SCHEZWAN FRIED RICE

SCHEZWAN FRIED RICE

INGREDIENTS: 

Cooked Basmati Rice                - 2 cups 

Onion                                         - 1

Sliced cabbage                           - 50 gms 

Carrot                                         - 50 gms 

Capsicum                                   - 50 gms 

Potato                                         - 50 gms 

Spring onions                             - 4 tbsp

Schezwan sauce                         - 2 tbs 

Tomato sauce                             - 1 tsp

Soy sauce                                   - 2 tsp 

Sesame oil                                  - 2 tsp

Aji-no-motto                               - 1/4 tsp

Salt                      - to taste

METHOD:

Cut the carrot,cabbage,capsicum,potato and onion lengthwise

Take a chinese wok or a frying pan.. 

Add chinese sesame oil. when hot..

Add the sliced onions, saute well.

Add in the sliced cabbage,carrot,capsicum, potatoes and stir fry in high flame.

Add in the 2 tbs of the schezwan sauce and salt.

When the vegetables are 3/4th done, lower the flame.

Add in the cooked rice and mix it up gently.

Add in the agi-no-motto,soy sauce.

If you need add salt to your taste.

Remove and garnish with the cut spring onion.

Serve hot.

TIRUNELVELI IYENGAR SAMBAR POWDER

TIRUNELVELI  IYENGAR SAMBAR POWDER

TIRUNELVELI  IYENGAR SAMBAR POWDER

Ingredients:

Toor dal                             - 1 1/4 tbsp

Channa dal                        - 3/4 tbsp

Urad dal                             - 3/4 tbsp

Red chillies                        - 5

Coriander seeds                 - 2 1/2 tbsps

Pepper corns                      -1 tsp

Mustard seeds                    - 1/4 tsp

Fenugreek seeds                - 1/4 tsp

Cumin seeds                      - 1/2 tsp

Turmeric powder               - 1/4 tsp

Asafoetida                          - 1/4 tsp

Fresh curry leaves             - 7 stigs

METHOD:

Dry roast the dals on low heat for 5 mins till the dals release their flavor keep aside

Add coriander seeds and roast for 5 mins till they turn dark brown and release their flavor

Add fenugreek seeds and roast for 2 mins till they turn red.

Add the mustard seeds and roast till they start popping. Remove and keep aside.

Add cumin seeds and pepper corns and roast for 2 mins. Remove and keep aside.

Finally roast the dry red chillis and curry leaves for a min and remove.

Add a 1/2 tsp of oil when hot add the asafoetida and roast it well.

Let it cool well

Add turmeric powder grind it in a blender to a coarse powder..

Preserve in air tight bottle... Increase the ingredients in same ratio if you want more quantity of powder..