Black Forest Cake Recipe | How To Make Perfect Black Forest Cake

Black Forest Cake Recipe | How To Make Perfect Black Forest Cake

Today I’m going to share a delicious recipe for homemade Black Forest Cake! This recipe consists of three decadent chocolate cake layers brushed with Kirsch and filled with a luscious cherry filling and whipped cream frosting. 

Any occasion will feel more special with this elegant dessert, thanks to its flavorful pairing of rich chocolate and cherries, as well as its impressive height and presentation.

Although it’s packed with flavor, Black Forest Cake isn’t overly sweet, and it’s boozy Kirsch(wasser) flavored cherry filling places it into the category of a more sophisticated adult cake- don’t serve it up to the kids unless you make an adjustment or two :0).

There are tons of variations of Black Forest Cake floating around, but this is the version that we love best- we hope that you love it too!

Ingredients For Making Black Forest Cake

Chocolate Cake:

 1¾ cups (250 gm) all-purpose flour, sifted

 ⅔ cup (65 gm) natural unsweetened cocoa powder, sifted

 2 teaspoons baking soda

 1 teaspoon baking powder

 1 teaspoon salt

 2 cups (400 g) granulated sugar

 2 large eggs

 ½ cup (120 ml) neutral oil, such as canola or vegetable oil

 2 teaspoons pure vanilla extract

 1 cup (240 ml) buttermilk

 1 cup (240 ml) hot water

Cherries and Cherry Syrup:

 1 cup drained, canned cherries

 ¼ cup Kirsch, or another cherry liqueur

 cherry juice from canned cherries (drain cherries and reserve the juice)

Whipped Cream Frosting:

 3 cups heavy cream, cold

 ½ cup powdered sugar, sifted

Optional Decorations:

 200 g. chocolate shavings

 Fresh whole cherries

Instructions For Making Black Forest Cake

1.To make the chocolate cake: Preheat oven to 350°F/180°C. Generously butter two 8-inch cake tin that are at least 2-inches high, and dust with cocoa powder, tapping the ramekins slightly to remove any excess.

2.In a large bowl, place flour, cocoa powder, baking powder, baking soda, salt, and sugar. Mix until combined. Set aside.

3.In a medium bowl, mix together eggs, oil, vanilla, buttermilk, and water (pour the water slowly so it won’t cook the eggs). Whisk until smooth. Add egg mixture into flour mixture and mix until smooth. Don’t overbeat – batter will be lumpy at first, but mix gently and eventually stir with a whisk just until smooth. The batter will be thin and liquid. That's ok.

4.Scrape batter into prepared tin. Bake cakes for 30-35 minutes (depending on your oven - this might take longer), or until a skewer inserted into the center comes out clean or with just a few moist crumbs. Allow to cool for 10 minutes in the pan before unmolding, then let cakes cool completely on a wire rack. I recommend wrapping the cakes in plastic wrap and refrigerate or freeze them for several hours before cutting them. Cut each cake layer in half horizontally.

5.To make the syrup: place drained cherries in a medium bowl, and add to the bowl ¼ cup Kirsch and ½ cup cherry juice from can. Leave to soak at room temperature for 30 minutes or more, then drain cherries in a sieve over a bowl, keeping both the cherries and syrup. Add more cherry juice to the syrup to get 3/4 cup syrup (you won't need the rest of the juice, discard it or save for another use). This will be the soaking syrup for the cake layers.

6.To make the whipped cream: Using a stand mixer or hand mixer with a whisk attachment, beat heavy cream and powdered sugar until stiff peaks form. Read more about making perfect whipped cream here.

7.Assembly: Place one cake layer on a cake stand or plate and brush with 1/3 of the cherry syrup. Cover top with a thick layer of whipped cream frosting (about 1 cup) and top with 1/3 of the cherries. Repeat twice more with remaining layers and top with the last cake layer (there’s no need to soak the top layer with syrup). Frost the top and sides of the cake with whipped cream. If you want, reserve some of the whipped cream, about 1½ cups, for decorating the top. Use a pastry bag with a large flower tip, and pipe rounds around the top. Top with whole cherries. Cover the sides and top with chocolate shavings, if desired. Store cake in the fridge, covered, for up to 4 days.

Also check:-Eggless Vanilla Cake Recipe | Soft and Spongy Vanilla Cake Recipe

TIPS FOR THIS BLACK FOREST CAKE:

1.You can leave the cherry liqueur out (though it is traditional) or use a non-alcoholic version

2.You can use Maraschino cherry or use cherry pie filling instead of fresh cherries.

