Gobhi Manchurian

Gobhi Manchurian in Marathi

Servings: 2 persons



Ingredients:
1 & 1/2 cup Cauliflower Florest (Small Florets)
::::For Batter::::
1/4 to 1/2 cup Corn Starch
1 tbsp All Purpose Flour (Optional)
1/2 tsp Red Chili Powder
1/4 tsp Black Pepper Powder
Salt to taste
Oil for Deep Frying
::::Sauce::::
1 tbsp Oil
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 tbsp Soy Sauce
1/2 tsp Sugar
1/2 cup Onion, finely chopped
2 Green chilies, finely chopped
1/2 tsp Chili Flakes
1 tbsp Vinegar
1 tsp Corn Starch
Approx. 1/2 cup water
salt to taste
::::For Garnishing::::
2 tbsp Scallions, finely chopped
1/4 cup Cabbage, thinly sliced (Optional)


Method:
1) First we will make Sauce. For that, heat a nonstick pan on High heat. Add oil, saute Ginger-Garlic Paste, Green Chilies. Then add Sugar and Soy sauce, saute for few seconds.
2) After few seconds, add Onion and let it cook on medium heat. Meanwhile, Mix 1 tsp Corn starch and 1/4 cup Water. Once Onion is done, add this mixture in the cooked Onion. Now, add Chili Flakes, Vinegar and salt. We need a thick sauce, so, add little water if needed. Corn starch should cook properly, so let the sauce cook for about 1 or 2 minutes. Remove from heat and keep aside.
3) Now start making Cauliflower nuggets. In a medium and deep pan, heat around 2 liters of water. Add some salt and 2 pinch of Turmeric. Once water starts boiling add cauliflower florets and cook for about 2-3 minutes. Do not cook completely, we need half cooked Florets. Also don't cover the pan while water is boiling. (Note 1)
4) Drain and put these florets on a paper towel. Let the Florets cool down. Meanwhile, make the batter. In a bowl, mix corn starch and All purpose flour. Add water and make thick batter. Add Red Chili Powder, Black pepper and salt to taste. Mix well, remove all the lumps
5) Heat oil for deep frying. Once oil is heated, turn the heat on medium. Dip and cover the florets with the batter. Deep fry on medium heat till color changes to light brown.
6) Put fried florets on a paper towel to remove excessive oil. Put them in a bowl and sprinkle little Red chili Powder over all florets.
7) Reheat the sauce, add Scallions and Cabbage mix well. Now put fried florets in cover with the sauce. Serve hot as an Appetizer.

Note:
1) If you use don't cook Florets before frying, they will remain uncooked inside after frying. But if you cook them completely, they wont taste good. That's why we are cooking them slightly and not completely.
2) For the batter, you can use only Corn starch without adding All Purpose Flour. But, do not use only All purpose Flour, as Corn starch gives crisp after frying.
3) Use small florets, as large sized florets might remain uncooked inside after deep frying.

Labels:
Gobhi manchurian, Appetizer recipe, Cauliflower Manchurian, authentic Chinese

Schezwan Sauce

Schezwan Sauce

Serves: approx ½ cup

Serve this Schezwan Sauce with Chinese Stir Fried Vegetables

Ingredients:
1 tsp Garlic Paste
2 tsp finely chopped Garlic
2 tbsp finely chopped Spring Onion
1 tbsp Green part of Spring Onion
1 tbsp Cilantro, finely chopped
1 tbsp Crushed Red Chili
1 ½ tbsp Red Chili Powder
1/3 cup Tomato Puree
1 tbsp Soy Sauce
1½ tbsp Vinegar
2 tsp Oil
1 tsp Corn Flour
¼ tsp Sugar
¼ tsp Pepper Powder
Salt to taste

Try another recipe of Schezwan Sauce

Method:
1) In a wok or nonstick saucepan, heat oil. Add Garlic paste and chopped garlic. Wait until color changes to light brown, then add spring Onion, Cilantro and crushed red Chili. Stir well and sauté for 1 or 2 minutes.
2) Then add Red chili powder, Tomato Puree, Soy Sauce, Vinegar and mix nicely. Add Sugar, Black Pepper and salt to taste. Combine nicely.
3) In a small bowl add 1 tsp Corn flour and 2 tbsp water, mix well and pour this mixture to the sauce. Mix properly and let it cook on medium low heat for about 1-2 minutes.
4) Once Sauce become thick, remove pan from heat. Garnish with Green part of Spring Onion.

