Schezwan Sauce

INGREDIENTS:
2 tsp finally chopped Garlic (15-20 pods)
1 tsp ginger paste
15-20 Red chiilies dried
2-4 green chillies chopped
1/2 -1 tsp pepper powder
1/2 tsp Soya sausce
1/2 - 1 tsp vinegar
1/2 tsp sugar
salt to taste
2-3 tbsp Oil

PREPARATION:

• Soak the red chillies in water for an hour(You can remove seeds if you wish to)and grind it to fine paste.
• heat the oil in a heavy bottomed pan, add garlic and ginger paste.
• saute it nicely till the golden brown color.
• Add chopped green chillies and saute it too till raw smell goes off.
• Now add the Red chilli paste(as you required the spiciness.Cook it well till the raw smell goes off.
• Now add salt, sugar and soya sauce mix it well.
• Add pepper powder too and mix it well.
• when the paste starts leaving oil by side, add required amount of water to adjust the thickness of the paste into sauce.
• Now add the vinegar and cook it further 2-4 mins or the required sauce thickness is obtained.
• Store in a air tight container and refrigerate 
• (can be used up to 15-20 days)

Schezwan Fried Rice

INGREDIENTS:

1 cup cooked Long grained rice or Basmati rice.

1/4 cup Cabbage cut in to thin and lengthwise.

1 Onion cut lengthwise.

1/4 cup Beans and capsicum cut length wise (Optional)

2 tbsp of Schezwan sauce(as per your spice tolerance)
Food color orange( Optional)
Salt to taste
3-4 tbsp Oil

For Schezwan Sauce:
2 tsp finally chopped Garlic (15-20 pods)
1 tsp ginger paste
15-20 Red chiilies dried
2-4 green chillies chopped
1/2 -1 tsp pepper powder
1/2 tsp Soya sauce
1/2 - 1 tsp vinegar
1/2 tsp sugar
Salt to taste
2-3 tbsp Oil

Method

• Soak the red chillies in water for an hour(You can remove seeds if you wish to)and grind it to fine paste.
• Heat the oil in a heavy bottomed pan, add garlic and ginger paste.
• Saute it nicely till the golden brown color.
• Add chopped green chillies and saute it too till raw smell goes off.
• Now add the Red chilli paste(as you required the spiciness.Cook it well till the raw smell goes off.
• Now add salt, sugar and soya sauce mix it well.
• Add pepper powder too and mix it well.
• When the paste starts leaving oil by side, add required amount of water to adjust the thickness of the paste into sauce.
• Now add the vinegar and cook it further 2-4 mins or the required sauce thickness is obtained.
• Store in a air tight container and refrigerate 
• (can be used up to 15-20 days)

MAIN COURSE PREPARATION:

• Heat the Oil in a wok add Onions once the oil is hot enough.
• Cook till the golden brown and add the other veggies. cook them till cooked and a little crispier.
• Now add the schezwan sauce mix well. add salt and adjust the taste.
• Now add the Cooked rice and food color( optional)
• Mix it properly so that the saucy veggies covers the rice properly.
• Check for the salt and spiciness  (adjust if required)
• Serve Hot with boiled veggies or any sauce based gravy.

Boiled Veggies

INGREDIENTS:
1 cup mixed veggies (beans, cabbage/lettuce, Capsiscum,Carrot, peas/Sweet corn are better)
1 tsp Chopped green chillis or Chilli paste
4-6 crushed bird's eye chillis
2 cloves Garlic
1 tsp Mediterranean herbs


PREPARATION:

• Chop all the veggies and  put in a vessel with 2 cups of water.
• Once the water starts boiling add salt and chillis/ paste, bird's eye chillis.
• After 5-7 mins add other veggies.Maintain water in the vessel.
• Once the veggies are boiled ,crush the garlic pods, Herbs and add to this.
• Cook for another 2-3 mins adjust the salt and turn of the heat.
• Serve hot as starter.

Pasta (Red Sauce)

INGREDIENTS:

1 cup Pasta

2-4 tbsp Red sauce

1 slice Cheese

1 tsp Soy sauce

 Chopped black olives /jalapeno (optional) 

Salt to taste

Oil

For red sauce:

3-4 red Tomatoes

8 Red chillis ( soaked for an hour)

2 tsp ginger garlic paste

1 tsp Green chilli paste or finally chopped green cillis.

