anshu – Page 21 – The Secret Ingredient

Dinner

Risotto Ai Funghi | Mushroom Risotto | Italian Arborio Rice with Mushrooms

By anshu May 13, 2015

MushroomRisotto_Featured1
We recently started a group Spatula Force on Facebook. Its a coming together of like minded people who are food enthusiast and want to learn and try new things. Each month one member hosts the event and gives out a theme, which could be regional or international. This month’s theme was Italian Cuisine hosted by me. So here is my contribution to the event – Mushroom Risotto.

Risotto is a north Italian dish cooked in a broth to a creamy consistency. This is the most common way of cooking rice in Italy. The rice used for this dish are different. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano are some of the varieties of rice used in Italy to make Risotto. I used Arborio for this.

Directions:

1. Heat one cup of water and turn the flame off. Add dried porcini mushrooms to it and let it sit for 10 minutes.

2. Chop Onion, garlic and Mushrooms. Set aside.

3. In a flat bottom pan pour some olive oil.

4. Add chopped garlic and saute.

5. Add chopped fresh mushrooms and season them with some salt. Let it release its water and cook till they reduce in size.

6. Drain the dried porcini mushrooms from the water. Do not throw the water away! Roughly chop the porcini mushrooms and add to the pan.

7. Add red chili flakes, salt and black pepper. Let it cook for ten minutes till it has cooked down.

8. Add chopped parsley and thyme . I am using dried parsley and thyme. Set aside.

9. Heat Broth in a sauce pan. Add to it the reserved water from dried porcini. If you are using broth cubes, add water in a sauce pan and add broth cube to it. Let them simmer on low flame.

10. In a large skillet add olive oil and saute onions and garlic over medium heat for 5 to 7 minutes.

11. Add Arborio rice to it. Saute rice along with onions for a minute. Let the rice get well coated with oil.

12. Add wine and a ladle full of broth. Keep stirring.

13. Once the liquid broth has been absorbed add another ladle to it and stir again.

14. Repeat this for atleast 18-20 minutes or until the rice is 5 minutes away from cooking. When the rice is just fully cooked, add the last ladle of broth along with mushrooms we had cooked earlier.

15. Season with Salt and pepper.

16. Add butter and Parmesan Cheese. Turn the flame off and put the lid on the skillet. Let it sit for for 5 minutes covered.

17. Garnish with fresh parsley and serve immediately.

You can try other dishes from Italian Cuisine like Roasted Rosemary Garlic Potatoes, Garlic Rosemary Focaccia Bread, Mushroom Spinach Frittata, Mushroom Lasagna in White Sauce.

Other Mushroom Dishes you can try are Mushroom Do Pyaaza, Mushroom Bell Pepper in White Sauce, Chili Mushroom.

[whohit]MushroomRisotto[/whohit]

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Dessert

Darsaan | Honeyed Noodles With Vanilla Ice Cream | Chinese Wonton Strips Dessert

By anshu May 10, 2015

Darsaan is a popular Chinese Dessert made with fried wonton noodles. The noodles are drizzled with Honey and Sesame seeds and accompanied with a scoop of Vanilla Ice cream . I remember eating this dessert at Berco’s, time and again. Infact me and my husband loved eating this during our dating time 😉

Out of the blue one afternoon my husband said we have ice cream in freezer lets eat Darsaan, I was zapped by his unexpected ~~request~~ demand. I did a quick google and found it can be made readily without much effort. If you have wonton noodles you can make it in a jiffy but nevertheless wonton noodles can be made from scratch. Within no time it was ready to be devoured and it tasted cent percent like the way they serve at Chinese restaurants, On the occasion of Mother’s day make this for your mommy and express your love to her.

Directions:
1. In a bowl add some, all purpose Flour, baking powder and salt.

2. Add oil and water and knead a soft dough. Let it rest covered for 20 minutes.

3. Divide the dough into half. Roll each dough into 9 inch circle using a roller pin. You may use dry flour to ease rolling.

4. Cut it into thin strips. Make sure the strips are thin otherwise they will puff up and will not be crunchy.

5. Heat the oil in a wok and gently put the stripes to fry on medium low flame. Once they have achieved golden colour remove them on a paper towel to absorb extra oil.

6. For the honey sauce add water and sugar in a sauce pan. Bring it to a boil.

7. Once the sugar syrup comes to a boil add honey and sesame seeds. Turn the flame off. Do not heat further for the sauce can thicken very fast.

