How to Make Schezwan Chutney Recipe – Homemade Schezwan Sauce


How to Make Schezwan Chutney Recipe – Homemade Schezwan Sauce

Schezwan Sauce / chutney is used to prepare many Indo Chinese dishes such as Schezwan Fried Rice, Schezwan Noodles and other schezwan dishes. It is very convenient, you can make schezwan fried rice in 10-15 minutes, noodles. It is very tasty and it is easy at home. Today we will learn how to make schezwan sauce at home in accordance with this simple recipe, in the steps of the wisdom picture.

Prepare time: 15 minutes
Cooking time: 15 minutes
Service: 4

Ingredients need

Red pepper -1 cup seed
Oil – 1 cup
Chopped garlic – 4 tablespoons
Ginger (chopped) -3 tablespoons
Big sauce 1 teaspoon
Tomato sauce -3 teaspoon
Sugar -1/4 teaspoons
Salt flavor


Chopped ginger and garlic.

Take a glass of water, add red pepper (seed removed), and boil it. When it starts to boil, cook for 5 minutes. Filter the water and grind the pepper with the water you need. You can use the cooking water of the pepper to grind.


Heat the oil, add garlic and fry for a few seconds.

Prepare homemade schezwan sour sauce

And then add ginger, ginger and garlic together to light brown.

How to do schezwan sauce at home

Add chili sauce, soy sauce, ketchup, sugar, salt, and cook on medium flames until the sauce gets thick and exudes oil.

Schezwan sauce

Store it in a sealed container in a refrigerator. It keeps good for 2 weeks.

In addition to preparing schezwan dishes, it can also serve as a side dish for momos, parathas and rotis. Try to use this hot and sour sauce schezwan dosa.

If you have the rest of the rice and this hot and sour sauce, you can make Schezwan fried rice in 10 minutes.

apple kheer home made recipe try at your home easy steps


apple kheer home made recipe try at your home easy steps

Apple Kheer-Apple Payasam
Prepare time: 10 minutes
Cooking time: 25 minutes
Service: 2
Recipe Category: Dessert – Apple
Recipe Cuisine: Indian cuisine
Author: Padhu Sankar

Ingredients need

Apple – 1 cup
Milk – 4 cups + 1/4 cups
Sugar – 1/4 -1/3 cups
Ghee – 1 teaspoon
Cashew nuts – 15
Almond – 5
Cardamom powder – 2 powder
Saffron – 4-5


White Orchid Almond is soaked in hot water. Drink 5 cashews and 5 bleached almonds in 1/4 cups of milk. Put aside the remaining 10 cashews on the side and put it aside.

Lycopene is soaked in 2 tablespoons of warm milk and put aside.


Boil the milk at moderate temperature until its original quantity is reduced to 3/4. Keep stirring, so do not scorch.

Add cashew nuts and almond paste, and stir for several minutes.

How to make apples payasam

Add sugar to make it completely dissolved. You can also add 2-3 tablespoons condensed milk. In this case, you can reduce sugar or omit sugar. Remove from heat

Apple Payasam Recipe

Clean, peel and core an apple and crush it. Heat a tablespoon of butter and fry the apple for a few minutes until cooked, but do not be too vague. Let it cool completely

How to make apple kheer

Add fried apple, fen pollen, cardamom powder, mix well.

Apple Kheer Recipe

Cook for a few seconds at low heat and remove from heat. Let it cool completely

Then add the soaked and chopped cashews, refrigerated for 2 hours.

The apple payasam should be refrigerated.

how to make mango shrikhand try this recipe at your home now


how to make mango shrikhand try this recipe at your home now
Shrikhand is a very popular Indian dessert made from frozen yogurt. It is one of the main desserts of Maharashtra and Gujarat cuisine. In Gujarat’s cuisine, shrikhand is served as a side dish with bread, such as stew or dessert. It is usually part of the vegetarian part of the restaurant in Gujarat and is popular as part of the wedding feast. (Source Wiki) A popular change in Maharashtra is Amrathhlan, mixed with mango pulp. This exotic dessert is a very simple preparation and is one of my favorite desserts. Today let’s learn how to make Amrakhand follow this simple recipe.

