Salt Reduced – Food Blog by Richard Harris Soans

Green Chicken Lollipop

Richard Harris Soans — Sat, 24 Apr 2021 07:12:22 +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.

Changing the specifications of this dish was very challenging for me, although I really love the original recipe, while it’s piping hot, but once cooled down can be really hard and bland.

So wanted to recreate a fresher version of Green Chicken lollipops made out of fresh greens which you can continue to enjoy throughout even if it cools down.

Ingredients

Marination
500 gms Chicken Lollipops
Add First salt to taste.... Always
1 Teaspoon freshly crushed peppers
1 Tablespoon soy sauce if light
½ Teaspoon Minced Ginger
½ Teaspoon Minced Garlic
1 Teaspoon White vinegar
Mix well & Marinate it for 15mins to 30mins
Grinding Ingredients
1 Cup Coriander
1/2 Cup mint leaves
1/2 Lime juice
5 to 6 Green chillies
Grind the above ingredients for green color
For Batter fry
½ Cup all purpose Flour
½ Cup Corn Flour
1 Teaspoon Ginger / Garlic paste
Add salt to taste
1 Teaspoon full of green chili paste
½ Tablespoon of dry Roasted Kastoori Methi crushed
Add little water for consistency

Serves

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Instructions

01
Mix well and make sure the coating gets the green color or you could add more homemade or ready made chili paste.
02
Deep fry the chicken for 5 mins and remove it out for a min and double deep fry the batch of chicken for a minute or two for the second time.

Tips

When you deep fry the chicken in oil, do not move the pieces for at least 3 to 4 mins, or the batter will leave the chicken.
Do not use any color here the green color will be achieved after frying.

Blue Mussels White Sauce Recipe

Richard Harris Soans — Sun, 04 Apr 2021 08:02:48 +0000

Ingredients

500 GMs Blue Mussels
6 Garlic Cloves Finely Chopped
1 Tablespoon Olive oil
2 Cups of Coconut milk
1/2Teaspoon White or Black Pepper powder
Dry Herbs (pinch) Parsley/Oregano/Thyme

Serves

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Instructions

01
In a cooking Vessel add olive oil, as soon as its hot add chopped Garlic, sauté it for a minute, do not brown it, add coconut milk, allow it to boil, add Mussels, Salt to taste, black or white crushed peppers.
02
Cook maximum 10 mins to 15 mins, do not over cook as mussels will be rubbery. Finally add the dry Herbs.

Green Peas Soup

Richard Harris Soans — Fri, 02 Apr 2021 12:08:40 +0000

Main Description.

Most of us don’t like eating peas like me I believe, but on the other hand I love soups and once I was introduced to this soup in the middle of the ocean (offshore) and I immediately loved it and went on the Internet to see the ingredients and instructions, with very less information and cooking instructions about this humble soup, I decided to give it a shot and the results did satisfy me and my family’s taste buds.

It’s a Great Humble yet Super delicious soup, worth a try.

Ingredients

200 gms Green Peas
1 small size onion chopped
10 coriander sprig chopped
10 Mint Leaves
2 cup coconut milk
1 Tablespoon chopped garlic
1 tablespoon of coconut oil
1/2 teaspoon Black Crushed Pepper (please adjust the heat accordingly)
1 Chicken Cube or Vegetable cube (optional)

Serves

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Instructions

01
In a heated wok, add coconut oil, add chopped garlic, sauté for a minute add onions and fry it until golden brown.
02
Add the frozen or fresh green peas, mint, coriander, and add water or (vegetable stock) optional or (chicken stock) and allow it to boil for 10 mins, add salt and crushed peppers, switch off the flame and allow it to cool down.
03
Add the mixture in a blender and blend it to a smooth paste, strain it in the strainer.
04
Bring back the paste in a pan, add little water for consistency, later add coconut milk and bring it to boil, adjust the salt and the soup consistency accordingly.

Tips

Add and subtract the ingredients accordingly, it’s just a humble soup.

Fish 65

Richard Harris Soans — Thu, 01 Apr 2021 12:15:15 +0000

Main Description.

