Sunday, November 30, 2014

Szechuan Fired rice is an easy to make spicy fried rice item. Best alternative for the normal fried rice. A real easy to make spicy rice for the spice lovers. You can make this rice plain by adding sauces and spring onion too. I have added veggies to make it more healthy. Non vegetarians could add pieces of chicken or scrambles egg too in this rice. I make vegetable, Egg and Chicken fried rice version with Szechuan sauce. I am making this rice with home made Szechuan sauce.

Easy to make in a jiffy so it suits lunch boxes. Could be served with Chilli Fish, Chilli Broccoli, Mushroom Manchurian, Baby corn Manchurian, Broccoli Manchurian, Seasame Honey Chilli Chicken recipes.

Sichuan Fried Rice

Preparation Time: 5 minutes
Cooking time: 25 minutes
Cuisine: Chinese
Serves: 2-3

INGREDIENTS:
Basmathi rice- 1 cup
Oil- 3 teaspoons
Garlic, chopped- 1 big clove
Carrot, chopped-1 small
Beans- 4-5
Cabbage, chopped- 1/2 cup
Capsicum, chopped- 1/2
Spring Onion- 1
Szechuan sauce- 1 teaspoon
Soya sauce- 1 teaspoon
Pepper- pinch
Sugar- 1/4 teaspoon
Salt-to taste
Schezwan Fried Rice

PROCEDURE:
  • Half cook the basmathi rice with salt and drain the excess water and allow to cool.
  • Heat oil in a broad pan or wok add the chopped garlic and fry for ten seconds till the flavour arises. 
  • Then add chopped veggies of your choice like carrots, beans, cabbage, capsicum, sweet corn and little salt and a pinch of sugar.
  • Allow to cook the veggies in low flame by constant stirring. Sprinkle little water if needed. Veggies should be cooked but the colour should not leaves from veggies.
  • When the veggies are almost cooked add the half cooked rice, szechuan sauce and soya sauce.
  • Season with pepper and salt. At-last sprinkle some chopped spring onion and mix well and switch off the gas.


When we think about spicy Chinese food the first food item click in our mind is the Szechuan recipes such as Szechuan Fried rice, Sechuan Noodles, Szechuan  Stirfries..etc. This spicy sauce is so versatile and can be used in many preparations from rice to side dishes like gravies.

Initially i was getting ready made Szechuan sauce from super markets and will finish off so soon and wanted to make home made version. So i referred Sanjeev Kapoor Chinese Dishes book and internet to make this sauce to suit my taste buds. This sauce is really fresh in flavours than the store bought one. You could use celery and Szechuan pepper powder instead of normal pepper powder if you get these ingredients or simply omit them in this recipe.


Sichuan Sauce

Preparation Time: 5 minutes
Cooking time: 10 minutes
Cuisine: Chinese
Makes: 250 ml

INGREDIENTS:
Dried red chillies- 30 nos (Use Kashmiri Chilli for less spicy)
Oil- 1/4 cup
Garlic cloves, finely chopped-20 big cloves
Ginger, finely chopped/ grated-1 inch
Vinegar- 2 teaspoon
Tomato ketchup/sauce- 6 tablespoons
Pepper powder- 1/4 teaspoon
Salt- to taste
Sugar- 1/4 teaspoon

Chinese Sauces

PROCEDURE:
  • Slit the red chillies lengthwise and remove the seeds and soak them in hot water for 30 minutes (or) Boil them for 5-7 minutes.(Be careful while handling red chillies they are fiery and wash the hands well with soap)
  • In a blender jar add the chillies and grind as a fine paste by adding little water.
  • Heat oil in a pan and add chopped garlic and ginger and cook for about a minute on low flame till the raw smell leaves the garlic should not turn golden colour.
  • If you get celery you can add 2 tablespoons of celery and cook for a minute of two. If you donot get it omit and continue the recipe.
  • Now add the red chilli paste, vinegar and 1/4 cup of water and cook for two minutes till the raw chilli flavour leaves. 
  • Now add the tomato sauce and salt and sugar to balance the taste. 
  • Allow to cool to room temperature and transfer into a air tight bottle and refrigerate. This sauce wont spoil easily like pickle as the oil floats on top. 
Szechuan Sauce

