Schezwan Veggie Rolls

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So this is the first time we will be participating at the school fair. I had a rough plan to make cookies and cakes for the same but I was wondering if I could make something spicy or savory because that is the sort of food people would probably prefer at such an event. Eventually I settled for sauteed paneer, Schezwan Rice and Schezwan Rolls. I haven’t shared it here so here we go.

I have always loved the Chinese cuisine, but what I also love is the Indian twist we give to the traditional Chinese dishes. Here is how the Schezwan dumplings got a veggie, fried twist (perhaps our logic is why make something healthy when you can fry it?) Here is how I made this Chinese dish with its many twists.

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Ingredients:

For the dough:

Refined flour 3 cups, butter 2 tsps, cumin powder and salt.

For the filling: Green bell pepper 3-4, Cabbage: 1/4  kilo, Onion 2-3, Cheese: Mozzarella 2-3 cups Schezwan Sauce (I prefer Ching’s Schezwan Chutney)

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Knead the dough by first mixing the dry ingredients, then mixing the butter and then water for a soft but still roll-able consistency. For the filling, just julienne the onion, bell pepper and cabbage, saute in a wok, and add the grated Mozzarella Cheese. Then add the schezwan sauce and mix.

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Roll the flour into small puris, you can dry flour if the butter doesn’t allow you to roll them. Add spoonful of the filling and wrap the dough into a roll. 

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Shallow fry them and serve them hot.

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Veg Schezwan Rice: Indo-Chinese recipe

veg schezwan rice

This recipe is one of our family favourites. I have added an Indian twist to it. The traditional spices with the schezwan sauce appeals to the Indian palette. Here’s how I made it:

Serves 5-6

2 cups of long grained rice, also called basmati.
Vegetables
2-3 onions
2 carrots diced
300 gms of shredded cabbage
Bell pepper 1-2 chopped long
French beans 7-8 chopped
A bunch of spring onions, the greens chopped.

Block of fresh cottage cheese cut into small blocks.

Spices:
1 Cinnamon stick
1 bay leaf
1 tsp cumin seeds
Ching’s secret Schezwan chutney

Oil to cook
Salt 3 tsp or according to taste

We want to cook the rice with the grains separate, one way to do it is by adding 2-3 drops of oil while cooking it. If you are not confident about the cooker you can cook it in a microwave – and spread it on a plate to avoid overcooking. You can add two drops of orange food colour if you wish.

Chop the vegetables as mentioned above.
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In a saucepan, pour about half a cup of cooking oil. Add the cumin seeds, bay leaf and cinnamon stick. Then add the vegetables and saute them. Add the cottage cheese and saute again. Cover with a lid and let it cook for a bit.

Then add the Schezwan chutney about 3-4 spoons. Add the rice. Mix and cover for the spice and sauces to blend.
This is a wonderful recipe that can be experimented with. Hope you like it. Do let me know if you have any other way of making it.