Veg.Triple Rice - Recipe Book

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Triple Schewzan rice is a combination of rice, noodles and
fried noodles. Normally it is served along with Veg.Manchurian or a with a
thick  veg.sauce. For making triple rice;
first we need to make the schewzan sauce; or use the store bought one.


Ingredients For Making Schewzan Sauce:
  1. Dry kashmiri red chillies-10 nos

  2. Oil-1 ½  tbsp

  3. Chopped ginger

  4. Chopped garlic-

  5. Salt-little

  6. Pepper powder-1 tsp

  7. Vinegar-1 tsp

  8. Tomato ketchup-1 tbsp

  9. Red food color-a pinch

  10. Water-2 tbsp

  • Soak the red chillies in warm water for 30 minutes.

  • Drain it and and put it in a blender along with little water
    and make a smooth paste out if it.

  • Heat oil in a pan; add garlic and ginger chopped; sauté until
    nice golden in color.

  • Add the blended chilly paste in to it; sauté for 2 minutes.

  • Add vinegar, pepper powder, salt and food color; mix well.

  • Add tomato ketchup and mix well.

  • Add 3 tbsp of water in to it and cook for another two
    minutes.

  • Switch off the flame when the oil floats on top.

Ingredients For Making Veg.Triple Rice: 
  1. Oil-2 tbsp

  2. Celery chopped-2 tbsp

  3. Garlic chopped-1 tbsp

  4. Spring onion chopped-2 tbsp

  5. Shredded cabbage- ¼ cup

  6. Beans chopped- ¼ cup

  7. Carrots chopped- ¼ cup

  8. Cooked Basmati rice-1 cup

  9. Boiled Noodles- ½ cup

  10. Fried Noodles- ¼ cup

  11. Salt-to taste

Preparation:
  • Heat oil in a pan, add chopped garlic
    and celery ; mix well.

  • Add spring onion and all the vegetables one by one.

  • Saute for just 2 minutes (no need to cook too much)

  • Add food color, salt and schezwan sauce in to it and mix
    well.

  • Add cooked rice; mix well.

  • Add boiled noodles; Mix well for a minute and switch off the
    flame.

  • Sprinkle fried noodles on top and switch off the flame.

  • Serve it hot along with Vegetable Manchurian…JJ



Note: Chinese recipes 
are always cooks on medium-high flame; add all the ingredients one by
one quickly just after sauting.



           For fried noodle; boil hakka noodles until it
cook its half and then drain well and pat with a cotton towel; then deep fry it
in hot oil for a minute. 










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