It is 28th and time for Potluck Party Cyber Style. I must say that I enjoyed making this month's dish that I made it twice in a week. Thanks Jagruti , I thoroughly enjoyed making Schezwan Potatoes. For this month, I made Potato Stuffed Green Chillies | Aloo Mirapakaya Bhajji on the 10th.
So here is the recipe for Schezwan Potatoes... Happy cooking...
Ingredients:
Baby potatoes - 500 gms
Mixed vegetables - 300 gms( I used cabbage, capsicum, spring onions)
Ginger-garlic paste - 1 tsp
Semolina - 2 tbsp
Schezwan sauce - 4 tbsp
Soya sauce - 1 tbsp
Sweet Chilli sauce - 2 tbsp
Black pepper power - to taste
salt to taste
Oil - 4 tbsp
Method:
Wash potatoes and boil them in salted water till just done. They should hold their shape. ( if potatoes are big cut into half ). Transfer them into a bowl and peel the skin.
Now coat the potatoes with 2 tbsp oil and semolina. Place them in a baking tray and roast them for 40 minutes, until they are light brown.
Now in a pan add remaining oil. Once hot add ginger garlic paste.
Saute for a minute, add vegetables. Stir fry on a high heat.
Now add all the sauces and mix well.
Now add roasted potatoes, salt and pepper if required. Coat all the potatoes gently in the sauces for a minute.
Turn the heat off. Garnish with chopped spring onion.
Preheat the oven at 220 C for 10 minutes.
Wash potatoes and boil them in salted water till just done. They should hold their shape. ( if potatoes are big cut into half ). Transfer them into a bowl and peel the skin. Now coat the potatoes with 2 tbsp oil and semolina. Place them in a baking tray and roast them for 40 minutes, until they are light brown.
Now in a pan add remaining oil. Once hot add ginger garlic paste. Saute for a minute, add vegetables. Stir fry on a high heat. Now add all the sauces and mix well. Now add roasted potatoes, salt and pepper if required. Coat all the potatoes gently in the sauces for a minute.
Turn the heat off.
Garnish with chopped spring onion.
Serve hot on it's own or with rice noodles.
I am a big lover of aubergines/brinjal/egg plant. In Andhra we make variety of dishes with brinjal. There is a song on this vegetable, that is how much we love our brinjal and it is called king of vegetables. So tired of trying it in Indian cuisine, I thought of making the Chinese version. I have heard of it being used in Chinese cuisine but never tried it at home. I know for sure that garlic and brinjal are a great combination. So thought why not combine it and add few sauces and bean sprouts. It was amazing. I had it with some Bean sprout stir fried rice. Delicious and deadly combination. Do try it... Happy cooking...
Ingredients:
Long Aubergine/brinjal/egg plant - 1
Garlic - 10 - 12 pods
Spring onion - 4 -5 bulbs
Dark Soya sauce - 1 tbsp
Vinegar - 1 tbsp
Red chilli sauce - 2 tbsp
Tomato sauce - 2 tbsp
Bean sprouts - 1 handful
Oil - 4 tbsp
Salt to taste
Spring onion stalks for garnish
Method:
Chop the egg plant into bite size pieces. In a heavy bottom kadhai/pan add about 2 tbsp of oil and add egg plant once the oil is hot enough. Saute the pieces until they are cooked.
In the same pan add the remaining oil. Once hot, add chopped garlic, spring onions. Saute for about 2-3 minutes.
Now add all the sauces and cook for about 30 - 60 seconds.
Add the cooked egg plant and mix well.
Add bean sprouts, stir. Add salt and check the seasonings.
Chop the egg plant into bite size pieces. In a heavy bottom kadhai/pan add about 2 tbsp of oil and add egg plant once the oil is hot enough. Saute the pieces until they are cooked. They should be soft but not mushy. They should retain their shape. I added pinch of salt to speed up the cooking process. Once done, keep the egg plant pieces aside.
In the same pan add the remaining oil. Once hot, add chopped garlic, spring onions. Saute for about 2-3 minutes. Now add all the sauces and cook for about 30 - 60 seconds. Add the cooked egg plant and mix well. Add bean sprouts, stir. Add salt and check the seasonings.
Garnish with spring onion greens(stalks) with steamed rice or fried rice.
Sending this to WTMLevent & Gayathri's page
I have been meaning to try this for a long time, finally I was able to make it. I made the wrappers at home itself, if you wish you can use store brought pastry sheets. I added few leftover cooked noodles as I had it. However if you wish you can omit. You can add sweet corn, peas, capsicum. In short you can add and make the filling as you wish to have. So here goes the recipe. Happy cooking...
