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Step-by-step guide to Schezwan Paneer and Almond Kabab

Ingredients 2 cups fresh paneer, crumbled ½ cup potatoes, boiled and mashed 4 tbsp almonds, roasted and crushed 2 tbsp onions, chopped and sautéed 2 green chilies, chopped 1 tsp garlic, finely chopped 2 tbsp schezwan sauce (recipe below) Salt and pepper to taste Oil for deep frying For the batter 2 tbsp plain flour 2 tbsp cornflour A pinch of salt and black pepper powder Water as required For the coating  3 tbsp almonds, course powder 2 tbsp bread crumbs 1 tbsp cornflour For Schezwan sauce ½ cup whole dried red chilli ¼ cup oil 2 tbsp garlic finely chopped 1 tbsp ginger finely chopped 2 tbsp onion, finely chopped 2 tbsp celery, finely chopped 4 tbsp tomato ketchup 1 tbsp vinegar 1 tbsp soy sauce ¼ tsp black pepper powder Salt to taste Ingredients for Schezwan and Almond Paneer Kabab. Click right arrow to read names Image Credit: Stefan Lindeque/Gulf News Chopped onion and green chillies Image Credit: Stefan Lindeque/Gulf News Boiled and grated potatoes Image Credit: Stefan Lindeque/Gulf News Chopped ginger and chopped garlic Image Credit: Stefan Lindeque/Gulf News Fresh Paneer or Indian cottage cheese Image Credit: Stefan Lindeque/Gulf News Breadcrumbs and crushed almonds Image Credit: Stefan Lindeque/Gulf News Homemade schezwan sauce Image Credit: Stefan Lindeque/Gulf News Spring onions Image Credit: Stefan Lindeque/Gulf News How to make Schezwan sauce 1. Heat oil and butter in a medium-sized pan. You can use salted or unsalted butter. 2. Soak dried red chilli in hot water for 30 minutes or till they turn soft. 3. Discard the water and blend into a smooth paste, adding water if required. Keep aside. 4. Now in a non-stick pan, heat ¼ cup oil, add garlic and ginger and sauté for a minute. Then add onions and sauté again. 5. Next, add celery and sauté for 2 minutes. Then, add prepared red chilli paste and cook for 2 to 3 minutes. 6. Make sure to cook the sauce until oil begins to float on top. 7. Then, add tomato sauce, pepper, vinegar, soy sauce and salt to taste. Mix well together. Homemade Schezwan sauce Image Credit: Stefan Lindeque/Gulf News Making Kababs Step 1: Add oil and butter in a medium-sized pan and heat it. Heat oil and butter in a pan Image Credit: Stefan Lindeque/Gulf News Step 2: Add 1 teaspoon of chopped garlic and sauté until light brown. Then, add a little bit of chopped green chilly as desired.  Sauté garlic until golden brown Image Credit: Stefan Lindeque/Gulf News Add green chillies Image Credit: Stefan Lindeque/Gulf News Step 3: Add onions and sauté until they turn slightly pink. In the video, Jain is adding already sautéed onions. After 15 to 20 seconds turn off the gas. Add onions and sauté Image Credit: Stefan Lindeque/Gulf News Step 4: In a bowl, add boiled and grated potato, fresh paneer or Indian cottage cheese. Then add roasted and crushed almonds.  Add grated potato, paneer, almond, and the sautéd onion, ginger, garlic Image Credit: Stefan Lindeque/Gulf News Step 5: Add the schezwan sauce to it and sprinkle salt to taste. Mix them well together. Then, add chopped spring onions and mix again.  Add schezwan sauce, sprinkle salt as per taste and mix them well Image Credit: Stefan Lindeque/Gulf News Mix all the ingredients well with a spoon Image Credit: Stefan Lindeque/Gulf News Add spring onions and mix well Image Credit: Stefan Lindeque/Gulf News Step 6: Once the mixture is ready, take a small ball-sized mixture into your hand and start rolling it between your palms. It will soon begin to bind. Alternatively, you can use a wooden board or any clean surface to roll the kababs into shape.  Note: Paneer and boiled potatoes act as great binders Roll the Kababs into shape Image Credit: Stefan Lindeque/Gulf News Press both ends to hold it together Image Credit: Stefan Lindeque/Gulf News For the batter:   In a bowl, take 2 tablespoon of plain flour, corn flour and a pinch of salt and pepper. Add a little water and mix it well. Stir continuously so that no lumps are formed. The consistency of the liquid batter should turn out to be medium. Mix the batter well Image Credit: Stefan Lindeque/Gulf News Mix until you get a medium consistency Image Credit: Stefan Lindeque/Gulf News Step 7: Gently add Kabab into the batter and cover it well. The kebabs are delicate so be sure that you pick it carefully. Cover the kabab in batter Image Credit: Stefan Lindeque/Gulf News Cover it well in batter Image Credit: Stefan Lindeque/Gulf News Step 8: Now, gently put the covered kabab in the bowl of roasted coarse almond. Coat it well. Carefully, pick the kabab in your hand, sprinkle a little more almond powder on all sides and gently place the kabab on a plate.  Coat the kabab with almond powder Image Credit: Stefan Lindeque/Gulf News Repeat the same for other kababs Image Credit: Stefan Lindeque/Gulf News Step 9: In a frying pan, heat oil. Once the oil is hot, carefully slide the kabab into it. The oil is hot at this point, so ensure to use a frying ladle to slide the kabab in, if you are not confident doing it with your hand. Slide kabab into hot oil Image Credit: Stefan Lindeque/Gulf News Turn the kabab over with a frying ladle Image Credit: Stefan Lindeque/Gulf News Collect the kabab in the frying ladle Image Credit: Stefab Lindeque/Gulf News The kababs will turn golden brown Image Credit: Stefan Lindeque/Gulf News Serve hot with tomato sauce and coriander mint chutney Vandana Jain, Special to Gulf News null The UAE-based vegetarian chef is also a culinary consultant, cook book author and owner of a culinary arts training institute in Dubai, called Vandana Jain Culinary Courses.

