ahmi

I love Chinese Food. The Soy sauce, Vinegar, Spring Onion's and a bit of ajina-motto all do a great magic to the simple noodles or rice. When I craved for some spicy noodles, i decided to make this schezwan noodles. Though I had all other sauces in hand, schezwan sauce was missing. i googled and gathered bits and pieces from various recipe's and prepared the sauce.

Recipe For Schezwan Sauce

You can make 4-5 servings, with the sauce.


Red Chilli's - 20

Garlic - 10 pieces

Scallions / Spring Onions - White Part - 5

Corriander Leaves - fistfull (5 tbsp's)

Corriander Stem's - 10

Vinegar - 3tbsp's

Kashmiri Chilli Powder - 4 tbsp's

*You can add more kashmiri powder, if you prefer spicy and colour in your sauce. ( i added more)


Method:

Soak the Red Chilli's in hot water for about 3 hours.
Drain the Chilli's and
Grind it along with other Ingredients. Add little water to get a smooth paste.

Heat a Pan. pour 5 tbsp's of oil. heat the oil. add the grinded sauce to the pan and stir well.
Let the pan sit in medium flame for about 5 minutes.
Let the sauce cool and store it in a air tight container.

I was able to cook 5 servings with the above ingredients. and the sauce stayed fresh for about 3 weeks in my fridge.


Veg Schezwan Noodles with Steamed Vegetables.


Ingredients:

Hakka Veg Noodles - 1/2 packet

Oil - 2 tbsp's

Schezwan sauce - 2 tbsp's

Soy Sauce - 1 tsp

Aji-na-motto - a pinch

Dry Red Chilli - 2

Spring Onions - 2 tbsp's (finely chopped)

Method:

Cook the Noodles as per the packet instructions. i always wash and drain the cooked noodles.

Heat oil in a pan, add the red chilli's and saute it. Lower the flame.

Add the Schezwan sauce to the oil and saute it. add the soy sauce and mix well.

Add the Cooked Noodles and mix along with the sauce.

Add salt and aji-na-motto and mix well.

Remove from flame and garnish with spring onions.


Steamed Vegetable Basket:


Cabbage - 3 leaves

Carrot - 1

Beans - 5

Cauliflower - 5 florets

Baby Corn - 2

Broccoli - 4 florets

Method:

Steam the above all vegetables with little salt sprinkled over them.
serve them on cabbage leaves.

Serve it along with spicy hot schezwan noodles. the steamed vegetables will compliment well to spicy noodles.

Now Iam Sending these Schezwan Noodles with Vegetables to Vaishali for her Its A Vegan World - Chinese.

Ingredients:

To Crush:

Shallots / Small Madras Onions / Chinna Vengayam - 6
Garlic / Poondu - 5 pieces
Ginger / Inji - 2' inch long
Green Chilli / Pachai Milagaai - 1 and half

Crush the above in your mixer grinder or with your pestle and mortar. (dont add water to crush)

Red Onion / Periya Vengayam - 1 (finely chopped)
Ripe Tomato / Thakkali - 2 (finely chopped)
Boiled Egg's / Muttai - 4
Butter - 1 tbsp


List of Powder's:

Turmeric Powder - a pinch
Chilli Powder / Milagaai Thool - 1/2 tsp
Corriander Powder / Malli Thool - 2 tsp
Pepper Powder / Milagu Thool - 1/2 tsp
Curry Leaves Powder / karivepillai podi - 1 tsp

For Tadka / Thalippu:

Mustard - 1/4 tsp
Saunf / Sombu - 1 tsp
Dry Red Chilli - 2
Curry Leaves - 10
Oil - 2 tbsp's

Method:

First Heat 2 tbsp of oil in a pan / Iron skillet. add mustard and let it burst. Now add saunf and curry leaves. add dry red chilli, curry leaves and roast it.

Add the Crushed Shallots-Ginger-Garlic-Green Chilli to the pan and fry till the raw smell of the ginger garlic leaves.

Add finely chopped onion's to the pan and saute them till they turn translucent. add the tomato and fry it along with onion.

Add salt, Turmeric Powder a pinch and mix with the onion-tomato. fry them till they mix togeather.

Add Chilli powder, corriander powder, pepper powder & curry leaves powder one by one and mix with the ingredients in the pan. saute them well, till the oil emits on sides of the pan.

Add Half slitted boiled egg's to the pan and mix with the masala.

Add about one and half cup's of water and let the curry boil for two minutes in slow flame.

Add Butter and close the pan with lid. switch off the flame and let the curry rest on stove for 2 more minutes.

Serve hot with Rice or Dosa.

