Chilly Paneer with Vegan Chinese Pickle
I Utterly Love Chinese
overmuch too much, how much ??? Read on…Once upon a time when.. Me and The Foodie were passing by typical Maharashtrian Marathi Khanaval (Dhabba – Highway side restaurants serving predominantly Thalis), following conversation followed between ME and The Foodie,
HE (who loves veg thalis): Cool….These Maharashtrian Dhabbes must be serving authentic Marathi food, lets jump in.
ME (who avoids veg thalis): What’s so interesting in Marathi Thalis.. You’ve married a Maharashtrian we daily eat Marathi food @ home !
HE: Really ??? I have been getting a feel that I’ve married a Chinese Girl.. we must be having more of Chinese than Maharashtrian food …
ME: (!!!!) ^#(^
Accepted I love to try various Indo Chinese recipes and this is one of my oldest hobbies (First dish prepared by me must be Maggi – considering it Chinese :P).
Being a vivid fan of Indo Chinese food and Chicken, Chilli Chicken was one of the first dishes I prepared @ home. There were times when the dish used to be disaster but I used to try it nearly alternate weekends and thanks to the practice, I soon got mastery in this dish :P
- Paneer: Enough to make about 25 pieces of nearly 1 inch ; so about 150gms
- Capsicum: 1 in qty ; cut into pieces of size similar to paneer
- Onion/Spring Onion : ½ qty/ 1-2 in number, Sliced
- Cabbage: 1 cup sliced
- Green chilies: 2-3 slices vertically
- Ginger, Garlic and Green Chili paste: 1-2 tbsp
- Chinese Sauces – Red Chilli , Soya and Vinegar – qty as per your taste
- Salt to taste
- Marination– As Non-veg dishes normally need appropriate marination, so I did the same thing with Paneer. Paneer may not soak in the marinations but the aroma sure gets in. So Mix Paneer , Ginger-garlic & green chili paste and all sauces. Keep it for half an hour or so.
- Later in a Chinese style pan , temper it with green chilies, Sauté the Onion/Spring Onion – once pinkish add other veggies and sauté –shallow fry them.
- Add the marinated Paneer and salt, Add Chinese sauces in accordance with the taste.
- Let the Paneer cook with other veggies. Toss it in between , the Chinese ishtyle ;;)
Serve as a Starter :)
About Chinese, along with trying it @ home I must have tried and tasted most of Chinese restaurants @ Mumbai then and now @ Pune. You can conclude beforehand if the ordered food will be tasty by the Chinese pickle present.
I tried my hand on it and named this experiment of mine as C Rays to Four Pickle .. confused :-S .. read on :P
- Vegetable suitable for pickle – I used Cucumber – Carrots & Cabbage , cut in accordance with the taste.
- Vinegar: One measure
- Sugar: Half measure
- Sesame Oil/ Olive Oil/ Vegetable Oil
- Green chili: as the spiciness required
- Salt to taste
- Dissolve the sugar in the vinegar, Toss the veggies, and toss them to coat them with the mixture.
- Heat the oil and let the chilies splutter. Pour this spiced oil over the veggies.
- Toss the mixture well and let the veggies marinate for 1 hour or so.
- This can be refrigerated and used for about 5 days.
Now Me sending this Chinese Cucumber Carrot Cabbage Pickle (C Rays to Four Pickle) to :
- “It’s a Vegan World: Chinese” by our vegan blogger Vaishali
- “Pickles and Chutneys” hosted by Sireesha
P.S.: There are few awards presented to Personal Tadka by my lovely blogger friends, it’s coming soon, so watch out for this space :D
Happy ThanksGiving ! Remembering 26/11 !!