Schezwan Egg Fried Rice is a simple spicy rice dish that can be made quickly but still tastes delicious and isa must try for all spice lovers. The schezwan sauce adds a bold flavor and the eggs make the rice more filling. This dish that suits when we crave Indo Chinese flavors at home for lunch or even dinner. It also looks colorful and looks quite good when served.

The taste is slightly smoky with soft eggs and crunchy vegetables mixed in between. This is a complete meal by itself so I make it often on busy days. The strong flavor from the chilli paste mixes well with the rice and gives it a nice spicy kick. It doesn't need many ingredients so easy to try even for beginners.

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About Schezwan Egg Fried Rice

Schezwan / Sichuan / Szechuan is a style of Chinese cuisine originating from Sichuan province in South Western China. Schezwan Sauce has bold flavors, especially the pungency and spiciness resulting from liberal use of garlic and chilies.

Schezwan Egg Fried Rice is popular Indo Chinese style rice made using cooked rice, eggs, vegetables and a spicy schezwan paste. The red chili paste is what gives the bright color and heat. The whole dish has a mix of soft and crunchy textures which makes it enjoyable to eat.

It is a simple dish that you can prepare with leftover rice also. Also using cooled rice gives separate grains which is best for fried rice recipes. You can adjust the spice level as needed by increasing or reducing the schezwan sauce. You can add vegetables also adds a slight crunch and makes the rice more filling.

There are many variations for fried rice but the schezwan version stands out because of its bold taste. The flavor becomes more good when the veggies are sauteed on high flame for a small smoky feel. You can add little soya sauce also if you like more flavor but it tastes good even without it.

I usually make this on weekends or when I want to finish leftover rice quickly. Everyone at home likes spicy dishes so this is made often and it suits most side dishes too.

Schezwan Egg Fried Rice Ingredients

• Basmati rice - I used this as it stays separate and gives light texture for fried rice. You can use regular rice or any long grained rice.
• Red chilli paste / Schezwan sauce - I have used this for the strong spicy flavor and bright red color. You can use homemade or store bought sauce both works fine.
• Egg - I have used egg for a soft texture and to make the rice more filling. You can add one more egg also if you like.
• Carrot and cabbage - I have used both to add crunch and little volume to the fried rice. They balance the spice slightly with their mild sweetness. You can add beans also.
• Capsicum - I have used capsicum for a fresh flavor and light crisp bite. Any color capsicum is fine to use.
• Garlic - I have used garlic for the nice aroma and to give that Indo Chinese touch.
• Spring onion - I have used the white part for soft onion flavor and the green part at the end for color and freshness.
• Pepper powder - I have used pepper for a warm heat which goes well with schezwan taste. Freshly crushed pepper gives better aroma.
• Oil - I have used olive oil as that is what I had, but any cooking oil is fine for this recipe.

Why This Recipe Works

• This recipe is easy to make and uses very simple ingredients you mostly have at home.
• It gives bold spicy flavor which makes it perfect for Indo Chinese cravings.
• The vegetables stay crunchy, so every bite has nice texture.
• You can change the spice levels or add more eggs and veggies as needed.
• It suits busy days and works for lunch box also.

Similar Recipes

• Baby Corn Fried Rice
• Veg Fried Rice
• Gobi Manchurian 
• Chicken Fried Rice
• Egg Fried Rice

How to make Schezwan Fried Rice Step by Step

1.Soak red chilies in little hot water for an hour, transfer it along with water to a mixer jar then grind it to a fine paste, Set aside. Pressure cook rice with enough water for 3 to 4 whistles.

2.Fluff the rice, add little oil and set aside. In a pan heat oil - add chopped garlic and spring onion white part, sauté for a minute. Then add onion sauté till it turns transparent.

3.Add chili paste, soya sauce then add carrot and cabbage and sauté in medium high flame for 2 minutes.

4.Then lower the flame and sauté for few minutes until the vegetables shrink then  add capsicum and sauté for 2 minutes.

5.Finally add egg, scramble it well.

