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Lebanese Stir Fried Mushrooms with Szechuan Fried Rice   1 comment

A heavenly fusion of Middle East & Far East with its earthy & spicy flavors brings an unmatched satisfaction on a lazy Sunday Afternoon. An hour of time spent preparing this dish was totally worth it as mysterious flavors of kababs, chillies & a bevy of spices kept on lingering on taste buds for hours. Lebanese Spice Mix was a revelation to me as being close to Indian Spices it suits the palate wonderfully and gives an amazing aroma to the dish. Totally this was not an experimentation but an imaginative fusion of two fantastic dishes from two parts of the world with slight tweaks and spice enhancements to make a wonderful lunch!

-:Ingredients:-
Lebanese Spice Mix
½ tsp Black Peppercorns (Kali Mirch)
4 Cloves (Laung)
¼ tsp Nutmeg Powder (Jaiphal)
¼ tsp Fenugreek Seeds (Methi)
½ tsp Green Cardmom (Elaichi)
½ tsp Fennel Seeds (Saunf)
1 inch Cinnamon (Dalchini)
1 Star Anise (Substitute: ½ tsp each Fennel Seeds (Saunf) & Anise Seeds (Jeera))
 
Mash
1 Tbsp Butter
3 cloves Garlic (minced)
¼ tsp Pepper
¼ tsp Red Chilli Powder
Salt to Taste
1 large Potato (boiled & mashed)
 
Stir Fried Mushrooms
¼ cup Yoghurt
1 tsp Vinegar
1 Tbsp Olive Oil
½ tsp Ginger-Garlic Paste
1 Egg (beaten)
¼ tsp Garam Masala
1 tsp Lebanese Spice Mix
¼ tsp Pepper
¼ tsp Red Chilli Powder
1 tsp Italian Seasoning
Salt to Taste
1 Tbsp Parmesean Cheese (shredded)
1 tiny Carrot (grated)
1 small Green Chilli (grated)
200-250 gms Button Mushrooms (coarsely sliced vertically)
 
Szechuan Fried Rice
2 Tbsp Olive Oil
10-12 gms Szechuan Spice Mix (Ching’s Secret Spice)
1 tsp Dried Basil
1 tsp Fresh Mint (finely chopped)
1 small Onion (finely chopped)
¼ medium Capsicum (finely chopped)
1 medium Carrot (finely chopped)
5-10 French Beans (finely chopped)
1 Tbsp Green peas (boiled)
1 Tbsp Sweet Corn (boiled)
3 cups boiled Basmati Rice

-: Recipe :-

  1. Grind the ingrediants of the Lebanese Spice Mix into powder and store in air tight container.
  2. Mix yoghurt, vinegar, ginger-garlic paste, beaten egg, garam masala, lebanese spice mix, red chilli powder, salt & pepper to create a marinade.
  3. Clean the mushrooms thouroughly, slice, mix well with marinade and refrigerate for 15 minutes.
  4. Meanwhile, heat butter in a pan and saute garlic for few seconds.
  5. Add the potatoes, salt, red chilli powder & pepper and cook for 5 minutes while stirring continuously. Mash the mixture to a fine paste and set in form of thin circular disc (tikki).
  6. In a nonstick pan add olive oil. Stir fry the vegetables of Fried Rice along with Basil and Mint for 3-4 minutes.
  7. Add rice and mix well for 1-2 minutes. Add Szechuan Spice Mix and cook for another 2-3 minutes till rice gets done. Remove from heat and arrange around the mash tikki.
  8. In another nonstick pan heat olive oil and stir fry the marinaded mushrooms for 8-10 minutes.
  9. When mushrooms gets roasted well, set up the mixture on top of the mash tikki.
  10. Garnish with grated carrot, cheese, green chillies & Italian Seasoning and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Substitute Parmesean with Cheddar or Processed Cheese if the earlier is not available.
  • Store the remaining Lebanese Spice Mix for use in grilled vegetables and other delicious lebanese & mediterranean dishes.

Lebanese Stir Fried Mushrooms with Szechuan Fried RiceLebanese Stir Fried Mushrooms with Szechuan Fried Rice

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Posted June 18, 2012 by Rahul in Chinese, Lebanese, Recipes

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