Paneer Lollypop

Paneer Lollypop in Marathi

Time: 30 minutes
Serves: 4 persons
Ingredients:
1 cup Paneer, grated
2 medium potatoes, boiled
1.5 tsp ginger, grated
1 tsp garlic paste
2 tsp light soy sauce
1 tbsp corn starch
1/4 cup cilantro,finely chopped
1/2 tsp white pepper
2 to 3 green chilies, finely chopped
1/4 cup finely chopped onion
3 tbsp Maida, for dusting
salt to taste
oil to deep fry

8 to 10 ice candy wooden sticks OR baby corns

Method:
1) Peel the potatoes and mash without any lumps.
2) Mix all the ingredients except Maida. Knead well and divide into 8 lemon size balls.
3) Take 1 mixture ball and pierce the candy stick into it. Press gently between your palms to secure it on the stick. This way, prepare all the lollypops.
4) Roll the lollypops in dry maida. Coat lollypops well and shake slightly to remove excess maida.
5) Heat oil to deep fry lollypops. Deep fry over medium heat. Turn occasionally to cook evenly.
Serve hot with Schezwan sauce or tomato ketchup.

Tips:
1) Do not use potatoes which become gooey after mashing. Russet potatoes work well.
2) Adjust the amount of chili to your preference.
3) Use WOODEN sticks.
4) If using baby-corn, pierce thicker side of the baby-corn in paneer ball.

Noodles Thin Soup

Noodles Thin Soup in Marathi

Time: 20 minutes
Servings: 3 to 4

Ingredients:
2 to 3 Mushrooms
3 Tbsp Carrot, Julienne
3 tbsp Capsicum, Julienne
2 tbsp cabbage, finely chopped
2 to 3 baby corn, cut into 1 inch pieces
1 green chili, finely chopped
1.5 tsp garlic paste
1 tsp oil
4 cups vegetable stock
30 grams Noodles
1/4 tsp white pepper powder
1 tsp vinegar
1 stalk spring onion, Keep white and green part separate, chop finely
Salt to taste

Method:
1) Boil sufficient water to cook noodles. Add 1 tsp salt to the water. Add noodles in boiling water. Cook the noodles and add to cold water after cooked completely.
2) Heat oil in a wok. Add green chili and garlic paste. Saute carrot, capsicum, cabbage, baby corn, white part of spring onion and mushrooms for couple of minutes. Add vegetable stock and let it boil.
3) Once stock starts boiling, add vinegar, and salt to taste. Boil for couple of minutes. Add noodles and cook for a minute. Sprinkle white pepper powder.
serve into the soup bowl. Garnish with spring onion. Serve hot.

Tips:
1) If vegetable stock is not available, use water. OR you may use any other type of stock like chicken stock.

Chinese Noodles Frankie

Noodles Franki in Marathi

Make the following Recipe kids friendly - See tip below

Time: 40 minutes
Yield: 6 to 8 medium Frankie

Ingredients:
For Stuffing
1 medium noodles cake (50 to 70 grams)
1 cup cabbage, thinly sliced
1/2 cup carrot, thinly sliced (make very thin strings)
1 small bunch of spring onions
1/2 cup capsicum, thinly sliced
1 tsp oil
1 tsp ginger paste
1 tsp garlic paste
2 green chilies, finely chopped
1 tsp red chili sauce
1 tsp green chili sauce
1/2 tsp soy sauce
salt to taste
For frankie Wrap
3/4 cup Maida
2 tbsp oil
salt to taste

Method:
1) Boil around 4 cups of water and cook noodles as per instructions given on the packet. Once noodles are done. drain the hot water and immediately add cold water.
2) Heat oil into a pan. Add ginger-garlic paste, green chilies. Saute for 5 seconds. Then add capsicum, carrot and cabbage. Also add red chili sauce, green chili sauce, soy sauce and salt to taste. Mix well. Do not cook for longer. We need vegetables crispy. Add noodles and toss well. Transfer the mixture into another bowl. Do not keep it in the hot pan, noodles will become sticky.
3) Add 2 tbsp oil and 1/2 tsp salt into maida. Knead the dough by adding water. Make very soft dough. Also use some more oil to make it soft and pliable.
4) Divide the dough and the stuffing into 6 equal portions. Dust the dough ball with some dry maida flour. Roll it to a nice thin circle. Roast both sides over heated tawa.
5) Spread 1 portion of the stuffing at the middle line of the circle. Wrap the stuffing by pulling two sides. Press with spatula. Serve hot with Tomato ketchup.

