SCHEZWAN FRIED RICE RECIPE | VEG SCHEZWAN FRIED RICE

When i posted the Schezwan sauce recipe yesterday, i promised to post the Schezwan Fried Rice recipe. So without further write up let me come the recipe of how to make schezwan veg fried rice.

INGREDIENTS:  Serves 1-2

BASMATI RICE	3/4 CUP
SCHEZWAN SAUCE	2-3 TBLSP
MIXED VEGETABLES( I Used capsicum, carrot,cabbage)	1/2 CUP
SPRING ONION	FEW
SALT	TO TASTE
OLIVE OIL	2 TBLSP
PEPPER POWDER	TO TASTE

METHOD:

• Chop the carrots, capsicum and cabbage finely along with the spring onion whites.
• Reserve the green part of the spring onion for garnishing in the last.
• In a wide pan, preferably non stick, add oil and throw in the spring onion whites.

• Saute for a minute and add the rest of the veggies and cook in a high flame for a minute.
• do not over cook the veggies, it should be crunchy.
• Add the schezwan sauce and cook in a low flame for 2 minutes.

• Meanwhile cook the rice and fluff it up with fork. Allow this to cook for sometime.
• You can keep it in the refrigerator for an hour too. This will make the rice firm.
• Add in the rice to the veggie sauce mix.

• Carefully mix it well for even mixing. Check for salt and pepper. Add if you want any.

• Garnish with the finely chopped green part spring onion  
• Schezwan fried rice is ready for serving. Serve with simple raitha or Vegetable Manchurian or Baby corn manchurian.

        

Technorati Tags: schezwan fried rice,how to make schezwan veg fried rice

SCHEZWAN SAUCE RECIPE | HOW TO MAKE SCHEZWAN SAUCE

Nornally i make vegetable fried rice for kids lunch box  and pack with plain raitha or some store bought chips. But my daughter always insist me to make Gobi Manchurian or Vegetable manchurian to accompany the Vegetable Fried rice. . But for me it is very difficult to make the elaborate manchurian on a weekday mornings. When we tasted Schezwan  fried rice few weeks back in a restaurant we all liked it and i have noted down in my to do list to make this recipe. Yes , now a days i am little organised and planning my menu ahead and kept a list of items to be blogged this year and planning accordingly. Coming to the recipe, i first wanted to post the recipe of home made schezwan sauce and i adapted the recipe from a cook book of Sanjeev Kapoor.

The schezwan fried rice which i made  with the home made schezwan sauce doesn’t need any accompaniment and both the kids liked it.
INGREDIENTS( FOR 3/4 CUP SAUCE)

GARLIC (FINELY CHOPPED)	1/4 CUP
GINGER (FINELY CHOPPED)	2 TBLSP
OIL	3-4 TBLSP
RED CHILLI	10-12
SOYA SAUCE	1/2 TSP
PEPPER POWDER	1/4 TSP
TOMATO KETCHUP	1/2 TSP
SALT	TO TASTE
WATER	1/4 CUP

METHOD:

• Soak the red chilli in water for an hour.
• Take out the seeds and grind it into a smooth paste. add a few tsp of water if necessary while grinding.
• the easier way to take out the seeds is ,  take it out before soaking. this makes the job easy.

• In a pan add the oil and add the finely chopped ginger and garlic . Saute for few minutes till the garlic turns golden brown color. Saute in a low flame, else it will not get cooked.

• Add the ground red chilli paste to this. ( 2tblsp )
• Mix well and cook for 2 minutes till the oil oozes out.

• Add the soya sauce and pepper powder.
• Add tomato ketchup and salt as needed.
• Keep in mind that the sauces(soya and ketchup) contains salt.

• Add 1/4 cup of water to this and cook for few minutes till it reaches a saucy consistency.
• Add little extra water if you want, but do not add too much.

• Sauce is ready.
• stay tuned till tomorrow to get the recipe of Schezwan Fried Rice. Check for the recipe of schezwan fried rice recipe 
• This can be stored in a clean bottle for 10 days in the refrigerator. 