Mango Shrikhand

How to prepare mango shrikhand

Prepare time for 10 minutes (without prepared yogurt)
Cooking time – zero
Service -2

Ingredients need

Yogurt – 3 cups (not acid)
Powder sugar – 1/4 -1/2 cups or as needed
Pistachio – 2 tablespoons
Almond – 4
Cardamom powder – 1/4 teaspoon
Warm milk -1 tablespoon
Mango sauce – 1 cup (mango should be sweet)

Used for decoration

Several mango bit
Pistachio and almonds


Place the yoghurt in the linen, and leave it overnight or 6-7 hours to remove the whey from the yogurt.
Put it inside the refrigerator, otherwise the yogurt will become sour.

Immerse the pistachio and almonds in hot water for 10 minutes. Remove the skin and cut it into small pieces.

Soak saffron in warm milk.

How to coagulate curd

6 hours later, I took out yogurt from the fridge. Look at the picture below with yogurt cream.


Use a silk blender or scraper to mix the suspended yoghurt with powdered sugar and stir for 5-6 minutes until the sugar dissolves. Shrikhand is about texture, so mixing is important.

Now add saffron soaked in milk, half chopped pistachios and almonds, mango sauce, cardamom powder, mix well.

How to make mango shrikhand

Put it in the fridge for an hour. Decorated with chopped pistachios, almonds and mango pieces. The dessert should be frozen.

Note – Use only sweet mango. If you can get alphanso mango please use it. I use mud from fresh mango. You can also use the purchased mango pulp.

know how to make Basundi get full recipe here


know how to make Basundi get full recipe here
Basundi is a popular dessert from Gujarat. Milk is reduced to half the amount and then add nuts and sugar. Very tasty to understand how to make basundi.


1 liter or 4 cups of milk
1/2 cup sugar
1/2 teaspoon of cardamom powder
5 chopped almonds (Badam)
1 tblsp chopped fairy
10 shares of saffron (Caesar)

How to make basundi:

Boiled milk at a heavy bottom kadai.
Now add a saffron chain to 1 teaspoon of warm milk. Put them aside to release the taste.
Constantly stirring the milk, reduce, until the thicker, the amount of milk is about half.
Add sugar, saffron and chopped nuts, cook for 5 minutes. Occasionally stir the mixture. Remove from the fire.
Transfer to a bowl, add cardamom powder. Thoroughly mixed
Take hot or cold decoration with nuts and saffron bouquet.

Cream summer smoothies a special drink for summer

Cream summer smoothies a special drink for summer


4 bananas (200 grams of banana ice cream)
4 mango (400 gms pulp)
Fresh green cardamom seeds (choti elaichi)
1 slice of fresh ginger
2-4 teaspoons of freshly squeezed lime juice

The banana was chopped and stored in a closed container in a freezer for 2 days. Place the mango in the fridge to get a very cool and refreshing milkshake. Mix the frozen banana slices into smooth ice cream, add chopped mango meat, ginger, lime and cardamom mix until smooth. Add some cold water or ice cubes if you find it too thick.

how to make indian buttermilk at home get full recipe here


how to make indian buttermilk at home get full recipe here
Main Ingredients:

Curry leaves

Fresh curd – 1 cup, thick, beating until smooth
Chilled water – 3 to 4 cups
Asafoetida – very small pinch (optional)
Green Pepper – 3, each cut into two
Ginger – 1 teaspoon, fine grind
Coriander leaves – 1 tablespoon, chopped
Curry leaves – 1 sticks
Lemon juice – 1 teaspoon (optional)
Salt flavor

The following are the same as the ”
A method for preparing a raw material, a method for producing the same

In a large bowl, add fresh, set thick curd or yogurt, with a spoon or whisk until smooth, no caking. Hit at least 2 minutes.
Add 3 to 4 cups of chilled water and stir with a cooler until the foam. If you do not have churner, use a manual stirrer, spoon or spoon.
Add asafoetida, green peppers, ginger, parsley leaves and curry leaves and mix well.
At the time of service, discard the slits of green peppers and pour out renewing service glasses and services.


