Schezwan Rice and Onion Raita

I like recipes and recipe books of the famous Chef, Tarla Dalal. Her instructions are always clear and I bought a bunch of her books when I visited Chennai last time.

Whenever we are in a Restaurant, if I feel like eating Rice, I usually order for Schezwan Veg Rice with some gravy made out of Paneer. When I saw the recipe for Schezwan Rice in Tarla Dalal’s Chinese Recipes, I got much interested as it was very easy. I made it today; it consumed very little of my time and the taste was very much equal to the restaurant taste.

I am sending this recipe to “Bookmarked Recipes- Every Tuesday” Event hosted by Aipi of US Masala.

As I started making this at home, now I have got a big problem what will I order when I visit Restaurant. Of course, Vegetarians have fewer options.

Ingredients for Schewzan Rice:

Basmati Rice 1 ¾ cups (200ml cup)

Schezwan Sauce 1 tbsp

Finely Chopped Garlic 1 tsp

Mixed Vegetables (I used 1 Carrot and 6-8 Beans)

Spring Onions

Water
Ajinomotto 1-2 pinch

Salt

Sesame Oil

Ingredients for Schewzan Sauce:

Dried Red Chillies 9

White Vinegar 7 tbsp

Finely Chopped Garlic 2 tbsp

Sugar 2 tsp
Ajinomotto a pinch

Sesame Oil

Preparation:

Chop Garlic, Spring Onions and Vegetables.

Making Sauce:

Soak Chillies in warm water for 20-30 minutes. Drain and grind with the other ingredients mentioned under Sauce.

Heat little Oil in a Pan. When it reaches the smoking point, add the ground paste and Ajinomotto. Stir fry for 1-2 minutes.

Making Rice:

Cook Rice.

Heat Oil in a Pan.  Add white parts of Spring Onions. Few Seconds later, add chopped Garlic. When they turn slightly brown, add Schezwan Sauce, Vegetables, Ajinomotto and Salt. Mix well.

Fry till the vegetables become soft. Switch off the flame and add green parts of Spring Onions.

Now add Cooked Rice and mix well.

Serves: 2

Ingredients for Onion Raita:

Onion (Medium) 1

Yoghurt ½ cup

Cumin Powder ⅛ tsp

Green Chillies 1

Coriander Leaves Few

Salt

Method:

Peel Onion and soak in water for 10-15 minutes. Remove and chop into very fine pieces. Slit Chillies and Chop Coriander Leaves.

Combine chopped Onions and Yoghurt in a bowl. Add chopped Chillies, Cumin Powder and Salt. Mix well. Garnish with Coriander Leaves.

Serves: 2

Notes:

I got the perfect taste but didn’t get the exact color of the Schezwan Rice as I couldn’t get Kashmiri Red Chillies here and used normal ones.

12-15 Kashmiri Red Chillies has been used in the Original Recipe.