Schezwan Veg fried rice recipe |schezuan vegetable fried rice|indo chinese food

Husband loves Indo Chinese food. Esp. Spicy food.Since last week I Had been getting requests to make schezwan chicken fried rice 

last friday it suddenly started raining in bangalore & then i decided to make schezwan veg fried rice.So i made one with home made schezwan sauce since we dont like readymade versions & using fresh sauces adds a different taste to your food

Pls click here  for recipe of    schezwan sauce home made recipe .


Few side dishes for schezuan veg fried rice

chicken Manchurian
chilli paneer

schezwan chicken

veg balls in hot garlic sauce

schezwan baby corns

babycorn manchurian

Babycorn 65

Chicken chilli

idli manchurian

 Schezwan sauce has tremendous flavor when added to the Chinese rice, noodles ,chicken and soups it gives unique taste. This sauce can be used to do many indo chinese food. If you prepare this in advance and store it in fridge you can make any chinese dish in no time. You need to store this in glass bottle.

Few indo chinese dishes

Schezwan chicken hakka noodles

VEG HAKKA NOODLES

Egg vegetable hakka noodles

Hongkong style chicken hakka noodles

SINGAPORE STYLE CHICKEN HAKKA NOODLES

Veg fried rice

CHICKEN FRIED RICE

SCHEZWAN CHICKEN FRIED RICE

EGG FRIED RICE

ASIAN STYLE VEG FRIED RICE PULAO

SCHEZWAN EGG HAKKA NOODLES

Ingredients:
2 cup Basmati rice / jasmine rice / long grain rice
1 Medium red +yellow capsicum, washed, deseeded ,cut into julienes
1 Medium green capsicum, washed, deseeded and finely chopped
3 Spring onions, washed and sliced ,greens chopped ( keep half reserved for garnishing)
1/4 cup Carrot, washed, peeled and chopped
1/4 cup purple cabbage (u can use green cabbage too)
1/4 Cup French beans, washed and finely chopped
1/4 cup moong sprouts
1/2 tbsp green Chili sauce
2 tbsp Soya sauce
2-3  tbsp schezwan sauce home made (adjust amount as per your taste levels)
1 tbsp Vinegar /lemon juice
1/4 tsp Salt to taste
1 inch ginger chopped
8-10 Garlic  chopped
1-2 green chilli chopped
1 tsp sugar,salt as needed
3 tbsp oil




Method:

1.Pick, wash rice in enough water and drain for 10-15 minutes . Boil water, add 1tsp oil ,rice and little salt.

2.Cook rice on low heat till rice is tender.Take care not to overcook the rice. Each grain of rice should be separate. 



3.Chop all veggies &ginger garlic & keep aside





4.When rice is done  add 1 tsp oil ,spread in a big plate , fluff it gently with a fork  & keep under fan.
 


7.Heat oil in a kadhai / large pan and stir fry chopped chillies,garlic & ginger on a high flame





8. Next mix all the chopped vegetables & saute very fast for 1 minute .



9.Take care that vegetables are not overdone, they should be crisp. next add soya,chilli, schezwan sauce ,sugar & mix well .Add rice & mix properly .




 10.Mix salt ,vinegar and pepper to taste. taste rice and add schezwan sauce if required .


11.Reduce gas flame  and Cook the schezuan veg  fried rice for 2 minutes and serve hot.

12..Garnish it with green part of spring onions & spring onion flower & serve hot with veg manchurian  veg balls in schezwan sauce .

 


Tips:

   1 . Add one & half cup of water to 1 cup rice so as to prepare fine rice.

   2. Chinese dishes are prepared on a high flame.

   3.  Vegetables have to be sauted fast taking care not to overcook.

   4.  Just freshly cooked rice is hot, steamy, very moist and a little sticky. All of those things would make a very clumpy and soggy fried rice. Thats why day-old rice makes the best fried rice (storing in the refrigerator dries out the rice).

 5.  I almost always use BASMATI Rice for fried rice

6 If you feel rice is less spicy add more schezwan sauce after adding rice .& mix well

7. use salt carefully as sauces already contain salt

Punjabi Dum Aloo recipe |How to make restaurant style dum aloo at home

Dum aloo is a popular dish which you will find on the menu cards of many restaurants in india.
It is probably the most celebrated and rich potato dish in the Indian Cuisine with each state having their own recipe. But kASHMIRI DUM ALOO and PUNJABI DUM ALOO rule amongst all recipes
Have blogged earlier about kashmiri dum aloo recipe which you can check here

Difference between KASHMIRI DUM ALOO and PUNJABI DUM ALOO 
Both Kashmiri and Punjabi dum aloo use fried, boiled baby potatoes; but the gravies are very different and hence the texture, the colour and the taste.

