Vegetable & Paneer Sizzler#SundayFunday

Sizzlers are a favorite with my friends, as they are complete meal and sizzling hot, with tikkis, rice, stir-fried vegetables, French fries, and noodles etc. Sizzlers are a complete meal and healthy too. This vegetable sizzler is one of those recipes that are really simple to make at home. Do try it this!

The rice pulao and potato tikki is made by my friend.

Ingredients
For the Marination
200 Grams Firm Paneer/Cottage Cheese - cubed
Salt to taste
2 Tablespoon Milk
½ Teaspoon Heaped Black Pepper Powder
Other Ingredients
½ Cup Corn Flour
½ Teaspoon Baking Powder
For The Sauce
1 Tablespoons Oil
½ Tablespoon Minced Garlic
1 Green Chilly - slit
2 Tablespoons Homemade Szechwan Sauce
¼ Teaspoon Red Pepper Flakes
1 Capsicum - sliced
½Tablespoon Corn Flour mixed in ¼ cup water
Method 

Marinate paneer cubes with. milk, salt, black pepper. Thread them on wooden skewers .Keep aside for 30 minutes
In a bowl mix corn flour, a pinch of salt and baking powder, coat each paneer cube in this.
Pan fry the skewers, till golden turning the sides of the skewers.
For The Sauce

Heat oil in a pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce, red pepper flakes and ½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method 

Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
1 Packets Egg Noodles
2 Tablespoons Heaped Homemade Szechwan Sauce
½ Cup Noodle Stock
½ Tablespoon Minced Garlic
Salt to taste
1 Tablespoons Oil

Method

Boil the noodles as per packet instructions.
Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to serve
To Assemble The Sizzler Platter

Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , paneer skewers , pulao rice, noodles and potato tikki. Pour the Szechwan gravy over the paneer skewers.

Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!

Labels: Chinese, Asian Cuisine, Sizzler Platter, Vegetarian, Paneer, Noodles, French Fries, Complete Meal, Sunday Funday, Schezwan Sauce, Main course

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Complete Meal.  

Culinary Cam: Calamari à la Plancha + Patatas Bravas
Mayuri's Jikoni: Gujarati Thali & Panakam
A Day in the Life on the Farm: Mixed Grill Platter
Amy's Cooking Adventures: Steak Fajitas
Palatable Pastime: Teriyaki Shrimp Sizzler
Sneha's Recipe: Vegetable & Paneer Sizzler
Cook with Renu : Waffle, Pancake, Brownie, and Fruit sizzler

April Fools' Day Chicken Nuggets & French Fries#SundayFunday

When I made these nuggets and gave them to my hubby to enjoy he wouldn't touch them thinking that am really giving him chicken to eat. Then I told him this a April Fools Food Prank he looked at me quite believable wondering whether I am speaking the truth.

After eating one he looked at me stunned, since they looked exactly like Mac chicken nuggets. Do try this prank on your kid's or friends and see their reaction.

Ingredients 
For The Nuggets 
Vanilla Pound Cake - cut into squares 
8 - 10 Biscuits - coarsely powdered 
½ Cup Vanilla Icing - I used ½ Cup Icing Sugar + 1 -2 Teaspoons Milk 
For The French Fries  
Pound Cake Slices  
Crinkle Cutter

Method

Place the biscuits in a zip lock bag and crush them with a meat mallet to get coarse crumbs. Transfer crumbs to a bowl. Keep aside.

Get a store-bought vanilla pound cake or make your own ( I made eggless vanilla pound cake ) and ¼" thick squares or nugget shapes. Reserve some slices for fries later.

Make the icing adding a teaspoon of milk at a time to make a coating consistency icing. Dip the nuggets into vanilla icing evenly until all the cakes slices / nuggets are evenly covered. Place them on a wire rack to remove the excess icing. 

Carefully pick up one nuggets at a time and dredge in the crushed biscuit powder. Return to the wire cooling rack to harden. Serve with jam of your choice. Cut reserved slices with a crinkle cutter to make fries.

