Low Fat Chilli Paneer : Indo Chinese Recipe

Chilli Paneer. Cubes of paneer coated in spicy indo-Chinese sauce. Indo Chinese is Indian style Chinese food.  This started as a popular street food in India and later on even restaurants started putting it on the menu-such is the taste and popularity of this dish. There are two ways it is made. Dry style, in which paneer chunks are only coated in the sauce.  Other way is with gravy wherein the sauce is kept liquid. Dry chilli paneer is mostly served as snack, starter or appetizer; whereas wet chilli paneer is served as side with fried rice or noodles. 

This is one dish that always pops in my mind when I am in hurry and guests are coming over for lunch or dinner. Because its easy and quick you don’t need much time to prepare it and because it is popular every guest will love it. So, ideal recipe involves frying paneer cubes and then mixing it in the sauce but I don’t like this method as it makes paneer very hard and rubbery. Here is my way to make Low Fat Chilli Paneer.

Ingredients:

225 grams paneer cut in cubes

1 capsicum/bell pepper, cut in cubes

1 onion large, cut in cubes

4-5 cloves of garlic, finely chopped

1 tablespoon ginger, finely chopped

2 green chillies, slitted

Black pepper powder, to taste

Salt, to taste

1 tablespoon soya sauce

½ tablespoon chilli sauce (red/green)

1 tablespoon corn flour

¼ tablespoon lemon juice or vinegar

1 teaspoon sugar

2 tablespoons sesame oil

1-2 tablespoons chopped green onions (green part only)

Method:

Boil 2 cups of water and add paneer cubes in it. This will make paneer soft. Drain water and keep aside.

Mix 4 tablespoons of water in corn flour and keep it aside.

Heat oil in a pan or wok. When oil gets very hot add garlic and ginger. Saute for 30 seconds.

Add slit green chillies and chopped onion. Saute for 10 seconds.

Next throw in chopped capsicum. Sauté for 10 seconds.

Add salt, sugar, black pepper, soya sauce, chilli sauce, lemon juice and corn flour mixture. Cook it for 30 seconds.

Throw in paneer cubes. Mix well so that paneer cubes are coated well with spices and sauce. Keep it covered for 1 minute.

Check salt and heat level. Adjust if needed. Garnish with chopped green onions and serve.

Notes:

Never add too much salt, remember soya sauce and chilli sauce also contains salt.

Make sure that you don’t overcook capsicum and onion. They should be bit crunchy.

Chinese food is cooked on high heat, this gives good smokey flavour. Do not leave it unattended.

Veg Manchurian (dry and with gravy): Indo Chinese: Street Food

Ever since I posted this pic on Instagram, all of you have been asking for the recipe. Well I can understand your craze, after all every Indian is fanatical for Indo-Chinese food. Chinese food in India is in Indian style but with Chinese spices. We use black pepper, ajinomoto, soy sauce, vinegar but make it super spicy to suffice our taste. Every hook and corner you will see vendors selling indo-Chinese food- noodles, chow mien, spring rolls, fried rice, manchurian and what not. In fact we love Chinese inspired meals so much that we even have Chinese khakra, Chinese dosa, Chinese tikki, Chinese samosa, Chinese pizza –the list is endless.

No matter what, everyone loves indo-Chinese food in India. Just say, let’s eat Chinese today and see the person’s face all lighten up-that’s what Chinese meal does to Indians.  We have restaurants catering only Chinese food in India; restaurants like yellow chilli, mainland china and five spice are super posh and expensive and then there are medium range restaurants like china town, china hut, china wok as well. We also have road side vendors selling Chinese dishes on small karts, so whatever your budget is, whatever ambiance you prefer, if you are in India you have to try our style indo-Chinese dishes.

Personally, I prefer the road style Chinese food. Imagine the row of stalls in the night with dim yellow lights. Rich families drive their luxurious long cars to these stalls and enjoy the food inside the cars; students are just happy and satisfied to have such tasty dish in their budget; some just stand at stalls and scoop into hot and spicy food and take pleasure in simple life. Serenaded by the constant stream of honking and foot traffic on one side and delicious smelling hawker on the other side-the scene is so lively, I tell you.