Szechuan Sauce


Saturday, November 29, 2014

I wanted to make this Mangalore bonda for quite long time. When i saw the Vijay tv program Samayal samayal hosted by Venkadesh Bhut makes me to do this recipe with the spicy and little sweet onion chutney. He has prepared in an authentic way with a tasty dip. As the dip was so easy to prepare i planned to prepare the same dip for my bondas. I have added little rice flour for the crunchiness  and texture for the bondas.

Perfect snack for this chill weather with a hot cup of tea. So easy to prepare with in 15 minutes even with a super easy and tasty dip. Slightly crunchy on outside and soft and porous on inside. Tastes awesome with this chutney. Do try this recipe for this winter and let me know the feed back.

Mysore Bonda

Preparation Time:5 minutes
Fermentation Time:10-15 minutes
Cooking Time: 5 minutes
Cuisine: Andra
Serves:4

INGREDIENTS:
Maida/ All purpose flour- 1 cup
Rice flour- 1/4 cup
Curd/ thick butter milk-1/2 cup
Green chillies, chopped-2-3
Ginger, chopped- 1 inch
Peppercorns- 1 teaspoon
Jeera- 1 teaspoon
Curry leaves, chopped- 1 stand
Asafetida- 1/4 teaspoon
Salt- to taste
Baking Soda/ Appam Soda- 1/4 teaspoon

For Spicy Onion Chutney:
Onion, roughly chopped-1
Coconut, grated- 2 tablespoons
Jaggery- 1/4 teaspoon
Dried red chillies- 4-5
Tamarind- Pea size
Salt- to taste

PROCEDURE:

Bonda:
  • In a bow add chopped green chillies, ginger, peppercorns, jeera, curry leaves, asafetida, salt, baking soda, maida, rice flour and curd. 
  • Mix well and beat with hand to make a thick but dropping consistency.(Medhu vada batter consistency) Add extra curd if needed.
  • Allow the batter to ferment for about 15 minutes.
  • Heat oil in a pan and beat the batter with hand for a minute and drop gooseberry sized batter into the hot oil and fry till golden brown. 
  • Drain from oil and serve with spicy onion chutney or coconut chutney.
Onion Chutney:
  • To make Onion Chutney combine roughly chopped onion, coconut, jaggery, dried red chilli, tamarind and salt. Add some water and grind well to make a fine puree. 
  • Make tempering by heating a teaspoon of oil and splutter mustard seeds, urad dhal and add some curry leaves.(This step is optional)
Mangalore Bonda



Vendakka Sambar is a tasty single vegetable sambar. This sambar is generally prepared in each an every tamil home atleast weekly once. This is easy to prepare and a flavourful sambar. Mostly served with plain rice(steamed rice) and poriyal(vegetable stir fry). But it can be used with idli or sambar too.

Easy to make comfort food. Healthy and also a perfect protein rich dish for lunch. It goes well with any stir fries like poriyal or thoran. I used to make carrot, cabbage or beans thoran to serve with this yummy sambar.

