Tawa Paneer is a spicy and masala rich side dish made on a flat tawa using paneer with onion, tomato and capsicum base. It has a great taste with slight roasted flavor which makes it little different from regular paneer gravies. The dish is mostly semi dry and pairs well with roti, naan or even with plain rice.

This is quite often made for weekend lunch or dinner when something quick is needed at home. The masala coats the paneer nicely and gives a street style touch to the dish which everyone likes. It is filling yet satisfying and suits well for both family meals and small get togethers.

About Tawa Paneer

Tawa Paneer Masala is a popular North Indian style paneer recipe where everything is cooked directly on a tawa itself. Cooking on tawa gives a slightly smoky and intense flavor to the dish which you don't get in kadai cooking. It is commonly served as a side dish or sometimes used as stuffing for rolls and wraps.

This is usually cooked on tawa but you can use a  kadai or frying pan too if you don't have a tawa. I have used my roti pan which has a flat base, you can use a tawa which has concave base too.

The texture of this dish is semi dry with soft paneer cubes covered in thick masala. Onion and tomato forms the base while capsicum adds slight crunch in between. The spices give warmth and heat but it does not overpower the paneer taste.

This is flexible and easy to adjust as per taste. It can be made more spicy, less spicy or even turned into a gravy by adding more tomato and little water. Butter adds richness but oil can also be used if butter is not there. It tastes good even after reheating also which makes it useful for busy days.

Tawa Paneer Masala is one of the popular dishes in restaurants too. I usually made on weekends or when guests come home suddenly. It does not need long cooking time and still feels special on the plate. 

Tawa Paneer Ingredients

• Paneer - It stays soft and absorbs masala well. Fresh or store bought paneer both works fine for this dish.
• Onion and Tomato - I used for making the masala base, onion gives slight sweetness and tomato adds tanginess to balance. Chopped tomato can be used instead of puree.
• Capsicum - I added for mild crunch and flavor in the dish. Colored or green capsicum can be used based on what is available at home.
• Ginger garlic paste - I just added this for base flavor and aroma. I used freshly crushed ginger and garlic also can be added instead of paste if you want.
• Spice powders - I just add some for spice and depth, I used red chilli powder, roasted jeera powder and garam masala. Spice level can be adjusted as per taste and preference of people at home.
• Kasoori methi - I just used for aroma and slight bitterness. Try not to skip this if possible.
• Coriander leaves - I added this for freshness and mild flavor. It also gives nice finish to the dish.
• Butter - I just used for tempering, it gives richness and tawa style taste. You can use oil also but butter tastes better.
• Jeera - I added jeera for tempering, it gives light crunch and flavor in the beginning.

Why This Recipe Works

• This recipe is quick and does not need complicated steps.
• Cooking on tawa gives smoky and street style flavor.
• Paneer stays soft while masala turns thick and coating.
• It works well as side dish, starter or roll filling.
• Spice and texture can be adjusted very easily.

Similar Recipes

• Kadai Paneer
• Aloo Gobi Matar
• Aloo Matar
• Chilli Paneer
• Aloo Bhindi

How to make Tawa Paneer Masala Step by Step

1.You first need a tawa for making this, dosa tawa will be fine. I used flat bottomed dosa tawa. Heat butter when it starts to melt, add jeera let it crackle.

2.Add ginger garlic paste, saute for  a minute then add chopped onion, saute till it becomes transparent.

3.Add chopped capsicum, saute for 2 minutes. Then add tomato puree.

4.Give a quick mix, then add red chilli, roasted jeera and garam masala powders along with required salt.

5.Cook until raw smell of tomatoes leave. It will become dry in few minutes.

6.Sprinkle little water then add paneer and toss it so that the masala coats the paneer well.

7.Add crushed kasoori methi and chopped coriander leaves and switch off.

Serve hot with rotis with a lemon wedge.

Expert Tips

• Paneer - I make sure the paneer is soft, I usually soak it in warm water for few minutes if it feels little hard.
• Masala cooking - I cook the tomato puree well till the raw smell goes, try not to skip this step or the taste will go little off.
• Flame control - I keep the flame in medium while cooking on tawa, high flame may burn the masala very quickly.
• Water adding - I add only little water if needed, too much water will spoil the semi dry texture of the dish.
• Kasoori methi use - I crush it between my hands before adding, it releases more flavor and aroma nicely.

Serving and Storage

Serve it hot with roti, naan or phulka straight from tawa. This also taste good with jeera rice or plain rice and dal. It can be used as stuffing for rolls also. Store leftovers in fridge and reheat on tawa with little water. Freshly made always taste better.

FAQS

1.Can I make this without capsicum?

Yes capsicum can be skipped, the dish will still taste good with onion and tomato base.

2.Can I make it more gravy like?

Yes add more tomato puree and little water to make gravy version.

3.Is butter necessary?

Butter gives best flavor but oil can be used if needed.

4.Can spice level be reduced?

Yes reduce chilli powder and garam masala for mild taste.

5.Can this be made in advance?

It can be made few hours earlier, but reheat properly before serving.

If you have any more questions about this Tawa Paneer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Tawa Paneer Masala Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Tawa Paneer Recipe | Tawa Paneer Masala Recipe

Tawa Paneer is a spicy and masala rich side dish made on a flat tawa using paneer with onion, tomato and capsicum base. It has a great taste with slight roasted flavor which makes it little different from regular paneer gravies. The dish is mostly semi dry and pairs well with roti, naan or even with plain rice.

Course Side Dish

Cuisine Indian

Keyword 30 mins recipes, Dinner recipe, easy paneer recipes, indian paneer recipes, lunch recipes, masala recipes, meals, paneer dishes, paneer recipes, roti sidedish, Side Dish, starter

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 390kcal

Author Sharmilee J

Ingredients

• 1 cup paneer cubed
• 1 no small sized big onion finely chopped
• ½ cup tomato puree just grind 2 medium sized tomatoes to a semi fine paste
• ⅓ cup capsicum cubed - I used coloured capsicum
• 1 teaspoon ginger garlic paste
• 1 teaspoon red chilli powder
• ¾ teaspoon roasted jeera powder
• ½ teaspoon garam masala powder
• 1 teaspoon kasoori methi
• 1 tablespoon coriander leaves
• salt to taste

To temper:

• 1 heaped teaspoon butter
• 1 teaspoon jeera

Instructions

• You first need a tawa for making this, dosa tawa will be fine. I used flat bottomed dosa tawa. Heat butter when it starts to melt, add jeera let it crackle.
• Add ginger garlic paste, sauté for  a minute then add chopped onion, sauté till it becomes transparent.
• Add chopped capsicum, sauté for 2mins.Then add tomato puree.
• Give a quick mix, then add red chilli, roasted jeera and garam masala powders along with required salt.
• Cook until raw smell of tomatoes leave. It will become dry in few mins.
• Sprinkle little water then add paneer and toss it so that the masala coats the paneer well.
• Add crushed kasoori methi and chopped coriander leaves and switch off. Enjoy Tawa Paneer!