Indo Chinese meals that I have posted before are burnt garlic noodles, egg noodles, schezwan veggie noodles, whole wheat momos and schezwan ildi. Today it is the most popular indo-Chinese dish- Veg Manchurian. Machurian is made with grated veggies which is then deep fried. It can be eaten dry just like that or can be made with gravy or sauce (wet).

This is neither a healthy dish nor does this takes less time. Lot of time and ingredients is needed to make Manchurian- but don’t let that stop you from trying this dish. This is the best Manchurian ever, its spicy, garlicky and super rich in indo-Chinese flavours.

Ingredients:

(For balls)

1 and 1/2 cup grated cabbage/patta gobi

1 cup grated carrot/gajar

1/4 cup grated bell peppers/shimla mirch

¼ cup finely chopped spring onion/hari pyaz

1 green chilli chopped/hari mirch

2 tablespoon all purpose flour/maida

1/2 teaspoon black pepper powder/kali mirch

1 tablespoon chopped coriander leaves/dhaniya

1 teaspoon soy sauce

2 tablespoon corn flour/ corn starch

Salt to taste

Oil for frying

(For sauce)

2 tablespoon oil

1 tablespoon ginger chopped/adrak

1 tablespoon garlic chopped/lehsun

1 tablespoon finely chopped carrot/gajar

1 tablespoon finely chopped cabbage

3 tablespoons corn flour/ corn starch

1 tablespoon soy sauce

2 tablespoon tomato ketchup

1 teaspoon green chilli sauce

1 teaspoon vinegar

1 teaspoon sugar

2 cups water

2 teaspoons chopped spring onions for garnishing

Salt to taste

Method:

(for balls)

Heat oil in the wok for frying.

Mix cabbage, carrots, bell peppers, green chilli, spring onion, coriander leaves, soy sauce and salt. Keep aside for 5 minutes.

After 5 minutes, squeeze all the water from the veggies. Mix corn flour, all purpose flour and black pepper.

Make balls and deep fry in the oil. Fry till it is golden in colour. Drain on tissue paper and keep aside.

(For sauce/gravy)

Heat oil in a wok. When oil is hot, add ginger and garlic and sauté for 5 seconds.

Add finely chopped cabbage and carrots. Sauté for 5 seconds.

Add the remaining ingredients (except spring onions). Mix and let it boil for 8-10 minutes.

Add Manchurian balls in the sauce and serve.

Notes:

You can use ajinomoto or mono sodium glutamate but I have heard its not good for the body so I avoid it.

Fry balls on the medium heat so that they are cooked evenly on inside as well.

Always cook Chinese in the wok on a high heat. I used this Joyce Chen Carbon Steel Wok .

If you like thick sauce then add less water and more water for thin gravy.

Add more or less black pepper as per your taste.

I used Chings Green Chilli Sauce, Chings Dark Soy Sauce, Chings Chilli Vinegar. You can use white vinegar as well.  

Serving suggestions:

They can be served as it is without gravy as starters or appetizers.

You can serve it as a side with plain rice or boiled noodles.

Serve with bellpepper noodles, egg noodles or fried rice.

Whole Wheat Vegetarian Momos: GitaDini Rotito Rolling Board Review

It happened when I was in India a month back, attending my brother’s wedding when I was approached to do a review for GitaDini products. They have many products that cater to Indian cooking, Idli Silicone molds, storage boxes and sauce pans. I chose Rotito Rolling Board and Pin because my rolling pin and board had broken down, and I just timed it right;)

Like most of the Indian people, I used traditional wooden board and rolling pin (chakla and belan). Wooden boards are not so user friendly, they skid and the water starts to penetrate in the wood making difficult to use. Rotito Rolling Board and Pin is made with two types of plastic and thus it doesn't slip and roti making experience is smooth and easy. It comes with stain steel container for handy storage of dusting flour.

