Schezwan Fried Rice!

Schezwan fried rice 

The very key ingredient to any schezwan recipe is 'Red Chillies'. It gives the dish a dark reddish appearance, and a spicy aroma!
Here goes my recipe for Schezwan fried rice!

Get these done before we do the frying part for the fried rice:

1. Soak red chillies and garlic pods in water for a minimum of 6 hours!
2. Grind the softened Chillies and garlic along with vinegar into a smooth paste. The paste you obtain is the Schezwan sauce! (You can store thh schezwan sauce in the refrigerator for several days).
3. Cook basmati rice with little salt and 1 tbs of gingely oil.
4. Drain water from the rice and let the cooked rice cool.
5. Chop/grate your choice of vegetables lengthwise into thin slices! 

Now getting to the frying part!

1. In the hot wok, place 2 tbsp of oil (suggest using gingely oil).
2. Break about 5-6 dried red chillies into two and add the halved chillies to the oil.
3. Crush 4-5 pods of garlic add them along.
4. Saute until the garlic gets brown and the chillies turn close to black.
5. Add 2-3 finely sliced onions and continue to saute.
6. Add all vegetables and stir well. (Here you may include mushroom/scrambled egg if you like).
7. Now add salt and allow the vegetables to cook.
8. Add the prepared Schezwan sauce, stir to incorporate it with the vegetable mix and let it cook.
9. Finally, add the rice and fry it to bring everything together. Cook for 5-10 minutes.
10. Turn off heat and garnish with fresh coriander!

Enjoy the spicy hot Schezwan fried rice!

Chola Batura

Chola Batura

Remember to soak the chick peas in water overnight before the day you want to make Chola Batura.

We shall first make the Poori dough and leave it aside while we make the Channa masala.

For the dough:

1. Take all purpose flour(maida) in a wide dish.
2. Add salt to your taste.
3. You can add half a tsp of sugar (optional).
4. Add whipped yogurt and incorporate it to the flour. (add in little amounts making sure not to make the dough runny)
5. Mix to get a firm yet soft dough and kneed it.
6. Leave the dough in the dish covered with a wet cloth. (This can rest for upto 3-4 hours)

Pressure cook the chick peas and potatoes with a pinch of turmeric and salt.

To make the channa, Have these(seen on picture) ready on your counter top!

1. In your wok, add 2 tbsp of oil(can be alternated with ghee).
2. Add finely sliced Onions and chopped garlic.
3. Saute until golden brown.
4. Add half a tsp of turmeric powder and chilli powder and stir.
5. Add sliced tomatoes to it and fry!
6. Fry until the oil starts separating.
7. Now add Paprika, Coriander powder and salt. 
8. Add the cooked chick peas and potatoes and cook for a couple of minutes (reserve one cube of baked potato).
9. Stir well and add a cup of water.
10. Mash the reserved cube of potato and add to the curry (gives thickness to the gravy).
11. (Optional) You may add half a tbsp of any brand of Chole/Garam Masala to the gravy at this point. 
12. Add finely chopped chillies and ginger. 
13. Cook for ten minutes  and turn the heat off.
14. Transfer to serving bowl and garnish with fresh coriander.

Now make the pooris:

1. Make medium sized balls from the dough.
2. Roll them into pooris of desired size. (Do not roll the pooris very thin)
3. Deep fry in hot oil.

Serve hot pooris with the channa:)

Veggie Pasta (with an Indian touch)!

Veggie Pasta (with an Indian touch)!

Lets make pasta today!

 This version of pasta has an Indian touch to it:)

First cook the pasta:

1. Boil water.
2. Add 1 tsp salt and oil to the boiling water.
3. Add the pasta, bring it back to boil.
4. Cook until the pasta is tender.
5. Drain the excess water.
6. Allow the cooked pasta to cool.

Now for the sauce! Have these ready on the counter:)

• Oil/Butter/Ghee - 3 tbsp
• Bay Leaf - 1 no
• Cloves - 1 no
• Sliced Onions - 2 no
• Finely Chopped Garlic - 1/2 pods
• Cubed Tomatoes - 1 no
• Your choice of vegetables - 2 cups 
• Chilli Powder - 2tsp (moderate to your taste)
• Coriander Powder - 1tsp
• Salt - to your taste
• Milk - half a cup
• Cooked Pasta 
• Bread Crumbs - A handful (Your choice, moderate amount to suit your choice of consistency)

Did you get them all to the counter top ready!

Shall we start making the sauce!

Here we go..

1. Add oil/ghee/butter to the pan.
2. Wait till it heats up and add the bay leaf and clove.
3. After they crackle, add the sliced onions.
4. Now add the chopped garlic.
5. Saute until they turn golden brown.
6. Add the cubed tomatoes and fry.
7. Add the thinly sliced vegetables and saute.
8. Add the Chilli and coriander powder along with salt, and saute for a couple of minutes.
9. Add the milk and let it come to boil.
10. Stir contents until it comes to a pasty consistency.
11. Add the cooked pasta and add the bread crumbs!
12. Give it a nice stir and make sure bread crumbs cling on to pasta evenly!

We can leave it here and turn off the stove and serve this salad hot on plate.

Or to give it a cheesy touch continue with the following steps:

1. Preheat oven to 350 degrees Fahrenheit .
2. Transfer the cooked contents into an ovenware and spread evenly.
3. Top it with shredded cheese.
4. Sprinkle breadcrumbs over the cheese.
5. Put it in the oven and bake for 10-15 minutes.

Take it out the oven and enjoy your creamy pasta!