Ladies Finger Sambar

INGREDIENTS:
Toor Dhal/ tuvaram paruppu- 1 cup
Turmeric powder- 1/4 teaspoon
Oil- 2 teaspoon
Vendakkai/ Ladies Finger-10 nos
Peral Onion-15 (or) Large Onion- 1
Garlic- 2 cloves
Tomato- 2 small
Tamarind - small gooseberry size
Chilli powder- 1 teaspoon
Coriander powder- 1 1/2 teaspoon
Coriander leaves- hand ful

To temper:
Oil- 2 teaspoon
Mustard seeds- 1/4 teaspoon
Fenugreek/ Methi seeds- 1/4 teaspoon
Cumin/ jeera- 1/4 teaspon
Curry leaves- 1 strand
Dried red chilli- 1
Asafetida- big pinch
Bhindi Sambar

PROCEDURE:
  • Pressure cook toor dhal with 2-3 cups of water and turmeric powder till mushy.
  • Using back side of the ladle or masher mash the dhal and and keep aside.
  • In a deep pan heat two teaspoons of oil and add the pearl onion, garlic. Once the colour starts to change add the tomatoes and cook till soft.
  • Add the cut ladies finger pieces and salt fry in that oil for fifteen seconds on medium flame.
  • Add the tamarind water and masala powders chilli powder, coriander powder and mix well and cook till the raw smell of masala and tamarind leaves.
  • Add a cup of water and close with a lid and cook the ladies finger cooks soft (should not turn so soft/ mushy or pale green colour) for about a minute till soft.
  • Add the mashed toor dhal and mix well. Add a cup or more water till you get the desired consistency of sambar.
  • In another pan heat oil in a pan and splutter the mustard seeds. Then add the fenugreek seeds and fry them till light brown colour.
  • Now add the jeera and dried red chilli and curry leaves and fry for fifteen seconds. Atlast switch off the gas and immediately add a big pinch of asafetida on the hot oil.
  • Pour the tempering over the sambar and allow to boil once. Garnish with some chopped coriander leaves and switch off the gas. 
Ladies Finger Sambar



Friday, November 28, 2014

There are various types of biryanis available through out India. Kashmiri, Lucknowi, Hyderabadi, Mughalai Biryani..etc. Amongst all Hyderabadi Biryani is one of the popular South Indian Biryani.
The original recipe was shared from my neighbour. I often makes this recipe at home mostly Chicken Biryani.

Hyderabadi biyani is one of my favourite biryanis. I love the home made versionof this biryani than the famous biryani shops. Katchi Biryani is prepared with the yogurt based masala gravy marinated with the meat and cooked under Dum with the half cooked rice. To make this wonderful biryani little bit of time and patience is very important.

Kachchi Ghost Ki Biryani

INGREDIENTS:
Mutton- 1 Kg
Basmathi Rice- 3 cups ( For 1 kg meat :1/2 kg rice is the proportion )
Papaya paste/ Vinegar- 2 teaspoons
Salt-to taste
Green chillies-5
Curd/ Yogurt- 1 cup
Turmeric powder- 1/2 teaspoon
Red chilli powder- 3 teaspoons
Garam masala powder- 1 teaspoon
Ginger garlic paste- 1 tablespoon
Jeera/ Shah Jeera- 1/4+ 1 teaspoon
Onion, chopped and deep fried- 2 large
Oil- 2 cups (to fry onions. Reserve 1/4 cup oil to marinate)
Ghee/ Butter- 6-8 teaspoons
Coriander leaves-1 + 1/2 handful
Mint leaves- 1/2+ 1/2 handful
Saffron/ Turmeric powder/ Food colour- 1 teaspoon dissolved in warm milk- 1/4 cup
Raw Garam masala (cinnamon, cardamom, cloves, bay leaves)- each 4
Lemon- 1

Preparation Time: 1 hour 30 seconds
Cooking Time: 45 minutes
Cuisine: Andhra
Serves: 6-8.

