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MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை


MULTI LENTILS ADAI/INDIAN MIXED LENTILS CREPE/ ADAI RECIPE-பல தானிய அடை

Mixed Lentils adai is such a healthy tasty recipe that can be made for breakfast or dinner. Adai is one of the common recipe in south Indian households. Generally we make adai using rice, thoor dhal and channa dhal. It is the basic recipe in making Adai. With this we can make ‘n’ number of delicious Adai varieties such a tapioca adai, bottlegourd adai, etc.,
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SCHEZWAN SAUCE RECIPE, HOW TO MAKE SCHEZWAN SAUCE RECIPE IN HOME...

SCHEZWAN SAUCE RECIPE, HOW TO MAKE SCHEZWAN SAUCE RECIPE IN HOME...

Scezwan sauce is a spicy, sour, pungent sauce used in various Chinese recipes. Making this sauce in home is very easy and simple.
There are many ways of making this sauce. The one which am giving here is so easy and flavourful, and tasty.
Scezwan chutney is different from scezwan sauce in taste and texture. I have posted one version of scezwan chutney. Please check in the below link. This scezwan chutney can be served as side dish for spring rolls, samosas, spring roll dosas, cutlets etc.,
Ok now coming to scezwan sauce, let’s move on to the recipe.
SCEZWAN SAUCE
SOAKING TIME: 30 mins | PREPARATION TIME: 5 mins | COOKING TIME: 10 mins

AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: CONDIMENTS
CUISINE: CHINESE
SERVES: 1 CUP (approx.)

INGREDIENTS:
                       
                        ¼ cup oil
                        2 inch piece ginger
                        10 garlic pods
                        15 to 20 kashmiri chillies*
                        Water as required
                        Salt to taste
                        1 teaspoon salt
                        1 teaspoon sugar
                        2 tablespoon ketchup
                        3 tablespoon vinegar
                        1 tablespoon soy sauce

PREPARATION:
Break the red chillies and remove the seeds from half of the red chillies.
Then soak the red chillies in hot water for minimum 30 minutes.

METHOD:
Grind the red chillies in to smooth paste along with ginger and garlic.
Add water if required.
In a pan add oil and let it heat.
Add the ground paste and allow it to boil.
Then add the ketchup, vinegar, soy sauce, salt, sugar and pepper powder.
Allow the sauce to boil for around 5 to 10 minutes or until the oil gets separated.
Let the sauce to cool doen and then store in a glass bottle.
This sauce can be used in scezwan fried rice, scezwan noodles etc,.

NOTES:
Ad jus the sugar and salt as per your taste.
You can use red chilli powder too.
Adding kashmiri chillies is optional, you can use normal red chillies too. Kashmiri chillies give nice colour to the sauce.
Soaking in hot water helps us to grind the red chillies in to smooth paste.
If the sauce is more watery, you can add 1 or 2 tablespoon of corn flour slurry (corn flour + water) and allow it to boil. It will give thick smooth sauce.
You can use a hand blender and grind once at last to make the sauce to more smoother.
VIDEO RECIPE:

STEP BY STEP PHOTOS:

Break the red chillies and remove the seeds from half of the red chillies.
Then soak the red chillies in hot water for minimum 30 minutes.


Grind the red chillies in to smooth paste along with ginger and garlic.
SCHEZWAN SAUCE RECIPE, HOW TO MAKE SCHEZWAN SAUCE RECIPE IN HOME...
Add water if required.
In a pan add oil and let it heat.
Add the ground paste and allow it to boil.
SCHEZWAN SAUCE RECIPE, HOW TO MAKE SCHEZWAN SAUCE RECIPE IN HOME...

Then add the ketchup, vinegar, soy sauce, salt, sugar and pepper powder.
SCHEZWAN SAUCE RECIPE, HOW TO MAKE SCHEZWAN SAUCE RECIPE IN HOME...
Allow the sauce to boil for around 5 to 10 minutes or until the oil gets separated.
SCHEZWAN SAUCE RECIPE, HOW TO MAKE SCHEZWAN SAUCE RECIPE IN HOME...

Let the sauce to cool down and then store in a glass bottle.

This sauce can be used in scezwan fried rice, scezwan noodles etc,.

Do try this recipe and please don’t forget to give your feedback in comments.
To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.
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SCHEZWAN FRIED RICE/ HOW TO MAKE SCEZWAN FRIED RICE ...

SCHEZWAN FRIED RICE/ HOW TO MAKE SCEZWAN FRIED RICE ...

Scezwan fried rice is one of the very popular Chinese delicacy. It so easy to prepare this fried rice in home which taste much more tastier than the one which we eat in restaurants. The main ingredient in making scezwan fried rice is scezwan sauce. Making this sauce is simple and you can get veriety of types/ways in making this chutney. I have posted the recipe for this chutney in a separate post. The link for scezwan chutney is given below. Please check.