8 . Place the fried noodles on a serving platter and pour the honey sauce over it. Serve with a scoop of Vanilla Ice cream.

You can even enjoy more summer delights like Mango Coconut Milk Pudding. Pista Badam Kulfi.

[whohit]Darsaan[/whohit]

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Dessert

Quick Pista Badam Kulfi | No Whip Just Blend Quick Almond Pistachio Popsicle Flavoured with Cardamom

By anshu May 4, 2015

Kulfi is a traditional popular frozen dairy dessert from Indian Subcontinent. This ice cream is much more creamier and denser than usual ice creams and can be made in variety of flavors like Mango, cardamom, saffron and many many more.. The distinct feature of kulfi is that it is not whipped during making so it has much longer melting time. I have always enjoyed eating Kulfis all my life. I prefer them over regular ice creams any day.

Traditionally Kulfi is made by boiling and reducing milk for long hours and then flavoured using rose, cardamom and saffron. It is a a time consuming process and a tedious one for sure. When I was in Mexico I was introduced to evaporated milk, which is reduced milk without sugar in a can. This changed my life forever. You can make kulfis in 5 minutes.. yes 5 minutes! Just put all the ingredients in a blender, pulse, pour in moulds and freeze. Its that simple. Even a kid can do it,

No one on earth could say they were not authentic in taste. I grabbed the evaporated cans from the INA market in Delhi and have stacked them in my pantry for the summer season ahead. Afterall our house hold is a kulfi freak!

Directions:
1. In a blender add a can of condensed milk.

2. Also add evaporated milk. You can buy Evaporated milk from our The Gourmet Shop.

3. Add cream.

4. Add some Almonds and Pistachios along with Cardamom. You can even use cardamom powder if you don’t like the shell of cardamom in your mouth.

5. Add two slices of bread. Yes any normal bread, don’t frown, trust me.

6. Blend this all together into a fine runny mixture.

7. Add saffron strands and mix.

8. Pour them in Kulfi moulds, or popsicle moulds or even small earthen pots. I used age old kulfi moulds gifted to me by my dear Mother in law 🙂

9. Cover with its lid or cap or you can even use a aluminium foil to cover it. Dont forget to insert a popsicle stick or wooden stick for ease of handling and eating it later.

10. Freeze for 2-4 hours. It took me 2.5 hours.

11. Run them under or dip them in hot water for a few seconds and pull out the popsicle out of the mould. You are ready to enjoy your kulfi. We like to eat with rose sugar syrup. It tastes divine!

You can even try our Mango Coconut Milk Pudding.

[whohit]BadamPistaKulfi[/whohit]

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Dinner

Anda Curry | Egg Curry with Aromatic Spices | Boiled Eggs in Flavorful Curry | Egg Curry Masala

By anshu April 30, 2015

Egg Curry defies the rule that eggs are only for breakfast. When boiled eggs are tossed in aromatic spiced curry it makes an incredible lunch or dinner option. All this while I was making egg curry without following any particular way.. simply make curry and throw in boiled eggs. I would sometimes cut eggs into half.. the yolk would mix with the curry and if I let the eggs be just like that they seemed bland. They were good but not extra ordinary. I knew there has to be a better way at making this curry amazing.

And as I was on the quest of finding a perfect recipe I spoke to a friend who guided me and asked to try a particular recipe of her’s. Ohhh Lord! the egg curry was beyond perfection. Apart from the method I followed the most scintillating part of the recipe was the curry. I used Eastern Egg Curry Masala which defined the gravy and made it finger licking.

Directions:
1. Boil eggs and peel their skin off. Make a plus intersection on the tip of the egg using a sharp knife. The cut should be gentle and should only open the top. Keep aside.

2. In a pan add cumin and cloves.

3. Also add peppercorns and dried coriander seeds. Toss them on medium low flame for a few minutes till the aroma starts coming. Put the flame off.

4. As the toasted spices cool down transfer them to a dry grinder or coffee grinder and and coarsely grind them. Set aside.

5. In a wok or karahi add Ghee or clarified butter.

6. Add a pinch of turmeric, salt and asafoetida.

7. Add the boiled eggs to the ghee and toss them gently on a low flame that they are evenly coated with ghee mixture and turn slight golden from all sides. We are basically shallow frying them so that their crust gets a little crunchy.

