Schezwan Noodles Recipe

 All Indo-Chinese Noodles recipes, Schezwan Noodles is one of the most sought after and widely preferred Noodle Recipes due to its spicy taste and unique garlic flavor. Preparing Schezwan Noodles at Home is very easy and similar to Veg Hakka Noodles Recipe with only difference being this recipe uses a “Spicy Schezwan Sauce” as its main flavoring agent. Just toss the boiled noodles with stir-fried veggies and Schezwan Sauce and voila, your noodles are ready. This Schezwan Noodles Recipe explains entire process with step by step photos and also explains how to boil noodles at home as well as prepare Schezwan Sauce from scratch.

Ingredients for Noodles:

150 gms Plain Noodles
5-6 cups Water
1 teaspoon Oil
Salt
Ingredients for Schezwan Masala for Noodles:
3-4 cloves of Garlic, finely chopped (approx. 3/4 tablespoon)
1/2 inch Ginger, finely chopped (approx. 1 teaspoon)
1 small Onion or 2-3 Spring Onion, finely chopped (approx. 1/4 cup)
1/2 cup shredded Cabbage
1/3 cup chopped Capsicum
1/3 cup finely chopped Carrot
1/3 cup finely chopped French Beans (green beans)
2 tablespoons Schezwan Sauce (or to taste) upto 3 Tablespoons
1 teaspoon White Vinegar
1/4 teaspoon Black Pepper Powder
2 tablespoons Oil
Salt to taste

Directions:

(1)Cut all the veggies as per instructions given in the ingredients section. Keep other ingredients ready.

(2)Start by boiling the noodles first.  (Pour approx. 5-6 cups water in a large pot and bring it to a boil over medium flame. When it starts to boil, add raw noodles, 1/4 teaspoon oil (2-3 drops), and 1/2 teaspoon salt. Boil the noodles for 4-5 minutes or until it’s 90% cooked. Transfer it to a colander and drain the excess water. Pour 2-3 cups cold water over it or rinse it by keeping it under running water and drain again to remove excess stickiness and prevent further cooking. Add 3/4 teaspoon oil and toss gently to coat noodles evenly with oil. This process helps to prevent sticking.)

(3)Heat 2 tablespoons oil in a pan or wok over medium flame. Add finely chopped garlic, ginger and white parts of spring onion.

(4)Sauté for a minute. (If you are using the regular onion, sauté until it turns translucent.).Add carrot and french beans and sauté for a minute.

(5)Add finely chopped cabbage and capsicum. Stir and cook over high flame for 3-4 minutes or until the veggies are cooked but little crunchy (not until they turn soft).

(6)Add schezwan sauce, black pepper powder and salt. (Schezwan sauce already has salt in it so add only a pinch of salt to compensate for veggies). You can increase or decrease the amount of schezwan sauce per your spice level tolerance. Start by adding 1-tablespoon sauce at a time and then add more as required to get the perfect spiciness you would enjoy.

(7)Mix well. Add boiled noodles and vinegar.

(8)Mix well. Stir-fry until noodles are evenly coated with the sauce. If you are an expert in cooking, toss noodles to mix well or else just stir-fry and mix well. Taste noodles and add more sauce or seasonings if required.

(9)Turn off the flame. Schezwan noodles are ready for serving.



You can also use the store bought schezwan sauce in this recipe. If you are using a store bought sauce, start by adding 1 tablespoon sauce to prevent it from turning very spicy. Taste the noodles and add more as required to make it as spicy you would like.

Paneer Jalfrezi Recipe 

In its original preparation, it is nothing but stir fried vegetables in a sauce like hot and spicy thick gravy. Over time it has evolved to have many different variations and paneer jalfrezi is one of the famous and routinely served dish in Indian restaurants. This recipe sticks to its original preparation steps and first requires stir-frying carrot, onion, capsicum and tomatoes with green chillies. Additionally tomato puree, red chilli powder and Indian curry spices are used to make thick spicy gravy.

Ingredients:

150 gms (5.2 oz) Paneer (cottage cheese) (cut into 2-inch strips)
1/4 cup Carrot (cut into 2-inch long strips)
1 medium Onion (sliced)
1 medium Green Capsicum (sliced)
1 Green Chilli (finely chopped)
1 medium Tomato (seeded and cut lengthwise)
1/4 cup Tomato Puree
1/2 teaspoon Cumin Seeds
1 tablespoon Ginger Garlic Paste
1 tablespoon Tomato Ketchup
1 teaspoon Red Chilli Powder
1/8 teaspoon Turmeric Powder
1 teaspoon Coriander Powder
1/4 teaspoon Garam Masala Powder
Salt to taste
2 tablespoons Oil
2 tablespoons finely chopped Coriander Leaves (for garnishing)

Directions:

(1)Cut all the vegetables and paneer lengthwise as shown in the photo.