Notes

• Paneer - I make sure the paneer is soft, I usually soak it in warm water for few minutes if it feels little hard.
• Masala cooking - I cook the tomato puree well till the raw smell goes, try not to skip this step or the taste will go little off.
• Flame control - I keep the flame in medium while cooking on tawa, high flame may burn the masala very quickly.
• Water adding - I add only little water if needed, too much water will spoil the semi dry texture of the dish.
• Kasoori methi use - I crush it between my hands before adding, it releases more flavor and aroma nicely.

Nutrition

Serving: 100g | Calories: 390kcal | Carbohydrates: 12g | Protein: 18g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 84mg | Potassium: 397mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1525IU | Vitamin C: 39mg | Calcium: 583mg | Iron: 3mg

The post Tawa Paneer Recipe (Tawa Paneer Masala) appeared first on Sharmis Passions.

Kati Roll is a popular Indian street food made by wrapping a filling inside an Indian flat bread like roti, paratha etc. The filling could be mixed vegetable, egg or chicken or paneer or even mushroom etc. Kati Roll is a street food delicacy originated form Kolkata, West Bengal. Learn to make Kati Roll at home with step by step pictures.

Rolls or Wraps or Frankies I like them very much. They are perfect for on the go snacks or breakfast for kids. I always make kati roll with chapati itself, use leftover vegetable curry or make paneer, mushroom filling and kids love it.

About Kati Roll

Kati Roll is an Indian street food originated from Kolka , West Bengal. The term ' Kati' translates to stick in Bengali which refers to the method of making this dish with roasted kebabs in a stick or skewer.

The outer wrap can be made thick like paratha or made thin like chapati too. It depends on how you like it. Classic Kati roll use thick paratha with generous amount of filling that even if you have one you will be full.

Kati Roll Ingredients

• Flour - You can use maida or wheat flour. Traditionally maida is used to make kati roll for a healthy alternate I have used more of wheat flour and less of maida.
• Mixed vegetables - Onion, capsicum and carrots are added. You can add corn, paneer mushroom etc.
• Ginger garlic paste - Adding ginger garlic paste adds flavor to the filling.
• Tomato sauce - Adding tomato sauce or ketchup gives it a tangy flavor.
• Spice powder - Turmeric, red chili powder and garam masala powders are added.
• Lemon juice - Adding lemon juice adds a tangy taste.

Kati Roll Filling

The filling variations are endless, you can use leftover vegetable curry or paneer bhurji or just sauté vegetables and add it. You can even add oven roasted vegetables along with green chutney which makes a perfect filling. You can even add sprouts or lentils or legumes as filling for a healthy variation.

Similar Recipes

• Tandoori Roti 
• Ragi Roti
• Roti Pizza
• Bajra Roti
• Makki Roti

How to make Kati Roll Step by Step

To make paratha / roti

1. Mix salt, wheat flour and maida. Add milk, water slowly to form a soft dough.
2. Keep covered and let it rest till the stuffing is done

To make filling

1. Heat oil, temper cumin seeds, add onions and sauté until transparent. Add ginger garlic paste and sauté for a minute then add the vegetables, sauté for few minutes or until cooked. Make sure the veggies are cooked yet crunchy.
2. Add turmeric, red chili powder and garam masala powder mix well. Finally add tomato sauce, lemon juice along with coriander leaves and switch off.

To make it as a wrap

1. Pinch a lemon sized ball from the dough and flatten it like we do for chapathis. Dust flour if needed.
2. Then heat a dosa pan,once it is hot place the prepared parathas and cook on both sides.Likewise prepare all the parathas and keep aside.
3. At the time of serving, add little oil and toast the prepared parathas . Then spread ½ tablespoon of green chutney, add a heaped tablespoon of stuffing(either paneer bhurji/veg stuffing).
4. Then gently seal it from the bottom then close it tightly from the both the sides(left & right) to form a roll as shown in the pic(Rolling this way avoids stuffing from dropping out)
5. Then wrap the lower part of the parathas with butter paper/silver foil and enjoy ur kati rolls.

I love paneer bhurji in wraps and rolls. So reserved little for this sake itself and made these rolls. You can keep the stuffing in middle and close from oth the sides and prick a tooth pick in the middle and serve but wrapping in the above said method avoids filling from coming out and its easy to hold too. The recipe is the same for paneer bhurji too just filling differs and you can find paneer bhurji recipe here.

These are mildly spicy making it perfect for kids. You can also serve with home made white butter.

Enjoy Kati roll hot!

Expert Tips

• Stuffing - The stuffing idea is endless, you can even make chicken vegetable stuffing. You can make paneer tikka kati roll.
• Store ahead - You can make the stuffing and parathas ready the previous night and just assemble the wrap, there you go with your yummy, filling on the go wraps for breakfast. It is a perfect evening snack for kids.
• Serving - Serve with tomato sauce or can be had as such itself also. The thickness of each parathas can be slightly thicker also.

Serving & Storage

Serve kati roll with green chutney or mayonnaise. Kati rolls taste great on its own too. You can knead the chapati dough make the filling ready and keep. Make parathas and stuff and serve it hot when you want.

If you have any more questions about this Kati Roll Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Kati Roll Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Kati Roll Recipe

Kati Roll is a popular Indian street food made by wrapping a filling inside an Indian flat bread like roti, paratha etc. The filling could be mixed vegetable, egg or chicken or paneer or even mushroom etc. Kati Roll is a street food delicacy originated form Kolkata, West Bengal. Learn to make Kati Roll at home with step by step pictures.

Course Breakfast, dinner, Snack

Cuisine Indian

Keyword chapati, chapati recipes, flat bread recipes, recipes, roll recipes, roti, roti recipes, street food, veg recipes, vegetable, wrap recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 rolls

Calories 188kcal

Author Sharmilee J

Ingredients

For parathas:

• 1 cup whole wheat flour
• ½ cup maida
• salt to taste
• 1 teaspoon oil
• milk water as needed to knead the dough

For the stuffing:

• 1 tablespoon oil
• ½ teaspoon cumin seeds
• ½ cup sliced onion
• 1 cup mixed vegetables (I used carrot, capsicum and beans & Chop it lengthwise)
• 1 teaspoon ginger garlic paste
• 1 tablespoon tomato sauce
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon garam masala powder
• 1 teaspoon lemon juice
• 2 tablespoon green chutney
• salt to taste

Instructions

To make paratha / roti

• Mix salt, wheat flour and maida. Add milk, water slowly to form a soft dough.
• Keep covered and let it rest till the stuffing is done

To make filling

• Heat oil, temper cumin seeds, add onions and saute until transparent. Add ginger garlic paste and sauté for a minute then add the vegetables, saute for few minutes or until cooked. Make sure the veggies are cooked yet crunchy.
• Add turmeric, red chili powder and garam masala powder mix well. Finally add lemon juice along with coriander leaves and switch off.

