Schezwan fried rice is spicy ,hot & irresistable Indo chinise dish which is very popular in restaurants especially if you love spicy food this one's for you..This  is quick &  easy to prepare dish  when schezwan sauce is available at home You can make this in a jiffy .It pairs very well with manchurian & chicken chilli. 

 Ingredients:
Cooked rice 2 cups(i used basmati)
1 tsp chopped garlic
1 finely chopped carrot
2-3 tbsp schezwan sauce
1/2 cup Spring onion green 
1 cup Chicken boiled with salt & shredded.
1 tbsp oil

Method:
 Heat oil ,add chopped garlic & saute for few minutes.

Then add chooped carrot & saute .

Add the shredded chicken & vegetables .

Now mix in the sauce & cook for 2-3 min.

Finally add the rice & mix well till everything is well combined.

Check for salt add if needed.

Serve hot .





here are some more Indo Chinise options if you wish to try.

1.Chicken chilli
2.Chicken Fried Rice
3.Chicken Hakka Noodles
4.Chicken Lollipop.
5.Prawn Fried Rice

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This mousse is super easy with no fuss of using egg whites .Just 3 ingredients & the mousse is ready,folded in some whipped cream & some fresh cream & this yummy goodness was ready in jiffy .I served this as dessert on my birthday...Everyone just loved it specially the chocoholics..

Ingredients:
dark chocolate compound 150 gms
heavy whipped cream 1.5 cup
fresh cream 1/2 cup
chocolate shavings as needed for garnish
chocolate wafer rolls.

Method:
Melt the chocolate over the double boiler.
Pour some chocolate in the glass & turn the glass to form swirls.
Beat the fresh cream till soft peaks are formed.
Fold the melted chocolate gently  in whipped cream & fresh cream till it combines.
Fill the mousse in the prepared glass
Decorate with chocolate shavings & chocolate wafer rolls.
Refrigerate  for 2-3 hours & serve cold.

Note:
I have used dark chocolate since I prefer it over milk,Feel free to use milk chocolate if you wish to.
I had whipped cream using 1.5 tbsp icing sugar hence I have not added any sugar to the mousse.
If you want the mousse to be more sweet you could add powdered sugar to the cream & then fold it with the chocolate.
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linking this to Haffa's & Monu's event :Wedding Anniversary Cakes & Sweets

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This is a very easy & delicious pilaf which needs no marination ,no grinding gets ready in no time no much preparation needed .Perfect when you want something yummy & feel lazy to cook.This is one best alternative to rich biryanis.

Ingredients:
250 gms Mutton /Beef /Chicken Kheema/Mince
2.5 cups Basmati rice.
1 onion chopped fine
2 onion sliced & fried till crisp brown
2 tomatoes chopped
 2 green chillies chopped
1.5 tsp ginger garlic paste
2 bay leaves
1 tsp roasted cumin powder/jeera powder
1 tsp shahi jeera
1 inch cinnamon
2-3 cloves
2 green cardamon
1 black cardamon
1/2 tsp garam masala powder
1 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 cup curds
2 tbsp oil.
2 tbsp coriander leaves chopped
1 tbsp mint leaves chopped
salt to taste.

Method:

• Wash the rice well & soak for 5 min in water.
• Wash the mince well & drain excess water.
• In a vessel heat oil add chopped bay leaves, whole spices ,chopped onions& fry till the onions turn light brown.
• Add ginger garlic paste & saute till raw smell goes away.
• Now add the chopped tomatoes & green chillies & cook till tomatoes turn mushy .
• Mix in mince & saute for 5-7 min.
• Then add the powdered masalas ,salt &curds.
• Saute on medium flame till oil separates.
• Add the fried onions & chopped coriander & mint leaves.
• Now add the washed rice ,fry for 5 min.
• Add water & bring it to a nice boil.
• Then simmer & cook till rice is fluffy.
• Serve hot with raita.

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Made this after a very long time it was very very delicious .I was craving for some naans and some rich  makhanwala gravy from long time  .It paired very well with soft home made butter naans....Try this yummy restaurant style makahanwala very easy to prepare and make your loved ones happy .Serve it with phulkas,rotis,Naan or jeera rice.

Ingredients:

Cauliflower florets 1/2cup
1 small carrot
1 cup green peas
1/2 cup french beans
1 capsicum
100 gms paneer cubed
1 large onion chopped roughly
2 tomatoes
1 tsp ginger garlic paste.
8-10 cashews
1 tsp red chilli powder
1 tsp cumin seeds
1 tsp roasted cumin powder
1.5 tsp coriander powder
1 tsp kitchen king masala
1/2 tsp kasuri methi/dry fenugreek leaves.
2tbsp butter
1 tsp oil
2 bay leaves.
1 tbsp fresh cream
salt to taste.

Method:
Wash the vegetables and keep it aside .

Boil the veggies with a pinch of salt and keep it ready.(except the capsicum )

In a pan add a tsp of oil & fry the onion till soft .

Remove it and grind  to a smooth paste.

Grind the cashews with the tomatoes to a paste.

In a vessel heat oil & butter once hot add cumin seeds.

Then add bay leaves & ginger garlic paste , onion paste.saute well for 3-4 min.

Now mix in the tomato -cashew paste and saute for 2-3 min.

Add all the powdered masalas and the salt.

Saute till oil separates then add the  capsicum &boiled vegetables.

Now add kasuri methi .

Add about half cup water and let it come to nice boil .

Simmer and add the paneer .

