Prawn Szechuan Fried Rice

Szechuan is a part of Chinese cuisine and it is originated from the Sichuan province in Southwesteren China. They cook with their unique sichuan pepper, and very liberally they use garlic to all dishes. My Prawn Szechuan fried rice is kind of Indo-Chinese, and definitely easy to make. In all supermarket Szechuan sauce is available but i myself prepare my sauce, which is very easy to make and if it is well stored, it will last for more than a month.

Generally all the saute process is done separately and Rice is cooked separately, but i felt cooking together in cooker is much easier and flavorful than mixing it.

Ingredients
3 cups Basmati Rice (Any rice of your choice)
2 Onions
4 Cloves Garlic (If it is smaller cloves then it is 8 cloves)
1 inch Ginger
1/2 - 1 cup Shrimps (Prawns)
5 tablespoon chopped Spring Onions
1 Green Bell Pepper / Capsicum
6-8 Dry Red Chilly
3-5 Eggs
1 tablespoon Chilly Sauce
2 tablespoon light Soy sauce
1 tablespoon Tomato sauce
1 tablespoon worcestershire sauce (optional)
Oil
Salt and pepper

For Szechuan sauce
10-12 Dry red chilly (soaked in warm water)
1 inch Ginger
6 large cloves Garlic

Method

• Finely grind the ingredients under Szechuan sauce, Finely cut onions into long stripes, cut capsicum in the same way.
• Devein and clean the Prawns. finely chop the ginger and garlic. Scramble the eggs.
• In a heavy bottom pan or in a Pressure Cooker add 4-5 tablespoon of oil and when the oil is heated add the chopped ginger garlic and also dry red chilly. 
• Add the Onions and saute for 2 mins, then add 2 tablespoon  Szechuan sauce and saute for 2-3 mins, then add Capsicum and shrimps and saute well. Add all the sauces, salt and a tablespoon of black pepper powder.
• Add 5 cups of water or water according to the rice and allow it boil for a min and then add the washed rice.
• Pressure cook for about 10-15 mins (depends according to the pressure cooker) and when the rice is cooked perfect, mix well and then add the chopped spring onions and scrambled eggs.
• Prawn Szechuan is ready  to be served.

Note 

• The dry chilly and the Szechuan sauce is according to the taste, if you like to have with mild spicy then reduce the quantity of chilies.
• If you want a very nice shrimp flavor then you can add upto 1 cup of it otherwise 1/2 cup is sufficient.
• You can also prepare the way you prepare for fried rice.
• If you are boiling rice separately and saute the shrimps separatly, saute the rice in the pan for 2-5 mins when you mix with shrimps, this requires additional oil. 
• If you do not have light Soy sauce, then add only 1 tablespoon of Dark Soy sauce.

Rava Laddu

I got this recipe from one of my relatives, it doesn't take more than 30 mins to do this laddus, very very easy to prepare and everyone's fav too. Many of us add coconut flakes and saffron. Mostly for these laddus they cook rava for a very long time, which actually changes color. I was so conscious about the color, so i carefully made this laddus with few changes. To get a crunchy feeling in-between your bite you can add Cashews and raisins. Adding Coconut or milk will reduce the shelf life of this rava laddu, otherwise it can be stored up to 10-12 days.

Ingredients

2 cups of Rava/Semolina/Sooji

1 Cup Powdered Sugar

 1/4 teaspoon Cardamon powder

1/4 cup + 1 tablespoon Ghee (Clarified Butter)

Method

• In a pan, add one tablespoon of ghee and add the rava and fry in low flame till it turns light brown in color, you should feel the aroma of the rava, this will take 4-6 mins, stir it continuously to fry rava evenly. Remove from the heat and allow it to cool.
• Slightly coarse grind the roasted rava ( do not grind to fine powder), and transfer this to wide open bowl or in a plate.
• Add the powdered sugar, cardamon powder to the rava and mix well.
• Heat the Ghee and pour it into the mixture and mix well.
• When the mixture is warm enough to handle take a small handful of them and squeeze between your fingers and palm to form a small lemon sized balls.
• If the mixture is too dry and starts to crumble, add few teaspoon of heated ghee, and form the balls.
• Your Rava laddu will be very soft now, no worries, after a while they will harden.
• Store them in an air tight container once it is cooled.

