About Schezwan Fried Rice Schezwan fried rice is a popular fried rice variety from the Indo chinese cuisine. It is quite popular & is most ordered in Indo-Chinese restaurant. Unlike the regular fried rice, schezwan fried rice is hot & spicy with bursting flavors of ginger, garlic, soya sauce & red chilli paste. This is an easy recipe to make better than restaurant quality schezwan fried rice. It is so much flavorful, delicious and super simple to make with pantry staples....

Ingredients like ginger, garlic, soya sauce, vinegar, red chilli paste & sichuan pepper corn are used to make the spicy sauce. The store bought sauce usually has loads of other additives, artificial taste enhancers and preservatives. Many restaurants usually make these without much veggies. Some onions and bell peppers is all that is used. So you can skip veggies like carrots. To make schezwan noodles, you can use any kind of noodles you prefer....

The recipe shared here uses basic ingredients and are mostly pantry staples. It is simple, quick to make, tastes hot, spicy and delicious. Each region has their own way of making egg curry. Potatoes, drumsticks, coconut milk, fresh coconut and yogurt are some of the taste enhancers to make curries used based on the region. In most recipes, the basic ingredients like onions, tomatoes and spices remain the same. The key ingredients used in a South Indian curry are curry leaves, garlic and some times coconut milk or coconut....

This can be served as a evening snack or in a meal along with Noodles or Fried rice. It is best served immediately after adding the fried chunks to the sauce. Soya chunks turn out to be very crispy once they are fried and remain the same for about an hour. They begin to turn soggy after 5 to 7 mins of adding them to the sauce. So make sure, you add the fried chunks only before serving it....

Spanakopita If I were to compile the Greatest Hits of dishes I’ve served to friends in recent years, this one shoots straight to the list. It made an appearance at a recent gathering, and to say it was the most popular dish of the night would be an understatement. It was the first thing to go. There were rave reviews around the table. We were picking at the leftover shards of filo pastry long after the last piece had disappeared....

(And you don’t even need a BBQ….) Grilled Chicken I feel like the flavour of this marinade will be familiar to everyone, even if you haven’t made something like it yourself before. It’s a bit like Barbecue Sauce, sort of like a country rub, with a hint of sweet and sour sauce. My friends describe it as a Country Style Barbecue Sauce Chicken, which is a good way to describe it....

After a 6 month hiatus to focus on my debut cookbook, I’m back with a brand new recipe! I’m easing in here with something super quick and easy, but something you’ll make over and over again…. Hope you love it as much as I do! ~ Nagi x Supreme Soy Noodles – the Asian noodles for everything! My first new recipe in 6 months!!! Simple and fast, Supreme Soy Noodles are THE Asian noodles to serve with everything and anything Asian....

FavoritePinShare Fork-tender, melt-in-your-mouth pot roast with delicate potatoes and sweet carrots in a perfectly seasoned broth. This recipe is super simple but will make you feel like you’ve spent all day cooking. Nothing completes a Sunday pot roast like a fresh chopped salad and some homemade rolls. These perfect soft and buttery rolls or copycat Texas Roadhouse rolls should do the trick! Melt in Your Mouth Pot Roast Not only is this melt in your mouth pot roast a quintessential Sunday meal, it’s also perfect for company or a special occasion!...

A traditional Andhra meal always consists of a spicy, hot and tangy pachadi, eaten as a side. These chutneys are mostly made with vegetables of all kinds like tomatoes, eggplants, ridge gourd, bottle gourd, carrots and even with leafy greens like gongura, spinach and coriander leaves. About Tomato Pachadi This Andhra Tomato Pachadi is made the most basic way by cooking or roasting the tomatoes until the raw flavor has gone....

Tomato Pappu Tomato Pappu is just dal cooked with lots of tomatoes, spices and herbs in Andhra style. “Pappu” is a Telugu Word that translates to “Dal” (lentils). Andhra tomato pappu is a winner for its simplicity and unique taste. The dish is super simple to make and starts by pressure cooking dal and tomatoes until soft. Later the cooked tomato pappu is tempered with curry leaves, red chili, mustard seeds, cumin seeds and garlic....