6.Now add required salt and pepper powder. Saute for a minute, then add cooked rice

7.Toss it well finally add spring onions green part toss it well and cook for 2 minutes.

Garnish with chopped spring onions and Serve hot with your choice of side dish or any manchurian.

Expert Tips

• Cooled rice - I usually use rice cooked earlier, because fresh rice becomes too soft and it breaks easily.
• Sautéing - I cook the veggies on high flame keeps them more crunchy and gives a slight smoky kind of flavor.
• Adjust chilli paste - I start with less and then add more after tasting, since some are really strong.
• Scramble egg well - I scramble the egg first and keep it aside, so later that it mixes more evenly.
• Veggies - I have seen overcooking removes the color and crunch, so I just cook till they shrink a bit only.

Serving and Storage

Serve this with any manchurian, chilli paneer or even simple fried egg. This goes well with soups also if you prefer Chinese style meals. Store leftover rice in a airtight container and keep it in fridge. It stays good for one day and you can reheat on a pan with little oil.

FAQS

1.Can I skip egg?

You can skip the egg. It will just become a plain schezwan fried rice with veggies only.

2.Can I make it less spicier?

Yes you can reduce the schezwan sauce or the chilli paste little bit.

3.Can I make with leftover rice?

Yes leftover rice actually works more better, because the grains stays more separate.

4.Can I add some more vegetables?

Yes of course, you can add beans, mushrooms, baby corn or basically any veggie you liking.

5.Can I prepare the chili paste earlier?

Yes you can make the paste earlier and keep it in fridge for few days also, it stays good.

If you have any more questions about this Schezwan Egg Fried Rice Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Schezwan Egg Fried Rice Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Veg Pasta is a simple but tasty dish made by cooking pasta, vegetables in a spicy Schezwan sauce. It's really a good option for quick lunch or dinner and you can make it with easy ingredients at home. Soft pasta with peas and capsicum mixed in sauce makes it filling but still light at the same time.

It is light and healthy because uses very little oil and you can add vegetables as you like. The sauce gives flavor without making it heavy and little spice can be adjusted as per taste. Veg Pasta is also quick to make so good for busy days or when you want something simple but tasty.

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About Veg Pasta

Veg Pasta is pasta dish made with boiled pasta, peas, capsicum, onion and schezwan sauce. Its a very simple recipe, does not need fancy ingredients but taste really good and wholesome. Pasta should be cooked soft but still little firm so it mixes well with the sauce and vegetables.

The sauce is little tangy and spicy, it goes very well with sweet peas and crunchy capsicum. You also can add carrot, beans or corn to make it more colorful and healthier. It stays light but also filling, so good for quick meal. It also looks good on plate with colorful vegetables and sauce coating pasta.

Texture is soft with little firmness in pasta and little crunch in vegetables. Herbs and pepper gives small aroma which makes it good to eat. Indo-Chinese style makes it bit different from normal pasta.

I sometimes make on weekend lunch when we are not doing heavy meal. I usually make this pasta when I don't want complicated dishes and want something quick but filling. Kids like it a lot too.

Veg Pasta Ingredients

• Pasta - I have used penne here. It cooks soft but still holds shape. You can use macaroni or fusilli also. I usually rinse after boiling so it does not stick together.
• Green peas - I used for little sweetness and soft texture. Frozen peas works fine too. Fresh peas gives better taste if you get. Sometimes I pressure cook few whistles before adding.
• Butter - I add for smooth taste and richness, you can use oil instead. Butter also makes pasta little glossy and sauce sticks better.
• Onion - I use for little sweetness and thick base. Onion also gives aroma while cooking.
• Capsicum - I add for crunch and color, green and red together looks nice. Can use more or less. Saute lightly so stays crunchy.
• Schezwan sauce - I used for tangy and spicy flavor. You can reduce for mild taste or mix little ketchup to balance.
• Mixed herbs - I add for subtle herby flavor, oregano or basil also works.
• Pepper powder - I used this for light heat and aroma. Can add little more if like spicy.