3.When making the whipped cream frosting, make sure everything is chilled, as the cream will whip up better. I stick my mixer bowl and whisk in the freezer beforehand to chill them before starting.

4.This cake will not keep incredibly long due to the whipped cream. I recommend eating within 1-2 days and storing in the fridge. I do not recommend freezing.

Salsa recipe | How to make restaurant style salsa at home

Salsa recipe | How to make restaurant style salsa at home

This homemade salsa comes together in minutes and tastes just like it came from your favorite Mexican food restaurant! But better! Better than a store, better than a restaurant.

Chips and salsa are a way of life. A staple food in our home and in the state of Texas. This homemade salsa is one of the easiest to make, and it’s one of my personal favorites.

Ingredients for Salsa Recipe

3 cups chopped tomatoes

1/2 cup chopped green bell pepper

1 cup onion, diced

1/4 cup minced fresh cilantro/coriander leaves

2 tablespoons fresh lime juice

4 teaspoons chopped fresh jalapeno pepper (including seeds)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

Process For salsa Recipe

1.Add all ingredients together.

2.Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Note:-

While using a food processor is completely optional, it is recommended. It's the easiest and fastest way to blend all of the ingredients together. A blender can work as well, but I would recommend either working in batches or stopping to stir a few times, so that the bottom doesn't become pure liquid! 

Chopping all of your vegetables by hand would take a bit of time, but you can do that for more of a pico de gallo–style salsa, if you prefer! 

Soya Chaap Sticks | How To Make Soya Chaap Sticks At Home

Soya Chaap Sticks | How To Make Soya Chaap Sticks At Home

While most people in the Indian subcontinent know what soya chaap is, it may be unfamiliar to others. As the name implies, this product is a protein source made from soybeans.

Soya chaap sticks are prepared by covering ice cream sticks with strips of a dough that is made with soybeans, soya chunks, and all-purpose/rice flour. The result is then processed so that it can be frozen and kept for later use.

The recipe below is for  the raw soya chaap sticks, you can make Malai chaap,Afgani Chaap,Tawa Chaap,Gravy Chaap Recipe.

Soybean is a very good non-meat protein source for vegetarians. You can serve this with roti, paratha, or even naan—all of which are various forms of Indian flatbread.

Ingredients for making Soya-Chaap Sticks:

Soyabean Seeds - 1 small cup, soaked in plain water for 12-14 hours

Soya Chunks - 1 small cup

All Purpose Flour - 1 small cup

Salt - 1/2 tea spoon

Water

Ice Cream Sticks - 4

Procedure for making Soyachaap Sticks:

1.Take good quality and fresh soyabean seeds. Now wash them nicely with plain water and then soak them in clean water for 12-14 hours.

2.The soyabean seeds will swell after soaking in plain water for 12-14 hours. Then strain off the water in which they were soaked and wash the soyabean seeds again with plain and clean water.

3.Now transfer the soaked soyabean seeds to a mixer jar and add 2-3 table spoon water to it. Then grind the soaked soyabean seeds to form a fine paste.

4.Now take a deep vessel and pour some water in it. Add a little salt and heat it until luke warm. Then add the soyachunks to the lukewarm salty water and soak them for 10-15 minutes.

5.After 10-15 minutes strain off the excess water and press the soyachunks, to squeeze off the excess water. Then transfer these soyachunks to a mixer jar and grind them to form a coarse paste.

6.Transfer this coarse soyachunks paste to a plate. Add the fine paste of soyabean seeds to it, followed by a little salt. Mix all the ingredients well together to form a uniform paste.

7.Now add the all purpose flour slowly to it, to bind the paste mixture and form a dough. (Use only that much flour, as much is requried for making the dough. Usually, a little more than 1/2 cup all purpose flour is required for making the dough.) Kneed the mixture to form a soft dough.

8.Now divide the dough into 2-3 partitions. Take one part and dust it with some dry all purpose flour and roll it flat like chapati on the rolling plate.

9.Then cut 1 inch broad strips of this chapati (as shown in tha image below).

10.Then take one ice cream stick and one strip. Now cover the stick with the strp as shown in theimages below. Prepare all soya chaap sticks similarly.

11.Now boil some water in a deep vessel. The water in the vessel should be enough so that the sticks do not touch each other while boiling in it.

