Homemade Schezwan Sauce

Homemade Schezwan Sauce

I love schezwan cooking..People who love spicy foods can never hate those dishes. I am one of the spice freak. I go for anything that is spicy. Now you get how i love my spicy foods. So i dont want to tell you how much i love this cooking..

Couple weeks back i wanted to try out schezwan recipes because i found that yummy tummy lacked some schezwan foods. The main ingredient for schezwan cooking is the sauce. You could use store bought sauce but why would you use that bottled stuff when you can make it from scratch. So i made my fiery sauce...Now you know that some yummy schezwan foods are on the way..

Preparation Time : 20 mins
Cooking Time: 30 mins
Makes : 1 cup of sauce

Ingredients:

Dry Red Chillies -30
Garlic - 20 cloves crushed
Ginger - 4 tblspn grated
Tomato ketchup - 3 tblspn
Soya Sauce - 1 tblspn
Salt to taste
Black Pepper Powder - 1 tsp (if you have schezwan pepper use them)
Sugar - 2 tsp
Oil - 1/4 cup

Method:

Take dry chillies and cut the top open. Remove the seeds out of it. You can just invert it and roll between your hands, the seeds just fall off.

Now take the chillies and add it to a sauce pan. Add 1 cup of water and bring it to boil. Simmer it for 5 mins.

By this time the chillies must have plumped up. Drain chillies. Reserve the water, you need that for grinding.

Take the chillies in a blender add the reserved water slowly and make them into a paste. Set aside till use.

Now heat oil in a sauce pan. Add in garlic and ginger. Fry it for couple of mins.

Now add in the chilli paste and mix well. Now add in ketchup, soya sauce, salt, sugar and pepper. Mix well.

Simmer this sauce for 5 to 8 mins.

Now the sauce is done. Cool this and store in a clean air tight container refrigerated.

Notes:

1) Use clean sterlized jar an spoons.
2) Keep the sauce refrigerated.
3) This sauce stays good for a week when handled properly and refrigerated.
4)If you have schezwan peppercorn use that.
5)Removing seeds is important, else it will make the sauce so spicy.

Pictorial:

 you need lots of chillies

cut them open and remove all seeds

Add them to 1 cup of water and boil it for 5 mins

drain them

Add them to blender

Use the drained water to make a paste out of it

Now take all your ingredients

Heat oil in a sauce pan

Add in crushed garlic

Add in grated ginger

Saute them

Cook till they turn golden

Add the pureed chilli paste

Mix well

Add tomato ketchup

some soy sauce

mix well

Add in salt, pepper and sugar

Mix well and simmer

Sauce done..

Cool down and store them in clean bottles

Courtesy:-http://www.yummytummyaarthi.com/2013/11/homemade-schezwan-sauce.html

Easy Spicy Kadai Paneer

Preparation Time: 45 minutes
No of servings : 3-4
Spice Level : 3 out of 5
Ingredients:

Ingredients

• Paneer/Cottage Cheese : 250g
• Tomatoes : 5 (finely chopped)
• Green Chilies : 2 (chopped)
• Garlic : 7 (Crushed or finely chopped)
• Ginger : 1 1/2 ” crushed
• Green Bell Pepper : 2 (thinly sliced)
• Whole red chilies : 5-6
• Coriander seeds : 11/2 tbsp
• Dry Fenugrek Leaves : 2 tsp
• Garam Masala Powder : 1/2 tsp
• Coriander Leaves : 1/4 cup
• Salt to taste

Method Of Preparation:

1. Heat Oil in a kadai and add crushed ginger and garlic.
2. Saute it until the raw smell disappears.
3. Now add the chopped tomatoes and fry them till it become soft.
4. Roast the coriander seeds and red chilies and grind them into coarse powder.
5. After 10 minutes once the tomatoes become soft add the coarse powder.
6. Cook until the whole mixture becomes thick and starts to leave oil.
7. Now add the sliced capsicum and chopped green chilies.
8. Saute the capsicum for 7-8 minutes.
9. Now add garam masala powder and salt to the above mixture.
10. Now finally add the paneer and cook the paneer for 5 minutes in the masala.
11. Finally add kasuri methi/dry fenugrek leaves, coriander leaves.
12. Mix and saute for 2-3 minutes.
13. Remove from heat and serve it hot with Rotis or Naan.

 

Courtesy:-http://www.spicytasty.com/veggie-entrees-sides/spicy-kadai-paneer/

Step by Step Homemade Tandoori Roti On Stove Top

  Step by Step Homemade Tandoori Roti On Stove Top

224
Tandoori Roti speaks of dhaba food and is a healthy Indian bread made of whole wheat flour. Traditionally, it is cooked in a tandoor or clay oven, a very rustic and traditional Indian bread.