2 tsp Vinegar

1 tsp Basil leaves

Salt to taste

3-4 tbsp Olive oil

PREPARATION:

• Take 3 cups of water in a vessel and keep on flame.
• Once the water starts boiling add a tsp of salt and oil Then add pasta to it.
• Let it cooked soft not too much.
• Grind the Tomatoes and Red chillis to a smooth paste and keep aside.
• On the other hand Heat the Olive oil in a frying pan. Add green chillis or paste to it.
• Then add ginger garlic paste.After 2 mins add the tomato chilli paste to this.
• Cook for around 5 mins. then add Vinegar, salt and basil leaves.
• Cook the paste till oil leaves from the edge.
• You can store this sauce for couple of weeks refrigerated.
• Once the pasta is cooked drain the excess water and keep aside.
• Take a frying pan and melt the cheese slice.Optional jalapenos can be added here.
• Add the Red sauce to this.Then the Soy sauce.
• When the sauce and cheese mixed nicely add the pasta and mix it well so that the sauce will be coated nicely on pasta.
• Serve hot.

Baked Vegetables

INGREDIENTS:
1-2 cups Mixed Veggies( capsicum, sweetcorn, french beans,broccoli,cauliflower etc)
1/2 cup Milk
1/4th cup Butter
3-4 tbsp Maida
2 tsp Pepper poewder
2-3 cheese slices
Salt to taste

PREPARATION:

• Cook the chopped veggies with little salt. They should not be too soft.
• Now in a pan mix Maida, Butter,Milk,pepper powder.
• Now place the pan on heat and mix it well then add 2 slices of cheese to the mixture.
• Add salt as per needed.
• Once the sauce becomes little thick add cooked veggies to the sauce.
• when the veggies nicely mixed in, remove from the heat.
• Now transfer the contents to an Microwave safe container.Place a cheese slice on it.
• Now keep this container in microwave for 3-5 mins or till the cheese slice spreads nicely and covers the veggies.
• Serve hot as Main dish or as side dish to Pasta or Macaronis.

Patrode

INGREDIENTS:
3-4 Arbi leaves
1 cup Channa dal
4-5 tbsp Udad dal/black gram
1 1/2 tbsp rice flour / 3 tbsp rice
3-4 tsp Jeera
3-4 tsp Coriander
6-8 red Chillis
1" Ginger
2-3 tsp Tamarind pulp
Salt to taste
1/2 cup Oil

PREPARATION:

• Soak Channa dal for 3-4 hours.
• Dry roast Jeera,Coriander,Chillis and Rice(if u r opting for rice).Dry grind them to fine powder.
• Now mix channa dal, ground masala powder, ginger, tamarind (rice atta ,if u r using atta).
• Then wet grind the mixture (it should not be a fine paste.)
• Now take one Arbi leaf (bigger among all) clean it remove the stem carefully and place it on a flat surface upside down.
• Coat a layer of ground masala on the back of the leaf .
• Now place the cleaned 2nd big leaf on the first one.Reapeat coating masala for all the other leaves by placing one top of the other.
• Once all the leaves and masala coating is done, carefully fold both the sides inside.
• Now roll the leaves very carefully and you can tie a thread if needed.
• Now steam cook this roll for about 20 minutes.
• Once the roll is cooked cool it down ,Cut them into slices.
• All this procedure needs to be performed very carefully as its very delicate and tore off any time.
• Now heat a tawa and place those slices on it apply little oil .cook on both side till golden brown.
• Serve crispy with any chutney or sauce.

Oats Cashew nuts cookies

Oh!!!!!!
Its long back i updated my blog.....Really bad I am...... :(
              After I started baking.. i was on R n D I came out with a good cake following Chitra's  recipe but could not upload it... enjoying full time motherhood u know.... :D
Today i baked some cookies and u know what..they came out very delicious...
So i thought.... now or never... so here is the recipe... Actually i tried to follow one recipe could not happened so im modifying one common basic recipe to my comfort...

