Anshu's Food Odyssey

Delicious, spicy and utterly flavorful, Schezwan Fried Rice is a popular Indo-Chinese delicacy made with cooked rice and an assortment of veggies that are tossed in a blend of piquant and hot sauces. As stated earlier, this stir-fried recipe is utterly delicious and comes out in a jiffy if you already have some pre-cooked rice; just toss together everything and you are good to go. Let's see how to make it.. Schezwan Veg Fried Rice Now, you must be thinking, why this rice is called "Schezwan Fried Rice", well! Schezwan or Sichuan is a region in China famous for its utterly spicy chilies or peppers. These hot peppers go in making the Schezwan sauce, which is further used as the main ingredient in this stir-fried rice dish. Let me tell you, along with the peppers, the sauce has to it, a lot of garlic, ginger and vinegar which lends it that extra hotness, pungency and the umami flavor. If you like, you can always make it at home or get the store bought

The Indo Chinese Fried Rice is something we all have grown eating in the Chinese restaurants all across India. Though far from the authentic Chinese, I guess, this is what we are addicted to. One of the most delicious and simple recipes, it comes together in no time and makes a wonderful use of the leftover rice. So, just the rice and some assorted vegetables to go in and you are ready for a wholesome meal, simple isn't it?. Here I would like to mention that though fried rice can be made with any variety of rice, jasmine rice gives it a nice authentic Chinese feel and aroma. But, just in case you cant lay your hands on them, any short grain rice works perfectly well for the recipe. Also, the veggies that you want to go in the rice depend on your preference and choice; I have added carrots, broccoli, beans and bellpeppers, you feel free to add any that you like. Only thing you need to take care of is, sauteing that vegetable first which takes longer to cook. For example

Vegetable Hakka Noodles is one of the most popular Indo-Chinese delicacies that is served at almost every restaurant and fast food joint across India. Adapted so well to the local flavors and spices, it is not only children's favorite rather every grown-ups' preference too. Needless to say, during winter evenings, these noodles straight out of the kadhai of a local "thela wala", emanating a smoky aroma with that extra hotness of green chilies in every bite is just a bliss. However, for those instant cravings, one can't be running to the local street vendor. Therefore, the best way out is to always store a noodles packet in the pantry and make these bowls of deliciousness in your very own home kitchens. That ways you can also control the spiciness and hygiene off-course is an added advantage.   Though the recipe of hakka noodles is quite simple, there are couple of points that need to be taken care off -  1. Do not over-boil the noodles as it would make