This Original Recipe was first made in Chicken, the great Chicken 65 dish is a spicy, deep-fried chicken dish originating from Hotel Buhari, Chennai India, as an entrée, or quick snack.

I tried replicating the same dish in fish as boneless Bhasa fishes are tender and if cooked in nice spicy batter would be worth a try.

Ingredients

Marination
250 GMs Boneless Fish (bite sizes)
Add First salt to taste.... Always
1 Teaspoon Kashmiri chili powder. (Depending on your spice intake)
1 Teaspoon Coriander powder
½ Teaspoon Garam masala
2 Teaspoon Ginger/ Garlic paste
1/2 Lime Juice
1 whole egg
Marinate with the above ingredients for 15 mins
Batter Ingredients
4 Tablespoons All purpose Flour
2 Tablespoons Rice Flour
1 Tablespoon Oil
1/2 Teaspoon Cumin Seeds
1Tablespoon Chopped Garlic
2 Slit Green Chilies
5 Curry Leaves
1 Tablespoon Red Chili Paste
4 Tablespoons water
Salt to taste
In a medium Bowl take all purposeflour, rice flour, salt to taste, mix well.

Place and Cover the marinated fish and cover the fish with the required flour coating and Shake off the excess flour dust.

Serves

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Instructions

01
Make sure the oil is on high heat for at least five mins then start dipping the fish and do not move the fish for two mins or else the masala’s will be separated or released, fry for another three to five mins as you do not want the fish to be over cooked.
02
Remove the deep fried fish and keep aside, soak it in a paper towel if required.
03
In a Frying vessel add oil, add Cumin seeds, as soon as it sputters add chopped garlic, green chilies, curry leaves and fry for 30 seconds, add Red chili paste fry for one min and add little water, bring it to a boil and add the fish mix well and ready to serve.

Notes

If you are a chicken eatarian Same recipe can be used as well !!!

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

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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)

Prawns Pickle

Richard Harris Soans — Thu, 11 Mar 2021 21:26:08 +0000

Main Description.

Prawns are bottled or brined in other solutions and left to ferment for a period of time, by either immersing them in an acidic solution or through souring by fermentation.

Back Home in India generally Pickles are made by Mothers or Grandmothers. It is generally like a gift or a treat to the younger generation from the older one. Love bottled in a Jar full of traditions, love, and techniques. My mother introduced me to this Recipe and nothing tastes better than this till date.

Prawns Pickle Made by the Best Chef in my World…. Sarojini E Soans (My Mother)

Ingredients

250 Gms Small or medium Prawns
6 to 7 Bedgi chilies
1 Teaspoon Mustard seeds
1/2 Teaspoon Cumin seeds
2 Pinch Fenugreek seeds
1/2 Teaspoon Turmeric powder
4 to 5 Tablespoon Vinegar (Divide Vinegar in 3 portions)
2 Teaspoon sugar
Few curry leaves
2 Tablespoon oil
Salt to taste
1/2 inch ginger
8 Cloves of Garlic
1 Pinch Asafetida

Serves

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Instructions

01
Grind all dried ingredients with garlic & ginger to a paste in a grinder with the first portion of the vinegar
02
In a hot vessel add the second portion of Vinegar, little salt, add the prawns and allow it to cook for a max one minute, as you do not want to overcook the prawns, water will be released from the prawns, off the gas and keep this aside
03
In a separate wok add oil, add only the dry prawns and fry the prawns again for max one minute, remove it from the wok, keep it aside once again with the reserved water or stock for the later stage.
04
In the Same wok add little oil only if required.
Add asafetida, curry leaves, after it spluttered, add the dried ground masala, and fry for 8 mins and keep stirring, add the fried prawns with the water or stock that was left behind with prawns
05
Add 3 teaspoon sugar & stir and cook till the consistency of pickle is achieved, off the burner and add half cup vinegar on top.

Tips

Add more vinegar and salt depending on your taste buds
Bottle it, when it cools down.
Shelf life: Once refrigerated up to 3 months.