SCHEZWAN VEG NOODLES WITH HOMEMADE SCHEZWAN SAUCE

INGREDIENTS FOR SCHEZWAN SAUCE:

Dry Red Chillies: 10

Kashmiri Red chilly Powder: 1 tsp

Blanched Tomato Paste: 4 tbsp

Oil: 3 tbsp

Vinegar: 3 tbsp

Minced Ginger: 1 sp

Minced Garlic: 1 tsp

Sugar: 1 tsp

Salt: to taste

INGREDIENTS FOR VEG NOODLES

Noodles: 1 packet:

Chopped Onion: 1/2 cup

Chopped Capsisum: 1/2 cup

Chopped French Beans: 1/4 cup

Salt: to taste

Black Pepper Powder: to taste

METHOD:

For Schezwan Sauce:

• Soak Dry red chillies in a bowl of boiled water for about an hour.(I have removed the seeds of red chillies before soaking)
• In a blender take dry red chillies, minced ginger & garlic, Blanched tomato taste, Kashmiri Red chilly Powder, Salt, Sugar and well with a spoon
• Heat 3 tbsp of oil till smoke come and add oil to the blender.
• Grind all the spices to a fine paste.
• Your schezwan sauce is ready.

For Veg Hakka Noodles:

• Boil enough water and cooked the noodles as per the packet Instruction with 1 tsp of oil and a pinch of sugar.
• Drain and wash immediately with cold water to prevent sticking to each other.
• Heat oil ina kadai , add chopped onion and fry for a while.
• Add prepared schezwan sauce and stir on a medium flame till oil separates.
• Add chopped capsicum and chopped french beans and stir for a minute and add the cooked noodles
• Stir fry all the vegetable on a high label for a minute.
• Toss the noodles with vegetable well so that everything mix up evenly.
• Finally add black pepper and salt to tadte and mix well.
• Switch off the flame and transfer the noodles into a serving bowl and serve hot.

Note: You can add any Veggie of your choice or availability in Noodles

Corn & Cheese Croquetees

Corn & Cheese Croquettes

Ingredients: 

Boiled & mashed Sweet corn: 1/2 cup

Boiled & grated Potatoes: 3/4 cup

Chopped onion 1/2 cup

Green chillies: 2 (Finely chopped)

Coriander Leaves: 1/4 cup (Finely chopped)

Cheese: 4-5 cubes

Bread Crumbs: 2 tbsp

all purpose flour: 1/2 tbsp

Salt : to taste

Red Chilly flakes:1/2 tsp

Pizza mix: 1 tsp

Black Pepper Powder: 1/2 tsp

Oil: for deep Frying

Method:

• In a bowl take mash potatoes, boiled and grated corn kernels.
• Add all the spices except cheese & oil and mix well.
• Divide the dough into equal parts
• Stuff the cheese cubes,close the ball well and give the ball a cylindrical shape
• Once all the ball are ready refrigerate the ball for 45 min
• Heat a deep pan or kadai with oil & drop in Croquettes & cook on all sides
• Drain on kitchen towel and serve hot with tomato Sauce.

Rice Croquets

Rice Croquet

For rice mixture 

Left over cooked Rice   : 1 cup

Boiled corn: 2-3 tbsp

Chopped coriander   : 2 tbsp

Chopped green chilies: 1 tsp

Chopped onions: 2 tbsp

Salt to taste 

Roasted cumin powder: 1 tsp

Red chilly powder 1 tsp

Grated cheese: 2 tsp

Grated Paneer: 2 tbsp

Grated Paneer: 2 tbsp

Bread crumbs  : 2 tbsp

For batter

refined flour: 1 & 1/2 Cup

Salt to taste 

Crushed black pepper to taste 

Red chilly powder  : 1 tbsp

Refined flour to dust 

Bread crumbs to coat the croquet 

Oil for Deep frying 

METHOD

• In a bowl mash the boiled rice. 
• Chop boiled corn and add to the rice mixture. 
• Now add chopped coriander, chopped green chilies, chopped onions, salt, roasted cumin powder, red chilly powder, grated cheese, paneer, breadcrumbs and mix well.
• Prepare the ball from the mixture and keep it aside. 
• In a another bowl take refined flour, salt, crushed black pepper, red chilly powder, water and prepare a thick batter. 
• Take the rice balls and dust refined flour on it. 
• Put the prepared balls in the batter with one hand and with another hand coat balls with breadcrumbs. 
• Deep fry the prepared croquets in hot oil until golden brown and remove them on a tissue paper. 
• Your Rice croquets are ready to serve.