Sneha's Recipe

Vegetable & Paneer Sizzler#SundayFunday

In: Asian Cuisine, Chinese, Complete Meal

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

4 comments

Mupotohayi a-k-a Chimodho/Zimbabwe Cornmeal Bread#EatTheWorld

In: Breads, Cornmeal, Eat the World

Mupotohayi also known as Chimodho which is basically a form of cornmeal bread which is common in Zimbabwe. It can be enjoyed plain or buttered, jam or marmalade, or a drizzle of honey. Cornbread is the perfect side dish recipe next to mains like chili or fried chicken. But honestly, top a slice of warm cornbread with a pat of butter and drizzle of honey and you don’t need much else.

Serves 8 to 10 servings
Ingredients
180 Grams Yellow Cornmeal
170 Grams All Purpose Flour
1/3 Cup Granulated Sugar
1 Teaspoon Baking powder
½ Teaspoon Baking Soda
½ Teaspoon Pink Himalayan Salt
360 ML Full Fat Butter Milk
75 Ml Olive Oil
25 Grams Butter - melted
1 Large Egg
1 Tablespoon Olive Oil - for the skillet

Method

Preheat the oven to 190°C. Lightly grease a 9-inch round cake pan or cast-iron skillet.

In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt.
In a separate bowl, whisk together butter milk, oil, melted butter, sugar and egg.
When the oven is preheated, add the oil to the pan and place the pan in the oven to heat for 5 minutes( this will give a crispy bottom).

As the pan is being heated in the oven for 5 minutes, make a well in the center of the flour mixture. Pour the butter milk mixture into the flour mixture and whisk together just until combined. Remove the hot pan from the oven and immediately pour in the batter. (The batter should sizzle!)

Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Let cool in the pan for 5 minutes. For a crispy crust, remove the cornbread after 5 minutes and let cool on a wire rack.

Enjoy with butter.

My hubby enjoyed this with honey.

Check here for the other Yeasted Corn Bread

Labels: Cornmeal, Skillet, Zimbabwe, Breads, International Cuisine, Eat the World

Check out all the wonderful Zimbabwean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

Pandemonium Noshery: Beef Hifiridzi - Zimbabwe Beef and Greens Stew

Amy’s Cooking Adventures: Beef Hifiridzi (Beef Short Ribs with Greens)

Culinary Cam : Huku Ne Dovi (Zimbabwean Chicken and Groundnut Stew)

Sneha’s Recipe: Mupotohayi a-k-a Chimodho/Zimbabwe Cornmeal Bread

A Day in the Life on the Farm: BBQ Goat Stew ( Nyama yeMbudz)

2 comments

Flan Entremets & Peach Jelly Dessert - Vegetarian#SundayFunday

In: Agar Agar powder, Creamy Vanilla Custard, Dessert

A fresh, homemade creamy dessert that is easy to prepare! This flan entremets mix gives a fantastic texture for a gourmet dessert and a perfect party dessert.

Agar-agar, vanilla custard mix and peach juice. Refreshing, summery and easy-to-make. This delicious recipe makes the perfect party dish. I have added a pinch of orange color to the peach juice. Have two layers of jelly and for each layer of jelly I used the same ingredients
Serves 10 - 12

Ingredients
For The Layers Of Jelly
2 Cups Homemade Peach Juice
10 Grams Veg Gelatin/Agar Agar powder
For The Flan Entremets Layer
500 Ml Milk - I used Full Fat Milk
1 Packet Flan Entremets Mix

Method
For First Jelly Layer

Take ½ cup peach juice and mix in veg gelatin well.
In a large pan take 1½ cup peach juice , bring this to boil when it boils add the gelatin mix and give it a good stir and let is cook on low flame till the gelatin melts well.
Pour this in a lightly greased pyrex dish and let is set at room temperature.
For The Flan Entremets Layer

In ½ cup milk mix in the flan entremets mix to make a smooth mix. In a large pan add the remaining milk and slow add the flan entremets mix stirring as you are pouring it so that it does not clump. When well mixed, place the pan on medium low flame and let it cook till it thickens.
Pour this mix over the jelly layer evenly and cover this with a lid and refrigerate till it sets.

Now make the next layer of peach jelly, just when this flan entremets sets. Pour this jelly layer over it. Let is cool and set then refrigerate. Since I was in a hurry I did not wait for flan layer to set completely, hence you can see the flan part on top.
Nevertheless it tasted just superb and yummy. My guest couldn't stop eating this dessert.

