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Showing posts with label CHINESE STYLE. Show all posts
Showing posts with label CHINESE STYLE. Show all posts

Sunday, April 26, 2020

Schezwan Fried Rice!

Schezwan Fried Rice is very spicy and delicious rice. This is one of the popular and famous dish in Indo chinese food. It is my favourite and my family fav dish. Do checkout the recipe.




















Ingredients
Rice - 2 cups(Steamed)Basmati Rice 
Onion - 1 no
Ginger garlic - 4 tblspns (Chopped finely)
Beans - 10 nos
Carrot - 1/2 no
Spring onion - 1 tspn(chopped) for garnishing - Optional
Coriander leaves - finely chopped
Red chilli powder - 1 tspn
Vinegar 1 tspn
Sugar a pinch
Tomato sauce - 1 tspn
Soya sauce - 1 tspn
Schezwan sauce - 2 tblspns
Salt as per taste

To make schezwan sauce - Grind
Soak 10-12 dry red chilli in hot water, remove seeds and grind to fine paste with 4-5 garlic pods. You can cook in oil till raw smell goes with salt and sugar 1/2 tspn.

Preparation Method
Wash basmati rice and pressure cook. Keep separately and cooled. This should be grainy consistency.
Cut onion, garlic, carrot, beans finely and keep aside.
Heat a wide wok/kadai on medium high, add oil, onion, a dry red chilli, chopped garlic, pinch of salt, sugar and saute till transparent.
Add carrot and beans. Saute for 1min.
Add the schezwan sauce, chilli powder and cook for 3-4 mins.
Add all sauces, saute till its half cooked.
Add rice and mix well. Check on salt. Toss for a minute add vinegar and off the stove.
Garnish with chopped spring onion/coriander.

Rice is ready, Serve hot with Tomato Ketchup or Manchurian gravy. 

PS - Your feedback is appreciated. Do try recipe from (http://www.sarascorner.net/) take a picture and send it to me through Facebook message or mail me at simplysara07@gmail.com. Will be glad to add in my page Tried & Tasted album on FB or post on my page. Do follow me on Instagram id - saraswathiyer for more food stories and recipe ideas.Thank you.


Monday, March 12, 2012

Paneer Manchurian | Dry Version !

This has been in my drafts since long long time and thought of posting it now. This manchurian is very tasty and I love paneer. The first dish I order when we go to a restuarant is gobi manchurian or paneer machurian always.


Ingredients
Fried Paneer - Click here for recipe

For Manchurian
Onion - 1 no chopped
Capsicum - 1/2 no chopped
Green chilli - 1 no chopped

Ginger - 1/2 inch chopped
Garlic - 1 no chopped
Fresh coriander leaves (Cilantro) - Chopped 1 tspn
Spring onion - 1 no chopped

Dark Soya Sauce - 2 tspns
Tomato Sauce - 2 tspns
Chilli sauce - 1 tspn

Salt to taste
(Adjust all the sauces according to your taste)

Preparation Method
For Manchurian
In a pan/wok, add oil, add onion, ginger, garlic, green chilli, capsicum and fry till its transperant.
Then add chopped capsicum and saute.
Add all the sauces and mix.
Add fried paneer and mix. Cook for 2 mins.

Garnish with chopped coriander leaves or spring onions.



Paneer Manchurian is ready to serve.You can serve dry manchurian as starter.

Serve hot with tomato sauce or fried rice.

Notes - I didnot know about light and dark soya sauce, came to know when I reached Singapore. So check before buying.

Wednesday, June 29, 2011

Cauli Brocolli Manchurian

In my previous post, I had posted Cauli Brocolli Crisps. I used the same for making this Cauli Brocolli Manchurian. My family liked it a lot.


Ingredients
Cauli Brocolli Crisps click here for recipe 

For Manchurian
Oil - 1 tspn
Onion - 1 no chopped

Capsicum - 1/2 no chopped
Ginger - 1/2 tspn chopped finely
Garlic - 1 no chopped
Spring onion - 1 no chopped
Soya Sauce - 1 tspn
Tomato Sauce - 2 tspns
Chilli sauce - 1 tspn(as per your taste)or Green chilli- Optional
Ajinomoto - a pinch
Salt to taste
 For Manchurian
In a pan add oil (Can use left over oil after deep fry) add onion, ginger, garlic and fry till its transperant.
Then add chopped capsicum and saute. Add salt.
Add all the sauces and mix. If required all some more sauce as per your taste. Add the deep fried veggie. Mix well cook for few mins.


Garnish with chopped coriander leaves or spring onions.


Serve hot with tomato sauce or fried rice.

Enjoy the delicious Cauli Brocolli manchurian.

Notes - Fresh coriander leaves (Cilantro) can be used instead of spring onion.

Friday, October 29, 2010

Veg. Bread Spring Roll

Veg. Bread Spring Roll is prepared with bread and vegetables. Kids will love it. Its a good starter and snack.

Ingredients
Bread slice - 4nos
Oil - Deep frying

Stuffing
Cabbage - 1cup(Grated)
Carrot - 1 cup (Grated)
Onion - (optional)
Garam Masala - 1/2 tspn
Red Chilli powder - a pinch
Turmeric - a pinch
Oil - 1/2 tspn
Salt




Preparation Method
In a pan, put oil cabbage, carrot, garam masala, red chilli powder, turmeric and salt. Cook til its half done. Dont cook fully. Off the stove.

Take a bread piece, cut off the edges and stuff a tspn of the veggie and roll it. Seal the edges with water or maida paste. Coat them in maida paste.

Heat oil in a kadai/wok and deep fry these till brown.

