SCHEZWAN FRIED RICE

My daughter love different dishes made by using schezwan sauce……on a rainy day me too crave for the spicy schezwan cuisine. So made this schezwan fried rice for dinner. After making it, I realised that I have not posted schezwan rice recipe. So posting it today. For this recipe I used schezwan sauce which is also homemade and recipe is there in my blog. This fried rice is completely addictive, there is tons of flavours going around it. It has lots of garlic and ginger in it which gives a nice aroma to it and make it more tasty. Just do one thing. Keep tasting the rice and adjust the sauce level accordingly. Schezwan fried rice is very similar to usual fried rice recipe we make with the additional spicy schezwan flavour. 

This Indo-Chinese dish is very easy to make and very quick too. If you have leftover rice and schezwan sauce at home, then you can make this in a jiffy. If you don’t want to strain yourself making schezwan sauce at home, you can make it with store brought schezwan fried rice masala or schezwan sauce. Believe me, it tasted just like we get in restaurants. So here is the step-by-step recipe with pictures for Schezwan Fried rice. Do try it at home and enjoy…and do  not forget to share your experience with me.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS:

For making rice:

2 Cups Basamati  Rice

Salt as needed

1 teaspoon oil 

4 Cups Water

Other Ingredients:

¼ Cup Grated Cabbage or finely chopped

1 Medium Sized Onion

1 Carrot cut into fine jullienes

2-3 tablespoon Spring Onions + 1 teaspoon for garnishing

1 Capsicum, finely chopped

2-3  Green Chillies, chopped

1 tablespoon Garlic, minced

½ tablespoon Ginger, minced

Salt as needed

½ teadpoon White Pepper Powder

1 teaspoon Vinegar

½ tablespoon Chilli Garlic Sauce

4-5 tablespoon Schezwan sauce [recipe is shared for homemade schezwan sauce in my blog]

METHOD:

Making of rice:

STEP 1 – Wash the rice well under tap water for 2-3 times.

STEP 2 – Soak the rice for ½ an hour. Saoking makes rice longer in length and rice separates easily while cooking.

STEP 3 – Take a pan with 4 cups of water and boil the water.

Add salt in it and let it come to rolling boil. Then add the soaked rice and cook.

STEP 4 – Boil and cook the rice till 80-90 % done. Switch off the flame. Check if the rice is cooked or not. 

STEP 5 – Drain the rice on a colander

and put some cold water over it which prevents the further cooking.

Keep it aside.

How to proceed:

STEP 1 – Heat a pan with oil in it. Add chopped green chillies in sauté well.

STEP 2 – Then add chopped ginger and garlic. Saute well for 1 minute.

STEP 3 – Add chopped or sliced onions in it. Mix, sauté and cook till the raw smell disappear.

STEP 4 – Then add chopped veggies in it. Mix well and give a nice stir.

STEP 5 – Add white pepper powder and salt in it and mix it well.

STEP 6 -  Now add tomato sauce, schezwan sauce and mix it well and cook for a minute.

STEP 7 – Add cooked rice in it and stir it well to combine rice well with the veggie-sauce mixture.

STEP 8 - Finally add some greens from spring onion and shredded cabbage and mix well.

STEP 9 - Switch off the flame and your Schezwan Fried Rice is ready to serve.

Serve hot schezwan fried rice with schezwan sauce/ chutney and enjoy.

NOTES: * If you don’t want to use store brought schezwan sauce then  Homemade Schezwan Sauce                 recipe is shared in my blog. Do visit the recipe and make it at home. Or you can use store                   brought one.

             * You can add green peas, paneer in your rice with other veggies.

             * This rice are best to serve with Veg Munchurian or Paneer Munchurian.

KAVERI PANEER TIKKA

Kaveri Paneer Tikka is a South Indian style paneer tikka flavoured with curry leaves. It is spicy, flavorful and delicious too. This is very easy, quick recipe and can be served with any spicy dip sauce. You can use this tikka as fillings for chapatti wraps or can be served as a starter snack or as an accompaniment. This recipe of paneer don’t need paneer tikka masala. It is one of the best paneer recipes that requires either BBQ grill or Conventional oven to get smoky flavour. This method gives nice and crispy texture to paneer and vegetables but does not have smoky flavour.  You can give smoky charcoal flavour to your paneer tikka  using charcoal and ghee if you want .

Recipe credit goes to Chef Gautam Maharshi.

