SCHEZWAN KOORKA/CHINESE POTATO RICE

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.

KUNG PAO LASOONI POTATOES

Kung pao is a famous recipe from Schezwan region.For the potato and garlic lovers try this chinese potato dish with the flavour of roasted peanuts. I have made some variation in this recipe by grinding onions and garlic for base gravy other than cornflour gravy.

INGREDIENTS

Spring Onion bulbs (sliced)                         - 4 nos

Oil                                                                            - 5 tbsps
Potatoes                                                                - 4 nos (boiled and peeled,cut into big                                                                                                      cubes)
Garlic                                                                       - 10 to 15 flakes 
 Chilli oil                                                                 - 2 tbsps(vegetable oil + 1/2 tsp Kashmiri Red                                                                                                                         Chilli powder)
Cornflour                                                               - 1 tsp
water                                                                        - 3/4 cup
Red chilli                                                                - 4 nos(cut into pieces)
Soy sauce                                                                - 2 tbsps
Red chilli sauce                                                    - 1 tbsp
 Sugar                                                                       - 2 tsps
Salt                                                                             - to taste
Peanuts (roasted and remove the skin)     - ¼ cup
Spring onion greens                                            - 2 stalks

Ginger                                                                         - 1 ½ inches 

Onions                                                                       - 3 nos(sliced)

METHOD

Heat oil in a pan and fry the potatoes till golden brown colour and keep  aside.

Mix cornflour and ¼ cup of water in a bowl mix well and keep aside.

Meanwhile, heat chilli oil in another kadai. Add two dry red chilli and saute for a minute.

Add onion, ginger and garlic. Saute till the onion becomes soft and translucent.

Allow it to cool and grind coarsely.

Heat oil in a kadai and add the remaining red chillies, spring onion bulbs and add coarsely ground onion garlic and add soy sauce, red chilli sauce, sugar and salt. Mix well.

Now add roasted peanuts and ½  cup of water Mix well and let it cook for a minute.

Now add cornflour mixture and keep stirring for a minute.

Add fried potatoes and mix gently.

 Garnish with spring onion greens.

Serve it hot with roti, vegetable pulav, fried rice or noodles.

NOTES

 When you boil potatoes, make sure that they are not fully cooked or else it will break while frying.

VARIATION

Can also use baby potatoes. 

Also garnish it with fried garlic.