April Fool's Day Chicken Nuggets are ready!
Labels: April Fool's Day, Chicken, Nuggets, French Fries, Pound Cake, Icing Sugar, Sunday Funday

• April Fools Calzone Donut by Amy's Cooking Adventures
• April Fools' Day Chicken Nuggets & French Fries by Sneha's Recipe
• Big Ice Cream Taco by Karen's Kitchen Stories
• Grogu's Frog Egg Dessert by Palatable Pastime
• Hot Beef Sundae by A Day in the Life on the Farm
• My Ideal Birthday "Cake" by Food Lust People Love
• Potted Plant Cremeux by Culinary Cam 

Crispy Crunchy Vegan Cheat Fries#SundayFunday

There is a saying.. looks can be deceptive! French fries? No these are cheat fries made from mashed potatoes a & fine semolina!! This is my take on the trending cheats version of French fries.

Ingredients
½ Cup Heaped boiled and mashed Potatoes
1 Cup Fine Rawa / Semolina
1¼ Cup Water
1 Teaspoon Sea Salt
1 Teaspoon Italian seasoning
¼ Teaspoon Black pepper powder

Method

Heat the water in a pan, when it comes to a boil, add the rawa, keep stirring till it gathers together and becomes a thick mass. Switch off the flame. Leave it to cool.
Add the mashed potatoes to the cooled mixture in it along with seasonings. This is a sticky dough so slightly wet your hand and knead it to a smooth dough. Let it rest in the refrigerator for at least 15 to 20 minutes, for it to chill and set well.

Now roll it on an oiled platform and cut into finger sized pieces.

Roll them in rice flour, dust all the excess flour.

Heat oil in for shallow frying broad pan . Shallow fry in hot oil till golden on all sides.

Serve hot with ketchup.

Enjoy these great crispy, crunchy party pleasers.

My Notes 

You can prepare these fries well in advance and refrigerate them for 3 -4 days. When required, do not defrost, fry them in hot oil on medium high flame. These can also be frozen. They freeze well.

Labels: French Fries, Mashed Potatoes, Rawa, Fine Semolina, Starters, Kids delight, Sunday Funday, Savory Snacks

Sunday Funday

Salty-Sweet for Valentines Day

• Pretzel & Caramel Chocolate Cake Mix Cookies by Amy’s Cooking Adventures
• Crispy Crunchy Vegan Cheat Fries by Sneha’s Recipe
• Potato Chip-Crusted Chocolate Tart by Culinary Cam
• Oven Roasted Honey Chilli Nuts by The Mad Scientist Kitchen
• Peanut Butter and Pretzel Crispy Treats by A Day in the Life on the Farm 
• Gluten-Free Sweet & Salty Baked Spicy Rice Chex by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice   

Szechwan Chicken Sizzler Platter#SundayFunday

My friends kids love sizzlers. So we decided that we will have a sizzler party at home. We had this super exciting sizzler party. The kids enjoyed it.

Serves  10 - 12
Ingredients
For the Marination
1 kg Chicken Boneless - cubed
1/3 Cup Milk
1 Teaspoon Salt
½ Teaspoon Heaped Black Pepper Powder
1 Teaspoon Ginger Powder
Other Ingredients
1 Cup Corn Flour
1 Teaspoon Baking Powder
For The Gravy / Sauce
¼ Cup Oil
2 Tablespoon Minced Garlic
4 Green Chilies - slit
6 Tablespoons Homemade Szechwan Sauce
1 Teaspoon Red Pepper Flakes
1 Capsicum - sliced
2 Tablespoons Corn Flour mixed in ½ cup water

Method

Marinate chicken cubes with milk, salt, black pepper , ginger powder, mix well.     

Keep it for 30 minutes.

In a bowl mix corn flour, salt, black pepper powder and baking powder, coat each chicken piece in this. 

Deep fry in single layer, till golden and crisp

For The Gravy/ Sauce

Heat oil in large pot/kadai, add minced garlic and chilies, fry for 2 minutes. Add Szechwan sauce , add red pepper flakes and 1½ cup water and bring it to a boil then add capsicum sauté for 1 minute. Thicken the gravy with corn flour slurry, keep stirring till it thicken. Switch off the flame Ready to be served.

Burnt Garlic Szechwan Rice 

Ingredients
15 Cloves Garlic - chopped,
½ Inch Ginger - chopped,
2 Cups Raw Rice
1 Onion chopped,
Coriander leaves
3 Scallions /Spring onions - chopped
2 Bell peppers/ Capsicums - chopped,
2 Green or Red Chillies chopped,
1 Large Carrot - chopped
2 Tablespoons Homemade Szechwan Sauce

Method
Boil the rice with salt till full cooked, yet firm and each grain separated, strain the rice and spread it in a large plate so that the rice doesn't clump. Keep it aside for an hour or use leftover rice.

