Thursday, 14 August 2014

Schezwan Sauce Flavoured Mini Bread Cigars | Indo-Chinese Preparation

 

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Hi All!

There’s no major recipe in today’s post but it’s a concept in itself which can generate many more ideas and hence the preparation left me content. The preparation was created completely out of an attempt to finish off a few things lying in the fridge. There were a few slices of bread left from the loaf I had made after baking the Komaj and there was half a bottle of readymade Shezwan sauce giving me constant stare every time I opened the fridge.

 

I have posted crispy salsa cubes earlier and that post was loved by many. So walking on the same line I tried to create these beautiful mini cigars which were loved by the kid and his friends as they were sent in the school’s snack box. The kid came back smiling from the school having  eaten the fried food which had bag full of flavours from the sauce and other condiments added. And I was happy too as I was able to finish off  stuff which could have gone waste, so one can call it best out of waste or leftover. I have shaped them as cigars but one is free to shape them into cubes, balls, ovals or whatever shape they like.

I adjusted the flavours to get a more authentic  Indo-Chinese taste which obviously the readymade sauce was lacking and hence lying in the fridge. After making it, I realised that this would make an excellent starter for parties or kitty parties and what’s best was I was able to freeze a few of them too.

I made a dip to go with it using the Schezwan sauce, so tried to use the sauce in every which way also the sauce enhanced the schezwan flavour.

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Schezwan Sauce Flavoured Mini Bread Cigars

Preparation Time:20mins| Frying Time:less than a Minute/Batch | Makes:23-25 Cigars | Difficulty Level: Easy

 

Ingredients

For The Cigars

8-10bread slices/I used the Komaj bread

2-3tbsp Schezwan sauce (or as per taste)

1-2tsp ginger-garlic paste

1/2tsp crushed celery

crushed black pepper to taste

salt to taste

dry bread crumbs as required for binding (I used about 3tbsp)

Oil for deep frying

For The Dip

5-6tbsp mayonnaise

2-3tsp shezwan sauce (as per taste)

2-3tsp sweet chili sauce (as per taste)

salt and pepper to taste

and finely chopped spring onions to garnish

Method For Mini Cigars

Crush the bread in the mixer and mix all the ingredients except the bread crumbs and salt to it.

Check for salt and adjust the consistency by adding the bread crumbs. The dough consistency should be medium soft.

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Break the dough into equal portions and shape them with a lightly wet hands as mini cigars or cylinders.

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Heat the oil and keep on medium high. Deep fry 4-5pieces at the same time. The temperature of the oil should not be reduced as what’s obtained by frying is just the colour and crunch, the ingredients used in the preparation as such require no further cooking. Also, low temperature will cause more oil absorption.

Once fried to a golden colour, remove on a kitchen towel and serve with shezwan-mayo dip.

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Method For Dip

Mix all the ingredients other than spring onions and chill the dip covered with a cling wrap till served. Add spring onions just before serving.

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8 comments:

Veena Theagarajan said...

interesting snack! love it

Ramya Venkateswaran said...

I mistakenly said its gatte,but in first impression,it seems to be bread cigars

Catherine said...

These look delicious. Blessings, Catherine

traditionallymodernfood said...

Wow woildd love to grab and taste some

Khaugiri said...

Wow Pari Lovely recipe. I must give a try for this ..... Thanks for sharing :-)

Anonymous said...

Hi could you please give the recipe of the shezwan sauce? Thanks.

Anitha Kirubakaran said...

Lovely recipe pari......a must try recipe!

Priya Suresh said...

They came out extremely fabulous Pari..

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