1. The only fresh vegetable that kashmiri recipe uses is potatoes.Apart from oil and yogurt, all other other ingredients are in dry powder form. This is an extremely spicy dish and it has a very sharp, distinct flavour. This sharpness comes from the use of dry ginger powder which is really pungent. The dish has brownish red colour. Kashmiri red chilli powder lends a beautiful red colour to this yogurt based gravy without adding to the hotness of the taste as these chilies are not hot. 
if you want to cook authentic kashmiri dum aloo, kashmiri red chilli powder is a must or your dish might just lack the electrifying colour.

2.As opposed to almost dry Kashmiri dum aloo, Punjabi dum aloo has a semi thick gravy and is not as sharp in flavour. It uses more of fresh ingredients.it uses the classic north Indian onion-tomato gravy.

Todays recipe is more of a restaurant style punjabi dum aloo. 

punjabi dum aloo sweetness from onions , tang from tangy tomatoes and curd ,creaminess from cashews and spiciness from indian spices .End result is a royal,shahi ,nutty creamy , delicately spiced & flavored dum aloo.

Ingredients

Baby potatoes - 10-12 pieces
Onion - 1 medium sized (finely chopped)
Tomatoes - 2 medium sized (pureed)
Ginger - 1/2" piece
Garlic - 2-3 big cloves
Fresh green chillies - 1-2 pieces
Yogurt - 2 tbsp
Water - 1.5 cups
Sour cream - 2 tbsp (optional)
Red chilli powder - 1/2 teaspoon or to taste
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
fennel powder - 1 tsp
2 tbsp  cashews or 10-12 king sized cashews soaked in water for 30 minute
Salt - to taste
Oil - for frying + 2-3 tbsp oil /butter/ghee for making dum aloo
A few chopped coriander leaves for garnish

Method

1 rinse the baby potatoes and boil them for 2 whistles .Make sure that you don't overboil your potatoes or else they might break and loose structure.

2. peel potatoes Deep fry these potatoes till golden brown.Prick them all over with a tooth pick making several holes. Keep aside.




3.grind the onions, ginger ,green chilli, garlic to a smooth paste.also blend the tomatoes to a smooth puree.
4 grind the soaked cashew to a smooth paste.beat the yoghurt to a smooth paste.

5.heat 2 to 3 tbsp oil/ghee.add the bayleaf,black cardamom and cinnamon.saute till the oil becomes fragrant and then add the onion-ginger-garlic paste.on a low flame fry the paste till it becomes golden brown and the oil separates. 

6 Next add the tomato puree and stir for 3-4 minutes,now add the turmeric powder, coriander powder, red chili powder, garam masala powder, fennel powder,salt one by one.
stir again and fry till the oil separates for about about 10-12 minutes.



7.Reduce the heat/flame to low and add cashew paste and  diluted yogurt. Mix well and fry till the oil separates for about about 10 minutes.

8.Now add 1 cup water and drop in the fried  potatoes and give it a gentle stir and cook covered for about 4-5 minutes or till gravy becomes semi dry (see tip 1)



9 garnish with coriander leaves 

10 Dum aloo Punjabi tastes best with laccha paratha, but it is also a great combination with poori,naan ,kulcha ,triangle paratha or tandoori roti.
Being a gravy dish, it goes well with rice too













Tip
1.You can adjust the consistency of the gravy as per your choice. Add some more water if you like it thin; cook it uncovered on high heat for a few minutes if you want to reduce the gravy.

Cabbage Stir Fry andhra style | Cabbage Vepudu |kobi kobbari bhaji

A healthy protein enriched Cabbage Vepudu or Cabbage Stir Fry in an Andhra style.




a simple classic Andhra style veg fry using cabbage, chana dal (bengal gram),urad dal, red +green chillies , coriander leaves and coconut. It is quick to make and healthy and yes with minimum spices too




would like too mention that after tasting this at colours and flavours hotel in hyderabad started eating this stir fry cabbage sabji