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Dubai's Emirates Group records Dh22b loss for 2020-21 - its first in more than 30 years

Aviation|: Dubai: The Emirates Group recorded a loss of Dh22.1 billion for 2020-21 – its first one in more than three decades as the COVID-19 wreaked havoc on the aviation industry. "The COVID-19 pandemic continues to take a tremendous toll on human lives, communities, economies, and on the aviation and travel industry," said Sheikh Ahmed bin Saeed Al Maktoum, Chairman and Chief Executive, Emirates Airline and Group. "In 2020-21, Emirates and dnata were hit hard by the drop in demand for international air travel as countries closed their borders and imposed stringent travel restrictions." Emirates received a capital injection of Dh11.3 billion ($ 3.1 billion) from Dubai, while dnata tapped various industry support programmes and availed a total relief of nearly Dh800 million during 2020-21. "These helped us sustain operations and retain the vast majority of our talent pool," said Sheikh Ahmed. "Unfortunately, we still had to make the difficult decision to resize our workforce in line with reduced operational requirements." Redundancies were implemented across all divisions - the Group’s total workforce reduced by 31 per cent to 75,145 employees. Emirates carried 6.6 million passengers (down 88 per cent) in 2020-21, while seat capacity was down by 83 per cent. The airline operations reported a loss of Dh20.3 billion after last year’s Dh1.1 billion profit, and a negative profit margin of 65.6 per cent. Dh 7.7 billion What Emirates managed to save through various measures, including renegotiating financial obligations. Heavy restructuring In keeping with the times, Emirates made sure "financial obligations were restructured, contracts renegotiated, processes examined and operations consolidated," the airline said in a statement. "The various cost reduction initiatives returned an estimated saving of Dh7.7 billion during the year." These fundamental ingredients of our success remain unchanged Sheikh Ahmed bin Saeed Al Maktoum Sheikh Ahmed added: "No one knows when the pandemic will be over, but we know recovery will be patchy. Economies and companies that entered pandemic times in a strong position, will be better placed to bounce back. "Until 2020-21, Emirates and dnata have had a track record of growth and profitability, based on solid business models, steady investments in capability and infrastructure, a strong drive for innovation, and a deep talent pool led by a stable leadership team. These fundamental ingredients of our success remain unchanged. "Together with Dubai’s undiminished ambitions to grow economic activity and build a city for the future, I am confident that Emirates and dnata will recover and be stronger than before." Strategy for next liftoff "In the year ahead, we will continue to adopt an agile approach in responding to the dynamic marketplace," said Sheikh Ahmed. "We aim to recover to our full operating capacity as quickly as possible to serve our customers, and to continue contributing to the rebuilding of economies and communities impacted by the pandemic." No changes to orders Emirates’ order book for 200 new aircraft will remain "unchanged at this time". The airline is "firmly committed" to its long-standing strategy of operating a "modern and efficient" fleet. The airline's passenger and cargo capacity declined by 58 per cent to 24.8 billion ATKMs (available tonne kilometres) at the end of 2020-21, due to the various flight and travel restrictions. This included a complete suspension of commercial passenger services for nearly eight weeks as directed by the UAE government from March 25, 2020. dnata's numbers dnata recorded a loss of Dh1.8 billion, which includes one-time charges of Dh766 million on goodwill and other intangible assets across its divisions. With reduced flight and travel activity across the world, dnata's total revenue decreased by 62 per cent to Dh5.5 billion. Revenue from dnata’s UAE Airport Operations, including ground and cargo handling totalled Dh1.7 billion. The number of aircraft turns handled by the company in the UAE was lower by 59 per cent to 78,000. “This reflects the impact of the suspension of scheduled passenger flights at both Dubai airports (DXB and DWC) in March 2020 as part of the UAE’s pandemic containment measures,” said Emirates. dnata’s cargo handling declined 18 per cent to 575,000 tonnes, amid reduced available flight capacity in the overall air cargo market over the year.