These stuffed peppers are a delicious way to combine ready-cooked red and white quinoa with grated paneer, spring onions and Indian spices. A little passata keeps the filling moist and flavourful, while the peppers make Read More ...
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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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Aloo Tikka is a smoky potato appetizer made with kitchen available ingredients. You can make it in minutes, and it always looks impressive when you serve it for guests. The potatoes get marinated in spiced yogurt, then grilled until they're golden and charred on the outside.
This recipe comes together quickly and doesn't need much work. You just need some marinating time, so it's perfect when you want something that looks fancy but is actually simple. Every bite has that spiced yogurt flavour, and the vegetables keep it fresh and tasty.
[feast_advanced_jump_to]Aloo Tikka is a potato appetizer made by marinating potatoes in spiced yogurt and then grilling them on the tawa. The potatoes stay soft and creamy inside while the outside gets a nice charred layer. It has a soft texture inside and that spiced yogurt flavour from the marinade.
This is really popular when you're hosting guests or want something more interesting than regular snacks. You eat it hot and crispy, and it tastes best when it's served right away. The nice thing is you can prepare it ahead and just grill it when guests arrive.
It's also easy to make it according to your taste preference. You can add paneer or cottage cheese to make it richer and you can mix in boiled corn or extra vegetables. Each time you try a variation it tastes a little different, so you can experiment and see what you like best.
I usually make Aloo Tikka when I'm expecting guests or when I want something that looks impressive but is actually quite easy to make.
1.Take curd in a thin cloth and hang it for at least 2 hrs for the water to drain completely. The curd should be thick with no excess water.
2.Pressure cook baby potatoes for 3 whistles it should be cooked soft but not mushy. Peel the skin and prick holes with a fork or toothpick.
3.My potatoes were big so I cut them into half.You need not do this if its small.Get ready with all your ingredients. To a mixing bowl add hung curd.
4.Now add the spice mix listed under 'spice mix' in ingredients list. Add oil. Mix well
5.Add required salt. Add cubed onion, capsicum and potatoes. Check the marinate and add more salt if required.
6.Mix well, finally add lemon juice.Marinate for 30 minutes. Take your skewers. I used my metal skewer which came with my oven.
7.Insert the veggies alternatively. Toast on tawa until golden brown. Turn over in between and slowly cook so that it is evenly cooked on both sides.
Serve hot with green chutney, lemon wedges and onions.
Serve this hot and crispy with green chutney, fresh lemon wedges, and onions on side. You can just store any leftovers in an airtight container in the refrigerator for up to a day.
Yes. Pressure cook them longer and cut them into smaller cubes so they cook through properly.
Yes, you can use regular salt instead. It will still taste good.
Yes, you can prepare and marinate the potatoes ahead, just grill them when needed.
Sure, you can add paneer to make it more filling. Use cubed paneer pieces.
Yes, you can arrange the marinated potatoes directly on the tawa. It will taste good though the presentation will be different.
If you have any more questions about this Aloo Tikka Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Aloo Tikka Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
The post Aloo Tikka Recipe appeared first on Sharmis Passions.
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