Thursday, May 13, 2010

Paneer Chilli !! (Dry)

150 gms of Paneer
Oil for deep frying
1 tbsp chopped ginger-garlic
1 tbsp tomato paste
1/2 cup thinly sliced onions
1/4 cup thinly sliced capsicums(green,yellow,red)
1/4 cup finely chopped green spring onions
1 -2 tsp of chilli sauce and soy sauce

For Paneer Marination :-
2 tbsp cornflour/cornstarch diluted in water
2 tsp soy sauce
2 tsp plain vinegar
1/2 tsp green chilli sauce
1/2 tsp white pepper powder
1tsp ginger-garlic paste
salt to taste

* Gently marinate the paneer cubes with ginger garlic paste, white pepper pwd and keep it aside.
*  In a small bowl take 2 tbsp of cornflour, soy sauce, chilli sauce, water and mix thoroughly. This mixture is used to coat the paneer cubes and then deep fried. Keep them aside once you have deep fried the paneer.

1. Heat 2-3 tbsp of vegetable oil in a wok (kadhai).
2. Add the chopped ginger-garlic and saute on high flame for about 30 secs.
3. Add the chopped spring onions  and saute for about 2 minutes.
4. Add the sliced capsicums and stir fry on high flame for 2 minutes.
5. Add Ching's green chilli sauce, tomato paste, vinegar and soy sauce and saute.
6. Add the fried paneer cubes and toss for a minute on high flame.
7. Add the remaining cornflour water from the bowl on high flame, tossing the contents for 2 minutes. 

8. Consistency changes once you add the diluted cornflour.You will find that it becomes thick due to cornflour.
9. Add the chopped spring onion greens.

10.Garnish with more chopped spring onions.

Serve hot with Chinese Hakka Noodles/Schzewan Fried Rice

Chinese Hakka Noodles !!

2 cups boiled noodles or spaghetti pasta 
(I mostly use spaghetti, it gives you the same taste and the texture is excellent...)
2 teaspoons ginger-garlic and green chillies chopped
¾ cup cabbage, shredded
½ cup green,red,yellow capsicums, finely sliced
¼ cup spring onion greens, chopped
1/2 cup shredded carrots (optional) 
1/2 tsp of ajinomotto (optional) 
1-2 tsp of Ching's Soy Sauce
1 tsp of vinegar (optional)
2-3 tablespoons oil
salt to taste 

1. Heat 2 tbsp of oil in a wok (kadhai).
2. Add chopped ginger-garlic and green chillies and saute for a minute.
3. Add vegetables in a sequence of their tenderness-onions, capsicums, carrots and cabbage.
4. Add ajinomotto (if using) and salt and saute.
5. Add soy and vinegar. Cook for about a minute.
6. Add the boiled noodles and stir gently on medium high flame.
7. Lower the flame and cover the pan for about 5 minutes.
8. Sprinkle the chopped spring onions. 
9. Serve hot with Veg Manchurian or Chilli Paneer.