Originating from the Sichuan province of China,
Schezuan cuisine is characterised by bold flavours, brought about by pungent
ingredients like garlic and chillies. Although the original recipe uses special Sichuan peppers
that have a lemony taste, in India Schezuan sauce is prepared using red
chillies, vinegar and garlic, and it tastes quite authentic.
For schezwan
rice we used to add vegetables like capsicum, beans, carrots etc.Here I
have used koorka/Chinese potatoes instead of vegetables with home made schezwan
sauce .Try out
this unique koorka/Chinese potatoes schezwan rice and put in your feed back.
INGREDIENTS
FOR COOKING RICE
Basmati
rice - 1 cup
Water - 3 cups
Washed and peeled koorkas/Chinese
potatoes. - 100 grams
Salt - to taste
INGREDIENTS
FOR MAKING SCHEZWAN SAUCE
Red chillies 10 nos
Garlic -
10 nos
Shallots
/small onions - 6 nos
Ginger
- 1 inch
piece
Celery
leaves - 2 tbsps
Vinegar -
1 tbsp
Sugar - 2 tsps
Black pepper
powder - ½ tsp
Soya sauce - ½ tsp
Oil -
1tsp
Salt -
to taste
METHOD
Soak red
chillies and garlic together I hot water for 30 minutes.
After 30
minutes grind red chillies and garlic with other ingredients to smooth paste
and keep aside.
Marinate the koorkas/Chinese potatoes, washed
basmati rice in the schezwan sauce for 30 minutes.
Boil 2
cups of water .
After 30
minutes heat a pan add a tsp of oil ,
heat it and add marinated rice koorka/Chinese potatoes mixture and fry for some
time.
Add 3
cups of boiled water and needed salt to the rice mixture.
Close the
pressure pan and when the steam comes put the weight and adjust the flame to
the medium.
After 10
minutes switch off the flame.
Once the
pressure releases open the pressure cooker and mix gently.
Garnish
it with finely chopped spring onions.
Serve hot with tomato sauce, green chilli sauce and chillies soaked in vinegar.
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