Sichuan or Szechuan Fried Rice Recipe

Sichuan or Szechuan Fried Rice Recipe

This Chinese style Sichuan  fried rice is spicy(you may adjust the spiciness as per your preference ),flavourful and if you want a variation from your regular fried rice then this is a must try dish :-).

Preparation Time - 20 min ( Cooking Rice timing is separate )
Cooking Time - 20 min

Ingredients:-

1. Rice( Basmati or Jasmine ){I used 1 cup uncooked Basmati Rice },please refer below under preparation for details on cooking Rice.
2. 1/2 cup chopped Red Onion or any Onion.
3. 1/3 rd cup chopped ( Carrots +French Beans + Red Capsicum + Celery ) and green Peas about 1/4th cup
4. 1/2 teaspoon Sichuan Peppercorns ( this is highly recommended which gives this dish that unique flavour but if you do not get them at all then use regular black peppercorns  )
5. 2 tablespoon Chinese Dark Soy Sauce + 1/2 Tablespoon Rice vinegar or White Vinegar
6. 4-5 Dry Red Chilies with seeds removed (medium hot)soaked in hot water
7. 1 teaspoon of chopped garlic
8.1 and 1/2 teaspoon crushed Ginger
9.1/2 teaspoon Sugar
10 .1-2 Fresh Chili chopped
11. Cooking oil (peanut /sunflower/vegetable oil ) + little Sesame(Til) Oil for added flavour (optional)
12. Salt as per your taste.


Preparation:-

1. 1 cup uncooked Basmati Rice ( wash it several times ) then soak for 1/2 an hour,drain the water and then cook the Basmati Rice with enough water,when done drain off the water.Do not overcook the Rice or else it will turn mushy. Previous day cooked rice works best or cook the rice before hand at least  6 hours before so that when you add the rice to prepare the Fried Rice it does not become mushy.
2. Grind the Sichuan peppercorns.
3. Chop all the vegetables.
4. Chop the Chili and garlic and crush or mince the  ginger
5. Soak the dry red chili(seeds removed) in hot water and then make a garlic and chili paste.

Cooking:-

1.Take a deep bottom flat utensil and add heat about a tablespoon of cooking oil and first add the chopped carrot and beans followed by the celery and capsicum and green peas ,stir fry with little salt. Keep the fried vegetables aside.

2. Next add around 2 -3 tablespoon of cooking oil and a teaspoon of sesame oil for added flavour and let it warm up.Then add the chopped onion until it just starts turning brown and at that point add the chili garlic paste which is prepared with around less than 1/4th cup water.

3. Cook til oil seeps out and then add the crushed ginger and 1/2 teaspoon sugar.Give it a mix and fry for around 30 seconds.After this add the Sauce and vinegar mixture (as mentioned in point 5 under ingredient list ) mix and cook for a minute.

4. Switch off the flame (to prevent the rice from overcooking and turning mushy ) and add the cooked Basmati rice,salt and gently mix everything coating the rice properly with the mixture.

5.Next add the fried mixed vegetables and black pepper powder and mix.

6. Lastly just switch on the flame and let the flavours incorporate into the rice and the Rice gets a fried texture.It won't take much time.

7. Your delicious Szechuan or Sichuan Fried Rice is ready to be served,garnish with chopped fresh chili for that heat.

Pictures:-

Chicken Curry or Murgir Jhol Recipe

Chicken Curry or Murgir Jhol Recipe

Chicken Curry  or Murgir Jhol is Indian (Bengali Style) Chicken Curry prepared with spices,Onion,Garlic,Tomato and Yogurt/Curd.Try it out and enjoy this aromatic Chicken dish with Rice/Roti/Bread.

