CANTALOUPE (MUSKMELON) BALL FRUIT CUP

   CANTALOUPE (MUSKMELON) BALL

                       FRUIT CUP

Instead of serving classic melon wedges, let’s make melon balls.

HOW TO MAKE MELON BALLS:

Wash and pet dry cantaloupe/muskmelon (Teti).

Cut muskmelon in half and scrap out the seeds.

Press melon baller  (Melon Baller as shown in the picture next to the fruit cup) in to the meat of the melon firmly. This way you will get perfect round melon balls. Turn the melon baller clockwise and then pull out.

Scoop out melon balls until shell is empty. There will be some pieces towards the bottom that won’t be perfectly round but it’s okay.

Wrap saran plastic wrap around the fruit bowl and chill in the refrigerator for 2-3 hours before serving.

Serve Muskmelon Balls in glass cup.

OR

Fill Muskmelon Balls in empty muskmelon shells. It’s a fun way to serve fruits in the party.

Enjoy…

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TIP:

Use Watermelon, Honeydew and make colorful fruit balls.

SCHEZWAN POTATOES

                                  SCHEZWAN POTATOES

                                                           (Serves 3)

INGREDIENTS:

·      4 Golf Ball Size Potatoes or Use 8 Baby Potatoes

·      1 ½ T Oil

·      2 Whole Dry Red Chilies

·      1 T Garlic, finely chopped

·      1/8 cup Onions, finely chopped

·      1/8 cup Scallions, chopped

·      1/8 tsp. Red Chili Flakes

·      1 T Corn Starch

·      ½ cup Water, to dissolve corn starch

·      2 tsp. Tomato Ketchup

·      1 tsp. Tomato Paste

·      1 tsp. Hot Chili Sauce (I use Sriracha hot chili sauce)

·      2 T Schezwan Sauce

·      ¼ tsp. Black Pepper Powder

·      1 ½ to 2 tsp. Soy Sauce

·      1 ½ to 2 tsp. Duck Sauce or any Fruit Puree or Sugar

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

·      Water, add enough water to cover potatoes

·      ½ tsp. Vinegar or lemon Juice

·      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:

Peel and wash potatoes and cut in half.

Place potatoes in deep pot and add cold water and salt and boil on high heat until potatoes are 75 % cooked (parboiled).

Remove from water and cut into half again. Keep aside.

Heat oil in a wok or in a non-stick pan on medium 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 minute.

Add scallions and stir-fry for 1 minute.

Dissolve 1-tablespoon cornstarch in half-cup water and add and cook for 1 minute.

Add potatoes and all sauces and chili flakes and black pepper powder and add enough water to cover potatoes.

Cover the pot and cook until potatoes are cooked and gravy thickens and oil floats on top.

Add vinegar or lemon juice and mix well.                                          

Transfer in a serving bowl.

Garnish with green part of scallions.

Serve hot Schezwan Potatoes with Plain Rice.

Enjoy…

NOTE:

Add more or less sauce as per your preference.

You can deep-fry parboiled potatoes for extra flavor.

Drain parboiled potatoes and pat dry with kitchen napkin and deep fry in oil until light golden brown.

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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