100th Post and I am bombarded with awards....Thank youuuuuuuuu...Archana...and Seema. I cant think about anything else other than celebration so have nothing much to say really..once again Thank You girls..People please do vist their lovely blogs. And now the list of awards...
Awards that I received earlier and shared again this time:-
I would love to pass these awards to my fellow blogger- friends and I am very happy to share these with all my lovely blogger buddies as I think its very unfair to select some....I know it feels special to be nominated still..... So, would like to share the awards with all my blogger friends. Please feel free to accept it. Thanks for your support and encouragement!
Singhara flour is an ingredient that is commonly used for making various dishes during fasts. You can prepare many mouth watering dishes with singhara flour, such as kheer, ladoo, Thalipeeth (Pancake), burfi etc.; it can also be used as a binding agent while making Sabudana wadas , kachoris. Singhara burfi is a sweet dish that you can enjoy with other meals that you have eat during fasting. Its very simple to make and tastes yummy; so lets take a look at ingredients:-
1/2 Cup MilkPowder/ Khoya
3/4 Cup Powdered Sugar 1/2 cup Singhara flour (Water chestnut flour) 3-4 Tbsp Ghee 1/4 Cup Milk 1/2 Tsp Cardamom Powder
1. Stir-fry flour in ghee in a heavy pan to a light pink color over low flame. 2. Next stir in milk powder / khoya and roast it too for a while along with the flour. 3. Now add the powdered sugar and milk and mix it well. Also mix in cardamom powder. Let the mixture get cooked completely. When the mixture starts to leave the sides of the pan that is when it is completely cooked. The mixture will look brownish in colour. 4. Transfer the mixture into the greased tray. Level it, decorate it with chopped cashewnuts/almonds. ( I used desicated coconut) and cool it.
5. When cool and set, cut into pieces, using a sharp knife.The Barfi is ready to serve.
This one is my favourite. But somehow I don't like the bottled Schezwan Sauce (why, i have no idea), but love the sauce that you get in good chinese restaurants. So I decided to make it at home as it is very easy to make.Read on for a simple recipe..........
Schezwan Sauce ( Sichuan Sauce):- Dried red chillies, 10-12 (deseeded and soaked in water for 1-2 hrs)
Garlic 10-12 cloves finely chopped
Ginger, grated/finely chopped 1 inch piece
Oil
Red Chilli sauce (readymade) 2 tbsp.
Salt to taste
Sugar a pinch
Soy sauce 1 tsp.
Vinegar 2 tsp.
1. Remove red chillies and discard the water. Now grind them into a fine paste with fresh water. (watch out for consistency…..it should be a paste)
3. Next add the red chilli paste and continue to saute till the oil starts separating.
4. Next add the soy sauce (do not add too much just a tsp or two, otherwise the sauce will get a different colour) and red chilli sauce. Add salt and a pinch of sugar. ( adding sugar will not make sauce sweeter, but it will cut down the pungent flavour).
5. At this time add little water to get the sauce consistency. Add vinegar and give the sauce one last boil and switch off the gas. The home-made Schezwan sauce is ready.
Vegetable Schezwan Fried Rice:-
Cooked Rice 1 ½ cups
Carrot, finely chopped 1 medium
French beans, finely chopped 4-6
Spring onions with greens, finely chopped (Reserve some spring onion greens for garnish)
Green Capsicum 1 small finely chopped
Oil 1 tbsp.
Garlic, finely chopped 2-3cloves
Red chilli sauce (readymade) 1 tbsp.
White pepper powder 1/4 tsp.
Salt to taste
Vinegar 1 tbsp. and Home-made Schezwan Sauce
and for Chicken Fried rice - 2 breast pieces of boneless chicken cut into chunks
Heat oil and add garlic, spring onions(white), carrots, frech beans, capsicum and stir-fry for one minute. Now reduce the gas flame and add the schezwan sauce, white pepper powder and salt and mix well. Add rice, red chilli sauce, spring onion greens, vinegar and mix it tossing continuously. Serve hot, garnished with the reserved spring onion greens.
For chicken Fried Rice:-
Marinate the chicken in soy sauce for 30 mins. Heat oil and add garlic,saute for a minute. Now add chicken pieces ( not the soy sauce) and stir fry it. Let the chicken get cooked by stir frying it. Once chicken gets half cooked; add spring onions(white), carrots, french beans, capsicum and stir-fry again. The chicken and vegetables should be cooked together and the later is cooked to the point that they don't lose the crunchiness. Now reduce the gas flame and add the schezwan sauce, white pepper powder and salt and mix well. Add rice, red chilli sauce, spring onion greens, vinegar and mix it tossing continuously. Serve hot, garnished with the reserved spring onion greens.
