13 March, 2012

Weekend spent cooking

Chinese cuisine has always been our favorite. So, we decided to cook some Indo-Chinese recipes on a weekend. We decided on Schezuan fried rice and Gobi Manchurian.
Schezuan Fried Rice:
    2 cups of Chinese Rice - Serves 4 - 6. Change according to your needs.
    2 tbsp Schezuan sauce
    1 tsp garlic, chopped
    Vegetables of your choice
    Salt according to your taste
    Heat the oil, add the garlic and sauté till it turns golden in colour.
    Add the vegetables and sauté for 2 to 3 minutes.
    Add the Schezuan sauce and cook for another minute.
    Add the rice, salt and mix well.
    Toss for a few seconds till all the ingredients are mixed.
Schezuan Sauce recipe:
   12 to 15 whole dry red chillies, soaked in warm water
   2 tbsp chopped garlic
   6 tbsp white vinegar
   2 tsp sugar
   2 tbsp sesame oil
   1 tsp salt
    Drain out all the water from the chillies and discard it.
    Grind all ingredients except the oil in a blender to a fine paste. Keep aside.
    Heat the oil to smoking point and pour over the paste. Mix well, allow it to cool and use as required
Chinese Rice recipe:
   2 cup long grained rice (basmati)
   4 tbsp oil
   2 tsp salt
    Wash the rice thoroughly and soak in 6 cups of water for 30 minutes. Drain and keep aside.
    Boil 6 to 8 cups of water, add salt and 1 tablespoon of oil.
    Add the rice to the boiling water. Cook till the rice is 85% cooked.
    Pour into a colander and let the water drain out. Pour some cold water on the rice to arrest further cooking.
    Let all the water from the rice drain out ensuring that the rice does not contain any moisture.
    Add the remaining 1 tablespoon of oil and toss the rice in it
    Spread the cooked rice on a flat surface till it is cool and use.

Gobi Manchurian Recipe: This tasted so very authentic. I just couldn't stop relishing on them.
1 medium sized cauliflower, cut into florets, placed in salted hot water for 10-12 mts, drained
2 tbsps maida/all-purpose flour
2 tbsps cornflour
1 tbsp ginger-garlic-green chilli paste
Salt accordingly

For sauce:
1/4 cup spring onions, finely chopped,
1/2 capsicum, finely sliced
2 tbsp ginger-garlic-green chilli paste
1 tsp red chilli pwd
1 tsps soya sauce
1 tbsp chilli sauce  - Use the sauces and vinegar to suit your taste
1 tsps vinegar
3 tbsps tomato sauce
Salt as required
1 1/2 tbsps sesame oil
1 tbsp finely chopped coriander leaves

1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Leave it for 10-15 min. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.
3 Heat oil in a large vessel and once the oil is piping hot, add the ginger-garlic-chilli paste and stir fry on high for a few seconds.
4 Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
4 Reduce to medium heat and add the soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
5 Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.
Yummmmm ..... posting this recipe is making me hungry. While I am off to munch on something spicy and tangy you decide when you are going to try this.


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