12.When the water comes to boil, lower the flame to a medium-low level and add the soya chaap sticks to it. Allow them to boil for 10-12 minutes.

13.Remove the soya chaap sticks from the boiling water after 10-12 minutes and transfer them to another vessel containing cold water. Leave them in cold water for 15 minutes.

14.After 15 minutes take the soya chaap sticks out of the water and place them in zip-lock air-tight food packeets to store them in freezer. Or you can use them directly for making any dish. These soya chaap sticks can be stored in freezer for 1 week.

If you try this recipe and love it, please leave a comment and hit those star rating buttons. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.

Veg Momos Recipe | How To Make Veg Momos

Veg Momos Recipe | How To Make Veg Momos

Veg momos recipe is one of the most requested among Indian Chinese Food Reciepe. Veg momos are a tantalizing, traditional food of Tibet and Nepal. Momos, dim sum, wontons are different names of a variety of savory dumplings that are popular China, Nepal, Tibet, Bhutan and in many North Eastern states of India. These cute culinary beauties are equally popular in the Hindi speaking states and South India. Walk down to most popular street hawkers selling Indian Chinese food, you are sure to find a variety of momos on their menu list. Momo is a small bite sized savory snack or steamed dumpling with a filling which vary from mixed vegetables, greens, mushrooms, tofu, meat, chicken and shrimp.

You will find a variety of momos with different fillings both vegetarian and meat based, different folding techniques, steamed and deep fried, at Indian Chinese food stalls manned by street hawkers especially in North Eastern states. If you are yet to try veg momos then you are missing one incredible culinary creation. You must try these cute vegetable momos at least once as you are sure to get mesmerized by a burst of flavors and textures in each bite. These minimally flavored veg momos with red chutney make for a light yet satisfying dinner.

I love to make veg momos at home as it’s an easy peasy process and way better than restaurant style momos. I do not use store bought wonton wrappers and I make veg momos from scratch by making the momo dough, preparation of vegetable filling, shaping and steaming. Like bread dough kneading, There are hundreds of momos recipes available online with a lot of variations in terms of the fillings used. I am sharing a simple, step by step veg momos recipe.

IngredientsFor veg momos stuffing:

1 tablespoon Oil

2 teaspoons Garlic finely chopped

1 teaspoon Ginger finely chopped

½ cup Onion finely chopped

½ cup Cabbage finely chopped

½ cup Capsicum (Green bell pepper) finely chopped

½ cup Carrot finely chopped

Salt to taste

¼ teaspoon Black pepper powder

¼ cup Spring onion (green onion or scallion) , green part only finely chopped

1 ½ teaspoons Soy sauce

For outer cover:

1 cup All purpose flour (Maida)

Salt to taste

¼ cup + 1 tablespoon Water

Instructions For Making Veg Momos Stuffing:

1.Heat the oil on medium-high heat and fry ginger, garlic for few seconds.

2.Then stir fry chopped vegetables with stirring continuously for 3-4 minutes.

3.Now add salt and pepper, stir fry again for 2 minutes.

4.Then mix in spring onion greens and soy sauce and turn off the stove.

5.Let the stuffing cool down.

CHILLI POTATO RECIEPE | HOW TO MAKE CHILLI POTATO

Shaping and steam cooking Veg momos:

1.To make outer covering dough, mix all purpose flour and salt in a bowl, knead into a smooth yet stiff dough by adding little water at a time.

2.Cover the dough and let it rest for 10-15 minutes.

3.Then divide the dough into 20 equal portions and make smooth balls.

4.Work with one ball at a time and roll into 4 inch diameter circle.

5.Put a tablespoon of stuffing in the center and shape the momos as shown in step by step photos above.

6.One shaped all of them. Prepare the steamer by adding a glassful of water in a steamer pan and bring it to a simmer on medium heat.

7.Grease the steamer tray with oil and arrange shaped momos on it.

8.Steam cook them for 6-8 minutes or till the outer layer looks shiny, transparent and by touch it doesn’t feel sticky.

9.Remove from the steamer and serve hot or warm

Veg Manchurian Recipe | How To Make Veg Manchurian At Home

Notes:-

firstly, knead the dough well; else the momos will be chewy.

also, add vegetables of your choice in momos stuffing.

additionally, steam the momos just before serving. cooled momos will not taste great.

finally, veg momos recipe tastes great when prepared with spicy and with more filling.