8. Transfer them to a plate. Look! you have to be careful while tossing I injured an egg 🙁

9. In a blender add tomatoes and make a smooth puree. Set aside.

10. Also make a smooth paste of ginger garlic and green chilies. Set aside.

11. In the same wok or karahi add dried red chilies and bay leaf.

12. Add the roasted coarse ground spice mix we made earlier.

13. Add chopped onions and saute them till they become soft and transparent.

14. Add salt, turmeric and red chili powder.

15. Combine everything and add ginger garlic chili paste. Saute till the raw smell of ginger garlic fades away.

16. Add tomato puree and mix.

17. Now comes the star of the recipe which is Eastern Egg Curry Masala. Add it to the masala.

18. Keep sauteing the masala till it has reduced and oil has separated from the gravy.

19. Add the eggs and coat them with masala without moving them much. Let them absorb the spice for a minute.

20. At this stage add water.

21. Cover with a lid and let it cook and reduce on medium low flame for good seven to ten minutes. Keep checking in between as to how much curry you will like.

22. My husband likes the gravy thick so it took me around 10 minutes to get this. Garnish with fresh coriander leaves.

23. Serve hot with Roti or even Naan or Kulcha .

You can try other dishes from Indian Cuisine like Dal Makhani, Shahi Paneer, Palak Paneer, Bharwan Karela and Dum Aloo

[whohit]EggCurry[/whohit]

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Baking

Papaya Chocolate Muffins | Vegan Eggless Papaya Chocolate Chip Muffins

By anshu April 27, 2015

Having Ripe Bananas and unfinished Papayas can cause equal amount of stress. All we do is throw them down the bin. Few days back I came up with a solution to use overripe bananas in the form of Whole Wheat Banana Bread with Melon Seeds.

But then I had a Papaya which was huge in size and not sweet at all. So as a result no one touched it. My husband kept insisting to throw it away. I was hell bent not to waste food. Then I suddenly remembered by Friend and Fellow Blogger Priti from Indian Khana had posted a recipe of Papaya Muffins some time back. It sounded adventurous because I wasn’t sure if Papayas in muffins will taste good. But I trust Priti and her cooking. I went ahead and wola! No body could tell the muffins had papaya. It tasted great. I shared with teachers and staff in the school, they all loved it.

What a happy ending to Mr. Papaya. After trying them out I agree with what Priti says about these muffins, you do not smell papaya at all. The lemon zest covers it so well and tastefully. This recipe is going to take a permanent place in my kitchen. Thanks to Priti for this incredible idea and recipe. This one is for you dear friend 🙂

Directions:
1. Preheat the oven for 10 minutes on 180 degree C (Learn more about Oven temperatures and Conversions). Line a muffin tray with muffin cups or liners. Set aside.

2. Peel and cut the papaya in cubes. Put them in a blender and make a smooth puree. Keep aside.

3. Coarsely grind some flax seeds in a coffee or dry grinder and transfer it in a small bowl.

4. Add 4 table spoon of water in the flax powder and let it rest for ten minutes of until needed.

5. In a large bowl sieve All purpose Flour, Baking powder and Baking Soda.

6. Also add salt and cinnamon powder. Sieve the dry ingredients and throw the lumps away.

7. In the meanwhile Pour Papaya Puree in an other bowl and add sugar to it. I used brown sugar you can use white if you please or mix of both. Whisk it together until sugar melts.

8. In the same bowl add oil and flax seed mix. Combine using the whisk.

9. Add lemon zest, just the yellow green portion. mix well.

10. Mix dry and wet ingredients little by little and keep folding using a spatula. You should not beat hard just gently till the flour is all wet and moistened.

11. Add chocolate chips and fold gently. Leave a few for the topping.

12. Using an ice cream scooper put the batter in the muffin cups. Fill them only 3/4 of the cup. Leave room for it to rise.

13. Sprinkle some choco chips on top and bake it in the preheated oven for 20-25 minutes. Keep an eye on them after 15 minutes. The cooking time can vary with ingredients and oven temperature. Keep checking by inserting a tooth pick, if it comes out clean its ready.

14. After baking let them rest on a wire rack for fifteen minutes or till they become cool. Enjoy with your favourite cup or Coffee or Tea.

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Dinner

Malai Bell Pepper Mushroom | Mushroom Bell Pepper in White Sauce

By anshu April 25, 2015

I needn’t say again and again that how much I love mushrooms. My unconscious mind plans to make all possible mushroom recipes on earth 😛 . When I am surfing the net my hand stops where my eyes are fixed and my heart skips a beat, you know I am looking at a new mushroom recipe which I want to try. This happened when Suganya Hariharan a fellow blogger from Relish the Bite posted recipe of Mushroom Bell Pepper in White Sauce on a food group. Without wasting time I tried it and it was a masterpiece. It not only looks tempting it is one of my favourites now.

