3 Ingredient Prawn Shezwan Stir Fry.

Prawn Shezwan Stir Fry.-  3 ingredient recipe?

How is it even possible? You ask me. And what if I told you to check the hashtag #3ingredientrecipe on TikTok. You will be surprised at the super scrumptious and delicious recipes you can cook up.

For starters, main course, and even desserts.  My daughter Zenia Irani took up the three-ingredient challenge to make the most delicious mouthwatering ore truffles.

Here is the three ingredients recipe I tried that was quite successful and delicious too.

Ingredients

1 cup deveined and shelled prawns
1/2 cup of Shezwan sauce
3-4 spring onions

Method

1. Wash the prawns thoroughly and chop the onions and greens. Keep separate for use.

2. Take a pan and add the Shezwan sauce and chopped onions. Saute for two to three minutes on medium flame. The Shezwan sauce contains oil and salt so there is no need to add extra.

3. Now to in the prawns and stir it in the mixture. Cover the pan with a lid and cook till prawns are done.

4. You can now open the lid and add the spring onion greens and serve the dish piping hot.

5. It serves as a great appetizer or side dish with pot rice.

Here is a video to explain the entire recipe.

Note

A friend of mine tried a similar recipe with a twist. She added garlic butter, and Thai sweet chili sauce. Amazing looking isn't it. And yes. It was a 3 ingredients recipe as well.

Bon Appetit!!

U - How to make Usal - Maharashtrian Style Recipe

Usal Maharashtrian Style Recipe

Usal pav is the traditional Maharashtrian dish generally a street food. It is made with mixed legumes and sprouts.  You can use any of the following: matki, moong, white or green vatana. It can make an extremely healthy breakfast or evening snack.

The ingredients for this recipe may look long but they are basic and are available in every kitchen.

Ingredients

1cup Mixed Legumes (Of your choice)
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 tsp coconut powder
1 sprig of curry leaves
1 cup finely chopped Onion
1 finely chopped Tomato
1 tbsp  Peanut powder
1 tsp Ginger-Garlic paste
1 tsp Gatti masala
1 tsp garam Masala powder
Salt to taste

For Garnish

Finely chopped Onion
Coriander leaves
Sev

Method

1. Wash the sprouts and legumes well and put them into a pressure cooker.

2. Add turmeric powder, a  pinch of salt, water and put it on the gas for just two whistles

3.Now take a Kadai and heat oil in it.

4.  Add the mustard seeds and let them crackle.

5. Now add the cumin seeds and let them splutter.

6. Make the gas slow and add hing, curry leaves, onion, and keep sauteing for 5 minutes.

7. Now add the tomato and mix well.

8. Fry the tomato until it cooked nice and soft for some time. Also, add the peanut powder and mix well.

9. To the same pan add ginger-garlic paste, garam masala, Gatti masala, coconut powder and mix well.

10. Fry the masala till the oil separates from the mixture.

11. At this stage add the boiled legumes cooked legumes along with water, salt to taste, and mix well.

12. Now add water to the dish and let it further simmer for another 8 to 10 minutes.

13. Keep the Usal in running consistency.

14. For a serving portion add the Usal to a bowl, garnish with coriander and chopped onions. Top it with Sev and serve it with a pav.

Mexican Chicken in Red Sauce Recipe - Pollo Rojo Chicken

Mexican Chicken in Red Sauce Recipe

The Wild Asparagus Table is an interesting concept brought together by Ms. Saloni Malkani - Founder member of the FBAI and Chef Ananya Banerjee. Once a month they introduce an International Cuisine, bringing home chefs/ food enthusiasts, together with a potluck lunch or dinner.

Each lady researches and stir up a dish to present on the day planned. It can be a starter, main course or dessert.

It was the fastest finger win, to be a part of the second #WildAsparagusTable. And the theme for the month of August was Mexican Cuisine.
Mexican food has Spanish, European and traces of African and Asian influences. Their food is full of robust flavors, spicy and is generally slow-cooked all together. The primary ingredients in the cuisine are corn, beans, garlic, avocado, cacao, locally grown vegetables, all kinds of meats and of course - Chillies. What's your favorite Mexican food?

On my quest to cook easy yet delicious dishes, I decided to try a Mexican Chicken in Red Sauce Recipe -  Pollo Rojo Chicken dish.  It has 6 basic ingredients and this rich saucy chicken dish is eaten with steamed rice. My dish turned out well, I could tell by the empty pot at the end of the potluck lunch, that it was well appreciated by all. I feel simple, less complicated flavors makes a dish more enjoyable.

Now note down the ingredients and method to make Pollo Rojo Chicken.

Ingredients

Half kg boneless chicken breasts
1 large white onion
5 large tomatoes
6 -7 garlic pods
2 cups chicken stock (broth)
6 - 8 Mexican chilies
Salt to taste

Method

1. Deseed the chilies and soak then in warm water for ten minutes.

2. Add a little oil in the pan and brown the chicken breasts on both sides.

3. Now remove the chicken and cut them in long strips. Keep aside to use later.

4. In the same pan, add onion and tomato halves. Broil until the tomato skins become very wrinkled and shriveled. Let the onions get translucent.