Similar Recipes

• White Sauce Pasta
• Masala Pasta
• Arrabbiata Pasta
• Red Sauce Pasta
• Alfredo Pasta

How to make Veg Pasta Step by Step

1.Boil water. When it starts to boil, add the pasta along with salt and a few drops of oil.

2.Cook in medium flame. Keep cooking and make sure you stir in between. Cook until it becomes soft but not mushy. It should have the crunch to bite at the same time it will slightly bend, that's the right stage. Switch off and drain water, Set aside.

3.Pressure cook green peas for 3 whistles. Heat oil in a pan - add onion saute till transparent.

4.Add capsicum saute for 2 minutes, then add schezwan sauce add little water and let it boil for 2 minutes.

5.Give a quick mix then add cooked green peas, salt, mixed herbs and pepper powder.

6.Give a mix, then add cooked paste and toss it well till the pasta is fully coated with the sauce, cook for 2 minutes then switch off.

Serve hot!

Expert Tips

• Cooking pasta - I boil till soft but not mushy, check by tasting, should bend little. I add few drops of oil in water so pasta does not stick.
• Vegetables - I add peas and capsicum, carrot or beans works too. Cut evenly so that it cooks fast. I sometimes steam peas and add it.
• Schezwan sauce - I add little water to coat pasta, too thick sauce makes it sticky. Taste first, then adjust accordingly.
• Adjust spice - I taste after adding sauce, reduce chili if kids are eating. Sometimes I add pinch of sugar to balance tangy taste.
• Extra Add ons - You can also add corn, mushrooms, or broccoli. I sometimes add grated cheese, makes creamy and kids love it.

Serving and Storage

Serve Veg Pasta hot with little herbs or grated cheese on top. Goes good for lunch, dinner or kids meal. Leftover pasta can keep in fridge for one day in tight box. Reheat on stove or microwave, sprinkle little water, stays soft and sauce mixes well. Tastes better after few hours when sauce sits with pasta.

FAQS

1.Can I skip shezwan sauce?

Yes, you can skip but use tomato ketchup or chili sauce for saucy taste.

2.Can I make this ahead?

Yes, cook the pasta and vegetables separate and mix when ready to serve.

3.Can I add other vegetables?

Yes, carrot, beans, corn or mushrooms works well.

4.Is this pasta kid-friendly?

Yes, kids like it for colors and mild taste.

5.Can I use different pasta shape?

Yes, you can use macaroni, fusilli, spaghetti all works, cooking time may change a bit.

If you have any more questions about this Veg Pasta Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Veg Pasta Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pizza Sandwich is a crunchy and tasty sandwich which everyone in the family will enjoy. It is made by toasting bread spread with pizza sauce and filled with colorful veggies like onion, capsicum, sweet corn and cheese. The melted cheese gives soft and gooey texture which makes each bite very satisfying.

This sandwich is perfect when you want quick snack or light meal. You can make it in sandwich maker or on pan. It is also great for small parties or get-togethers because it is easy to make and looks very nice. You can enjoy it as evening snack, light lunch or even as fun breakfast.

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About Pizza Sandwich

Pizza Sandwich is a simple snack which combines best of both worlds - the crispness of bread and yummy taste of pizza. The bread turns golden and crunchy outside while cheese melts inside giving soft and creamy texture. The vegetables gives freshness and mild sweetness which balances the tangy pizza sauce.

This snack is very much popular because it is very easy to make and so much versatile. You can use any bread, white, brown or even multigrain. Toppings can be changed according to taste, so every sandwich can taste little different. Some like adding olives or mushrooms, others keep simple cheese and vegetables.

The flavors in the Pizza Sandwich is very colorful yet simple. Cheese gives creamy taste, sauce is tangy and vegetables give nice crunch and color. It is snack which kids and adults can enjoy. You can make it spicy with chili flakes or mild for small children. Even adding few drops of olive oil before grilling makes it taste little richer.