The main thing in making fried rice is cooking the basmati rice to the right level, yes, the rice should not be more cooked  or under cooked.
So it is always better to cook the basmati rice , yes using basmati rice is highly recommended, in openpot method. Pressure cooking may results in over cooked rice.
I have already posted vegetable fried rice here in our blog. Please check the below link
SCHEZWAN FRIED RICE/ HOW TO MAKE SCEZWAN FRIED RICE ...

Also please check the other rice varieties recipes from our blog in the below links.

OK, now let’s move on to the recipe.
SCEZWAN FRIED RICE
SOAKING TIME: 30 mins | PREPARATION TIME: 15 mins | COOKING TIME: 25 mins
SCHEZWAN FRIED RICE/ HOW TO MAKE SCEZWAN FRIED RICE ...

AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: MAIN
CUISINE: CHINESE
SERVES:   4 PERSONS

INGREDIENTS:
                       
                        1 cup Basmati rice
                        10 french beans
                        1 carrot
                        ½ cup chopped cabbage
                        1 small capsicum
                        1 bunch spring onion
                        1 inch piece ginger
                        8 garlic pods
                        1 medium sized onion
                        2 +1 tablespoon oil                
                        3 tablespoon scezwan sauce
                        1 teaspoon salt
                        ½ teaspoon pepper powder
                        ½ teaspoon sugar

PREPARATION:
Chop the vegetables very finely and set aside.
Finely chop the onion and keep it aside.
Finely chop the white and green part of the spring onion separately.
Prepare the scezwan sauce and keep it ready.
Fienly chop the garlic and ginger and keep it ready.
Rinse the rice for 2 or 3 times and soak in water for minimum 30 minutes.

METHOD:
In a pan take around 5 cups of water and allow it to boil.
Once the water started to roll boil, add a tablespoon of oil and ½ teaspoon of salt.
Then add the soaked rice and let it cook.
Stir in between to avoid burning at the bottom.
Add more hot water if required in between.
Once the rice is cooked, drain the water from the rice using colander and let the rice to cool.
In a heavy bottomed kadai add the remaining oil and let it heat.
Add the chopped garlic and ginger.
Sauté for few minutes. Then add the chopped onion , spring onion white part and sauté well.
Then add the chopped vegetables and sauté well.
The heat sould be in high though out the cooking to get the nice smoky flavor in the rice.
To make the vegetable s to cook evely , add the beans and cabbage first and sauté for 2  minutes , then add the capsicum  and carrot.
Sauté till the vegetables got cooked.
Add required salt.
Then add the scezwan sauce and sauté for few minutes.
Then add the cooked and cooled basmati rice , sauté till everything is mixed well.
Now check for salt and spiciness. Then add the salt ,and pepper powder accordingly.
Finelly add sugar and spring onion green part and mix well.
Serve hot with any other Chinese side dishes like paneer machurian, chilly panner etc.,

NOTES:
Cooking the rice in open pot method helps us to get cooked grainy.
Sauté everything in high heat to get smokey flavor.
You can steam cook the vegetables and then can add.
Using olive oil/ gingelly oil gives nice flavor to the rice.
I have used little sugar, though my schezwan sauce already having sugar in it. So add as per your taste.
I didn’t add vinegar and soy sauce , because my schezwan sacue already having these too. If you add just red chilli paste instead instead of schezwan sauce, add vinegar and soy sauce too in the rice while sauting.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Chop the vegetables very finely and set aside.
Finely chop the onion and keep it aside.
Finely chop the white and green part of the spring onion separately.
Prepare the scezwan sauce and keep it ready.
Fienly chop the garlic and ginger and keep it ready.
Rinse the rice for 2 or 3 times and soak in water for minimum 30 minutes.
SCHEZWAN FRIED RICE/ HOW TO MAKE SCEZWAN FRIED RICE ...


In a pan take around 5 cups of water and allow it to boil.
Once the water started to roll boil, add a tablespoon of oil and ½ teaspoon of salt.
SCHEZWAN FRIED RICE/ HOW TO MAKE SCEZWAN FRIED RICE ...
Then add the soaked rice and let it cook.
Stir in between to avoid burning at the bottom.
Add more hot water if required in between.
Once the rice is cooked, drain the water from the rice using colander and let the rice to cool.

SCHEZWAN FRIED RICE/ HOW TO MAKE SCEZWAN FRIED RICE ...

In a heavy bottomed kadai add the remaining oil and let it heat.
Add the chopped garlic and ginger.

Sauté for few minutes. Then add the chopped onion , spring onion white part and sauté well.
SCHEZWAN FRIED RICE/ HOW TO MAKE SCEZWAN FRIED RICE ...
Then add the chopped vegetables and sauté well.

The heat sould be in high though out the cooking to get the nice smoky flavor in the rice.
To make the vegetable s to cook evely , add the beans and cabbage first and sauté for 2  minutes , then add the capsicum  and carrot.
Sauté till the vegetables got cooked.
SCHEZWAN FRIED RICE/ HOW TO MAKE SCEZWAN FRIED RICE ...
Add required salt.
Then add the scezwan sauce and sauté for few minutes.
SCHEZWAN FRIED RICE/ HOW TO MAKE SCEZWAN FRIED RICE ...