Labels: Creamy Vanilla Custard, Agar Agar powder, Peach, Jelly, Dessert, Sunday Funday, Eggless

Sneha's Recipe: Flan Entremets & Peach Jelly Dessert - Vegetarian
Food Lust People Love: Herby Peach Fig Feta Salad
Culinary Cam: Mejillones con Vinagreta de Melocotón
A Day in the Life on the Farm: Pasta Salad with Chicken and Peaches
Mayuri's Jikoni: Peach & Mozzarella Flatbread
Palatable Pastime: Peach Poppy Seed Fruit Salad

3 comments

Puneri Batata Vada#Alphabet Challenge

In: Alphabet Challenge, Gluten free, Kids delight

Puneri Batata Vada is different from what you get in Mumbai. When I, first ate them, was, surprised to to have a entirely different version of vadas. These are not spicy and no tempering is given to the potato filling and they are like patties. Check the Vada Pav (Mumbai Style) recipe.

Ingredients

4 Medium Potatoes- boiled and mashed
2 Green chilies - minced
1/2 Inch Piece Ginger - minced
3 Cloves Garlic - minced
1 Small Onion - minced
1 Tablespoon Coriander Leaves - finely chopped
1 Tablespoon Mint Leaves - finely chopped
1 Teaspoon Lemon Juice
1/2 Teaspoon Turmeric Powder
1 Teaspoon Sugar
1/2 Teaspoon Salt or to taste
For the Batter
1 Cup Besan / Chickpea flour
A pinch of Chilly Powder
A Pinch of Turmeric Powder
For Serving

Fried Green Chillies / Mirchis - as required
Dry Lasun Chutney
Mint Chutney

Method
Batter for the coating
In a bowl add besan, salt to taste ,turmeric and red chilly powder and water. Mix well. Make sure there are no lumps. If required you may add more water very little at a time and keep mixing. The batter should not be very thick and not watery. The consistency should be such that it forms a thick coating on the potato vada.

To make the Vada

In another bowl / plate take the mashed potatoes. Add the green chilies, garlic, ginger, coriander, mint, onions, salt to taste and lime juice, mix well. Divide them into equal portions. Oil your hands lightly and make patties. Keep aside

In the meantime heat oil in a deep frying pan / kadai. The heat should be on a medium low.

To fry the batata vada

Once the oil is hot enough to fry the vadas, dip the flattened patties with the batter. Leave them very gently and carefully in the oil one by one.

Fry the vadas turning the sides only after one side is cooked and golden. Repeat the process for the rest of the vadas.

Transfer them to a paper towel to remove excess oil.

Now that frying the vadas, is done, in the same oil deep fry some green chilies. Sprinkle some salt on them. Green Chillies / Mirchis will be ready to eat with the vada.

Serve hot ...

These vadas are fried to perfection, crisp and served on its own or with Dry Lasun Chutney , or Mint Chutney or Kethcup and fried green chilies. They taste awesome.

Labels : Starters, Street food, Savory Snacks, Pune, Kids delight, Snacks, Vegetarian, Vegan, Gluten free, Alphabet Challenge

Culinary Cam: A Parade of Pickles, Including Pickled Chard Stems
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Potato Salad with Crunchy Fennel
Blogghetti: Easy Peanut Butter Chocolate Swirl Bark
Food Lust People Love: Homemade Piri Piri Sauce
A Messy Kitchen: Layered Berry Panna Cotta
Mayuri’s Jikoni: Palak Paneer Paratha
Jolene’s Recipe Journal: Parsley Pesto
Magical Ingredients: Peas and Poppyseed Paratha
Karen’s Kitchen Stories: Pork Carnitas (Instant Pot)
Sneha’s Recipe: Puneri Batata Vada
A Day in the Life on the Farm: Southern Potato Salad

7 comments

Jamun/Indian Blackberry Chia Jam#SundayFunday

In: Chia seeds, Homemade, Indian Blackberry

Jamun/Indian Blackberry is summer fruit and love eating it. Wanted to make a jam so made this with chia seeds. A delicious jam.

Jamun, or Indian blackberry, is highly regarded for its benefits to diabetics, stomach pain, arthritis, certain digestive issues, and diabetes. Improvement in the hemoglobin level of the blood. It contains compounds like jamboline and jambosine that help regulate blood sugar levels.

Ingredients2 Tablespoons Chia seeds
4 Tablespoons Water
1 Cup Water
1 Cup De Seeded Jamun
½ Cup Sugar

Method

Soak chia seeds in 4 tablespoons water and let it sit for about 10 to 15 minutes or until the chia seeds have swollen up.
In a large sauce pan, add the jamun pulp & water. Turn on the flame and let the pulp simmer until it thickens.
Add sugar and mix while it simmers. Use the stick blender and blend. Place it back on the low flame Then add the chia seeds and cook till it thickens. Let this cool.