I usually make this sandwich for evening snack when I wants something quick but filling. It is favorite during small gatherings cause it looks very colorful and tastes real nice. You can also play with herbs and seasonings a little, it changes flavor nicely.

Pizza Sandwich Ingredients

• Bread slices - I have used white sandwich bread, it gives soft inside and crisp outside. You can use brown or multigrain also for healthier choice. Some breads are little thick, then I press slightly before grilling.
• Pizza sauce - I spread this on bread for tangy and flavorful base. You can use pasta sauce also if pizza sauce not available. I like spreading little more for strong flavor.
• Onion chopped - I added onion for crunch and slight sweetness. Finely chopped spring onion can be alternative. Sometimes I lightly sauté onion before adding if want softer texture.
• Capsicum cubed - I use capsicum for color and crunch. Any bell pepper will work, even mixed colors looks nice.
• Sweet corn boiled - It gives mild sweetness and soft texture. Canned corn can also be used if fresh not available. I sometimes mix sweet corn with little grated carrot for extra color.
• Mozzarella cheese grated - I use this for creamy and gooey texture. Other melting cheese like cheddar or processed cheese can also work. More cheese makes sandwich extra tasty.
• Chilli flakes - I sprinkle this for little spice. You can skip it if not like spicy flavor. I usually sprinkle after grilling so kids can eat without spice.
• Oregano - It gives nice aroma and Italian flavor. Dried basil can be used instead if needed. I like sprinkling little extra for fragrance.
• Butter - I apply this to grill bread for crispiness. Olive oil or ghee can also be used. Butter also gives nice golden color while grilling.

Similar Recipes

• Veg Grilled Sandwich
• Potato Sandwich
• White Sauce Sandwich
• Paneer Sandwich
• Vegetable Open Sandwich

How to make Pizza Sandwich Step by Step

1.Get ready with all your ingredients. Spread pizza sauce on one side of the bread slice

2.Add the toppings, cover with grated cheese. Sprinkle little oregano

3.Apply butter and grill it for 3 minutes in the sandwich maker or follow the instructions in the sandwich maker.

Sprinkle chili flakes, oregano and Serve hot!

Expert Tips

• Grilling - I usually grill in sandwich maker for 3 minutes till bread golden. Pan also works, just press gently with spatula. I sometimes press slightly extra for crispier outside.
• Cheese - I add good amount of cheese, it melts nicely and holds vegetables. You can mix cheese types for better flavor.
• Vegetables - I use chopped vegetables evenly, every bite has crunch and freshness. You can add mushrooms or olives too. Sometimes I slightly sauté vegetables if want softer texture.
• Spice level - I sprinkle chilli flakes lightly, you can adjust according to taste. Kids friendly version works without any chilli.
• Serving - I usually cut diagonally, looks nice and easy to eat. Small pieces works for parties, easy to serve and eat.

Serving and Storage

Serve Pizza Sandwich hot with tomato ketchup or green chutney. This goes well for tea time snack or light evening meal. Leftover sandwiches store in fridge for one day, reheat in sandwich maker or microwave before eating. It taste best when served immediately after grilling. I sometimes wrap in foil to keep crispiness while serving later.

FAQS

1.Can I use brown bread instead of white?

Yes, brown or multigrain bread works good. It gives little nutty flavor and healthier option.

2.Can I skip cheese?

Yes, cheese can skip, but sandwich will not be gooey. You can use paneer or other melting cheese instead.

3.Can I make in advance?

Yes, sandwich can be prepared and kept in fridge few hours, but grill just before serving for crispiness. I sometimes prepare and grill just before tea time, it works fine.

4.Can I add vegetables?

Yes, you can anything of your choice, like mushrooms, tomatoes, olives. I use whatever is available at home.

5.Can I make it less spicy?

Yes, just skip or reduce chilli flakes. Still tasty with pizza sauce and vegetables. You can even add little sweet corn more to balance flavor.

