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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Chana Masala - Black Chickpeas Stir Fry

One of the healthy & easiest recipe without compromising on the taste. Healthy can be delicious when you have right blend of spices that accompany the main ingredient. 

Protein rich black chickpeas ( Desi Chana) are high in fiber content & low on glycemic index, which makes them suitable for people with Diabetes.  

 Ingredients:

• 1 Cup Desi Chana / Black Cheakpeas

• 1 Onion

• 1 tsp Mustard seeds

• 1/4th tsp Hing (Asafoetida)

• 1/4th tsp Turmeric Powder

• 1 tsp Red Chilly Powder

• 1 tsp Coriander Powder

• 1 tsp Garam Masala Powder

• 1 tsp Kasuri Methi Powder

• 1/2 Lemon (Optional)

•  Coriander Leaves to garnish 

• Pinch of  Sugar (Optional)

• Salt to taste

• 2tbsp Oil 

Method:

• Soak Chana / chickpeas overnight or for 8 hours in water.

• After 8 hours of soaking, drain out the water and wash the chana / chickpeas with fresh water.

• Pressure cook till 7-8 whistle.

• In a pan heat oil and add mustard seeds. When mustard seeds begins to crackle add hing (Asafoetida), turmeric powder and finely chopped onions. Saute the onions till they are translucent and cooked properly.

• Now add all the dry masala's and mix well. Add the cooked chana / chickpeas and 1/4th cup of  water. Add salt and sugar and mix all the ingredients.

• Cover the pan with a lid and let the chana / chickpeas cook on steam for 3-4minutes. Stir occasionally.

• Chana Masala - Black Chickpeas Stir Fry is ready.

• Garnish with coriander leaves and squeeze lemon over it. Serve hot as it is or with any of your favourite flat breads.

Note: 1) These sprouts can be prepared in dry version or with gravy. So adjust the water as per your preference. Dry version of this chana tastes best than the gravy one. 

Idli Chilli

When it comes to Indo-Chinese dishes, we have such unique recipes that we Indian's prepare using this fusion which are not only healthy but lip-smackingly delicious!! Ofcourse nothing beats a roadside chinese stall taste but when it comes to health its better to make these easy fusion recipes at home without using MSG and still they taste scrumptious. 

Idli Chilli is one such dish which you will find only in our India :) 

Tasty, crunchy with beautiful colours and delicious taste will make you wanna prepare this dish again and again. 

Ingredients: (serves 2) 

• 4-5 nos. Leftover Idlis

• 2 tbsp Garlic finely chopped

• 2 tbsp Ginger finely chopped

• 2 nos. Green Chillies cut lenght wise

• 1 Onion cut in sqares and layers seperated

• 1/2 Capsicum cut in squares   

• 2 tbsp Green OR Red Chilli Sauce

• 2 tbsp Tomato ketchup 

• 1 tbsp Soya Sauce 

• 1 tbsp Vinegar 

• 1 tsp Black Pepper Powder

• Salt if needed

• 1 tsp Sugar

• 1/4th cup Spring onions finely chopped

• 2 tbsp Oil

 Method: 

• Cut idlis into quarters and deep fry till they turn nice brown & crisp. 

• In a bowl add green or red chilli sauce, tomato ketchup, vinegar, soya sauce and mix well. Keep this mixture aside.

• In a non-stick pan or wok, heat oil and add finely chopped garlic, ginger & green chillies.

• Saute till raw smell of garlic fades away. Do not brown the garlic.

• Add onions and capsicum and saute on high flame for 2 minutes.

•  Now add the sauces that we mixed in the bowl, sugar, black pepper powder and salt if needed. 

• Add fried idlis and mix well. If the mixture is too dry sprinkle little water and cook for a minute on high flame.

• Now add finely chopped spring onions and toss so that everything mix well.

• Idli Chilli is ready. 

• Garnish with some spring onions and serve hot as a starter or as an accompaniment to noodles or fried rice.

Note: 1) For Me, I did not have to use extra salt as already all the sauces contained it. So be sure to taste first before adding salt.

2) I already put all the sauces in a bowl first, so that while preparing the dish it saves times as compared to adding every spoonful individually.  

Moong Dal Dhokla - Split Yellow Gram Savoury Cake

Soft, spongy & nutritious dhokla's enjoyed during breakfast or evening snack. 

Ingredients: (Serves approx. 4)

For Dhokla Batter: 

• 1 Cup Yellow Moong Dal (Split Yellow Gram)

• 3 Green Chillies

• 1" Ginger Piece

• 1/2 tsp Hing (Asafoetida)

• 1 1/2 tsp sugar 

• Salt to taste

• 1 tbsp oil

• 1/2 tsp Turmeric Powder

• 1 tbsp Besan (Gram Flour)

• 2 tbsp Dahi (Yogurt)

• 1tbsp Lemon Juice

• 1 1/2 tsp Fruit Salt

• Water approximately 1/2 cup

For Tempering:

• 2 tbsp oil

• 1 tsp Mustard Seeds

• 1 tsp Hing ( Asafoetida)

• 1 Slit Green Chilli

To Garnish:

• 1/4th Cup Coriander Leaves finely chopped

• 1/4th Cup Freshly Greated Coconut

Method:

• Wash and soak moong dal in water for 4 hours. After soaking, remove the water and keep the moong dal aside.

• In a blender, add a piece of ginger, chillies and soaked moong dal. Using 1/4th cup of water grind the dal to a fine paste

• Transfer the moong dal paste into a mixing bowl, add salt, sugar, turmeric powder, oil, besan (gram flour), Lemon juice, yogurt, 1/2 cup water and mix well.

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

• Now add fruit salt to the moong dal 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. Now add one slit green chilli. Be careful as the green chilli splatters.

• Pour this tempering over the dhokla and spread evenly. 

• Garnish with finely chopped coriander leaves & freshly grated coconut

• Cut the dhokla into square or dimond pieces.

• Moond Dal Dhokla - Split Yellow Gram Savoury Cake is ready.    

• Serve as it is or with green chutney.