Chili Garlic Paneer

 

           This is a vegetarian version of the very popular restaurant style Chili Garlic Prawns. So if you are looking for a super quick side dish that is very easy to prepare and yummy at the same time, then you need to try out my version of this Chili Garlic Paneer. 

           This stir fry dish pairs well with Chinese fried rice or noodles. You can adjust the seasonings and the sauces accordingly. So check out the step by step pictorial recipe to prepare this restaurant style vegetarian side dish.

• 200 gms. paneer cubes
• 2+1 tbsp. oil
• 2 tsp. corn flour
• 2 tbsp. garlic cloves, chopped
• 2 green chilies, chopped
• 1 small onion, cubed
• 1 cup bell peppers, cubed
• 1 tbsp. tomato sauce
• 1 tbsp. red chili sauce
• 1 tbsp. green chili sauce
• 1 tbsp. soy sauce
• pinch of salt 
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili flakes
• 1 tbsp. spring onion (green part), chopped

          In a small bowl, mix together all the sauces and keep aside. Coat the paneer with 1 tsp. corn flour, a pinch of salt and pepper. 

          Heat 2 tbsp. oil in a wok and sauté the paneer till light brown. Keep aside. 

          Heat remaining oil and stir fry the green chilies and garlic for a minute on high heat.

         Now add the cubed onion and the bell peppers. Sauté for 2 minutes. Then add all the sauces and a pinch of salt. Sauté for a minute more. 

         Add the sautéed paneer and give it a stir. When done, switch off the flame and garnish with chopped spring onion, red chili flakes and pepper powder

         

          Serve with Chinese fried rice or noodles for a restaurant style meal at home.

                             Coat the paneer with 1 tsp. corn flour, a pinch of salt & pepper. 

                      Heat 2 tbsp. oil in a wok & sauté the paneer till light brown. Keep aside. 

                         Heat remaining oil & stir fry the green chilies & garlic for a minute

                         on high heat.

                                Add the cubed onion & the bell peppers. Sauté for 2 minutes. 

                                 Add all the sauces & a pinch of salt. Sauté for a minute more. 

                                   Add the sautéed paneer and give it a stir. 

 

                        When done, garnish with spring onion. pepper powder & chili flakes. 

                          Serve with Chinese fried rice or noodles for a restaurant style meal.

Chili Garlic Prawns

 

          If you are looking for a super quick side dish that is very easy to prepare and yummy at the same time, then you need to try my version of this Chili Garlic Prawns. This stir fry dish goes very well with Chinese fried rice or noodles. 

         You can adjust the seasonings and the sauces according to individual preference. I have added some homemade chili garlic paste instead of tomato ketchup. However, you can go ahead and add the latter if preferred. So check out the step by step pictorial recipe to prepare this restaurant style dish.

• 350 gms. prawns, shelled & deveined
• 2 tbsp. oil
• 2 tbsp. garlic cloves, chopped
• 1-2 dry red chilies, broken
• 2 green chilies, chopped
• 1 small onion, chopped
• 1 tbsp. chili garlic sauce
• 1 tbsp. green chili sauce
• 1 tbsp. soy sauce
• pinch of salt
• 1/4 tsp. pepper powder
• 1/4 tsp. red chili flakes
• 1 tbsp. spring onion (green part), chopped

          Heat oil in a wok / kadai and sauté the red chilies, green chilies and garlic for a minute. Add the onion and continue to sauté for a minute more. 

         Now add the prawns and stir fry for a minute. Add all the sauces and a pinch of salt. Sauté for a minute more. Add the red chili flakes and pepper powder and give it a stir. 

          When done, switch off the flame and garnish with chopped spring onion. Serve with Chinese fried rice or noodles for a restaurant style meal at home.

                        Heat oil & sauté the red chilies, green chilies and garlic for a minute. 

                                  Add the onion & continue to sauté for a minute more. 

                                  Now add the prawns and stir fry for a minute. 

                              Add all the sauces & a pinch of salt. Sauté for a minute more.

                                Add the red chili flakes and pepper powder and give it a stir. 

                     When done, switch off the flame & garnish with chopped spring onion.

                   Serve with Chinese fried rice or noodles for a restaurant style meal at home.

Garlic Pepper Labneh (Middle Eastern Dip)

          Labneh is a traditional Middle Eastern dip prepared from strained yoghurt. It is seasoned with some mashed garlic (raw or roasted), pepper powder and salt, then served with a drizzle of olive oil. Herbs like mint, parsley, coriander or dill can be added as a garnish. This healthy tangy dip is best enjoyed with any Arabic bread, veggie crudités, fried foods, bread sticks or bread croutons. I like relishing it as a spread on sandwiches or parathas, a la Indian style.

          Labneh can also be turned into easy to make balls, which are a great addition to a Middle Eastern themed lunch, not because they are yummy but also because they are very pretty to look at. 

          The Labneh balls can be rolled in spices or herbs and served as topping on salads or toasted bread. 

