SCHEZWAN FRIED RICE WITH HOMEMADE SCHEZWAN SAUCE

For the schezwan sauce

            Ingredients

1.      Dry red chilly-8nos ( deseeded and soaked in warm water for 30 minutes)

2.      Ginger-1”inch piece

3.      Garlic-10small pods

4.      Soya sauce-1/2tsp

5.      Tomato sauce-1/2tsp.

Method of preparation

1.      Drain the dry red chillies.Grind all the ingredients in to smooth paste by adding a tsp of water. This is the schezwan sauce.

For the fried rice

Ingredients

1.     Cooked basmati rice-2 1/2 cups

2.     Carrot-1no,cut into small cubes

3.     Beans-10nos,cut into thin round pieces

4.     Capsicum-1no,deseeded and cut into small cubes

5.     schezwan sauce-3tsp (with the above qty you will get around 4 tsp.Since we don’t like much spicy version I added only 3 tsp. For the better color and flavor all the prepared sauce can be added)

6.     Pepper powder-1/2tsp

7.     Oil-2tbsp

8.     Salt.

Method of preparation

1.     Heat oil in a pan. Add all the vegetables and salt. Sauté for 2minuts.It should not be overcooked. Once it changes its color add the Schewan sauce. Stir for a minute. Add the cooked rice mix gently. Lastly add some pepper powder. Give a nice stir. Switch off the flame. Keep it closed for some time. Serve with some chicken curry or it can be enjoyed merely with some sauceJ

 Notes: Rice can be made more flavorful by adding a tbsp of chopped spring onion and celery. If you like to have restaurant style deep red color rice use kashmiri chilly or a little red food color.

Sending this to Shruti rasoi  and Gayathri's cook spot

KERALA KARIMEEN (PEARLSPOT) FRY

Ingredients

1.      Karimeen /pearl spot-2nos

2.      Chilly powder-4tsp

3.      Turmeric powder-3/4tsp

4.      Ginger garlic paste-1tsp

5.      Vinegar/lime juice-2tsp

6.      Salt

7.      Oil for frying

Method of preparation

1.      Clean the fish and make few gashes on both sides of the fish.

2.      Make a thick paste with the ingredients 2-6.Apply this marinade over the fish. Let it rest for 30 minutes. Then deep fry in oil. Serve hot with steamed rice

CHEMMEEN ( PRAWNS) BIRIYANI-LOW FAT

Ingredients

1.      Chemmeen-1 cup

2.      Rice-1 ½ cup

3.      All spices-(cardamom-3nos,cloves-5nos,cinnamom-2 pieces, star anise-1no)

4.      Onion-3nos medium sized ,thinly sliced

5.      Ginger-1 inch piece, crushed

6.      Garlic-1 small bulb, crushed

7.      Green chilly-3nos,crushed

8.      Tomato-2small,cubed

9.      Thick coconut milk-1/2cup

10.  Chilly powde-1tsp

11.  Coriander powder-1tsp

12.  Turmeric powder-1/4tsp

13.  Garam masala-1/2tsp

14.  Coriander leaves –a few,chopped

15.  Oil-2tbsp

16.  Salt

17.  Water-2 1/2 cup

Method of preparation

1.      Wash and soak rice for 30 minutes. Cook rice by adding all spices, 2 ½ cups of water and salt.

2.      For the masala-heat oil in a pan. Add onions. When it turns soft add ginger, garlic and green chilly. Sauté until onion turns brown. Now add all the powders salt and tomatoe.Stir for few minutes. Cover the pan, simmer the flame .when the tomato melts completely, add thick coconut milk and prawns. Let it cook for 5 to 8 minutes. Lastly add some chopped coriander leaves. (If the masala is too dry add little more coconut milk to make it semi thick).

3.      For the layering- Take a thick bottomed pan. Keep the masala as the lower layer and cooked rice as the upper layer. Top up with some chopped coriander leaves. Dissolve some turmeric powder in little water. Sprinkle this over the rice. Cover the mouth of the pan with a sheet of aluminum foil and Pour around ½ cup of water over it.(This process helps in even cooking and prevent the masala from sticking to the pan). Now keep the lid on. Cook in low flame for 15minuts or till the water over the foil becomes really hot.(see the pics below)

  Open the pot.  Now your kitchen will be filled with the wonderful aroma of biriyani.Serve with raitha and papad

Alternative method of dum- Take a pressure cooker. Do the layering.Close with the lid. DO NOT PUT RUBBER GASKET AND WEIGHT.keep in low flame for 15 minutes.

Notes: if you want to make it more flavorful a tbsp of ghee can be added over the rice at the time of layering.