Category Archives: Chinese

Sesame Honey Chilli Potatoes


  • 3 potatoes, peeled and cut into fingers like for french fries
  • 2 crushed garlic cloves
  • 1 tsp red chilli pwd
  • 2 tsps tomato sauce
  • salt to taste
  • 1 1/2 tbsps oil

For sauce:

  • 1 tbsp tomato sauce
  • 1 tsp red chilli sauce
  • 2 tsps vinegar
  • 2 crushed garlic cloves
  • 1 1/2 tbsps honey
  • 1 tsp chopped coriander leaves (optional) or spring onion greens
  • 1/2 tbsp oil


Combine potato fingers, oil, red chilli pwd, tomato sauce, crushed garlic and salt and place in a ziplock bag and shake well. Grease a baking tray and spread the potato fingers on the tray and bake at 200 degrees C for 35-40 mts. You need to turn the potato fingers once during the baking process. OR you can deep fry the potato fingers to a golden brown shade. If deep frying add a tbsp of cornflour instead of oil to the potatoes and then deep fry. Remove onto absorbent paper and keep aside.
2 Heat a heavy bottomed vessel, add oil, add the crushed garlic and saute on high flame for few secs. Add the red chilli paste, tomato sauce and vinegar and combine. Add the baked potatoes and toss for a mt on medium-high flame. Add the honey and toss the contents till well combined. Turn off heat. Adjust salt if required.
3 Sprinkle toasted sesame seeds and garnish with spring onion greens or coriander leaves and combine. Serve warm as a starter/appetizer.

Source: Sailus Food

Chilli Baby Corn


  • 1/4 kg baby corn, cut into 1″ pieces
  • 2 small onions, quartered (optional)
  • 6-7 tbsps spring onion whites
  • 3-4 tbsps spring onion greens
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 2 tsp soya sauce
  • 2 tsps vinegar
  • 1 tbsp corn flour + 5 tbsps water
  • 1/2 tbsp brown sugar
  • 1 large green capsicum, cut into thin slices
  • 1 1/2 tbsps tomato sauce
  • 1 tsp green chilli paste
  • salt to taste
  • 2 tbsps oil

For marinade: (marinate baby corn with below ingredients for 10 mts)

  • large pinch black pepper powder
  • 1/4 tsp ginger-garlic paste
  • salt to taste
  • 1 tbsp corn flour + few tbsps water (the marinade should just coat the baby corn)


  • Heat 2 tbsps oil in a flat pan, place the thinly coated baby corn pieces next to one another and shallow fry till brown. Flip over and let it brown the other side. Remove and keep aside.
  • Heat a heavy bottomed vessel, pour the left over shallow fried oil (if necessary add 1-2 tsps more oil), add the chopped ginger and garlic and saute on high flame for about 30 secs. Add the chopped spring onion whites and quartered onions and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts.
  • Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine. Add the sauteed baby corn and toss for a mt on high flame. Add 1/4 cup water and adjust salt if necessary.
  • Add the cornflour water and combine on high flame, tossing the contents, for 3 mts. You will find that it becomes thick due to corn flour.
  • Add the chopped spring onion greens and combine. Garnish with more spring onion greens. Serve hot as a starter/appetizer

Source: sailusfood

Eggplants in Sweet and Sour Sauce – Indo Chinese Recipe



  • Eggplant – 1, large purple variety (used to make baingan bharta)
  • Onion – 2, medium, quartered
  • Dry red chilies – 3, tear into bits
  • Black pepper powder – 1/2 tsp
  • Tomato Ketchup – 2 tbsps
  • White vinegar – 1 tsp
  • Sugar – 1 tsp
  • Soy Sauce – 1/2 tsp
  • Corn flour – 4 tbsps mixed in 1/4 cup water
  • Spring onion greens for garnish
  • Oil – 2 tbsps
  • For Tomato Stock:
  • Onions – 2, medium, quartered
  • Tomatoes – 4, large, chopped
  • Garlic flakes – 7, lightly crushed
  • Ginger – 3/4″. finely minced


  1. Peel the eggplant and cut into 1/2″ thick slices. Cut each slice into 3/5″ broad fingers. Sprinkle a large pinch of salt on them and keep aside for 15-20 minutes.
  2. To prepare the stock, cut each onion into quarters. In a pressure cooker, place all the ingredients called for tomato stock and pressure cook upto 3 whistles. Turn off heat and allow the pressure to subside.
  3. Strain the contents that have been pressure cooked and keep the tomato stock aside
  4. Heat oil in a pan, stir fry the onions till transparent. Add red chilies, pepper powder and salt. Add the tomato stock and bring to a boil. Reduce flame, add tomato ketchup, sugar, vinegar and soy sauce. Simmer for 5 mts. Add the cornflour-water mixture slowly, stirring continuously. Simmer for 2 mts and the sauce will thicken. Turn off heat and keep aside
  5. Heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to medium and deep fry the eggplant pieces till soft. Remove onto an absorbent paper
  6. At the time of serving, add the fried eggplant pieces in the tomato sauce and cook for 2 minutes. Turn off heat and garnish with spring onion greens. Serve with noodles or steamed white rice.

Source: Sailusfood