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Showing posts with label INDO-CHINESE. Show all posts
Showing posts with label INDO-CHINESE. 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.


Friday, May 30, 2014

Paneer Capsicum Fried Rice | Indochinese Kids Special | Lumch box Recipes

After trying popular Veg. Fried Rice, now I tried Paneer Capsicum Fried Rice for my son. He loves Paneer and Capsicum very much. Usually make once or twice in a week for lunch.
It is also easy and fast to prepare in 15 mins.


Ingredients
Cooked Rice - 1cup Normal or Basmati Rice. BR tastes good.
Onion - 1 no
Paneer - 1 cup(cubes)
Ginger garlic - 1 tspn(Chopped finely)
Green Capsicum/Bell pepper - 1 no( You can also add coloured ones)
Cabbage - 1/2 cup
White or Black Pepper powder - 1 tspn(As per your taste)
Soya Sauce - 1 tspn
Tomato Sauce - 1/2 tspn
Ajinomoto/Chinese salt - a pinch(Optional)
Spring onion - 1 tspn(chopped) for garnishing - Optional
Olive Oil - 2 tspns
Salt

Preparation Method
Wash and shred all veggie into thin pieces.
Heat a wide wok/kadai, add oil, add paneer and slightly toss it. Remove it on a plate. 
Now to the same oil add chopped onion, ginger garlic a pinch of salt and saute. till transparent. Keep the flame high or medium. 
Add capsicum and saute for 1min.
Add cabbage and saute for 1min.
Add all sauces, ajinomoto and saute till its half cooked. Add Paneer and saute.
Sprinkle pepper powder and mix.
Add rice and mix well. Check on salt.
Garnish with chopped spring onion.

Serve with Tomato Ketchup or Gobi Manchurian.

I have served with Smiley Potato and Fryums.

Friday, February 22, 2013

Karuppu Ullandu Kozhakattai | Savory Dumpling | Modakam for Vinayagar Chathurthi!

Black Urad Dal Kozhakattai was prepared for the Creative Dumpling festival in Singapore and was tasted by the MP. This is the first cooking experience at the event. This is a savory dish. I had also prepared a sweet kozhakattai. Will post the recipe soon.

It was a big hit and tasted delicious. I have already posted this dish step by step here.


For the dough

Ingredients
Idiyappam flour - 2 cups and little more
Water -  as required
Nalla Yennai/Gingelli oil/Sesame Oil - 2-3 tspns
Salt a pinch
For Filling
Black Whole Urad Dal - 2 cups
Green Chilli - 4 nos(As per your taste)
Ginger - 2"
Curry leaves few
Salt as required

Preparation Method
In a vessel boil water and keep aside.
In a wide vessel add rice flour, add oil and salt and mix to form a chapathi dough consistency. Allow it to cool. Grease hands with oil and make small balls out of it. Close a clean wet towel on it to avoid drying.

In the meanwhile prepare the stuffing/filling.
Soak Urad dal in water for 1 to 2 hours. Grind with the rest of the ingredients to a coarse paste.

In a kadai/wok, add oil, hing, curry leaves and this grounded mixture. Saute till the raw smell goes.
Check on salt and add if required.
Mix well and keep aside.

Now take the rice flour mix and stuff the moulds.
Add the filling and close the mould.
Slowly open the mould and keep.

I have used the mould and was comfortable doing with this. You can do without mould too check out here.

Steam it for 15mins or till the rice flour is cooked.

Karuppu Ullandu Kozhakattai/Savory Dumpling is ready to serve.

Few Photos of the event and video below.

Few of my readers had asked how to use the mould pls see video below.






Click here for video http://www.youtube.com/watch?v=G4m_9bhAP1Q

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.

Tuesday, September 21, 2010

Veg. Fried Rice

Veg. Fried Rice is a chinese dish but very famous in India. I had taken snaps last time when I prepared but was so lazy kept on pending to post. Today, I prepared this for lunch and took new snaps of it. Me and my friends enjoy eating in Shanthi Sagar, Bangalore which is a fast food.