Veg Manchurian Recipe | How To Make Veg Manchurian At Home

Vegetable Manchurian is belongs to specifically Indian Chinese Cuisine. Manchurian is an indian chinese fried food item popular in India due to adaptation of  chinese cooking to suit indian taste.
There are two different variety of Vegetable manchurian is popular dry and with gravy.Both had it’s unique taste, both are prepared by using common ingredients like cabbage, carrot, capsicum, spring onion, corn flour and refined flour etc.Dry Vegetable Manchurian is best served as starter and in my home this dish is liked by all.
For Healthy Version You can bake Vegetable Manchurian Balls, instead of deep fry them. You can bake these balls in airfryer with greasing ½ tsp oil at 180 degree for 15 minutes.these Vegetable Manchurian Balls are equally tasty and crisped as compare to deep fried balls.
In Indo Chinese Cuisine there are some few most popular recipe like, Chili Paneer, Corn Soup, Fried Rice,Hakka Noodles and Vegetable Manchurian.
Vegetable Manchurian With Gravy also goes well with fried rice, schezwan fried rice or any type of noodles.
Vegetable Manchurian Gravy recipe, I presented here is fully tried and tested recipe, like all my recipes.
In Vegetable Manchurian Gravy  recipe deep fried vegetables balls are cooked in soya sauce based gravy and served with  fried rice or hakka noodles.

Ingredients For Veg Manchurian Recipe

For the Manchurian Balls

• 1 Cup Shredded Cabbage

• 1/2 Cup Shredded or Grated Carrot

• 1/4 Cup Capsicum, finely chopped

• 1/2 Cup Onion, finely chopped

• 1/4 Cup Spring Onions, finely chopped

• 1/2 Tablespoon Ginger-Garlic Paste

• 2 Tablespoon Cornstarch or Cornflour

• 1/4 Cup All purpose Flour (Maida)

• 1 Teaspoon Salt, or to taste

• 1/2 Teaspoon Black Pepper

• 1 Teaspoon soya sauce

• Oil for Frying

For the Gravy

• 3-4 Cloves of Garlic

• 1 Inch Piece of Ginger

• 1-2 Green Chillies, finely chopped

• 1/2 Cup Onion, finely chopped

• 1/2 Cup Spring Onion, finely chopped

• 1 Teaspoon soya sauce

• 1 Teaspoon Chilli vinegar

• 2 Teaspoons green chilli sauce

• 1 Teaspoon red chilli sauce

• 1/2 Teaspoon Salt, or to taste

• 1/2 Teaspoon Black Pepper

• 2 Teaspoons Oil

Instructions For Veg Manchurian Recipe

Preparing the manchurian balls

1.Finely chop or grate cabbage, carrot, onion, capsicum (bell pepper) & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise too much water will make it difficult to make manchurian balls.

2.Add Ginger Garlic Paste, Salt, Pepper and Soy Sauce. Take care not to add too much of Salt because Soy Sauce already has some in it.

3.Add All Purpose Flour (Maida) and Corn Flour / Cornstarch.

4.Mix all the ingredients well. If the mixture looks too wet, you can add some more All Purpose Flour to absorb the excess water.

5.Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise they will turn dark from the outside, but will not be properly cooked from the inside

6.Make sure that the oil is sufficiently hot before adding the the balls otherwise they will start to break. Also, do not let the vegetables sit for too long after mixing the ingredients otherwise they will start to leave water and you will not be able to make balls. It is best to keep making the balls and frying them simultaneously.

7.Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy.

8.Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.

Preparing the gravy

1.Now for the gravy, heat 2 tbsp oil in a pan. Add finely chopped garlic, ginger and green chilli and roast them.

2.Add onions & Spring Onions and fry them on high heat till they turn golden brown.

3.Then add Soy Sauce, Vinegar, Green Chilli Sauce, Red Chilli Sauce, salt & pepper.

4.You can add 1 teaspoon corn flour to thicken the gravy if required.

5.Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.

6.Gravy Veg Manchurian is ready. Serve it hot as an appetizer garnished with spring onion greens or with other Indo-chinese dishes like rice and noodles.


If you’ve tried this Manchurian Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!

Pizza Reciepe | How To Make Pizza | Homemade Pizza Reciepe

pizza recipe with detailed recipe. pizza is a flat bread which is prepared with all purpose flour and fermented with yeast. it is typically topped with mozzarella cheese, pizza tomato sauce and other vegetarian pizza toppings. pizza can be consumed as snack, but not limited for lunch and dinner too.