 

Technorati Tags: Schezwan sauce recipe,home made schezwan sauce,how to make schezwan sauce at home,easy home made schezwan sauce

JEERA PULAO RECIPE

Jeera pulao is a very recipe which goes very well with any North Indian gravy. Whenever i bored of rolling rotis, i make this jeera rice with a rich gravy.

Let me share my way of making jeera pulao.

INGREDIENTS[ SERVES 2]

BASMATI RICE	1 CUP
CUMIN SEEDS	1/2 TSP
CARDAMOM	1
CINNAMON	A SMALL PIECE
SALT	AS NEEDED
GHEE AND OIL	1 TBLSP EACH

METHOD:

• Wash the rice and soak for 20 minutes.
• Drain the water and keep the water aside.
• In a pressure cooker, add oil and ghee. Add the cumin seeds (jeera) and cardamom and the cinnamon to this.
• Do not allow the cumin seeds to splutter immediately add drained rice to this.
• Saute for a few minutes and add the salt.

• Add the water and pressure cook for 1 whistle. Simmer for 5 minutes and switch off the flame. Normally for 1 cup rice i add 1 and 1/4 cup water.

• Fluff it up with a fork. The jeera rice is done.

 

• Serve it hot with any north indian gravy.

 

Note:

1. If cooking in rice cooker , for 1 cup of rice add 2cups of water.
2. If you want you can add fried onions once the rice is done. Though i love to add, my daughter Varsha hates to eat that. So i didn’t add.
3. Never allow the cumin seeds to splutter as it will give a medicine smell to the rice.
4. You can add slit green chilli to the rice while adding the whole spices.
5. Instead of cumin seeds you can add shahi jeera too.

Some popular dishes to go with the Jeera rice.

Technorati Tags: jeera pulao,how to make jeera rice,jeera rice recipe

STRAWBERRY LEMONADE | SUMMER DRINKS RECIPES

  When i posted the recipe of Paneer Wrap, i have few queries for the recipe of the juice which i have kept in the back drop. As summer has started i thought of posting some summer cooler recipes here and started with  Strawberry lemonade first. These strawberries i bought as i wanted to make strawberry cup cakes and  even  after making few cup cakes , few berries were left over. So here is the easy recipe of Strawberry Lemonade.

INGREDIENTS:

STRAWBERRIES	20
LEMON JUICE	1/4 CUP
SUGAR	4 TBLSP
WATER	3 CUPS

METHOD:

• Wash and hull the strawberries.
• Chop them roughly.
• Add sugar to this and keep it aside for 5 minutes. This will bring out the flavour of strawberries.
• Run it in a mixer along with the sugar . Add little water if you need while grinding.

• Strain this and add the lemon juice.

 

• Add the water and serve chilled or add ice cubes and serve immediately.

 

Note:

1. Add sugar according to the sourness of the strawberries.

Technorati Tags: strawberry recipes,summer drinks recipes,how to make strawberry lemonade,easy summer drinks,summer cooler recipes

ALOO BONDA RECIPE| A GUEST POST FROM RAK’S KITCHEN

Last week during the kids Sport day event at school, when i met Raji , she told me that she will do a guest post for me during sometime next week as i will be busy moving and settling down. That’s indeed a big surprise for me. Without any fuss,  immediately i said “okay” . Actually it was quite difficult for both of us to figure out the recipe but finally we ended up in  Aloo bonda recipe, also called as Urulai kizhanghu bonda in Tamil. 
Raji of Rak’s Kitchen doesn’t need much introduction. But still if you don’t know about  her blog just click HERE to know more about her blog. She has a wonderful space with detailed recipes and gorgeous pictures too.  Thank you so much Raji for this beautiful post . I will try this Aloo bonda soon at home.
Over to Raji now:
---------------------------------------------------------------------------------------------------------------------------------

        Aloo bonda/ urulaikizhangu bonda is a classic tea/ coffee time snack and can be made easily. It is sure a kids favourite as it has potato stuffed inside. I wanted to try this for long time, made only once before. But somehow, I haven't made it, that often. Jeyashri asked me to do guest post last December itself, but I didn’t promised her to do one as I myself do last minute posts at my blog. Now since she was busy shifting her home, I thought of doing a guest post and fill her blog by a post. Though I tried this after years, I was happy with the result, as I was bit worried how it would turn out. So here”s the snack, that would be a family pleasing snack.
    