* I added curry leaves powder little extra. thats why the colour of the curry is different.
* The Crushed shallot-ginger-garlic-green chilli added made the curry different.
* If you wish to add more pepper powder, reduce the green chilli and chilli powder a little.
* Adding Butter at the end is optional. it thickens the curry a little and it gives richness to the curry.

First I Prepared the Pumpkin Puree and left it in fridge overnight. Remove the Puree from fridge, just before 15 minutes for preparing muffin mix.

The Spice Mix I prepared had

1. Dry Ginger - 3'inch size (I know its more, but its good)

2. Black Cardamon - 1

3. Green Cardamon - 2

4. Cinnamon - 2'inch round stick

5. Nutmeg - 1/4 (of small nutmeg)

6. Cloves - 3

Grinded the above into a powder and sieved to separate the Ginger's nerves.

* Do not add more Nutmeg, even while preparing in more quantity.


Wet Ingredients:

Pumpkin Puree - 100ml

Olive Oil - 50 ml

Yogurt - 2tbsp's


Dry Ingredients:

All Purpose Flour / Maida - 175gms

Powdered Sugar - 1/4 cup

Baking Powder - 1/2 tsp

Baking Soda - 1/2 tsp

Salt - a pinch

Spice Mix - 2 tbsp's

Chocolate Chips - 5 tbsp's


Method:


Mix the Pumpkin Puree well with Olive oil. keep aside.

Sift the flour with salt, baking powder and baking soda. sift at least twice.

Mix Powdered sugar and spice mix and chocolate chips with the flour.

Add the Wet Ingredients (Pumpkin Puree + Oil) to the flour and mix it wooden spoon.

Add Yogurt to get the spooning consistency of batter to muffin cup's.

Grease the muffin cup with oil and spoon in the batter.

I topped it with some chocolate chips and nuts and some museli.

Pre-Heat the oven at 180C. for about 10 mins.

Bake at 170C for about 35 mins. check whether muffins are cooked and bake it furthur if not cooked.

Cool them and serve with cream on top.


People at home enjoyed Pumpkin Muffin's and they liked it more than my Pumpkin Pie.
I tried Banana Muffins the same way, but it did'nt turn out well as it was sticky and not fluffy as Pumpkin Muffins. somehow Pumpkin did a magic to these muffin's.

Ingredients for Pie Filling:

Pumpkin Puree - 200gms
Full Cream Milk - 5 tbsp's
Egg's - 2
Cloves - 2
Cardamon - 2
Cinnamon - 1' inch stick
Dry Ginger - 1 'inch
Sugar - 1/4 cup

Assembling Pie Filling:

I grinded the Sugar with cloves, cardamon and cinnamon into powder form. I did not grind them finely, you can see black spots in the pie because of that.

Beat the Egg's.

Add the Powdered Sugar to the egg's beated.

Add Dry Ginger powder to the egg's.

add pumpkin Puree to the egg's.

Now add Whipped Cream to the egg's. i added full cream instead.


Ingredients for Pie Crust:

1. All Purpose Flour - 175 gms
2. Butter (in chilled form) - 5 tbsp's
3. salt - a pinch
4. Powdered Sugar - 1/ 4 cup
5. Ice water - few sprinkles (2 tbsp)

Add salt to the flour and add powdered sugar to the flour and mix well.

Now add the Butter and mix well with the flour. Keep adding butter, till the flour becomes like bread crumbs.

Now sprinkle some ice water to the flour and get the flour togeather into a dough. (like our chapathi dough) don't add ice water more than 2 / 3 tbsp's.

Now flatten the dough and cover it with a plastic cover and put the dough in fridge for overnight or 12 hours.

Get ready with your tart pan. Just before 30 mins to bake the pie, remove the dough from the fridge and let it get back to room temperature.

Roll the dough thinly and spread it over the tart pan. trim the exceedings.

after spreading the rolled dough over the tart pan, put the tart pan in the fridge for about 30 minutes.

Bake the Crust in Pre-Heated oven for about 10 minutes at 180C.

Now pour the pie filling into the tart pan.

Bake the Pie for about 45 mins at 160C.


Check the pie along the crust, for it got set or not. and bake them furthur. 45 mins will be a correct time.

Cool them for few minutes and serve them warm with cream / Honey.

Me and My dad frequently visit MTR at Bangalore. The first dish they serve is grape juice and next is this carrot kosambari. Eating Raw carrot is very hard for me, this carrot salad made it easy. i love the moong dal in it and lime juice sprayed over the salad makes me crave for one more serving. so here is my favourite MTR Carrot Kosambari.