with this particular dish.

Perfect Chicken Lollipops

Richard Harris Soans — Thu, 11 Mar 2021 20:55:29 +0000

Main Description.

Chicken lollipops falls under the Indo-Chinese cuisine. Chicken lollipop is, essentially a French chicken winglet, wherein the meat is cut loose from the bone end and pushed down creating a lollipop appearance.

It is usually served hot with Szechuan sauce.

Ingredients

Marination
500 gms Chicken Lollipops (Chicken wings cut into Lollipop shapes)
Add First salt to taste.... Always
1 Teaspoon freshly Black crushed peppers
1 Tablespoon soy sauce if light
Or 1 Teaspoon Dark soy sauce
1/2 Teaspoon Minced Ginger
1/2 Teaspoon Minced Garlic
1 Teaspoon Oyster sauce (optional)
1 Tablespoon Kashmiri chilli red powder
½ Lime juice
Mix well and Marinate for 30 mins minimum
Batter Coating Ingredients
In a separate bowl add the below ingredients
½ Cup All purpose Flour
½ Cup Corn Flour
1 Tablespoon Red Chili powder
1 Teaspoon Ginger / Garlic paste
Add salt to taste
Add little water for consistency
Mix well and make sure the coating gets the red color or you could add more chili powder.
Make sure the Batter is slightly thick enough, dip the marinated chicken and completely coat the chicken.

Serves

People

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Instructions

01
Deep fry the chicken for 5 mins and remove it out for a min and double deep Fry the batches of chicken for a minute or two for the second time. ( Fried total 7 mins )