Ingredients:
For the dough
Maida/All purpose flour - 1 1/2 cup
Salt per taste
Oil - 2 tbsp
Water as required
For the stuffing:
Cabbage - 2 cups
Carrot - 1 cup
Noodles - 1/2 cup
Spring onions - 1/2 cup
Garlic - 5-6
Black pepper powder - 2 tbsp
Red chilli sauce - 1 tbsp
Soya sauce - 1/2 tbsp
Vinegar - 1 tbsp
Salt as required
Oil - 1 tbsp and for deep frying
Method:
Mix all the ingredients for the dough and knead it into a soft dough. Keep it aside.
In a pan/kadhai heat oil and add chopped garlic.
Now add shredded cabbage and carrot and mix well.
Add salt and pepper powder and cook for about 2 minutes on a high flame.
Add the sauces. Mix well.
Now add spring onions and greens, cooked noodles.
Roll each portion into thin sheets.
Place the stuffing and roll this till half of the sheet. Fold the sides and bring it to the center. Apply little water on the edges and roll it tightly. If you feel it is not sealed properly, you can use corn flour paste. Apply on the edges.
Repeat the same for the rest of the filling.
Keep oil for deep frying. Place the spring rolls into the oil. Fry on both sides until golden brown. Drain excess oil in kitchen towel.
Mix all the ingredients for the dough and knead it into a soft dough. Keep it aside.
In a pan/kadhai heat oil and add chopped garlic. Now add shredded cabbage and carrot and mix well. Add salt and pepper powder and cook for about 2 minutes on a high flame. Add the sauces. Mix well. Now add spring onions and greens, cooked noodles. Mix well and keep it aside to cool down to room temperature.
Divide the dough into 8-10 portions.
Roll each portion into thin sheets. Place the stuffing and Roll this till half of the sheet. Fold the sides and bring it to the center. Apply little water on the edges and roll it tightly. If you feel it is not sealed properly, you can use corn flour paste. Apply on the edges.
Repeat the same for the rest of the filling.
Keep oil for deep frying. Place the spring rolls into the oil. Fry on both sides until golden brown. Drain excess oil in kitchen towel.
Serve hot.
This is my version of Indo Chinese noodles. Easy to make and the only preparation is to cook the noodles before hand. I make fried rice and noodles very often and is loved by my dear hubby. Now a days even my little one enjoys this spicy indo chinese delight. One need to make sure that you do the entire cooking process in high flame. You can add sprouts as well to make this healthy. I hope you try this and enjoy as much as i did.
Happy cooking...
Ingredients:
Hakka Noodles - 1 packet
Oil - 3 tbsp
Garlic - 2 tbsp very finely chopped
Onion - 1 medium sized finely chopped
Carrot - 1 cut it into thin strips (julienne)
Cabbage - 3/4 cup thinly sliced
Spring onion greens - 1/4 cup
Capsicum - 1 medium size
Spring onion bulbs - 1/4 cup
Soya sauce -1 tbsp or as needed
Red Chilli sauce - 2 tsp or as needed
Vinegar -1 tsp
Tomato Ketchup - 2 tbsp
Salt and pepper powder to taste
For garnishing
Spring onion greens - 2 tbsp
Method:
Boil and keep noodles aside(see below about the procedure)
Heat oil in a pan, add finely chopped onion, garlic and saute on a high flame for a few seconds until onion turns transparent.
Add spring onion bulbs and greens and stir fry for 2 minutes
Add cabbage, carrots and capsicum and stir fry for a minute.
Then add soya sauce, chilli sauce, tomato ketchup, vinegar, salt needed, pepper powder and stir fry for a second.
Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste.
Boil noodles in plenty of water with salt and few drops of oil until 3/4 cooked or al dente. (al dente-cooked just enough to retain a somewhat firm texture). Do not over cook. Drain the water and pour cold water on top of the noodles. Drain the water completely, toss noodles with a tsp of oil and keep it aside. This is done to prevent the noodles from sticking together. Now boiled noodles is ready, so keep it aside.
Heat oil in a pan, add finely chopped onion, garlic and saute on a high flame for a few seconds until onion turns transparent.
Add spring onion bulbs and greens and stir fry for 2 minutes. Add cabbage, carrots and capsicum and stir fry for a minute.
Then add soya sauce, chilli sauce, tomato ketchup, vinegar, salt needed, pepper powder and stir fry for a second.
Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste.
Garnish with spring onion greens, toss and serve noodles piping hot.