Tips:
1) To make the above recipe Kids friendly, do not add chili sauces and green chili. Instead, use tomato ketchup.

Manchow Soup

Manchow Soup in Marathi

Time: 25 to 30 minutes
Servings: 3

Ingredients:
1 Tbsp oil
5 garlic cloves, finely chopped
1 inch ginger piece, finely chopped
1 to 2 green chilies, finely chopped
1 cup finely chopped vegetables:- green bell pepper, carrot, mushrooms, white part of spring oion
3 cups vegetable stock - Click here for the recipe
1 tbsp soy sauce
1/2 tsp vinegar
1/2 tbsp tomato ketchup
1/2 tbsp maggi chili masala sauce
1 tbsp corn starch or corn flour
2 pinches white pepper powder
salt to taste
For garnishing - green part of spring onion, finely chopped
1/2 cup Noodles (optional)

Method:
Noodles: Boil the noodles in salt water and cook until 80 to 90 % done. Deep fry half of the noodles until crispy. Keep the remaining noodles to add in the soup.

1) Heat a tbsp of oil in a wok. Add finely chopped ginger and garlic to it. Saute for 4 to 5 seconds. Add green chili and chopped vegetables. Cook the vegetables until half done. Add salt.
2) Add 3 cups vegetable stock. Once it starts boiling add 1 tbsp soy sauce (Light soy sauce), tomato ketchup and Maggi chili sauce. Let it boil for a minute. Taste the soup and adjust salt. Also sprinkle white pepper powder.
3) In a small bowl, mix corn starch and 1/4 cup water. Blend well and add to soup. Boil for 2 to 3 minutes. Add vinegar. If you are going to add noodles, add cooked noodles.
Serve into a soup bowl. Garnish with finely chopped green part of green onion and fried noodles.

Tips:
1) If the vegetable stock is not available,use plain water.

Hakka Noodles

Hakka Noodles in Marathi

Time:30 minutes
serves: 2 persons

Ingredients:
2 Noodle cakes (approx 50 gram each)
1 tbsp oil
1/2 tbsp soy sauce
5 big garlic pods
1/2 inch ginger
1 tbsp red chili sauce (I used Maggi masala chili sauce)
1 tbsp tomato paste
salt to taste
1/2 tsp vinegar
Vegetables: Bell pepper, Carrot, cabbage, mushroom, green onion - thin slices
(total vegetables should be 1/3rd of cooked noodles)
2 to 3 tbsp green onion, finely chopped

Method:
1) Boil around 6 cups of water. Add 1 tbsp salt and Noodles. Keep ready a container filled with cold water. Once noodles are almost done (90%), drain the water and immerse the noodles into cold water. Drain the cold water just before sauteing vegetables.
2) Prepare a fine paste of ginger + garlic + red chili sauce + tomato paste.
3) Heat oil into a wok. Add the paste of ginger+garlic+red chili sauce+tomato paste. saute for few seconds.
4) Add vegetables and saute for 10 to12 seconds over high heat. Add drained noodles and soy sauce. Mix nicely. At the end add vinegar and salt (if required). Garnish with green onion
Serve hot.

Paneer Finger Pakora

Paneer Pakoda in Marathi

Time: 15 to 20 minutes
Yield: 10 to 12 pieces

Ingredients:
200 Gram paneer, cut into finger sized slices
1 tbsp corn flour
1 tbsp Maida
Salt to taste
1 tsp Red chili powder
Marination
2 tsp green chili sauce
2 tsp soy sauce
Oil for deep frying

Method:
1) Mix chili sauce and soy sauce into a medium bowl. Marinate paneer slices with this mixture for 5 minutes
2) Mix corn flour, maida, salt and red chili powder into a bowl. Dust marinated paneer with this mixture and deep fry in hot oil until golden brown.
Serve with Chili sauce as an appetizer.

