Schezuan Fried Rice
Most popular chinese dish in india, quickest recipe, amazing flavours, wonderful colors, Here goes the recipe....
Ingredients:
2 cups mixed blanched(or steamed) vegetables like beans, carrots, green peas, capsicum, corn, cabbage
3 cups par boiled rice(half cooked rice)
2 tbsp schezuan sauce(can be substituted with 1 tbsp chilli sauce or 2 tsp red chilli powder and 1 tsp vinegar)
1 tbsp soya sauce
1 tsp black pepper powder
2 tbsp garlic finely chopped
1 tsp ginger chopped
3 tbsp cooking oil(sunflower oil)
salt as per taste or 1 tsp
Method:
1. Take a wok, heat the oil, keep the flame medium high throughout the cooking process, add the garlic, ginger and saute for a while.
2. Add the blanched vegetables, black pepper powder, mix well.
3. Add the soya sauce, schezuan sauce, salt and mix well, add the rice and toss lightly.
4. Serve Hot.
Ingredients:
2 cups mixed blanched(or steamed) vegetables like beans, carrots, green peas, capsicum, corn, cabbage
3 cups par boiled rice(half cooked rice)
2 tbsp schezuan sauce(can be substituted with 1 tbsp chilli sauce or 2 tsp red chilli powder and 1 tsp vinegar)
1 tbsp soya sauce
1 tsp black pepper powder
2 tbsp garlic finely chopped
1 tsp ginger chopped
3 tbsp cooking oil(sunflower oil)
salt as per taste or 1 tsp
Method:
1. Take a wok, heat the oil, keep the flame medium high throughout the cooking process, add the garlic, ginger and saute for a while.
2. Add the blanched vegetables, black pepper powder, mix well.
3. Add the soya sauce, schezuan sauce, salt and mix well, add the rice and toss lightly.
4. Serve Hot.
Palak Khichdi
I dont know why guys order khichdi when we go to the restaurant, i mean if you can cook it in 15 minutes at home why to pay for it in the hotel, i usually order something thats really complicated and time consuming to make at home, so that i get to eat it without the time and effort anyways i was introduced to this recipe when i shifted to Mumbai after marriage and my husband ordered this khichdi when we went to eat out on weekends, at first it was like out of my standard to eat something like khichdi in a hotel but somehow i got the courage to taste it one day, and i tell you i wasnt able to stop myself from taking another bite then another then another, it just melts in your mouth and this recipe is my version of this wonderful recipe as i understood it when i tasted it, u may also add chopped tomatoes and carrot for better colour but i like it the way it is, so the taste gets concentrated on the beautiful taste and colour of Spinach. It is a bit time consuming recipe but totally worth it, trust me....
Ingredients:
1&1/2 cups basmati rice, washed and drained
3/4 cup moong+toor dal
6 cups water
About 1 huge bunch of spinach(bunch comprises of about 25-30 large leaves)
8-10 garlic pods, chopped very finely but not paste
2 inches ginger peeled and chopped very finely but not paste
1-2 medium onions, chopped
1 capsicum chopped
1/2 cup green peas(if in season or frozen)
4 green chillies chopped finely
1 tsp sugar(optional)
1 tsp turmeric
1 tbsp oil
2 tbsp ghee
1 tsp jeera(cumin seeds)
1 tsp fenugreek seeds
salt to taste
Method:
1. Discard the stems of Spinach and use only the green leaves, Blanch the Spinach(Palak), by that i mean, just take a huge vessel half filled with water and a tsp of salt, when it starts boiling, add the spinach leaves abt 7-8 at a time, let it cook for 1-2 minutes, till it looks bright green, remove and keep in a vessel to cool, repeat with rest of the spinach leaves.
2. Once it has cooled a bit puree it in the blender just like u do it for palak paneer, to a fine puree, add some water to make it super fine.
3. Cook the rice along with the dals, turmeric powder, fenugreek seeds and salt till 3 whistles and then turn off the heat, even if its 70% cooked its well and good.
3. Take oil, add the ghee to it, we take both because if you use only ghee directly in a pan , it burns very quickly, whereas if u use oil along with it, it will not burn, ok now add cumin seeds to it, after they crackle add green chillies and ginger and garlic and saute it for about 2-3 minutes.
4. Add the onions and capsicum and cook for 2 minutes, now add the spinach puree and the green peas, sugar(if using) cook again for 2 minutes, add the cooked rice and dals mixture, cook till the rice is totally cooked. Usually gets done within 4-5 minutes on medium flame.
5. You can also top it with 1 tsp of butter or ghee for added flavour and aroma, Serve Hot.
Ingredients:
1&1/2 cups basmati rice, washed and drained
3/4 cup moong+toor dal
6 cups water
About 1 huge bunch of spinach(bunch comprises of about 25-30 large leaves)
8-10 garlic pods, chopped very finely but not paste
2 inches ginger peeled and chopped very finely but not paste
1-2 medium onions, chopped
1 capsicum chopped
1/2 cup green peas(if in season or frozen)
4 green chillies chopped finely
1 tsp sugar(optional)
1 tsp turmeric
1 tbsp oil
2 tbsp ghee
1 tsp jeera(cumin seeds)
1 tsp fenugreek seeds
salt to taste
Method:
1. Discard the stems of Spinach and use only the green leaves, Blanch the Spinach(Palak), by that i mean, just take a huge vessel half filled with water and a tsp of salt, when it starts boiling, add the spinach leaves abt 7-8 at a time, let it cook for 1-2 minutes, till it looks bright green, remove and keep in a vessel to cool, repeat with rest of the spinach leaves.
2. Once it has cooled a bit puree it in the blender just like u do it for palak paneer, to a fine puree, add some water to make it super fine.
3. Cook the rice along with the dals, turmeric powder, fenugreek seeds and salt till 3 whistles and then turn off the heat, even if its 70% cooked its well and good.
3. Take oil, add the ghee to it, we take both because if you use only ghee directly in a pan , it burns very quickly, whereas if u use oil along with it, it will not burn, ok now add cumin seeds to it, after they crackle add green chillies and ginger and garlic and saute it for about 2-3 minutes.
4. Add the onions and capsicum and cook for 2 minutes, now add the spinach puree and the green peas, sugar(if using) cook again for 2 minutes, add the cooked rice and dals mixture, cook till the rice is totally cooked. Usually gets done within 4-5 minutes on medium flame.
5. You can also top it with 1 tsp of butter or ghee for added flavour and aroma, Serve Hot.