SCHEZUAN SAUCE MADE EASY

schezuan-sauce-2

SERVES: 1 cup        TIME: 5 Minutes

SCHEZUAN SAUCE INGREDIENTS:

  1. 20 pieces dry red chillies, soaked in warm for 20 minutes
  2. 4 tbsp chopped garlic
  3. 8 tbsp white vinegar
  4. 5 tsp sugar
  5. 4 tbsp sesame oil
  6. 2 tsp salt

SCHEZUAN SAUCE RECEIPE METHOD: 

  1. Remove all the warm water from the red chillies
  2. Combine all the ingredients in a mixer except sesame oil
  3. Blend until it turns out to be a fine paste
  4. Transfer the paste into a bowl and keep aside.
  5. Heat the oil to smoking point and pour over the chilli-garlic paste and mix well
  6. Allow it to cool. Put the mix in an air-tight container and store it in refrigerator

TIPS:

  1. Your spiciness will be dependent on the amount of red chillies you use.

 

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VEG CHINESE FRIED RICE MADE EASY

fried-rice

SERVES: 4 people        TIME: 40 Minutes

VEG CHINESE FRIED RICE INGREDIENTS:

  1. 2 cups Basmati rice
  2. 1/2 cup french beans
  3. 1/2 cup carrot
  4. 1 tbsp chopped celery
  5. 1 cup chopped spring onions whites
  6. 1 tsp soy sauce
  7. 1 cup chopped spring onion greens
  8. 1 tbsp oil
  9. Salt to taste

Garnishing:

  1. Use chopped spring onions

VEG CHINESE FRIED RICE RECEIPE METHOD: 

  1. Heat the oil in a frying pan
  2. Add vegetables, celery, spring onion whites and saute over a high flame for  4 minutes
  3. Saute until the vegetables are soften enough.
  4. Add basmati rice, soya sauce, spring onion greens and salt.
  5. Mix well and saute for 2 minutes.
  6. Serve hot by garnishing chopped spring onions

TIPS:

  1. You can serve the rice along with soya sauce, vinegar, chilli water or even schezuan sause

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PANEER BREAD ROLL MADE EASY

paneer-bread-pakoda

SERVES: 4 breads        TIME: 30 Minutes

PANEER BREAD ROLL INGREDIENTS:

  1. 4 slices bread
  2. Oil for deep-frying
  3. 1 cup mashed Paneer
  4. 1 tsp cumin seeds
  5. 1/2 cup finely chopped onions
  6. 1/2 cup chopped tomatoes
  7. 1/4 tsp turmeric powder
  8. 1/2 tsp chilli powder
  9. 1 tsp finely chopped green chillies
  10. 1 tbsp finely chopped coriander
  11. 2 tbsp oil
  12. Salt to taste

PANEER BREAD ROLL RECEIPE METHOD: 

  1. Heat the oil on a frying pan and add the cumin seeds.
  2. When the seeds starts crackling, add the onions and saute on a high flame for 2 minutes.
  3. Add tomatoes & 2 tbsp of water.
  4. Mix them well and cook on a slow flame for 3 minutes. However do not forget to stir continuously
  5. Now add turmeric powder, chilli powder, green chillies and 1 tbsp of water.
  6. Mix them well and cook on a medium flame for 2 minutes, while continuously stirring.
  7. Add the paneer, salt and coriander and 1 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  8. Place the slice of bread on a clean, dry and flat surface.
  9. Now spread a portion of the above paneer masala evenly over the bread slices.
  10. Make rolls of those bread slices and heat the oil in a deep non-stick pan.
  11. Dip the roll into deep frying oil and fry on a medium flame till it turns crisp and golden brown from both the sides.
  12. Drain on an absorbent paper to take away the oil.
  13. Serve Hot with tomato sauces and some potato Pringles. Cheers!

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SPICY POTATO WEDGES

aloo-masala

SERVES: 4 people        TIME: 25 Minutes

SPICY POTATO WEDGES INGREDIENTS:

  1. 4 cups un-peeled potato wedges
  2. 2 tsp coriander powder
  3. 2 tbsp oil
  4. 1/2 mustard seeds
  5. 1/2 tsp turmeric powder
  6. 2 tsp chilli powder
  7. 1 tsp garam masala powder
  8. Salt to taste
  9. 2 tsp lemon juice 

Garnishing:

  1. Use chopped coriander leaves

 

SPICY POTATO WEDGES RECEIPE METHOD: 

  1. Heat the oil in a non-stick pan, add mustard seeds and saute on a medium flame for a few seconds.
  2. Add potatoes and cook on medium flame for 2 minutes, while stirring occasionally.
  3. Add the chilli powder, garam masala powder, turmeric powder, coriander powder, salt and lemon juice.
  4. Cook on medium flame.
  5. Mix well and keep lid on non-stick pan till potatoes gets soften enough.
  6. Serve hot and garnish with coriander.