This is a personal list put together by the RecipeTin Family, after much agonising and bickering! We’re a food obsessed family in Sydney, Australia. Our family is from Tokyo and it’s the city we know best when it comes to eating! Top 10 Foods to Eat in Tokyo! The “problem” with food in Tokyo is that there’s so darn much of it – and it’s all SO GOOD! In fact, it is hard to find bad food in Tokyo....

Ready to take a virtual trip to Saigon?? Chicken Pho soup Chicken Pho – called Pho Ga in Vietnamese – is the chicken version of Beef Pho, Vietnam’s most famous food export. The magic of Pho is that while the broth looks completely unassuming, it’s actually full of complex-yet-delicate spice infused flavours. That special something-something that makes it unforgettable, and you just can’t stop eating it. If you’re a Pho fan, you will love this chicken version because it’s easier to make than Beef Pho – no need to hunt down specific bones, just use chicken pieces!...

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! Vietnamese Rice Paper Rolls – always a hit!! If I took a platter of these to a gathering with my friends, I guarantee they’d be one of the first things to go. Everybody I know loves these. Even the hardest of hard-core carnivores munch these down as enthusiastically as they would a rack of ribs. They truly are that good....

Last Friday it was 40C/104F here in Sydney (which the newspapers labelled as “Fry-day” – ha ha). Then on Saturday it was 22C/72F and I was wearing a jumper to the beach. The weather here at the moment is nuts. So I’m swinging between no-cook meals and winter comfort foods. This soup clearly falls in the comfort food bucket! On Sunday I had friends over for an early Thanksgiving Dinner where a 5kg/10lb roast turkey took centre stage....

What is aloo bhujia? Also known as bhujia, it’s a traditional crunchy snack made with potatoes, gram flour, moth beans & spices. According to Wikipedia, aloo bhujia was first made in Bikaner city of Rajasthan, during the reign of Maharaja Shri Dungar Singh in 1877. Over the years, it became a popular snack all over India & is sold by many brands. The taste, texture and flavor of aloo bhujia is different from one brand to the other....

No Yeast Pizza Dough This is THE pizza dough recipe for when: you don’t have 3 hours for dough to rise; don’t have yeast; or you’ve got hungry people giving you the evil eye because you promised pizza for dinner only to find the flatbreads you were going to use are mouldy (true story). Basically, everyone falls into one of those 3 categories, which means this pizza crust recipe is for everyone in this entire world....

Bhel puri belongs to a class of Indian street foods popularly known as chaat. A chaat food hits every element of the taste (sweet, sour and tangy) with a melange of flavors & textures. Indians across the world love chaats and bhel puri is one of the most loved by kids and grownups alike. About Bhel Puri Bhel puri is a popular Mumbai street food where crispy puffed rice is tossed with sweet tamarind chutney, spicy green chutney, hot pungent garlic chutney, onions, tomatoes, roasted peanuts, sev and chaat masala....

For hyderabadis this is not a new dish, but for the others iam sharing today how to make andhra chicken majestic or majestic chicken. This is a no egg recipe that yields soft and tender chicken that is fried or baked first and then seasoned like the popular street food chicken 65. Chicken can be baked or pan fried or deep fried before seasoning. If you have a good amount of time to dunk the chicken strips in butter milk for at least 2 to 4 hours, then you can bake or pan fry....

I have also shared the tips to make a gravy version of the recipe. If you are a family of mushroom lovers, this recipe is sure to please you all. About Chilli Mushroom Chilli mushroom is an Indo-Chinese appetizer where crisp batter fried mushrooms are tossed in a sweet and spicy chilli sauce. The saucy mushrooms taste simply delicious with a nutty and earthy aroma. Though chilli mushroom bears resemblances to Mushroom Manchurian both taste very different....

I love to host parties because I love spending quality time with my family and friends plus (this will surprise you…..) I love to cook. But no matter how good my intentions are to plan ahead, I always end up changing my mind at the last minute and scrambling to get organised. People think I’m an organised person – I have lists and lists of lists. But I always end up changing those lists at the last moment!...