Mushrooms in Manchurian Sauce

Mushroom curry in Marathi

Time: 30 Minutes
Serves: 3 persons

Ingredients:
For Mushroom Curry
12 no. Button mushrooms, sliced
2 tsp oil
1 Spring Onion, finely chopped (Reserve some greens for garnishing)
3 Garlic cloves, crushed
2 tsp Ginger paste
1 small green chili, slit
1 tsp Soy sauce (I used Ching's chili soy sauce)
1/4 tsp vinegar (if you want more sour taste add 1/4 tsp more)
1 and 1/2 cups Water or vegetable stock
2 tbsp corn starch or corn flour
Salt to taste
For Rice
1 cup Long grain rice (Basmati)
1/2 tsp Salt
2 allspice balls

Method:
Rice:
1) Wash rice under running water. Drain the water and keep the rice aside for 15 minutes.
2) In a cooking pot. heat 2 cups of water, add all spice balls and salt. Stir nicely.
3) Once water starts boiling, add washed rice and let it cook till rice is fluffy.
Mushroom curry
1) Heat oil in a nonstick pan. Saute ginger paste, green chili and garlic. Saute white part of spring onion for few second. Add soy sauce and 1 cup vegetable stock.
2) In a small bowl, mix 1 tbsp corn starch into 1/2 cup vegetable stock. Mix well and remove any lumps. Once the the vegetable stock starts boling, add this mixture to it and let it cook over medium heat. If you want to make the sauce more thick, add 1 tbsp corn starch to 1/4 cup water and add it to the sauce.
3) Add mushrooms and very little salt. Also add vinegar and let it cook for one or two minutes.

Fill a bowl with steamy rice and pour mushroom curry over it. Garnish with Green onions and serve hot.

Singapore Noodles fried rice

Singapore Noodles Rice in Marathi

Serves: 2 persons
Time: 35 minutes

Ingredients:
3/4 cup Rice
50 gram Noodles
1/4 cup Carrot, small cubes
1/4 cup Bell pepper, small cubes
1/4 cup Green Peas
1/4 cup Onion, sliced
1 stalk Spring Onion, finely chopped (save greens for garnishing)
1 inch Ginger, grated
5 to 6 cloves garlic, crushed
Green chilies 2 slit
1 tsp Soy sauce
1/4 tsp Pepper powder
1 tsp Vinegar
1 tsp Sugar
1 tbsp curry powder
2 tbsp Oil
Salt to taste

Method:
1) Wash Rice, remove all the water and keep aside for 15 minutes. Heat 4 cups of water, add salt. Once it starts boiling, add washed rice and let it boil until rice is 90% cooked. Then immediately drain the hot water and run some cold water. Drain and keep aside.
2) Break noodles into 1 to 2 inch length strings. Boil 2 to 3 cups of water. Cook the noodles according to packet instructions.
3) Heat 1 tbsp oil in a wok. Saute ginger, garlic, green chilies and onion for 20 to 30 seconds. Add carrots and cook for a minute. Then add bell pepper and saute for 30 seconds. Also add spring onion and saute. saute all the vegetable over medium-high heat.
4) Now add 1 tbsp of oil and curry powder. Mix nicely. Now add rice, soy sauce, pepper, powder, vinegar and sugar. Mix well. Also add noodles. Stir gently and coat the rice and noodles with masala evenly. Add little salt if needed.
Garnish with greens of spring onion. Serve hot.

Paneer 65

Paneer 65 in Marathi

Serves: 2 persons
Time: 40 minutes.

Ingredients:
1 tbsp Oil
1 tbsp chopped garlic
1 tbsp chopped ginger
2 green chilies
1 tsp Red chili powder
1 tsp Cumin powder
1 tbsp Cilantro
Chili Garlic Paste = 5 dried red chilies (Broken into pieces) + 3 Big Garlic Cloves + 1 tbsp Vinegar
1 tbsp Soya sauce
Salt to taste
1/2 cup Green Bell pepper, thin slices
200 gram Paneer, cut into stripes
For marination = 1 tbsp Corn flour + 2 tbsp water + 2 tsp Ginger garlic paste
6 to 7 Curry leaves (Deep fried)
1 tbsp Green Onion for garnishing

Method:
1) Soak Red Chilies into vinegar for 1 hour. Grind Chili vinegar mixture and 3 garlic cloves to fine paste.
2) Marinate paneer pieces into mixture of 1 tbsp Corn flour, 2 tbsp water, 1 tsp Ginger-garlic paste. Deep fry marinated paneer pieces until light brown.
3) Heat oil in a medium skillet. Add chopped ginger, garlic and green chilies. Saute until ginger-garlic starts to brown.
4) Add red chili powder, cumin powder and cilantro. Saute and add Garlic Chili Paste, soy sauce and 1 tbsp of remained marination. Also add salt and mix well.
5) Now add bell pepper, saute for about 1 minute. Add deep fried paneer pieces and saute for 30 to 40 seconds. At the end sprinkle little black pepper and garnish with Green onion and fried curry leaves.