          Alternatively, you could also place the balls in a tight fitting glass jar with generous amount of extra virgin olive oil. It can be refrigerated for 1-2 weeks. Thaw for an hour before using.

• 400 gms. yoghurt
• 3-4 garlic cloves
• 1/4 tsp. pepper powder
• salt to taste
• 2-3 tbsp. olive oil
• a sprig of mint to garnish

          Pour the yoghurt in a cheese cloth and place it on a strainer. Keep a bowl underneath and fold up the ends of the cheese cloth. Refrigerate it for 24 hours. The thick strained yoghurt is used in the recipe. 

          Roast the garlic on an open flame and mash it well. In a bowl, mix the strained yoghurt, garlic, salt and pepper powder until well blended.

          Garnish with mint and a drizzle of olive oil. Enjoy as a dip with Khubz (Arabic Bread), veggie crudités, bread sticks or bread croutons. It can also be served as a spread on sandwiches or parathas.

Chettinad Prawn Pepper Fry

       
          Chettinad region in the South Indian state of Tamilnadu is known for its fiery non-vegetarian dishes. So here comes my version of a spicy and tangy Prawn Pepper Fry in a true Chettinad style. Do try this delicious recipe and relish with plain steamed rice or with any other form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it.

• 250 gms. prawns, cleaned & deveined
• salt to taste
• 1 tsp. turmeric powder
• 3 tbsp. oil
• 2-3 green cardamoms
• 2" cinnamon stick
• 5-6 cloves
• 2 star anise
• 1 tsp. mustard seeds
• 1 tsp. fennel seeds
• pinch of fenugreek seeds
• 3 onions, sliced
• 1 tbsp. garlic, sliced
• 1 tbsp. ginger, sliced
• 2-3 green chilies, slit
• 2 sprigs curry leaves
• 1/4 tsp. asafoetida
• 2 tomatoes, chopped
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tbsp. pepper powder, coarsely ground
• handful of coriander leaves, chopped
• juice of 1/2 lime

          Marinate the prawns with a pinch of salt, turmeric powder and red chili powder for 10-15 minutes.

          Make a paste of all the dry powdered spices (garam masala powder, turmeric powder, coriander powder, cumin powder and red chili powder) except salt with some water to form a paste. Keep aside.

          Heat 1 tbsp. oil in a pan and fry the prawns for 2-3 minutes. Drain and keep aside. Heat the remaining oil and temper with whole spices - mustard seeds, fennel seeds, fenugreek seeds, cinnamon, cardamoms, cloves, asafoetida and star anise. Sauté for a few seconds.

          Now add the onion, ginger, garlic, green chilies and curry leaves. Fry till light brown. Add the tomatoes and sauté till it is mashed.

          Add the spice paste and fry till the oil separates. Add the fried prawns and salt to taste. Mix everything well and add 1/2 cup water. 

          Cover and cook for 2-3 minutes on a low flame. When done, add the pepper powder, coriander leaves and lime juice. Give it a stir and serve hot with either rice or chapattis.

                    Marinate prawns with a pinch of salt, turmeric powder & red chili powder.

                         Heat oil & sauté for 2-3 minutes or till it changes colour. keep aside.

                Take turmeric powder, red chili powder, coriander powder, cumin powder &
                 garam masala powder ...

                            ....in a bowl & make a paste by adding some water. Keep aside.

                   Heat oil & temper with mustard seeds, fennel seeds, fenugreek seeds, 
                   cinnamon, cardamoms, cloves, asafoetida & star anise. Allow it to splutter.

                Add onion, ginger, garlic, green chilies & curry leaves. Sauté till light brown.

Add tomatoes & fry till it is mashed.

                                Then add spice paste & fry till oil separates.

                                  Add fried prawns & salt. Mix well.

                           Add 1/2 cup water & cook, covered for 2-3 minutes on a low flame.

                  When done, add coriander leaves, pepper powder & lime juice. Give it a stir.

                               Serve with either rice or chapattis. 

Aloo Beans Pepper Fry

          This is absolutely an easy and a quick recipe which can be dished out on those days when you crave for something light and simple. It is prepared without any onion, garlic or ginger. Just a tempering of whole garam masala, some dry spices and whole lot of chopped coriander leaves and you are done. Relish this yummy stir fry as a side dish with either rice or chapatis.

• 2 potatoes, chopped 
• 2 cups beans, chopped
• 2 tsp. oil
• 1/2 tsp. cumin seeds
• 2 green cardamoms
• 1" cinnamon
• 1/4 tsp. asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 2 tbsp. pepper powder, coarsely ground
• handful of coriander leaves, chopped
• juice of 1/2 lime

          Heat oil in a pan and temper with cumin seeds, cardamoms and cinnamon. Sauté for a few seconds and add the asafoetida and potatoes.

          Stir fry on a low flame till light brown. Add the beans and the turmeric powder, coriander and cumin powder.

          Continue to fry by sprinkling some water at intervals till the veggies turns soft. When done, add the pepper, coriander leaves and lime juice. Toss well and serve as a side dish with either rice or chapatis.