It is not often that you see the term 'Spicy' on my blog. I love food that is non spicy and the better half loves really hot and super spicy food! So I prepare the dish non spicy for the kids and myself and add the spiciness later.What I post here is of medium heat and this one is really spicy for my taste buds!
Even thought it was a bit spicy to suit my taste, the kids loved it and I just couldn't stop myself from going back for another spoon full every now and then! The fact that Lil Angel ate it without mentioning anything about it being 'hot' is really a 'yay' for me and she even wanted it for her lunchbox. One reason being she loved it and another her Class teacher has asked them to eat more vegetables and she can show her mam that she is a good girl! I was really smiling when she told me this reason!!
OK,so this would be an ideal lunch box dish- non messy and delicious. If you kid does not like spicy stuff, reduce the chilies accordingly.If you feel that this is not suitable for the little ones lunch box, try it for the elder school going kids. I am sure they will love it.
This dish is under the theme 'Mess Free Lunch Box' for the 34th edition of Blogging Marathon, Week 1.
Adapted from : Monsoon Spice
Basmati rice- 1 cup
Mixed vegetables - Carrot, baby corn, capsicum, cauliflower.Use as much as you like :)
Ginger- 1" piece
Garlic- 3 pods
Soy sauce -1 teaspoon
Tomato sauce- 1 teaspoon
Schezwan sauce- recipe below
Kashmiri red chili powder- 1 teaspoon
Salt to taste
Oil- 2 tablespoons
For Schezwan sauce
Take 2 red chillies, 1 inch piece ginger and 4 small garlic pods. Soak the red chilli in a little water for 15 minutes. Grind it along with the ginger, garlic and a little of the water used to soak the chilies. Keep aside and use as required in the recipe.
1.Soak the basmati rice in water for 15 minutes. Meanwhile chop the vegetables into match sticks/ thin strips.Cut the cauliflower into small florets. Slice onion, grate the ginger and garlic. Drain the rice and cook it with 2 cups of water[or the amount that you usually use to cook the basmati rice.]. Once it is cooked, spread it on a plate to cool.
2.Heat oil in a pan and add the onion, ginger, garlic and saute for 2 minutes. Add the capsicum and saute for a couple of minutes.
3. Next in goes the other vegetables and the schezwan sauce, soy sauce.Mix well.
4. Put in the tomato sauce, salt and chili powder.
Mix well , add a little water and cover and cook for a few minutes. The vegetables should be cooked but still have a crunch in it. Add rice.Mix well. Simmer for a few minutes for the flavors to blend and serve.
Serve garnished with coriander leaves...
- Adjust the spice level to suit your taste. I found it a little spicy but my husband felt I could have added a little more Schezwan sauce/ chili powder.
- You can also use store bought Schezwan sauce too. But making it at home is really easy!
- Use any vegetable you have. You can also add peas, snow peas, finely shredded cabbage, colored capsicum,corn etc.
- Worcestershire sauce and chili sauce can be used in addition to the other sauces used here and can be added along with them in step 4.
- The vegetables should not be over cooked. The dish will not taste as it should!
- Be a little careful while adding salt. The soy sauce has salt[and if adding the other sauce , they too are salted], so taste and then add if needed.
- Pack it up as such for the lunch box or serve it at home with an Indo-Chinese dishes like Vegetable Manchurian or a sweet and sour sauce.
Labels: Blogging Marathon, Capsicum Recipes, Rendezvous with Rice, Step-by-step Pictorial Recipes, Touch of the Orient, Vegan varieties