Triple Schezuan Rice (Mumbai Roadside Snacks) by Tarla Dalal

Triple Schezuan Rice, combination of hakka noodles, fried rice, crisp noodles and a spicy vegetable gravy in a single-layered dish.
Recipe Link : http://www.tarladalal.com/Triple-Schezuan-Rice-%28-Mumbai-Roadside-Recipes-%29-33436r

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Triple Schezuan Rice

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. Thus, be on the safer side and buy a half-plate instead.

Preparation Time: 15minutes. Cooking Time: 10minutes. Serves 4.

For the rice and noodles
2 cups cooked rice (chawal)
1 cup boiled noodles
3 tbsp oil
1 tsp finely chopped celery (ajmoda)
1 tbsp finely chopped garlic (lehsun)
¼ cup finely chopped spring onion whites and greens
¼ cup shredded cabbage
¼ cup thinly sliced carrots
¼ cup schezuan sauce
Salt to taste
2 to 3 drops orange-red food colour dissolved in 1 tbsp of water (optional)

For the gravy
1 tbsp oil
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
¼ cup shredded cabbage
1 tbsp finely chopped spring onions whites and greens
2 tbsp schezuan sauce
1 tsp tomato ketchup
1 tsp soy sauce
1½ 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 water (optional)

Other ingredients
1 cup fried noodles

For the garnish
1 tbsp finely chopped spring onions greens

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.
Serve immediately garnished with spring onion greens.