This Southern skillet cornbread comes out of the oven with crisp, golden edges and a soft, moist center. It’s mostly savory with just a hint of sweetness, and the buttermilk keeps every bite tender. It’s the cornbread I make most often at our place, usually while something is resting on the smoker. The secret is […]
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Schezwan Paneer is a flavor packed Chinese appetizer that is made with soft paneer and fiery punch of Schezwan sauce. It is a perfect party appetizer, with bold flavors, goodness of veggies and perfect crunch to let your guest drool over dish. This Indochinese dish is perfect match for a party gathering or as sides for Veg fried rice or noodles.
This dish comes together in a jiffy as the lightly battered paneer mix up with veggies and aromatic sauces giving a perfect balance of sweet, heat and texture. Whether you're preparing it for a weekend meal, a kids' treat, or a party platter, this recipe is simple to follow and delivers that restaurant-style taste right from your kitchen.
[feast_advanced_jump_to]Schezwan Paneer is that Indo-Chinese dish that stands out for its fiery nature by the sauce, zesty flavour of the garlic, vibrant colors and crunch by the bell peppers, adding up the spice level. It is a visual treat to my eyes when the colors in the pan play their role.
This is dish is truly a show stopper as it ability to shine and stand across any occasion. Be it a dinner party, or a wide spread of festive celebration or a dinner date, Schezwan paneer complements as a perfect appetizer or a dry side dish for Chinese dishes.
Experimenting with Chinese dishes is my hobby, and schezwan paneer was in my to-do list since a year. I landed up making schezwan sauce to try out different schezwan recipes and in no time, my sauce was completely finished. I made another batch, and this was the first recipe I tried my hands-on. It happen to rain one day, and we were craving for something warm, spicy and comforting other than ginger tea.
This recipe reminds me of the street food stalls, where they toss the wok with ease, and the paneer flying in the air and falling back into the wok smoothly. And that had always fascinated me to try tossing the ingredients in the air. This is our go-to dish when we want something quick, exciting and spicy.
1.Make a thick batter of the ingredients under 'for the marinade', add paneer to it and coat it well.
2.Heat oil in a pan and toast the paneer till golden(You can deep fry them too).Drain it in a tissue paper and set aside. Heat oil in a pan, add spring onion white part,ginger and garlic,fry for a minute.
3.Then add green chili, capsicum sauté in high flame for a minute. Then add soya sauce, tomato sauce , schezwan sauce, ¼ teaspoon pepper powder and required salt. Mix well then add the remaining corn flour mixture with little water.
4.Let the sauce boil for 2 minutes then add toasted paneer and toss it gently. Finally garnish with chopped spring onion green part and switch off.
Serve as a accompaniment with fried rice or just as a starter.
Serve Schezwan Paneer hot as an appetizer or pair it with Veg Fried Rice or Hakka Noodles to complete a wholesome Indo-Chinese meal. Garnish it well with spring onion. You can serve it in small bowls or along with other Chinese dishes and make it a platter. I have served this dish with a Vanilla milkshake.
Store the leftover Schezwan paneer in an airtight container for up to 2 days. Reheat gently on the stovetop or microwave it for 30-40 seconds to retain the texture and flavour. Avoid prolonged storage as paneer can become rubbery and lose its freshness.
You can replace paneer with tofu, mushrooms, baby corn , cauliflower etc.
Schezwan sauces are super spicy. You can start with less quantity and add as per your spice requirement.
Absolutely! I have used homemade schezwan sauce for this recipe. You can refer to the recipe and tweak it according to your needs.
Overcooking will make paneer rubbery. Toss the paneer in the sauce and gently stir till it is well coated. Turn off the flame here to retain the softness.
It pairs excellently with Veg Fried Rice, Hakka Noodles, or any Indo-Chinese dish. It can be served as an appetizer or a snack for kids.
If you have any more questions about this Schezwan Paneer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Schezwan Paneer Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Paneer Stir Fry is a simple and tasty side dish made by tossing paneer with onion, garlic, bell pepper and few basic spices. It comes together quickly and does not need much effort and planning. Juicy paneer coated with mild spices and crunchy onion, bell peppers makes this simple dish special.
This paneer stir fry works well as a side dish for rice, roti or even as a snack in the evening time. Kids also enjoy this as paneer tastes soft and veggies kind of blends well. It is little different as it is cooked dry and not saucy. It tastes good even as such and is a must try recipe for all paneer lovers.
[feast_advanced_jump_to]Paneer Stir Fry is an easy Indian style dry starter or side dish that is commonly made at home. It is prepared by tempering spices in oil and then sautéing vegetables along with paneer cubes. There is no grinding or long cooking involved here. Everything is done in one pan which makes it very easy and quick.
This has a mix of textures with soft paneer and slightly crunchy vegetables. Paneer has the tendency to absorb the flavours well so this is simple yet delicious. This recipe has onion and bell peppers which adds colour and mild crunch to the dish. It makes this dish wholesome and satisfying.