The fusion of gooey Mushrooms and crisp Bell peppers creates an interesting melody. Not to mention the white sauce is not bland but rather full of flavours. Oh! I cant stop talking about this dish, why don’t you just follow the recipe and make it for your self 🙂

Directions:

1. Slice Mushrooms and cut Bell Peppers in bite size pieces. I had on hand red and yellow.

2. In a small bowl soak poppy seeds in a table spoon of water. Set aside.

3. Also chop some onions, ginger, garlic and green chilies.

4. In a wok add some ghee.

5. Add bay leaf and green cardamoms.

5. Once the aroma starts coming add onions, ginger, garlic and green chilies. Saute them till onion turns soft and transparent.

6. Turn the flame off and add cashews once the sauteed onions have cooled a bit.

7. Add the soaked poppy seeds with its water and onion mixture to the grinder. Pulse it together to make a smooth paste. You can leave out the bay leaf.

8. In the same wok add a little more ghee or clarified butter.

9. Add the chopped onions and mushrooms. Also add kasuri methi or dried fenugreek leaves. Saute them on medium high heat till they become little soft but still crisp.

10. Add the onion cashew paste to the wok.

11. Keep tossing the sauce with the mushrooms and peppers on low flame till the raw aroma of the paste fades away.

12. Add milk, salt and water. Let it simmer for about 5 minutes. The sauce will gradually thicken up.

13. When the sauce has thickened add cream or whisked malai. Let it cook for a couple of minutes more on low heat.

14. Garnish with Garam Masala and Chopped fresh Coriander.

15. Serve hot with Rotis.

You can try other Mushroom recipes from The Secret Ingredient : Mushroom Do Pyaaza, Chili Mushroom, Vegetarian Mushroom Lasagna in White Sauce, Mushroom Spinach Frittata, Baby Corn Mushroom Masala, Classic Cream of Mushroom Soup, Mushroom Lasagna in a Microwave, Creamy Spinach Curry with Stir Fried Mushrooms, Mushroom Rice Pilaf, Peas and Mushroom Spicy Soup, Cheesy Mushroom Pull Apart Bread, Mushrooms in Dry Spicy Gravy, Italian Arborio Rice with Mushrooms

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Dessert

Coconut Milk Mango Pudding | 10 Mins to Assemble Easy Mango Pudding

By anshu April 23, 2015

Summers are here and so are Mangoes. They are refreshing , delicious and everyone’s favourite, specially my father. He LOVESSSSSS Mangoes. He is a mango addict. I am not kidding! I have seen my father hunting for mangos at 2’o clock at night. Huh! My father’s pantry is often full of boxes of Mangoes. He is a diabetic but he cannot leave Mangoes. What can I say!

So coming back to mangoes, we are surrounded by mangoes everywhere these days and making delicious mango puddings makes the experience even more exciting. I came across this Korean blogger who had made this coconut milk Mango Pudding. I was simply awestruck. I had all ingredients on hand I made it immediately. This was soo delicious!

Directions:

1. Slice one mango and cut it into cubes. Put the cubes in the serving jars or glasses.

2. Scoop out the pulp of the other two mangoes and put them in the blender.

3. Add Condensed Milk and Evaporated milk to the blender.

4. Pulse the blender to make a smoothie.

5. In the meanwhile, in a pan add some water, Coconut milk and gelatine or agar agar for vegetarian option.

6. On low heat dissolve the gelatine using a spoon. Put the flame off. Add the mango smoothie to the coconut mix and stir till well combined.

7. Pour them in the jars or glasses with mango cubes. Give it a gentle stir and chill till set. It should take 2 hours.

8. Serve chilled with more mango Cubes on top or may be some Pomegranate seeds.
You can even try our Orange Cake, Apple Streusel Bread, Pumpkin Cake Rolls and Persimmon Rum Cake.

[whohit]MangoCocoPudding[/whohit]

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Dinner

Indo Chinese Vegetable Chop Suey | American Chinese Style Chopsuey | Fried Noodles with Vegetables in Sweet & Sour Sauce

By anshu April 21, 2015

Okay! All this while I thought what they serve in the Indo Chinese restaurants was American Chop suey, because the menu card said so. But its amusing to find out that this particular Chop suey is actually Indianized version of American Chopsuey. Well stop rolling your eyes! Lemme explain again. Chop suey literally means odds and ends or assorted pieces. Its a recipe where all kind of leftovers are put together with noodles. However, supposedly in America some American Chinese started serving this dish with fried noodles. That is what named it American Chop Suey!