Heat oil in a pan, add half of the chopped garlic and fry till it turns red. Now add half of ginger, half of chopped onions, chopped chillies fry till onions turn pink. Now add all the sauces and red chilly powder, black pepper powder, bell peppers, carrots till the are done add the rice and toss it well and keep aside.

For The Sautéed Veggies
Parboiled Carrot Sticks
Parboiled French Beans
Sliced Bell Peppers
Parboiled Baby Corns
2 Tablespoons Butter
1 Tablespoon Oil
Black Pepper powder and salt as required

Method

Heat oil & butter, sauté the veggies till coated, sprinkle a dash of pepper and salt. Sautéed Veggies are read, keep aside.

For The Szechwan Noodles
2 Packets Egg Noodles
3 - 4 Tablespoons Heaped Homemade Szechwan Sauce
1 Cup Noodle Stock
1 Tablespoon Minced Garlic
Salt to taste
2 Tablespoons Oil

Method
Boil the noodles as per packet instructions.

Heat oil in a pan, add minced garlic, sauté for a minute, then add the Szechwan sauce , noodle stock, salt to taste and let the water boil add the noodles and toss till coated. Keep aside
French Fries to Serve
To Assemble The Sizzler Platter

Heat up the sizzler plate on medium high for 30 to 45 minutes. Be real quick with these steps. Lower the heat. Place the cabbage leaves so as to cover the entire surface of the plate. Now place the sauted vegetables on one side then the French fries , chicken, rice, noodles. Pour the Szechwan gravy over the chicken. 

Sprinkle spring onions over it. Add chilled cube of butter under the cabbage leaves and the sizzling will start immediately & Enjoy!

Labels: Chinese, Sizzler Platter, Chicken, Noodles, French Fries, Fried Rice, Garlic, Baby Corn, Sunday Funday, Main course, Asian Cuisine, Schezwan Sauce

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The theme for this event is Sizzler Party.

 

A Day in the Life on the Farm: Sizzling Shrimp Fajitas 

Sneha's Recipe : Szechwan Chicken Sizzler Platter

Oven Baked Zucchini Fries

Crisp, tender zucchini oven-roasted. It's healthy, nutritious and completely addictive! Couldn't stop eating this. It was simple to make and so fresh, delicious, so good. Made this for dinner.

Ingredients
1 Large Zucchini,
1 Tablespoon Olive oil
3/4 Cup Plain Bread crumbs
1/4 Cup Parmesan cheese
1/2 Teaspoon Salt

Method

Oil a baking pan well.

Preheat your oven to 200 degrees . Wash the zucchini, cut off the ends and cut it into "fries". Toss with the olive oil, making sure that every piece is well coated.

Add the bread crumbs, parmesan cheese and salt. Cover the olive oil coated zucchini pieces with the bread crumb mixture (shake off excess breadcrumbs).  

Then place them on your baking.  

Bake for about 20 minutes, until the zucchini looks crispy and golden, and is soft when pricked with a fork. 

Note
I had cut the zucchini a thin and peeled it I would suggest do not peel it and cut them in thick wedges, cause the one I made turned soft since they were cut like french fries.

Labels: Blogging Marathon, Zucchini, French Fries, Healthy snacks, Vegetables 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Healthy French Fries - made in the Microwave

August 15. 2014

Ingredients

2 Medium Size potatoes
Salt and Pepper powder to taste
1 Tablespoon oil

Method

In a oven proof bag place the potatoes with a tablespoon of water.  Lightly fold the bag and microwave on high for 2 minutes.  Remove immediately and place the potatoes in cold water.  When cooled , peel the potatoes and cut in fine matchsticks evenly sized. Place them in microwave proof flat dish and lightly sprinkle a pinch of salt and little oil , mix well and arrange them placed slightly apart.  Microwave on combination mode - Microwave + Grill for 3 minutes.  Remove and turn them, again Microwave on the above mode for 3 minutes, if you find it brown on the edges and cooked they are ready, or else place them again in combination mode for another minute or two.
Sprinkle pepper powder and serve.    These taste better than the deep fried ones.  We enjoyed them with Tiranga Rice.  You too try them and enjoy.

Note: These French Fries are not as crisp and brown like the deep fried ones ( see pic) but still taste better than the fried ones.

After you see that the fries are done keep them in the microwave, standing time 2 minutes.



Labels: Vegetables, Healthy, Starters, Potato