To make it as a wrap

• Pinch a lemon sized ball from the dough and flatten it like we do for chapathis. Dust flour if needed.
• Then heat a dosa pan,once it is hot place the prepared parathas and cook on both sides.Likewise prepare all the parathas and keep aside.
• At the time of serving, add little oil and toast the prepared parathas . Then spread ½ tablespoon of green chutney, add a heaped tablespoon of stuffing(either paneer bhurji/veg stuffing).
• Then gently seal it from the bottom then close it tightly from the both the sides(left & right) to form a roll as shown in the pic(Rolling this way avoids stuffing from dropping out)
• Then wrap the lower part of the parathas with butter paper/silver foil and enjoy ur kati rolls.

Notes

• Stuffing - The stuffing idea is endless, you can even make chicken vegetable stuffing. You can make paneer tikka kati roll.
• Store ahead - You can make the stuffing and parathas ready the previous night and just assemble the wrap, there you go with your yummy, filling on the go wraps for breakfast. It is a perfect evening snack for kids.
• Serving - Serve with tomato sauce or can be had as such itself also. The thickness of each parathas can be slightly thicker also.

Nutrition

Serving: 60g | Calories: 188kcal | Carbohydrates: 33g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 848mg | Potassium: 210mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1431IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

The post Kati Roll Recipe appeared first on Sharmis Passions.

Veg Pizza Recipe - Learn to make perfect homemade veggie pizza, easy to make comes out perfect every time. This is a tried and tested recipe, yields the best veg pizza just like in restaurants. Here I have used onion, capsicum, sweet corn in this pizza, you can use any of your favorite toppings like paneer, mushroom, olives ,broccoli and the variations are endless.

Have been making homemade pizza for the past 10 years now. Every time I get a lot of praises for my pizza from friends and family so wanted to post this recipe here. I have tried many variations of this recipe and it works every single time. I have tried half and half with wheat flour and completely with whole grain flour too and the end result is just too good.

About Veggie Pizza

This Veg Pizza recipe is my go to recipe as I have made it so many times with perfect results. This Veggie Pizza Recipe yields best quality crust with cheesy pull perfect just like in restaurants so do try and enjoy!

The best pizzas are made in hot wood fired oven using a pizza stone. Our ovens cannot provide the same results but still pizza tastes great. I am sure you will not look back to order pizza again once you make them at home.

You can have the liberty to customize it according to your liking. The crust, the topping everything can be made according to your choice. Isn't that great?! This recipe is food proof that even beginners can try and enjoy!

To have a goey cheese Instead of baking along with topping for the entire 20 minutes ,first baked the base alone for 12 minutes at 200 DEG c, then arranged the topping with cheese and baked again at 210 DEG C for 8 minutes...there u get your perfect pizza!!?

I love pizza...who doesn't?! I was postponing this veg pizza recipe just for the reason that I had to write more. Also I wanted to compile all the pics with stepwise, and the variations.

With no doubt this recipe is a keeper but I made adjustments here and there each time and finally found the recipe for perfect pizza, So no more pizzas from restaurants. I have tried 2 versions one the normal one which I have posted here and the other one low fat whole wheat pizza.

Similar Recipes

• Bread Pizza
• Pizza on skillet
• Chapati pizza
• Dosa Pizza
• Paneer Pizza
• More pizza recipes

Veggie Pizza Ingredients

• Flour - Use all purpose flour or maida. You can even try replacing half of flour with wheat flour for a healthy pizza.
• Yeast - I have used active dry yeast which works perfect. Bloom yeast separately to check first if it is active then proceed if you are not sure of the activeness.
• Sugar - Sugar adds a balance in taste also helps yeast to bloom.
• Milk - Milk and water is added to make the pizza dough.
• Pizza sauce - You can store homemade pizza sauce or use store bought pizza sauce.
• Topping - I have used onion, capsicum, corn and cheese.
• Cheese - Use good quality grated mozzarella cheese.

How to make Veg Pizza Step by Step

1. To a mixing bowl - take flour(maida), add yeast and salt to it.

2. Mix well, Set aside. To another mixing bowl, take luke warm water.

3.Add milk, oil and sugar.

4.Mix well until sugar dissolves. Now add this mixture to flour.

5.Bring together. Knead for at least 5 minutes to a smooth dough. Cling wrap and set aside for 1 hour at least or until the dough doubles. When you check after an hour, the dough would have been raised well.

6.Brush the pizza baking tray with oil, sprinkle flour and keep it ready. Now punch the dough down incase for any air bubbles and then keep aside in a warm place. Roll the dough a little thick.

7.Transfer it to the baking tray and stretch it a little so that it forms a neat circle. Press it well so that its even. Press the edges with a back of a spoon to form a rim like effect. Preheat the oven at 200 DEG C for 10 minutes.

8.Now using a fork prick in the center for even cooking.

9.Brush well with oil/milk for even browning. Bake the base for 12 minutes or until the edges and center turn golden.

10.Spread the pizza sauce, I used the readymade pizza sauce. First add half of grated cheese.

11.Then arrange the toppings - I've used onion, sweet corn, capsicum. Then add remaining grated cheese, sprinkle oregano and chili flakes. Bake it again at 210 DEG C for 8-10 minutes or until the pizza is golden brown and cheese melts.

Cut the pizzas with pizza cutter/knife, make wedges and enjoy hot and yummy pizza! Serve hot! And its pizza time now , now lets dig in.

Expert Tips

• You can bake the pizza along with topping and cheese for 20mins too but since I want a golden crust and goey cheese I do it this way.If you bake it along with topping, you will not get the golden crust as in restaurants,also if you bake more for getting the crust the toppings get overbaked so I use this method of baking.
• The dough shouldn't be sticky, if so add in a little more flour and knead again until it is less sticky.
• I have used white flour here, you  can replace with 50% wheat flour too.
• After the base is baked, you need not preheat again. Just arrange the topping and bake it.
• I used instant yeast,so added it directly to the flour. If you are using active dry yeast(measurement in ingredients list), then proof it by adding it to the milk water mixture, if it bubbles up well then yeast is active ,you can proceed.

Serving & Storage

Veggie Pizza is best when served hot! If you want to make pizza for party or get together prepare the topping and keep it ready then make the dough ready. Bake and serve hot.

If you have any more questions about this Pizza Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Veggie Pizza Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Veggie Pizza Recipe | Homemade Veg Pizza

Veg Pizza Recipe - Learn to make perfect homemade veggie pizza, easy to make comes out perfect every time. This is a tried and tested recipe, yields the best veg pizza just like in restaurants. Here I have used onion, capsicum, sweet corn in this pizza, you can use any of your favorite toppings like paneer, mushroom, olives ,broccoli and the variations are endless.