This stir fry is not very spicy and you can easily adjust the spice powders as per your taste and preference. You can use this a filling for wraps, rolls and even sandwiches. Rice with dal and paneer stir fry is a comforting combination too. It takes just 40 minutes to make this meal which is wholesome and filling.
I usually make this stir fry on busy weekdays. It hardly takes time and pairs well with rice and roti. Sometimes I even pack this for lunch box. It is one of those dishes I keep repeating. I make this when I want a quick paneer dish without gravy at all and kids just love this.
1.Heat 1 tablespoon oil, add ¾ teaspoon cumin seeds, let it splutter. Then add 1 teaspoon garlic finely chopped.
2. Saute until slightly golden.
3.Add ½ cup onion(chopped lengthwise) and 1 ½ cups bell pepper(chopped lengthwise). I used green, yellow and red bell peppers.
4.Saute in high flame for 2 minutes.
5.Add 1 teaspoon chilli powder, ½ teaspoon garam masala powder and ¼ teaspoon pepper powder.
6.Give a quick saute.
7.Add 200 grams paneer cut into 1.5 inches long along with 1 teaspoon crushed kasoori methi.
8.Give a quick mix and switch off.
Enjoy it hot!
Serve this paneer stir fry hot with plain rice or mild pulao. This goes well even with chapati. It can be served as a snack too. Store the leftovers in fridge and use within a day. Reheat lightly before serving.
You can serve paneer stir fry with rice or roti. You can use this as a filling for wraps, rolls and sandwiches too.
Yes, you can add in some mushroom, baby corn, carrot, beans, corn or peas based on your preference.
No, it's not spicy, has mild spiciness. It is completely suitable for kids also. You can increase spice powders if you want it more spicy.
Yes you can use homemade paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.
Yes, you can pack it, but consume within few hours for best taste.
If you have any more questions about this Paneer Stir Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Paneer Stir Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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Beetroot Poriyal is a mildly spiced simple South Indian stir fry. Beetroot Poriyal is a tasty and healthy side dish which can be mixed with rice and enjoyed. This is a great side dish with rice and curry or even with roti. This is one of the excellent way to include beetroot in your menu.
Beetroot stir fry or beetroot poriyal is one of my favorite ways to eat beetroots. Not all at home are fond of beetroot but I just love beetroot in any form especially this poriyal. This is a simple poriyal with basic tadka but tastes so delicious with rice and sambar which is my favourite combo.
[feast_advanced_jump_to]Beetroot Poriyal is made using beetroot, onion, coconut, spices and herbs as main ingredients. It is a simple stir fry made with beetroots cooked with onion and tempering spices with the addition of coconut. This beetroot stir fry is one of the healthy ways to consume beetroot.
Beetroot is a nutritious vegetable so do make it a practice to include it in your weekly menu to enjoy the benefits. The term 'poriyal' in tamil means sauteed or fried whereas in malayam it is called thoran, in kanada it is called 'palya' and in telugu it is called 'vepudu'.
Beetroot proiyal comes together quickly and can be made with just few ingredients that is available in your kitchen. Serve it with rice and sambar it is such a comforting meal. You can enjoy this poriyal for lunch or even pack it for kids lunchbox.
As a kid I had trouble eating most vegetables and even during that time beetroot was my favorite vegetable. Mixing it with curd rice to see the pink colour was so exciting yes good old memories.
1.Heat 1 tablespoon oil in a kadai - add 1 teaspoon mustard seeds let it splutter.
2.Then add ½ teaspoon split urad dal.
3.Add few curry leaves and 1 long green chili slit.
4.Add 1 medium sized onion chopped finely around ½ cup.
5.Add 1 and ½ cups chopped beetroot along with ¼ teaspoon turmeric powder and salt to taste. I used 1 medium sized beetroot.
6.Saute for 3 minutes.
7.Add ¾ cup water to it.
8.Give a quick mix.
9.When it starts to boil cook covered for 10-12 minutes or until beetroot turns soft.
10.In between stir then cook covered to avoid burning at the bottom. Check by pressing if it is soft then it is cooked else cook for few more minutes.
11.Add ¼ cup grated coconut(tightly packed).
12.Give a quick saute and switch off.
Tasty beetroot poriyal ready!
Serve beetroot poriyal with rice, sambar and rasam. You can serve beetroot poriyal with plain steamed rice, mix and eat too. Beetroot poriyal keeps well in fridge for 2 days.
Yes you can grate and add beetroot for beetroot poriyal. Grated beetroot takes less time to cook so check accordingly. Use big holed grater for grating.
You can skip coconut if you don't want to add. But I recommend adding coconut as it adds a nice flavour and crunch to the poriyal.
Yes you can add 1 teaspoon chilli powder replacing green chilli.
If you have any more questions about this Beetroot Poriyal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this Beetroot Poriyal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Beetroot Poriyal Recipe (Beetroot Stir Fry) appeared first on Sharmis Passions.
This honey butter cornbread has been a regular on our table for years. It’s sweet without tipping into dessert territory, soft in the middle, and gets a proper crisp edge from baking it in a cast iron skillet. All it takes is a handful of pantry staples and about half an hour, so it’s an […]
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