20 SCHEZWAN IDLI

Schezwan Idli


An other interesting recipe using leftover idlis in Chinese style. Can be had as a meal or snack. This is a slight variation of Idli Manchurian recipe. The addition of schezwan sauce added so much taste and with the all the veggies is very filling.

Idlis - 8 - 10
Onion - small sliced
Capscium - 2 sliced thin
Green Onions - choped 4 tbsp
Cabbage - sliced or grated - 1 cup
Carrot - 1 grated or sliced very thin
Ginger Garlic sauce - 1 tbsp
Chings Schezwan Sauce - 1 - 1 1/2 tbsp
Soya sauce/All purpose sauce or Tomato chilli sauce - 1/2 tbsp
Salt as needed
Oil


Cut each idli into 6 pieces. Shallow fry in oil till golden brown and keep aside.( Frying gives a good taste, if not can just toast on tawa or spray some oil in a aluminium foil and broil it for few minutes in the oven).


Heat 3 tsp of oil( can use sesame seeds oil or olive oil) and add onions and saute for 3 - 4 minutes and add ginger garlic paste and fry for a minute till raw smell leaves. Next add chopped capsicum and saute for 3- 4 minutes and add chopped cabbage and carrot. Fry everything till they are cooked but yet firm and not mushy. Finally add chopped green onions and saute once and then followed by the sauces preferred. Mix well and add salt and the fried idlis. Mix well and serve.

In case you don't have store bought schezwan sauce, then can try making some at home by grinding few red chillies, salt, garlic cloves and vinegar to a fine paste.

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47 VEGETABLE HAKKA NOODLES

Vegetable Hakka noodles and celebrating my 450th Post.


Preparing this noodles is very easy though it looks every elaborate. This dish is a wholesome meal that can be relished by everyone. It is very much loved at my home. The main thing depends on the veggies. Cutting them into thin slices gives a good texture to this noodles. I love this with more veggies, so I add in more. It mainly depends on your taste to add more or less so can adjust accordingly.


Hakka noodles - 1 pack( have used chings- 100 gms pack)
Onion - 1 small thinly sliced
Green onions - 1 bunch chopped ( can use the bottom portin too)
Capsicum/bell pepper - 2 thinly sliced( can used coloured ones)
Cabbage - 1 cup thinly sliced
Baby corn - few( have cut into half)
Carrot - 2 thinly sliced
Soya sauce - 1 tbsp
Tomato sauce/ketchup - 1 - 1 1/2 tbsp( this gives good taste)
Red chilli sauce - 1 tbsp
Black pepper powder - few sprinkles
Ginger - 1 inch chopped fine
Garlic - 4 - 5 chopped fine
Ajjinamotto - a pinch( optional)
Salt as needed
Oil - 3 tbsp ( tbsp of cooking oil and 2 tbsp of gingelly or olive oil)


Take around 5 - 6 cups of water and add little salt and 1 tbsp of oil. Allow it to boil and bubble up. Break the noodles partiaally and add to the water. Just leave it for 2 minutes and drain using a strainer. Allow running water to flow on top to cool and avoid sticking. Keep it aside.


In a wok/pan add remaining oil and add ginger and garlic, saute for a minute and then add chopped onions. Fry till it is transculent and add veggies( I added first baby corn, capscium, carrot, cabbage) one by oneand also ajjinamotto. Some veggies cook easily so try to add in one by one and stirring constantly. See to that it is not over cooked and also they are nost mushy. Once the veggies are cooked add half of green onions and stir. Next add the cooked noodles along with salt, pepper powder, red chilli sauce, soya suace. Give a stir and add tomato sauce. Can add more sauce depending on the taste.Garnish with remaining green onions.

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49 HOT N' SOUR VEGETABLE SOUP

Most of the days my lunch menu is an elaborate one with rice, chapathi, gravy and a vegetable as hubby comes home for lunch all days. Lately had been craving for some soup and found a perfect day to prepare and enjoy. It had raining since yesterday and being a sunday too hubby had left very early to his office on work and informed earlier that he will not be home for lunch. I did not want to enter kitchen and start with my preparations as was very lazy and tired, so instead made this soup and enjoyed having and for kids just gave their fav Mac n Cheese.