Course Main Course, Snack

Cuisine American, French, Indian, Italian

Keyword Baking, baking recipes, bread, bread recipes, Dinner recipe, pizza recipes, recipes, snack recipes, starter, veg recipes

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2

Calories 618kcal

Author Sharmilee J

Ingredients

For the base:

• 1 and ½ cups flour
• 1 teaspoon instant yeast or (1 tablespoon active dry yeast)
• ¼ cup milk
• ¼ cup water
• ⅛ cup oil
• 1 teaspoon sugar
• salt to taste

For the topping:

• 1 tablespoon pizza sauce
• 2 tablespoon onion chopped lengthwise
• 2 tablespoon capsicum in each color
• 2 tablespoon sweet corn kernels cooked
• ½ cup mozzarella cheese
• ¼ teaspoon oregano
• ¼ teaspoon chili flakes

Instructions

Pizza Base

• To a mixing bowl - take flour(maida), add yeast and salt to it.
• Mix well, Set aside. To another mixing bowl, take luke warm water.
• Add milk, oil and sugar.
• Mix well until sugar dissolves. Now add this mixture to flour.
• Bring together. Knead for at least 5 minutes to a smooth dough. Cling wrap and set aside for 1 hour at least or until the dough doubles. When you check after an hour, the dough would have been raised well.
• Brush the pizza baking tray with oil, sprinkle flour and keep it ready. Now punch the dough down incase for any air bubbles and then keep aside in a warm place. Roll the dough a little thick.
• Transfer it to the baking tray and stretch it a little so that it forms a neat circle. Press it well so that its even. Press the edges with a back of a spoon to form a rim like effect. Preheat the oven at 200 DEG C for 10 minutes.
• Now using a fork prick in the center for even cooking.
• Brush well with oil/milk for even browning. Bake the base for 12 minutes or until the edges and center turn golden.

Pizza Topping

• Spread the pizza sauce, I used the readymade pizza sauce. First add half of grated cheese.
• Then arrange the toppings - I've used onion, sweet corn, capsicum. Then add remaining grated cheese, sprinkle oregano and chili flakes. Bake it again at 210 DEG C for 8-10 minutes or until the pizza is golden brown and cheese melts.
• Cut the pizzas with pizza cutter/knife, make wedges and enjoy hot and yummy pizza! Serve hot! And its pizza time now , now lets dig in.

Notes

• You can bake the pizza along with topping and cheese for 20mins too but since I want a golden crust and goey cheese I do it this way.If you bake it along with topping, you will not get the golden crust as in restaurants,also if you bake more for getting the crust the toppings get overbaked so I use this method of baking.
• The dough shouldn't be sticky, if so add in a little more flour and knead again until it is less sticky.
• I have used white flour here, you  can replace with 50% wheat flour too.
• After the base is baked, you need not preheat again. Just arrange the topping and bake it.
• I used instant yeast,so added it directly to the flour. If you are using active dry yeast(measurement in ingredients list), then proof it by adding it to the milk water mixture, if it bubbles up well then yeast is active ,you can proceed.

Nutrition

Serving: 125g | Calories: 618kcal | Carbohydrates: 83g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 1203mg | Potassium: 322mg | Fiber: 5g | Sugar: 6g | Vitamin A: 680IU | Vitamin C: 14mg | Calcium: 206mg | Iron: 5mg

The post Veggie Pizza Recipe | Homemade Veg Pizza appeared first on Sharmis Passions.

Paneer Stir Fry is a simple and tasty side dish made by cooking paneer with veggies, onion and few basic spices. It comes together quite fast and does not need much planning also. The taste is mildly spicy, flavorful and little crunchy from the vegetables. Recipe included with step by step pictures.

This paneer stir fry works well as a side for rice or even as a snack in the evening time. Kids also enjoy this as paneer tastes soft and veggies kind of blends well. It is little different as it is cooked dry and not saucy. It tastes good even just like that. It's a must try recipe for a delicious meal.

About Paneer Stir Fry

Paneer Stir Fry is an easy Indian style dry starter or side dish that is commonly made at home. It is prepared by tempering spices in oil and then sautéing vegetables along with paneer cubes. There is no grinding or long cooking involved here. Everything is done in one pan which makes it very convenient also.

This has a mix of textures with soft paneer and slightly crunchy vegetables. Paneer absorbs the spice flavors well when cooked gently. This recipe has carrot and capsicum which adds color and mild crunch to the dish. Also onion gives a light sweetness once it is sautéed well. Altogether it makes a wholesome and satisfying stir fry.

The flavor of paneer stir fry is simple and comforting. It is not very spicy and you can easily adjust the spice powders as per your taste. You can also add few more veggies or change the herbs to suit your liking. Small changes here and there makes it taste a little different every time.

I usually make this stir fry on busy weekdays. It hardly takes time and pairs well with rice. Sometimes I even pack this for lunch box. It is one of those dishes I keep repeating. I make this when I want a quick paneer dish without gravy at all.

Paneer Stir Fry Ingredients

• Paneer - I have used paneer as main ingredient. It gives softness and makes the dish filling. You can use homemade or store bought paneer.
• Carrot - I have added for crunch and slight sweetness. It also adds nice color. You can use beans instead if needed.
• Capsicum - I have used for flavor and crunch. It gives a fresh taste. You can use any color capsicum.
• Onion - I have added for mild sweetness and base flavor. It balances the spices well. You can reduce if you do not like onion.
• Red chilli powder - I used this for spice and heat. You can just reduce or skip for kids.
• Garam masala - I have added this for warm flavor. It gives depth to the stir fry. You can use any homemade blend.
• Jeera powder - I have used this for mild earthy taste. It enhances the overall flavor. You can skip if not available.
• Kasoori methi - I have crushed and added for aroma. It gives nice finishing touch. You can skip but it adds good flavor.
• Oil - I have used for tempering. It helps to sauté everything evenly. You can use any regular cooking oil.
• Jeera - I have used for tempering. It gives nice aroma at the start. You can also add little mustard seeds.
• Garlic - I have used for flavor. It adds nice punch. You can skip if you prefer no garlic.

Similar Recipes

• Carrot Stir Fry
• Carrot Beans Poriyal
• Cauliflower pepper fry
• Beetroot stir fry
• Broccoli stir fry

How to make Paneer Stir Fry Step by Step

1.Heat oil in a pan, add jeera let it crackle. Now add crushed garlic.I used my garlic press to crush garlic.

2.Saute for a minute. Get ready with all other ingredients. Now add onion saute till it turns transparent.

3.Add carrot and capsicum saute for 2 minutes, then add the spice powders inlcuding red chili powder, jeera powder, garam masala powder and required salt.