Ingredients:
  1 small Cabbage,shredded thinly
  2 red chillies cut into pieces
  3-4 Green chillies,slit
  2 tsp Chana dal (bengal gram) (optional -i didnt add)
  1 tsp Urad dal
  1 tsp Mustard seeds
  1 tsp cumin seeds
  a pinch of Turmeric powder (optional -i didnt add)
  a pinch of Asafoetida
 4-5 garlic cloves
  1 inch ginger shredded
 2 tbsp grated coconut
  5-6 Curry leaves
  1 tbsp Oil
  Salt to taste

 



Method:

1.Heat oil in a pan and crackle mustard seeds ,jeera and add asafoetida.
2. Add chopped garlic,ginger, chana dal,urad dal and fry them until they turn golden in color.
3.Add curry leaves, red chilli ,green chillies and fry them until they wilt.



4.Now add shredded cabbage,and fry well for 3-4 mins.


5. Cover it and cook for 5-6 mins.

6.Add salt at the end and mix well.

7.mix grated coconut  and serve it hot with Rice/Rotis.



tip
1 add salt at the end or your sabji can turn mushy

Hyderabadi style chicken curry |authentic hyderabad chicken masala

You would have known my love for hyderabadi and andhra cuisine if you are a regular visitor to my blog

Hyderabadi cuisine is known for its marriage of flavors and spicy dishes. I like the rich flavor of spices in their recipes.secondly its addictive and thirdly its rich by which i mean the use of spices and nuts

I end up cooking andhra cuisine mostly during weekends



Presenting a royal rich and spicy chicken curry which is not only tasty but also truly rich and royal and which is truly nawabi

The marinated chicken is cooked with freshly grounded paste and curd.

Ingredients:
 

To marinate

Chicken:250 gms (i used boneless)
Yogurt: 1/2 cup
ginger garlic paste - 1 tsp
turmeric pinch
1 tsp Garam masala powder (see below for recipe)
1 tsp red chilli powder
pinch saffron
Salt
 


Paste to grind

Onion: 1 big onions
 Tomato: 2 medium
 Ginger: 1” piece
 Garlic: 6-7 fat cloves
cashewnuts soaked in water - 1 tbsp
Green chillies: 2
 Red Dry guntur chillies: 3-4 as per your heat tolerance (soak in warm water for 10 minutes)
 

Garam masala powder to grind in mixie :

Poppy seeds: 2 tsps
 Cumin: ½ tsp
 Coriander seeds: 11/2 tsp
 Black pepper: ½ tsp
 Green cardamom: 2 pieces
 Cinnamon: 1” piece
 cloves: 3
 Oil: ½ tsp

Other
mint leaves - 1/2 cup
Kashmiri mirch powder: 1 tbsp
Whole garam masala: 2 cloves, 5-6 peppercorns, little mace and ½” piece cinnamon (optional)
 Oil: 4-5 tbsp


Method:
1.Take a kadhai or a pan and heat ½ tsp oil. Roast all the spices under spice powder on low heat till they are couple of shades darker. Take out and let it cool. Then grind to a fine powder

2.Wash  chicken thoroughly and and drain excess water. Add the yogurt, salt,turmeric ,chili powder,ginger garlic paste, half mint leaves,pinch saffron ,1 tsp garam masala made in step 1. Mix well. Cover and set aside for ateast 1 hour 




 
3. In pan add oil ,once hot  add the sliced onions, salt and caramelize it on medium flame till they turn golden brown in colour. Now add all ingredients mentioned above under Paste to grind and saute for 2-3 minutes .let it cool and grind to smooth paste in mixie

4 heat remaining oil in kadhai or pan. add whole garam masalas  to the oil when it starts to smoke. now reduce  flame to  medium and once they start to pop add the ginger-garlic paste, turmeric powder, kashmiri chili powder ,rest of pudina leaves ,mix well now add onion tomato paste made in step 3 and cook it till the raw smell is gone and oil start to appear on sides.

5. now Add the chicken along with the marinade and  Cook it on medium flame by stirring and covering for another 10 minutes .you should see the oil floating on the top.


6. now  add 2 cups of warm water, cover with a lid and pour little water on top of the lid.Cook  till chicken is cooked .now  add the 1 tsp of garm masala powder made in step 1 and mix well
7  switch off the flame.garnish with coriander leaves
 

8 Serve with plain white rice  ,baghara rice or tandori roti and sliced onions plus lemon wedges

Lasun Shev |Garlic sev marathi recipe| lahsun karasev

There is nothing that beats fresh ,home made snacks. Sev is one of them.
A touch of garlic to the Sev gives it an amazing flavour.