Traditionally it is an italian cuisine recipe but very well popular all over the world. there are several variations and varieties of pizza recipe. however this recipe is simple veg pizza recipe with yeast and baked in oven. the toppings can be changed as per the preference.

I have also shared the tip for Pizza On Tawa/cooktop for all readers who does not have oven in home so that they can asily make this pizza reciepe. Mushroom haters can skip It if you do not wish too.

INGREDIENTS FOR MAKING PIZZA RECIEPE

• 2.5 cup whole wheat flour/all purpose flour

• 2-1/4 teaspoon active dry yeast

• 1 teaspoon Sugar

• 1.5 teaspoon Salt

• 1 cup Lukewarm water

• 2 tablespoon oil

VEGGIES FOR PIZZA

• 2 cup Pizza Sauce/Tomato Sauce

• 1/2 cup Sliced Mushrooms

• 1 medium Sliced onion

• 1/4 cup Sliced black olive

• 2 medium Sliced Capsicum (green and red)

• 3 cup Low Fat Shredded cheese

• Salt to taste

INSTRUCTIONS FOR MAKING PIZZA RECIEPE

MAKING PIZZA DOUGH

Assemble ingredients..

Measure flour.

To activate yeast - combine yeast and sugar in lukewarm water.

Stir and let it sit for 10 minutes.

It will become all bubbly and frothy.

Combine everything together and..

Knead a soft dough. Cover and let the dough rest for 30 - 1 hour.

Dough will double in size.

Pizza dough all set and ready.

ASSEMBLING PIZZA

Assemble ingredients for pizza.

Dust the dough with dry flour..

Divide the dough in equal portions. Above measurements make 2 pizzas.

Preheat oven @ 400 degree F. Roll the dough into a circle.

Grease a baking tray and transfer the rolled dough onto the baking sheet.

Keep spreading it around.

Using a fork make holes at the base of the pizza.

Feel free to bake the dough for 10 minutes before spreading the sauce.

Baked pizza dough...

Spread sauce over the dough.

Sprinkle cheese..

Add veggies..

More veggies..

Add salt and pepper..

Generously sprinkle some more cheese.

Bake for 20 - 30 minutes or until crust is golden. First one without olives and only baked.

Cut in slices of your choice.

Sprinkle some red chili flakes and

Enjoy your Pizza!!

Tip
If You want to bake Pizza on a Cooktop:-

You can bake this pizza on a cooktop. Heat a heavy bottom tawa/griddle. Transfer pizza onto the hot griddle, maintain a medium low heat, cover and let the cheese melt. Once cheese is all gooey and soft, increase the heat to medium and cook the base until it is crisp and brown. Please keep a watchful eye on the pizza do not leave it unattended, the base may get burned or overcooked.

Vegetable hakka noodles recipe

Street style Vegetable Hakka Noodles make a great weeknight meal!

These are great on their own or serve along with Chilli Paneer or Gobhi Manchurian for an Indo-Chinese dinner!

The Indian version of Chinese is so popular back home that it’s now a cuisine on its own. At least I would like to believe that!

Whenever the cravings strike, I simply make them at home. They are really easy to make with few basic ingredients.

Ingredients For Veg Hakka Noodles Recipe

• 1 Pack (300 gm) of Hakka Noodles

• 1/2 Cup Onion, thinly sliced

• 1/2 Cup Colored Capsicum (Bell Pepper), thinly sliced

• 1/2 Cup Cabbage, shredded

• 1/2 Cup Carrots, shredded

• 3-4 Stems Spring Onions, chopped

• 3-4 Cloves of Garlic, grated

• 1 Green Chilli, finely chopped

• 2 Teaspoons Soya Sauce

• 1 Teaspoon White Vinegar

• 1 Teaspoon Green Chilli Sauce

• 1 Teaspoon Red Chilli Sauce

• 1/2 Teaspoon Salt, or to taste

• 1/2 Teaspoon Black Pepper Powder

• 1 Tablespoon Oil

Instructions For Veg Hakka Noodles Recipe

1.Boil 2 cups of water in a vessel. Add 1 teaspoon Oil in the water which will prevent the noodles from sticking to each other. Also add a pinch of Salt so that it gets absorbed in the noodles while cooking. Add the noodles to the water and cook them according to the instructions on the pack till they are tender.

