Category: Chinese

Veg Kung Pao Noodles

It’s very rare that I share an Asian inspired recipe here on the blog. It is not that I don’t make them at home..it is usually made for dinner (I don’t shoot in the evenings)and on days when it’s made for lunch, I love it too much to even wait for a minure to set up a shoot and click! No, not happening!! 😜 Hahha!! Common, everyone would agree with me when I say that Asian food tastes best when piping food. Straight from the wok to my plate…👌🏼

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But yesterday was a different story, night before the last we had enjoyed Veg Hakka Noodles with Schezwan Paneer. And as always we enjoyed it so so much! We prefer a lot of veggies in our Hakka Noodles and some spicy sides for a complete meal.

Sooo… I ended up with a bowl of boiled noodles. I immediately knew what I wanted to do with them😉 I loozed around in my refrigerator and found that I had all the necessary ingredients to make a quick Veg Kung Pao Noodle bowl for my lunch the following day!!

Veg Kung pao noodles with paneer  Polkapuffs recipes  Shreya tiwari recipes How to make Kung pao noodles at home

If anyone is wondering what is Kung Pao or Kung Po exactly, it is nothing but a quick stir fry of chicken (I didn’t use chicken here), some sauces and chillie pepper/ bell peppers. They have peanuts too….but I have replaced them here…this is my version, I like to play a lot with Asian recipes. There is always room for subbing. Almost every Asian restaurant or any other restaurant that selves Asian fold these days, includes their version of Kung Pao on their menu. It’s a hit among adults as is with the kids. Keep it spicy or mild, it’s really upto you. I usually order a veggie version with some fried rice if I am in the mood for a light meal. Since I had the left-over noodles, I simply tossed everything together to make a Veg Kung Pao Noodle Bowl 😉 You can also replace noodles with some boiled rice too.

You can use any veggies of your choice, any protein of your choice (tofu, chicken or some other meat) and the sauces too can be of your choice! I tend to keep it more Indo-Chinese, so you can imagine how delicious this is going to be! Let’s start…

Yield: serves 2

Equipment: a large wok, a non-stick pan, measuring spoons/ cups.

Ingredients:

2 cup boiled noodles (follow the instructions on the cover to cook them, make sure they are al-dentè)

100 gms cubed paneer (Indian cottage cheese. Substitute these for chicken, prawns, beef, pork, boiled eggs or tofu)

2 tbsp cornflour

1 tsp rice flour

salt to taste

black pepper powder to taste

2 tsp soy sauce

2 tsp red chilli sauce

1 tsp green chilli sauce

2 tsp vinegar

1 tsp Schezwan sauce

1 tbsp tomato ketchup

1/2 cup sliced red bell pepper

1/2 cup sliced yellow bell pepper

1/4 cup sliced green bell pepper

2-3 tbsp sliced green onions

1 tbsp ginger garlic paste

9-10 nos. cashewnuts

5 tbsp oil

Some slived green onion to garnish

Method:

In a bowl, mix paneer cubes, rice flour, corn flour, salt and black pepper powder together. Keep it aside for a minute or two.

Keep all the veggies ready as well.

Veg Kung pao noodles with paneer  Polkapuffs recipes  Shreya tiwari recipes How to make Kung pao noodles at home

Heat 2 tbsp oil in a non-stick pan. Place all the floured paneer pieces in oil and shallow them on all sides until brown and crispy. Remove them from the oil and drain them on some kitchen paper. Set that aside for now. Fry the cashewnuts in the same oil. Remove from the oil and drain on some kitchen paper. Set that aside too.

Heat the remaining oil in a wok, add spliced green onions and ginger garlic paste to the oil once it’s hot. Sauté these on high flame for a minute or two. Then add the sliced red, green and yellow bell peppers. Season with some salt and black pepper powder. Toss these for a couple of minutes. Then add the ketchup, soy, schezwan, red and green chilli sauces along with the vinegar. Mix well. Now add the paneer cubes and the fried cashewnuts. Toss once again. Next, go in the boiled noodles and a tsp of oil if necessary.