The surface of the board is not so smooth and thus you end up using less dusting flour. Overall it’s a dream come true for the Indian cooking. I have rolled parathas, rotis and even tortilla on this board. The size is just perfect and two holes make it easier to hold the pin or to hang on the wall. It will also serve as a chopping board or to serve pizza or pie or turn up the board and use it as a bread basket. The Rotito Rolling Board and Pin is a modern version of traditional rolling boards. They have made it dishwasher safe for easy cleaning-Versatile and strong.

After using it for rotis and parathas, I decided to give Nepalese or Eastern Indian cooking a try. Any idea what dish I am talking about? Oh yes-momos. Momo is a type of steamed bun/dumpling with or without filling. Momos are native to Nepal , followed by eastern states of India but now it is popular everywhere. Some say momos are Chinese, but do you care? For you, I am sure momos are happiness, pure bliss.

Here I present before you whole wheat (aatte ke momos) stuffed with veggies. The recipe is a keeper and stuffing comprises of many healthy elements. Spinach, cabbage, carrots, ginger and little seasoing-thats it, sounds good, isn't it?? Mommies, this is the healthiest and filling fast food or evening snack you can give to your kids. Adults pair it up Indian Vodka Mojito and spicy quick chilli dip.

Ingredients:

(For skin)

1 cup whole wheat flour

1 tablespoon yogurt/dahi

Water as needed

Salt to taste

(For stuffing)

1/2 cup chopped spinach/palak

1/2 cup chopped cabbage/patta gobi

1/2 chopped carrots/gajar

1 tablespoon chopped ginger/adrak

Salt to taste

Black pepper powder to taste

1 teaspoon oil

Method:

Mix flour, salt and yogurt. Take little water and start kneading the dough. The dough should be medium soft. Set aside for 15 minutes.

Prepare the filling. Heat oil in a pan. Add in chopped vegetables and stir on high flame for 1 minute.

Season with salt and black pepper.

Divide the dough into 12 equal parts. Roll out each ball into rounds. The edges should be thin and center should be thick.

Take 1 1/2 teaspoon stuffing and keep it in the center. Start pleating the edges, join all the pleats in the center. Do the same with the remaining dough.

Steam the momos in the steamer. You know momos are done when the skin has shine and glaze.

Serve with spicy chutney.

Notes:

You can use all purpose flour/maida too.

Feel free to use any other veggies like zucchini, spring onions or red onions.

I used my idli steamer; you can use authentic bamboo steamers as well.

Cover the momos with moist wet cloth till you steam.

Serving suggestions:

Serve with quick sweet chilli dip or schezwan chutney.

Best when paired with ice-cold drinks like bloody mary, orange lemonade or mint cucumber cooler.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking GitaDini for sending Rolling Board and Pin for review.

Burnt Garlic Bell Peppers Noodles, One Pot Meal Idea

Oh my September is gone, it’s already over. Days are just flying. Even today I have very little time to type the recipe, edit the images and post it up. Without wasting anytime, I will get to today’s post which is Burnt Garlic Bell Peppers Noodles

Noodles or pasta is the first thing that comes in my mind when I have little time, or when I am feeling lazy. One pot meal is the perfect savoir on such days- be it- burnt garlic pasta, indo-chinese egg noodles, spaghetti in arbiatta sauce or noodles with desi tadka.

Today’s noodle recipe needs roughly chopped bell pepper or capsicum with handful of basic ingredients and the result will be one flavorful dinner meal. The burnt garlic taste is bang on and in my view this is a WINNER dish (with capital W). Icing on the cake will be to serve it up with some chilled drink. I paired this with Zeo Drink (you can read my review HERE)

Ingredients:

1 packet of vermicelli noodles

1 cup roughly chopped bell peppers

4 cloves of garlic roughly chopped

1 tablespoon soy sauce

1 tablespoon tomato sauce

1 tablespoon green chilli sauce

Salt to taste

1 tablespoon oil

1/4 teaspoon crushed black pepper

1/2 teaspoon lemon juice

Method:

Follow the instructions on the packet and boil the noodles.

Next heat oil in pan and add chopped garlic. Let garlic turn dark brown and you get burnt smell of garlic.