PROCEDURE:
  • Slice the onions and deep fry the onions till golden brown colour. It should not turn deep brown.
  • In a bowl add the mutton and papaya paste/ Vinegar and allow to tenderize for 10-15 minutes.
  • After that add 2 slit green chillies, ginger garlic paste, jeera-1/4 tsp, curd, turmeric powder, chilli powder, garam masal powder, half of the fried onions, onion fried oil- 1/4 cup, coriander leaves and mint leaves and salt and mix well and allow to marinate for 1 hour. 
  • While the mutton is soaking half cook the rice with salt, a teaspoon of ghee, a teaspoon of jeera, raw garam masalas cinnamon, cardamom, cloves, bay leaves.
  • Drain the excess water and allow to cool in a broad plate.
  • Keep the marinated mutton inside a thick bottom pan and spread evenly. Layer half of the cooked rice and level the top.
  • Keep some fried onions, coriander and mint leaves, 2 teaspoons of ghee, 2 slit green chillies and sprinkle little garam masala powder for flavour.
  • Again layer with remaining rice and top it with saffron/ turmeric milk in circular motion. Cover with aluminium foil or dough to keep it air tight.
  • Close with a lid and keep some weight on top.
  • Allow to cook for 45 minutes on stove top on very low flame. (or) Keep the vessel on top a tawa and cook 15 minutes on high flame and remaining 30 minutes on low flame. 
  • Serve with Onion raitha and boiled egg.

Hyderabadi Kachi Gosht ki Biryani

Katchi Ghost Ki Biryani

Chilli Fish is a Indo Chinese recipe suits with any Chinese dishes like Fried rice or Noodle as a main course. It is a real treat for the fish food lovers. I like the juicy tender fish inside the spicy sauce. This dish can be prepared as dry, semi dry or gravy form by adjusting the sauces and the corn flour the thickening agent added in this recipe. The fried fish can be served as a starter.

Any white flesh fish with out skin can be used to make this dish. I have used here the King fish for this recipe.

Chilli Fish


INGREDIENTS:
Preparation Time: 5 minutes  Cooking Time: 20 minutes
Category: Main Course  Cuisine: Indo-Chinese

INGREDIENTS:

To marinate fish:

Any white flesh Fish, cubed- 1/4 kg
Chilli powder- 1/4 teaspoon
Pepper powder- 1/4 teaspoon
Ginger garlic paste- 1/2 teaspoon
Salt- to taste
Lemon juice- 1/2 teaspoon

Fried Fish Batter:
All purpose Flour/ Maida- 4 teaspoons
Corn flour- 3 teaspoons
Baking powder- 1/2 teaspoon (optional)
Chilli powder- 1 teaspoon
Tomato sauce- 1 teaspoon
Soya sauce- 1 teaspoon
Sugar- big pinch
Salt- to taste
Oil- To deep fry

To make Chilli Fish:
Oil- 3 teaspoons
Onion, cubed-1
Green chillies- 2
Garlic- 3 big cloves
Capsicum/ bell peppers, cubed- 1 small
Salt- to taste
Sugar- 1/2 teaspoons
Chilli powder- 1 teaspoon
Tomato sauce- 1 teaspoon
Soya sauce- 3 teaspoons
Corn flour- 3 teaspoons
Spring onion, chopped-1

Fish Manchurian

PROCEDURE:
  • To marinate the fish mix chilli powder, pepper powder, ginger garlic paste, salt and lemon juice in a bowl and marinate the fish and allow to soak for 10 minutes.
  • Mean while in a bowl mix all purpose flour, corn flour, baking powder, chilli powder, tomato sauce, soya sauce, sugar, salt and water. Mix well as a semi thick slurry without any lumps. If you drop the batter from spoon it has to drop. Batter should not be thick or thin.
  • Dip the marinated fish inside the batter and fry in hot oil till crispy and golden brown.
  • In another pan heat oil and add the onion, green chillies and garlic and cook till the onion becomes transparent.
  • Now add the capsicum and cook till white blisters starts to appear on the skin.
  • Add sugar, salt, chilli powder, tomato sauce, soya sauce and mix well.
  • Dissolve corn flower in 1 cup water and add and stir continuously.
  • Once the sauce starts to thicken add the fried fish and mix well till the gravy coats well and thickens. If needed add a teaspoon of oil and cook well till the floury taste leaves. 
  • Garnish with chopped spring onion and serve hot.


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