2.When the noodles are cooked, drain the hot water and place them in a colander. Lightly hand toss them to separate the noodle strands and run the noodles under cold water to stop the cooking process, so the noodles do not become mushy.

3.You can prepare the gravy while the noodles are cooking. Heat 2 tablespoons of oil in a wok (kadhai). Add grated Garlic & finely chopped Green Chillies and fry them.

4.Then add thinly sliced Onions and colored Bell Peppers (Capsicum).

5.Also add shredded Cabbage and Carrots along with chopped Spring Onion whites.

6.Toss the vegetables lightly for a few minutes, stir frying them on high heat till they are cooked but still crunchy. Do not cook overcook the vegetables.

7.Add Soy Sauce, Vinegar, Green Chilli Sauce and Red Chilli Sauce. Also add Black Pepper Powder and Salt to taste.

8.Toss lightly to mix the sauces with the vegetables.

9.Add boiled noodles to the vegetables and toss to coat the noodles.

10.You can use 2 forks to mix the noodles so that they don't get smushed.

11.Finally add some finely chopped Spring Onion Greens for garnish.

12.Veg Hakka Noodles are ready. Serve them hot along with any Indo-Chinese side dish.

Choose the right noodles

There are a lot of noodles available in the market so choose the right one to make street style hakka noodles at home.

I use Ching Vegetarian Hakka noodles and I think they are just perfect for this recipe. You can find them easily at all Indian grocery stores.

Chilli Panee Reciepe | How To Make Chilli Paneer Dry And Gravy

Hot and spicy chilli paneer prepared with step by step is delicious delight anytime. Whether served as starter or served as side dish with Chinese fried rice or schezwan fried rice, it’s definitely going to leave your taste buds wanting for more. This recipe is for preparing dry Chinese paneer chilly. It uses and recommends deep-frying of marinated paneer cubes for best taste but you can shallow fry and can make it a healthy dish.

Ingredients To Make Chilli Paneer

For Frying Paneer

Paneer - 400 gm Cut in Big Cubes

Maida / White Flour - 1/2 Cup

Corn Flour / Corn Starch - 1/2 Cup

Black Pepper Powder - 2 Tsp

Salt - 1/2 Tsp

Sugar - 1/2 Tsp

Soy Sauce - 2 Tsp

Kashmiri Red Chilli Powder - 1 Tsp

Water - 1/2 Cup

Oil to Fry

Gravy

Seasme Oil / Til oil - 2 Tbsp

Garlic - 2 Tbsp Chopped

Ginger - 1 Tbsp Chopped

Green Chillies - 5

Onion - 1 Big Cut in Triangles

Red Bell Pepper / Red Capsicum - 1/2 Cut in Triangle

Green Bell Pepper / Green Capsicum - 1/2 Cut in Triangle

Ketchup - 3 Tbsp

Chilli Sauce - 2 Tbsp

Soy Sauce - 1 Tbsp

Vinegar - 2 Tsp

Salt - 1/2 Tsp

Red Chilli Powder - 1 Tsp

Water - 2 Tbsp + Corn Flour - 1 Tbsp

Black Pepper - 1 Tsp

Spring Onion Green To Garnish

Instructions To Make Chilli Paneer

For Frying Paneer

In a big bowl Take Maida, , Corn Flour, Black Pepper, Salt, Sugar, Soy Sauce, Kashmiri Red chilli powder. Mix well.

Now add water and mix well so that there are no lumps.

The liquid should be medium thick consistency.

Now Coat all the Paneer cubes in this batter so its covered completely.

Let it sit for few minutes.

Now In a Wok or Kadai take oil for frying and heat it to 375 F.

Add Paneer pieces one by one and fry till Golden Red.

Gravy

In a Pan on medium high heat add Seasme Oil.

Not add Garlic, Ginger and Green Chillies. Cook for a minute.

Now Add Onions cook for a minute. Add capsicum as well and cook till onions and capsicum are half cooked.

Now add Ketchup, Chilli Sauce, Soya sauce , Vinegar, Salt , Kashmiri Red Chilli Powder. Mix well.

Add Water+Cornflour mix. Cook for a minute.

Add Black Pepper, Mix well.

Now add the fried Paneer and mix. Let it cook for 2 minutes.

Garnish with Spring Onion Greens.

Recipe Notes:-
To make this dish even more spicy, Replace Kashmiri red chili powder with Half quantity of regular red chilli powder.


If you’ve tried this chilli paneer Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!