Schezwan Cut Dosa

The world is going through one of the worst crisis of our times. The COVID-19 has taken toll in everyones lives in one way or the another. Everyone is at home trying to stay safe and keeping their loved ones safe. However, one positive way to look at it is- We all now have ample family time to do that craft with the family that we wanted to do, to play games with the kids, to create that art project, to pursue that hobby that we look forward to, to develop a new skill that otherwise got pushed to the back in our busy lifestyles.

For me, amongst the most satisfying and gratifying thing is that, I am able to help the community through the COVID-19 efforts through my work place and through some personal efforts along with my husband to show a small gesture of gratitude to the healthcare workers, who are the real heroes and fighting on the frontlines. Another bright side is that I am able to pick up on my cooking and blogging hobby again which had become a rare opportunity amidst the busy lifestyle! So expect new stream of posts over the next few days:)

In the current situation....Trying to eat healthy, conserve groceries and still keep the food interesting and delicious is surely a challenge on its own 😟
Repurposing yesterday’s ‘Kobi chi bhaji’ can’t get better than this!😁Mommy happy... little ones happy 😛Try it... you will love it!!! 😋

Yellow moong-Brown rice Dosa layered with schezwan sauce and then stuffed with filling of Sautéed cabbage-carrots and peas😋😋

• Recipe-
2 cups yellow moong dal
1/2 cup brown rice
2 tsp ginger
2 tsp green chili
1 tsp cumin
Salt to taste
Leftover cabbage bhaji ( I added carrots and peas too) Or You can make Chinese style stirred veggies
Schezwan sauce 

1) Soak dal and rice together for 6-8 hrs. Grind into fine paste along with rest of the ingredients.
2) Heat non-stick pan. Apply some oil. Make dosa. Add few drops of oil on the sides. Spread schezwan sauce and add leftover sautéed Cabbage chi bhaji. 

3) Roll the Dosa when golden brown.
4) Serve hot and cut before serving. 

Enjoy!!! 😋😋😋

Chili-Garlic Chicken

Nothing recharges you better after a hectic day, than homemade food especially when it is such super tasty and spicy...'Chili Garlic Chicken' 

Recipe:

Marinate boneless chicken with salt, black pepper, red chili powder and some garam masala powder. Keep for 30 mins. 

Sauté on some oil - thinly sliced onions, green peppers, green chilies, lots of finely chopped garlic and ginger. Add the marinated chicken. Stir fry till cooked. Add some soy sauce and chopped cilantro.Serve hot with white/ brown rice. Nomm nomm nommm  

Chilli Fish (Tilapia)

On the weekend, I had planned a simple vegetarian menu for lunch.I call up home in India, and my sister is cooking fish. Oh Boy....just the thought of the crispy spicy fried fish made with a coating of green chutney of coconut, green chilies and cilantro...I was already drooling. Opened up my freezer to find couple Tilapia fish fillets. But then to my disappointment.....no fresh coconut at home.
No problemo :)) I turned the fish into the Indo Chinese Spicy Tangy - Chilli Fish to satisfy my cravings!!

Ingredients:

2 Tilapia Fish Fillet cut into bite size chunks

1.5 Yellow Onions cut into slices/ square chunks

½  Green bell pepper

3 green chilies sliced

6tsp All purpose flour

4tsp Corn flour

2tsp Soy sauce

2tsp Maggie Hot and sweet sauce

1 tsp Chili garlic sauce (or Sambal Olek paste)

1tsp ginger garlic paste

1/2tsp Red chili powder

1/4tsp Black pepper powder

Salt

Oil to fry

Water for the batter

  Method:

1)      Cut the fish fillet into bite size chunks

2)      Mix together all purpose flour ,corn flour, salt , red chili powder, black pepper  with water to form a smooth batter. Add the fish pieces to the batter.

3)      Heat oil, fry the fish pieces till golden brown. Drain well and keep aside.

4)      Saute on little oil the onion, green peppers, green chilies for few seconds. Add the ginger garlic paste and fry for few more seconds.

5)      Add the chili garlic sauce, soy sauce and hot and sweet sauce. Toss in the fried fish pieces.

6)      Add salt if needed.

7)      Toss gently, otherwise the tender fish pieces will fall apart .Take off the heat.

8)      Serve hot as appetizer or as a side dish or a main dish….it’s delicious anyways!!

Indo-Chinese "American Chopsuey"

Indo- Chinese is one of a kind cuisine! It is nothing like Indian nor authentic Chinese. The dish names ...the flavors...everything is unique. What "American Chopsuey" (similar to Chili mac- macaroni with beef) is to a American, is very different from the Indo-Chinese "American" chopsuey. I have no clue...why the word "american' was in the dish name!! Maybe anything 'american' sounded cool ;) In Pune, I have even had a "American" Shev Batata Dahi Puri!!! Instead of puris, the base was something similar to 'Ritz' crackers.
The Indo-Chinese American chopsuey is a spicy-tangy thick soup with vegetables topped with crunchy fried noodles. There are many variations in this recipe too, depending in which part of India you get it!

 So here goes my recipe for a "Indo-Chinese Vegeterian American ChopSuey":

Ingredients: makes 6-7 servings
1 cup Bean sprouts ( I used caned ones, but fresh are great!)
1/2 cup finely chopped cabbage
1/2cup finely chopped carrots
1/2 cup bamboo shoots (I used caned ones)
1/4 cup sliced mushrooms
1/4 cup chopped green onions
3tbsp  corn starch
2tbsp Light soy sauce
1tbsp Hot and sweet sauce
1tsp Ginger-garlic paste
1tsp vinegar
1/2 tsp Sambal Olek chili paste
1/2tsp sugar
1/2 tsp ground black pepper
2tsp oil
salt
Cilantro for garnish
4-5 cups water

"La Choy" Chow mein noodles

Method:
1) Soup: In a large pot, heat 2tsp oil, add the chopped vegetables and saute.Add the ginger garlic paste and the water.
2) Mix the cornstarch into smooth paste in little water. Add to the above pot and stir. Add the sauces,spices salt and stir. Check for seasoning. The soup should be mildly sour and spicy to your taste.
3) Let it boil till it thickens.
4) Serve hot! While serving, place the soup in the serving bowl, top with the crunchy chow mein noodles, cilantro and chopped green onion.

Enjoy a steaming bowl of this spicy-tangy-crunchy bowl of "American Chopsuey" !