Schezwan Fried Rice Recipe

Schezwan Fried Rice

Schezwan style fried rice
Prep Time: 15 minutes
Cook time: 10 minutes
Serves: 2 to 3 people
Ingredients:

1. Cooked rice- 3 cups
2. Garlic,finely chopped-1.5 tsp
3. Onion ,finely chopped-1 to 2 tbsp
4. Celery,finely chopped- 1/2 tbsp
5. Spring onion whites,chopped-1 tbsp
6. Vegetables, sliced/chopped-1 cup(use carrot ,cabbage and green beans)
7. Capsicum(red/yellow/green)- 1/2 to 3/4 cup
8. Schezwan sauce- 2 tbsp(I used homemade Schezwan sauce)
9. Soya sauce- 1/2 tsp
10. Vinegar- 1/2 tsp
11. Black pepper powder- to taste
12. Spring onion greens,chopped- 1 or 2 tbsp
13. Salt- to taste
14. Oil- as required

Instructions:

Heat oil in a pan,add garlic and saute for few seconds.Add onion,celery,spring onion whites and saute for a minute.

Add vegetables and cook on high flame for 2 to 3 minutes.Add capsicum and saute for one more minute.

Add schezwan sauce, soya sauce ,vinegar and  black pepper powder.Mix well and cook for few seconds.

Add cooked rice and mix gently until combined.Add salt if required.Garnish with spring onion greens.

NOTES

• Adjust the spice level according to your taste.

Schezwan Sauce Recipe

Schezwan Sauce Recipe

Homemade Schezwan sauce,can be had as a dip or used to make Schezwan style fried rice/ noodles,Schezwan Chicken and lot more!!
Recipe adapted from: The chef and her kitchen ,you can find the original recipe here.
Prep Time: 10 minutes
Cook time: 20 minutes
Yields: 1.5 cups sauce
Ingredients:

1. Garlic cloves- 10 to 15 nos
2. Red chilies,-10 to 12 nos ( see notes)
3. Garlic ,finely chopped- 3 tbsp
4. Ginger,finely chopped- 1 tbsp
5. Celery,finely chopped-1 tbsp
6. Tomato,pureed-2 large
7. Tomato sauce- 1 tbsp
8. Soya sauce- 1 tsp
9. Vinegar- 1 tbsp
10. Sugar- 1/2 tsp
11. Black pepper powder- 1/2 tsp
12. Salt- to taste
13. Oil- as required

Instructions:

Remove the stems and soak the red chilies in warm water for 30 minutes.( Remove the seeds,if you like it less spicy).Grind together garlic pods and soaked red chilies  to form a smooth paste.Keep aside.

Heat oil in a pan,add chopped garlic and saute for a minute.Add  ginger and celery ,saute until raw smell leaves.

Add tomato puree ,mix well and simmer for few minutes.

Add red chilli-garlic paste and cook until oil starts to separate.

Now add tomato sauce,soya sauce,vinegar,sugar ,black pepper powder and salt to taste.Cook for 2 to 3 minutes.

Cool and store in an air tight container in refrigerator for upto a week.

This sauce can be used to make Schezwan fried rice, Schezwan Noodles, Schezwan Chicken, Mumbai Street Food- Schezwan dosa etc.Recipes coming soon!!

NOTES

• I used Kashmiri red chilies ,as it gives a great red color to the sauce and is less spicy.If you are using regular red chilies,adjust the number according to your spice level and also remove the seeds.
• I halved the recipe and got approximately 3/4 cup sauce.
• Make sure you cook the tomato puree and red chili -garlic paste well,until the raw smell leaves.

Besan Laddu Recipe | Besan Ladoo

Besan Laddu

Recipe adapted from :Tarla Dalal,you can find the original recipe here.
Besan Laddu-Popular Indian Sweet
Prep Time: 5 minutes
Cook time: 10 minutes
Serves: 12 to 14 laddus
Ingredients:

1. Besan/chickpea flour- 3/4 cup(100 gms)
2. Powdered sugar-3/4 cup( 100 gms)
3. Ghee- 1/3 cup( 60 gms)
4. Cardamom powder- 1/4 tsp
5. Cashew nuts,fried in ghee- 1 or 2 tbsp( optional)

Instructions:

Heat ghee in a pan,add chickpea flour and cook over low flame,stirring continuously until it turns golden brown in color.This will take about 10 to 15 minutes.When it is done the mixture will start releasing ghee.(Make sure you cook the mixture well over low flame,or else the laddu will have a raw taste.)

Switch off the stove,allow it cool slightly.

Add powdered sugar and cardamom powder.(Add cashew nuts,if using).Mix well until combined.

Divide this into equal sized balls.(The balls will harden just a little bit,after few hours.)