Veg. Bread Spring Roll is ready to serve. Serve it with Tomato Ketchup or as it is.

If you have not sent in your entries to AWED Brazil event do send it today as it ends on 31st Oct.

Thursday, August 19, 2010

Varalakshmi Nombu/ Vratham

Courtery - google

One of my reader had asked me to post about this festival here.
After Aadi maasam all festivals will start. Varalakshmi Nombu /Vratham / Vrat is a festival  observed in India. Goddess Lakshmi is worshipped on this day. Ladies decorate the kalasam with silver idol of lakshmi (Called Mukawada in Kannada) with a coconut , new saree, kolams(rangoli) and jewels. They fill the pot with rice, dal, money and beatle leaves. The pooja is performed in the morning. The procedures are slightly different in all states. This festival is observed by married women if only the ancestors were following. Otherwise they do not do nombu and just do Lakshmi pooja. Like before marraige in mom's place they will celebrate but at in laws place they don't follow it and vice versa. 9 yards saree is worn on any special occasions by Tamil Brahmins or Iyer.

Lord Ganesh pooja is performed first then followed by Goddess Lakshmi.

You can start decorating the house today itself with Madi. So early morning its easy to perform the pooja.

Evening kumkum with fruits, sweets and bangles are offered to the neighbours.

We don't celebrate this but my sister-inlaws house they do. So to blog I took some information from her. Thanks akka.

Coming to Recipes

Many varieties of dishes are prepared on this day.
(Click on the name for recipes)

Ullandu Kozhakatai - scroll down for recipe
Pooranam Kozhakatai - scroll down for recipe
Payasam
Paruppu Vadai
Vella Appam
Sundal
Panagam
Kalanda Sadam
White Rice
Sambar
Rasam
Poriyal
Pachadi

On all festivals cooking is done without Onion and Garlic. To know about any other festival click here.

I am giving recipe for

Pooranam Kozhakattai(Sweet Steamed Dumplings)

Ingredients
Rice flour - 2 cups
Water - As required
Oil - 1 tspn
Fresh Grated Coconut - 2 cups
Powdered Jaggery - 1 cup(As per choice of yours)
Salt a pinch

Preparation method
Filling
In a Kadai, heat the jaggery with little water. Once its dissolved and becoming thick, add grated coconut and mix well.
Once it becomes thick off the stove. Let it cool.

Dumpling
In a wide bowl, boil little water with a tspn of oil and a pinch of salt.
Then reduce flame and slowly add rice flour stir continuously until it thick.
Now once the dough is cooked for 5mins. Allow it to cool a bit and with oily hand make a soft dough out of it.
Take a big lemon size and spread like you do for puris. Stuff a tspn or more in the center and close it with water. So its almost crescent shape.

Do same with the rest of them and Steam for 10-15mins in Steamer or Idli cooker.

Ullandu Kozhakattai

Follow same procedure stated above for the dough.

Filling
Ullandu/Urad Dal - 3/4 cup
Kadala Paruppu/Channa Dal - 1/2 cup
Red Chilli - 2 nos(As per your taste)

Grind this to fine paste in blender or mixie.

Then in a Kadai, add oil, mustard, hing, curry leaves, dry red chillis saute for a minute.
Now add the grounded mixture, salt and mix well. Cook till the raw smell leaves. If required add little oil.

Now when done fill the dumplings and steam it in Idli cooker for 10-12 mins.

Offer Neivedyam to God and enjoy it.

Click here for detailed Kozhakattai recipe.

The next festival for us is on Aug 24th Avani Avittam click here for details.

Happy Varamahalakshmi Festival to all those celebrating.

Tuesday, July 28, 2009

Gobi Manchurian (Dry)

Gobi manchurian is a very famous Indian-chinese starter. I love gobi manchurian dry. I never miss to have in Shanthi Sagar, Bangalore when I go home. Have seen many small shops for only Gobi and Fried rice.

I was missing Gobi manchurian and tried preparing last weekend. It was very good and yummy.
Ingredients
Cauli Flower - 1 medium size
Kadalai Maav (Besan/Chickpea Flour) - 1 tspn
Chola Maav (Corn Flour) - 2 tspns
Arasi Maav (Rice Flour) - 4 tspns
Chilli powder - 1/2 tspn
Kesari colour a pinch - Optional I have not used.

Oil for deep frying
For Manchurian

Onion - 1 no chopped
Capsicum - 1/2 no chopped
Ginger - chopped finely 1/2 tspn
Garlic - 1 no chopped - OptionalFresh coriander leaves (Cilantro) - Chopped 1 tspn
Spring onion - 1 no chopped - OptionalSoya Sauce - 2 tspns
Tomato Sauce - 2 tspns
Chilli sauce - 1 tspn(as per your taste)or Green chilli- OptionalSalt to taste

Preparation Method
Make small florets of it. Put in boiling water with little salt and a pinch of turmeric for 10minutes.
Drain/Strain fully so no water is left.
Transfer it to a wide bowl. Sprinkle Arasi, Chola and Kadalai maav all over and mix well. Add chilli powder and salt. Sprinkle very little water and mix well.
Deep fry in oil and keep it separately.

For Manchurian
In a pan add oil (Can use left over oil after deep fry) add onion, ginger, garlic and fry till its transperant.
Then add chopped capsicum and saute.
Add crispy cauliflower and mix.
Add all the sauces and mix. If required all some more sauce.

Garnish with chopped coriander leaves or spring onions.

Serve hot with tomato sauce or fried rice.
Enjoy the delicious Gobi manchurian Bengaluru style.


Notes - Since I don't use garlic at home hence its always Optional.

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