Schezuan Fried Rice

Ingredients

• 1/4 cup schezuan sauce
• 3 cups cooked long grained rice
• 1 1/2 tbsp oil
• 2 tsp finely chopped garlic (lehsun)
• 1 tsp finely chopped ginger (adrak)
• 1/4 cup finely chopped spring onions (whites and greens)
• 1/4 cup finely chopped capsicum
• 1/4 cup finely chopped carrots
• 1/4 cup finely chopped french beans
• 2 tbsp finely chopped celery
• 1 tsp soy sauce
• 1 tsp vinegar
• salt to taste

For The Garnish
2 tbsp coriander

Method

1. Heat the oil in a deep non-stick pan or a wok, add the garlic and ginger and saute on a medium flame for a few seconds.
2. Add the spring onion whites and greens, capsicum, carrots and french beans and saute on a high flame for 2 to 3 minutes.
3. Add the celery, schezuan sauce, soya sauce, vinegar and 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add the rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Serve immediately garnished with coriander.

Schezuan Sauce

Ingredients

• For The Chilli-garlic Paste
• 10 to 12 whole dry kashmiri red chillies
• 1/4 cup chopped garlic (lehsun)

Other Ingredients

• 3 tbsp oil
• 1 tbsp finely chopped garlic (lehsun)
• 1 tsp finely chopped green chillies
• 1/2 tbsp finely chopped ginger (adrak)
• 2 tbsp finely chopped onions
• 1 tbsp cornflour dissolved in 2 tbsp water
• 1 tbsp vinegar
• 2 tsp sugar
• salt to taste

Method

1. For the chili-garlic paste
2. Soak red chili in warm water for 2 hour. 
3. or   
4. Boil 1 cup of water in a deep pan, add the dry red chillies and garlic, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Keep aside to cool.
5. Blend in a mixer to a smooth paste using approx. 1 tbsp of water. Keep aside.
6. Heat the oil in a broad non-stick pan, add the garlic, green chillies, ginger, onions and saute on a medium flame for 1 minute.
7. Add the prepared chilli-garlic paste, and ½ cup of water, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
8. Add the cornflour–water mixture, vinegar, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
9. Cool completely and keep refrigerated.
10. Schezuan Sauce is ready.
11. Use as required.

Farsi Puri (Crispy Puri)

Ingredients:

• 1½ cups Maida (Plain White Flour)
• 3 tablespoons Semolina (Suji/Rava)
• 1 tablespoon Whole Black Peppercorns, crush coarsely
• 3 tablespoons Ghee , malted
• 1 teaspoon Cumin Seeds crush coarsely
• Cooking Oil for deep frying
• Salt
• Water

Method:

1. Mix maida (plain white flour), semolina, cumin seeds, ghee, Pepper and salt in a deep wide mouthed bowl.
2. Add water as required and knead a stiff dough. It should be harder than paratha or masala puri dough.
3. Cover it using plain muslin cloth and keep aside for 10-15 minutes. Divide it into 2-3 equal portions and give them a long cylindrical shape. Cut it into small portions using knife and give each portion a round shape of pattie.
4. Take each portion of dough and roll it out on chapati maker board into approx. 3-4 mm thick small circles of 3-4 inch diameter. 
5. Prick rolled puri with knife or fork. 4-5 pricks in entire raw puri at different places are sufficient.
6. Heat oil in a frying pan or kadai. Deep-Fry pricked raw puris on medium heat until they become light brown on both sides.
7. Crispy and crunchy farsi puris are ready, store them in airtight container and enjoy for 10-15 days.

Baked Corn & Spinach Tikki

Ingredients:

• 1 cup Corn kernels Boiled 
• 1 cup blanched palak(spinach)
• 4 tbsp Oil 
• 2 small Onions chopped
• 15 Fresh mint leaves 
• Fresh coriander leaves a few sprigs
• 2 Potatoes boiled peeled and mash
• Salt to taste
• 2 Green chillies chopped
• 1/2 tsp red chillies powder
• 1/4 tsp aamchur powder
• 1/2 tsp garam masala
• 1 cup Fresh bread crumbs

Method:

1. Heat 2 tbsp oil in a non stick pan. Add onions and saute. 
2. In bowl add corn, finely chop coriander and mint leaves.
3. When the onions turn a light brown, add it to the corn.
4. Add Spinach, mashed potatoes, salt, green chilies, garam masala, red chillies powder, aamchur powder, coriander and mint leaves and mix well mashing the contents slightly. 
5. Add breadcrumbs and mix. Rest the mixture for 10-15 minutes.
6. Heat 2 tbsp oil in another non stick pan.
7. Divide into equal portions and shape each portion into an round shaped Tikkis.
8. Shallow fry till both sides are equally golden or You can cook them in an oven. Spray a little oil over them and cook in a preheated oven at 180°C for 15 to 20 min
9. Serve hot with Green chutney. 

Eggless Pav Bun (ladi pav)

Servings : 2

Ingredients:

• 3 1/4  cup plain flour (maida)
• 1 1/2 tsp instant dry yeast 
• 3 tbsp sugar
• 3 tbsp ghee or margarine or butter
• 3 tbsp Milk Powder
• Milk as per need
• 2 tsp salt
• oil for greasing

Method

1. Sieve the flour.
2. Mix the sugar and yeast in 1 teacup of warm water and keep aside for 5 minutes.
3. Add yeast liquids to the flour, salt and make a soft dough. If required, add a little more warm Milk.
4. Knead the dough for at least 10 minutes.
5. Add the ghee, mix well and cover with a wet cloth or lid for 1 to 2 hour or until the dough is double in size.
6. Now, Knead again until the dough comes back to its original size.
7. Divide the dough into Six equal sized balls and shape into round.
8. Apply oil in Baking Mold.
9. Put Balls on a well greased baking Mold.
10. Lightly brush each loaf with cold water or milk. 
11. Leave the tray in a closed cupboard for 1/2 hour or until the loaf are double in bulk. 
12. Bake in a hot oven at 200 degree C (450 degree F) for 5 minutes. Reduce the temperature to 180 degree C (400 degree F) and bake for a further 10 to 15 minutes.
13. Brush with a little butter and heat in the oven for a few minutes.

Note:

1. How to use dry yeast:-
2. Put the dry yeast with the sugar in a cup of warm water, stir and add a pinch of flour .
3. Cover and leave for 10 minutes. When the surface is full of froth, the yeast is ready to use. Then, follow the same method as for fresh yeast.
4. For Good result use Measuring cup or spoon.