Vegetable Coriander Soup

Vegetable Soup in Marathi

Servings: for 3 to 4 persons (approx 1 cup per person)

Ingredients:
2 tbsp grated Carrot
2 tbsp Cauliflower, finely chopped
2 tbsp Cabbage, finely chopped
2 tsp Garlic paste
2 tbsp Oil
3 tbsp Cilantro, finely chopped
4 tbsp Green Onion (Only green part)
Salt to taste
1/4 tsp Black pepper powder
1 tsp Vinegar or Lemon juice
2 tbsp Corn Starch
4 cups water
1 tsp Soya sauce


Method:
1) Heat a wok or pan. Add garlic paste and saute until pink in color. Do not saute too long.
2) Add Cauliflower, Carrot and Cabbage. saute for 30 to 40 seconds over high heat. Add half of the green onions, saute for 10 to 15 seconds. Immediately add 3 and 1/2 cups water out of 4 cups. Also add salt to taste. Stir well.
3) To thicken the soup, we will be adding Corn starch. Mix 2 tbsp corn starch in the remaining 1/2 cup of water. Remove all the lumps. Once the soup starts boiling, add corn starch mixture into it and keep stirring to prevent lumps.
4) Let it simmer for couple of minutes to let the rawness of Corn starch go away. After 2 minutes turn off the heat. Add vinegar and Cilantro. Give a nice stir. Pour into serving bowl. Sprinkle little Pepper and garnish with Green Onions. Also add few drops of soy sauce if you like.

Note:
1) In this soup vinegar tastes better than lemon juice. But if you don't like flavor of vinegar, lemon juice also works.
2) Adjust the consistency of soup according to your liking.

Pineapple Fried Rice

Pineapple fried Rice in Marathi

Serves: 2 persons

Ingredients:
3/4 cup Basmati Rice
2 1/2 cups water
1/2 tsp + 1 tbsp Oil
1 tsp Ginger, grated
1 or 2 green Chilies, sliced into two pieces
3 strings Green Onion, finely chopped (Keep aside a tbsp for Garnishing)
1/2 cup Pineapple, very small cubes
1 tsp Soy sauce
1/2 Vegetable bullion cube (Optional) or 2 cups Vegetable Stock

Method:
1) Wash Basmati rice with water and drain. Keep aside for 15 minutes. Boil 2 cups water in a deep pan. Crumble vegetable stock cube with fingers and stir in boiling water till dissolve in the water. If you are using readymade vegetable stock, no need to add vegetable bullion cube. Now add washed rice, little salt and 1/2 tsp Oil. Do not stir too much, it breaks the rice grains. Rice should be fluffy and not sticky.
2) Carefully, put and spread cooked rice into a big plate, so that it cools down faster.Once steam goes off, place another plate upside down and cover the rice plate. Put it into refrigerator for an hour. This will prevent rice grain from sticking and each grain will be remain separated.
3) Heat 1 tbsp Oil in a wok, add 1/2 tbsp ginger and chopped green chilies. Also add green onions, stir for 10 seconds and drizzle 1 tbsp soy sauce. Add cooked rice. Add salt to taste and mix well. saute for 1 or 2 minutes.
4) Turn heat to medium, add pineapple chunks and remaining ginger. Stir for a minute.
Garnish Pineapple Rice with Green Onion. Serve hot.

Serve this rice with Chinese Stir Fried Vegetables

Note:
1) To cook Rice, use water if you don't have vegetable stock or vegetable bullion.

