SCHEZWAN CHILI PANEER

                         SCHEZWAN CHILI PANEER

                                                            (Serves 3)

INGREDIENTS:

·      1 cup Onions, cut into big cubes

·      ¾ cup Green Bell Peppers, cut into big cubes

·      ¾ cup Red Bell Papers, cut into big cubes

·      15 - 17 Paneer Cubes, shallow fried

·      1 T +1 ½ T Oil (1 T for shallow frying paneer cubes and 1 ½ T for stir frying vegetables)

·      2 Whole Dry Red Chilies

·      1 T Garlic, finely chopped

·      1/8 tsp. Red Chili Flakes or as per taste

·      2 T Scallions, chopped

·      1 T Corn Starch

·      ½ cup Water, to dissolve cornstarch

·      2 tsp. Tomato Ketchup

·      1 tsp. Tomato Paste or Tomato Sauce

·      1 to 2 tsp. Hot Chili Sauce (I use Sriracha hot chili sauce) or as per taste

·      2 T Schezwan Sauce or as per taste

·      ¼ tsp. Black Pepper Powder

·      1 ½ to 2 tsp. Soy Sauce

·      1 ½ to 2 tsp. Duck Sauce (Duck Sauce is a peach fruit puree) or add any other Fruit Puree or add sugar

·      Salt as per taste (Note: Add salt after tasting dish as all sauce contains high amount of salts in it)

·      1 T Scallions, green part only for garnishing

·      ¼ to ½ tsp. Ajinomoto/MSG, Monosodium glutamate It’s a salt and is added in the Chinese dishes to enhance taste of the Chinese food (OPTIONAL)

I DID NOT ADD.

·      You will also need a Chinese Wok

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LET’S COOK:

COOK VEGETABLES ON HIGH HEAT FOR SHORT PERIOD OF TIME TO KEEP THEM CRUNCHY.

Cut all the vegetables into big cubes.

Dissolve 1-tablespoon cornstarch in half-cup water and keep aside.

Heat 1-tablespoon oil in a heavy bottom non-stick pan and shallow fry paneer cubes until light golden brown. Keep aside.

Heat 1-½ tablespoon oil in a wok or in a non-stick pan on high heat.

Add whole dry red chilies and let them plum and sizzle for few seconds.

Add chopped garlic and stir-fry until light golden brown in color.

Add onions and stir-fry for 1-2 minutes.

Add both bell peppers and continue stir-frying for 1-2 minutes.

Add scallions and stir-fry for few seconds.

DO NOT OVER COOK VEGETABLES. LEAVE SOME CRUNCH IN IT.

Add cornstarch liquid and cook for 1 minute.

Add all sauces and chili flakes and black pepper powder and cook for 30 to 60 seconds.

Switch off the heat and add shallow fried paneer cubes and mix gently to combine sauce with paneer.

Transfer in a serving plate and garnish with green part of scallions.

Serve hot Schezwan Chili Paneer with Plain Rice.

Enjoy….

NOTE:

Add more or less sauce as per your preference.

You can deep fry paneer cubes in oil.CLICK ON THE LINK BELOW TO JOIN MY RASOI PAGEhttps://www.facebook.com/pages/RASOI/294579340553283

ORANGE CREAM POPS

             ORANGE CREAM POPS

                                                       (Yield: 6 Pops)

These creamy vanilla flavored orange pops will transport you back in to the days when street vendor use to come with the bell and wooden chest/icebox with pops in it. Those childhood days were the happiest time of our life!!!! Isn’t it? Friends, Do you agree with this?

INGREDIENTS:

·      ½ cup Heavy Whipping Cream

or

½ cup Whipping Cream

or

½ cup Heavy Cream

or

½ cup Light Cream

IT’S YOUR CHOICE, PICK ONE

·      ½ cup Sweetened Condensed Milk

·      2-3 T Whole Milk

·      1 tsp. Cornstarch

·      ½ cup Frozen Concentrated Orange Juice, pulp free, thawed (I use Tropicana Brand Frozen Concentrated Orange Juice, pulp free)

·      ½ tsp. Vanilla Extract

·      Popsicle Mold

or

Plastic Cups and sticks

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LET’S MAKE ICECREAM:

Mix 1 tsp. cornstarch and whole milk and keep it aside.

Heat heavy whipping cream in a pot on medium low heat.

Stir and let it come to a gentle boil.

Add in cornstarch mixture slowly and mix continuously while adding starch mixture to prevent forming lumps in ice cream mixture.

Continue stirring and cook for 3-4 minutes or until raw flavor of cornstarch goes away.

Allow cooling.

Whisk with eggbeater for 5-6 minute or until thickens.

Add sweetened condensed milk and mix gently.

Add concentrated orange juice, and vanilla essence and mix gently to combine all ingredients together and pour in pops mold or cups.

Keep it in freezer for at least 6-7 hours or for overnight.

Serve when completely solidifies.

Run water on pops mold to release Orange Cream Pop from mold.

Enjoy…

VARIATION:

If you do not have frozen concentrated orange juice then use regular orange juice but add few drops of orange extract to give orange flavor to pops.