Note:
1) This sauce is very hot in taste. So use it very carefully or you can reduce the amount of Red chili Powder.
2) Refrigerate the remaining sauce in an airtight container. It remains good for 6-7 days.

Labels:
Schezwan Sauce, szechwan, Sichuan sauce, Chinese Food

Chinese stir fried vegetables with Rice

Chinese stir fried vegetables with Rice

Serves: 2 persons

Ingredients:
::::Rice::::
¾ cup Basmati Rice
1½ to 2 cup water
Salt to taste
1 tsp Oil
::::Vegetables::::
1½ to 1 ¾ cup mix vegetables (Carrot, Onion, Bell Pepper, Baby Corn, Cauliflower etc.)
I had used following vegetables:
½ cup Bell Pepper, sliced Lengthwise
¼ cup Baby Corn (1/2 inch pieces)
¼ cup Cauliflower (small florets)
¼ cup Carrots, thinly sliced (1 inch pieces)
6 to 7 thin slices of Potato (peeled)
¼ cup Onion, sliced lengthwise
--
1 ½ tbsp Soy sauce
2 tsp Vinegar
1 tbsp Cornstarch / Corn Flour
1 tsp Chili Sauce
1 tsp Ginger Paste
½ tsp Garlic Paste
2 dried red Chilies
1 tsp Oil
Sugar, Salt and Pepper to taste


Method:
1) Wash Rice with water and drain. Keep aside for half an hour. Then take a deep pan to cook rice. Add washed rice and water. Put in Oil and salt to taste. Give a stir and let the rice cook on medium heat. Do not cover with lid. Otherwise, rice could become sticky.
2) In a saucepan, boil 2 cups of water. Add Baby corn, Carrot, Cauliflower and potato slices and parboil these vegetables. Once vegetables are half cooked, drain the remaining water and reserve ½ to ¾ cup water for later use.
3) Heat a wok or any nonstick saucepan. Add oil and let it become hot. Then add Ginger-Garlic paste. Put in Red chilies and sauté for few seconds. Add onion and sauté for around 40 seconds. Do not cook Onion completely.
4) Then add Bell pepper fry for a minute. Add half-cooked vegetables and mix well. Also add Soy Sauce, Vinegar and Chili Sauce, give a nice stir.
5) Mix the reserved water and Corn flour together, and add it to fried vegetables. This will help to form nice thick gravy to stir fried vegetables. Then add salt, sugar and pepper to taste. Mix well
Serve hot with Basmati Rice. In addition, serve Sichuan Sauce along with Stir-fried Vegetables

Note:
1) If you are a fan of Tofu, add some while cooking.

Labels:
stir fry vegetables, Chinese stir fry vegetables, stir fried vegetables

Cabbage Apple Salad

Cabbage Apple Salad in Marathi



Ingredients:
1½ cup thinly sliced Cabbage
½ cup Red crisp Apple cubes
¼ cup finely chopped Green Onion
½ tsp grated ginger
2 tbsp roasted peanuts
½ tsp Soy Sauce
½ tsp Vinegar
1 tbsp Sugar
1 tbsp finely chopped Cilantro
1 tsp lightly roasted Sesame seeds
¼ tsp Crushed red pepper (optional)



Method:
1) Mix Soy Sauce, Vinegar, sugar and grated ginger together.
2) Peel roasted peanuts and crush them coarsely.
3) In a mixing bowl, take sliced cabbage. Cut Red Apple into cubes and put into mixing bowl. Pour the mixture we have prepared in step 1. Mix all gently.
4) Garnish with roasted Sesame Seeds, Cilantro, coarsely crushed Peanuts, Green onion, and Crushed Red chili.

Note:
1) Select fresh Cabbage and Red Apple.
2) In this salad, there is no need to add salt. However, if you want you can add pinch of salt in salad.
3) Cut apple a minute before serving salad. If you keep the apple cubes ready, it will turn apple color to brown.

