Shezwan Sauce and Shezwan Paneer sandwich

Shezwan sauce
Ingredients:
10-12 Red chillies
10-15 medium sized Garlic pods
3 tbsp finely chopped Garlic
1 tbsp finely chopped Ginger
1 tbsp finely chopped Celery
3tbsp Tomato Sauce
1 tsp Soya Sauce
1 tbsp Vinegar
1/2 tsp sugar
1/2 tsp Pepper powder
Salt to taste
2-3 tbsp Oil

Method:

Cut and soak the  red chillies in warm water for an hour. Grind the soaked red chillies and  garlic pods together to a fine paste. Heat the oil in a pan and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped ginger and celery and saute it for some time.
Add tomato sauce, ground red chilli and garlic paste and cook it well  till the oil leaves it's   edges. Add vinegar, soya sauce, sugar, pepper powder and salt and mix nicely and let it simmer for another 2-3 minutes on a slow flame. Cool the sauce and store it in an air tight container in refrigerator. You can easily keep it for a week or 2.

Shezwan Paneer sandwich
Ingredients for the filling
Paneer - 250 grams
1 onion chopped
3 tbsp chopped garlic
1 tbsp green chilli chopped
Salt to taste
Handful of chopped spring onions
2 tbsp chopped capsicum
1 tbsp Corn (optional)
2tbsp Shezwan sauce
1 tbsp oil
Method
Mash the paneer and keep it aside. Take oil in a pan and heat it up.
Now add chopped garlic and saute it for few minutes. Add chopped onions, chillies and capsicum  corn (optional). Saute for few more minutes till light brown. Add salt to taste (as the sauce also has salt).Add Shezwan sauce and mashed Paneer.  Mix it well with the sauce and cook it for some time on slow flame. Switch of the gas and add chopped spring onions. The filling is ready for the sandwich.

For making the sandwich you will need a packet of  bread , Shezwan paneer filling and butter.
Method
Add the filling on the bread and apply little butter on the other side of the bread. Take a sandwich toaster and toast the bread. Cut the sandwich and serve it with Shezwan sauce.

Mishti Doi

Mishti Doi

Ingredients
1 liter full cream milk
2 tbsps yogurt
4 tbsp condensed milk( optional)
4 tbsp sugar (if no condensed milk then 8 tbsp sugar)

Method

Boil the milk in a heavy-bottomed pan for some time. Add condensed milk  or 4 tbsp of sugar and boil for some time more on a slow flame. Stir frequently till the milk reduces to 1/2 the quantity. When done, cool the milk a bit. Take  the remaining sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize. Add the reduced milk to this caramalized sugar and mix well. When the milk and sugar are thoroughly mixed, and when it is lukewarm then add the yogurt to the mixture and stir gently to mix. Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. When the Mishti Doi has set and is firm, chill it for a few hours and serve.
Please note put sugar according to your taste... Add sugar if more sweetness required.

Ingredients
1 liter full cream milk
2 tbsps yogurt
4 tbsp condensed milk( optional)
4 tbsp sugar (if no condensed milk then 8 tbsp sugar)

Method

Boil the milk in a heavy-bottomed pan for some time. Add condensed milk  or 4 tbsp of sugar and boil for some time more on a slow flame. Stir frequently till the milk reduces to 1/2 the quantity. When done, cool the milk a bit. Take  the remaining sugar in another pan and heat over a low flame to melt. Allow the sugar to caramalize. Add the reduced milk to this caramalized sugar and mix well. When the milk and sugar are thoroughly mixed, and when it is lukewarm then add the yogurt to the mixture and stir gently to mix. Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. When the Mishti Doi has set and is firm, chill it for a few hours and serve.
Please note put sugar according to your taste... Add sugar if more sweetness required.

