Sep 3, 2015

Vegetable Fried Rice With Schezwan Vegettables and chilli paneer

Today combination is Indo- Chinese recipe. These Indo-Chinese recipes are very popular in India. This Indo -Chinese cuisine is a combination of Indian taste and Chinese flavors. Actually this cuisine is developed by  a small Chinese community which migrated to India over a century back. Now this cuisine is spreading all over India and becoming very popular
                                                                    For my third day combo I made a combo meal from this very popular Indio - Chinese cuisine. At home hubby and my mother are the big fans of this recipes. Like my mother likes Manchurian very much and hubby likes fried rice with any gravy or dry dishes like Munchurian, chilli paneer and gobi 65
So let's check what I made for today's combo...
 photo ccom.jpg For Chilli Paneer ( you can use tofu in the place of paneer)
Paneer  ----  250 grams
Spring onion white part  ---  1/4 cup chopped
Spring onion greens part  ----  3 tab sp chopped
Garlic --- 1 tab sp chopped
Ginger  ----  1 tab sp chopped
Vinegar  ---  1 tea sp
Sugar  ---   2 tea sp
Tomato sauce  ---  1 tab sp
Green capsicum  ---  one inch pieces 1/2 cup
Yellow capsicum  ---  one inch pieces 1/4 cup
Red capsicum  ---  one inch pieces  1/4 cup
Corn flour   ----  1 tab sp diluted in 5 tab sp of water
Red chilli paste  ---  1 tea sp 
Soya sauce  ---  2 tea sp
Salt to taste
Oil  ---  2 tab sp
 photo chip.jpg FOR MARINATION: ---
Ginger garlic paste  ---  1 tea sp
Black pepper powder  --- 1/4 tea sp
One tab sp corn flour diluted in five tabsp of water
 photo chp.jpg METHOD:---
1. Mix all the marination ingredients in a bowl mix well.
2. Cut paneer in to half inch pieces and add to the marination and mix to coat well and leave a side for 15 minutes.
3. Heat oil in a pan and add marinated paneer pieces and fry till golden both sides..
4. Remove paneer pieces from oil and set a side.
5. Now to the same pan add chopped ginger and garlic and saute on a high flame for a while.
6. Then add chopped spring onion white part and fry for two minutes then add capsicum pieces.
7. Fry capsicum pieces on a high flame for two minutes.
8. Now add red chilli paset, soya sauce, vinegar, sugar give a good stir then add fried paneer pieces and stir well for one minute on a high flame, add salt to taste mix well.
9. Add corn flour water mix well to combine every thing and toss for one more minute. By the time every thing you add will coat on paneer and capsicum pieces.
10. Switch off the heat and sprinkle with half chopped spring onion green part mix well.
Serve hot sprinkle with more chopped spring onion green part and serve with vegetable fried rice or as a starter
Here is my fried rice recipe..
Will come back soon with Schezwan Vegetables recipe...


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Sep 2, 2015

Falafel With Yogurt Sauce

For the second day of  Buffet on Table I am going to cook one more starter recipe. Falafel is a deep fried ball or patty made with dried chick peas or with fava beans. In some countries they use both chick peas and fava beans. Falafel is a traditional Middle Eastern food which is commonly served with pita bread and drizzled thini based sauces and salads. I have tasted this middle Eastern delicacy in many forms with different side dishes. This one with yogurt sauce I tried in Abudhabi  and this became a all time favorite to us. So I wanted to share this with you all..
 photo falafel.jpg
So let's check the recipe......
Falafel recipe adopted from here
Dried chick peas ---  1 cup
Onion  ----  1 cup chopped
Fresh coriander leaves ---  3 tab sp
Rec chilli flakes ---   1 tea sp
Garlic cloves  ---  4
Flour  ---  4 tab sp
Oil for deep frying
Salt   ---  1 tea sp
Cumin seeds  ---  1 tea sp
Baking powder  ---  1/4 tea sp
1. Soak dried chick peas in enough water for over night.
2. Drain the water from soaked chick peas, place them in a blender with salt, coriander leaves, red chilli flakes, cumin, garlic, and blend it till turn in to a coarse paste.
3. Then add baking powder, flour and pulse to make small ball, if you feel can add some more flour or bread crumbs to make non sticky dough.
4. Now keep this chick pea dough in a bowl cover with cling wrap and leave it in the fridge for few hours. 
5. Heat oil in a deep frying pan. Now make small balls about the size of a walnut.
6. Drop this falafel balls in to hot oil and fry till golden brown. you can fry six balls at a time.
7. Remove from oil and place them on a paper towel..
Serve hot with yogurt sauce...
Hung yogurt  ----  1/2 cup (you can use Greek yogurt) 
Coriander leaves  ---  1 tab sp
Mint leaves  --  10 leaves
Green chilli   ----  2
Garlic  ---  1 clove
Salt to taste
Blend all the ingredients in a blender till smooth, chill and serve...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56