Use fresh, set good, thick curd.
You can add ginger green chili sauce.
If the buttermilk is not sour, you can add a little lemon juice.

aloo or potato makhani recipe you can try at your home


aloo or potato makhani recipe you can try at your home
Here is the recipe for potato Makhani, you will remember for a long time. The ingredients used in this recipe are simple and easy to find, and it can be called a special recipe that can be prepared for the guests or the whole family.

You can also prepare it on weekdays because it is easy to prepare. This recipe is inspired by recipes that were previously published on my blog.

Follow the simple step-by-step instructions and pictures to make this super delicious Aloo Makhani at home. I believe you will love it.

Preparation time: 20-25 minutes

Cooking time: 25-30 minutes

Service: 4

Potato Filling:

Number of ingredients
Potatoes, medium size 6
Fried onion 2 tablespoons
Coriander leaves 2 tablespoons
Red cold powder 1/4 teaspoon
Salt 1/4 teaspoon
Raisins / kishmish 1 tablespoon
Almond / badam 1 tablespoon
Vegetable oil fried potatoes
Composition of gravy:

50 grams of butter
Cardamom Green 5
Clove 5-6
Bay Leaf 2
Cinnamon sticks 3 small pieces
Onion 2
Cashew nuts 15
Tomato 4
Salt flavor
All dry red cold 4
Green Chill 2
Kasoori methi / dry gourd leaves 1 teaspoon
Food color, red 1/8 teaspoon
Ginger garlic sauce 1 teaspoon
Garam masala powder 1/2 teaspoon
Cream 1/4 cup

1. Remove the potato skin and wash it. Horizontal cutting of each potato, as shown below.

2. Scoop out the potatoes and crush them (keep the scoop out for later use). Heat the oil in the pot and fry potato chips to make sure they are cooked well.

3. Take them out of the oil and put them on a separate plate.

4. Fry the frying part of the potato until it is cooked properly. Place it on tissue paper to absorb excess oil.

5. Put it in a bowl and crush it with your hand. Add coriander leaves, fried onions, red chilled powder, salt, raisins and almonds in the bowl. Mix well.

6. Take the fried potato shells and fill them with fillings. Keep on one side.

7. Take fine linen, put the cardamom green, clove, bay leaves and cinnamon sticks. Make it a Potli.

8. Heat the pressure cooker, add butter, cashew nuts, potli and onions. Fried for 30 seconds.

9. Then add chopped tomatoes, salt, dry red cold and greenish with 1 cup of water. Close the lid, the pressure in the high flame cooking a whistle, reduce calories, cook for 10 minutes.

10. Let the pressure drop and cool at room temperature. Discard Potli from the cooker. The cooled mixture was removed from the mill and ground to produce a slurry.

11. Heat the non-stick pan with butter and add the milled paste. Cook spices at low fire for 7-8 minutes.

12. Add ginger – garlic sauce, garam masala powder, edible pigment and Kasoori methi. Cook the spices under low fire for 8-10 minutes.

13. If the gravy is thick, add 1/2 cup of water and cook for 1-2 minutes. Add the cream and mix well and then add the stuffed potatoes.

14. Bake at low flame for 2 minutes. Turn off the flames, with some butter and delicious aloo makhani decoration ready for service. And hot with pancakes and rice.

How to make Hara Chana Masala peas get recipe here


How to make Hara Chana Masala peas get recipe here

1.4 kilograms authentic
50 ml of oil
4gm ginger and green cold, chopped
1gm asafoetida
10g cloves
10gm bay leaves
10g salt
3gm sugar
Lemon juice
5gm garam masala powder
5 grams chopped parsley

How to make Hara Chana Masala:

Heat the oil, add fennel, cloves, bay leaves, chopped ginger, green pepper, fry 2 minutes.
Add hara channa and cook until complete.
Add lemon juice, chopped parsley and garam masala powder.
Decorated with chopped parsley Harrah chana masala and served hot.

images used for reference from bawarchi

How to make veg frankie roll recipe you can try at home


How to make veg frankie roll recipe you can try at home
for aloo stuffing:
2 tsp oil
½ capsicum, thinly sliced
2 potatoes, boiled, peeled and mashed
¾ cup paneer / cottage cheese, crumbled
1 tsp kashmiri chili powder / lal mirch powder
½ tsp garam masala powder
½ tsp chaat masala
salt to taste
other ingredients:
2 tsp butter
3 chapathi or wraps
6 tsp tomato sauce
½ cup lettuce, thinly chopped
1 carrot, thinly chopped
½ onion, thinly sliced
3 tsp green chutney