INGREDIENTS:


1 cup Oats
1 cup Whole wheat flour
8-10 Cashews / Almonds /Walnuts
1 cup powdered Sugar
1/2 cup Butter / Clarified Butter (Ghee)
1 tsp chocolate powder
1/2 tsp coffee powder
1/2 tsp Baking powder
2-3 tbsp Milk
pinch of Salt


PREPARATION:

• Dry grind Oats and Nuts for 3-5 seconds @ speed 1
• Take the mixture in a mixing bowl. Add the flour,sugar,chocolate powder,coffee powder,baking powder, salt and mix well.now add the butter part ( I used Ghee as i could not arrange butter at the moment)and mix again to get a sticky dough.
• Now add the milk part and make it proper dough. If you thing dough is too sticky can adjust with little more wheat flour.
• Now divide the flour into about 20 parts and give them shape as you require.
• Now preheat the oven @180 C and grease the cookie sheet and place the cookies an inch apart.
• bake these cookies @ 180 C for 20 mins.
• You can check them once @ 16 to 18 mins and continue if required.
• Once the cookies are done leave them for 3-5 mins for cooling before remove them from the sheet.
• Serve the cookies with a cup of tea or milk or just as  it is...

Gatte ki Sabji

INGREDIENTS:
1 cup Besan
1 tsp Haldi, Methi seeds, jeera
2 tsp red chilli powder,amchur,dhaniya powder, jeera powder and garam masala
1 onion finally chopped
1-2 tomato puree
salt to taste 
6-10 tbsp Oil to shallow fry and tadka


PREPARATION:

• Take  Besan in a mixing bowl add methi seeds, 1/2 tsp haldi, 1 tsp of all powders.
• Add little water and make a stiff dough . now devide the dough into 2 portions and roll the each portion of dough on a flat surface and make a even surfaced long pipe shape.
• Now cook this pipe shaped dough in boiling water for 15-20 mins or till cooked.
• Remove from the water and slice them in round shape.
• Heat  about 6-8tbsp oil(or little more if required) in a kadayi. put these boiled basen pieces into it and shallow fry till golden brown keep aside.Gattes are ready.
• Now put 2-3 tbsp of oil into the same kadayi .once the oil is hot put jeera.
• Now add the onion and cook till golden brown. and add Tomato puree to it.
• Add haldi to the mixture.make proper gravy. then add the rest dry masala powders and salt to taste.
• Adjust the gravy thickness by adding water.if its little watery no issues. once the gravy started boiling add the fried gattes to the gravy boil it for next 5-8 Mins.
• Serve with Rotis or Pulkas.

Note: These Gattes can be put into khadi as well instead of pakode.

Channa Masala

INGREDIENTS:

1 cup Channa

1 onion finally chopped

Coriander / curry leaves for garnishing

1 tsp channa masala powder

½ tsp amchur / lime juice

¼ tsp garam masala

Salt to taste


PREPARATION:

•  Soak the channa for 3-4 hours or overnight. Cook them in a pressure cooker till soft.
• (while cooking the channa little haldi and ½ tsp oil can be used to make channa more soft.)
• Remove the water and keep the channa in a mixing bowl.
• Add all the ingredients except coriander leaves.
• Now garnish with the coriander leaves and serve.

Mango Pickle

INGREDIENTS:
2 big size Mangoes ( max possible sour in taste)

1/3  cup salt

½ cup sesame Oil

5-6 tsp mustered seeds

4 tsp jeera

3-4 tsp red chilli powder

A pinch hing


PREPARATION:

• Wash the mangoes and wipe it properly and keep aside.
• In a frying pan take salt and fry it properly, keep aside.
• Cut the mangoes into 1” cubes and mix with the salt.
• Fry jeera and mustered( keep1/2 tsp mustered for seasoning) separately and dry grind it to fine powder.
• Mix the powder with red chilli powder.
• Now add this to mangoes and mix it very nicely.
• In a pan heat the sesame oil, once it is hot add hing and mustered seeds.
• Once the mustered started spluttering turn off the heat and let the oil cool down.
• This oil is to be added to the mango mixture.
• Mix it well and store it in a dry container with out touching for 5-8 days.
• Now the mango pickle is ready to use.