Ingredients
Rice - 2 cups(Steamed)Basmati Rice tastes good.
Onion - 1 no
Ginger garlic - 1 tspn(Chopped finely)
Green Capsicum/Bell pepper - 1 no
Yellow Capsicum - 1/2 no
Beans - 4 nos
Carrot - 1/2 no
Cabbage - 1 cup
White or Black Pepper powder - 1 tspn(As per your taste)
Green chilli - 1 no(slit) or Chilli Sauce - 1 tspn
Soya Sauce - 1 tspn
Tomato Sauce - 1/2 tspn
Ajinomoto/Chinese salt - a pinch(Optional)
Spring onion - 1 tspn(chopped) for garnishing - Optional
Olive Oil - 2 tspns(I used EVOO like Rachel's says:-)
Salt

Preparation Method
Wash and shred all veggie into thin pieces.
Heat a wide wok/kadai, add oil, onion, ginger garlic a pinch of salt and saute till transperant.
Add carrot and beans. Saute for 1min.
Add capsicum and saute for 1min.
Add cabbage and saute for 1min.
Add all sauces, ajinomoto and saute till its half cooked.
Sprinkle pepper powder and mix.
Add rice and mix well. Check on salt.
Garnish with chopped spring onion.



Serve with Tomato Ketchup or Gobi Manchurian.

Notes - If you use white pepper, the colour of the rice will be white.
           If you use black pepper, the colour of rice will change to slightly dark.

Monday, September 13, 2010

Kozhakattai/Modhakam (Steamed Dumplings) for Vinayagar Chathurthi Step by Step Recipe

Vinayagar Chathurthi neivedyam Ullandu/Kara Kozhakattai and Poornam Kozhakattai recipe.




Dough in common

Ingredients
Rice flour - 2 cups and little more
Water - 2 cups or more if required.
Nalla Yennai/Gingelli oil/Sesame Oil - 2-3 tspns
Salt a pinch

Preparation Method
In a wide vessel boil water, add oil and salt. Reduce the flame slowly add rice flour and stir continously to form a chapathi dough consistency. Allow it to cool. Grease hands with oil and make small balls out of it. Close a clean wet towel on it to avoid drying.


Poornam/ Sweet Stuffing





Ingredients
Fresh Grated Cocont - 1 cup
Jaggery - 1 cup(powdered)
Cardamom /Elachi- a pinch 

Preparation Method
In a wide kadai, add jaggery with a tspn of water. Allow it to dissolve with stirring on intervals. Add grated coconut and cardamom powder. Mix till its thick and dry. Transfer it to a plate.

To make Kozhakattai


Now take the Rice flour balls.


Spread in hand to form a round shaped cup.
Fill a tspn of coconut filling.


Seal the edges by pressing slowly to form triangle shape.


Steam it in the idli cooker for 15mins.
Poornam Kozhakattai is ready for Lord Ganesha.




Ullandu Stuffing

Ingredients
Ullandu/Urad dal - 1 cup
Dry Red Chilli - 1 no
Green chilli - 2 nos
Asafotida/Hing - a pinch
Oil - 1 tspn
Mustard - 1/2 tspn
Curry leaves - few
Salt
Fresh grated coconut - Optional - 1/2 cup


Preparation Method
Soak Urad dal with green chilli for about 1 hour.
Grind it coarsely not to fine in a mixie with red chilli and salt.
Steam this in Idli cooker for 10 mins or till its well cooked.
Now season it with oil, mustard,hing and curry leaves and grated coconut.
Mix the steamed stuffing and keep aside.


Stuffing is ready.


To make Kozhakattai
Now take the Rice flour balls.
Spread in hand to form a round shaped cup.
Fill a tspn of Urad dal filling.
Seal the edges by pressing slowly to form crescent shape.
Steam it in the idli cooker for 15mins.


Thank you friends, am happy that this is my 250th post. I know am late:-)

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.



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