Veg Kung pao noodles with paneer Polkapuffs recipes Shreya tiwari recipes How to make Kung pao noodles at home

Make sure everything is coated well with all the sauces. Garnish with sliced green onions and serve hot.

Veg Kung pao noodles with paneer  Polkapuffs recipes  Shreya tiwari recipes How to make Kung pao noodles at home

Irresistibly yummmmm!!! What more could I ask for on a winter afternoon…some comfort food and then a long snoozzzzeeee😂

Love,

Shreya💗

 

Baked Spring Rolls |How to make Baked Spring Rolls

Spring Rolls happen to be my favourite starters when ordering Chinese! But off late I’ve been steering clear of anything either fried or too oily in any way! The fried rolls have a way of making you feel so bloated in just a couple of bites….you can’t even have an entire roll. 

Hence, we bake! Takes barely 2 tablespoons of oil and we are sorted 😊

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Infact, the baked ones are far more crispier than the fried ones and there is no compromising on the taste too. A healthy option if you’re looking for snacking ideas with less calories😁 You can serve these with my homemade Schezwan Sauce. 

You can always prep the rolls and keep them frozen and then bake them as and when required (frozen rolls can be stored for a week approximately and need to be thawed for 45 mins before baking or frying). Coming to the fillings, you can go for any option…vegetarian or non-vegetarian…even just some greens like spinach or some bokchoy. The options are endless. What I am sharing here is a technique for eating healthier without much efforts 😊 The recipe for this filling is what I have learnt from my Mom.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Let’s begin…follow the recipe and the tips too!

Serves: makes 7-8 rolls

Equipment: baking tray, cooling rack, measuring cups/ spoons, a wok, a clean plate.

Ingredients:

2 cups boiled noodles (to be cooked as per the instructions on the packet)

1/2 cup each of julienned carrots, capsicum & cabbage (you can add any fillings of your choice)

1 tsp chopped green chilli

1 tbsp ginger- garlic paste

1 tsp each of green chilly sauce, soy sauce & vinegar

salt to taste

2 tbsp oil

7-8 sheets of readymade Spring Roll sheets (or homemade, it won’t make any difference to the baking process)

1 tsp rice flour mixed with 1-2 tbsp of water to make a glue to secure the edges of the rolls

Method:

Thaw the Spring roll sheets as per the instructions on its packet. Set that aside.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Then, heat 1 tbsp oil in the wok, add chopped green chilli, ginger-garlic paste. Sauté for a minute. Then add the julienned veggies & season with salt. Sauté on high flame for 3-4 mins. Then add the sauces and mix well. Then add the boiled noodles. Toss everything once. Turn off the flame and let the filling cool a bit.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipeBaked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Preheat the oven @ 200’c for 10 mins. (Every oven works differently so set the temperatures according to your oven)

Next, keep one Spring roll sheet on a dry plate as shown in the pic below. Keep the glue ready on the side (read the instructions to make the glue above in ‘ingredients’). Keep the filling in the centre and start folding the sheet as shown below….

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipeBaked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Follow these steps, secure the edges with the glue.

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Roll it over and set it on the baking tray. Repeat the same with the rest of the sheets. Now brush them oil.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipeBaked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Bake them at 210’c for 15 mins or until they turn golden & crisp using both the heating elements (upper & lower coils/rods simultaneously). Then remove the tray and flip the rolls over and again brush them with oil. Bake them again at 210’c for 10 min or until they turn golden &a crisp using both heating elements. (Please note that every oven works differently so adjust the temperature according to your oven).

Once done, remove the tray and cool for a minute on the cooling tray. Then serve with your favourite dip!

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

You have to try this…😋

Love,

Shreya💗

Veg Fried Rice

I am the happiest person when I end up with some leftover rice….why?!! That’s because I get to make this awesome Veg Fried Rice that tastes just like the ones we order at our favorite Chinese take away 😬 

Restaurant style Chinese fried rice Veg fried rice recipe Leftover rice recipes Polkapuffs recipes

I had made my Pahadi Rajma along with Bharwa Baingan to go with some plain rice last night….and ended up with about 2 cups of leftover rice. I was smiling to myself….knowing just what I would do with it today!!

