Friday, November 27, 2009

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).

Non-Vegan…

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

Everyone @ home are dead crazy for this dish, but The Foodie is very unlucky in this as he couldn’t try this out (Cons of being a vegetarian-can’t have the dish which his wife prepares the BEST) :-OIMG_2850

So I tried to regenerate the taste where I replaced Chicken with Cottage Cheese (our very own Paneer). Turned a perfect entry for Cardamom’s JFI- Paneer, Originally started by Indira of Mahanandi.

You Need:

  • 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 IMG_2840
  • 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
  • Oil
  • Salt to taste

You Do:

  1. MarinationIMG_2832As 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.IMG_2833
  2. 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.IMG_2841
  3. Add the marinated Paneer and salt, Add Chinese sauces in accordance with the taste.IMG_2847
  4. Let the Paneer cook with other veggies. Toss it in between , the Chinese ishtyle ;;)IMG_2848

Serve as a Starter :)

Vegan…

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

You Need:

  • Vegetable suitable for pickle – I used Cucumber – Carrots & Cabbage , cut in accordance with the taste.
  • Vinegar: One measure
  • Sugar: Half measureIMG_2834
  • Sesame Oil/ Olive Oil/ Vegetable Oil
  • Green chili: as the spiciness required
  • Salt to taste

You Do:

  1. Dissolve the sugar in the vinegar, Toss the veggies, and toss them to coat them with the mixture.IMG_2835
  2. Heat the oil and let the chilies splutter. Pour this spiced oil over the veggies.
  3. Toss the mixture well and let the veggies marinate for 1 hour or so.IMG_2838
  4. This can be refrigerated and used for about 5 days.

Use it as a pickle or even a starter.  IMG_2839

Now Me sending this Chinese Cucumber Carrot Cabbage Pickle (C Rays to Four Pickle) to :

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 !!

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24 comments:

  1. yummy..yummy...this looks so delicious..hey I agree with your conversation about whats so special...its same here...I always tend to go to Indian restaurant....pickle is great too..its good to go even in the subs/sandwiches..

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  2. Cool... Looks Yumm... Chinese is always welcuming..

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  3. oh wow this time chinese dish on ur blog...my fav chilli paneer and u have made it a lot healthier without deep frying the paneer,loved it and will surely try this...

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  4. Its a new recipe....Pickle sounds yummy and delicious.....

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  5. Nifty idea...Chilli paneer looks inviting..:-)And yes, maggi was the first Indochinese dish made by me too :D

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  6. nice pickle kanchan...I love chilli paneer...

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  7. So here's another chinese fan after Sushma...loved the recipe, especially as it's not deep fried, The pickle is my favorite time pass in chinese restaurants...

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  8. This is new to me.Dish looks lovely and delicious.

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  9. The pack of paneer in my fridge is now begging me to make them into "Chilli Paneer" and they are so particular, it must be made only in Kanchan's way!! ;)
    How can I refuse anything my lovely paneer demands!! Count me in, I am also a fan of Indo-chinese food!
    This pickle is absolutely new, will try that too! :)

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  10. looks lovely. Since ours is also a vegetarian household ( except when the kids are at home), this will be given a try.

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  11. I have not yet still tried out Chilli paneer,mouthwatering recipe and the pickle sounds yumm too!

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  12. Spicy paneer.I love making Chinese food with some of my own twists.The pickle sounds refreshing :D

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  13. I am also big Indo-Chinese fan...and my foodie doesn't like it much...I just loved this dish and specially the pickle...so new and creative...will ad tang and spice to so many dishes!!

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  14. great recipe..and its definitely intriguing

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  15. I enjoyed ur write-up, very nice...yes I agree love indo-chinese version so much, yummm. Chili paneer is one of the best meat alternate food. Great job.

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  16. Lovely recipe Kanchan, I loved reading this post... so funny! :)

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  17. I too love Chinese food...the pickle sounds interesting....looks tasty too :)

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  18. @SE(Denufood),
    Thanks for your suggestion, I did try it on subs with some mustard sauce, It tastes Awesome !

    @Sandhya,
    Totally Welcoming 

    @Vrinda,
    First timer here .. hope to see you often 

    @sushma,
    Yeah , totally inspired by you dear ! Will try to be regular with Chinese soon !

    @Tina,
    Thank you, do try !

    @Gulmohar,
    He he he … Maggi totally rocks !

    @Pratibha,
    @Yasmeen,
    @my kitchen,
    @munchcrunchandsuch,
    Thank you !

    @PAri,
    Infact I’ve tried deep fried version it makes paneer crispy, while this one a bit soft.

    @Padhu,
    @Radha,
    @s,
    Thanks dear.

    @Rohini,
    Did the Paneer get what they begged for ? ;) Do tell me if they did :D

    @Raks Kitchen,
    Do try, its quite yummy !

    @chaklere,
    Same here , The foodie doesn’t prefer Chinese as compared to normal Dal – Roti. But if I cook, kitchen follows my order :D

    @Malar,
    Thanks , this conversation did take place couple of weeks back 

    @Sanjana,
    :D thnku !!

    @Deesha,
    First timer here , thank you .. hope to see you often !

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  19. Hi Kanchan, I enjoyed both the narrative and the recipes. Thanks for the delicious pickle entry to IAVW.

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  20. What a great web log. I spend hours on the net reading blogs, about tons of various subjects. I have to first of all give praise to whoever created your theme and second of all to you for writing what i can only describe as an fabulous article. I honestly believe there is a skill to writing articles that only very few posses and honestly you got it. The combining of demonstrative and upper-class content is by all odds super rare with the astronomic amount of blogs on the cyberspace.

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Luv,
Kanchan

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