Labels:
Cabbage salad, Apple salad, Salad Recipe, healthy salad recipe

Paneer Chili

Paneer chili



Ingredients:
150 Gram Paneer
6-7 Dry Red Chilies
Oil for Deep Frying
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Tomato paste
½ cup thinly sliced Onion
¼ cup thinly sliced Bell pepper
¼ cup finely chopped Green onion
2 tbsp Corn Starch or Corn Flour
2 tsp Soy Sauce
1 tsp White Vinegar
Salt to taste
½ tsp Sugar
½ tsp Black pepper powder

Method:
::::Chili Sauce::::
1) Boil ¾-cup water in a saucepan. Break Dry red chilies and put it into boiling water. Boil for 2 minutes, turn off the heat and cover the saucepan with lid. It will make chilies little soft. Keep it cover for 10 minutes. Drain and reserve the chili water. Grind chilies to fine paste.
2) Mix Tomato paste and chili paste together. In a saucepan, heat 1 tbsp oil, stir this mixture for a minute, and transfer this paste to another bowl. This is our Chili Sauce.

::::Paneer::::
1) Cut Paneer into 1-inch cubes. In a bowl, add little salt, ½ tsp Black Pepper Powder, 1 pinch each out of 1 tbsp Garlic paste and Ginger paste. Mix all this ingredients very well. Marinate Paneer cubes gently with this mixture.
2) In other bowl, add 1 tbsp corn flour/ Corn Starch and 5-6 tsp water, make thin consistency paste. Heat enough oil for deep-frying. Use small nonstick deep fryer, which will give us, required depth for deep-frying by using less amount of oil. Dip marinated Paneer pieces into Corn flour paste, and deep-fry these pieces till color turns to golden. Fry 2-3 pieces at a time. Do not fry longer; it could affect the taste of Paneer. Transfer fried pieces to Paper towel and remove extra oil.
3) Mix reserved Chili water and 1 tbsp remaining Corn flour paste together.

::::Chili Paneer::::
1) Heat 2-3 tsp oil in a nonstick frying pan. Add remaining ginger-garlic paste and sliced onion and sauté. Once onion is half cooked, add sliced bell pepper and sauté. Do not cook bell pepper completely. Add chili sauce, which we have prepared in 1st step. Add Soy sauce, Vinegar, Sugar and mixture of Chili water and Corn Flour paste. Let the mixture become little thick. Once mixture becomes thick, add fried Paneer Pieces and mix gently. Cook for a minute. Garnish with Chopped green onion and Serve hot as starter.

Note:
1) While coating Paneer with Corn Flour paste, be careful about the consistency of the paste. It should not be thick. It will affect the taste. We want very thin coating of Corn flour paste on Paneer.

Labels:
paneer chili, paneer recipe, Chili paneer, chilli paneer, Starters recipe

Spring Roll Dipping Sauce

Dipping Sauce in Marathi

Hot Dipping sauce for Spring Rolls.

I tried a lot to prepare a perfect dipping sauce for sprig rolls, wantons and other Chinese starters. And this combination, accidentally prepared with available ingredients stand out as the best of the lot. You can also use this sauce to cook tasty fried rice. The recipe uses good amount of oil and chilies, so a cup is enough for around 5 people for dipping.

Ingredients:
3 tbsp oil
4 garlic cloves, minced
1 tsp sugar
Water, for mixing and grinding the spices
1 tbsp soy sauce
1 tsp vinegar
1/2 cup Tomato paste
1/4 cup onion finely cut
1/4 cup green onion finely cut
1 tsp garlic paste
4-5 Dry Red Chilies, cut
Salt
Black pepper powder, freshly ground
Red Chili Powder, if required

Method:
1) Mix together tomato paste, Red Chilies, salt, half of the onion, ginger paste, garlic cloves. Use canned or ready made tomato paste, fresh tomatoes will change the dipping sauce taste and color completely. Grind all the above ingredients with little water to prepare red paste.
2) Heat the oil; add remaining half of the onion, green onion quickly. We don’t want to cook onions, as raw-half cooked onions add crunch and texture to the sauce.
3) Add Soy Sauce & Sugar. Stir in quickly and add the prepared red paste.
4) Cook the paste till it leaves oil.
5) Add Vinegar. Turn of the heat.
6) Taste the sauce after some time. It should taste spicy and extreme hot. Adjust salt, vinegar and red Chili powder if required. Add black pepper powder. Mix well.