(2)Heat oil in a medium size pan over medium flame. Add cumin seeds; when they start to turn light brown add sliced onion and sauté until it becomes translucent. Add ginger-garlic paste and stir-fry for a minute.

(3)Add carrot and capsicum and stir-fry for 2-minutes.

(4)Add tomato and green chilli and cook for a minute.

(5)Add tomato puree and stir-cook for 2-3 minutes.

(6)Add tomato ketchup, red chilli powder, turmeric powder, coriander powder, garam masala powder and salt.

(7)Mix well and cook for a minute.

(8)Add 1/3 cup water and cook for 2 minutes.

(9)Add paneer cubes and mix well.

(10)Cook until gravy turns thick for approx. 2-3 minutes. Turn off flame and transfer prepared sabzi to a serving bowl. Garnish with coriander leaves and serve hot.




Serving Ideas: It is yet another delicious paneer curry having hot and spicy sauce like gravy. Because of its thick gravy, it is best enjoyed with butter naan or paneer kulcha, dal tadka and cucumber salad. Rice lovers can savor this spicy stuff with peas pulao or vegetable biryani too.

Undhiyu, a traditional Gujarati curry prepared with many fresh vegetables and dhokli muthiya, is a must have item on festivals like Uttarayan (kite flying festival), Diwali, etc. and special occasions like marriage parties. This deliciously rich curry is usually enjoyed in winter as veggies like fenugreek leaves, surti papadi and tuvar lilva are required to prepare this curry and they are easily available only during winter. 


In different parts of Gujarat, it is prepared in different way; Surti style, Kathiyawadi style and Matla Undhiyu are three popular variations of it. In Surti Undhiyu, vegetables like brinjal, potato, raw banana etc, are stuffed with the masala made of coconut, peanut, etc. In Kathiyawadi Undhiyu, vegetables are not stuffed but its masala is little spicier than other styles. In Matla Undhiyu which is very popular in South Gujarat, vegetables are steam cooked in traditional Matla (clay pot) instead of pressure cooker and is known as Umbadiyu. Regardless of which way you prepare it, its delicious and tastes yummy. This step by step photo recipe explains how to make this authentic Gujarati dish in both Surti and Kathiavadi style at home.

Ingredients for Muthiya (dhokli):

1 cup Gram Flour (besan)
1½ cups chopped Fenugreek Leaves
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
A pinch of Baking Soda
1½ teaspoons Sugar
1/4 teaspoon Lemon Juice
Salt to taste
1 tablespoon Oil + for deep frying

For Masala:

1/4 cup grated Coconut (fresh or dry)
1/3 cup Roasted Peanut Powder
1/2 tablespoon Sesame Seeds
1/4 cup finely chopped Coriander Leaves
1/2 tablespoon Green Chilli Ginger Garlic Paste
1 teaspoon Sugar
1/2 teaspoon Lemon Juice
Salt to taste

For Curry:

3-4 small Brinjal
6-7 Baby Potatoes (or large pieces of potato)
1/2 cup Surti Papdi, strings removed
1/2 cup Valor Papdi, strings removed
1/2 cup Tuvar Lilva
1/2 cup chopped Yam or Sweet Potato, optional (cut into 1½-inch pieces)
1/2 cup Green Peas
A pinch of Asafoetida (hing), optional
1 teaspoon Red Chilli Powder
1/2 teaspoon Cumin-Coriander Powder
1/3 teaspoon Turmeric Powder
1/4 teaspoon Garam Masala Powder, optional
Salt to taste
1/2 cup Cooking Oil (or less*)
1 cup Water

Note:

You can prepare the undhiyu in two different ways at home – 1) Kathiyawadi or Saurashtra style and 2) Surati style. In Surti style, vegetables are stuffed with coconut-peanut masala whereas in Kathiyawadi style, it is prepared without stuffing the vegetables. It tastes delicious either way.
Authentic Undhiyu is rich and heavy as it requires cooking vegetables in oil. If you are health conscious, you can choose to reduce the quantity of oil used in this recipe. However, if you want authentic taste, we recommend you to not to reduce its quantity.

Method to Make Muthiya (Dhokli):

(1) Take 1 cup gram flour, 1¼ cup fenugreek leaves, 1/2 teaspoon red chilli powder, 1/4 teaspoon turmeric powder, a pinch of baking soda, 1½ teaspoons sugar, 1/4 teaspoon lemon juice, 1 tablespoon oil and salt in a medium bowl.
(2) Mix all ingredients with a spoon, add water as needed and make soft dough as shown in the photo. If the dough turns sticky, don’t worry. If it is too sticky then add few teaspoons of gram flour and mix well.
(3) Grease your hands with oil and carefully make around 10-12 small oval shaped muthiyas from it. Heat the oil over medium flame to deep fry the muthiyas.
(4) Deep fry muthiyas (3-4 at a time depending on the size of a pan) over low-medium flame until they turn light golden brown and outer layer turns crispy. Don’t deep fry them over high flame as they may remain uncooked from inside.
(5)Remove them using slotted spoon and transfer over paper napkin to a plate. Methi Muthiyas are ready.