Labels:
Pineapple fried rice, Asian Fried rice recipe

Schezwan Potato

Schezwan Potato in Marathi

Serves: 4 persons (1/2 cup each)

Ingredients:
3 medium Potato (Know more - Is Potato bad for health?)
2 tsp Sesame
2 tbsp Peanuts
1/2 tsp Cumin Seeds
1/2 tsp Vinegar
1/4 tsp Soy Sauce
1 tbsp homemade Schezwan Sauce OR 2 tbsp Ching's Secret Schezwan sauce (Readymade)
4 tbsp Oil
1/2 tsp Red Chili Powder
2 Red Chilies
Salt to taste

Method:
1) Boil and peel Potatoes. Cut them into big chunks (6 pieces of each Potato). Heat 4 tbsp Oil in a medium sized frying pan, add potato cubes and let them become crispy and nicely brown from outside. When all cubes are done, transfer them to a paper towel. Sprinkle little salt and red pepper (Note 1) over Potato cubes and mix gently.
2) In the remaining Oil, add Peanuts and saute until brown in color. Immediately add cumin and sesame seeds. Stir nicely add red chilies (Note 1) and fried potatoes. mix well. Add schezwan sauce, Soy sauce and Vinegar. Turn off the heat. Mix nicely and serve hot.

Homemade Schezwan Sauce











Labels:
Schezwan Potato, Shezwan Sauce Potato

Gobhi Manchurian

Gobhi Manchurian in Marathi

Servings: 2 persons



Ingredients:
1 & 1/2 cup Cauliflower Florest (Small Florets)
::::For Batter::::
1/4 to 1/2 cup Corn Starch
1 tbsp All Purpose Flour (Optional)
1/2 tsp Red Chili Powder
1/4 tsp Black Pepper Powder
Salt to taste
Oil for Deep Frying
::::Sauce::::
1 tbsp Oil
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 tbsp Soy Sauce
1/2 tsp Sugar
1/2 cup Onion, finely chopped
2 Green chilies, finely chopped
1/2 tsp Chili Flakes
1 tbsp Vinegar
1 tsp Corn Starch
Approx. 1/2 cup water
salt to taste
::::For Garnishing::::
2 tbsp Scallions, finely chopped
1/4 cup Cabbage, thinly sliced (Optional)


Method:
1) First we will make Sauce. For that, heat a nonstick pan on High heat. Add oil, saute Ginger-Garlic Paste, Green Chilies. Then add Sugar and Soy sauce, saute for few seconds.
2) After few seconds, add Onion and let it cook on medium heat. Meanwhile, Mix 1 tsp Corn starch and 1/4 cup Water. Once Onion is done, add this mixture in the cooked Onion. Now, add Chili Flakes, Vinegar and salt. We need a thick sauce, so, add little water if needed. Corn starch should cook properly, so let the sauce cook for about 1 or 2 minutes. Remove from heat and keep aside.
3) Now start making Cauliflower nuggets. In a medium and deep pan, heat around 2 liters of water. Add some salt and 2 pinch of Turmeric. Once water starts boiling add cauliflower florets and cook for about 2-3 minutes. Do not cook completely, we need half cooked Florets. Also don't cover the pan while water is boiling. (Note 1)
4) Drain and put these florets on a paper towel. Let the Florets cool down. Meanwhile, make the batter. In a bowl, mix corn starch and All purpose flour. Add water and make thick batter. Add Red Chili Powder, Black pepper and salt to taste. Mix well, remove all the lumps
5) Heat oil for deep frying. Once oil is heated, turn the heat on medium. Dip and cover the florets with the batter. Deep fry on medium heat till color changes to light brown.
6) Put fried florets on a paper towel to remove excessive oil. Put them in a bowl and sprinkle little Red chili Powder over all florets.
7) Reheat the sauce, add Scallions and Cabbage mix well. Now put fried florets in cover with the sauce. Serve hot as an Appetizer.

Note:
1) If you use don't cook Florets before frying, they will remain uncooked inside after frying. But if you cook them completely, they wont taste good. That's why we are cooking them slightly and not completely.
2) For the batter, you can use only Corn starch without adding All Purpose Flour. But, do not use only All purpose Flour, as Corn starch gives crisp after frying.
3) Use small florets, as large sized florets might remain uncooked inside after deep frying.

