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.

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.

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.

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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