Vegetable fried rice

Presenting another one of my favorite Indo Chinese recipes - Vegetable fried rice. I was thrilled to find this recipe in one my favorite blogs(link given below). I just tweaked it a little bit - like adding celery, and adding green sauce instead of green chillies. 

Celery, like I mentioned in my last post, definitely enhances flavor. But this recipe has another key ingredient - white pepper powder, which also gives a very unique and authentic flavor to the dish. Do not skip this. 

Overall preparing this is very easy. Comes out extremely tasty. Do try! 

Schezwan Noodles

Noodles are anytime welcome in our house, lunch or dinner. I personally love anything Indo-Chinese and Hakka noodles tops the list. 

To get an extra kick out of plain Hakka noodles, add schezwan chutney, which I found out about in a recipe online(link given below). 

I also followed a tip given by Vah chef, that to take any Indo-Chinese dish to the next level, to get that authentic taste, use celery. Yes, celery definitely enhances the taste, and I would highly recommend it for any Indo-Chinese dish, be it noodles or fried rice. 

Now, one more personal tip - generally you cook noodles and then run them in cold water and then add little oil and use them later. To avoid all these steps, I sauté all vegetables and keep everything ready, then I cook noodles, take them out of water and add them directly to the wok. This saves lot of time and energy :)

Do try!