Labels:
Gobhi manchurian, Appetizer recipe, Cauliflower Manchurian, authentic Chinese

Schezwan Sauce

Schezwan Sauce

Serves: approx ½ cup

Serve this Schezwan Sauce with Chinese Stir Fried Vegetables

Ingredients:
1 tsp Garlic Paste
2 tsp finely chopped Garlic
2 tbsp finely chopped Spring Onion
1 tbsp Green part of Spring Onion
1 tbsp Cilantro, finely chopped
1 tbsp Crushed Red Chili
1 ½ tbsp Red Chili Powder
1/3 cup Tomato Puree
1 tbsp Soy Sauce
1½ tbsp Vinegar
2 tsp Oil
1 tsp Corn Flour
¼ tsp Sugar
¼ tsp Pepper Powder
Salt to taste

Try another recipe of Schezwan Sauce

Method:
1) In a wok or nonstick saucepan, heat oil. Add Garlic paste and chopped garlic. Wait until color changes to light brown, then add spring Onion, Cilantro and crushed red Chili. Stir well and sauté for 1 or 2 minutes.
2) Then add Red chili powder, Tomato Puree, Soy Sauce, Vinegar and mix nicely. Add Sugar, Black Pepper and salt to taste. Combine nicely.
3) In a small bowl add 1 tsp Corn flour and 2 tbsp water, mix well and pour this mixture to the sauce. Mix properly and let it cook on medium low heat for about 1-2 minutes.
4) Once Sauce become thick, remove pan from heat. Garnish with Green part of Spring Onion.

Note:
1) This sauce is very hot in taste. So use it very carefully or you can reduce the amount of Red chili Powder.
2) Refrigerate the remaining sauce in an airtight container. It remains good for 6-7 days.

Labels:
Schezwan Sauce, szechwan, Sichuan sauce, Chinese Food

Chinese stir fried vegetables with Rice

Chinese stir fried vegetables with Rice

Serves: 2 persons

Ingredients:
::::Rice::::
¾ cup Basmati Rice
1½ to 2 cup water
Salt to taste
1 tsp Oil
::::Vegetables::::
1½ to 1 ¾ cup mix vegetables (Carrot, Onion, Bell Pepper, Baby Corn, Cauliflower etc.)
I had used following vegetables:
½ cup Bell Pepper, sliced Lengthwise
¼ cup Baby Corn (1/2 inch pieces)
¼ cup Cauliflower (small florets)
¼ cup Carrots, thinly sliced (1 inch pieces)
6 to 7 thin slices of Potato (peeled)
¼ cup Onion, sliced lengthwise
--
1 ½ tbsp Soy sauce
2 tsp Vinegar
1 tbsp Cornstarch / Corn Flour
1 tsp Chili Sauce
1 tsp Ginger Paste
½ tsp Garlic Paste
2 dried red Chilies
1 tsp Oil
Sugar, Salt and Pepper to taste


Method:
1) Wash Rice with water and drain. Keep aside for half an hour. Then take a deep pan to cook rice. Add washed rice and water. Put in Oil and salt to taste. Give a stir and let the rice cook on medium heat. Do not cover with lid. Otherwise, rice could become sticky.
2) In a saucepan, boil 2 cups of water. Add Baby corn, Carrot, Cauliflower and potato slices and parboil these vegetables. Once vegetables are half cooked, drain the remaining water and reserve ½ to ¾ cup water for later use.
3) Heat a wok or any nonstick saucepan. Add oil and let it become hot. Then add Ginger-Garlic paste. Put in Red chilies and sauté for few seconds. Add onion and sauté for around 40 seconds. Do not cook Onion completely.
4) Then add Bell pepper fry for a minute. Add half-cooked vegetables and mix well. Also add Soy Sauce, Vinegar and Chili Sauce, give a nice stir.
5) Mix the reserved water and Corn flour together, and add it to fried vegetables. This will help to form nice thick gravy to stir fried vegetables. Then add salt, sugar and pepper to taste. Mix well
Serve hot with Basmati Rice. In addition, serve Sichuan Sauce along with Stir-fried Vegetables

Note:
1) If you are a fan of Tofu, add some while cooking.

Labels:
stir fry vegetables, Chinese stir fry vegetables, stir fried vegetables

Cabbage Apple Salad

Cabbage Apple Salad in Marathi



Ingredients:
1½ cup thinly sliced Cabbage
½ cup Red crisp Apple cubes
¼ cup finely chopped Green Onion
½ tsp grated ginger
2 tbsp roasted peanuts
½ tsp Soy Sauce
½ tsp Vinegar
1 tbsp Sugar
1 tbsp finely chopped Cilantro
1 tsp lightly roasted Sesame seeds
¼ tsp Crushed red pepper (optional)



Method:
1) Mix Soy Sauce, Vinegar, sugar and grated ginger together.
2) Peel roasted peanuts and crush them coarsely.
3) In a mixing bowl, take sliced cabbage. Cut Red Apple into cubes and put into mixing bowl. Pour the mixture we have prepared in step 1. Mix all gently.
4) Garnish with roasted Sesame Seeds, Cilantro, coarsely crushed Peanuts, Green onion, and Crushed Red chili.

