Chicken Schezwan Noodles

Spicy indulgence in juicy chicken, soft noodles & crunchy veggies is all that is needed to enjoy a weekend supper!! A lip-smacking Indo-Chinese fusion of chicken schezwan noodles prepared using very minimal ingredients without compromising on taste.

   

Ingredients: (Serves 2)

• 100gms Boneless Chicken cut into julienne

•  2 Dry Red Chilies teared into pieces 

• 4-5 Garlic Cloves finely chopped

• 1/4th cup Water

• 1/4th cup Cabbage cut into julienne

• 1/4th cup Carrot cut into julienne

• 1/4th cup Capsicum cut into julienne

• 1/4th cup Spring Onion Whites cut into julienne

• Finely chopped Spring Onion greens for garnishing

• 4 tbsp Schezwan Chutney OR Schezwan Sauce

• 100gms Boiled Noodles

• Salt to taste

• 3 tbsp Oil

Method:

• Heat oil in pan. Add red dry chilies & finely chopped garlic. Saute for 30 seconds on high flame.

• Now add chicken julienne, salt and saute them on high flame. Add 1/4th cup of water so that the chicken doesn't dry out and cooks well.

• Once the chicken is 90% cooked, add cabbage, carrots, spring onion whites & capsicum. Saute the vegetables for 2 minutes. 

• Then add schezwan chutney or sauce and mix well. Check for seasoning and add salt as per requirement.

• Add boiled noodles and toss them. Make sure that each & every strand of the noodle is coated with schezwan chutney or sauce.

• Chicken Schezwan Noodles are ready.

• Garnish with finely chopped spring onion greens and serve hot.

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Kairi Panha - Raw Mango Summer Drink

A refreshing summer drink made from raw mangoes (Kairi) is an absolute necessity to beat Indian Summer! Sweet, tangy & refreshingly tasty!! You may prepare this Panha in advance and stock in your refrigerator to enjoy a glassful whenever you want.

Prepared by My Mother Mrs.S.D.Purandare.

Ingredients: (Serves 4)

• 3 Kairi (Raw Mangoes)

• 1 cup Gul (Jaggery) grated

• 1 tsp Velichi / Ilaichi (Cardamon) seeds roughly crushed

• Salt to taste

• Ice cubes

• Water
  

Method:

• Pressure cook Kairi (Raw Mangoes) until 4 whistle. When they are cooled, remove the skin & separate pulp from the seed.

• In a blender add the Kairi (Raw Mangoes) pulp, 2 cups water, gul (Jaggery) and grind to a smooth paste. Adjust the consistency of the mixture as per your preference.

• Transfer the mixture into a Jar. Add a pinch of salt just to enhance the taste.

• Add Velichi / Ilaichi (Cardamon) seeds which are roughly crushed and mix well.

• Sweet tangy Kairi Panha - Raw Mango Summer Drink is ready.

•  Refrigerate the Panha for atleast 2hours before serving.

•  Serve chilled with ice cubes.
  

Note: 1) You may also use sugar instead of gul (Jaggery). But gul (Jaggery) taste far more better than sugar.

2) You may need to adjust the quantity of Jaggery depending upon how sour the raw mango is.

3) If you don't have pressure cooker then you may boil the raw mangoes in water.

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Aloo Matar - Green Peas Potato Curry

Just the name of this scrumptious dish is enough to make anybody drool!!! A best combination of fresh green peas & potatoes simmered in onion tomato gravy is one of the most delectable veggie dish ever!!!!! 
 

Ingredients: (Serves approx.2)

• 150 gms Fresh Green Peas

• 3 Medium Sized Potatoes peeled & chopped in cubes

• 1 Big Onion roughly chopped

• 1 Big Tomato roughly chopped

• 1 tbsp Ginger-Garlic Paste

• 2 tsp Red Chilly Powder

• 2 tsp Garam Masala Powder

• 2 tsp Jaggery (Gul)

• Lemon Juice (Optional)

• Salt as per taste

• 2 tbsp Oil

• Water as per requirement

Method:

• In a pan heat 1tbsp oil and add chopped onion & tomatoes. Saute till onion and tomatoes becomes tender and their raw smell fades away. Keep this mixture aside to cool.Once the onion tomatoes are cooled off, blend them to fine paste using little amount of water.

