Follow thru email

Saturday, May 17, 2014

Zucchini & Cheese Patties

Oven Roasted Zucchini and Cheese Cutlets


Ingredients: Quantity
Zucchini grated 2 nos
Carrot grated 1 nos
Potato boiled and smashed 1 nos
Onion finely chopped 1/4 cup
Ginger Garlic Paste 1 tsp
Mozzarella Cheese 1/2 cup
Cheddar Cheese 1/2 cup
Egg beaten (optional) 1 nos
Bread crumbs 1/2 cup
Pepper To taste
Salt To taste
Red Chili Powder 1/4 tsp
Garam Masala Powder (Optional) 1/4 tsp
Olive Oil 2 tsp + Extra for brushing


Preparation:
1) Pre-heat the oven to 375°F. Apply olive oil on a baking sheet and set aside.
2) Heat oil in a small pan and sauté the chopped onions and ginger garlic paste for a couple of min's until the onions are slightly caramelized.
3) Mix the grated Zucchini, grated Carrot, smashed potato, sautéed onion and ginger garlic, Mozzarella cheese, Cheddar cheese, pepper, salt, red chili powder, and garam masala powder.
4) Make patties and put them in the egg wash and then coat with bread crumbs.*
5) Line the patties on the baking sheet and brush them with a little oil.
6) Bake them for 12 min's and turn sides and bake them for another 10-12 min's.
7) Broil on high for 1-2 min's on each sides and remove from the baking sheet and serve hot with tomato ketchup or mayo.

Note: * You can also add the beaten egg and bread crumbs to the mixture on step - 3 if the patties fall apart and not able to take it out of the egg wash. You can try adding little corn starch for the egg when you mix it. I have not tried adding corn starch.

Saturday, May 10, 2014

Schezwan Fried Rice

Indo-Chinese Schezwan Vegetable Fried Rice



After a short break, back with one of my favorite dish, Indo-Chinese Schezwan Vegetable Fried Rice.

Ingredients: Quantity
Cooked Rice* 3 cups
Sriracha Hot Chili Sauce** 2-3 tbsp
Soy sauce 1 tbsp
Worcestershire sauce (Optional)*** 1 tsp
Vinegar 1 tsp
Spring/Green Onions Chopped 4-5 stalks
Garlic Chopped 4-5 nos
Ginger finely Chopped 1/2 tsp
Red Chilies 1-2 nos
Carrots finely chopped 1 nos
Cabbage Shredded 1/2 cup
Capsicum Chopped 1 small
Beans Chopped 4-5 nos
Pepper To taste
Salt To taste
Olive oil 3-4 tbsp
Sesame oil 2 tsp


Preparation:
1) Heat half the olive oil in a pan and add the hot chili sauce and let it cook for 2-3 min's or until the raw smell disappears.
2) Add the soy sauce, vinegar, Worcestershire sauce (if using). Schezwan sauce is ready. Remove it and set it aside
3) Heat the remaining oil in a wok and add the red chilies, chopped green onions, ginger & garlic and all the chopped vegetables. Sauté them until the vegetables are just cooked and crisp.
4) Add the Schezwan sauce and sauté it for a min and then add the cooked rice and toss it and let the flavors blend in for a couple of min's. Do not over mix otherwise the rice would get smashed up.
5) Sprinkle pepper and adjust salt as required. As you are using soy sauce and other sauces, they contain salt already, therefore taste the food and then add salt as required.
6) Drizzle sesame oil and toss the rice.
7) Serve hot with just tomato ketchup or with any indo-Chinese curry.

Note: * Rice needs to be cooked 90-95%. You can use any long grain rice or basmati rice or just use raw rice.
** You can make your own hot chili sauce by just soaking 6-8 red chilies in warm water for 10 min's and then grinding it. Cook it in a little oil adding salt, one chopped garlic, 1 tsp vinegar, 1 tsp soy sauce and a little water.
*** If you are a pure vegetarian do not use this sauce. It contains anchovies. Check the label for details.