Labels:
Spring roll dipping sauce, recipe for dipping sauce, Asian dipping sauce, hot dipping sauce recipe, hot and spicy sauce, homemade dipping sauce

Spring Roll

Spring Roll in Marathi

Servings : 12 medium Rolls

Ingredients:
Spring roll wrappers:
1/2 cup Maida
1/2 cup Rice Flour
1/2 cup Corn Starch
Salt to taste
3 tbsp Oil
For Filling:
1 cup Shredded Cabbage or Chopped finely lengthwise
1/2 cup Finely Chopped Bell pepper lengthwise
2 Carrots grated
2-3 tbsp thin sliced French beans
1/2 cup finely chopped onion lengthwise
2 strings of Green Onion finely chopped
1 to 1 & half tbsp Soy sauce
1/4 tbsp Fresh ground Black Pepper
Salt to taste
1/2 tbsp Oil

Method:
1) Sift maida, corn starch and rice flour. Heat 3-4 tbsp oil to high temperature and put into sifted flours. Add salt to taste. Knead with the water, and make tight dough. Cover it with lid for half an hour.
2) Grease a non stick pan with 1/2 tbsp oil. Heat the pan on High heat. Add chopped onion, sauté for around 20 seconds and keep aside.
3) Then add chopped bell pepper and chopped cabbage and fry for few seconds or till half cooked. While frying, add salt soy sauce and black pepper. Keep them aside. Then put grated carrot and half cook. Similarly, half cook the green onions. Mix all the half cooked vegetables together.
4) Make 1 and half inch balls out of the dough. Roll it very thin with roller pin. This tortilla should be evenly thin. Cut the edges and make a square.
5) Put 1-2 spoons of filling on the wrapper as shown in photo 2.


6) Fold as shown in photo 3 & 4 and make a roll.






With little water stick the edges. Make all the rolls and deep fry on medium heat. If we fry rolls on high heat it would not be cooked properly from inside.
Very soon I’ll post the recipe for Spring roll dipping.

Labels:
Spring Roll, Spring Roll recipe, vegetable spring roll, Chinese spring roll, recipe for vegetable spring roll, spring roll wrappers, spring rolls recipe

Hot and Sour Soup

Hot and Sour Soup

Ingredients:
4 cups Vegetable stock
4-5 French beans, chopped
½ cup carrot, grated
1/2 cup Cabbage, shredded
3-4 mushrooms, chopped
1 small Green capsicum, chopped
1/2 cup Onion, chopped
2-3 stalk Spring onion greens, finely chopped
2-3 cloves Garlic, chopped
1 inch piece Ginger, grated
2 tbsp vinegar
2 tbsp soy sauce
1 tbsp corn flour
2 Green chilies
Salt to taste
1 tbsp sugar
2 tbsp Oil
Some Flat Noodles, fried

Method:

1) Cook Noodles with a pinch of salt. Once noodles are done, cool and drain. Fry them and keep aside.
2) Heat oil in a deep pan. Add onion, garlic and ginger and sauté for a minute.
3) Add French beans, carrot, cabbage and mix. Briefly sauté for 1-2 minutes on high heat
4) Add mushrooms and continue to sauté. Then Add Capsicum and continue to sauté.
5) Add soy sauce then vegetable stock. Mix and add salt, sugar and mix. Add corn flour mixed in a little water and keep aside
6) Once the soup starts boiling, Add corn flour mixture slowly.
7) Let it thicken a bit and the add vinegar and stir.
8) Pour into individual soup bowls. Garnish with spring onion greens, fried noodles and serve hot.

Note:

Don’t overcook vegetables. Sauté vegetables in big wok (Chinese style) while on high heat.

Vegetable Stock

Vegetable Stock

1) Vegetable stock is readily available in any Supermarket.
2) You can make vegetable stock at home. Use available vegetables, Carrot pieces, green onion, vegetable stems, cabbage, cauliflower, celery..etc. Take available vegetables and 2 ltr water into deep skillet. Boil water till it gets the vegetable flavor (approximately 7-8 minutes). Cover the skillet with lid. Strain vegetables. Use strained water as vegetable stock.
3) In super market, vegetable stock cubes are also available. By using 1 cube, we get 2-3 cups vegetable stock. Boil 2-3 cups water. Put on cube and boil water till cube dissolve in the water.
4) You can use vegetable stems (Excluding bitter vegetables), tips of vegetables to make vegetable stock.