If you do not have Heavy Whipping Cream and Sweetened Condensed Milk then use Vanilla Ice cream.

If you do not have Popsicle mold then use plastic cups and cover with aluminum foil and poke hole in the middle and place stick in it or once pops turns semi solid, put a stick in it.CLICK ON THE LINK BELOW TO JOIN MY RASOI PAGEhttps://www.facebook.com/pages/RASOI/294579340553283

INSTANT WHEAT FLOUR DOSA

                                        

       INSTANT WHEAT FLOUR DOSA

                                        (Yield: 6 -10” to 12”size Dosa)

Wheat Flour Dosa is a popular South Indian breakfast item and it is very easy, quick, low caloric and simple to make. It is an instant Wheat flour dosa; so it does not require prior fermentation. It is healthy, tasty and crispy dosa.

INGREDIENTS:

·      ¾ cup Whole Wheat Flour, fine (Roti Flour)

·      ¼ cup Rice Flour, Fine

·      2 T Rava (Semolina), coarse

·      ¼ cup Yogurt, room temperature

·      2-3 Green Chilies or as per taste, finely chopped

·      2 T or 3-4 Sprigs of Coriander Leaves, finely chopped

·      ½ cup Purple Onion, finely chopped

·      ½ tsp. Sugar

·      ¾ tsp. Salt or as per taste

·      2 ½ cups Water or as needed to make very thin, runny batter

FOR TADKA/TEMPERING TO POUR IN THE BATTER:

·      1 T Oil

·      1/3 tsp. Mustard Seeds

·      ½ tsp. Cumin Seeds

·      4-5 Curry Leaves, tear into small pieces

·      Pinch Asafoetida

Heat oil in a small pan.

Once oil is hot add mustard seeds and let it pop.

Add cumin seeds and curry leaves and allow them to sizzle for few seconds.

Add asafoetida and pour tadka into the dosa batter and mix well.

·      Few teaspoons of oil for roasting dosa

·      USE OLD/WEATHERED HEAVY BOTTOM DOSA PAN.Weathered pan is the best pan for making dosa because as soon as Dosa gets done; itself releases it from the pan.

LET’S PREPARE BATTER:

NOTE: WHEAT FLOUR DOSA BATTER IS A LOT THINNER THAN TRADITIONAL URAD DAL-RICE DOSA BATTER.

Make sure green chilies, coriander leaves and onions are FINELY chopped.

Beat the yogurt with 1 cup of water and make smooth butter milk mixture.

Mix whole wheat roti flour and rice flour, rava, yogurt-water butter milk mixture, chopped green chilies, chopped coriander leaves, chopped onion, salt, sugar and pour tempering and mix well and keep aside for 10-15 minutes. Wheat flour will swell.

Add remaining 1 ½ cup water or as needed to prepare very thin and runny batter.

NOTE: Batter should be thin enough so as soon as you pour, water will evaporate and holes should form immediately. When you pour batter and holes don’t show up on tava/griddle surface meaning batter is thick. Add more water and thin it out.

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LET’S MAKE DOSA:

Heat heavy bottom non-stick pan over medium heat.

Sprinkle a few drops of water on pan, if it sizzles away immediately, pan is ready to use. If you pour batter on cold pan than holes won’t appear and dosa won’t turn crispy.

Once pan is hot, add 1-2 tsp. oil and spread all around the pan surface with small ball made from kitchen paper napkin and let oil layer to heat little bit.

Then make another small ball from kitchen paper napkin and wipe off extra oil, leaving very thin coating of hot oil on the pan surface.

STIR BATTER before pouring on the pan every time. (Onions tends to settle at the bottom of the thin batter) Pour ½ cup runny batter and TIP AND ROTATE pan to spread batter as thinly as possible, batter should be THIN enough to run all around the pan surface and form 10” to 12” dosa crepe before it could not run anymore. If there is any big open spot then take some more batter and pour to cover big holes only.

OR

Pour batter in circle from outer edge of the pan to going towards the center of the pan and fill middle hole by adding some extra batter .You can not spread this dosa batter like regular fermented urad dal and rice batter. It is necessary to do for this type of dosa because of thin batter and if you keep batter thick then dosa will turn very thick and top surface will crack.

Spread Garlic Chutney or Shezwan Chutney on top or sprinkle some Idli Podi on top surface as soon as possible before batter starts to dry out on top. This is optional to make Mysore Wheat Flour Dosa.

Drizzle a little oil around the dosa edge.

Let it cook over medium flame; do not attempt to lift prematurely.

Once dosa crepe is about to be done, crepes edge will start turning dark brown in color and it will start lifting off from the pan by ITSELF. Cook on one side only. Dosa turns out crispy if its cooked on one side only. With flat flipper lift crepe from the bottom and transfer on serving plate and serve with Tomato Chutney or Garlic Chutney and Idli Podi or Coconut Chutney on side.

Enjoy… CLICK ON THE LINK BELOW TO JOIN MY RASOI PAGEhttps://www.facebook.com/pages/RASOI/294579340553283