Throw in chopped bell peppers and let it cook for 1 minute.

Mix in boiled noodles, chilli sauce, salt, lemon juice, tomato sauce, soy sauce and crushed black pepper.

Stir everything together and serve.

Notes:

I used brown rice vermicelli noodles-This one.  You can use any noodles.

You can also add onions, carrots or any vegetable in this recipe.

If you like the taste of vinegar, just replace it with lemon juice and add.

Make sure not to overcook capsicum, you want them to be soft but not mushy.

Serving suggestions:

Great for parties or get-together. Hit among kids too- just adjust the spice level.

For party menu, serve with some chips, roasted tomatoes and vodka mojito or orange lemonade.

Schezwan Idli With A Review

Being a food blogger one thing is sure that we love props. One site that gives you ample choices in food props is Notonthehighstreet.com. As the name says it not on any high street and thus you get everything at affordable prices (ah! a dream come true) :-) Well they cater not just into kitchen stuffs but also possess  fashion, baby, garden, home living and many more categories. What I like most about this site is that it also specialises in personalised gifts. Whenever it is our wedding anniversary or some special occasion I literally bang my head thinking what to buy for Mr. Husband, but now I know that my search will get over here. So all you people when your husbands’ asks you what you want as gift-you just show him www.notonthehighstreet.com :)

Thus when they asked me to review the site, I just jumped at the opportunity and took 2 days to decide what should I take as the this site is heaven for food bloggers; there is so much to see that you will surely end up picking something. I took three bowls and 1 plate and I totally adore them (lucky me!). All of them are hand painted and have such beautiful designs and colours. You have got to look at their site NOW.

Blue waves and red flower print bowls

Beautiful frill bowl and lovely flowery plate

I chose to make schezwan idli and these cute bowls were icing on the cake. I love basic idli fry and I love it so much that I whenever I make idli I make some extra so as to enjoy them later. This time I gave a Chinese makeover to the leftover idlis and all I can say is that is so very perfect for monsoons -spicy, tangy and hot:-) I made schezwan sauce months back and it was one of my popular post. I use the same sauce to make this dish and yummy is word. This is quick party snack and will be enjoyed by everyone. I will quickly move to the recipe.

Ingredients:

5-8 idlis

3 green chillies slit

1 tomato chopped

2 onions chopped

5-8 curry leaves

1 tablespoon sesame seeds

1 tablespoon mustard seeds

Salt to taste

1 tablespoon coriander powder

1 teaspoon lime juice

4 tablespoon schezwan sauce (recipe here)

½ teaspoon sugar

1 tablespoon soy sauce

2 tablespoon oil

Method:

Heat oil in a pan and add mustard seeds. Let it crackle.

Then add curry leaves and green chillies. Wait for 20 seconds.

Mix in onions and sauté till onions are half cooked.

Mix in tomato, coriander powder, idli, salt and sugar. Stir well and cooked covered for 1 minute.

Then add in the schezwan sauce ,soy sauce, lime juice and stir. Cook covered for 1 minute.

Lastly coat the idlis with sesame seeds and serve.

Notes:

Do not overcook onions as it will turn mushy.

Add bell peppers with onion for added taste.

Increase or decrease the use of schezwan sauce as per taste.

Taste:

Spicy and crunchy.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. With thanks to notonthehighstreet.com for sending these props to review.

Bell Pepper Noodles, With Desi Tadka

I simply love noodles. Oh ya! I can live on noodles. Any noodles thin, flat or round is completely okay with me. Well one can make it healthy too, simply adds lots and lots of vegetables and the wholesome meal is ready. 

I have cooked schezwan noodles and egg noodles before (I told you I love noodles :-))This time is added only green capsicum and I was happy with the taste. Capsicum provides that crunch and mild sweetness to spicy noodles. I also wanted to give some desi tadka, so I opted to make them in south Indian style with some curry leaves and urad daal. Yup I was right it did tasted yummy and my experiment was successful.