I HAVE POSTED TWO VERSIONS EARLIER NAMELY

OMA PODI/ PLAIN YELLOW SEV RECIPE

TIKHAT SPICY SHEV RECIPE


Lasun shev is my favourite of all shev recipes.i have memories of enjoying this lasun shev at my thane aunts house with tea.

The crunchy sev has a delectable garlic flavour and is best enjoyed as snack with onion, tomatoes and chillies tossed over the garlic sev.
I love this garlic flavoured spicy sev very much 


This is prepared with the use of garlic. garlic along with spicy taste makes this combination a perfect one.
You can season this dish with any of your favorite spices.

Red chilly powder, Black pepper powder and clove powder make the sev spicy.
You can also add in cumin seeds (jeera) or carom seeds (ajwain) to the dough.Just make sure you roughly crush them before adding. 

you need a chakli press for making this shev
Make thick or thinner sev by using disc with big holes or small holes respectively.

Try and avoid whole spices if you are using the thinner sev disc as it is difficult to press the sev out of the chakli press and the spices get blocked

Ingredients:
2 1/2 cups Bengal Gram flour (Besan)
1/2 cup  Rice flour
4 tsp hot melted Ghee /oil
2 tsp Red chili powder
1 tsp Ajwain/owa
1 tsp turmeric powder
5-6 small Garlic pods
Salt to taste (1.5 tsp roughly)
Oil, for deep frying


METHOD:

1.Heat 4 tsp oil on medium heat.

2. grind garlic to a smooth paste with  salt and some water if required while grinding.
 Strain it through a thin mesh strainer, press the paste with a spoon .Throw the pulp and reserve the strained water.

3.Mix together besan, rice flour, owa,turmeric, salt, red chili powder and the hot oil. Mix it with a spoon or with your hand till everything is incorporated well.chk for salt if required add accordingly

4 Now slowly add in the garlic paste water reserved in step 2 and start kneading it into a dough, similar to a chapati dough. knead it to a dough of soft texture.. Keep it aside for 15 -20 min.

5.Oil the chakli/sev press (sorya) from inside.use disc with big or small holes as per your wish. Heat oil in a big frying pan.once oil is hot Keep the heat to low-medium. 



6. Divide the dough into 2 cylindrical shapes and push the dough into the chakli press,keep remaining dough covered.

7. Press the shev press clockwise in circular motion over hot oil to make smaller circles and finish off when you come to center. Try to keep a single layer for even frying. Do not overlap, otherwise some parts will remain uncooked. {Safer alternative would be to press the shev on paper towels and then add in hot oil.}

8.Let the sev fry for few seconds. With the help of jhara (spoon with holes)  turn the sev over carefully. Fry for another 10 - 15 seconds. Remove sev from pan and place on a tissue paper to remove excess oil Start next batch. Make sure you do not brown the sev too much.

9.Once it is cooled down to room temperature you can store it in dry air-tight container. You can store it like the swirls or slightly crumble them while storing.
Serve it as a snack with tea/coffee.

Below is thin lasoon shev image





Tips

1.Be careful when you press the sev into the hot oil as oil can splash if press falls in oil.ensure your hands or the chakli press is not oily.Safer alternative would be to press the shev on paper towels and then add in hot oil.

2.preferably use flat pan to fry these, so you can fry a large batch at a time.

3.When you drop shev in oil, there will be a lot of bubbles. Once the bubbles start to disappear that means the sev is being cooked.once the bubbles subsides in the oil and then turn to the other side and fry again until you get golden in color. Don't wait too long for the sev to change color here. They might end up burning.

Chakali bhajani flour recipe |chakli chi bhajani peeth |how to make chakli bhajani peeth at home

According to me chakli is the queen of diwali faral recipes .Diwali feast is incomplete with out home made savory, crispy Chakali's .

BHAJANI CHAKLI RULES AMONGST ALL CHAKLIS,if you are a maharashtrian or have tasted bhajani chakli i am sure you will know why am i saying so.

In maharashtra and mumbai you get this chakli bhajani flour easily in shops .Nothing can compete the taste of home made chakali and especially if its made with homemade chakli Bhajani  flour

 chakli is a spiral snack made during diwali festival also known as murukku in south. peeth means flour. word bhajani is derived from the word bhajane in marathi which literally means to roast

In bhajani flour various lentils and pulses are roasted along with few spices and then ground in a flour mill.

