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:-

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:-

Chichinge Posto Recipe or Snake Gourd Recipe

Chichinge Posto Recipe or Snake Gourd Recipe

Please click here to see this recipe in you tube channel

This simple dish can be served as a side with hot steamed rice and dal. For a change you may want to skip the  "Aloo Posto " with Chichinge  Posto or Snake Gourd Recipe .

Preparation Time - 10 min
Cooking Time - 20 min

Ingredients :-

1. 2 medium Snake Gourd /Chichinge/Hupo/Hopa
2. 1/2 cup sliced onion
3. 5 tablespoon Poppy seeds/Posto
4. 2 fresh chili (or as per your heat tolerance)
5. Salt as per your taste
6. Preferably  Mustard Oil or you may use Sunflower oil/Peanut oil/Vegetable oil.
7. Water to make poppy seed /Posto paste.

Preparation:-

1. Cut the Chichinge/Snake Gourd into small pieces and slice the onion.
2. Make poppy seed paste with water.

Cooking:-

1. Heat about 1-2 tablespoon of mustard oil and fry the Chichinge  with salt ,cover and fry til done and keep aside

2. Next add more oil as necessary and then fry the onion til golden brown and then add the poppy seed paste/posto bata and fry til oil seeps out and you get a nice aroma of the fried posto.

3. Then add the fried chichinge and then mix everything together,adds salt  per your taste( be careful as you have already added salt when frying the chichinge/hupo).

4. Lastly add the fresh slit chili,you may also crush the chili in a mortar and pestle / hamaldista and then add it.

5. Serve it with hot steamed rice and your choice of dal and non veg/veg curry and enjoy :-).

Pictures:-

Niramish Aloo Dum Recipe or Bengali Style Aloo Dom or Dum Aloo Recipe ( No Onion No Garlic )

Niramish Aloo Dum Recipe or Bengali Style Aloo Dom or Dum Aloo Recipe ( No Onion No Garlic )

Please click here to see this recipe in bengali in my you tube channel

This Aloo Dum/Dom Recipe is prepared without any onion or garlic (Niramish) .This is Bengali Style Aloo Dom widely prepared in Bengali households with little variations.Check out this recipe and leave your comments :-).

Preparation Time - Boiling Potatoes approx 10 min and other preparation 10 min

Cooking Time - 20 min

Ingredients For Aloo Dom Bengali Style:-

1. Around 12 small Potatoes ( I left little peel on and  halved it but if it is too small you may leave it whole) .Boil it in salt and water til about 70 percent cooked and then drain the water and with the help of a toothpick prick the boiled Potatoes.
2. Spice mixture or masala ( 1 and 1/2 tablespoon of Whole Jeera or Cumin(dry roasted) + 4 cloves/lobongo+1 inch Cinnamon/darchini + 2 green cardamom/elaichi)
3. 1 cup tomato chopped
4. 1/4 th cup yoghurt/curd
5. 2 tablespoon of crushed ginger in a mortar and pestle /hamaldista
6. Powdered Spices ( 1 teaspoon of Coriander powder /Dhoney guro + 1 teaspoon of Kashmiri Chili powder/Paprika _ 1/2 teaspoon of Suagr + 1/2 teaspoon of turmeric Powder )
7. Whole Spices ( 1 dry red chili + 1 bay Leaf + 2 Cloves/lobongo + 1/4 th teaspoon of whole black peppercorns /golmorich + 2 green cardamoms/elaichi)
8. Pinch of  Hing/Asafoetida
9. Mustard oil( I used Mustard Oil) /Vegetables oil/Sunflower oil/Peanut Oil.
10.Salt as per your taste and Sugar (1/4  to  1/2 teaspoon )
11. Fresh Chili

Preparation :-

1. Boil the potatoes in salt water,drain and prick with a toothpick and keep them aside.
2. Dry roast the whole cumin/jeera and grind with the  spices  as mentioned in point 2 under ingredients .
3. Mix the powdered spices with the curd/yoghurt and keep it aside.


Cooking:-

1. Take an utensil/wok and add oil,when oil is heated add the boiled potatoes and fry them with little turmeric and keep them aside.
2. Next add more oil and then add the whole spices (you may also add the hing/asafoetida now )and let them infuse their flavours into the oil followed by the crushed ginger.Fry the ginger for 30-40 second and then add the Tomatoes.
3. Fry the tomatoes and cover it,checking intermittently until it melts and oil seeps out.
4. Take the utensil off the flame and add the curd/yoghurt with the powdered spice mixture and keep on stirring  to avoid the curd from curdling.
5. Next put it back on flame and cook til oil seeps out,next add the boiled and fried Potatoes and mix.
6. Add Salt as per your taste and pinch of hing or asafoetida and mix.
7. Add 1/2 cup of water ( or as per your gravy consistency you add the water ) and cover and cook til done.
8. Lastly add the Spice mixture ( point 2 under ingredients ) and crush the fresh chili and add,mix and  cook for a minute.
9. Serve it with either Luchi/Puri/Paratha/Khichuri/Khichdi :-) and enjoy.

Pictures:-