Cook Up Restaurant-Style Chinese At Home With Chef Sanjay Thumma’s Recipe During Lockdown
South Indians love their rice and there is nothing that can replace it. Despite trying many things and alternatives, a good and filling meal is never complete without at least a few morsels of rice. But on the other hand, eating ‘Annam, puppu, neyyi, avakai‘ can get boring too. What do you do at cannot even go to a restaurant? Well, our Vah Re Vah host and chef Sanjay Thumma has the perfect solution. Check out his recipe.
Watch the full recipe here:
Chef Sanjay suggests that you start your process by gathering all the vegetables lying around. Veggies like carrot, baby corn, tomatoes, capsicum, bell peppers, beans or green leafy vegetables are more than enough. You can also add paneer or tofu for extra protein and texture.
Start by taking a pan on medium heat and add oil. When the oil starts heating up, add chopped garlic and ginger, black sesame seeds, green chillies and cashew nuts. Mix them well, add the veggies and saute lightly.
Now, add soya sauce, tamarind pulp (a healthier substitute to vinegar), and some water. Keep stirring for a few minutes, and then add crushed black pepper, tomato ketchup, a dash of salt and sugar. Allow everything to cook well. When it starts boiling, check for the taste.
Next, take a small bowl and add some cornflour into it. To this, add a few tablespoons of water and mix it to ensure that there are no lumps. Add this slurry slowly into the pan and allow it to thicken. And take it off the flame once you achieve your desired consistency.
You can either serve it with white rice or dump the rice in the mixture and coat it well before serving. Either way, the one that’s guaranteed is amazing and healthy homecooked food with a restaurant-style touch.