• Now in a kadhai / deep pan heat a tablespoon of oil. Add ginger garlic paste and saute till raw smell fades away. Then add the onion tomato paste and cook till oil separates from the mixture.

• Once the oil start separating from onion tomato mixture, add green peas, potatoes, water as per the gravy consistency you require, salt & jaggery, mix everything well and cook the peas and potatoes on medium flame stirring occasionally.

• Once the peas & potatoes are half done, add red chilly powder & garam masala powder. Adjust the gravy consistency and cook Aloo Matar (Green Peas Potato) till its tender. Do not cover the pan with the lid while cooking.

• Aloo Matar - Green Peas Potato Curry is ready.

• While Serving squeeze lemon over it (Optional). 

• Serve hot with Roti, Paratha or Naan.

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Basundi (Thick Sweetend Milk) Gudi Padwa Special

Gudi Padwa is celebrated on the first day of the Chaitra month of the Hindu calendar, Gudi Padwa marks the New Year's Day for Maharashtrians and Hindu Konkanis. 

The hoisting of the "Gudi" is the main ritual of the festival. An intricate rangoli designs on the floor are drawn at the entrance of the house. A garland of Marigold flowers and Mango leaves are hanged along the main entrance door.

Traditionally, Maharashtrian families prepare shrikhand and Poori on this day. Many families make special dishes like Basunid, Pooran poli, masale bhat to celebrate this occassion. 

Gudi Padwa is considered to be an auspicious day to start new business & new ventures.

Every year at My place we love to prepare Creamy, rich, delicious Basundi (thickened milk) served along with Puris (Indian Puffed Bread).

 Ingredients:

• 3 liters Full Fat Milk

• 400 gms Condensed Milk

• 1 cup Sugar or as per requirement

• 1 1/2 tsp Cardamon Powder (Green Eliche Powder)

• 1 tsp Charoli (Chironji Seeds)

• 1 cup Water

• Almond, Pista flakes & Saffron strands for decorations (Optional)

Method:

• In a thick bottom sauce pan add milk and bring it to boil.

• When milk starts boiling reduce the flame to the lowest and keep on stirring the milk continuously.

• Cook the milk till it becomes quite thick and reduces to 1/4th of its original quantity.

• Simultaneously in another vessel take 1 cup of hot water and add 400gms of Condensed Milk and mix it well. Make sure that no lumps are formed & mixture do not stick to the bottom of the pan.

• Now add this condensed milk mixture into the reduced milk and keep on stirring it continuously till the milk further reduces to 1 1/2 liters.

• By now the milk changes its colour to a pale brown. This reduction of milk takes approximately 1 hour.

• Once the milk is reduced and gets thick as per the consistency you require, switch off the flame.

• Remove the pan from hot surface and let the basundi cool a bit.

• When basundi is lukewarm add sugar and mix well till sugar dissolves completely.

• Atlast add cardamon powder, charoli and mix.

• Basundi is ready. 

• Garnish Basundi with almond & pista flakes.

• Serve warm or Chilled. 

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Chinese Bhel - Spicy Tangy Fried Noodles

Bhel is a sweet...tangy...spicy Indian snack. Normally, an authentic bhel is made out of puffed rice, vegetables and a tangy tamarind & dates chutney. 

Over the years as Indo-Chinse cusine became popular, many roadside food stalls started serving lip-smacking Indo-Chinese fusion food such as Chinese Pakora (Fritters), Chinese Spring Dosa and many others.

But among them the most popular Indo-Chinese street food is Chinese Bhel. Made with fried noodles, tossed with colourful veggies and garnished with crunchy spring onions.

Prepare this snack just before serving, as the fried noodles tends to get soggy over time.