Labels:
Vegetable Stock, How to make vegetable stock, homemade vegetable stock, healthy vegetable stock

Veg Fried Rice

Veg Fried Rice in Marathi

Serving: 2 to 3
Time: 20 minutes to cut vegetables + 20 minutes to saute vegetables and rice



Ingredients:
1 cup Basmati Rice
4 cup Vegetable Stock
1 Cup thinly Sliced cabbage
¾ cup Thinly Sliced Bell Pepper (lengthwise)
¾ cup finely chopped green onion
½ cup thinly sliced carrot (lengthwise)
¼ cup thinly sliced French beans (slanting pieces)
1½ tsp Ginger paste
1½ tsp Garlic Paste
2 Green Chilies
2 tbsp Soy Sauce
1 tbsp Vinegar
2 Tsp Oil
Salt to taste

Method:
1) Here is a recipe for vegetable stock.
2) In a deep pan, boil 4 cups of vegetable stock. Add 1 cup Basmati Rice. Do not Cover the pan. On medium high heat, let the rice half-cooked (Cook upto 90%) (If you have made vegetable stock by using “Vegetable stock cubes” then add very little salt as it already includes salt.). Drain the water and gently transfer rice to flat plate and let it cool down. Apply little oil very gently. Be very gentle, rice grains should not break. (Note 1)
3) Heat 2 tsp oil in a wok. Keep the heat on high. Add chopped green chilies, Ginger-Garlic Paste and sauté. Put this mixture to cooked rice.
4) Sauté each vegetable separately (except Green Onion) on high heat for approximately 30 seconds. Do not add oil. Add 1 tbsp Soy sauce and little salt while sautéing bell pepper.1/2 tbsp soy sauce while sauteing cabbage and 1/2 tbsp soy sauce while sautéing carrot. Do not add soy sauce to rest of the vegetables. All vegetables will get flavored with Soy sauce, this will make easy to spread soy sauce all over the rice. At last, sauté green onion only for 10-15 seconds. Mix all vegetables in the rice.
Heat the same wok and put rice (including vegetables and fried ginger garlic paste), vinegar. Fry on high heat. Add salt if needed. You can add little Soy sauce while frying the rice to enhance the taste.
Serve hot with veg Manchurian.

Note:
1) If you are going to make fried rice in the evening then cook rice in the morning. Do the same according to step 2. Then cover that plate with another plate (upside down). Refrigerate for 3 to 4 hours. It will make the rice cold and keep the grains separate. This will make fried rice fluffy and not soggy.

Labels:
Vegetable Fried Rice, Indo chinese food, spicy fried rice, chinese food, chinese recipe, vegetable fried rice recipe, veg fried rice recipe

Veg Manchurian

Veg Manchurian

Ingredients:
For Manchurian Balls
1 cup grated Cabbage
½ cup grated Carrot
5-6 finely sliced French beans
¾ cup Green Onion
½ cup Bell pepper, Chopped into very small cubes
3 tbsp Corn Starch
1 Green Chili
Salt to taste
Oil for deep-frying
For Manchurian Sauce
2-3 Green Chilies
½ tbsp Ginger Paste
4-5 Garlic Cloves, finely Chopped
1 tbsp Corn Starch
2 tsp Oil
2 tbsp Soya Sauce
1 tbsp Vinegar
1 tsp Sugar
1 to 1 ½ cup Vegetable Stock
Salt to taste


Method:
1) First, we will make Manchurian Balls. In a mixing bowl put all the vegetables:
1 cup grated Cabbage
½ cup grated Carrot
5-6 finely sliced French beans
¾ cup Green Onion
½ cup Bell pepper, Chopped into very small cubes
Mix all the vegetables and rub little salt to all vegetables. Put Chopped green chili. Put 3 tbsp Cornstarch and mix well. Use 1 or 2 tsp water if needed. The mixture should be thick and sticky.
2) In a deep fryer, heat enough oil for deep-frying. With spoon or hand, drop teaspoonful of mixture in heated oil. Deep fry until it turns to brown color. If we drop little bigger amount of mixture, it will remain uncooked from inside.
3) Use vegetable stock for Manchurian Sauce, as it gives nice flavor. You can use water instead. Use a shallow saucepan to make this sauce.
4) Heat 2 tsp oil; add Chopped green chili, Chopped Garlic, Ginger paste and sauté for approximately 30 seconds. Add Sugar, Soy Sauce, and 1 ½ cup Vegetable Stock. Bring it to boil. Mix 1 tbsp Cornstarch to ¼-cup water, remove all lumps. Put this mixture to vegetable stock. It will give nice thickness to Manchurian Sauce. Add little more corn starch if needed.
5) Then add salt to taste, Vinegar and stir well. Taste the sauce, add if any ingredient required according to your taste.
6) On low flame, add Manchurian Balls into Manchurian sauce. Mix them well. Garnish with finely chopped Green Onion, thinly sliced Bell pepper and cabbage.

