Archive for November, 2009


The Chicken Chinese Chopsuey

Having heard and read a lot of good reviews in burrp.com (always read for recommendations and reviews of new restaurants), we (me and my wife) landed one evening to eat at this place.


The Triple Szechuan Veg Fried Rice

Being early evening around 8 pm, it was quite empty, except for the odd couple around. Good, lively, bright and appealing decor immediately set the mood. A friendly waiter took our orders of cheese garlic bread as starters as we contemplated main course. Contrary to all reviews suggesting Italian or Indian, we ordered Chinese cuisine and as was my wife choice. My wife being purely vegetarian, we ordered, on the friendly Sardarji owners recommendation, a Spicy Paneer dry dish probably chilly with Triple Szechuan Veg Fried Rice, along with a Chicken Chinese Chopsuey for me (totally carnivorous).


The Veg Manchurian (Complimentary)

Now the review, the garlic bread didn’t score any points for us, as it was unusually dry and had no taste, except for the bread after taste. Probably the topping was too dry and didn’t penetrate the bread it was put on. On to main course, the Paneer dry dish scored full points as it was moist, succulent Paneer along with a great sauce which left a wonderful spicy tangy flavor in the mouth. The rice was equally good but probably the chili paste used could be toned down. But what was more pleasing, was the generosity of the Sardarji in giving a huge bowl of veg Manchurian with the fried rice (Please see the accompanying photographs) absolutely complementary to enjoy with the rice. This was a new one for us, which probably makes it a homely and friendly place to eat for people on a budget. Unfortunately in my dish, the chef forgot to control the salt levels, which made my Chinese Chopsuey quite salty. Otherwise, I liked the sauce of the Chopsuey, which was a perfect blend and flavor of the chicken stock used in making it. The noodles were quite crispy and the chicken used (large chunks), were absolutely soft and succulent. I find breast pieces of chicken generally dry and chewy, but this one was obviously from a better stock. The portions were humongous, so we had to doggie bag it for later.


The Spicy Paneer Chilly

A typical “mom n pop” kind of restaurant, run by the owner chef and his wife, they seem content in feeding others. On talking to him, after I took permission to photograph the foods served to us, he showed me the great reviews he has received from the media as trophies for his hard work. He has recommended that I have the Afghani Chicken kebab, the stuffed parathas and the Italian, when I come next. Return I will, as for me this a place to go back too for another meal. Damages for the two of us, along with soft drinks – Rs 450. This is one place highly affordable.

186 Bhagat Singh Colony, New Andheri Link Road, Chakala, Andheri (E), Mumbai Landmark: Near Large Gurudwara on Link Road Phone: 28367141, 28327141, 9004344623


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Sana’s Chicken Wings

My first recipe

I am starting my blog today with the recipe which my daughter Sana calls one of her most favorite, and keeps on asking me……”pappy, when are you making them chicken wings…..

It is a fairly simple recipe for a starter and can be had at any time. Buy the wings at any chicken wholesalers shop and ask him to cut into 3 pieces. Discard the tip part of the wing and use the other two. Well here goes…..

Chicken Wings – 1 kg
Ginger & Garlic Paste – 2 tsp
Tomato Puree – 1/4 cup
Tomato Ketchup – 1/4 cup
Red Chili Flakes – 1 tsp
Worcestershire Sauce – 2 tbsp
Maggi Chicken Cubes – 2 cubes
Vinegar – 2 tbsp
Sugar – 2 tsp
Salt – to taste
Peppercorns – 2 tsp crushed
Oil – 2 tbsp
Spring Onions – 2 stalks, cut into rounds till the green part
Wash and clean the wings thoroughly and leave them to dry on a strainer . Completely dry them with paper towels and keep them aside for marination. Now prepare the marinade. In a bowl mix all the other ingredients except spring onions, and make into a smooth paste. Mix the oil into the marinade and allow it to settle. Pour this over the wings and let it marinade for 2 – 4 hours in the refrigerator. Remove it 30 mins from the fridge before cooking to allow to come to room temperature. Remove the wings from the marinade and keep aside. Retain the marinade for cooking.
Take a non-stick flat bottomed saucepan or dish and put it on high flame. Heat it well till it is very hot (without any oil in it), and then put all the wings till all they are covering the entire bottom of the pan. Keep on stirring them till all the wings have left their moisture and are nicely browned. Pour the remaining marinade over it, mix and cover the pan to let the wings cook. When they are done, remove the lid and simmer it on a low flame till the the wings are completely dry and the oil floats to the top.
Remove on a serving platter, garnish it with the spring onions and serve hot.
Yum..mm with hot chapatis, pao (local mumbai bread), or with your favorite tipple…..ask my friends…

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Spicy Prawn Masala

Today, I have made a spicy prawn masala for my guests coming over for lunch. Here’s the recipe:

1/2 kg prawns (cleaned and de-veined)
2 onions chopped thinly
In a bowl combine the following to make a thick paste:
2 tbsp ginger-garlic paste
2 tsp chilli powder
4 tsp jeera powder
1/2 tsp turmeric powder
1/2 tsp any good mustard paste
6 tbsp white vinegar

In a karahi (saucepan), pour some oil and fry the onions till transculent. When done add the prawns and stir fry till it browns. Put the paste in a fry for a few minutes till the oil seperates from the masala. Lower heat and simmer for a few minutes till gravy thickens. Serve hot with plain boiled rice or “pao”, but chappaties will also do fine.

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