Today am sharing some of my favorite recipes with all of you, hope you like it.
My love for Chinese dishes started when I was in Mumbai and used to go to Uncle’s Kitchen near Malad and Sri devi Restaurant at Malad station. Mouthwatering recipes I have had over there. So when I was at home some 2 months back, both my sis wanted to have Chilly Paneer. So here is the recipe am sharing with you.
You will need:
-1 big Capsicum
-2 large Onions
-15-20 Garlic pods
-1 tabespoon shredded Carrot and French Beans (Optional)
-I Egg to be used in batter.
-2 Tablespoon Ginger-Garlic Paste.
-Soya Sauce- 2 Tablespoons
-Maggi Hot and Sweet Tomato sauce- 1 Table spoon.
-2 Tablespoon Vinegar
-1 Tablespoon Green chilly sauce.
-Azinomoto or Chinese Salt- 1 Tablespoon
1-Take a bowl and add half cup corn flour and half cup Maida and 1 egg and a bit of salt. Mix it properly to get a homogenous mixture. Cut the Paneer into cubes and dip them into the mixture.
2-Deep Fry the paneer and keep them aside on a tissue paper.
3-In a Kadhai, add two tablespoon on vegetable oil (Sunflower or olive oil).
4-Add chilies, onions , capsicum, garlic, shredded carrot and beans and sauté them properly.
5-Add Ginger-garlic paste and fry them until they are cooked properly.
6-Then add the mixture of corn flour and water into the Kadhai.
7-In the next step, add soy sauce and vinegar and mix them properly.
8-Then add Maggi tomato sauce and Green chilly sauce and azinomoto into the above gravy.
9-Let this cook for 5 minutes.
10-Then add fried paneer cubes, cook for 2 minutes and garnish it with freshly shredded coriander leaves or Cilantro leaves also known as Chinese Parsley.
11-Then you are done! This is for 4-5 people. :))
Prawns in Schezwan Sauce:
I love Prawns like anything. My friends call me ‘Prawn maniac’. I love the Bengali preparation known as Prawn Malai Curry, simple Indian style Prawn curry, chilly prawn and my most favorite dish Prawns in Schezwan Sauce.
You will need:
-I/2 kg Deveined Prawns (Tiger prawns or any other)
-Two Large Onions
-3 Green Chillies
-10 to 12 Red Chillies
-15-20 Garlic Pods
-Coriander or Parsley Leaves.
-Maggi Hot and Sweet tomato Sauce.
-Ginger –garlic Paste
-1 tbsp Shredded Carrot
½ tbsp Sugar.
1-Add 3 Tablespoons of vegetable oil in a Kadhai. When the oil is smoky hot, add 2-3 red chilies. Remove the chillies and keep the oil aside.(This oil is particularly used in Schezwan preparations)
2-Boil the Rest of the red chilies and garlic pods in water. After that make a fine paste of boiled red chilies, garlic and onions.
3-Make batter of Maida, corn flour, soya sauce, salt and 1 egg. Dip the prawns into the mixture and fry it.
4-Add the oil prepared in the first step into the Kadhai. When it’s hot, add shredded green chilies, onions, garlic and carrot. Saute them properly.
5-Add the above prepared paste into the Kadhai along with one tbsp of Ginger garlic paste. Fry it till it’s cooked properly.
6-Add sugar, vinegar, azinomoto, soya sauce, Maggi tomato sauce and a glassful of Corn flour and water solution. Mix it properly and let it cook for 5-7 minutes.
7-Then when the consistency of the Schezwan Sauce thickens, add the fried prawns into it. Let it cook for 5- 7 minutes.
8-Garnish them with Coriander leaves or parsley. Serves 3- 4 people.
My love for Biriyani started when I visited City of Nawabs that’s Hyderabad few years back. I had few delectable dishes like Hyderabadi Dum Biriyani, Chicken curry at Alpha Hotel Near the old Station. I have had Biriyani here at Kolkata but they never ever matched in quality with what I had at Hyderabad. So I thought to prepare it myself. I prepared Vegetable Biriyani for the first time and simply fell in love with it. So here is the recipe.
You will need:
-Garam Masala ( Cinnamon, Cardamom, Pepper, Cloves.)
-1 to 2 Bay leaves
-2 Red Chillies
-1 Tbsp of Cashew and kismis.
-Shredded Vegetables( Potato, Carrot, French beans, Green peas, Cauliflower)
-Half Cup of Yoghurt.
-Ghee for taste.
-Everest Biriyani Masala- 1 tablespoon.
-Home made rose water.
-2 Glassful of Basmati rice.
-2 Large shredded onions.
-Few Saffron Strands
1-In a pressure cooker add 500 ml of water, basmati rice, bit of ghee and salt. Pressure cook for 10 minutes, sprinkle some rose water and add few saffron strands and keep it aside well covered for keeping the aroma intact.
2-Fry half of the shredded onions in oil and keep it aside.
3-Add oil (I don’t use much ghee) in a Kadhai and when it’s hot add garam masala, Bay Leaves, and left of the shredded onions and bit of sugar.
4-Cook till onion gets golden brown. Add shredded vegetables and cook for 10 to 12 minutes with low flame.
5-Add salt, yoghurt, cashew and kismis into the cooked vegetables and further cook it for 5 minutes with low flame.
6-Add 1 tbsp of Everest Biriyani Masala.
7-When You are done with it mix half of the cooked rice properly into the kadhai so that you get a mixture of vegetables and white-orange colored rice due to saffron.
8-In a pot, Add other half of the rice then a layer of vegetables and then a layer of rice. Garnish it with mint leaves and fried onions.
9-Serve it hot. Serves 4 people.