Friday, February 26, 2010

PANEER SCHEZWAN RICE

Me and my hubby love to eat all veg Chinese dishes and particularly which are prepared with schezwan sauce. We can hog number of plates schezwan rice and that to prepare in OLD FOX (one of restaurant in Hyderabad).We used to eat this, at least once in a week, when we were in Hyderabad.


While eating schezwan rice I always thinks that what is the difference between normal Chinese fried rice and chinese schezwan rice, my taste buds were feeling a huge difference but were unable to find out. One day, while reading something about china I came to know about the schezwan pepper corns (http://en.wikipedia.org/wiki/Sichuan_peppercorn) and you know what was my feeling, it was like my heart shouted HURREY, I got it.

Recently we went to Dragon Mall (Very big Chinese mall in Dubai) and I got these pepper corns from one of trading shop in the mall. I gave a try to the dish with veggie and cottage cheese the very next day and it was excellent (as per my beloved’s comment and for yours you need to prepare it or welcome to my home at any time), whatever I would love to share the recipe with everyone. Reposting the event for JAY for event letz relishh paneer .Have a look:-

Paneer Schezwan Rice

Preparation time: 30-35 minutes (Approximately)

Cooking time: 40 minutes (Approximately)

Serving-4 persons

Ingredients

Jeera/Basmati Rice-2 cups (Washed)

Oil-5-6 tabs

White Onion-2 in large (Finely chopped)

Finely chopped garlic-2 tabs (optional)

Cottage Cheese (Paneer)-1 cup (Cut in small cubes)

Dry Red Chillis-2-3

Chopped vegetables -1 cup (Carrot and beans)

Salt-to taste

Schezwan sauce-6-7 tabs (or as spicy as you need)

Soya sauce-1 tabs

Ingredients for Schezwan Sauce (I am giving the quantity in large so that you can prepare and store it)

Dry Red Chillies-20

Garlic-1 pod

Vinegar-1 tabs

Schezwan pepper corns-1 tsp

Water-1 cup

Method (to prepare sauce)

• Boil one cup water in a pan and add red chillies and garlic in this.

• Boil it for 5 minutes then drain water and allow it to get cool down.

• Now remove the seeds from red chillies very carefully so that later on you don’t get hand burning.

• Now in a mixer jar add boiled chilli and garlic along with vinegar and schezwan pepper corn,

• Grind it fine paste and keep in freeze for future use.

Method (For preparing schezwan rice)

• Boil around six cups of water in a wide and large mouth vessel.

• Once water starts boiling then add washed rice till it is ¾ done.

• Now drain water from rice.

• Add one tabs oil in rice and keep aside.

• Now heat rest of oil in a large pan and add dry red chillies in that.

• Allow it to turn black in high flame.

• Add chopped onion and fry till onion turned to golden colour.

• Now add finely chopped vegetables along with ½ tsp salt and cook till they are done half.

• Now add cubed cottage cheese, soya sauce and prepared schezwan sauce.

• Fry well, for 5 minutes, in high flame, but remember it should not get burn.

• Now add cooked rice and salt and mix well.

• Fry till you get nice aroma of schezwan pepper corn.

• Serve hot with any Chinese side dish.

MY TIPS

• You get these schezwan pepper corns in Chinese store but in case you don’t get these you can just avoid putting it in sauce.(But you might not get the nice aroma of shezwan rice)

• Be careful while putting salt in rice because soya sauce has salt in it.

• The dish is very spicy that is why be careful while adding prepared schezwan sauce.

• You can store this sauce in freeze for preparing any schezwan recipe.

21 comments:

Pravs said...

looks spicy and delicious.. can i come over :)

Jyoti V said...

Wow looks so spicy and delicious...
Beautiful pics...

Gulmohar said...

Yes, We love all the chinese restaurants in Hyderabad :-) and I love this kind of rice...I've posted manchurian today...lol...So could I have a plate of this rice to go with it :D

Home Cooked Oriya Food said...

looks very spicy and yummy!

Mausi said...

Thank you for leaving a comment on my blog! Your rice looks so good! I love fried rice but I never tried schezwan rice. I would love to try it when I have a chance!

Preety said...

lovely recipe, rice looks hot and spicy..

grace said...

i LOVE spicy foods, and this is a new one for me to try! your rice looks so moist and colorful and full of flavor. great recipe!

Gita said...

Hi, thanks for the comment. You have a lovely blog. I never knew the diff between schezwan rice and Chinese fried rice...thanks for the great tip...I'll search for these peppers next time :)

Sushma Mallya said...

wow schezwan rice looks spicy and awesome...love chinese dishes esp with paneer...

Priya said...

Slurpppp, i can have this fantastic rice rite now...truly yummy!!

kitchen queen said...

the rice looks yummy and appetising.

Nithu Bala said...

Never tried Schezwan fried rice at home..will try soon..picture looks so wonderful..

Rachana Kothari said...

i love Chinese food and your rice looks so very tasty and yummy!!! love the flavours!

Pari said...

I Love this rice and had it yesteday and I love mine really spicy. Too good dear.

Ushnish Ghosh said...

Dear Subhashini
This is an wonderful variation far from the "madding chicken et al"
happy cooking

Swathi said...

Subhashini,

Paneer schezwan rice looks really yummy.

Gouri Guha said...

This looks spicy and yummy.

Siddhi S said...

wow very yummy rice...love it...looks very spicy n delicious

Keshava said...

See:
http://www.aayisrecipes.com/2006/06/02/mistress-of-spices-teppal-or-tirphal/
It is grown in India. used in karntaka, goa in coastal and hilly areas.
known as teppal. Available in mangalore stores.

Jay said...

Hy dear,

It is very rich n lovely..! Excellent for lunch.
A great entry for my event...Thank U...! Looking forward more of your specials...!!!

Anonymous said...

Hi , Thanks for posting . I was wondering would you be able to tell me from which shop in dragon mall in dubai you managed to buy teppal from. I have been struggling to get this spice for few weeks. Any other suggestions, welcome. Thank you . monukv@hotmail.com