Tuesday, 15 March 2016

‎Schezwan‬ ‪‎Chiili Chicken‬

Garam Garam ‪#‎Panfried‬ ‪#‎schezwan‬ ‪#‎ChiiliChicken‬ ..Anybody??


For Marination:
Boneless Chicken - 250 grams Cubed
Pepper Powder - 1 tsp (If you have schezwan pepper use that)
Ginger Garlic paste - 1 tsp
red chilli powder- 1tsp
Salt to taste
Soya sauce - 1 tblspn
tomato ketchup- 1 tblsp
Cornflour / Cornstarch - 3-4 tblspn
Besan/ Gram flour- 2 tblsp
For sauce
Schezwan Sauce - 2-3 tblsp
2-3 dried red chillies
1tblsp Minced Ginger and garlic
onion, Green and red bellpeppers cut in cubes
1tblsp soy sauce
chilli flakes as per taste
Water - 3-4 tblspn
Oil 4-5 tblsp
chopped Scallion 2-3 tblsp
sugar- 1tsp
chopped Coriander leaves for garnishing


Marinate chicken with all the marination ingredients. Mix well and let it sit for 30-35 mins.
Heat 3-4 tblsp oil in a non stick pan and pan fry the chicken for 4-5 mins till golden and completely cooked. Drain on a paper towel.
Now in the same frying pan add dried red chillies, minced Ginger, garlic, onion, bell peppers and saute for a min or two.
Add in schezwan sauce, soy sauce, chilli flakes, salt to taste, sugar and Mix well.
Now add in the chicken pieces and sprinkle a little water and toss well in the sauce to coat the chicken.
Now add chopped scallions and coriander leaves and mix well.
Serve hot with fried rice or noodles .

Wednesday, 2 March 2016

Gulab Jamun with Bisquick Mix

A simple and easy way to make these yummy gulab jamuns with the pan cake mix/ Bisquick Mix. Hope you like the recipe.


Bisquick or Pancake mix 1 Cup 
 Milk Powder 2 Cups
 Butter slightly melted: 1/4 Cup
Milk: 2 Tablespoons
Cardamom powder: 1/2 teaspoon
1.5 cups sugar for sugar syrup
Oil for deep frying


Knead the dough using bisquick Mix, milk powder, melted butter and milk. Dough should be soft to hard but not sticky.
Divide into equal portions and shape into 1" diameter. These should have no cracks on the surface as otherwise the gulab jamuns will crack while frying.

For sugar syrup in a large pan, dissolve the sugar in 2 cups of water and bring to a boil.
Take sugar and water in a sauce pan, bring it to boil. Simmer it for 5 to 8 mins till it gets little sticky. Dont need for the syrup to reach 1 string.
Remove any impurities which float on top of the syrup using a  spoon.
Add  cardamom powder and keep the syrup warm.

Heat oil in a kadai. Add the balls.Deep fry on low-mediumheat till golden in colour. 

Drain and immerse in the warm sugar syrup. Soak for atleast 1 hour.