Best Ever Banana Bread Recipe

Best Ever Banana Bread Recipe

Recipe adapted from : Taste of home,you can find the original recipe here.
Moist and delicious Banana bread,packed with banana flavor.
Prep Time: 15 minutes
Cook time: 70 minutes
Yields: 1 loaf
Ingredients:

1. All purpose flour- 1 and 3/4 cups
2. Sugar-1 to 1.5 cup( see notes)
3. Baking soda- 1 tsp
4. Cinnamon powder- 1/4 to 1/2 tsp( optional)
5. Nutmeg powder- 1 pinch( optional)
6. Salt-1/4 tsp
7. Ripe bananas ,mashed- 2 medium( 1 cup)
8. Eggs-2 
9. Canola oil-1/2 cup
10. Butter milk-1/4 cup plus 1 tbsp
11. Vanilla extract-1 tsp
12. Walnuts,chopped-1 cup(optional)

Instructions:

Preheat oven to 180 deg c.Line a 9" x 5" loaf pan with parchment paper.

In a mixing bowl mix together,all purpose flour,sugar,baking soda,cinnamon powder,nutmeg powder and salt,using a fork/whisk.keep aside.

In another bowl,add mashed bananas,eggs,canola oil,buttermilk and vanilla extract.

Add this to the dry ingredients and mix just until combined.( Do not over mix).Fold in the chopped walnuts,if using.

Pour the batter into the prepared pan and bake for about 1 hour 10 minutes or until a cake tester inserted into the cake comes out clean.( I halved the recipe and it was done in 40 minutes.)

Cool on wire rack.

NOTES

• Adjust the quantity of sugar according to your taste.If you like it less sweet ,use just 1 cup sugar.You can use brown sugar instead of granulated sugar,if desired.
• I halved the recipe  and used 1/2 cup brown sugar and 1/8 cup regular sugar and it was just perfect.
• Cinnamon powder and nutmeg powder gives a nice flavor to the bread.
• I used just 2 tbsp chopped walnuts,adjust the quantity according to your taste.

Urulakizhangu Bonda | Aloo Bonda | Quick Snack Recipe

Urulakizhangu Bonda

Spicy Potato dumplings.
Prep Time: 10 minutes
Cook time: 20 minutes
Makes: 12 to 14 bondas
Ingredients:

1. Potato,cubed and boiled- 2.5 to 3 cups(3 medium potatoes)
2. Mustard seeds-1/4 tsp
3. Ginger ,finely chopped- 1 tsp
4. Green chilies,finely chopped- 2 nos
5. Curry leaves,chopped-few
6. Onion,finely chopped-1 small
7. Turmeric powder- 1/4 tsp
8. Kashmiri chili powder- 1/8 to 1/4 tsp( optional)
9. Turmeric powder- 1/4 tsp
10. Salt- to taste
11. Oil- as required

For batter:

1. Besan/ gram flour-1/2 cup
2. Rice flour-1/4 cup
3. Kashmiri chili powder-1/8 tsp
4. Turmeric powder- 1/8 tsp
5. Black pepper powder- 1/4 tsp
6. Asafoetida- 2 pinch
7. Bicarbonate of soda - 1 pinch
8. Salt-to taste
9. Water- as required

Instructions:

To prepare the filling,heat oil in a pan,add mustard seeds and let it splutter.Add ginger,green chilies,curry leaves and onion.Saute until onion turns translucent.

Add turmeric powder and kashmiri chili powder.Saute for few seconds.

Add the boiled potatoes and salt to taste,mix well.Mash it well with the back of the spoon.

Allow this to cool for 10 to 15 minutes and divide it into 12 to 14 equal sized balls.Keep aside.

To prepare the batter ,in a mixing bowl combine together all the ingredients listed under 'for batter' to form a medium thick batter.

Heat oil in a pan,dip the potato balls in the batter and deep fry in hot oil.( Make sure the batter is thick enough to coat the potato balls.)Flip the balls once in between for even cooking.Fry till it turns golden brown on all the sides.

Serve with tomato sauce or chutney.

NOTES

• I halved the recipe and got 7 medium sized Aloo bondas.

Kovakka Mezhukkupuratti / Tindora / Ivy gourd Fry

Kovakka mezhukkupuratti

Kerala style Tindora /Ivy Gourd stir fry.
Prep Time: 10 minutes
Cook time: 20 minutes
Serves: 2 to 3
Ingredients:

1. Kovakka /Ivy Gourd,sliced- 2 cups
2. Green chilies,cut vertically-1(or according to taste)
3. Shallots,sliced- 4 to 5 nos
4. Curry leaves- 1 sprig
5. Coconut pieces- 1 or 2 tbsp
6. Kashmiri chili powder-1/2 to 3/4 tsp
7. Turmeric powder-1/4 tsp
8. Coconut oil-as required
9. Salt-to taste

Instructions:

Heat oil in a pan,add kovakka,green chilies,shallots,curry leaves,coconut pieces.Mix well.Cover and cook until 3/4 th done,stirring once or twice in between.

Add kashmiri chili powder,turmeric powder and salt to taste.Mix well and cook on medium flame for about 8 to 10 minutes,stirring well in between.