Restaurant style Chinese fried rice Veg fried rice recipe Leftover rice recipes Polkapuffs recipes

This also pairs really well with some Schezwan Paneer…or just add a dollop of my Homemade Schezwan Sauce to go with it.

Let’s get started with the recipe..

Yield: serves 1

Equipment: measuring cups/ spoons, a wok, a spatula.

Ingredients:

2 cup cooked rice

3-4 tbsp oil

1/4 cup finely chopped onion

2 tbsp roughly chopped garlic

1/4 cup each of chopped carrot, green capsicum, spring onion greens, spring onion.

salt & pepper to taste

1/4 tsp sugar

1 tbsp soy sauce

1 tsp vinegar

Method:

Heat oil in the wok, once it’s hot enough, tip in the chopped onions & garlic. Cook for about 2-3 mins. Then season with salt and pepper. Add the rest of the chopped veggies.

Restaurant style Chinese fried rice Veg fried rice recipe Leftover rice recipes Polkapuffs recipes

Cook for about 3 mins. The veggies should not be too soft and mushy. Then add the sugar, soy sauce & vinegar. Also, add the cooked rice. Mix everything well but carefully, take care that the rice should break.

Restaurant style Chinese fried rice Veg fried rice recipe Leftover rice recipes Polkapuffs recipes

Let the rice turn slightly golden, that takes about 3-4 mins on medium heat. That’s it. It’s ready…serve piping hot!

Restaurant style Chinese fried rice Veg fried rice recipe Leftover rice recipes Polkapuffs recipes

I am sure no one can resist this! A perfect One-Pot comfort meal👌🏼

Love,

Shreya💖

Schezwan Paneer

Schezwan Paneer or Chilly Paneer happens to be one of my favourite starters when I am at a restaurant….😁 perfectly spiced sauce with juicy paneer makes it irresistible for many of us! 

How to make schezwan paneer Easy recipe for chilly paneer Polkapuffs

Veggies give it a lovely crunch in between bites of velvety sauce..👌..this is something so easy to make at home.. I am sure everyone has their own version. So do I! I keep making it often and never really follow a recipe! But one thing that I try to always use is my Homemade Schezwan Sauce for making this! The flavours are so awesome…just like the restaurant style Schezwan Paneer! 😉

Here’s the easy peasy recipe…

Yield: serves 2

Equipment: a pan, a spatula, measuring cups/ spoons.

Ingredients:

200 gms cubed paneer (cottage cheese, or you can use tofu too)

1/2 cup cubes of capsicum

1/2 cup cubes of onion

8-9 cloves of garlic sliced roughly

5 tbsp Schezwan Sauce

salt to taste

sugar to taste

4 tbsp oil

1 tbsp toasted white sesame seeds (optional)

Method:

Heat oil in the pan, once it’s hot, add the sliced garlic. Let it turn golden brown, then add the cubes veggies and season with salt & sugar. Cook until these they a slightly soft but not completely cooked. They must retain their colour as well.

How to make schezwan paneer Easy recipe for chilly paneer Polkapuffs Restaurant style chilly paneer Restaurant style schezwan paneer

Then add the cubed paneer and Schezwan sauce. Give them all a mix but be careful not to break the cubes of paneer. Cook for about 5 mins. Turn off the flame and serve it hot. This goes well with some Hakka Noodles or Fried Rice too👌☺️

Garnish with some sesame seeds if you want to.

(*Please note that I haven’t added any extra soy or chilly sauce as my Homemade Schezwan Sauce is spicy enough. You can add extra sauce if you’d like it to be more spicy)

How to make schezwan paneer Easy recipe for chilly paneer Polkapuffs Restaurant style chilly paneer Restaurant style schezwan paneer

There you go…your Restaurant Style Schezwan Paneer is ready…within minutes! 😀

Love,

Shreya💕

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