Note:
1) Select fresh Cabbage and Red Apple.
2) In this salad, there is no need to add salt. However, if you want you can add pinch of salt in salad.
3) Cut apple a minute before serving salad. If you keep the apple cubes ready, it will turn apple color to brown.

Labels:
Cabbage salad, Apple salad, Salad Recipe, healthy salad recipe

Paneer Chili

Paneer chili



Ingredients:
150 Gram Paneer
6-7 Dry Red Chilies
Oil for Deep Frying
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Tomato paste
½ cup thinly sliced Onion
¼ cup thinly sliced Bell pepper
¼ cup finely chopped Green onion
2 tbsp Corn Starch or Corn Flour
2 tsp Soy Sauce
1 tsp White Vinegar
Salt to taste
½ tsp Sugar
½ tsp Black pepper powder

Method:
::::Chili Sauce::::
1) Boil ¾-cup water in a saucepan. Break Dry red chilies and put it into boiling water. Boil for 2 minutes, turn off the heat and cover the saucepan with lid. It will make chilies little soft. Keep it cover for 10 minutes. Drain and reserve the chili water. Grind chilies to fine paste.
2) Mix Tomato paste and chili paste together. In a saucepan, heat 1 tbsp oil, stir this mixture for a minute, and transfer this paste to another bowl. This is our Chili Sauce.

::::Paneer::::
1) Cut Paneer into 1-inch cubes. In a bowl, add little salt, ½ tsp Black Pepper Powder, 1 pinch each out of 1 tbsp Garlic paste and Ginger paste. Mix all this ingredients very well. Marinate Paneer cubes gently with this mixture.
2) In other bowl, add 1 tbsp corn flour/ Corn Starch and 5-6 tsp water, make thin consistency paste. Heat enough oil for deep-frying. Use small nonstick deep fryer, which will give us, required depth for deep-frying by using less amount of oil. Dip marinated Paneer pieces into Corn flour paste, and deep-fry these pieces till color turns to golden. Fry 2-3 pieces at a time. Do not fry longer; it could affect the taste of Paneer. Transfer fried pieces to Paper towel and remove extra oil.
3) Mix reserved Chili water and 1 tbsp remaining Corn flour paste together.

::::Chili Paneer::::
1) Heat 2-3 tsp oil in a nonstick frying pan. Add remaining ginger-garlic paste and sliced onion and sauté. Once onion is half cooked, add sliced bell pepper and sauté. Do not cook bell pepper completely. Add chili sauce, which we have prepared in 1st step. Add Soy sauce, Vinegar, Sugar and mixture of Chili water and Corn Flour paste. Let the mixture become little thick. Once mixture becomes thick, add fried Paneer Pieces and mix gently. Cook for a minute. Garnish with Chopped green onion and Serve hot as starter.

Note:
1) While coating Paneer with Corn Flour paste, be careful about the consistency of the paste. It should not be thick. It will affect the taste. We want very thin coating of Corn flour paste on Paneer.

Labels:
paneer chili, paneer recipe, Chili paneer, chilli paneer, Starters recipe

Spring Roll Dipping Sauce

Dipping Sauce in Marathi

Hot Dipping sauce for Spring Rolls.

I tried a lot to prepare a perfect dipping sauce for sprig rolls, wantons and other Chinese starters. And this combination, accidentally prepared with available ingredients stand out as the best of the lot. You can also use this sauce to cook tasty fried rice. The recipe uses good amount of oil and chilies, so a cup is enough for around 5 people for dipping.