Note:
1) There is cornstarch in the Manchurian Balls mixture. If you are using your hand to drop the mixture in oil, keep little water in a bowl. Cornstarch used to stick to hands. Therefore, you can use water to remove stickiness.
2) While making Manchurian Sauce, make it sequentially. Otherwise, it could affect the taste.
Labels:
Manchurian Sauce, Veg Manchurian, Dry Machurian, Manchurian recipe, Indo Chinese recipe

Schezwan Fried Rice

Schezwan Fried Rice in Marathi

Ingredients:
¾ cup white Rice (Basmati or any other long grain)
¾ cup Onion, sliced lengthwise
4 Spring Onion, finely chopped (keep 2 tbsp aside for garnishing)
¾ cup Cabbage, sliced thinly lengthwise
¼ cup Carrot pieces (1 inch)
¼ cup French Beans (half cooked or use frozen)
1 tbsp Soy sauce
1½ tsp Vinegar
Schezwan Sauce as per taste
1 tbsp Oil
Salt to taste



Schezwan Sauce Recipe 1

Schezwan Sauce Recipe 2

Method:
1) Rice: heat a saucepan; add 2 to 2¼ cup water, ½ tsp Oil and 1 tsp salt. Give a nice stir and add ¾ cup Rice. Cover and let Rice cook on medium heat. Once rice is done, drain remaining water. Transfer Rice to a flat plate to cool down.
2) Add all the vegetables in a bowl except Spring Onion. Add Schezwan sauce a mix well.
3) Heat a nonstick pan; add 1 tbsp Oil. Keep the heat on medium. Stir-fry marinated vegetables for 2 minutes. At the end, add spring Onion. Sauté for 15 seconds; and remove pan from heat. Transfer vegetables to a bowl otherwise it could get burn.
4) Heat the same frying pan; add 1 tbsp Schezwan Sauce. Add rice and mix well until Schezwan sauce spread all over the rice. Add salt if needed. Add Vinegar and Soysauce. Toss nicely.
5) Add stir-fried vegetables and mix finely. Fry for 2 minutes over high heat.

Note:
1) If Possible, use Iron Wok instead of nonstick pan as it holds the high heat very well and it gives nice flavor.
2) Schezwan sauce has enough Garlic to give garlic flavor to Schezwan Rice. However, if you want more Garlic Flavor, add 3 to 4 finely chopped Garlic cloves while stir-frying vegetables.

Schezwan Sauce

Schezwan Sauce in Marathi

Ingredients:
10 Dried Red Chilies
1 Tbsp finely chopped Garlic
1 Tbsp Ginger Paste
1 Tbsp finely chopped Onion OR finely chopped Green Onion
½ Tbsp Corn Flour or Corn Starch
1 Tbsp vinegar (brown or white)
Sugar and salt to taste
3 Tbsp Oil

Method:
1) Boil 1 Cup water. Put broken red chilies into hot water. After 3-4 hours chilies will become soft. Drain. Grind soaked chilies to fine paste. Don’t add water while grinding.
2) Heat 2-3 tbsp oil in a saucepan. Add and sauté Garlic, Onion and ginger on high heat. Add chili paste. Mix vinegar and corn Flour together. Remove all the lumps. After a minute add vinegar-Corn Flour mixture and salt. Sauté well.
3) Add approximately 1 tsp sugar. Keep heat on high and sauté. After a minute turn off the heat. Let it cool down.

Note:
1) Store this sauce in airtight glass jar. It will remain fresh for 5-6 days. It will help to make Schezwan Fried Rice instantly.