Schezwan fried rice

     Who doesn't like to have a fried rice?  Especially when it turns out to be an week-end and you dine out?  This would always be my first preference along with manchurian gravy.  Back at home, my mother used to prepare an excellant chicken fried rice in weekends and we used to relish it with utmost temptation!  Now, here once I tried, the outcome was not worthy :(  But I didn't give up, tried a couple of times till I got it perfectly  done.  Today I tried it with schezwan sauce and guess what?  hubby calls from his office (which he NEVER does) to inform that lunch was good!  :)  

Schezwan sauce is an hot fiery sauce originating from schezwan pepper, they are also termed as indo-chinese sauce because of the equal amount of Indian spices addition.  The sauce is very aromatic too and here I used Chings schezwan sauce easily available in grocery stores.  One might also prepare these at home.  So let us move to recipe.

Hot & Sour Corn balls

   Not long before, I watched hot and sour mutton balls cooked on a TV show.  I wanted to make them too!  Using mutton at my home is like once in a month, so I just skipped the idea of making them with mutton, instead came up with this vegetarian idea.

This dish came out very delecious and went great with roti/dosa/all sorts of bread, do try and let me know.

Capsicum and babycorn pizza

   Saturday evenings are too lazier and I demand for any sort of snack.  This idea of making pizza struck me when I saw an ready-made pizza base in a shop.  I also bought pizza cheese and happily walked home.   If you want to know recipe for home-made base, kindly click here

The pizza came out soo good and it got finished within minutes, so let us move off to ingredients. 

Ingredients required

• 2 cups wheat flour
• 1 tsp of crushed dry herbs
• 1 tsp of salt
• 1 tbspn of dry yeast
• Pizza base - 5 tbspn
• Grated cheese - 1/2 cup
• Baby corn and capsicum slices - 1 cup

Vegetables in garlic sauce

   I dont know why, but recent times i have grown addicted to chinese  cooking  a lot.  Hence comes this preparation.  Personally speaking I am an garlic-luver, for I can be the only person who visits to ' THE CHUTNEYS' (Authentic vegetarian restaurent at Hyderabad which has an wide range of idly and dosa platter) and order an 'garlic dosa'   :)  :)  So this luv for garlic had even more triggered the 'chinese' part in me!

 When I read about this preparation in one of cookery books, I cannot wait to try hands on them.  But, at the sametime I was soo worried about addition of 'n' number of sauces into it.  So, I restricted them to chilli sauce alone.  Tried replacing tomato sauce with home-made tomato puree, and yes the magic worked.  The final preparation tasted entirely chinese!

Baby corn tikka -Quick bytes

   This quick starter can be prepared in a jiffy, a surprising treat indeed ;)

So, as anybody could have guessed the basic ingredients are One cup baby corns, 2 tsp finely chopped spring onions (for enhanced flavour), 2 tsp hung curd, 1 tsp chicken tikka masala, 1/2 tsp ginger-garlic paste and salt to taste.

Just marinate baby corn with curd, ginger-garlic paste, spring onions.  Adjust salt, refrigerate for four to five hours

Bake them in pre-heated oven till they are golden brown, crispy and done... Enjoy ;)

Mili-juli subzi

Mili-juli subzi is an combination of seasonal vegetables & Paneer cooked on milk, creamy onion-tomato gravy

Ingredients required

• One cup of quartered onions
• 2-inch ginger piece
• 6 pods of garlic
• 11/2 cup tomato puree (made from three tomatos)
• 2 tsp dry kasoori methi 
• 2 cups of mixed chopped vegetables like carrot, green peas, capsicum, Beans, baby corn, cauliflower
• 1/2 cup of boiled, de-skinned potatos, quartered
• 1/2 cup of paneer, cut into thick slices
• 1/4 cup milk/ cream
• 4 tsp butter