Ingredients for Chicken Marination:-

1. 1 pound of Chicken that is around 500 grams of Chicken with bones.
2. 1/2 cup yogurt or curd ( beaten )
3. 1/2 teaspoon each of turmeric powder + Paprika or Kashmiri chili powder + Black pepper powder or golmorich.
4. 1 teaspoon coriander powder
5. 1 teaspoon each of ginger and garlic coarsely crushed.
6. Salt as per your taste.
7. 1 teaspoon of Mustard oil (preferably) or you may use vegetable oil/sunflower or canola oil .

Ingredients for Curry/Jhol :-

1. 1 cup of sliced onion.
2. 1 teaspoon ginger crushed
3. 2 teaspoon of garlic crushed
4. 2 fresh chillies
5. 1/3 rd cup of totamto chopped
6. Potatoes (optional)
7. Garam Masala - around 1 inch  cinnamon ( you may use  little less or more )+ 4 cloves + 3 green cardamom /elaichi +  1/4 th of a whole Javetri/Mace (grind the spices in a mixer grinder )
8. Whole Spices - 2 bay leaves + 1/2 to 1/4 th teaspoon whole black peppercorns +2 green cardamom + 1/2 inch Cinnamon + 3 cloves
9. Powdered Spices - 1/2 teaspoon each of  Paprika or kashmiri Chili Powder  + Turmeric Powder + and around 1/4 th teaspoon of Cayenne or Red chili Powder (you may use more if you prefer more heat )
10. 1/2 teaspoon of Sugar and Salt as per your taste
11. I used Mustard Oil or you may use other cooking oil ( Sunflower/vegetable oil/canola)

Preparation :-

1. Start with marinating the Chicken with all the ingredients mentioned under marination and preferably keep it in the refrigerator for 30 min to 1 hr but in case you are in a hurry let the chicken marinate til the time  you do the other preparations for the gravy :-).
2. Crush the ginger and garlic in  a mortar and pestle ( hamaldista ) or coarsely in a grinder.
3. Slice the onion.
4. If using potatoes cut them into big chunks I left some peel on.
5. Prepare the garam masala/ spice ( point 7 under ingredients for Jhol/Curry )

Cooking :-

1. When you are all set proceed with the cooking :-).Begin by heating little oil in a deep bottom utensil / kadai / wok and then fry the Potatoes with sprinkle of turmeric powder til it starts turning golden in colour and keep them aside.
2. Next add little more oil ,heat it up and then add the whole spices ( point 8 under ingredients for curry/jhol ) and let it sizzle in the oil and infuse their flavours followed by the crushed garlic.Let the garlic turn golden and then add the sliced Onions.
3. Fry the Onion til it is golden in colour followed by the Tomatoes,ginger and powdered spices and sugar .Mix and let it cook (cover and cook) opening intermittently and mixing until the oil seeps out and the Tomatoes melt.( you may add the sugar later after the oil seeps since sugar delays the melting of Tomatoes ).
4. Next add the marinated Chicken ( keep the marinated Chicken out of the refrigerator for sometime before you add it ) and mix everything together.
5. Initially for few seconds keep the flame high while mixing and then bring it down to medium and then cover and cook for  around 8 to 10 minutes or until the oil seeps (Koshano or Bhuno ) checking and mixing intermittently so that it does not burn.
6. Next add the fried Potatoes ( if using ) and mix everything and cook for 1 or 2 minute keeping an eye so that spices do not burn.
7. Next add 1 and 1/2 to 2 cups water (preferably warm ) as per your curry consistency,add salt and bring it to a boil .
8. Give a mix and the cover and cook until the Chicken and Potatoes (if using ) is cooked but checking intermittently.
9. Lastly add the fresh chili ( you may also crush and add the chili ) and the garam masala/spice  (point 7 under ingredients for curry/jhol ) you may use store bought garam masala but in that case taste may vary depending on the ingredients used in the store bought garam masala.Give a mix.
10. Switch off the flame, cover and let it rest for few minutes before serving.
11. This goes best with hot steamed Rice/Roti or even bread :-).