4.Saute for 5 minutes in low flame. I wanted the veggies to be crunchy so did not cook covered, if you want it to be soft then cook covered for 2 minutes. Finally add paneer and toss it.

5.Cook for few more minutes, then add crushed kasoori methi, toss and switch off.

Serve hot/warm.

Expert Tips

• Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
• Veggie crunch - I usually do not cook veggies covered. This helps to keep them crunchy and fresh tasting, which I like.
• Flame control - I cook in low to medium flame after adding spices. Else spices may burn fast.
• Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
• Oil quantity - Do not add too much oil for this stir fry. Little oil is enough as paneer releases some moisture while cooking.

Serving and Storage

Serve this paneer stir fry hot with plain rice or mild pulao. This goes well even with chapati. It can be served as a snack too. Store the leftovers in fridge and use within a day. Reheat lightly before serving.

FAQS

1.Can I skip onion?

Yes, skip onion and still make the dish. Add little extra veggies for balance.

2.Can I add in more vegetables?

Yes, you can add in some beans, corn or peas based on preference.

3.Is this recipe spicy?

No, it's not spicy, has mild spiciness. Reduce chilli powder as per taste.

4.Can I add homemade paneer?

Yes you can use homemade paneer for this. Just make sure it is firm enough, very soft paneer may break while mixing.

5.Can I pack this for lunch box?

Yes, you can pack it, but consume within few hours for best taste.

If you have any more questions about this Paneer Stir Fry Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paneer Stir Fry Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paneer Stir Fry Recipe

Paneer Stir Fry is a simple and tasty side dish made by cooking paneer with veggies, onion and few basic spices. It comes together quite fast and does not need much planning also. The taste is mildly spicy, flavorful and little crunchy from the vegetables. Recipe included with step by step pictures.

Course Side Dish

Cuisine Indian

Keyword curry, curry recipes, easy paneer recipes, indian paneer recipes, Kerala Meal Sidedish, paneer dishes, paneer recipes, poriyal, poriyal recipes, Side Dish, stir fry recipes

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 394kcal

Author Sharmilee J

Ingredients

• 1 cup paneer
• ¼ cup carrot
• ¼ cup capsicum
• ¼ cup onion
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ¼ teaspoon jeera powder
• 1 teaspoon kasoori methi
• salt to taste

To temper:

• 2 teaspoon oil
• 1 teaspoon jeera
• 1 teaspoon garlic crushed

Instructions

• Heat oil in a pan, add jeera let it crackle.
• Now add crushed garlic. I used my garlic press to crush garlic.
• Saute for a minute. Get ready with all other ingredients.
• Now add onion sauté till it turns translucent.
• Add carrot and capsicum sauté for 2mins, then add the spice powders including red chilli powder, jeera powder, garam masala powder and required salt.
• Sauté for 5mins in low flame. I wanted the veggies to be crunchy so did not cook covered, if you want it to be soft then cook covered for 2mins.
• Finally add paneer toss it.
• Cook for few more mins, then add crushed kasoori methi, toss and switch off. Enjoy Paneer Stir Fry!

Notes

• Paneer - I add paneer at the last and toss gently. I usually do it very carefully. If you stir too much it may break or crumble and turn messy.
• Veggie crunch - I usually do not cook veggies covered. This helps to keep them crunchy and fresh tasting, which I like.
• Flame control - I cook in low to medium flame after adding spices. Else spices may burn fast.
• Kasoori methi - I crush kasoori methi well before adding. It releases more aroma and gives better flavor.
• Oil quantity - Do not add too much oil for this stir fry. Little oil is enough as paneer releases some moisture while cooking.

Nutrition

Serving: 100g | Calories: 394kcal | Carbohydrates: 9g | Protein: 17g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 60mg | Potassium: 172mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3588IU | Vitamin C: 27mg | Calcium: 578mg | Iron: 2mg

The post Paneer Stir Fry Recipe appeared first on Sharmis Passions.

Pizza dosa is a tasty and easy snack made by topping thick dosa with sauce, veggies, cheese and few spices. It is a nice fusion recipe that mixes Indian dosa with pizza style toppings. I usually make this when there is sudden pizza craving at home. It tastes very good and kids enjoy it a lot.

This recipe is very handy and does not need any special preparation. You can make it using leftover dosa batter also. It is more healthy and cost effective compared to ordering pizza outside. Making this pizza dosa recipe at home feels simple and satisfying. You can make and enjoy.

About Pizza Dosa

Pizza dosa is basically a thick dosa or uttapam style base topped with vegetables, sauce and cheese. The dosa batter works as the base and gives soft texture inside with crisp bottom. It is cooked slowly so the toppings get cooked nicely. This recipe is very beginner friendly also.

The taste of this recipe is cheesy, slightly spicy and very flavorful. The veggies in this add nice crunch while cheese melts and bind everything together. Sauce gives a tangy taste which goes really well with the dosa base. This tastes best only when served hot or warm, it is good way to make dosa more interesting for kids.

You can just try different toppings according on what you have at home or what you like to add in. You can add in some tomato, olives or even paneer if you like. You can also add more cheese and some more veggies of your choice. This recipe can be adjusted easily as per taste preference.

I usually make pizza dosa for evening snacks or weekend dinner. It does not take much time and looks attractive also. Most kids will love pizza so make this dosa pizza and treat your kids, just requires dosa batter and available veggies in your pantry.

This is a kid friendly recipe, you can even make the pizza dosas small small to make it look even more cute and appealing for the kids to get attracted.This can be great for breakfast or even as a after school snack, easy to make no oven required.

Pizza Dosa Ingredients

• Dosa batter - Take slightly thick batter. I used this as base. It should be slightly thick so it holds toppings well. Thin batter will spread too much.
• Capsicum - I have used chopped capsicum for crunch and color. It gives nice bite. You can use any color capsicum.
• Onion - I used this for flavor and sweetness. It adds the taste when sautéed. You can skip if you don't like.
• Sweet corn - I have used for mild sweetness. Kids usually like it. You can replace with paneer also.
• Pizza sauce - I have used readymade pizza sauce. It gives tangy taste. You can use pasta sauce also.
• Cheese - I have used grated cheese for topping. As melts nicely and makes it more filling. You can add more if you like cheesy taste.
• Oil - I have used for cooking the dosa. It helps dosa to cook evenly. You can use butter also.
• Chilli flakes - I have added this for mild spice. Add according to taste.
• Oregano - I have used oregano for pizza flavor. It gives nice aroma and flavor.

Similar Recipes

• Veg Pizza
• Pizza on skillet
• Chapati pizza
• Paneer Pizza
• Bread Pizza

How to make Pizza Dosa Step by Step

1.Get ready with all your ingredients. In a kadai with a teaspoon of oil saute onion and capsicum for 2 minutes. Take your dosa batter.