Ingredients:
3 tbsp oil
4 garlic cloves, minced
1 tsp sugar
Water, for mixing and grinding the spices
1 tbsp soy sauce
1 tsp vinegar
1/2 cup Tomato paste
1/4 cup onion finely cut
1/4 cup green onion finely cut
1 tsp garlic paste
4-5 Dry Red Chilies, cut
Salt
Black pepper powder, freshly ground
Red Chili Powder, if required

Method:
1) Mix together tomato paste, Red Chilies, salt, half of the onion, ginger paste, garlic cloves. Use canned or ready made tomato paste, fresh tomatoes will change the dipping sauce taste and color completely. Grind all the above ingredients with little water to prepare red paste.
2) Heat the oil; add remaining half of the onion, green onion quickly. We don’t want to cook onions, as raw-half cooked onions add crunch and texture to the sauce.
3) Add Soy Sauce & Sugar. Stir in quickly and add the prepared red paste.
4) Cook the paste till it leaves oil.
5) Add Vinegar. Turn of the heat.
6) Taste the sauce after some time. It should taste spicy and extreme hot. Adjust salt, vinegar and red Chili powder if required. Add black pepper powder. Mix well.


Labels:
Spring roll dipping sauce, recipe for dipping sauce, Asian dipping sauce, hot dipping sauce recipe, hot and spicy sauce, homemade dipping sauce

Spring Roll

Spring Roll in Marathi

Servings : 12 medium Rolls

Ingredients:
Spring roll wrappers:
1/2 cup Maida
1/2 cup Rice Flour
1/2 cup Corn Starch
Salt to taste
3 tbsp Oil
For Filling:
1 cup Shredded Cabbage or Chopped finely lengthwise
1/2 cup Finely Chopped Bell pepper lengthwise
2 Carrots grated
2-3 tbsp thin sliced French beans
1/2 cup finely chopped onion lengthwise
2 strings of Green Onion finely chopped
1 to 1 & half tbsp Soy sauce
1/4 tbsp Fresh ground Black Pepper
Salt to taste
1/2 tbsp Oil

Method:
1) Sift maida, corn starch and rice flour. Heat 3-4 tbsp oil to high temperature and put into sifted flours. Add salt to taste. Knead with the water, and make tight dough. Cover it with lid for half an hour.
2) Grease a non stick pan with 1/2 tbsp oil. Heat the pan on High heat. Add chopped onion, sauté for around 20 seconds and keep aside.
3) Then add chopped bell pepper and chopped cabbage and fry for few seconds or till half cooked. While frying, add salt soy sauce and black pepper. Keep them aside. Then put grated carrot and half cook. Similarly, half cook the green onions. Mix all the half cooked vegetables together.
4) Make 1 and half inch balls out of the dough. Roll it very thin with roller pin. This tortilla should be evenly thin. Cut the edges and make a square.
5) Put 1-2 spoons of filling on the wrapper as shown in photo 2.


6) Fold as shown in photo 3 & 4 and make a roll.






With little water stick the edges. Make all the rolls and deep fry on medium heat. If we fry rolls on high heat it would not be cooked properly from inside.
Very soon I’ll post the recipe for Spring roll dipping.

Labels:
Spring Roll, Spring Roll recipe, vegetable spring roll, Chinese spring roll, recipe for vegetable spring roll, spring roll wrappers, spring rolls recipe

Hot and Sour Soup

Hot and Sour Soup

Ingredients:
4 cups Vegetable stock
4-5 French beans, chopped
½ cup carrot, grated
1/2 cup Cabbage, shredded
3-4 mushrooms, chopped
1 small Green capsicum, chopped
1/2 cup Onion, chopped
2-3 stalk Spring onion greens, finely chopped
2-3 cloves Garlic, chopped
1 inch piece Ginger, grated
2 tbsp vinegar
2 tbsp soy sauce
1 tbsp corn flour
2 Green chilies
Salt to taste
1 tbsp sugar
2 tbsp Oil
Some Flat Noodles, fried

Method:

1) Cook Noodles with a pinch of salt. Once noodles are done, cool and drain. Fry them and keep aside.
2) Heat oil in a deep pan. Add onion, garlic and ginger and sauté for a minute.
3) Add French beans, carrot, cabbage and mix. Briefly sauté for 1-2 minutes on high heat
4) Add mushrooms and continue to sauté. Then Add Capsicum and continue to sauté.
5) Add soy sauce then vegetable stock. Mix and add salt, sugar and mix. Add corn flour mixed in a little water and keep aside
6) Once the soup starts boiling, Add corn flour mixture slowly.
7) Let it thicken a bit and the add vinegar and stir.
8) Pour into individual soup bowls. Garnish with spring onion greens, fried noodles and serve hot.

Note:

Don’t overcook vegetables. Sauté vegetables in big wok (Chinese style) while on high heat.