Schezwan Chicken noodles ,spicy delicious dish loaded with chicken sausage and chicken .A perfect weekend dinner.My quick fix dinner  when I run out of time.As I mentioned in my earlier post ,storing a bottle of homemade schezwan saucesis a saviour always,You can make fried rice noodles stir fry and so many things when you have a bottle of schezwan sauce in the fridge.
Homemade  Chinese is always better as you know what all you add and there is no MSG added .If you have fussy kids add thinly sliced veggies ,you can add whichever veggies you feel like ,I  only add beans carrot bell peppers and spring onion .You can make better than restaurant style schezwan noodles following this recipe.
Ingredients
 2 packets/200gm egg noodles/hakka noodles
200 gm boneless chicken boiled and shredded
10 chicken cocktail sausages cut into roundels
1 carrot cut in juliennes
1 capsicum cut length wise
8 to 10 french beans
3 spring onions both green and onion chopped
2 tbsp schezwan sauce
1 tsp chilli garlic sauce
1/2 tsp soy sauce
Method

  • Boil the noodles according to packet instruction and drain and keep aside
  • Chop all the veggies lengthwise and keep aside
  • Boil chicken with salt and pepper ,shred and keep aside


  • Heat a wok add 2 tbsp oil
  • Once the oil is hot add the spring onions (just the onion) french bean carrot and saute On high flame for few minutes
  • Then add the capsicum and saute for few minutes .
  • Add the chicken sausage and give it a nice stir.
  • Add the soy ,chilli and the homemade schezwan sauce
  • Now add the shredded chicken and mix well
  • Then add the noodles give it a good mix
  • Mix till the noodles are well coated with the sauces and the veggies and chicken


  • Check for the seasonings,add more salt and pepper or sauces if needed
  • Lastly add spring onion green mix well
  • Serve hot .

It can be served with any stir fry and some chicken lollipops


Recipe for homemade schezwan sauce click here 
Amritsari chole and  aloo kulcha  and a glass of lassi a classic combo ..Chole kulcha is a like a paired made in heaven .One of my  favourite combo.If you ever visit Delhi you will finnd many joints/dhabas serving this classic combo.
I always wanted to share the authentic dark coloured chole recipe which is served in dhabas ,I do have a very nice chole recipe in the blog but I had not shared this amritsari chole version The chickpeas or chanas are boiled with tea leaves to get that brown colour and then slow cooked with spices .


We truly devoured this delightful combo .It tasted even better the other day .Chole bhature/kulcha or puris can be a great idea for your brunch lunch or dinner .At least I  can have it any part of the day .


ingredients
250 gm dried  chana/kabuli chana
1 tsp tea leaves/1 tea bag
3 to 4 cloves
1 to 2 bay leaves
1 inch Cinnamon stick
Salt


1 big or 2 small onions
2 medium sized tomato
3 green chillies slitted
1 tsp jeera/cumin seeds
1 tsp ginger garlic paste
1 tsp red chilli powder
2 tsp coriander powder
1 tsp cumin powder
1/2 tsp saunf or fennel powder( optional)
1tsp amchur or 1 tsp anardana powder
1 tsp garam masala powder
2  tbsp oil or
ghee
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Method

  • Soak the chana in water overnight
  • Next morning wash it off and boil with salt sugar tea bag or tea leaves ties in a potli/muslin cloth
  • Pressure cook until it's soft
  • Remove and keep aside
  • Heat oil/ghee in a pan
  • Add bay leaves  and chopped onion
  • Fry till slightly brown
  • Then add ginger garlic paste tomato and slitted green chilled and cook toll mushy
  • Add the powdered masala
  • Add little water from the cooked chana
  • Let it cool for 3 to 4 minutes
  • Then add boiled chana and cook on medium flame for 12 to 15 minutes .




notes
You may either add anardana or amchur or add both if you want it more tangy 
Tamarind pulp can also be added ,skip the anardana powder and add 1 tbsp tamarind pulp
You can add more water and increase the gravy consistency as per taste.
Tea bags/tea leaves gives the chole dark brown colour,you may skip if you don't want to add.

 We enjoyed  it with Aloo Kulcha some onions and chilled lassi Malai maar ke😉
Link for Amritsar aloo Kulcha recipe is here 

Kasuri Malai Murgh or Kasuri Malai Chicken is a aromatic Moghlai/Mughlai dish  gravy which goes well with naan or rice .Kasuri Malai Murg/Murgh as name suggests is a flavourful rich and creamy gravy  .The dried methi or fenugreek leaves gives a lovely flavour to this creamy gravy.
Kasuri Malai Chicken is a royal treat for all non veg fans .Serve this with any kebabs some salad ,Pilaf or any flat bread and be ready to receive accolades.
ingredients
1/2 kg boneless chicken
2 green chillies finely chopped
1/2 cup curds whisked
1 tsp pepper powder
1 1/2 tsp ginger garlic paste 
1 tbsp kasoori methi( dried fenugreek leaves)
salt