Then add the cooked and cooled basmati rice , sauté till everything is mixed well.
Now check for salt and spiciness. Then add the salt ,and pepper powder accordingly.
Finelly add sugar and spring onion green part and mix well.
SCHEZWAN FRIED RICE/ HOW TO MAKE SCEZWAN FRIED RICE ...

Serve hot with any other Chinese side dishes like paneer machurian, chilly panner etc.,
SCHEZWAN FRIED RICE/ HOW TO MAKE SCEZWAN FRIED RICE ...


Do try this recipe and please don’t forget to give your feedback in comments.
To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.
ü  Email Subscription: Kuzhalis samaiyalarai
ü  Face book Page: Kuzhali's Samaiyalarai
ü   Twitter: KuzhaliSamaiyalai
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KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி


KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

Brinjal fry is such a easy side dish recipe does very well with the rice. It is so simple to prepare with very ingredients.There are lot of variations we can make in this brinjal fry. In this post I am sharing  a very basic version of kathirikkai kari(brinjal fry), also we call it as ennei kathirikkai fry.
I will post other variations soon one by one.

KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

OK, now let’s move on to the recipe.
KATHIRIKKAI KARI(Brinjal Fry)
Ennei Kathirikkai fry
SOAKING TIME: - | PREPARATION TIME: 3 mins | COOKING TIME: 15 mins
KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி


AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES:   4 PERSONS

INGREDIENTS:
                        ¼ kg brinjal
                        1 medium sized onion
                        Few curry leaves
                        5 to 6 garlic pods(crushed)
                        ¼ teaspoon turmeric powder
                        ½ tablespoon sambhar powder
                                    (kuzhambu milagaai thool)
                        Salt to taste
            To temper
                        2 tablespoon oil
                        ½ teaspoon mustard seeds
sambhar powder can be replaced with red chilli powder and coriander powder.                    

PREPARATION:
Cut the brinjals into thin slices length wise and soak in water until we use.
Chop the onion finely and keep it ready.
Drush the garlic and set it aside.

METHOD:
In a heavy bottomed pan add the oil and let it heat.
Add the mustard seeds and let it splutter.
Then add the onion and crushed garlic.
Add the curry leaves and sauté till the onion becomes translucent.   
Then add the brinjals and salt. sauté for 1 to 2 minutes until every thing mix well.
Then close the pan with a lid and let it cook in low flame.
Mix in between to avoid burning at the bottom.
Once the brinjals are cooked soft, add the sambhar powder and turmeric powder and mix well.
Again close the pan with  lid and let it cook well for 2 more minutes.
Then remove the pan from heat and serve with rice as side dish.
If you want you can little more oil and  let it fry for some minutes tomake it more tastier.

NOTES:
Using tender brinjal gives tastier fry.
No need to add water to cook the brinjals, if you want, you can sprinkle some water and let it cook.
Instead of sambhar powder (kuzhambu milagaai thool) you can use red chilli powder.
Always cook in low flame to avoid burning at the bottom.
You can use little more oil to make it more tasty J.
If you want you can use chopped tomatoes too. Add them after sauting the onion and before brinjal.
If you want you can add little peanut powder at the end to enhance its taste.
Cut the brinjals a thin slices to make it cook faster.

VIDEO RECIPE:

STEP BY STEP PHOTOS:
 In a heavy bottomed pan add the oil and let it heat.


Add the mustard seeds and let it splutter.
Then add the onion and crushed garlic.
Add the curry leaves and sauté till the onion becomes translucent.   
KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

Then add the brinjals and salt. sauté for 1 to 2 minutes until every thing mix well.
KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

Then close the pan with a lid and let it cook in low flame.
Mix in between to avoid burning at the bottom.

Once the brinjals are cooked soft, add the sambhar powder and turmeric powder and mix well.
Again close the pan with  lid and let it cook well for 2 more minutes.
KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி

Then remove the pan from heat and serve with rice as side dish.
If you want you can little more oil and  let it fry for some minutes tomake it more tastier.
KATHIRIKKAI KARI(Brinjal Fry)- எண்ணெய் கத்திரிக்காய் கறி ரெசிபி


Do try this recipe and please don’t forget to give your feedback in comments.
To get the update of new recipes posted in my blog please do subscribe to my blog or like my face book page or follow me on pinterest or add to your Google + circle.
ü  Email Subscription: Kuzhalis samaiyalarai
ü  Face book Page: Kuzhali's Samaiyalarai
ü   Twitter: KuzhaliSamaiyalai
ü   Instagram: kuzhalis Samaiyalarai
ü   Google +: kuzhalis samaiyalarai
ü   Pinterest: kuzhalis samaiyalarai
ü  For videos please subscribe: kuzhalis samaiyalarai


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