Pictures:-

Phulkopir Dalna or Niramish Phulkopi Recipe

Phulkopir Dalna or Niramish Phulkopi Recipe

Please click here to see this recipe in English in you tube channel

Please Click here to see this recipe in Bengali in you tube channel

Phulkopir Dalna or Niramish Phulkopi Recipe is Cauliflower and Potato curry,I have also added peas,its prepared without onion and garlic and the cuisine is Indian ( Bengali) ,try out this simple yet tasty dish in your home kitchen :-).

Preparation Time- 10-15 min
Cooking Time- 25 min

Ingredients:-

1. Cauliflower cut into medium chunks.
2. Potato (3 medium )
3. 1/2 cup Fresh green peas ( I used frozen and thawed)
4. 2 teaspoon ginger crushed in a mortar and pestle.
5. 2 fresh green chili
6. 1/2 Tomato chopped.
7. Pinch of hing/Asafoetida.
8.Spice mixture or masala (dry roast for 40 seconds and then grind it in a mixer and grinder  2 teaspoon whole cumin seeds/jeera + 2 green cardamom/elaichi+ 2 cloves/lobongo+ 1/2 inch cinnamon/darchini )
9. Powdered Spices /Masala (1/2 teaspoon each of cumin/jeera powder+ coriander/Dhaniya powder+ Paprika or kashmiri Chili Powder+ Turmeric powder + 1/4 teaspoon of Cayenne or Red chili powder)
10. 1/2 teaspoon sugar.
11. Whole spices 1 bay leaf/tej patta +1/4 th teaspoon of black peppercorns or golmorich + 1 dry red chili.
12. Salt as per your taste.
13. Oil (Mustard oil ) or any other cooking oil.
14. Water as needed.( I used around 1 and 1/4 th cups )

Preparation:-

1. Boil the Potatoes in salt water til 70 percent done .
2. Keep the cut Cauliflower Florets in hot salted water for few seconds and then discard the water.
3. Dry roast the spices as mentioned in point 8 and grind it.
4. Crush the ginger in the mortar and pestle(hamaldista).

Cooking:-

1. Take a deep bottom utensil add oil,heat it and fry the Cauliflower with little turmeric until just brown and keep aside.
2. Add little more oil heat it and then fry the potatoes with little turmeric until just brown and keep aside.
3.Next add oil,heat up and then add the dry red chili let it turn little black and then add the bay leaf and black peppercorns.
4. After this add the crushed ginger ,fry for 30-40 seconds followed by the chopped tomatoes,mix and then add the powdered spices,mix and then add very little water to prevent the spices from getting burnt.Mix everything together and cook til oil seeps out.
5. Next add the sugar and hing/asafoetida (if you did not add in the oil at the beginning) you may add the hing into the oil along with the whole spices but I like the smell so I add it now,mix and then add water and salt as per your taste.
6. Bring it to a simmer and cook til done,lastly add the fresh chili( either whole/slit/crushed) depending on your heat tolerance and also the dry roasted spice mixture,give a quick stir,switch off the flame,let it stand covered for 4-5 minutes and then serve.
7. This goes well with Roti/Paratha/Luchi/Poori or as a side with Rice and Dal :-).

Pictures:-

Macher Chop or Fish Croquette Recipe or Authentic Bengali Macher Chop

Macher Chop or Fish Croquette Recipe or Authentic Bengali Macher Chop


Click here to view this recipe in you tube channel in English

Click here to see this recipe in you tube in Bengali

Macher Chop or Fish Croquette Recipe or Authentic Bengali Macher Chop is perfect for evening snacks with a cup of tea or coffee,It can be made in two ways .Try it out and enjoy :-).