Ingredients:

3 cups thin noodles

6 cups water

2 green capsicums/bell peppers/shimla mirch sliced

1 medium sized onion sliced finely

2 green chillies chopped finely

1/2 tsp mustard seeds/rai/sarso

2 tbsp oil

Red chilli powder-1 tbsp

Tomato ketchup- 2 tbsp

Salt as required

Urad Daal-1 tsp

Curry Leaves 4-5(I skipped this)

Method:

I used thin noodles so I broke them in to small pieces, so that resembles like seviya.

Boil water with some salt and oil. When water comes to boil, add noodles and boil.

Heat oil in the pan, add mustard seeds, urad daal, curry leaves. After it splutters add onion, green chillies and suate well.

Now add the capsicum pieces and cook till capsicum is half done.

Then add noodles, salt, red chilli powder and tomato ketchup. Cook covered for 2 minutes.

Notes:

Any other vegetables like pea, sweet corn, carrots, and tomatoes can also be added.

Add peanuts and coconut for more authentic south Indian taste.

Taste:

Hot and spicy with hint of sweetness.

Schezwan Vegetable Noodles/ Indo Chinese Vegetable Noodles

Schezwan Noodles are spicy, tasty and very popular indo-chinese recipe. Usage of the home made schezwan sauce in the recipe makes it tastier and more colourful. My mom always added lots of vegetables to make it healthy and attractive.This recipe is very special to me. My mom made them when I was low or upset. A twist to Chinese noodles with desi Indian tadka. Ummm...that was some real tasty and spicy yummy noodles...:)

Ingredients :
Noodles - 150 grams.
Olive oil - 4 tbsp

Spring onions - 2 tbsp( White portion finely chopped)
Cabbage - 3 Tbsp (thinly sliced)
Onion - 1 (sliced)

Garlic 4 cloves (grated)
Capsicum - 3 Tbsp (thinly sliced)
Carrots - 2 Tbsp (thinly sliced) 
Soy Sauce - 1 Tsp
Tomato Sauce - 1 Tbsp.
Schezwan sauce - 4 Tbsp
Salt - As per taste.

Method :

1. Boil water in a pan with a teaspoon of oil and salt. Add noodles in to it and cook until firm and soft (make sure that you don't over cook the noodles). Now drain the noodles and wash them with cold running water this help noodles not to stick together.
2. Now heat pan with oil, add onions, garlic , and saute in medium flame, then add all the veggies, and saute in high flame with enough salt, for 2 to 3 minutes or till veggies are cooked to soft to crunchy consistency.
3. Now add schezwan sauce, tomato sauce, soy sauce- give it a quick stir, add the cooked noodles and toss it well.

Notes:-Any kind of noodles- egg, rice, multigrain etc can be used.

-You can omit or add any vegetable of your choice.

-Schezwan sauce is very spicy sauce, thus adjust according to your taste.

Schezwan Sauce/ Indo- Chinese Chutney

Schezwan Sauce is used in all the Indo Chinese food. It gives unique taste and beautiful colour to the Chinese rice, noodles and other dishes. I enjoy having it with nachos, chips, papad...almost everything.

Ingredients :
10 dried red chillies
2 tsp chopped garlic
1 tsp chopped ginger
1 tsp Sesame seeds (optional)
Salt to taste
4 tsp onion chopped
Tomato puree of 1/2 tomato
1 tsp Vinegar

½ tsp soya sauce

Method:
Soak dried red chillies in water overnight. Drain the water, add salt and blend coarsely the next day.
Heat oil in a pan. Once oil is smoky hot add chopped garlic, ginger, sesame seeds and onion. Saute onions till it gets translucent.
Add tomato puree and fry untill oil separates.
Add red chilli paste and fry for 2 minutes
Lastly add soya sauce (it brings nice dark red color to the sauce).

Schezwan Sauce is ready now. Find more chutney recipes HERE

Notes: -You can use tomatoes ketchup instead of tomatoes pure also

-Oil must be very hot for any Chinese recipe you make.

-Adding 1 more tsp oil will make the sauce last longer. Store it in ait tight container for 1 week in the fridge.