The below mentioned ingredients will serve 4 people.

Green Beans - 10
Carrot - 1
Corn Kernels - 3 tbsp
Cabbage - 3 tbsp
Green onions - 3 stem
Garlic - 3 or 4( grated)
Ginger - 1 inch(grated)
Soya Sauce - 1 tbsp
Corn Starch - 1 tbsp(heaped)
Vinger - 3/4 tsp
Salt as needed
Pepper powder - 1/4 tsp( or as needed)
Ajjinamotto - a pinch( optional use only)
Butter - 1 tbsp
Water or vegetable stock - 4 cups


Cut all vegetables into very thin pieces. Keep it aside.

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22 SCHEZWAN CHICKEN FRIED RICE

Wishing you all a Merry Christmas and Happy Holidays!!!.


Today's special is schezwan chicken Fried rice for lunch. Hubby and kids enjoyed eating along with pepper chicken that I also made. This is similar to my schezwan fried rice recipe.


Basmati Rice - 2 cups
Chicken - 1 lb
Onion - 1 medium cut into thin slices
Capsicum - 1 cut into thin slices
Green Onions - 1 bunch chopped fine
Ginger garlic paste - 1 tbsp
Schezwan sauce - 1 tbsp
Soya sauce or worcestire sauce or All purpose sauce - 2 tbsp
Salt as needed
Sesame oil - 2 or 3 tbsp( can also used olive oil)


Cut chicken into medium cubes/pieces. Wash with turmeric powder and drain. Later add 1/2 cup of water and cook on stove top till they are soft but not mushy. You can cook in a pressure for upto one whistle. Keep aside.

Wash and soak rice for 15 minutes. Add 3 1/2 cups of water or chicken broth with salt and cook till done ( Can cook in a rice cooker). Cool and fluff it up with a fork so it is grainy and does not stick to each other.



Heat oil in a pan and add chopped onions. Fry till transculent. Next add ginger garlic paste and saute for a minute. Then add capscium and saute on high for 3 - 4 minutes. If needed can also add other veggies( but that should not dominate the taste. so try adding very little of each). Saute till they are crisp and firm.Then add the cooked chicken pieces and fry together for another 3 - 4 minutes. Also add the half of the green onions and saute. Next add in all the sauces and salt. Mix well. Reduce flame and gently add rice and mix well. Also add the remianing green onions and mix well. Can also add pepper powder and mix if more spice is needed.


Priya of Priya's recipe has passed on this lovely award with christmas wishes.

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41 SCHEZWAN FRIED NOODLES

Schezwan Fried Noodles.


This is dish very similar to my schezwan fried rice. Just added noodles instead of rice. Tasted so great. I always love to add lot of vegetables in qunatity to my noodles dishes. They look colorful and also taste good. You can make your own schezwan sauce at home by making a paste with 6 red chillies, 2 tbsp of vinegar, little salt , 4 garlic pods.

Hakka noodles - 1 pack
Onion - 1 medium chopped thinly
Bell pepper/capsicum - 2 ( chopped thinly) ( can use different colored peppers)
Carrot - 2 chopped thinly
Cabbage - 1 1/2 cup chopped thinly
Spring/green onions - 3
Schezwan sauce - 2 tbsp
Soya sauce - 3 tbsp
Salt as needed
Oil - 3 tbsp( sesame oil)
Ginger garlic paste - 3/4 tbsp( optional)


Heat around 10 cups of water in a vessel. To it add 1 tsp of oil and 1/2 tsp of salt. Allow to boil and bubble up. Reduce flame and add the noodles. Cook for around 3 - 4 minutes. Remove and drain water. Immediately run under cold water so it avoids sticking together and drain water. Keep it aside.

Heat sesame oil in a wide wok. Add chopped onions and can also add the bottom portion of green onions, fry till transparent and then add ginger garlic paste. Next the vegetables one by one and saute ftogether for 4 - 5 minutes. See that they do not get mushy. They have to be still firm and maintain their crispness. Next add schezwan sauce, soya sauce, chopped green onions, salt needed and mix well. Also add the cooked noodles and mix well.
Can also add few spinkles of pepper powder or red chilli sauce for additional flavor and spice.

