Schezwan Paneer | Schezwan Paneer Bites | Paneer Schezwan | Schezwan Paneer Chilly | Simple and Yummy Recipes

A very very easy and quick starter recipe with paneer. It is perfect for get together and parties 🎊. and it requires very less cooking time.... Also can be served as a side dish for fried rice and noodles. 

Check my YouTube Video recipe down below ↓... Subscribe my Youtube channel for more recipes and updates.

For other paneer recipes check here

• Paneer Bhurji with Methi Leaves

• Paneer and Spinach Bites

• Paneer Tikka

• Paneer & Peas Pulao

Preparation Time : 3 minutes
Cooking time: 5 minutes
Serves: 2
Ingredients

• 100 gms of Paneer
• 1 Onion, small-sized cut into wedges
• 1 Capsicum, small-sized, cut into wedges
• 1/2 tbsp finely chopped Garlic
• 1/2 tbsp finely chopped Ginger
• 1/2  tsp finely chopped green chillies ( optional )
• 1/2 tbsp Soy sauce
• 1/2 tbsp Tomato Ketchup
• 1 tbsp Schezwan Sauce
• 2 tbsp Maida flour
• 1 tbsp Cornflour
• 1 tsp Pepper powder
• 1tbsp Spring Onions, chopped (optional )
• Oil
• Salt to taste

Method

• For the batter, take a bowl, add maida flour, cornflour, pepper powder, salt and add little water and mix it all together.

• Place the paneer cubes into the batter and coat the paneer pieces with the batter.

• Take a wide pan and add oil and shallow fry the paneer pieces on both sides, remove it and keep it aside.

• Take a wide non-stick pan, add 1/2 tbsp of oil and add garlic, ginger, onion, capsicum and stir fry these for about 2 minutes.

• Add soy sauce, tomato ketchup, schezwan sauce and give it a good mix, stir-fry for one minute in low flame.

• Now add the fried paneer and mix well so that the sauce coats the paneer pieces.

• Finally, add the spring onions and serve hot.

Egg and Capsicum Bhurji | Anda Bhaaji | Boiled Egg Bhurji with Capsicum | Egg and Capsicum dry Curry

Boiled Egg and Capsicum Bhurji | Boiled Egg Bhaaji | anda Bhaaji - is a simple scrambled egg recipe made with hard boiled eggs , onion, capsicum, tomatoes and little spices. 

Do you usually prepare egg bhurji by scrambling eggs ? Do try this different version of egg bhurji using boiled eggs.  It is made with hard boiled eggs along with capsicum and spices giving a nice zing to the dish. It is a very easy and simple egg recipe that can be prepared quickly for morning breakfast to have with bread or you can have it with chappathis for dinner.

Scroll down for the video recipe and step by step recipes

For more Egg recipes you can check 

• Indian Street Style scrambled eggs
• Egg kurma
• Thai style Mushroom Omlette 
• Kerala Style Egg Roast
• Pepper Egg Gravy
• Poached Egg Curry ( Udaitha Muttai Kulambu )

Cuisine : Indian Cuisine
Preparation time : 15 minutes
Cooking time : 15 minutes
Serves : 2
Ingredients

• 3 large Eggs
• 1 large Onion, finely chopped
• 1 medium sized Capsicum, chopped into bite sized pieces
• 2 Tomatoes, finely chopped
• 1 tsp Fennel seeds
• 3 cloves of Garlic, finely chopped
• 1 Green chilly, finely chopped
• 1 tsp Coriander powder
• 1/2 tsp Chilly powder
• 1/2 tsp Garam masala
• 1/2 tsp Turmeric powder
• Few Curry leaves
• Coriander leaves for garnishing
• Salt to taste
• 2 tbsp of Oil

Method:

• Boil the eggs till done. Remove the shell and cut into small pieces.

• Heat oil in kadai, when hot add fennel seeds, chopped garlic and fry.

• Next add onion, capsicum and saute for a minute.

• Add curry leaves, green chilly  and little salt and saute till onions turns into light brown in colour.

• Next add in tomatoes and cook for 2 minutes.

• Then add chilly powder, turmeric powder, coriander powder and cook in low flame till the raw smell goes off.

• Add pepper powder and cook for another one minute.

• Gently mix in the eggs into the onion capsicum mixture and cook for one minute.

• Garnish with coriander leaves and serve with roti/ chappathi / naan / ghee rice.

Step By Step Instructions of How to make Boiled Egg Bhurji / Egg Bhaaji

• Boil the eggs till done. Remove the shell and cut into small pieces.

• Heat oil in kadai, when hot add fennel seeds, chopped garlic and fry.

• Next add onion, capsicum and saute for a minute. Add curry leaves, green chilly  and little salt and saute till onions turns into light brown in colour.

•  Next add in tomatoes and cook for 2 minutes.

•  Then add chilly powder, turmeric powder, coriander powder and cook in low flame till the raw smell goes off.

• Add pepper powder, garam masala and cook for another one minute.