Preparation Time - 20 -25 min
Cooking Time - 5 min

Ingredients for Macher Chop recipe:-

1. Fish (boneless ) preferably Bhetki Fish ( I used Cod Fish since I do not get fresh Bhetki ).
2. Garam Masala ( dry roast for 30-40 seconds on a low flame  and then grind 1/2 teaspoon whole  coriander seeds/dhoney + 2 teaspoon whole cumin seeds/jeera +  cloves/lobongo+ cardamom /elaichi+1 inch cinnamon/darchini + 1/4th teaspoon whole black peppercorns + very little 1/4th of a whole javetri/mace ) if in a hurry then you may use store bought garam masala powder but in that case the taste may slightly vary.
3. 3/4th cup chopped onion
4. 1 teaspoon garlic crushed
5. 1 teaspoon ginger crushed
6. Minced fresh chili as per your heat tolerance ( I used around 1 teaspoon )
7. 2 tablespoon of minced cilantro /dhoney pata
8. Powdered Spices( 1 teaspoon coriander powder/dhoney guro + 1/4th teaspoon turmeric powder + 1/2 teaspoon Paprika or Kashmiri chili Powder )
9. 1 teaspoon white vinegar or apple cider vinegar.
10. Sugar 1/2 teaspoon.
11. Salt as per your taste.
12. Boiled Potatoes (about 3 medium Potatoes )
13. Oil for deep frying or shallow frying and preparing the stuffing ( You can use peanut oil/sunflower oil/vegetable oil/canola oil )

Ingredients for breading:-

1. All purpose flour/maida
2. Bread crumbs
3. 2 eggs beaten
4. Salt as per your taste.
5. Black pepper powder/golmorich guro for sprinkling

Preparation :-

1. Boil the boneless fish with salt and water and keep aside.Then when it cools down flake it with your hand or spoon.
2.Boil Potatoes with salt and water,drain the water and keep it aside.
3. Chop/mince the ingredients as stated under the ingredient list.
4. Prepare the garam masala/spice mixture (point 2 under ingredients) and keep it aside.

Cooking:-

1. Add little oil into the frying  pan and fry the minced onion til til translucent/pink in colour and wilting then add the crushed garlic and fry til the raw smell is gone.
2. Then add the crushed Ginger and fry for 30 -40 second followed by the powdered spices and little water to avoid the spices from getting burnt.
3. Fry the mixture and keep it aside.
4. Then add little more oil in the frying pan and add the boiled ,flaked fish and fry .Then add the onion ,ginger ,garlic and spice mixture prepared earlier ( reserving 1 tablespoon to add in the potato mixture) and mix.Also add 1 tablespoon cilantro + white vinegar +1 teaspoon of the garam masala you prepared earlier + sugar and salt.Fry for a minute and then keep it aside to cool down.
5. To the boiled Potato add the rest of the cilantro + garam masala+ chopped chili+ salt as per your taste + remaining 1 tablespoon of onion,ginger and garlic mixture and mash everything together with your hands or a Potato masher and keep it aside.

Preparation of the Fish Chops and Breading it :-

1. Now make medium balls of the Potato ( if it is too moist you may add little maida/all purpose flour ) then flatten it and add little fish stuffing,then cover it up with the potato filling with care.
2. I made about 8 fish chops.
3. Beat the eggs with little salt and pepper and keep aside .
4. Next for the breading roll the fish chops in the all purpose flour/maida ,then dip in the beaten eggs and finally in the bread crumbs . Do it for all the fish chops.
5. Next go for second breading by dipping the breaded fish chops in the beaten egg and then in the bread crumbs and keep aside.Do it for all the fish chops.
6. Now you may fry them or keep it in the refrigerator for 1-2 hours and then fry.
7. You may either deep fry or shallow fry the fish chops.
8. To oil should not be too hot otherwise the fish chops will burn on the outside.
9. Fry the fish chops and then put it on a kitchen tissue to soak the excess oil and serve it with salad,tomato ketch up/ kasundi/mustard sauce and sprinkle of bit nun/black salt on the fish chops.
10. Perfect snacks with tea or coffee.

Pictures:-