2.Heat dosa tawa. Take 2 ladles full of dosa batter and pour it over the tawa, dont spread it. Drizzle oil, cook covered until the top is seen cooked.Cook in low medium flame.

3.Simmer, Now spread a tablespoon of pasta sauce, sprinkle onion, capsicum and boiled sweet corn. Finally sprinkle grated cheese.

4.Cook covered for a minute until cheese turns goey. Carefully remove from dosa tawa. Sprinkle chilli flakes, oregano, cut into wedges and Serve hot!

Serve hot!

Expert Tips

• Dosa batter consistency - I always keep the batter thick. If batter is thin, dosa will spread too much and toppings may fall off.
• Cooking flame - I cook on low to medium flame only. High flame can burn the base before cheese melts properly.
• Veggies sautéing - I usually saute onion and capsicum lightly.This helps them cook faster on the dosa.
• Cover and cook - I cook it covered after adding toppings. This helps the cheese to melt evenly.
• Do not spread - I just pour the batter and let it spread on its own. This keeps it thick like uttapam.

Serving and Storage

Serve this hot from tawa. This recipe taste warm when cheese is gooey. You can also cut them into wedges and serve with ketchup. It is best eaten fresh. Storing is not recommended as dosa becomes soggy.

FAQS

1.Can I try with leftover batter?

Yes you can just use leftover batter, it still tasted good.

2.Can I make without cheese?

Yes you can skip cheese if you want. But cheese gives pizza like taste.

3.Why my pizza dosa is not crisp?

Mostly batter is too thick or flame is very low. Adjust flame and oil slightly.

4.Can I add more toppings?

Yes you can add tomato, paneer or olives. Add toppings as per your taste.

5.Is this suitable for kids?

Yes kids love this recipe. You can reduce spice and add more cheese.

If you have any more questions about this pizza dosa recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this pizza dosa recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pizza Dosa Recipe | Pizza Uttapam Recipe

Pizza dosa is a tasty and easy snack made by topping thick dosa with sauce, veggies, cheese and few spices. It is a nice fusion recipe that mixes Indian dosa with pizza style toppings. I usually make this when there is sudden pizza craving at home. It tastes very good and kids enjoy it a lot.

Course dinner, Snack

Cuisine Indian

Keyword 30 mins recipes, cheese recipes, Dinner recipe, dosa recipes, pizza recipes, sweet corn recipes, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 pizzas

Calories 335kcal

Author Sharmilee J

Ingredients

• 1 cup dosa batter
• ¼ cup capsicum chopped lengthwise- I used colored
• 2 tablespoon onion chopped lengthwise
• ⅛ cup sweet corn boiled
• 2 tablespoon pizza sauce
• ¼ cup cheese grated
• 2 teaspoon oil
• a pinch chilli flakes
• a pinch oregano

Instructions

• Get ready with all your ingredients. In a kadai with a teaspoon of oil, saute onion and capsicum for 2 mins.
• Take your dosa batter. Meanwhile heat dosa tawa.
• Take 2 ladles full of dosa batter and pour it over the tawa, dont spread it.
• Drizzle oil, cook covered until the top is seen cooked. Cook in low medium flame.
• Simmer, now spread a tablespoon of pasta sauce, sprinkle onion, capsicum and boiled sweet corn.
• Finally sprinkle grated cheese.
• Cook covered for a minute until cheese turns gooey.
• Carefully Pizza Dosa remove from dosa tawa. Sprinkle chilli flakes, oregano, cut into wedges and serve hot!

Video

Notes

• Dosa batter consistency - I always keep the batter thick. If batter is thin, dosa will spread too much and toppings may fall off.
• Cooking flame - I cook on low to medium flame only. High flame can burn the base before cheese melts properly.
• Veggies sautéing - I usually saute onion and capsicum lightly.This helps them cook faster on the dosa.
• Cover and cook - I cook it covered after adding toppings. This helps the cheese to melt evenly.
• Do not spread - I just pour the batter and let it spread on its own. This keeps it thick like uttapam.

Nutrition

Serving: 100g | Calories: 335kcal | Carbohydrates: 55g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 315mg | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 815IU | Vitamin C: 26mg | Calcium: 106mg | Iron: 0.3mg

The post Pizza Dosa | Uttapam Pizza appeared first on Sharmis Passions.

Schezwan Egg Fried Rice is a simple spicy rice dish that can be made quickly but still tastes delicious and isa must try for all spice lovers. The schezwan sauce adds a bold flavor and the eggs make the rice more filling. This dish that suits when we crave Indo Chinese flavors at home for lunch or even dinner. It also looks colorful and looks quite good when served.

The taste is slightly smoky with soft eggs and crunchy vegetables mixed in between. This is a complete meal by itself so I make it often on busy days. The strong flavor from the chilli paste mixes well with the rice and gives it a nice spicy kick. It doesn't need many ingredients so easy to try even for beginners.

About Schezwan Egg Fried Rice

Schezwan / Sichuan / Szechuan is a style of Chinese cuisine originating from Sichuan province in South Western China. Schezwan Sauce has bold flavors, especially the pungency and spiciness resulting from liberal use of garlic and chilies.

Schezwan Egg Fried Rice is popular Indo Chinese style rice made using cooked rice, eggs, vegetables and a spicy schezwan paste. The red chili paste is what gives the bright color and heat. The whole dish has a mix of soft and crunchy textures which makes it enjoyable to eat.

It is a simple dish that you can prepare with leftover rice also. Also using cooled rice gives separate grains which is best for fried rice recipes. You can adjust the spice level as needed by increasing or reducing the schezwan sauce. You can add vegetables also adds a slight crunch and makes the rice more filling.

There are many variations for fried rice but the schezwan version stands out because of its bold taste. The flavor becomes more good when the veggies are sauteed on high flame for a small smoky feel. You can add little soya sauce also if you like more flavor but it tastes good even without it.

I usually make this on weekends or when I want to finish leftover rice quickly. Everyone at home likes spicy dishes so this is made often and it suits most side dishes too.

Schezwan Egg Fried Rice Ingredients

• Basmati rice - I used this as it stays separate and gives light texture for fried rice. You can use regular rice or any long grained rice.
• Red chilli paste / Schezwan sauce - I have used this for the strong spicy flavor and bright red color. You can use homemade or store bought sauce both works fine.
• Egg - I have used egg for a soft texture and to make the rice more filling. You can add one more egg also if you like.
• Carrot and cabbage - I have used both to add crunch and little volume to the fried rice. They balance the spice slightly with their mild sweetness. You can add beans also.
• Capsicum - I have used capsicum for a fresh flavor and light crisp bite. Any color capsicum is fine to use.
• Garlic - I have used garlic for the nice aroma and to give that Indo Chinese touch.
• Spring onion - I have used the white part for soft onion flavor and the green part at the end for color and freshness.
• Pepper powder - I have used pepper for a warm heat which goes well with schezwan taste. Freshly crushed pepper gives better aroma.
• Oil - I have used olive oil as that is what I had, but any cooking oil is fine for this recipe.