If you have any more questions about this Pizza Sandwich Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pizza Sandwich Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mini Pizza is one of those dishes that is loved by all age groups, specially children who like to hold their own tiny pizza. The base is soft, topped with simple sauce, fresh vegetables and loaded with cheese that melts so nicely when baked. They taste same like regular pizza but in smaller size, and looks colorful, cheesy and fun to make together as a family.

I feel these are perfect for small gatherings or kids birthday parties where everyone can have their own little portion without wasting much. Mini pizzas are simple but tasty, and makes a good snack or even a light meal when you are not in a mood for heavy spread.

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About Mini Pizza

Mini Pizza is just like regular pizza, but made in smaller size which is easy to serve and enjoy. The base is soft but little crisp at the edges, the sauce adds tangy flavor, vegetables gives crunch and the cheese tie everything together. The origin is same like classic pizza, but this mini version is more of a party idea.

The texture of mini pizza is light and fluffy in the center while the edges turn golden and crisp after baking. The flavor comes from pizza sauce, cheese and the vegetables you choose to add. Some likes to add baby corn, onion, capsicum or even paneer for giving Indian touch. The choice of toppings can change according to what you like.

This recipe can be made in many variations, sometimes with wheat flour for slightly healthy base, or using ready made bread slice if you are in hurry. You can even change cheese, use mozzarella for stretchy texture or processed cheese for more mild taste. Some people even add paneer or sweet corn to make it kids friendly.

I usually make mini pizzas for small family evenings when we want to eat something nice but don't want to order from outside. It is fun to prepare toppings and arrange together, and children love to help with spreading sauce and adding cheese.

Mini Pizza Ingredients

• Maida (Flour) - I have used this for base, it gives soft texture after baking. You can mix more wheat flour also if you like more healthy version.
• Wheat flour - I added portion of wheat flour to balance texture and make it healthy, this adds little nutty taste. You can use full maida too.
• Instant yeast - I have used this for fermentation, it helps dough rise good and makes it airy. You can use dry yeast but activate in warm water first.
• Lukewarm water - I used this to mix yeast and flour, this activates yeast when mixed with sugar.
• Sugar - I added little sugar to help yeast activate faster, this adds mild sweetness and balances salt. You can skip it but I feel it makes dough better.
• Olive oil - I used olive oil while kneading, this adds light flavor and softness. You can use sunflower oil also.
• Pizza sauce - I used this for spreading on base, this adds tangy flavor.
• Vegetables - I have just used onion, capsicum and baby corn. You can also add sweet corn, paneer or mushrooms.
• Cheese - I added mozzarella cheese, this adds nice stretch and melts good. You can try processed cheese also.
• Chilli flakes - I sprinkled little for spice, this adds nice kick. You can skip if you like mild taste.
• Oregano - I added this for aroma, this adds typical pizza flavor. You can use mixed herbs also.

Why This Recipe Works

• This recipe is easy and uses simple ingredients that is mostly available in kitchen.
• It is a portion control dish, so you can enjoy pizza taste without feeling too heavy.
• The base turns soft with crisp edges, so texture is enjoyable for all age groups.
• You can change toppings and make many variations to suit family taste.
• This is a fun recipe to make with children as they can arrange their own mini pizza.

Similar Recipes

• Veg Pizza
• Pizza on skillet
• Chapati pizza
• Dosa Pizza
• Paneer Pizza

How to make Mini Pizza Step by Step

1.In a wide mixing bowl add water,oil,salt and yeast.Whisk it well.

2.Take both the flours in a mixing bowl,whisk it well.Now add both the flours to the oil mixture.

3.Knead it to a soft pliable dough.Let it rest for an hour or until its almost doubled.

4.Knock down the dough to remove air bubbles,then roll to ¼ inch thickness.Cut with a lid into small circles and arrange it in the baking tray with aluminium foil.Prick holes with a fork to avoid puffing.

5.First add pizza sauce,then little cheese then arrange the vegetables - baby corn,capsicum and onion.Finally add remaining grated cheese and bake at 180 deg C for 20mins or until the sides start to turn golden.

Sprinkle chilli flakes,oregano and Serve hot!

