Friday, 4 September 2015

Veg Schezwan Fried Rice and Soya Chunks Manchurian

Veg Schezwan Fried Rice and Soya Chunks Manchurian 
Veg Schezwan Fried Rice
3 cups Rice (80 % Boiled)
1 cup Vegetables cut in to small cubes ( Carrot, Beans and Capsicum)
1 Onion finely chopped
1/4 cup Spring Onion chopped
4 Garlic cloves Minced
2 Dry Red Chillies Cut into big pieces
4 tbsp Schezwan Sauce
1 tbsp Soya sauce
1/2 tbsp Vinegar
Salt to taste
2 tbsp Oil
Take a wok, add oil. Heat it till the smoking point. Add the garlic, onion, red chillies and capsicum. Sauté it for 2 minutes. Add the vegetables. Sauté it for 2 minutes more. Add vinegar, soya sauce, salt and Schezwan sauce. Stir it, add 1/4 cup water. Let it boil. Add the rice, keep on stirring for 2 to 3 minutes till the sauce and the rice had incorporated well. Serve it hot....

Shezwan sauce
10-12 Red chillies
10-15 medium sized Garlic pods
3 tbsp finely chopped Garlic
1 tbsp finely chopped Ginger
1 tbsp finely chopped Celery
3tbsp Tomato Sauce
1 tsp Soya Sauce
1 tbsp Vinegar
1/2 tsp sugar
1/2 tsp Pepper powder
Salt to taste
2-3 tbsp Oil


Cut and soak the  red chillies in warm water for an hour. Grind the soaked red chillies and  garlic pods together to a fine paste. Heat the oil in a pan and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped ginger and celery and saute it for some time.
Add tomato sauce, ground red chilli and garlic paste and cook it well  till the oil leaves it's   edges. Add vinegar, soya sauce, sugar, pepper powder and salt and mix nicely and let it simmer for another 2-3 minutes on a slow flame. Cool the sauce and store it in an air tight container in refrigerator. You can easily keep it for a week or 2.

Soya Chunk Manchurian
1 cup Soya Chunks boiled and water removed
1 Capsicum cut into big cubes
1 Onion cut into cubes
4 Green chillies slit
2 tbsp Garlic Minced 

1 tsp Ginger Minced 
Salt to taste
1 tbsp Vinegar
2 tbsp Soya sauce
2 tbsp Corn Starch
2 tbsp Oil

Take a pan, add 1 tbsp oil. Heat it. Add the soya chucks and sauté till light brown in colour. Keep it aside. Add the remaining oil. Heat it. Add the Garlic and Ginger, sauté it for 2 minutes. Add the capsicum and onion. Sauté it for 2 minutes. Add the soya sauce, vinegar, salt and 1 cup water. Let it simmer for a minute. Add the soya chunks and green chillies. Cook for 2 minutes. Take a bowl, add corn starch and 2 tbsp water. Mix it. Add it to the gravy. On a full flame let it boil till the gravy thickens a bit. Serve it hot.

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