 Method to Make Masala:

(1) Prepare stuffing masala; take all masala ingredients (1/4 cup grated coconut, 1/3 cup roasted peanut powder, 1/2 tablespoon sesame seeds, 1/4 cup fresh coriander leaves, 1/2 tablespoon green chilli ginger garlic paste, 1 teaspoon sugar, 1/2 teaspoon lemon juice and salt ) in a medium bowl.
(2) Mix them well using a spoon and taste it. It should have strong spicy, mild sweet, mild sour and salty taste. If required, add more seasonings.

Method to Make Curry:

(1) Take all vegetables required to make the undhiyu.
(2) Peel the potatoes and remove stems from brinjal. Make a criss-cross cut on brinjal and potato from the topside until 3/4th length. Make sure not to separate the segments. Stuff the veggies with prepared masala.
(3) Heat 1/2 cup oil in a 3-liter or 5-liter steel/aluminum pressure cooker over medium flame. Add a pinch of asafoetida and sauté for 10-seconds. Add surti papadi, valor papdi, tuvar lilva, green peas, yam and salt. Mix well and cook for 2-3 minutes.
(4) Add 1-teaspoon red chilli powder, 1/3 teaspoon turmeric powder, 1/2 teaspoon cumin-coriander powder and 1/4 teaspoon garam masala powder.
(5) Mix well and cook for 3 minutes.
(6) Add stuffed brinjal and potato. Sprinkle some salt over it.Add 1½ cups water. Add fried dhokli methi muthiya over it.
(7) Close the lid and cook over medium flame for 3 whistles. Turn off the flame. Open the lid after pressure releases naturally (10-15 minutes).
(8) Gently mix the curry with a spatula. Do not over mix as the veggies and muthiya may break. Garnish with fresh coriander leaves and serve hot with poori and shrikhand in lunch

Tips and Variations:

To make Kathiavadi style undhiyu, skip all steps of “Method to Make Masala” and in step-2 of “Method to Make Curry”, cut brinjal and potato into large pieces and add them with other vegetables in step-4. Follow rest of the steps as is.
Add cluster beans, raw banana and cauliflower along with other vegetables in step-3 of “Method to Make Curry” for variation.
Papdi is one of the required veggies to prepare Undhiyu. Make sure that you have at-least one type of papdi available.
Methi Muthiya give this curry its unique taste and texture. Don’t skip adding it.
Prepare this curry 2-3 hours in advance. This would allow veggies to properly absorb the flavor of masala and help enhance the taste of the curry.

chocolate sandwich recipe with step by step . these are crisp and sweet chocolate sandwiches made with choco chips.

we are fans of chocolate. there are various ways one can have chocolate and this chocolate sandwich is one such delicious way. kids love these sandwiches and even grown-ups cannot say no to them if they are chocolate lovers.



HOW TO MAKE CHOCOLATE SANDWICH

1. first chop some dry fruits. i have used cashews, pistachios and raisins

2. take the bread slices. slice the edges if you want. you can use wheat bread, multi grain bread or brown bread or white bread or sandwich bread. spread some butter on each slice.

3. now place the choco chips evenly on the bread slice. do not add too much as then the chocolate melts and oozes out of the bread while grilling and toasting. instead of choco chips, you can use any type of baking or cooking chocolate like sweet or semi sweet chocolate.

4. sprinkle the chopped dry fruits on top. you can also add fruits like apples, pears or banana to the sandwiches.

5. sprinkle a light pinch of cinnamon powder. this step can be skipped. you can even use cardamom powder.

6. now cover with remaining buttered slices.

7. place the chocolate sandwich in a preheated sandwich toaster or grill.

Grill chocolate Sandwich

This chocolate sandwich is quick and easy to prepare sweet snack, which gets done in no time. we do prefer the sandwiches made with chocolate sauce. i will share that recipe too, which takes some more time, than making this quick sandwich recipe

About Chocolate chikki Recipe
It's a combination of chocolate and dry fruits.