5. Take a blender, add the onions, tomato, garlic, and soaked chilies to make a paste. You can add chicken stock to get a fine puree.

6. In a pan, add the remaining oil and the tomato chili paste, chicken pieces, chicken stock, and salt to taste.

7. Cook till the gravy thickens. You can season with oregano if need be and garnish with greens of spring onion.

8. Enjoy Pollo Rojo chicken with Tortilla chips or steamed rice.

Note

Mexican chilies may not available, use the lesser spicier version of Kashmiri red chilies.
If your dish gets too spicy, add a heaped tablespoon of tomato ketchup to lessen the spice and sweeten the dish.
You can use Maggi chicken stock cubes instead of chicken broth.
If white onions are not available use large spring onion heads or the regular red onions available.

Some delicious nonvegetarian dishes of our fun Mexican Potluck Table.

Maharashtrian style stuffed brinjal masala

Hello Friends,

I want to narrate an incident before I start the recipe of the day. This is when l was newly married. I still remember the episode while I was buying brinjals at a vegetable market in Worli. The vegetable vendor asked me how I was going to prepare it. Baingan ka Bharta is what I replied. It's easy to prepare and turns out delicious, I added.
 She then shared a typical Maharastrian stuffed Brinjal recipe with coconut and peanuts.  She even shared a recipe to stuff dry masala in brinjals and cook it quickly without much fuss.

Previously I have shared a baingan bharta recipe with you. Today I am attempting to make the same stuffed version with peanuts and other spices. So let's get Cooking with Sweetannu.

 

Ingredients 


250 gms small brinjals 
3 tbsp oil 


For Masala Stuffing 

1 chopped onion 
2 tbsp peanut powder 
2 tbsp grated coconut
1 tsp red chilli powder
1 tsp corriander powder
Juice of one lime
1 tsp sugar or jaggery
1 tap ginger garlic paste
Corriander leaves for garnish
Salt to taste

Method


 -->Wash and cut the brinjal as shown in picture, ready for stuffing. 


Preparing Stuffing

-->Take a pan, add one tbsp oil. Add onions and saute till translucent.

--> Add Peanuts to it. Dry Roast until they are nicely done.

--> Now add the grated coconut and ginger garlic paste to this and roast till it changes colour. 

--> Remove this mix in a plate.

--> To this mixture add dry spices, lime, salt and sugar. 

--> Stuff the slit brinjals with this mixture. 

--> In the pan now add 2 tbsp oil, place the brinjals in it.

--> Cover and cook the dish on low flame.

--> You can add half a cup of water if you feel the brinjals are sticking to the pan.

--> Let the water dry completely.

 Garnish with corriander and serve it with  it on the side with simple daal, rice and sliced tomatoes. 😋😋😋

Surmai fish curry with tamarind and coconut

Hello Friends,


I just realized that I have posted many chicken recipes and hardly any for fish. Actually eating fish is very healthy as its lower in fat content. Some oily fish are a rich source of healthy omega-3 fatty acids. It's also packed with protein, vitamin B-12 and selenium. I can go on and on with its health benefits but lets get cooking with Surmai (King fish) and make a spicy sour curry with tamarind and coconut milk. 

 
 

Fish is very delicate and doesn't take time to cook like chicken or mutton. King fish has no scales, is an oily fish with only one bone in the middle. It is indeed a fleshy and tasty fish. Note the ingredients this fish curry needs. It can be achieved in 30 minutes or under.

Fresh King Fish

  Ingredients

·        500 gms Kingfish (you can use pomfret too)

·        2 tbsp grated coconut

·        2 tbsp oil

·        2 chopped onions

·        2  chopped tomatoes

·        1 tsp mustard seeds (rai)

·        ½ tsp turmeric

·        1 tsp red chilli powder 

·        1 sprig curry leaves

·        100 gms coconut milk

·        100 gms tamarind pulp 

·        2 cups water 

·        1 tsp ginger garlic paste

·        1 tsp garam masala 

Method 

For Masala

1. Fry the chopped onions in 1 tbsp oil until lightly golden. Add grated coconut curry leaves, garam masala and chilly powder
2. Add the tomatoes to this. Let it all cook together.  
3. Now when this mixture is cool; blend it in a mixer to make a coarse paste. If needed add 2 tbsp water to blend well.
   
   
   For Curry  
1. Add one tbsp oil to the kadai.To the oil  add mustard seeds and let them splutter.
2. Now add the ground masala mixture to the oil and saute it for 5 minutes. 
3. Now add the ginger garlic paste and turmeric powder to this
4.  Add tamarind pulp and coconut milk with one  cup water. Bring it to a boil. Cook until the oil begins to separate and the gravy thickens a bit.
5.  Place the washed pieces of fish slowly and cook on a medium heat cover and cook for 5 more minutes.
6. Add salt to taste.
7. Garnish with coriander leaves. 
   

Serve with pride on the dining table with steamed rice, papad, salad..... and. Oh, I missed the pickle in this picture. But you can add a spoonful of pickle on your plate because it will only enhance the taste of the tamarind fish curry  to make it a finger licking experience.

If you have any queries be free to ask me in the comments below.