Cooking wth saru

Celebrating my 9th year on Facebook. Thank you for your continuing support. I could never have made it without you. 🙏🤗🎉

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Chinese summer dessert !
Vibrant Colourful Fruit jelly dumpling zongzi 🗻

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Weekend special 🍁🍂

Mandya Gowda's style lunch , And I dedicate this to all my banglorian friends .
Ragi mudde taste which I developed from bangaluru .Now I just love it .
Mudde is a compact ball of dough made from finger millet. It is a lunchtime staple of rural communities in Karnataka, Tamil Nadu and Andhra Pradesh in South India, and an important source of long-lasting energy among the rural poor.

"RECIPE IS IN COMMENT "

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Do try this yummy recipe.

Konkani style Jeev khadgi che podi (khyiliri Bhajjile)
Breadfruit Rava Tawa fry.
Ingredients
- 1 medium Size Bread fruit (Peel the skin and Cut into Triangle shape)
- 2 Tsp Red chilli powder
- 1 tsp Coriander Powder
- 1 tsp Hing
- Salt to taste
- 1 tbsp Gramflour
- 2 tbsp Cornflour

For dusting / Covering
- 2 tbsp Gramflour
- 1 tbsp Cornflour
- 3 tbsp Rava / Semolina
- 1/2 tsp Salt
- 1/2 tsp Red Chilli powder.
- 3 tsp oil
- And Tawa to fry.
Step to Follow
Marinate the breadfruit in above mentioned ingredients and keep it aside for about 30 mins.
Dust with the above ingredients and keep it aside.
Tawa fry on both sides for 10 to 12 mins till crispy golden colour.
Turn off the flame and serve hot!

Bread Kesar Malai Roll and Kesar Rabdi 💜

KUNG PAO CHICKEN




Kung Pao chicken, also transcribed Gong Bao or Kung Po, is a spicy, stir-fried Chinese dish made with cubes of chicken, peanuts, vegetables, and chili peppers. The classic dish in Sichuan cuisine originated in the Sichuan Province of south-western China and includes Sichuan peppercorns.
KUNG PAO CHICKEN
Ingredients

500g(1 lb) chicken Breast pieces ,cut into cubes
8 dried red chillies
2 tbsp vegetable oil
2 garlic cloves, finely chopped
3 tsp finely chopped fresh ginger
1 tsp Sichuan peppercorns powder
1 tsp sesame oil
2 spring onions (scallions), sliced, green and white parts separated
¼ cup roasted peanuts, and Cashews

Marinade:
1 tbsp light soy sauce
1/2tbsp Dark Soya
1 tbsp rice wine/ shaoxing wine
1tsp chilli flakes
1 egg
Cornflour

Sauce:
1 tbsp white vinegar
1 tbsp water
1½ tbsp Brown sugar
2 tbsp light soy sauce
2 tsp dark soy sauce
2 tsp cornflour (cornstarch)
2 tbsp Sesame oil

Method
Please check my complete video of making .
Hope you like this my way of kung pao chicken .
Enjoy the recipe .





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