Ingredients: (Serves 2)

• 1 1/2 Cup Fried Hakka Noodles

• 1 Cup Grated OR Shredded Carrot

• 1 Cup Shredded Cabbage

• 1/4th Cup Spring Onion Greens finely chopped

• Salt if needed

For Sauce:

• 1 tsp Minced Garlic  

• 1 tbsp Red Chili Sauce 

• 2 tbsp Tomato Ketchup

• 1 tbsp Soy Sauce

• 1 tsp Vinegar

Noodles:

• In a big sauce pan add 2 liters of water and bring it to boil. Once the water starts boiling add the store bought hakka noodles and cook the noodles as per instruction on the cover.

• Once the noodles are cooked, drain the water from noodles completely & drizzle 2 tsp of Oil so that the noddles do not stick to each other.

• Once the noodles are cooled, deep fry them in oil over medium flame till they are crisp and golden in colour.

• Your fried noodles are ready.

Method: 

• In a bowl, add minced garlic, red chilly sauce, soy sauce, tomato ketchup, vinegar and mix well.

• In a mixing bowl, add carrot, cabbage some spring onion greens, fried noodles and above prepared sauce. Keep aside some spring onion greens for garnishing.

• Mix all the ingredients well. Check for seasoning and if required add salt as per your preference.

• Chinese Bhel - Spicy Tangy Fried Noodles is ready.

• Garnish with finely chopped spring onions and serve. 

Note: 1) You may add veggies as per your choice. Capsium, Beans Sprouts, Onions etc.

2) Incase you don't want to have raw veggies, you can saute this veggies along with the sauce and then add to the fried noodles once the veggies are cooled off.

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Hara Bhara Dhokla - Green Veggie Savoury Cake

A dhokla is a spongy savory cake made using gram flour, Semolina or Rice Powder. Dhokla recipe is a very popular Guajarati dish prepared in almost every household in India. Be it Besan (Gram Flour) Dhokla, Semolina Dhokla, Rice Dhokla or Khaman Dhokla, the art of preparing each of the recipes lies in apt steaming. 

Dhokla can be served as breakfast, evening snack or even as an appetizer. Garnished with split green chilies, mustard seeds, grated coconut and coriander leaves, this dish can be served with tamarind chutney accompanied with green coriander or mint chutney. 

Today sharing with you a little different kind of dhokla made using green leafy vegetables along with gram flour (besan). This dhokla is filled with the goodness of spinach & methi (fenugreek) leaves. A best snack for health conscious people & specially for people suffering from Diabetics.

Ingredients: (Serves 4)

• 1 cup Palak (Spinach) roughly chopped

• 1 cup Methi Leaves (Fenugreek) roughly chopped

• 1 1/2 cup Besan (Gram Flour)

• 2 tsp Ginger - Green Chilli Paste

• 2 tbsp Sugar

• 1 1/2 tsp Fruit Salt (Eno)

• Salt to taste

• 1/2 cup Water

For Tempering:

• 2 tbsp oil

• 1 tsp Mustard Seeds

• 1 tsp Hing (Asafoetida)

To Garnish:

• 1/4th Cup Coriander Leaves finely chopped

• 1/4th Cup Freshly Scrapped Coconut

Method: 

• In a blender, add palak (spinach), methi leaves (fenugreek), ginger-green chilli paste and half cup of water. Blend to a smooth fine paste.

• Transfer this paste into a mixing bowl.

• Now into the paste, add besan (gram flour),1/2 cup water, salt, sugar and mix well.

• Grease the dhokla tin with oil. Keep your steamer ready to place the dhokla tin.

• Now add fruit salt to the dhokla batter and mix gently. 

• Transfer the batter into the greased dhokla tin and place it in the steamer immediately. 

• Steam dhokla for 15-20 minutes or till dhokla is cooked through.

• Once dhokla is cooked, keep it aside to cool. By that time prepare the tempering.

• In a small kadhai / pan, heat oil and add mustard seeds. When mustard seeds begins to crackle add hing (asafoetida) and turn of the flame.

• Pour this tempering over the dhokla and spread evenly. 

• Garnish with finely chopped coriander leaves & freshly scrapped coconut.

• Cut the dhokla into square or diamond pieces.

• Hara Bhara Dhokla - Green Veggie Savoury Cake is ready.