Kalakand

Kalakand
Ingredients 
Milk - 2 ltrs.
Lemon juice  - 1 table spoon
Sugar - 1/4 cup or as per your taste
Condensed milk - 4 tbsp
Pistachios - 10-12 (beat it into fine powder)
Almonds - 5-6 chopped

Method -
Take 2 deep heavy  vessel and pour 1 ltr. milk in each of  the vessels. Put the vessels on the stove and let the milk in both the vessels boil. Put lemon juice in one vessel. Once the chenna separates from the milk sieve the mixture with a clean cloth and strain the excess water.The milk boiling in the other vessel should be boiled till it reduces to half. Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan. In between  sugar. Keep on stiring. The consistency of the milk will become thick once it is reduced to half. Now add chenna to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa. Add the condensed milk. Cook it till the mixture reaches the consistency of burfee. (The milk should dry up).
Take a tray and grease it with little oil. Pour the mixture into the tray and let it set. Garnish the mixture with beaten pistachios and chopped almonds.
Kalakand Burfee is ready. Cut it into desired shape. You can also store it in a air-tight container and consume it within 6-7 days of preparation in the freeze.

Kolkata style mixed Chow mein

Kolkata Style Mix Chow mein -

Chow mein has originally come from the Chinese and is spread by them in Kolkata and is a very popular street food of Kolkata. It means stirred Fried Noodles which is made in various ways. 

Ingredients:

1 Packet Egg noodles 

1/2 cup Chicken boiled and shredded 

1/2 cup Prawns 

2 Eggs

1 Carrot cut into fine strips

1 Capsicum sliced 

1/2 cup Cabbage sherdded 

1 onion sliced

1 tbsp chopped Garlic and Green Chillies 

1/2 cup chopped  Spring onion 

1 tbsp Soy Sauce 

1 tbsp Chilli  sauce 

1 tbsp Vinegar 

3 tbsp Oil

Method 

Boil the noodles and keep aside.

Now heat 2 tbsp oil in a wok and fry the  prawns, sprinkle little salt and keep aside. After that beat 2 eggs and fry them as scramble egg,  sprinkle some salt and keep them aside too.

Now heat some more oil and fry onion and garlic - chilli chopped. Now add all the other vegetables except spring onions. When the vegetables are half cooked add the boiled shredded chicken, prawns and scramble egg, salt to taste, boiled noodles, soy sauce, vinegar  and chilli  sauce and stir fry for few minutes. Now add spring onions and mixed chowmein is ready to serve.

For vegetarian - It's the same process, just remove the non veg from the ingredients.

Mix dal tadka....

Mix dal tadka....
Very easy, simple and quick to make and very tasty....
Ingredients :-
250 grams of mix dal
1 big onion chopped
1 tomato chopped
4 garlic cloves crushed
1 inch ginger cut into long thin juliennes slices
2 red chillies
1/2 tsp cumin seeds
Salt to taste
1/2 turmeric powder
1 tbsp ghee
4 cups of water depending on the thickness of the dal wanted
2  tbsp home made tadka masala powder and to make the masala powder, grind
( 1/2 tsp of whole Coriander seeds and cumin seed, 2 red chillies, 2 clove, 2 green cardamom, 1 black cardamom, 1 small cinnamon stick, 1/2 tsp of amchur powder, 1/4 tsp of dry ginger powder, 1 bay leaf, 2 big pinch of nutmeg powder)
For garnishing
1 big green chilli cut in to half
2 tbsp chopped coriander
2 tbsp fresh cream
1/2 tbsp ghee
Few long thin juliennes slices of ginger
Few tomato slices

Method
Take the mix dal and wash it. Soak the dal in water while you prepare and chop rest of the ingredients for the dal. Take 1 tbsp ghee in a pressure cooker. Add 1/2 tsp cumin seeds, red chillies, chopped onions, few ginger juliennes slices and crushed garlic. Saute it for 5 minutes till it is light brown in colour. Now add the tomatoes and saute it for another 5 minutes on slow flame. Now add the soaked dal, salt to taste, turmeric powder and the tadka masala powder. Mix it. Add 3 cups of water. Pressure cook it on slow flame for 15 to 20 minutes. Once the pressure is out. Open the cooker. Add water according to your requirement. If the water has dried up then add more water and cook it for 10 minutes more on a slow flame till the dal has mixed well and has become into a medium thick gravy.
Before serving add 1/2 tsp ghee and  garnish it with fresh cream, green chillies, few long thin juliennes slices of ginger, tomato slices and coriander. Serve it hot with steam rice or paratha.