Today, we are making tandoori roti at home, yes!! when you have that craving for Punjabi dhaba food; you can make it right in your kitchen...how would you like that; homemade tandoori roti!!

Tandoori roti is a bit thicker than roti/Indian flat bread. I love to have with chicken tikka or butter chicken, though my son loves it buttered up, my daughter loves it plain. I have been making tandoori roti for sometime now, at least whenever kids have a restaurant craving; and boy! are they pleased!!

The bread is made of whole wheat flour, little flour, curd, salt, and water.....once the dough is made, it is best to allow it to rest for a while....and then knead again for a softer and smoother dough......

Since we do not have a traditional clay tandoor at home; I am making this on the stove top; and yes!! its easy and quick!! too....I hope you will love it and try it!!

Author: Nisa Homey
Serves: 3-4
Ingredients:
Whole wheat flour/atta: 1 1/4 cups
Plain flour: 1/4 cup.
Baking Soda: A big fat pinch.
Sugar: 1/2 tsp.
Oil: 1 1/2 tbsp.
Curd/yogurt: 1/4 cup.
Water: To bind and knead.
Water: To brush
Method:
Dunk all the ingredients into a bowl...

Or into a food processor and blitz, use the steel blade...(you can also knead with your hand)

With the mixer running, pour little water through the feeder, maybe 1/3 cup or so....until the dough is gathered.

Plop it in to another bowl and knead with preferably oil greased hands....until the dough is smooth and soft....then cover and leave it for about 20-30 min.

Divide the dough into equal parts....slightly bigger than ordinary flatbread or roti.

Put it into the same bowl with little wheat flour (this is just to coat and not to get sticky)

Meanwhile, heat a tawa or a pan....and simmer the fire...take some water in a small bowl and keep aside.
Take one ball and lightly flatten it into a circle with your fingers.....sprinkle flour if needed.

And then roll out with a rolling pin.

Note that, you should roll out according to the size of your tawa or pan, and it should be slightly thicker than than ordinary roti/chappati.

Brush water on one side of the flattened dough.

Put the watered side on the hot tawa or pan.....raise the heat to high.....and let it stay for a few seconds...not longer, because the heat will release the dough from the pan...we need the dough to be sticked to the pan....so a few seconds would be fine.

With flame on high, turn the tawa upside down....since the dough is sticked to the tawa it will not fall down and we can cook the other side over the flame....decrease and increase the flame as needed...tilting and moving the tawa...(do not use a nonstick pan)

Until the other side is cooked and charred a bit.

Put the tawa back on the flame, for another minute....decrease or increase flame as needed....so that the other side will get cooked....once done, remove from the tawa.

Do the same with the rest....and ta...da...super easy!! super quick!! tandoori roti....is ready for you!!

Brush butter/ghee on top and serve.


Courtesy:http://www.nisahomey.com/2013/11/tandoori-roti-on-stove-top.htm

Oil Free Dry Orange Pickle

Sundried Bitter Oranges (Narnga Batte/Kanchi Batte)

Varada November 11, 2013 Baby/Kid friendly, Konkani Recipes, Sundried items

‘Narnga’ or ‘kanchi kaayi’ or ‘heraLe kaayi’ is a kind of bitter orange available in some(or all) parts of India. These are slightly bitter in taste, we have not seen anyone eating the ripened fruit. We always get the green ones which are used for sundried items or pickle. This is the season on Narnga here, so I prepared a big batch of narnga batte this year. Every year we get few of fresh narnga from our neighbors.
Narnga/Naranga batto/batti is one thing that almost all Konkanis like. These are usually given to the people who are suffering from fever and lost their taste. These are spicy, saltly and sour. They taste heavenly when consumed with rice congee(Pej/ganji). These are a must in most of the Konkani houses throughout the year. My kids and all the other kids who visited us loved these with congee.
We also make a tasty chutney with it. Thanks to Pelicano, we think it is called bitter oranges.
Ingredients:
5-6 narnga
Salt
1/2 cup chilli powder
1/2 tea spn asafoetida powder or a big piece of asafoetida stone
Method:

Cut narnga into thin pieces. Remove the white pit and seeds, discard them.

In a ceramic jar, put the pieces and salt enough to cover pieces. Close the lid tightly and leave it in a dry place for about 15 days to one month till the skin becomes slightly soft. Every day open the lid and mix the pieces to make sure salt gets to all pieces.

Take out the pieces. Add chilli powder, asafoetida to the pieces, mix very well.

Sundry the pieces till they are completely dry.

Store in dry air tight container. They get darker and darker in color as time passes, after almost a year, they get black but they still can be used.

Courtesy: http://www.aayisrecipes.com/konkani-recipes/sundried-bitter-oranges-narnga-battekanchi-batte/