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Monday, 15 September 2014

Mushroom Schezwan

Mushroom Schezwan is an Indo-Chinese recipe. Whenever we say 'Schezwan' the word comes in our mind is  'Spicy'. Yes, scheawan sauce itself is very spicy and so the schezwan dishes. Mushroom Schezwan is an easy and quick dish that you can serve with any Chinese main course such as fried rice or noodles. If you have some time in your hand, you can prepare a home base schezwan sauce and use the same for the dish. For the schezwan sauce, soak some kashmiri red chili (deseeded) in hot water for half an hour. Now in a mixer grinder pot take some garlic cloves, salt, sugar, vinegar and soaked red chillies. Make a smooth paste. Heat sesame oil and add this paste into it. Mix well and allow it to cool. Schezwan sauce is ready to use in recipe or you can store it for future use. 

Mushroom Schezwan

Ingredients

Mushroom - 2 cups, cubed
Onion - 1 medium, cubed
Ginger - 1 teaspoon, chopped
Garlic - 1 teaspoon, chopped
Carrot - 1/4 cup, finely sliced
Cabbage - 1/4 ccup, shredded
Capsicum - 1/2 cup, cubed
Green chilli - 1 teaspoon, chopped
Soya sauce - 1 teaspoon
Schezwan Sauce - 11/2 tablespoon
Tomato Ketchup - 2 to 3 teaspoon
Sugar - 1teaspoon
Vinegar - 1/2 teaspoon
Corn Flour - 1 teaspoon dissolved in 1/4 cup water
Refine oil - 1 tablespoon
Salt to taste


Procedure

 Heat oil in a pan and stir fry the cubed onions. Next add in chopped ginger and garlic. Stir fry for 2 minutes on high flame and then one by one add mushrooms, cabbage, green chillies, carrot and capsicum. Add salt to taste and stir fry continuously. After that, add tomato ketchup, cornflour mixture and sugar, toss vegetables in that. Once the mushrooms are almost done, add in vinegar, schezwan sauce and soy sauce. Cook for few more minutes and serve with fried rice or noodles.
 



Thursday, 11 September 2014

Tandoori Chicken

Tandoori chicken is the most ordered starter in a non-veg mughlai restaurant. Don't you agree with me on this fact? I know after seeing the whole menu you cannot avoid ordering the most popular tandoori chicken! You never get bored of it. This is the first time I have prepared tandoori chicken at home. It turned out really well, hence sharing this easy recipe with you all. The only requirement for this recipe is an OTG with rotisserie fitting. I have used readymade tandoori masala available in the market, however you can prepare your own. I was wondering marination with curd and some great Indian spices can really create a magic. While writing this post I am controlling my saliva production and thinking to replicate the recipe very soon. We are heading towards weekend so just give it a try!



Tandoori Chicken

Ingredients (for 1/2 kg chicken)

Chicken Leg Pieces / Whole Skinout Chicken 
Lemon Juice - 3 to 4 teaspoon
Black Pepper Powder - 2 to 3 teaspoon
Hung Curd - 200 ml
Ginger Paste - 2 to 3 teaspoon
Garlic Paste - 2 teaspoon
Chaat Masala - 1 tablespoon
Tandoori Masala Powder - 1-2 tablespoon
Red Chilli Powder - 2 to 3 teaspoon
Kasoori Methi Leaves - 1 tablespoon
Salt to taste
Refined Oil - 1 to 2 tablespoon

Procedure

Clean and wash the chicken or chicken leg pieces. Make slits (with knife) on them. Initially marinate chicken using lemon juice salt and black pepper powder for 30 minutes. Next marination is important. In a bowl take hung curd, ginger paste, garlic paste, red chilli powder, chaat masala powder, tandoori masala powder, salt and kasoori methi leaves. Mix them well and finally add refined oil. Now marinate the chicken well with this mixture. Allow it to marinate for 7 to 8 hours or overnight. Preheat oven at 150 degree C for 10 minutes. Take the rotisserie rod and insert the marinated chicken or chicken legs in between prongs and set inside the oven. Set the time for 15 to 20 minutes. Don't forget to brush oil on it in between. Tandoori chicken is ready to be served.