2 medium onions
1 small tomato
10 to 12 cashews

1 tbsp butter
1 tbsp oil
1 tsp meat masala
1/2 tsp kitchen king masala
1/4 tsp turmeric powder
1/2 tsp garam masala powder
2 tbsp fresh cream/malai
2 bay leaves
1 inch Cinnamon stick
3 to 4 green cardamom crushed

Method

  • Marinate the chicken pieces with salt, ginger garlic paste,chopped green chilli, whisked curds ,pepper powder and kasoori methi and keep aside for 2 hours.
  • Heat a pan add 1 tsp oil and fry the sliced onions till light brown .
  • Grind the fried onions and cashews to smooth paste and keep aside.
  • Heat a Pan/thick bottomed vessel  and heat 2tsp oil add  1tbsp butter once melted add bay leaves cardamom and cinnamon and saute
  • Add the chopped tomato and fry till it turns mushy.
  • Then add the marinated chicken and saute over low flame for few minutes then add the remaining marinade and saute well for few more minutes.
  • Add the ground paste and mix well
  • Now add the meat masala ,kitchen king masala and  1tsp kasoori methi
  • Add about 1/2 to 3/4 cup water or as needed and let the chicken cook till tender 
  • Bring the gravy to a nice boil till
  • Add the garam masala powder and mix 
  • Add the fresh cream /malai
  • Switch the flame off and dish out
  • Serve hot with pilaf/naan/roti.



Notes
I have used kitchen king masala and meat masala,you may skip and replace the meat masala with red chilli powder and add 1 tsp coriander powder and 1/2 tsp cumin powder .
You may use chicken on bone too
If marianting for longer keep the bowl covered in the refirgerator



schizuan lollipop
Schezwan Chicken Lollipops  a Mouthwatering appetizer is one of my family fav dish Crispy Chicken Lollipops tossed in homemade schezwan sauce is  a famous starter and a sure crowd pleaser ..
Indo chinise style Schezwan lollipops can be made at home easily ..The schezwan sauce is easy to prepare and having a bottle in fridge is a saviour .This is how I make these crispy lollipops  its a hit at my place we love this to the core.
Just look at the lollipops don't they look tempting. They are easy to prepare and tatse better than  the one served in chinise restaurants .
crispy chicken schezwan lollipop
Ingredients
 12 chicken lollipops
2 1/2 tsp ginger garlic paste
salt to taste
juice of half lime
2 tsp kashmiri chilli powder
2 tbsp cornflour
1 tbsp maida
1 tsp soy sauce 
1 tsp chilli sauce
pinch of red colour 
1 egg beaten

Method

  • Wash the chicken lollipops well and drain excess water
  • Apply salt ginger garlic paste and lime juice and keep aside for 15 minutes
  •  Marinate with red chilli powder,soy sauce ,chilli sauce and keep aside for 3 to 4 hours keep it covered in the refrigerator.
  • When ready to fry ,mix in beaten egg ,cornflour and maida and mix well till well combined.
  • Heat oil on high heat  to deep fry in a kadhai/pan
  • Once the oil is hot fry the lollipops over medium high



  • Once the lollipops are fried well, remove it out with a slotted spoon on an absorbent paper
  • Heat a non stick pan add 1 tsp oil and schezwan sauce as needed ,toss the fried lollipops till the sauce coats the lollipops
  • Serve immediately.




  • you can make lollipops from chicken wings just cut the wing from joint ,scrape the meat from bone to make lollipop 
  • Fry lollipops in batches do not over crowd or use spoon while frying ,the marination will come out and it won't turn crispy.
  • you can skip the chilli and soy sauce and add 1 tsp pepper powder 1/2 tsp garam masla and 1/2 tsp cumin powder as well to the marinade 
  • link to my homemade schezwan sauce is here 



Shahi Egg Pudding/Saffron Egg Pudding or Kesar Pista Egg Pudding is a rich and super delicious dessert. Its creamy and melt in mouth pudding made with eggs milk and dry fruits .
My mawa egg pudding  was a big hit and well recieved by many .This pudding is as good as the mawa egg but more rich and delish because of the saffron flavour .Since mawa and evaporated milk is not easily available to many, I came up with this pudding which can be made with ingredients easily available in your pantry .

Try this shahi egg pudding and I'm sure you will love it .Perfect dessert for dinner parties or any special occasion .Do try and let me know how it turned out .