Traditionally this dish has a lot of sea food or meat or both but in India since we have a lot of vegetarians the Chinese living in India gave it an Indian look by replacing the meat with vegetables. This adaptation varies and holds good where ever Chop suey is loved like Filipino Chinese Cuisine, German Chinese Cuisine, Canadian Chinese Cuisine and the list is growing.

I remember the time I was dating like decade and a half back..(yeah I am ancient!) when me and my then boyfriend who is my husband used to hang out in Dilli Haat. He introduced me to Chop suey. Dilli Haat has some delicious Indo Chinese Food, whenever you get a chance to go do try it!

Well coming back to the topic, in nutshell my husband is a big fan of Chop Suey, hands down. He will religiously order Chop Suey at every Chinese restaurant we go. So one day he was like make Chop Suey for me and I was like whattt!!! I had no idea how to go about it. I mean had a basic idea that its fried noodles with vegetables and sauce. Mr. Google came to my rescue and I read some recipes. When I fried the first batch of noodles they became sticky and laced. It was a disaster. I kept searching and found a video of a humble lady who gave a tip as to how to fry the noodles so that they come out crisp and non sticky. The video is now taken down or the link doesn’t work. 🙁 The rest was easy and I came up with this delicious Indo Style Vegetable Chop suey.

Directions:

1. Boil the noodles till al dente. Learn here how to boil pasta perfectly. Drain the water and run them under cold water. Let them rest so that they become little dry.

2. Chop some vegetables like carrots, capsicum, green beans, spring onions or normal red onions, whichever you have on hand. Set aside.

3. In a wok or frying pan add some oil and heat it.

4. Place the boiled noodles in a large plate. and Sprinkle on it some corn flour.

5. Mix gently so that each noodle is coated with corn flour.

6. When the oil is hot add the noodles together into the wok. When one side is fried and turn golden you can flip it using a slotted spatula.

7. Remove them on a paper towel so that extra oil can be absorbed. Keep them aside till we make the sauce for the chop suey.

8. Remove the oil from the wok leaving only a tablespoon of it. Add ginger garlic paste and saute for couple of seconds.

9. Add chopped onions and saute them.

10. Add carrots, beans and capsicum and saute them on high flame till they become a little cooked but still crisp.

11. Add salt and sugar.

12. Add some black pepper.

13. Add some Szechuan Sauce. You can make it at home and here is the recipe Szechuan Sauce.

14. Add tomato ketchup and Soya Sauce.

15. Also add white distilled vinegar.

16. Add Water and bring it to a simmer. You can add vegetable stock instead of water or add stock cube with the water.

17. In a small bowl mix cornflour and water. Add this to the wok.

18. Let the sauce thicken up a bit and then switch the flame off. In the meanwhile line the serving platter with fried noodles.

19. Top it with Sauce and Vegetables.

Enjoy 🙂
You can even try other dishes from Indo Chinese Cuisine like Chili Mushrooms, Chili Honey Crisp Potatoes, Hakka Noodles, Szechuan Sauce, Vegetable Momos, Gobhi Manchurian.

[whohit]Chopsuey[/whohit]

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Dinner

Capsicum Zunka | Capsicum with Gram Flour | Besan Wali Shimla Mirch

By anshu April 18, 2015

I have always liked Capsicum be it in pastas or simple Indian style Aloo or Potato Capsicum. When I came across this recipe I was a little skeptical in trying owing to its different ingredients. But to my surprise this dish, Capsicum Zunka from Maharashtrian Cuisine came out absolutely delightful. It not only has a unique blend of flavours but has a very interesting texture.

The Black Bengal Gram Flour or besan as it is commonly known as gives this dish a phenomenal treatment. Not to mention the symphony of flavours created by Curry Leaves, Mustard Seeds, Asafoetida and Garlic is worth mentioning. This might be a humble dish but very flavoursome.

Directions:
1. Wash the capsicums and cut them into cubes.

2. Also Chop Onions, green chilies and peel Garlic cloves. Set aside.

3. In a wok add Besan or Black Bengal Gram Flour and dry roast it on low flame. Keep stirring it continuously to avoid burning from the bottom. The colour of the flour should not change but by the fragrance you will know when its ready. Transfer it to a plate.