Instructions ( 1 cup =255 ml)
firstly, in saute capsicum for 2-3 minutes in some oil.
further, add boiled potato and crumbled paneer.
add chili powder, garam masala powder, chaat masala and salt.
mix well and prepare cylindrical shaped sticks. keep aside.
now, add butter onto the tawa.
and roast leftover chapathi or wraps until they warm up.
now place the roasted chapathi or wrap on a flat surface.
spread generous amount of tomato sauce.
also place lettuce, carrot and onion in the centre of chapathi.
further, place the prepared cylindrical stuffing of aloo in center.
and apply green chutney.
now fold the bottom up.
also slowly, fold both the sides one after another.
roll into aluminium foil or butter paper covering the frankie.
finally, veg frankie or kathi roll is ready to serve with tomato sauce.

image used for reference only from zomato

How to make hyderabadi chicken special biryani at home


How to make hyderabadi chicken special biryani at home
Do Rice
Basmati Rice – 3 cups
Onion – 1 large
Green cold – 6
Ginger Garlic Sauce – 1 teaspoon
Salt – if necessary
Fennel powder – 1/4 teaspoon
Coconut milk – 1 cup
Water – 3 cups
Butter – 2 teaspoons

Do gravy
Chicken – 2 pounds (cut into pieces)
Onion – 2 (chopped)
Tomato – 3 (chopped)
Ginger Garlic Sauce – 2 teaspoons
Green Cool – 10 (Slit)
Mint wine – 1 cup (chopped)
Coriander – 1 cup (chopped)
Curd – 4 tblsp
Fennel powder – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Corriander Powder – 2 teaspoons
Frozen powder – 2 teaspoons
Turmeric powder – 1/2 teaspoon
Pepper – 1 teaspoon
Garam Masala Powder – 1 teaspoon
Whole Garam Masala – 1 bay leaves, 2 cinnamon sticks, 5 cloves, 3 Cardomom
Salt – if necessary
Butter – 2 teaspoons
Fried onion (Birista) – 1 cup
Roasted cashew nuts – 10 pieces or as needed
Lemon juice – 2 teaspoons
Orange food color / saffron – a pinch

Prepare the rice
1. Immerse rice in water for about half an hour.
2. In the frying pan to heat a small butter, add onions and green pepper, fry until the color becomes brown.
3. Add ginger garlic sauce and fry for a minute.
4. Add fennel powder and drained rice. Fried rice for a few minutes.
5. Add coconut milk, water and salt to make it cooked until cooked 3/4 of rice.
In this case,

Do gravy
1. Heat the ghee in a pan and add the whole corn.
2. Add onions, green peppers and mint leaves, fry.
3. Add ginger garlic sauce and fry until the mixture is golden yellow.
4. Add the tomatoes and cook until the tomatoes are mashed.
5. Add all dry flavor powder, salt and curd. Boil the mixture.
6. Add chicken pieces and fry well.
7. Cover, cook for 10 minutes, turn off. Chicken juice is ready.

Prepare Dhum
Method 1 (on top of the furnace)
1. Take a heavy bottom container and add about 2 inches of prepared gravy.
2. Add half of the rice as the next layer.
3. The next layer with the remaining gravy, the remaining rice as the last layer.
4. Top with chopped parsley, fried onions and cashew nuts.
5. Mix the orange food color / saffron with lemon juice and sprinkle it on top.
6. Cover with a tight lid.
7. Place a tug on the top of the furnace, and place the container on top of the furnace.
8. Keep the flame at a very low setting and cook for about half an hour.

Method 2 (in an oven)
1. Take a baking dish or an aluminum dish, add chicken juice as the first layer.
2. Add the semi-cooked rice as the second layer and top with chopped parsley, fried onions and roasted cashew nuts.
3. Mix the orange food color / saffron with lemon juice and sprinkle it on top.
4. Cover the tray / tray with aluminum foil and cook for half an hour in a 350 degree oven.

image courtesy by used for viewing purpose only