Ingredients

1 kg rice (tandul)
250gms bengal gram, split (Chana dal),
50 gms black gram, split ( white Urad dal)
100 gms yellow  moong dal
1/2 cup coriander seeds(dhane)
1/4 cup cumin seeds(jeera)
lavang(cloves) 10-12
black pepper (kali miri) - 10-12
cinamom sticks (dalchini) - three one inch sticks


Method:

1.wash rice properly ,and drain water . let it dry under fan in shade (do not dry under direct  sunlight)
2.Since we are not going to wash dals ,first pick any stones from dals ,then clean dals with damp cotton cloth separately
3.Dry roast each dals separately on medium heat, until golden brown. Dry roast rice and pohe till brown.
4 Then roast Cumin seeds and Coriander seeds and spices (lavang ,black pepper , cinamom sticks ) until aromatic.
5.Let all roasted Items cool down. Mix all and grind to fine powder.you can give it in flour mill .This flour is called 'Chakali chi Bhajani'.
The grinding can be done in a good grinder or flour mill, so Bhajani will be pure and not of mixed quality.   This roasted Flour is used to make Chakali.
6.Store this Bhajani in an airtight container upto 4-5 months.

For making bhajani chakli recipe click here

LAYERED KARANJI RECIPE | PADRACHI KARANJI

LAYERED KARANJI /PADRACHI KARANJI
I had till date never attempted to make layered karanji .so thought of attempting the same on second day of navratri .Called my mom & asked for the recipe on phone. Initially I tried to prepare small quantity.But the first attempt turned out to be successful.

INGREDIENTS

COVER
1 cup (maida) all purpose flour
2tsp rava (semolina)
1/4 cup heated ghee (mohan)
pinch salt,
1/2 cup cold milk

FILLING
1/2 cup shredded coconut (dry) or desiccated coconut
2 tbsp poppy seeds,
1/2 cup ground sugar
2 tbsp thin semolina,
2 tsp ghee to roast semolina,
2 tbsp chopped dryfruits ( almonds,pista,cashewnuts)
1 tsp cardamom powder, raisins

SAATHA
3 tbsp ghee,
1 tbsp corn starch (Corn flour)/rice flour

METHOD
1.Mix all the ingredients for the cover and make a medium dough.

 2.Cover and set the dough aside for half an hour.
3.Roast coconut lightly until just pink.
4.Roast poppy seeds until golden .Roast semolina in ghee until it emits aroma and turns light brown
5.Crush coconut with hands or in a blender.
6.Mix coconut, sugar and poppy seeds, semolina, ground cashews, nuts and cardamom powder. This is the filling for karanjis.

7.Whip ghee with a egg beater until it turns light and fluffy.
8.Now add corn starch to it and again beat for a couple of minutes.This will make the saatha.

(To check if the saatha is ready, do this test: Take some cold water in a small bowl. Drop some whipped mixture into it. If it quickly dissolves, still more whipping is required. If the mixture floats on water, the saatha is ready.)
9.Now we have to prepare the actual karanjis
10.Knead the dough well and divide it into 4 equal sized balls.
11. Roll out one ball with a rolling pin into a thin puri(disc). Keep it under a wet cloth and flatten out another ball into a similar shaped disc.

12.In a similar fashion, roll out 4 puris and keep 3 aside under a wet cloth to keep them from drying out. Spread 2 tsp saatha over the disc evenly upto the edge.
13. Place the second puri over it and press gently.
14. Again spread some saatha over it and place the third puri onto it. Press lightly.
15. Repeat the process with the fourth puri, finishing with saatha on top of the fourth puri.
16. With gentle hands, wrap the puri tightly to form a roll.

17. Trim both the ends of the roll and cut it lengthwise into 1 inch wide pieces.

18. Place a piece on the rolling board press it with palms and roll it out into a thin disc. Do not apply any flour to it.

19. Place 2 tsp of filling in the center of the disc.Fold the disc in half to form a semicircle.

20. Apply some milk to the edges and seal tightly. Trim off the extra edges with a karanji cutter ('kaatane') to get the curvy edge .

21. Heat enough ghee (or ghee and oil in half) in a deep frying pan/kadai. Once heated turn the heat to low to medium.

22.Slide one karanji into the oil and keep tossing the oil over it so all the layers open up nicely. Flip and repeat the process.
23.Fry karanjis in the batches of 2 to 3. Once light golden, remove and drain on a paper towel.
Store in airtight container after it is cool.