4. In the same wok add oil. Heat the oil.

5. Once the oil is hot add the mustard seeds. When they begin to crackle add Cumin seeds and asafoetida. Saute them for couple of seconds.

6. Add chopped Onions, Garlic, Kaddhi Patta and Chopped Green Chilies.

7. When the onions become soft and tender add cubed capsicum and combine. Add salt. Let the capsicum cook on medium low flame till it becomes partially soft and releases its water. This should take 6-7 minutes.

8. Now to this add red chili powder, turmeric powder & Coriander powder.

9. Once the spices are combined with the capsicum sprinkle roasted besan over it. Do not put it in one go. Use one spoon at a time and then combine. This will ensure that the flour is evenly mixed and there are no lumps.

10. Cover the wok partially with the lid and cook for another 2 minutes on low flame.

11. Sprinkle with fresh Coriander Leaves.

Serve hot with Chapatis and Pranthas.

You can even try Baked Stuffed Capsicum for variation.

For more Indian Dishes you can check out Aloo Anaar ka Raita, Gobhi Danthal, Swanjhane Ke Phool.

[whohit]CapsicumZunka[/whohit]

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Appetiser

Crispy Honey Chili Potatoes with Sesame Seeds | Dry Chili Potatoes Indo Chinese Style with Honey Glaze

By anshu April 13, 2015

My love for Indo Chinese Cuisine is increasing with growing years. To my surprise I do not like the food they serve at restaurants in the garb of Chinese food. The same gravy is poured over all dishes and they all taste alike. But making them at home has introduced me to different flavours and styles. I love to make Chili Mushrooms, Veg Manchurian, Gobhi Manchurian, Veg Momos with Szhezuan Sauce, Chili Baby Corn and now the latest and crispiest Chili Potatoes with Honey Glaze.

I always remember eating these potatoes but they were always frail and soggy simply smeared in the sauce. But when I tried making them at home they came out crispy with a crunch. Ohh Lord it was shere food porn. There are a few things which you must follow to make them crisp. It may look like a long procedure but the results will speak for themselves. I bet you will never go back making them the way you usually do.

Directions:

1. Wash and Peel Potatoes.

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2. Cut them into half and further cup them into small fingers of more or less equal size.

3. Pour water in a sauce pan and bring it to a boil. Add salt.

4. Put the finger potatoes into the water and submerse for 5 minutes. Once blanched remove them from the water using a skimmer.

5. Run them under cold water for a minute so that they stop cooking. Set aside.

6. In a bowl add All purpose Flour, Corn Flour and Salt.

7. Now add salt and mix everything using your fingers. Take little flour in your fist and press lightly. If it comes together you know its correct.

8. Add blanched potatoes and mix. Coat the potatoes with flour using your hand.

9. Now in a different bowl add more All Purpose Flour, Corn Flour and salt.

10. Now add oil and water and whisk the batter to make it lump free.

11. Heat Oil in a wok for frying.

12. Dip the flour coated potato fingers in the batter and fry them partially on medium high flame for 5 minutes.

13. Remove them from oil once you see them turn slight golden.

14. Separate fingers if they stick together.

15. Now fry them for the second time on low flame till they turn golden and crisp. This step is very important because this will ensure you have very crisp fries.

16. Remove them on a paper towel to absorb any extra oil.

17. For the sauce chop some spring onions, ginger, Garlic, green chilies and capsicum. You can even use bell pepper. I have used yellow.

18. In a pan pour some oil and heat it. Add spring onions, slit green chilies, ginger & Garlic and saute them.

19. Now add Capsicum and bell peppers and saute them as well.

20. Dissolve Cornflour in some water and set aside.

21. Add to the sauteed onions some soy sauce, szechuan sauce (not in pics) and Tomato Ketchup.

22. Also add Freshly ground Pepper, salt and Sesame seeds .

23. Add the cornflour mixture we made before. Keep stirring on high flame till the sauce has reduced and thickened.

24. Turn the flame OFF and then add Honey for the glaze.

25. Wait for 5 minutes to let the sauce cool down a bit. Now add the fried potatoes. If you add the potatoes before it will make them soggy.

26. Transfer to a serving platter and sprinkle some more sesame seeds and onion greens.

You can even try Roasted Rosemary Garlic Potatoes.

You can also try more dishes from Indo Chinese Cuisine like Chili Mushroom, Szechuan Sauce, Vegetarian Momos. Vegetarian Hakka Noodles.

[whohit]ChiliPotatoes[/whohit]

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