ORIENTAL STYLE FRIED RICE WITH CHILI 'N' COTTAGE CHEESE IN HOT GARLIC SAUCE........FOR THE POT LUCK DINNER TONIGHT

ORIENTAL STYLE FRIED RICE WITH CHILI 'N' COTTAGE CHEESE IN HOT GARLIC SAUCE........FOR THE POT LUCK DINNER TONIGHT.  SERVES AS A COMPLETE MEAL......

Ingredients :

FOR THE CHILI 'N' COTTAGE CHEESE IN HOT GARLIC SAUCE

Capsicum - 100 Gms (diced)

Cottage cheese - 250 Gms (diced)

Onions - 50 Gms (diced)

Garlic- 4 Tbsp (very finely chopped)

Ginger - 2 Tbsp (very finely chopped)

Spring onions - 3 Tbsp (finely chopped)

Green chilies - 1 Tsp (finely chopped)

Soy sauce -  2 Tsp

Vinegar - 1 Tsp

Green chili sauce - 1 Tsp

Tomato Ketchup - 2 Tbsp

Corn flour - 5 Tbsp (dissolved in 1 1/5 cup of water)

Oil - for deep frying

Oil - 2 Tbsp

Salt - according to taste

Mono-sodium Glutamate - 2 Pinch (optional)

Method:

Dissolve a little salt in the cornflour solution. 

Add the cottage cheese pieces to the above  and leave aside for 15 minutes.

Deep fry the cottage cheese chunks coated with cornflour until golden brown.

Heat 2 Tbsp of oil in a wok. Add the ginger, garlic and green chilies. Saute until golden.

Add the diced capsicum and onion pieces along with the chopped spring onions.

Saute until tender on full flame.

Add the tomato ketchup, soy sauce, green chili sauce and vinegar to it. Stir well.

Now add the left over corn flour mixture (left over of the cottage cheese).

Quickly add a cup of water to it. Keep stirring.

When the color starts to change i.e. it starts looking brighter add in the fried cottage cheese chunks.

Cook for another 3-4 minutes.

Serve with either fried rice or steamed rice.

FOR THE FRIED RICE

Cabbage - 1/2 cup (very finely chopped)

Carrots - 1/2 cup (very finely chopped)

Capsicum- 1/2 cup (very finely chopped)

Garlic- 2 Tbsp (very finely chopped)

Whole red dry chilies - 3 nos (cut into pieces)

Long grain basmati rice - 200 Gms

Soy sauce - 2 Tbsp

Green chili sauce - 2 Tsp

Salt according to taste 

Oil - 4 Tbsp

Mono-sodium glutamate - 2 pinch (optional)

Method:

Boil the rice in 1 litre of water in an open pot with some salt. Once nearly cooked, strain the rice into a sieve and cool.

Heat oil in a wok. Add the chopped whole red dry chilies. Let them turn brownish black in color.

Add the garlic and fry until golden.

Add the chopped carrots, capsicum and cabbage.

Saute them .Add the boiled rice. Toss gently.

Add the soy sauce, green chili sauce, salt, and mono-sodium glutamate and mix in gently. Take care not to break the rice grains.

Saute the rice nicely.

Serve with curry.