Its been quite a while since I updated my blog. I would have actually posted a very delicious and simple dal recipe. My idea got ruined coz my brother deleted the pic of my dal by mistake :(
Of course I didn't want to share the recipe without showing you how it looks like. So excuse me for my absence!
But I'm back with loads of stuff!!!
Since we had a long weekend around new year I kept cooking a lot of stuff...
Schezhuan noodles -
Hakka noodles - 200g
Finely chopped garlic - 4 tsp
Chopped celery - 2 tbsp
Cut into thin strips (carrots, capsicum, beans, cabbage) - 4 cups
Schezuan sauce - 1/2 cup
Olive oil - 6 tbsp
Chilli oil - 2 tbsp
First prepare the chilli oil.
For this you will need 1 cup olive oil and 20 red chillies, torn into pieces. Heat oil until smoking point and add the chillies. Remove from flame. Cool for 2 hours. Strain and use.
Next make the noodles.
Boil water with a tbsp of oil and salt to taste.
Add the noodles and cook until done.
Drain water. Pour some cold water. Mix 2 tbsp olive oil.
Heat the oil and chilli oil in a wok on a high flame. Add garlic and saute until golden brown.
Add celery and all vegetables. Saute for 5 minutes.
Add Schezuan sauce, salt and cook for a minute.
Add the noodles and mix well.
Jeera rice -
Basmati rice - 1 cup
Water - 1 3/4 cups
Jeera - 1/4 cup
Ghee - 1/2 cup
Salt to taste
Boil rice with salt until done.
Heat ghee in a kadai. Add jeera. Fry until golden brown.
Add to the rice and mix well.
Try this with a rich n delicious accompaniment -
Aloo Laajawaab ( Tarla Dalal )
To be ground into a smooth paste-
4 tbsp cashewnuts
1 tsp roughly chopped garlic
1 tsp roughly chopped ginger
2 tbsp water
Other ingredients -
Oil for deep frying (I used olive oil)
2 cups potato cubes (unpeeled)
2 tbsp cashewnuts, split into halves
1/2 cup chopped onion
5 tbsp ghee
1 tsp caraway seeds
1/4 tsp turmeric powder
1 tsp kitchen king masala
1 tsp chilli powder
3 tbsp beaten curds
1/2 cup milk
1 tbsp finely chopped coriander to garnish
Heat the oil in a pan and deep fry potatoes till golden brown. Drain and keep aside.
In the same oil fry cashew. Drain and keep aside.
Heat the ghee and add caraway seeds.
When the seeds crackle, add turmeric powder, kitchen king masala,chilli powder and onion and saute for 30 seconds.
Add the cashewnut paste and saute for 3 minutes.
Add the curd, milk and 1/2 cup of water and allow it to come to a boil.
Add the potatoes and simmer for 2 minutes.
Garnish with cashewnuts and coriander.