INGREDIENTS:

250 gms Paneer

For mariantion:

4-5 Sprigs Curry Leaves[30-35 leaves]

½ teaspoon Black Pepper Powder [optional]

1 tablespoon Green Paste [chillies+ginger+ garlic]

2 teaspoon Coriander Powder

1 teaspoon Garam Masala Powder

1 teaspoon Aamchur Powder

2 teaspoon Cumin Powder

½ teaspoon Ajwain

1 tablespoon Thick Curd

½  tablespoon Cheese Spread

Salt as needed

Oil for shallow frying

1 -1 Pepper cut into cubes [all coloured ][optional]

1 Onion [cut into big chunks]

METHOD:

STEP 1 – Wash the curry leaves and let them dry on a colander.

STEP 2 - Heat a pan and dry roast curry leaves in it till crispy.

STEP 3 – Crush them with hands and keep aside.

STEP 4 – Cut the paneer into big size squares or rectangles and keep them aside.

STEP 5 – Now take a mixing bowl, add , coriander powder, cumin powder, garam masala powder, aamchur powder, salt and crushed curry leaves powder.

STEP 6 – Add oil and curd in it and mix it well.

STEP 7 – Marinade the paneer pieces with it and keep aside.

STEP 8 – Heat a non-stick pan on medium heat. Add 1 teaspoon oil on it.

STEP 9 – Place 3-4 pieces of marinated paneer over it and shallow fry on medium heat.

STEP 10 – When done from one side, flip them and shallow fry on the other side until done.

STEP 11 – When done remove from pan. Insert and arrange them on skewers or tooth picks with onion and pepper and serve.[see notes]

Serve hot with schezwan sauce, mint chutney and tomato sauce or with any dip as per your choice.

NOTES: * Mariande the cubed peppers and onion chunks with the leftover marination masala and                      roast after paneer is done. Arrange them with paneer on skewers and serve.

CHICKEN - 65 DRY AND WITH GRAVY

A Hyderabadi gravy version of making chicken 65which can be eaten as a starter and is deep fried snack item sauted in gravy made with boneless chicken. Here I have shared both the ways –dry version as well as with gravy. Chicken 65 is delicious, deep fried chicken from the house of Tamil Nadu which is marinated with spices and tempered with green or dry red chillies, mustard seeds and curry leaves. It came out too good and beyond my expectations and loved by all at my place. Even I was surprised myself how fast, easy and yet tasty is this recipe!!! Check this out and try this recipe at home and surprise your family.  You can get ready made masala packet in daily needs shop or super market, I always make it with fresh masala prepared at home. Please follow the steps and notes properly while making this dish.    

INGREDIENTS:

250 gm Boneless chicken

1 teaspoon ginger, finely chopped

1 teaspoon garlic, finely chopped

¾ teaspoon Kashmiri or byadgi red chilli powder

10-12 curry leaves, finely chopped

Salt as needed

1 teaspoon oil

1 teaspoon oil

1 teaspoon garam masala powder

¾ tablespoon corn flour

Oil for deep frying

1 -1/2 tablespoon curd

Seasoning for dry version-

2 generous pinch Kashmiri chilli powder

2 sprigs of curry leaves

½ green chillies, slit and de-seeded

Seasoning for gravy-

3-4 tablespoon curd [see notes]

½ teaspoon garam masala powder

½ teaspoon red chilli powder

2 sprigs curry leaves

1-2 green chillies, slit and de-seeded

A pinch of salt

METHOD:  

STEP 1 – Wash and pat dry the chicken pieces.

STEP 2 – Take a bowl and add red chilli powder, vinegar, oil, pepper powder, ginger- garlic, garam masala and salt

and other ingredients  in a bowl.

STEP 3 – Add vinegar

and curd to it

and mix all together till combined well.

STEP 4 – Set  this marination aside for 10-20 minutes.

STEP 5 – Now add chicken pieces in the marination and coat them well with the masala.

Refrigerate it for about 30 minutes-2 hours.

STEP 6 – Heat oil in kadai. Deep fry the chicken pieces till golden brown or cooked well.[see notes]

STEP 7 – Drain excess oil on kitchen towel.

Seasoning Chicken 65 dry-
STEP 1 – Now take 1-2 tablespoon oil [see notes] in a wide kadai, add curry leaves, green chillies and fry till crisp. Add chilli powder, stir it to blend in oil. Swtich of the stove.

STEP 2 – Add fried chicken chunks to it and toss well. Chicken 65 is ready to serve.

Serve hot and spicy chicken 65 with some schezwan sauce and onion rings.

To make Chicken 65 gravy-

STEP 1 – Heat oil, add slit green chillies, curry leaves and sauté for 1 minute.[see notes]

STEP 2 - Add ½ teaspoon chilli powder, 2-3 tablespoon Tomato sauce and 1 teaspoon soya sauce. Mix well.