Lastly add the fresh cream& butter.

Serve hot with Naans/Rotis/Jeera rice.

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Schezwan Sauce/ Schizuan sauce  a very popular Chinese  sauce or dip used to flavour many dishes. It's a spicy sauce that taste good as a dip with any starters .
This is a real treat for all Chinese lovers esp the one who love spicy Indo Chinese dishes.Making this at home is very economical plus it becomes handy when you have  unexpected guest .You could just make mouthwatering dishes with this sauce  in no time.I always keep a bottle of schezwan sauce in the fridge .Schezwan sauce  goes well even with spring rolls/chicken lollipops.

 The bright red colour comes from the kashmiri chillies you could use both bedgi & kashmiri chillies.

Ingredients:
10-15 Kashmiri chillies
1/2 inch ginger
 5 to 6  garlic cloves
10 garlic cloves minced
1 inch ginger finely minced
1 tbsp tomato sauce/ketchup
1 tsp vinegar
2-2.5 tbsp oil
1 tsp sugar
salt to taste

Method:

• Soak the dry kashmiri chillies in hot water for 15-20 min.
• Grind the chillies ,garlic & ginger to smooth paste.
• Heat a pan add oil once oil is hot add the minced garlic and ginger and saute well for few minutes until raw smell goes off
  Then add the ground chilli-garlic paste saute till raw smell goes off.
•  Now add the tomato sauce,vinegar ,sugar ,salt & mix well.
• Let it cool before storing.
• Use it to make yummy schezwan dishes/ serve as a dip.

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Love is in the air... every where I look around....everyone is busy getting ready for the special day tomorrow .Many sites have already posted many mouthwatering recipes for this special day .I thought i too would but couldn't manage but somehow found some time today so thought of posting this simple Eggless Moist Chocolate Cake which is just so yumm .Its moist chocolaty you could enjoy it on its own or have it with some hot chocolate sauce & dollop of ice cream..ahh it taste heavenly..
I have already posted a chocolate cake before but this is more moist.I have baked this many times and every time  it taste even better ,this was made last week for my aunt's bday .I made a Strawberry & chocolate gateau with this yummy cake  I will post it later this evening.

Ingredients:
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup brown sugar/1 cup caster sugar
4 tbsp cocoa powder
1/4 cup curds
2 tbsp butter
3 tbsp oil
1/4 cup milk
1 tsp vanilla extract

Method:
Pre heat the oven  grease the cake pan & line with parchment paper.

Sift the flour,cocoa powder baking soda and powder together.

In a bowl mix the sugar ,butter oil  ,curds, milk ,extract and mix in the sifted flour & mix well till batter is smooth & well combined.

Pour the batter in the cake pan and bake for 30-35 min or till the skewer/toothpick inserted comes clean.

Cool the cake completely before icing / enjoy it hot with some chocolate  sauce & ice cream.

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Being born and brought up in Bombay/Mumbai I have always had the opportunity to taste good food from various cuisines in the city's best restaurants..There are many restaurants in Mumbai which serve authentic biryani to name few the biryani from Lucky's and Delhi darbar & Zaffran  have been the best so far..

This biryani is originated from Mumbai/Bombay  .The difference between this biryani is the addition of fried potatoes.I have already posted a Mutton Biryani recipe before but this is slightly different from the earlier one.this is biryani is delicious where the  succulently cooked  meat is layered with perfectly cooked aromatic  fragrant long grained basmati rice is perfectly cooked with aromatic spices..

Ingredients:
For the marination
1/2 kg mutton
1/2 cup curds
1.5 tbsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder/haldi
salt
(To grind to paste)
1 cup coriander leaves
1 cup mint leaves/pudina
2-3 green chillies
1 tbsp jeera/cumin seeds.

for the gravy
2 tomatoes
2 onions sliced & fried till crisp
2-3 potatoes cubed & deep fried
1 tsp garam masala
1/2 tsp mace powder
2 tsp coriander powder

For the rice
1/2 kg basmati Rice
1 tsp shahi jeera
3-4 green cardamon
1 black cardamon
 1 inch Cinnamon stick
5-6 peppercorns
2 bay leaves

layering & garnish
generous pinch of  saffron infused in 1/4 cup warm milk
2 tbsp ghee
2 onions thinly sliced & fried till crisp brown.
3-4 dry plums
dry fruits as needed
1/4 cup milk

Method:
the gravy

• Wash the mutton & marinate with salt ,curds ,red chilli powder ,kiwi & the ground paste and keep aside for 4-5 hours .
• Heat vessel add  oil & tomatoes  fry till mushy then add the marinated mutton & saute well for about 4-5mins.
• Then add garam masala powder & mix well .
•  Add little water  & cook in pressure cooker till mutton is well cooked.

the rice

• soak basmati rice in water for about an hour then drain water .
• In a vessel add enough water to cook the rice .
• Put all the spices under rice add little salt and cook the rice till 3/4th done.
• Drain the excess water and keep the rice ready.

 Assembling the biryani

• In a thick bottomed vessel add melted ghee then spread the layer of rice .
• Crush the fried onions,put the mutton gravy & the nuts & potatoes.
• Sprinkle some mint & coriander leaves .
• Pour 1tsp ghee.
• Spread the remaining rice .
• Lastly sprinkle the remaining fried onions ,nuts  and the saffron.
• Pour the remaining ghee.
• Cover with lid and keep it on stove top on very low flame for 15-20 min.
• Serve hot with raita.

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