Aloo Bonda Recipe    Cooking time : 30 mins Makes 12 bondas   Ingredients Potato 3 Onion 1 Green chilli 2 Ginger, finely chopped 1 tsp Turmeric 1/8 tsp Salt As needed   To Temper Oil 2 tsp Mustard 3/4 tsp Urad dal 1 tsp Curry leaves 1 sprig For the batter Besan flour 1/2 cup Rice flour 1/4 cup Ghee  1 tsp Pepper (black) powder 1/2 tsp Asafoetida 3 pinches Turmeric 2 pinches Cooking soda 1 pinch Salt As needed Method Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside. In a kadai/ pan, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt. Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes an drizzle a tsp of oil. Transfer to a plate and cool down. Make 12 equal sized balls and set aside. In a mixing bow, mix everything under ‘For the batter’ table with little water to make a batter, it should be thick enough to coat the potato balls. Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix. Turn over in a minute to cook evenly on both sides. Cook in medium flame. When its evenly golden fried, drain it over kitchen tissue. Notes The stuffing part can be made to suit your taste buds. You can vary the potato masala by adding mint leaves, red chilli powder etc. ; The batter Should be thick, otherwise, the look of the bonda will not be round and smooth. You can replace pepper powder with red chilli powder as will in the batter. Ghee ads a wonderful flavour along with pepper and adds crispiness too.

                  Enjoy hot with coconut chutney (getti chutney), as a tea/ coffee time snack.

Technorati Tags: aloo bonda recipe,urulakizhangu bonda recipe,tea time snacks,snacks recipe,snack recipes

BABY CORN STIR FRY | EASY BABY CORN STIR FRY

   As mentioned in one of my previous post, we shifted to the new house yesterday and was quite busy in settling down in the house. But thankfully it is within the same apartment as the locality is used to us.  This week i will be posting recipes from draft and haven’t started to click anything new in this big kitchen. Yes , the kitchen here is huge and i am so excited too. Coming the recipe of Baby corn stir fry, it is an easy and simple one and if you are fan of baby corn recipes like me, then this recipe of baby corn masala is for you. This goes well with rice and rotis too. Thank you for all my blogger friends for visiting my page in my absence. I will come back to routine from next week.

INGREDIENTS: [SERVES 3]

BABY CORN	15
ONION	1-2
CAPSICUM	1/2
GINGER GARLIC PASTE	1 TSP
SAMBAR POWDER	1 TSP
SALT	AS NEEDED
TURMERIC POWDER	A PINCH
CUMIN SEEDS (JEERA)	1/4 TSP
OIL	2 TSP
LEMON JUICE	FEW DROPS (OPTIONAL)

METHOD:

• Wash the baby corn and cut them into small pieces as shown in the picture.
• Pressure cook this till 3 whistles by adding little salt and turmeric powder.

• I made ginger garlic paste using mortar and pestle. It was very flavourful and much better than the store bought ones.
• In a  pan add oil and throw in the cumin seeds. Add the ginger garlic paste . Saute in a medium low flame for few minutes and add the onions. Chop the onions in a slightly bigger size.

• After few minutes add the cubed capsicums.
• Saute for few minutes.Let this be crunchy. Now add the sambar powder, salt. Mix well and cook in a medium low flame for few minutes.

• Add the cooked baby corn, drain if the water is too much. Little water is ok.
• Mix well and saute for few minutes.
• Switch off the flame and squeeze the lemon juice ( if adding)
• Mix well. If you want you can add coriander leaves too.

• Serve with Roti or  with rice. We had with vegetable rice.

         

Technorati Tags: baby corn recipes,baby corn stir fry,easy baby corn recipes,baby corn masala,side dish for roti