STEP 3 – Then add chicken chunks and give a nice stir and toss them for a minute.

STEP 4 – Add 2-3 tablespoon water to make gravy and cook for another 4-5 minutes. Serve hot.

Serve hot chicken 65 with gravy and enjoy.

NOTES: * Don’t over fry the chicken pieces, it can make them hard and chewy, so be careful while                   frying. They should be fried properly.

               * Here I used the oil from the same oil which we used for frying.

               * You can use 2-3 tablespoon tomato sauce and 1 teaspoon soya sauce instead of curd and                     garam masala for gravy.

               * Here I used 1 roughly sliced onion and some big pieces of capsicum in my dish. But you                   can avoid it.

               * Marination helps to tenderise the chicken and make it soft.

               * Adjust the spice powders according to your taste buds.

               * Make sure you can add chopped curry leaves in the marination they give excellent flavour.

               * Vinegar gives an amazing flavor to the finished dish, but if you are not comfortable using                 vinegar replace it with lemon juice but highly recommend using vinegar.

PANEER PASANDA

Friends today I am going to share the recipe of Paneer Pasanda and I hope you all like it. As per it’s name everyone loved the dish at my place. Traditionally this dish comprises of paneer triangles that are stuffed with rich khoya and dry fruits mixture and then shallow fried and added to a thick and creamy tomato based gravy. Here I am sharing the recipe but not with stuffed paneer traingles as I was confused about it. So I made it without stuffing but I promise I will share the original recipe as early as possible.This mildly spiced gravy can be enjoyed with just white rice or as accompaniment to rotis and naan. I have shared so many recipes with paneer in my blog as paneer / cottage cheese is loved by all in my family. Paneer Pasanda is a rich and aromatic paneer recipe cooked in flavors of garlic, kasoori methi and cream. Learn to make easy and tasty paneer pasanda and make your meal a remembrance one.

INGREDIENTS:

250 gm Paneer/ Cottage Cheese [ cut into triangles]

3 Medium sized Tomatoes, chopped

2 Medium Onions

6-8 Cashew Nuts

½ “ Ginger

4-5 Garlic Cloves

1 Bay Leaf

2 Black Cardamom [masala vilaichi]

1 Green Chilli, chopped

½ tablespoon Kasoori Methi

½ teaspoon Garam Masala

¼ teaspoon Turmeric Powder

1 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

1 teaspoon CuminPowder

½ Cup Fresh Cream [amul]

½ Cup Water

 2- ½ tablespoon Oil + 1 tablespoon Oil

2 tablespoon Fresh Coriander, chopped

Salt as needed

METHOD:

STEP 1 – Grind cahsews in mixer grinder to a smooth and fine paste. [see notes]

STEP 2 – Make a paste with ginger, garlic and green chillies.

STEP 3 – Blanch the onions and make puree [see notes]. Make tomatoes puree by crushing them in small mixer jar.

STEP 4 – Cut the paneer into triangles.

Heat 2-1/2  tablespoon oil in a pan over medium flame. Shallow fry the paneer triangles until edges become light brown.

Drain them on tissue paper to remove excess oil.

STEP 5 – Heat remaining 1 tablespoon oil in a kadai.

STEP 6 – Add bay leaf and black cardamom in it and sauté for 1 minute.

Then add garlic, ginger and onion in it. Saute well till the raw smell goes off or until it turns light brown.

STEP 7 – Add tomato puree and saute until oil starts to separate from sides.

It takes approximately 2-3 minutes.

STEP 8 – Add cashew paste and mix well and sauté it for 1 minute.

STEP 9 – Add powder spices in it and mix well.

STEP 10 – Add water and mix it and bring it to boil.

STEP 11 – Season it with salt and when it starts to boil, add kasoori methi, garam masala powder 

and shallow fried paneer in the gravey.

STEP 12 – Mix well and cook the gravy for 2-3 minutes or till desired consistency.

STEP 13 – Add fresh cream and give a nice stir to mix it well and cook for another 2 minutes.

STEP 14 – Turn off the flame and let the curry stand for 5 minutes.

Transfer in in a serving bowl and garnish with chopped coriander. Serve it.

Serve hot paneer pasand with naan, paratha, chapatti or rice and enjoy.

NOTES: * Here I have cashew powder ready so I used that only for my recipe. 
              * Already have onion paste ready in my fridge so used that only.

              * You can cut the paneer into rectangles or squares instead of triangles.

              * Cahsew nuts gives a thick and creamy texture to your gravy. You can replace it with poppy seeds too. Soak them and make a fine paste.

              * You can use boiled matter and shallow fried capsicum in this recipe to make best paneer pasanda. Add it at step no. 11.