Why This Recipe Works

• This recipe is easy to make and uses very simple ingredients you mostly have at home.
• It gives bold spicy flavor which makes it perfect for Indo Chinese cravings.
• The vegetables stay crunchy, so every bite has nice texture.
• You can change the spice levels or add more eggs and veggies as needed.
• It suits busy days and works for lunch box also.

Similar Recipes

• Baby Corn Fried Rice
• Veg Fried Rice
• Gobi Manchurian 
• Chicken Fried Rice
• Egg Fried Rice

How to make Schezwan Fried Rice Step by Step

1.Soak red chilies in little hot water for an hour, transfer it along with water to a mixer jar then grind it to a fine paste, Set aside. Pressure cook rice with enough water for 3 to 4 whistles.

2.Fluff the rice, add little oil and set aside. In a pan heat oil - add chopped garlic and spring onion white part, sauté for a minute. Then add onion sauté till it turns transparent.

3.Add chili paste, soya sauce then add carrot and cabbage and sauté in medium high flame for 2 minutes.

4.Then lower the flame and sauté for few minutes until the vegetables shrink then  add capsicum and sauté for 2 minutes.

5.Finally add egg, scramble it well.

6.Now add required salt and pepper powder. Saute for a minute, then add cooked rice

7.Toss it well finally add spring onions green part toss it well and cook for 2 minutes.

Garnish with chopped spring onions and Serve hot with your choice of side dish or any manchurian.

Expert Tips

• Cooled rice - I usually use rice cooked earlier, because fresh rice becomes too soft and it breaks easily.
• Sautéing - I cook the veggies on high flame keeps them more crunchy and gives a slight smoky kind of flavor.
• Adjust chilli paste - I start with less and then add more after tasting, since some are really strong.
• Scramble egg well - I scramble the egg first and keep it aside, so later that it mixes more evenly.
• Veggies - I have seen overcooking removes the color and crunch, so I just cook till they shrink a bit only.

Serving and Storage

Serve this with any manchurian, chilli paneer or even simple fried egg. This goes well with soups also if you prefer Chinese style meals. Store leftover rice in a airtight container and keep it in fridge. It stays good for one day and you can reheat on a pan with little oil.

FAQS

1.Can I skip egg?

You can skip the egg. It will just become a plain schezwan fried rice with veggies only.

2.Can I make it less spicier?

Yes you can reduce the schezwan sauce or the chilli paste little bit.

3.Can I make with leftover rice?

Yes leftover rice actually works more better, because the grains stays more separate.

4.Can I add some more vegetables?

Yes of course, you can add beans, mushrooms, baby corn or basically any veggie you liking.

5.Can I prepare the chili paste earlier?

Yes you can make the paste earlier and keep it in fridge for few days also, it stays good.

If you have any more questions about this Schezwan Egg Fried Rice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Schezwan Egg Fried Rice Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Schezwan Egg Fried Rice Recipe

Schezwan Egg Fried Rice is a simple spicy rice dish that can be made quickly but still tastes delicious and isa must try for all spice lovers. The schezwan sauce adds a bold flavor and the eggs make the rice more filling. This dish that suits when we crave Indo Chinese flavors at home for lunch or even dinner. It also looks colorful and looks quite good when served.

Course Lunch, Main Course

Cuisine Chinese, Indian, Indo Chinese

Keyword egg recipes, fried rice recipes, healthy rice, lunch recipes, masala recipes, meals, Rice, rice recipes, schezwan recipes, spicy indian mix

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 273kcal

Author Sharmilee J

Ingredients

• ¼ cup basmati rice
• ½ cup water
• 8 to 10 * red chillies
• 1 egg
• 1 small carrot chopped finely
• ¼ cup cabbage chopped lengthwise
• ⅛ cup capsicum chopped finely
• 2 teaspoon garlic chopped finely
• 1 heaped teaspoon schezwan sauce / red chilli paste
• 1 teaspoon spring onion white part
• 2 teaspoon spring onion green part
• ¼ teaspoon pepper powder
• 1 tablespoon olive oil
• salt to taste

Note : I made the red chilli paste in bulk as I used the paste for other few recipes too.I used just 1 teaspoon of red chilli paste for this recipe.

Instructions

• Soak red chillies in little hot water for an hour, transfer it along with water to a mixer jar then grind it to a fine paste, set aside.
• Pressure cook rice with enough water for 3 to 4 whistles.
• Fluff the rice, add little oil and set aside.
• In a pan heat oil - add chopped garlic and spring onion white part, sauté for a minute.
• Then add onion sauté till it turns transparent.
• Add chili paste, soya sauce then add carrot and cabbage and sauté in medium high flame for 2 minutes.
• Then lower the flame and sauté for few mins until the vegetables shrink then add capsicum and sauté for 2 minutes.
• Finally add egg, scramble it well.
• Now add required salt and pepper powder. Sauté for a minute, then add cooked rice.
• Toss it well finally add spring onions green part toss it well and cook for 2mins.
• Garnish with chopped spring onions and Serve Schezwan Egg Fried Rice hot with your choice of side dish or any manchurian.

Notes

• Cooled rice - I usually use rice cooked earlier, because fresh rice becomes too soft and it breaks easily.
• Sautéing - I cook the veggies on high flame keeps them more crunchy and gives a slight smoky kind of flavor.
• Adjust chili paste - I start with less and then add more after tasting, since some are really strong.
• Scramble egg well - I scramble the egg first and keep it aside, so later that it mixes more evenly.
• Veggies - I have seen overcooking removes the color and crunch, so I just cook till they shrink a bit only.

Nutrition

Serving: 150g | Calories: 273kcal | Carbohydrates: 40g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 89mg | Potassium: 795mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7363IU | Vitamin C: 278mg | Calcium: 68mg | Iron: 3mg

The post Schezwan Egg Fried Rice Recipe appeared first on Sharmis Passions.

Veg Pasta is a simple but tasty dish made by cooking pasta, vegetables in a spicy Schezwan sauce. It's really a good option for quick lunch or dinner and you can make it with easy ingredients at home. Soft pasta with peas and capsicum mixed in sauce makes it filling but still light at the same time.

It is light and healthy because uses very little oil and you can add vegetables as you like. The sauce gives flavor without making it heavy and little spice can be adjusted as per taste. Veg Pasta is also quick to make so good for busy days or when you want something simple but tasty.

About Veg Pasta

Veg Pasta is pasta dish made with boiled pasta, peas, capsicum, onion and schezwan sauce. Its a very simple recipe, does not need fancy ingredients but taste really good and wholesome. Pasta should be cooked soft but still little firm so it mixes well with the sauce and vegetables.