Ingredients
1 cup milk powder
2 and 1/2 cup full fat milk
3/4 cup sugar
4 eggs
generous amount of saffron strands or kesar mixed in 1 tbsp warm milk
1/4 tsp kesar essence (optional)
1/2 tsp cardamom powder
1/2 tsp vanilla extract
pistachio and almonds to garnish 

Method

  • Mix saffron in warm milk and keep aside
  • In a bowl beat eggs and sugar till creamy
  • Add milk powder and mix well
  • Add in milk and beat till mixed
  • Add the saffron milk,essence,vanilla,cardamom powder and mix
  • Pour it in 8 x 8  greased pan
  • Garnish with almonds and pistachio
  • Preheat the oven at 180 degree for 10 min
  • Bake for 35 to 40 min
  • Cool for 3 to 4 hours
  • Cut into desired shapes and enjoy

how to make shahi saffron egg pudding


notes
I have used nido milk powder ,use  any good quality full fat milk powder
You can also adds nuts in the pudding mixture
This can be steamed or made on stove top too.
Also I have used vanilla extract and kesar essence ..if using vanilla essence alone  use 1 tsp to 1 1/2 tsp vanilla essence. 
 Eggs cannot be replaced here I will come up with an eggless version and share it soon .

Ghee Cake ,a rich soft  aromatic cake  that taste simply delish .Ghee cake as name suggest uses ghee instead of butter and that is what makes it aromatic and distinct .Ghee Cake happens to be a popular cake in Kerala  Calicut  bakeries .I had a chance of tasting it on my last visit to kerala and absolutely fell in love with the aromatic soft cake .If you have never tasted it before its time for you to bake one
 I came across many recipes in the blogosphere and the ingredients and method were the same .I didn't follow any exact recipe as such just used my butter cake recipe and replaced it with ghee and added some sooji for a nice texture.The result was amazing.The cake which was baked as an experiment was a instant hit and got wiped out in a jiffy .

Ingredients
3/4 cup maida
1/4 cup suji/sooji/semolina/rava
1 tsp baking powder
2 eggs
1/2 cup plus 1 tbsp pure ghee
3/4 cup to 1 cup powdered sugar
1tsp vanilla essence/1/2 tsp cardamom powder
a pinch of salt
2 tbsp milk
kerlala bakery style ghee cake

Method

  • Preheat the oven at 180degree Celsius for 10 min
  • Line a 6 inch pan with parchment or butter paper
  • Sift flour sooji and baking powder and salt and keep aside 
  • In a bowl beat ghee and sugar till creamy
  • Add egg one at a time beat well
  • Add essence and milk and beat for a  minute
  • Mix in the sifted flour and fold to mix
  • Bake at 180 degree Celsius for 35 to 45 minutes or till toothpick inserted comes out clean .
  • Allow it to cool completely before slicing it
  • Slice and enjoy with cup of tea or coffee

Notes
you can make it with maida or plain flour alone 
Use pure ghee for better results
to make it eggless use 1/2 cup thick curd mix 1/4 tsp baking soda and use in place of eggs
3/4 cup sugar was just perfect for us ,if you want it more sweet you can add 1 cup sugar 

Braided cheesy Chicken Bread/Fish shaped bread .This chicken bread is super soft and delicious .I had posted this in few food groups on facebook last year and it was a big hit.Somehow I had not taken pics on my camera hence did not post this as yet .These pics were taken from my mobile phone and found them last week so thought of posting it.The pics do no justice on this bread ,it was super delicious and very soft

You can fill any filling of your choice i have used my famous creamy chicken filling which is on the blog already ,please check and click on the links I will add up at the end of the post .


ingredients for the bread dough
2 cups plain flour/maida
1/4 cup milk
1/4 cup to 1/2 cup luke warm water 
1 tsp instant yeast
1 tbsp sugar
1 tbsp milk powder
1/2 tsp salt
1 tbsp oil
1 tbsp soft butter
sesame seeds to sprinkle

for the filling follow this link

method 
  • In a bowl dissolve yeast and sugar and set aside it will froth in few minutes
  • Take a large bowl ,add sifted flour milk powder and salt and mix well
  • To this add the frothed yeast and mix till the dough comes together 
  • Slowly add oil and milk and knead well to a soft dough
  • Add the butter and shape the dough to a smooth ball
  • Cover the bowl with a cling foil  and keep it aside for 45 min to 1 hour until it doubles .
  • Once the dough has doubled punch down and knead for 4 to 5 minutes.
  • Divide into balls
  • Roll the ball like  a chapati/flatbread
  • Place the filling in the centre 
  • Now as shown in the collage below make slits on both sides 


  • Fold the topmost ends across 
  • Continue to fold it like a criss cross as shown in the pic


  • Leave a tail when you reach the end 
  • Brush some milk over the bread and sprinkle sesame seeds
  • Preheat the oven for 10 minutes at 190 degree Celsius 
  • Bake for 22 to 25 minutes or until done
  • Transfer on a wire rack
  • Brush butter immediately as you take the breads out of the oven
  • Cover with a cloth to keep the bread soft or slice and enjoy it warm 





notes
I use instant yeast but i prefer mixing the yeast in lukewarm water before adding in the flour though you can directly use instant yeast .If the yeast doesn't froth means it has expired use another sachet .
I prefer brushing the breads with milk wash ,you may use 1/2 beaten egg mixed with some milk and apply it before baking
you can use any filling of your choice the filling i used was this you can skip chicken and use the same just in case you want it veg
The link for the filling recipe click this 

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