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Triple Schezuan Rice ( Mumbai Roadside Recipes )


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Triple Schezuan Rice, , combines hakka noodles, fried rice, crisp noodles and a spicy vegetable gravy in a single-layered dish! one definitely doesn’t need to have anything else along with this… you will be full up to the brim.

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Triple schezuan rice, combines hakka noodles, fried rice, crisp noodles and a spicy vegetable gravy in a single-layered dish! one definitely doesn’t need to have anything else along with this… you will be full up to the brim.

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Makes 4 servings
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Ingredients


For The Rice and Noodles
2 cups cooked rice (chawal)
1 cup boiled noodles
3 tbsp oil
1 tsp finely chopped celery
1 tbsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions whites and greens
1/4 cup shredded cabbage
1/4 cup thinly sliced carrots
1/4 cup schezuan sauce
salt to taste
2 to 3 drops orange-red food colour dissolved
1 tbsp of water (optional)

For The Gravy
1 tbsp oil
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
1/4 cup shredded cabbage
1 tbsp finely chopped spring onions whites and greens
2 tbsp schezuan sauce
1 tsp tomato ketchup
1 tsp soy sauce
1 1/2 tbsp cornflour dissolved in
1 cup of water
a pinch of sugar
salt to taste
a pinch of freshly ground black pepper (kalimirch) powder
1 to 2 drops orange-red food colour 1 tbsp of (optional)

Other Ingredients
1 cup fried noodles

For The Garnish
1 tbsp finely chopped spring onions greens

Method
For the rice and noodles

  1. Heat the oil in a wok or broad non-stick pan, till it smokes, add the celery and garlic and sauté on a high flame for a few seconds.
  2. Add the spring onions, cabbage and carrots and sauté on a high flame for 1 to 2 minutes.
  3. Add the schezuan sauce, mix well and cook on a medium flame for 1 minute.
  4. Add the rice, noodles and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

For the gravy

  1. Heat the oil in a wok or a broad non-stick pan, till it smokes, add the ginger, garlic and sauté on a high flame for a few seconds.
  2. Add the cabbage, and spring onions and sauté on a high flame for 1 to 2 minutes.
  3. Add the schezuan sauce, tomato ketchup and soy sauce, mix well and cook on a medium flame for 1 minutes.
  4. Add the cornflour-water mixture, salt, sugar and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.

How to serve

  1. Warm the rice and noodles and gravy.
  2. Take a serving plate and put the rice and noodles at the bottom, top it with the gravy and finally sprinkle the fried noodles.
  3. Serve immediately garnished with spring onion greens.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook
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