• Gently mix in the eggs into the onion capsicum mixture and cook for one minute. Garnish with coriander leaves and serve with roti/ chappathi / naan / ghee rice.

 

South Indian Lunch Menu #3 / Variety Rice Lunch Menu

Today I'm going to share a simple south Indian variety rice lunch menu. Its a simple and quick lunch menu and also perfect for the lunch box. The menu is lemon rice, curd rice, ladiesfinger curry, vadagams and pickle. It's is perfect for summer, very light and yummy recipes.



Here is the separate links for the recipes. You can check the separate links or check for the recipes in the below post.

Lemon Rice
Ladiesfinger Curry
Curd Rice ( Recipe Below )
Pickle

Also you can check for other lunch menu recipes

• South Indian Lunch Menu #1

• South Indian Lunch Menu #2

Lemon Rice
---------------
Lemon Rice is one of the popular and common rice dish in South India.Its very easy and prepared in jiffy when you have cooked rice in hand or you have any leftover rice in the fridge you can use that too

Ingredients

• Cooked Rice - 2 cups
• Split Bengal gram - 1 tbsp
• Roasted Groundnuts - few (optional)
• Mustard seeds - 1 tsp
• Green Chillies- 4, slit lengthwise
• Curry Leaves few 
• Turmeric powder - 1/2 tsp
• Lemon juice from one
• Salt to taste
• Oil - 2 tbsp

Method

• Heat oil in a heavy bottomed pan/ kadai / wok, when hot add split bengal gram and fry till its turn brown in color. Then add mustard seeds and allow it to splutter.

• Add green chillies,turmeric powder, curry leaves, roasted groundnuts and salt fry for 1 min(do not burn).

• Then add the cooked rice to it and mix well.

• Cut the lemon into half and take out the seeds, turn of the flame and squeeze the juice to the rice and mix well and serve.

Note:

1. Cooked rice should be completely cool before adding to kadai, other wise it will become soggy.
2. Do not squeeze the lemon with seeds to the rice otherwise it taste bitter sometimes.
3. You can also fry some cashew nuts along with the channa dal   ( optional )

Ladies Finger stirfry / Curry

-----------------------------------

Vendakkai curry - an easy south Indian style ladies finger curry without coconut. It pairs well with rice and chappathi. I added sambar podi/ powder to this recipe. That gives a very nice taste to this curry.

Ingredients

• 250 gms of Ladies Finger / vendakkai / Okra
• 1 Onion, chopped
• 2 Tomatoes, medium sized chopped
• 2 Dry Red Chillies
• 1 tsp Mustard seeds
• 1/2 tsp Red Chilly powder
• 1 tsp Sambar powder
• Salt to taste
• 2 tbsp of Oil

Method

• Wash and pat dry the ladies finger before chopping to avoid the slime. I usually wash it and strain the water completely and place them in a kitchen towel to dry.

• Now chop the ladies finger into small pieces.

• Heat oil in a pan, when hot add mustard seeds and allow it to splutter.

• Next add the ladies finger and fry for one minute.

• Cover the pan with the lid and cook in a medium flame for 2 minutes. in between stir it 2 or 3 times.

• Remove the lid/cover and add the onion, tomatoes, chilly powder, sambar powder and salt and mix well.

• Cook the curry in low medium flame and keep stirring in between to avoid burning.

• Sprinkle water if needed. Top/pour oil if  the curry sticks to the pan.

• Once done transfer to a bowl and serve with rice or chappathi.

Curd Rice

------------

Ingredients:

• 2 Cups of Cooked Rice
• 1/4 litre Curd
• 1 tbsp of Oil
• 1 tsp Mustard seeds
• 1 tsp Channal Dal / Bengal Gram
• Few Cashew Nuts
• 1 Dry red Chilly
• Few Curry Leaves
• Salt to taste

Method:

• Place the cooked rice in a large bowl. Add curd, salt and 2 tbsp of water. Mix well and keep aside.

• Heat oil in a wok, when hot add bengal gram and mustard seeds. Wait till the mustard seeds splutter.

• Add cashew nuts, curry leaves and dry chilli and fry. Do not burn.

• Add this tempering / tadka to the rice and mix well.

Carrot and Orange Juice | Healthy Juice Recipes | Simple and Yummy Recipes

A vibrant juice with carrot, orange, ginger and lemon. Its very hydrating, easy to make and refreshing juice recipe and loaded with minerals and vitamins to kick start your day.





Makes 2 Glasses of Juice

Ingredients:

• 1 Carrot
• 2 Oranges
• small piece of Ginger
• 1 cup of water
• Juice from 1/2 Lemon
• Sugar as required ( optional )

Preparation :

• Peel the carrot and chop into small bite size pieces.
• Peel the orange skin and separate the sections of oranges and remove seeds.

Method :

• Place all the ingredients in a blender or a mixer grinder and blend smooth.
• Blend until smooth puree. You can also use fruit juicer instead of blender.
• Strain the juice through a strainer , allowing the liquid drip through a bowl.
• Serve chill.