TIPS:

  1. You can use peeled potatoes instead of un-peeled ones.

 

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PANEER MAKHANI MADE EASY

paneer-makhni

SERVES: 4 people        TIME: 40 Minutes

PANEER MAKHANI INGREDIENTS:

Gravy Ingredients:

  1. 2 cups chopped tomatoes
  2. 1 cup sliced onions
  3. 1/2 cup cashew nuts
  4. 4 whole dry kashmiri red chillies, broken into pieces

    Other Ingredients:
  5. 4 tbsp butter
  6. 2 tsp garlic paste
  7. 4 cinnamon
  8. 3 cloves
  9. 2 cardamoms
  10. 2 bayleaves
  11. 1 tbsp dried fenugreek leaves (kasuri methi)
  12. 2 tsp garam masala
  13. 1/2 cup tomato puree
  14. Salt to taste
  15. 1/4 cup fresh curd
  16. 1 tsp sugar
  17. 4 tbsp fresh cream
  18. 2 cups paneer strips

    Garnishing:
  19. Use chopped coriander leaves

 

PANEER MAKHANI RECEIPE METHOD:

GRAVY:

  1. Combine all the GRAVY ingredients along with 1½ cups of water in a kadhai and boil on a high flame for 10 to 15 minutes or till the tomatoes are soft, while stirring occasionally.
  2. Cool and blend in a mixer to a smooth mixture and keep aside.

MAIN PROCESS:

  1. Heat the butter in a kadhai and add the garlic paste and saute on a medium flame for a few seconds.
  2. Add the cinnamon, cloves, cardamom and bayleaves and then saute on a medium flame for a few more seconds.
  3. Than add the dried fenugreek leaves, garam masala, tomato puree, above prepared gravy and salt.
  4. Now mix gently and cook on a medium flame for another 2 to 3 minutes, while stirring continuously (don’t forget to stir continuously).
  5. Than, add the curds, mix well and cook on a medium flame for 1 more minute.
  6. Now add sugar, ¼ cup of water, paneer and cream, mix well and cook on a medium flame for another 2 minutes.
  7. Serve hot garnished with chopped coriander leaves.

TIPS:

  1. You can use 2 tbsp fresh cream for garnishing.

 

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GREEN CHUTNEY

green-chutney

SERVES: 1 CUP        TIME: 10 Minutes

GREEN CHUTNEY INGREDIENTS:

  1. 2 cups chopped mint leaves (pudina)
  2. 1 cup chopped coriander (dhania)
  3. 1 small onion
  4. 1 to 2 tbsp lemon juice
  5. 1 tbsp sugar
  6. 4 to 6 green chillies
  7. 1/2 piece of ginger (adrak)
  8. Salt to taste

GREEN CHUTNEY RECEIPE METHOD:

  1. Combine all the ingredients and blend in a mixer
  2. To smooth the paste use little water (if required).
  3. Refrigerate and use as required.

TIPS:

  1. Store green chutney in frozen cubes that can be reused for atleast 1-2 months

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KOTHIMBIR VADI

kothimbir-vadi

SERVES: 4 people        TIME: 20 Minutes

KOTHIMBIR VADI INGREDIENTS:

  1. 2 cups besan
  2. 2 cups chopped coriander leaves
  3. 1 ½ cup water
  4. 1 tbsp rice flour
  5. 1 tsp turmeric powder
  6. 2 tsp cumin seeds
  7. 8 garlic pods
  8. 1 inch garlic
  9. 6-8 green chillies
  10. Oil for frying
  11. Salt as per taste

For Serving chutney
Green chutney

KOTHIMBIR VADI RECEIPE METHOD:

  1. Wash the coriander leaves then chop and keep them aside.
  2. Make a paste of ginger, garlic and chillies.
  3. In a bowl mix besan, rice flour and salt with water.
  4. Heat oil in a pan.
  5. Add cumin seeds, turmeric powder and ginger garlic chilli paste.
  6. Stir and add chopped coriander leaves.
  7. Sauté it for a minute.
  8. Add besan mixture and stir continuously. Stir until mixture becomes thick.
  9. Turn off the heat.
  10. On a silver foil, spread the besan coriander leaves mixture.
  11. Spread mixture evenly and pat with fingers.
  12. Let it cool down and cut into square shaped pieces.
  13. Now again heat oil in a pan and shallow fry the kothimbir vadi till crisp.
  14. Serve it hot with green chutney.

TIPS:

  1. You can have hot Kothimbir vadi with tomato sauce or green chutney

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