Tuesday, March 17, 2015

Veg Schezwan Rice: Indo Chinese Recipe

This recipe is one of our family favourites. I have added an Indian twist to it. The traditional spices with the schezwan sauce appeals to the Indian palette. Here's how I made it:

Serves 5-6
2 cups of long grained rice, also called basmati.
2-3 onions
2 carrots diced
300 gms of shredded cabbage
Bell pepper 1-2 chopped long
French beans 7-8 chopped
A bunch of spring onions, the greens chopped.
Block of fresh cottage cheese cut into small blocks.

Spices and Sauce:
1 Cinnamon stick
1 bay leaf
1 tsp cumin seeds
Ching's secret Schezwan chutney
Oil to cook
Salt 3 tsp or according to taste

We want to cook the rice with the grains separate, one way to do it is by adding 2-3 drops of oil while cooking it. If you are not confident about the cooker you can cook it in a microwave - and spread it on a plate to avoid overcooking. You can add two drops of orange food colour if you wish.
Chop the vegetables as mentioned above.
In a saucepan, pour about half a cup of cooking oil. Add the cumin seeds, bay leaf and cinnamon stick. Then add the vegetables and saute them. Add the cottage cheese and saute again. Cover with a lid and let it cook for a bit.
Then add the Schezwan chutney about 3-4 spoons. Add the rice. Mix and cover for the spice and sauces to blend.
This is a wonderful recipe that can be experimented with. Hope you like it. Do let me know if you have any other way of making it.

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