Chocolate chikki is a popular aromatic and delicious dish. You can try making this amazing Chocolate chikki in your kitchen. This recipe requires 10 minutes for preparation and 25 minutes to cook. The Chocolate chikki by Rita Arora has detailed steps with pictures so you can easily learn how to cook Chocolate chikki at home without any difficulty. Chocolate chikki is enjoyed by everyone and can be served on special occasions. The flavours of the Chocolate chikki would satiate your taste buds. You must try making Chocolate chikki this weekend. Share your Chocolate chikki cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Rita Arora for inputs. In case you have any queries for Chocolate chikki you can comment on the recipe page to connect with the Rita Arora. You can also rate the Chocolate chikki and give feedback.

Ingredients to make Chocolate chikki

Dark compound 120 gm
White compound 60 gm
Cashews 2 tbsp
Walnuts 2 tbsp
Pistachios 1 tbsp

How to make Chocolate chikki

1.)Finely chop the dry fruits in a small bowl. Microwave these dry fruits for 1 minute to roast.

2.)Now finely crush the white and dark compounds chocolates in separate bowls.

3.)Microwave the dark compound chocolate for 1 minute. Take out the bowl and stir constantly until its smooth in texture. Similarly microwave the white compound for 40 seconds only. Stir the chocolate till its smooth.

4.)Both the chocolates are now melted and ready to use. Now place a butter paper on a tray with the same dimensions and pour the dark chocolate compound in any shape and design.

5.)Pour some white compound over it and spread evenly. Top it up with dark compound and spread evenly. Sprinkle the roasted dry fruits over the chocolate.

6.)Now let it set for 10 minutes in the refrigerator. When stored in the refrigerator it keeps good for 2 to 3 months.

7.)Dry fruit chocolate bar is ready. Break it into desired chunks and serve to enjoy this lip smacking and mouth drooling dry fruit chocolate bar.



My Tip:
Any kind of moisture can spoil the chocolate.

Chocolate Halwa Recipe


The classic suji halwa gets a global touch in today’s chocolate halwa recipe! Unsweetened cocoa powder is added to the roasted suji due to which the halwa gets a chocolaty flavor and beautiful brown color which is appealing to kids. This chocolate halwa is healthy version as no refined sugar is added to it. Jaggery powder acts as a sweetener in this recipe and cardamom adds a lovely flavor. We don’t know about you, but we can’t wait to dig in!


Ingredients:
¼ cup suji / semolina
1 tablespoon unsweetened cocoa powder
1 tablespoon ghee
3 tablespoon jaggery powder
Pinch of cardamom powder


Method:


1. Boil 1 cup water with 3 tablespoon jaggery until all the jaggery melts. Keep aside

2. Roast suji / semolina in 1 tablespoon ghee on low to medium flame till the aroma rises.
3. Add cocoa powder and mix well. Roast for another 1-2 minutes on low flame while continuously stirring.
4. Add hot jaggery syrup to the roasted suji chocolate mix. Be careful as hot steam may be released while doing so.
5. Keep stirring to get a lump free mixture. At first the mix will be liquid and of the consistency of porridge. You may turn off the flame if this is the consistency you need. Else, cook for 1-2 minutes more to make it more like halwa.

6. Turn off the flame. Flavor the halwa with cardamom powder. Serve warm.

This chocolate halwa can be given to babies over 1 year of age. You can adjust the consistency to your child’s comfort level – either that of a porridge (semi solid) or a soft halwa. This also tastes pretty good when it’s chilled! So this festive season, I know what I’m making my kids for sure, what about you?


Chocolate Halwa is a delicious dessert recipe which can be loved by people of almost all age groups. Made with eggs, semolina and chocolate powder, this recipe will be perfect for several occasions such as kitty, buffets and several other festivities. Its ingredient list also boasts of item like raisins and almonds which add immensely to this dessert recipe's appeal. Serve this to your near and dear ones and bask in the compliments that would certainly be showered on you. You would love it for sure, take our word for it! So, without any further ado, take a look at the steps mentioned here and get cracking!

Homemade chocolate

Ingredients

•   Cocoa powder 5 tbsps
•   Milk powder 1 1/4 cups
•   Butter 1/4 cup
•   Sugar 2/3 cup
•   Water 1/2 cup

• 
  

• Method for making Homemade chocolate

  1. 1 ) Sieve milk powder and cocoa powder and keep aside.
  2. 2 ) Heat water and sugar in a vessel and bring to a boil. Reduce flame and continue cooking till the syrup reaches one string consistency. Add the butter and mix well
     1. 3 ) till it melts and blends with the syrup. Turn off heat.
     2. 4 ) Add the cocoa-milk powder mixture gradually (a few tbsps at a time) and mix well till glossy. Grease square pan or plate. Pour the mixture into the pan and smooth the top with a spatula allow to set for 10 to 15 mts at room temperature.
     3. 5 ) Place in fridge for 10-15 mts. Remove from fridge and use a cookie cutter to cut into desired shape.