Shrimps -- Stir Fry with Capsicum

Vegans, try this recipe with Cauliflower. 

I made this recipe with small Shrimps. It came out well. But my Hus said this would have been a much more mouth watering recipe if bigger Shrimps are used. I do feel the same as when small ones are fried they shrinked much.

Ingredients:

Shrimps 400g

Chopped Capsicum ¼cup

Chilli Sauce 1 tsp

Soya Sauce 2 tbsp

Tomato Sauce 3-4 tbsp

Finely chopped Ginger and Garlic 1tsp each

Salt

Oil

For the batter:

Chilli Powder  ¾ tsp

Paprika Powder ¼tsp

Corn Flour 1 ½ tsp

Maida 1 ½ tsp

Vinegar as required

Preparation:

Form a thick batter with the ingredients listed under "For the Batter" . Add Salt and shrimps. Mix well and keep it aside for 10 minutes.

Cut Capsicum into thin strips. Chop Ginger and Garlic into very fine pieces.

Method:

Deep fry the Shrimps and keep it aside in an absorbent Paper.

Heat Oil in a Pan. Add chopped Garlic and Ginger. Few seconds later when they turn slightly brown, add the Capsicum, Salt and all the Sauces.

Stir well and cook. When it is almost done, add the fried shrimps. Stir and cook for five more minutes.

Serves: 2

Serve as sidedish to Fried Rice or Biryani.

Notes: Red and Yellow Capsicum can also be used which would make the recipe much more colorful.

Thengai Paal Javvarisi Payasam -- My 50th Post

Thengai Paal Javvarisi Payasam (Sweet Sago Pudding) is really an easy and simple sweet recipe. Usually all Payasam recipes are easy to prepare and holds an predominant place in all festive occasions of every South Indian Household.

Ingredients:

Javvarisi (Sago Seeds) soaked 1 cup (200ml cup)

Sugar 1 cup

Water 1.5 cups

Coconut Milk 1 cup

Green Cardamom 3-4

Cashews and Raisins few

Preparation:

Soak Sago Seeds for 20-30 minutes. Slit Cardamom.

Method:

Heat Water in a Pan. When it starts boiling well, add the Sago Seeds. Stir well. When almost all the water is absorbed, add Sugar and stir well. 

When the mixture reduces well, add Cashews, Raisin and Cardamom. Stir and switch off the flame. Now pour in the Coconut Milk and stir again. Now Payasam is ready.

Serves: 3-4

Notes:

Cashews and Raisins can be added also after frying in ghee.

Chilli Paneer

I never had Chilli Paneer in restaurants thinking it would be too hot. But when I saw the recipe of Chilli Potatoes in Tarla Dalal's Recipe, I really got interested as it was not much hot. She has mentioned that we can replace Potatoes by Paneer. As we eat Potatoes in various forms, I tried with Paneer. It came out well.

Ingredients:

Paneer Cubes 150g

Finely chopped Ginger ½ tsp

Finely chopped Garlic 1 tsp

Chillies 2-3 or as per your taste

Tomato Sauce 1 tsp

Soya Sauce 2 tbsp

Chilli Sauce 1 tbsp

Cornflour 2 tsp

Spring Onions

Water

Salt

Oil

Preparation:

Slit Chillies.

Method:

Heat Oil in a Pan. Add Paneer Cubes. Shallow fry until all sides of the cubes turn golden brown. Keep it aside in an absorbent Paper.

Heat Oil in a Pan. Add chopped Garlic, Ginger and chillies. Fry till they turn slightly brown. Add fried Paneer cubes, Soya Sauce, Tomato Sauce, Chilli Sauce and Salt. Mix well and fry for few seconds.

Now mix Cornflour in ½ cup of Water and add. Cook for 2-3 minutes. Garnish with Spring Onions.

Serves: 2

Serve as a Starter or side dish to Vegetable Fried Rice or Schezwan Rice.

Notes: In the original Recipe, 1 tsp chopped Chillies are used. But I slit chillies as we may bite them if chopped very small.

Sending this recipe to Radhika's Chinese Cuisine CBB#4 Event and Bookmarked Recipes- Every Tuesday Event by Priya and Aipi.

Chicken Fried Rice

My son prefers Pulao to Biryani. When I made Egg Biryani, he didnt have much. So I made this Fried Rice with Chicken Stock; got the idea from Nigella. This is spicy but less hot, pleasing both our son and us.

Ingredients:

Chicken 400 g

Rice 1 ½ cups

Chicken Stock 2 ¾ cups

Green Chillies 2-3

Whole Garam Masala:

Aniseeds and Cumin ¼ tsp each

Cloves 4

Bay Leaves 2

Black and Green Cardamom 2 each

For Marinating Chicken:

Chilli Powder 1 ½ tsp

Coriander Powder 1 tsp

Paprika Powder ½ tsp (optional)

Turmeric Powder ¼ tsp

Vinegar as required

Coriander Leaves Few

Salt

Butter 

Oil

Preparation:

Slit Chillies. Cut Chicken into small pieces.

Method:

Heat Butter and Oil in a Pan. Add the Whole Garam Masala. When they turn slightly brown, add Green Chillies. Saute for a while. Now add the Rice. Fry for few more minutes. Now add Chicken Stock and Salt. Cook till done.

Combine all the Powders (given under marinating chicken) and Salt in a bowl. Add required Vinegar to form a thick batter. Now add the Chicken and keep it aside for 15 minutes.

Heat Oil in a Pan. Deep fry the Chicken Pieces. Keep it aside for sometime in absorbent Paper.

When the rice is done, add the deep fried Chicken Pieces and mix well. Garnish with Coriander Leaves.

Serves: 2

Serve with any Raita or Kurma.