Serve with rice.

NOTES

• Adjust the quantity of chili powder according to your taste.

Rice flour brownies | Gluten free brownies

Rice flour brownies

Recipe adapted from : The roasted root,you can find the original recipe here.
Gluten free rice flour brownies
Prep Time: 10 minutes
Cook time: 30 minutes
Yields: 16 brownies
Ingredients:

1. Brown rice flour- 1.5 cups
2. Baking soda-3/4 tsp
3. Instant coffee powder- 1 tsp( optional)
4. Salt-1 pinch
5. Butter,melted- 3/4 cup
6. Sugar-1.25 cups ( i used brown sugar)
7. Cocoa powder-1 cup
8. Vanilla extract-1 tbsp
9. Eggs-3 large
10. Dark chocolate chips- 1 cup( optional)

Instructions:

Preheat oven to 180 deg c.Line a 8" x 8" pan with parchment paper.

In a mixing bowl combine together,brown rice flour,baking soda,instant coffee powder ( if using)and salt,using a fork.keep aside.

In a sauce pan,melt butter over medium heat.Add sugar and mix well until combined.

Remove sauce pan from the heat and add cocoa powder.Mix well.

Whisk in vanilla extract.

Add eggs one at a time,whisking well as you do so.Whisk well so that the mixture is smooth and glossy.

Now add the dry ingredients and mix well ,just until combined.

Fold in the chocolate chips and transfer the batter to the prepared pan.Bake for about 30 to 35 minutes or just until  cooked all the way through.( Do not over bake.)

Allow it to cool completely before cutting and serving.

NOTES

• You can also use oats flour instead of rice flour,if desired.
• I used just 1/4 cup chopped dark chocolate.
• These brownies taste even better the next day.

Thattukada Style Beef Curry / Nadan Beef Curry

Thattukada style beef curry

Recipe adapted from : Marias Menu,you can find the original recipe here.
Spicy Kerala style beef curry
Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 3 to 4
Ingredients:

1. Beef,cut into cubes- 1/2 Kg
2. Onion,sliced-2 medium
3. Ginger ,finely chopped- 1 tsp
4. Green chilies,cut vertically- 2 nos
5. Curry leaves-3 to 4 sprigs
6. Water-1 cup( or as required)
7. Coconut oil- as required
8. Salt- to taste

To grind together:

1. Ginger,chopped-1 tbsp
2. Garlic,chopped-1 tbsp
3. Kashmiri chili powder-3/4 to 1 tbsp
4. Turmeric powder- 1/4 tsp
5. Coriander powder- 1 tbsp
6. Fennel seeds- 1/2 tsp
7. Cinnamon - 1" piece
8. Cloves-2 nos
9. Cardamom-2 nos
10. Star anise- 1 small
11. Whole black pepper- 1/2 tsp

Instructions:

Combine all the ingredients listed under ' to grind together' in a blender.Grind it to a paste.

Heat oil in pan/pressure cooker.Add sliced onion,ginger,green chilies and curry leaves.Saute until onion turns translucent.

Now add the ground masala and fry until oil starts to seperate.

Add beef and mix well.Add water and salt to taste,cover and cook until beef is done.Uncover and cook for few more minutes or until gravy turns thick.

NOTES

• Serve with rice /porotta /puttu or tapioca.
• Adjust the quantity of black pepper according to your taste.
• Garnish with green chilies ,if desired.

Karnataka Style Mackerel Fry | Bangada Fry | Rava Fish Fry

Karnataka style Mackerel fry

Recipe adapted from : Flavors of India
Karnataka style semolina coated Mackerel fry.
Prep Time: 30 minutes
Cook time: 20 minutes
Serves: 3 to 4
Ingredients:

1. Mackerel,cleaned- 1/2 Kg( 7 to 8 small)
2. Kashmiri red chili(whole)-7 to 8 nos(or to taste)
3. Coriander seeds- 1 tbsp
4. Fenugreek seeds-1/8 tsp
5. Tamarind pulp-1/8 tsp( or to taste - see notes)
6. Garlic-3 to 4 large cloves
7. Water-as required
8. Salt-to taste
9. Semolina / Rava-1/4 cup ( or as required)
10. Curry leaves- 2 sprigs( optional)
11. Oil-For shallow frying

Instructions:

Make deep gashes on both sides of the fish.

In a blender combine together Kashmiri red chili,coriander seeds, fenugreek seeds,tamarind pulp,garlic,salt to taste and required amount of water.Grind to form a thick and smooth paste.Marinate the fish with this masala. Keep aside for 20 to 30 minutes.

Heat oil in a pan,add curry leaves. Lightly coat the marinated fish with semolina / rava and place it over the curry leaves.Shallow fry until it turns crispy and brown on both the sides,turning once in between.

Serve with rice.

NOTES

• I used 1 tsp vinegar instead of tamarind pulp.
• Make sure the fish is just lightly coated with semolina/rava.