Category: Shorts

Prepared this easy Homemade Schezwan Chutney 🔥 Which dish would you like to have with this Chutney?

I will go first- Criapy Chicken Lollipop!

In a mixer grinder jar add

KASHMIRI RED CHILLIES 30-35 NOS. (DESEEDED & SOAKED)
WATER VERY LITTLE

and grind into a fine & thick chilli paste.

Your thick chilli paste is ready with a beautiful crimson red colour.

Now to cook the Schezwan sauce, set a wok over high heat.

Once the wok gets hot add in

OIL 3/4 CUP

Once the oil is hot, further add

STAR ANISE 4-5 NOS.
GARLIC 1 CUP (CHOPPED)
GINGER 1/3 CUP (CHOPPED)
CELERY / CORIANDER STEM 1/3 CUP (CHOPPED)

Stir well & cook until the garlic turns light golden brown in colour.

Once the garlic turns light golden brown add the kashmiri red chilli paste along with

GREEN CHILLI PASTE OF 6-7 GREEN CHILLIES
SALT TO TASTE

Now mix everything well & cook over medium high flame for 10-15 minutes while stirring continuously, the chilli paste should darken a bit & turn crumbly in texture.

Once you’ve cooked it for 15 minutes you’ll notice that the texture has become crumbly & the colour has darkened up.

Further add
KETCHUP 1 CUP
RED CHILLI SAUCE 1/2 CUP
VINEGAR 1 TBSP
SOY SAUCE 1 TSP
SUGAR 1 TSP
AROMAT POWDER 1 TSP
WHITE PEPPER POWDER 1 TSP

Stir well & cook for 3-4 minutes.

Taste for seasoning & adjust accordingly.

Your restaurant style Schezwan sauce is ready.

Cool it down completely before storing it in an airtight glass container.

Store it in a refrigerator & use it for upto 1-1.5 month.

Crisp & super tasty
Sabudana Vadas are just pure love. Try this super easy breakfast recipe.
Save this and do give it a try!! 🥰

To make the mixture of sabudana vada, in a bowl add

SABUDANA 1 CUP (WASHED & SAOKED IN EQUAL AMOUNT OF WATER FOR 4-5 HOURS)
CRUSHED PEANUTS 3/4 CUP
CUMIN SEEDS 1 TSP
GREEN CHILLIES 2-3 NOS. (CRUSHED)
LEMON JUICE OF HALF A LEMON
SUGAR 1 TBSP
SALT TO TASTE
POTATOES 3 MEDIUM SIZED (BOILED)
FRESH CORIANDER A SMALL HANDFUL (CHOPPED)
CURRY LEAVES 8-10 NOS. (CHOPPED)

Start mixing all the ingredients together lightly with your hands, once everything is well combined start mashing the mixture, make sure you are being gentle, you just have to mash it lightly to bind everything, applying excess pressure will crush the sabudana & it will ruin the texture of you vadas.

To check if your mixture is ready, take spoonful of mixture in your hand & try to make a roundel, if the roundel holds its shape nicely then your mixture is ready.

For shaping the vadas, apply a very little amount of water on your hands, take a spoonful of mixture & make a roundel of it by pressing it in your fist & rotating it.

Once you have formed a roundel, flatten it into a patty shape by patting it in between your palms & applying pressure, shape all the vadas in the same way.

To fry the vadas heat oil in kadhai or a deep pan, the oil should be moderately hot or around 175 C, carefully drop the vadas in hot oil & don’t stir for the initial minute or else the vadas might break or stick to the spider.

Fry the vadas on medium flame until crisp & golden brown, remove them using a spider & place them in a sieve so that all the excess oil drips off.

Your crispy hot sabudana vadas are ready.

Make your Diwali special with these super delcious Nankhatai! ❤️
Do try this recipe and let us know how it was 🥰

Add

SUGAR 1/2 CUP

Into a mixer grinder jar & grind it into a fine powder to make powdered sugar.

Further sieve & add the powdered sugar in a bowl& add

GHEE 1/2 CUP
CARDAMOM POWDER 1/2 TSP
BAKING SODA 1/4 TSP
CURD 1 TSP

And whisk well to mix all the ingredients.

Further sieve in

REFINED FLOUR 1 CUP

And gently mix the flour with the ghee & sugar mixture.

Once everything is mixed, use you hands & knead the dough gently to bring it together.

When the dough is ready, take a small portion of it & form it into a roundel then gently press it from the top, shape all the nankhatai in the same way.

Place them on a butter paper lined baking tray & top them with

ALMONDS & PISTACHIO SLIVERED

Bake in a 170° C preheated oven for 12-13 minutes.

Or you can make a khadhai.

Add salt into a large kadhai then cover & let it preheat over high flame for 10 minutes.

Further place the shaped nakhatai on a butterpaper lined plate.

Place a cookie cutte or a steamer in the kadhai once preheated & place the plate on the stand

Cover with a lid & let the nankhatais bake for 20-25 minutes

Once baked, remove them from the oven & let them cool down completely before serving.

Your fresh nankhatais are ready, serve them with chai.

Lal nariyal aur pyaaz ki chutney
Ingredients:
• Whole kashmiri red chilies 10-12 nos.
• Coconut 1 cup
• Garlic 4-5 cloves
• Onion 1 medium sized
• Fresh mint leaves a small handful
Green chillies 2-3 nos.
• Tamarind 1.5 tbsp
• Salt to taste
• Water very little

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Follow these tips to cook perfect prawns every time!

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