Szechuan Fried rice

Szechuan Fried rice accompanied with dry Vegetable-manchurian, we just love it. Indian - Chinese food is our favorite cuisine too. As the name refers its a rice dish, usually I do prepare this even when there is a left over rice. The one above is also done with the left over rice, thats why the grains are not that separate from each other its bit sticky. ::( . But to do it the right way is to boil the rice in water and drain the rice after 5-7 min so that you will get the perfect rice for the recipe.

Szechuan Pepper 

In India the Szechuan fried rice is usually orange-yellowish in colour basically they add food color to it. Even i have done the same thing but originally in China the Szechuan pepper refers to the spice ( sort of peppercorns and usually dark redish brown in color) which they dry roast with seasalt and make powder and use that as spice in the rice, so called Szechuan fried rice.
I am giving here the recipe for Indian Chinese Szechuan Fried Rice.


Ingredients:

• 2 Cups cooked rice ( should not be sticky, the grains should be separate from each other->boil the rice in water and drain the rice after 5-7 min so that you will get the perfect rice for the recipe)
• 1 tbsp ginger garlic paste 
• 2 Chili Slit
• 2 tbsp oil
• Pinch of orange food color in 1 tsp of water
• Vegetables -  1 Carrot thick grated or small cubed or Julienne
•                         1/4 cup Cabbage Julienne
•                         1/2 cup Spring Onions Chopped
•                         1/2 cup Capsicum Orange / Green / Yellow / red Cubed
•                         1/4 cup Fresh coriander leaves for garnishing
• Salt to taste.

Procedure:

1. Heat oil in a pan, add chili and ginger garlic paste fry well 
2. Now add Onions then add all the vegetables one by one.
3. Fry for a minute.
4. Add salt and food color mix well
5. Now add rice and fry for another minute.
6. Serve hot with Vegetable-manchurian.
7. Garnish with Spring onions or coriander 

This post goes to mharorajasthanrecipes for  bookmark recipe every Tuesday event.

Vegetable Manchurian

After the Diwali celebrations and having those loads of sugar we decided to make something spicy and Basically Chinese.
So here goes Indian - Chinese Vegetable Manchurian.

Ingredients:


Manchurian 

• 1 cup cabbage, finely chopped
• 1/2 onion finely chopped
• 1 tbsp ginger garlic paste
• 2 carrots grated
• 1 capsicum chopped
• 1-2 strings of spring onion
• 1 green chili finely chopped
• salt to taste
• 3-4 tbsp plain flour 
• 2 tbsp corn flour
• Oil for deep frying

Gravy

• 1/2 carrot grated
• 1/2 capsicum cubed
• 1 string Spring onion chopped
• 1/4 cup cabbage, Julienne
• 1 tbsp soy sauce
• 1 green chili, silted
• 1 tbsp corn flour (mix with 1 tbsp water )
• 1 tsp ginger garlic paste
• salt to taste.
• 1 tbsp oil

Procedure:

1. Manchurian - Mix all the ingredients together and make small balls, as shown above.
2. Deep fry in oil, till golden brown.

1. Gravy- Heat oil in a pan, add vegetables, ginger garlic paste, chili. Fry well.
2. Add water if you need more gravy else add the corn flour mixture and soysauce.
3. Add Manchurian and fry well. 
4. Add salt.
5. Serve hot with Fried rice or Szechuan Rice
6. Garnish with Spring onions 

Stir fry

Ingredients:
1 cup beans
1/2 zuchinni chopped
1 carrot diced
1 onion diced
1/2 bowl fresh coriander
1tbsp soy sauce
1tbsp ginger garlic paste
1 tbsp oil
salt to taste

Procedure:
1) heat wok add oil than ginger garlic paste, soy sauce. Fry for 1-2 min.
2) add onions, carrot, beans, zucchini, and fry for 2-3 min. Add salt.
3) Garnish with coriander.
Serve with Congee
Can top with roasted peanuts or cashew nuts or Sesame seeds

Congee

Congee (Chinese rice soup)

Ingredients:
6 cups water
1/2 cup jasmine rice
1/2 tsp grated ginger
salt to taste

Procedure:
Add rice, water  and garlic in a large pot. When water is boiled, turn it down to medium low and put the lid on. Let it cook in medium low for 1 - 2 hours or until the congee is creamy. Stir occasionally.
Serve with Stir fry

Stir fry Sprouts

Chinese Fried vegetable

Ingredients:

• 100 gms bean sprouts 
• 1 carrot sliced
• 2 strings of spring onion chopped
• 1/2 '' ginger grated
• 1 tsp soy sauce
• 1/2 rice wine
• pinch of brown sugar
• salt to taste
• freshly ground pepper
• 1 tsp oil

Procedure:

1. Heat oil in a pan add ginger,soy sauce and rice wine, sugar. let it simmer for 30 sec.
2. Add sprouts and carrots, fry well and taste for salt , if needed then add more. Cook for another 30 sec.
3. Before serving garnish with spring onions and carrots and ground pepper.