Sending this picture to Innovative- In- Law's( Pavithra and Nithya) "Garnish the event"


Received these award from friends.

Jyoti V of Panch Pakwan , Prasu of Prasu Kitchen and Hema of Salt 2 taste have passed on these awards:

Giant Bear Award
Yum Yum Blog Award

360 degree Foodie Award


Kitchen Queen has passed on these awards

Yummy Blog Award


Kreativ Blogger Award


Honest Scrap Award

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12 EGG DUMPLINGS

This is a recipe shared in by my dear friend Athi... kids just loved it.

For the filling:
Eggs - 4
Green onions - 1 bunch( optional)
Grated cheese - 3 or 4 tbsp
Salt as needed
Pepper powder - few spinkles
Oil - 1 tbsp

For the cover/dough:
All purpose flour/maida - 1 1/2 cup
Sugar - 1 tbsp
Salt as needed
Yeast - 1 tsp

Sauce:
Vinegar - 3 tbsp
Green chillies - 1 chopped very fine
Soya sauce - 1 tbsp

Mix in all the sauce ingredients to serve as a dip for your dumplings.

In a mixing bowl add flour and salt.sugar and yeast and mix well... add warm water to mix in to make a thick dough....cover and set it aside for 3 - 4 hours ..the dough will rise in double the size.

Wash and clean green onions and cut the roots... just chop the bottom part and green part seperately... This is little similar to my

Green Onions Poriyal

recipe, but we are not going to use that quantity..No need to add much... this is just a photo to show how it looks.

Heat oil in a frying pan and add the onions part from the green onions and fry for 2 - 3 minutes... next add the chopped green onions and fry till it is cooked for 4 - 5 minutes... Break eggs one by one and add the pan... also add salt required and pepper powder... just fry the way you do for the scrambled egg recipe... when done switch off flame and add grated cheese. Cool it.
Take a small part of the dough and roll with a rolling pin to spread it out little... take one or two tbsp of the egg mixture and place in the middle... with your fingers pull the dough from all sides to cover up and press well to seal it up... repeat until you are done with the mixture.
You can place them in the idli plates or steamer and steam in for 10 - 12 minutes... or add them in boiling water until they are cooked.
Serve with sauce and enjoy your dumplings.
Can use any stuffing as a variation.
Sending this entry to

Event for Eggs

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16 SCHEZWAN FRIED RICE

Schezwan/schezuan Vegetable Fried Rice

Basmati rice - 2 cups
Onion - 1 small chopped fine
Ginger garlic paste - 1 tbsp
Cabbage - 1/2 cup
Carrot - 2
Beans - 1/2 cup
Peas - 1/4 cup
Corn - 1/4 cup
Capsicum - 1
Green onions - 1 bunch
Soya sauce - 2 tbsp
Schezwan sauce - 1 tbsp
Worcestire sauce/All purpose sauce - 1 tbsp
White or black pepper powder - 1/4 tsp
Salt as needed
Oil - 2 tbsp ( can use sesame oil for good flavor)

Can make your own schezwan sauce by grinding together few red chillies along with few garlic pods, salt and vinegar to a paste and add it to the rice.

Wash and soak rice for 10 minutes , next add 3 1/2 cups of water and cook in a rice cooker... remove and cool seperately , it should not be sticky( can also add a tbsp of oil and mix).

Cut all beans, carrot, cabbage, green onions and cabbage into small pieces or as desired.


Heat a tbsp of oil( can use olive oil ) and add ginger garlic paste... next add onions and fry for 2 - 3 minutes... then add all the vegetables except green onions and stir for another 5 - 6 minutes ( they should not get cooked till soft, should still maintain their crispness).... next add green onions and stir for 2 minutes... now add all the sauce, white pepper powder... just mix in for few seconds and add the rice and salt... gently mix in all together ....serve with any manchurain or vegetable balls in garlic sauce.

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