Note

• If you feel that it is too much ghee, you can add a small amount of milk.
• If you are adding cashews to the laddus then, in a seperate pan heat the ghee, add cashews and fry till golden brown, drain from the ghee and fry the raisins in the same ghee. When your mixing sugar with the powdered rava, add these fried cashews and raisins to that mixture.

Ola Pakoda / Ribbon Pakoda

This is not the usual recipe which is done with besan flour(gram flour) but trust me this is very simple and tasty than the usual one. If you plan before hand, this recipe will be very easy for you. 

Ingredients
2 cups Idli rice
1/2 cup roasted gram (pottu kadali)
10-15 dry red chilies
2 cloves garlic
Handful of curry leaves
Salt
Oil for frying


Method

• Soak the Idli rice for 4-6 hrs (Preferably overnight), and grind well with very less water(the batter should be very thick and tight).
• Separately coarse grind the red chili (don't grind to fine powder), to that add the curry leaves and garlic cloves and grind well.
• Powder the roasted gram, add the roasted gram powder, red chili mix and salt to the idli rice batter. Mix well.
• This should be a smooth dough, if it gets harder then it becomes tough to fry.
• Put this dough in the murukku mould, use the ribbon pakoda achu(with 2 slits as shown in the pic).
• Heat oil in the pan, press the mould directly in the pan and fry until it turns golden brown or crisp on both sides.
• This doesn't take much time to fry so don't over-fry it. Transfer this to kitchen towel, allow it to cool to the room temp and then transfer this to air-tight container. (Only when it cools down to the room temp you get the crispiness).

Note

• Try to avoid much water when you are grinding, if your idli rice batter doesn't turn smooth, add some water and grind well.
• The roasted gram should be a dry powder, you can powder with mixie or any food processor.
• If your dough is bit watery, add more roasted gram powder to form a soft dough.
• Adjust the red chili according to your spice level.
• If you do not have idli rice, then you can go for any rice available at home, but idli rice gives you a very crispy and tasty ribbon pakoda.

Shankarapali (Inippu Biscuit)

Here comes another very easy recipe. Most of us don't know the exact recipe and with no other choice we go to the nearest sweet store to get this small delicious biscuit. In most of the Mixtures(Savories in local Indian sweet shops) we can find this small sweet biscuit. I have no clue about the name of this recipe, just found from website, but generally in stores they call it as Inippu Biscuit. This is my sis fav too.

Ingredients
1 1/2 - 2 cups Plain Flour
1/3 cup Ghee (Clarified Butter)
1/3 cup sugar
1/3 cup full cream milk
A pinch of Cardamon powder
1 tablespoon Semolina/Rava
Oil for frying

Method

• Heat the pan in low flame and melt sugar in Milk and also add ghee and melt it till the sugar gets dissolved. Allow it to cool. Add the cardamon powder and rava to it.
• Slowly add the plain flour and mix it, add the flour till you get a soft dough.
• Knead into a soft pliable dough.
• Divide the dough into big lemon size, roll into chapatis 1/3" thick.
• Cut into small square shapes or any size as your choice.
• Carefully transfer to a dry cloth or any non-stick surface, and allow it to dry for 1 hour.
• Deep fry in hot oil over slow flame till light brown color.
• Drain well and keep aside till cool.
• Store in clean and dry container.

Note

• I used cookie cutter for different shapes, but the general shape we get from sweet store is square shape.
• Slowly add the flour for kneading the dough, do not add all the flour at one time.
• For extra flavor i added 1/2 teaspoon of Vanilla extract.
• When you roll like thick chapatis dust the flour so that it won't be sticky.