The sauce is little tangy and spicy, it goes very well with sweet peas and crunchy capsicum. You also can add carrot, beans or corn to make it more colorful and healthier. It stays light but also filling, so good for quick meal. It also looks good on plate with colorful vegetables and sauce coating pasta.

Texture is soft with little firmness in pasta and little crunch in vegetables. Herbs and pepper gives small aroma which makes it good to eat. Indo-Chinese style makes it bit different from normal pasta.

I sometimes make on weekend lunch when we are not doing heavy meal. I usually make this pasta when I don't want complicated dishes and want something quick but filling. Kids like it a lot too.

Veg Pasta Ingredients

• Pasta - I have used penne here. It cooks soft but still holds shape. You can use macaroni or fusilli also. I usually rinse after boiling so it does not stick together.
• Green peas - I used for little sweetness and soft texture. Frozen peas works fine too. Fresh peas gives better taste if you get. Sometimes I pressure cook few whistles before adding.
• Butter - I add for smooth taste and richness, you can use oil instead. Butter also makes pasta little glossy and sauce sticks better.
• Onion - I use for little sweetness and thick base. Onion also gives aroma while cooking.
• Capsicum - I add for crunch and color, green and red together looks nice. Can use more or less. Saute lightly so stays crunchy.
• Schezwan sauce - I used for tangy and spicy flavor. You can reduce for mild taste or mix little ketchup to balance.
• Mixed herbs - I add for subtle herby flavor, oregano or basil also works.
• Pepper powder - I used this for light heat and aroma. Can add little more if like spicy.

Similar Recipes

• White Sauce Pasta
• Masala Pasta
• Arrabbiata Pasta
• Red Sauce Pasta
• Alfredo Pasta

How to make Veg Pasta Step by Step

1.Boil water. When it starts to boil, add the pasta along with salt and a few drops of oil.

2.Cook in medium flame. Keep cooking and make sure you stir in between. Cook until it becomes soft but not mushy. It should have the crunch to bite at the same time it will slightly bend, that's the right stage. Switch off and drain water, Set aside.

3.Pressure cook green peas for 3 whistles. Heat oil in a pan - add onion saute till transparent.

4.Add capsicum saute for 2 minutes, then add schezwan sauce add little water and let it boil for 2 minutes.

5.Give a quick mix then add cooked green peas, salt, mixed herbs and pepper powder.

6.Give a mix, then add cooked paste and toss it well till the pasta is fully coated with the sauce, cook for 2 minutes then switch off.

Serve hot!

Expert Tips

• Cooking pasta - I boil till soft but not mushy, check by tasting, should bend little. I add few drops of oil in water so pasta does not stick.
• Vegetables - I add peas and capsicum, carrot or beans works too. Cut evenly so that it cooks fast. I sometimes steam peas and add it.
• Schezwan sauce - I add little water to coat pasta, too thick sauce makes it sticky. Taste first, then adjust accordingly.
• Adjust spice - I taste after adding sauce, reduce chili if kids are eating. Sometimes I add pinch of sugar to balance tangy taste.
• Extra Add ons - You can also add corn, mushrooms, or broccoli. I sometimes add grated cheese, makes creamy and kids love it.

Serving and Storage

Serve Veg Pasta hot with little herbs or grated cheese on top. Goes good for lunch, dinner or kids meal. Leftover pasta can keep in fridge for one day in tight box. Reheat on stove or microwave, sprinkle little water, stays soft and sauce mixes well. Tastes better after few hours when sauce sits with pasta.

FAQS

1.Can I skip shezwan sauce?

Yes, you can skip but use tomato ketchup or chili sauce for saucy taste.

2.Can I make this ahead?

Yes, cook the pasta and vegetables separate and mix when ready to serve.

3.Can I add other vegetables?

Yes, carrot, beans, corn or mushrooms works well.

4.Is this pasta kid-friendly?

Yes, kids like it for colors and mild taste.

5.Can I use different pasta shape?

Yes, you can use macaroni, fusilli, spaghetti all works, cooking time may change a bit.

If you have any more questions about this Veg Pasta Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Veg Pasta Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Veg Pasta Recipe | Vegetable Pasta in Schezwan Sauce

Veg Pasta is a simple but tasty dish made by cooking pasta, vegetables in a spicy Schezwan sauce. It's really a good option for quick lunch or dinner and you can make it with easy ingredients at home. Soft pasta with peas and capsicum mixed in sauce makes it filling but still light at the same time.

Course Breakfast, dinner, Lunch, Main Course

Cuisine Indian, Italian

Keyword 30 mins recipes, easy pasta recipes, fusili pasta recipes, fusilli pasta recipes, pasta, pasta recipes, pasta with sauce recipes, penne pasta recipes, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1

Calories 342kcal

Author Sharmilee J

Ingredients

• 1 cup pasta
• ¼ cup green peas
• 2 teaspoon butter
• 3 tablespoon onion finely chopped
• 2 tablespoon capsicum chopped roughly
• 1 tablespoon schezwan sauce
• ¼ teaspoon mixed herbs
• 1 generous pinch pepper powder
• salt to taste

Instructions

• Boil water.When it starts to boil, add the pasta along with salt and a few drops of oil.
• Cook in medium flame.Keep cooking and make sure you stir in between.
• Cook until it becomes soft but not mushy. It should have the crunch to bite at the same time it will slightly bend, that is the right stage. Switch off and drain water, Set aside.
• Pressure cook green peas for 3 whistles.
• Heat oil in a pan - add onion saute till transparent.
• Add capicum saute for 2 minutes, then add schezwan sauce add little water and let it boil for 2 minutes.
• Give a quick mix then add cooked green peas,salt,mixed herbs and pepper powder.
• Give a mix, then add cooked paste and toss it well till the pasta is fully coated with the sauce, cook for 2 minutes then switch off.
• Serve Veg Pasta hot!

Notes

• Cooking pasta - I boil till soft but not mushy, check by tasting, should bend little. I add few drops of oil in water so pasta does not stick.
• Vegetables - I add peas and capsicum, carrot or beans works too. Cut evenly so that it cooks fast. I sometimes steam peas and add it.
• Schezwan sauce - I add little water to coat pasta, too thick sauce makes it sticky. Taste first, then adjust accordingly.
• Adjust spice - I taste after adding sauce, reduce chili if kids are eating. Sometimes I add pinch of sugar to balance tangy taste.
• Extra Add ons - You can also add corn, mushrooms, or broccoli. I sometimes add grated cheese, makes creamy and kids love it.

Nutrition

Serving: 150g | Calories: 342kcal | Carbohydrates: 54g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 415mg | Potassium: 327mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1133IU | Vitamin C: 50mg | Calcium: 33mg | Iron: 2mg

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