Expert Tips

• Dough rising - I usually keep dough in a warm place so it rises faster, do not keep in fridge during rising.
• Rolling thickness - You can roll base thin or thick, thin base will be more crispy while thick base will be soft and chewy.
• Topping choice - Use fresh vegetables only, watery vegetables will make base soggy.
• Cheese melting - I have seen mozzarella melts best, but you can also mix with cheddar for more flavor.
• Serving hot - Mini pizzas taste best when served hot straight from oven, cheese will be gooey and soft.

Serving and Storage

Serve this with tomato ketchup, chili flakes, or oregano sprinkled on top. This goes well as an evening snack or as a light meal with juice or milkshake for kids. You can store leftover mini pizzas in fridge for one day, just reheat in oven before serving. Avoid storing for long as the base may turn hard.

FAQS

1.Can I skip yeast for mini pizza?

Yes you can skip, but texture will not be same soft and airy. Without yeast it will be more like flat bread.

2.Can I make this with only wheat flour?

Yes you can, but dough may be little dense. Adding part maida gives better texture and softness.

3.Can I prepare the base in advance?

Yes you can prepare dough earlier and keep in fridge, but let it come to room temperature before baking.

4.Can I use store bought pizza base?

Yes you can use ready made base if you want quick version, then just add toppings and bake.

5.Can I skip cheese?

You can skip cheese if you like but then taste will be different, cheese is what makes it pizza like.

If you have any more questions about this Mini Pizza do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Mini Pizza? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Egg Bhurji literally translates to scrambled eggs prepared with sautéed onion, green chili, capsicum and added spices that can be stuffed with sandwich, chapati, paratha etc. It is the most delicious but also among the simplest of the sandwich recipes which could be done on a sandwich maker or a tawa.

Egg Bhurji Sandwich is usually the top-selling menu in street food stalls. This especially when served with pav is loved the most as a street food. Egg bhurji sandwich is a quick option for breakfast or dinner that can be filling as well as nutritious because of its high protein content.

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About Egg Bhurji Sandwich

Egg bhurji sandwich is a wholesome breakfast or dinner recipe when you have nothing but just bread and eggs at home. It is a healthy option that can be prepared in no time. Loaded with goodness of onion, capsicum and fragrant spices, this egg bhurji sandwich makes for a soul-satisfying meal.

The Indian-style bhurji is flavorful with the right punch of Indian spices. The bhurji filling has the right amount of savory and slightly spicy taste. Leftover egg bhurji can be used as a filling for chapatti, paratha, or rice.

This recipe takes me down the lane when me and my cousins would want something spicy after coming from school and my mum used to whip this up as a quick evening snack that used to be quite filling as well.

I love trying variety of sandwich recipes so wanted to try egg sandwich with the last few slices of bread I had. I always end up making sandwich with the last few leftover slices every time we buy bread.

This is just my easy idea of making egg bhurji sandwich, you can feel free to modify it according to your liking. We had the sandwich with hot chocolate and it was such a yum breakfast. You can serve this an evening snack too.

Egg Bhurji Sandwich Ingredients

• Bread - White bread, whole wheat bread, or multigrain bread can be used as per your choice, white bread is usually softer and the most ideal choice.
• Vegetables - I have used onion and capsicum you can use other vegetables like carrots, mushrooms, corn etc.
• Egg - I have used regular eggs. You can use brown eggs too.
• Spice powders - Enhances the overall flavor and can be increased or decreased as per your liking.
• Grated cheese - Freshly grated cheddar is preferred. I have used processed cheese you can use mozzarella cheese too.
• Butter - is added to toast the bread slices and enhances the taste of the sandwich.

Why this recipe works?

• This is the go to comfort food
• Easy and quick to make
• Tastes delicious.
• Can be whipped up quickly.
• Easily available ingredients in the pantry.
• Kid friendly and a great evening snack.

Similar Recipes

• Veg Grilled Sandwich
• Potato Sandwich
• White Sauce Sandwich
• Paneer Sandwich
• Avocado Sandwich

How to make Egg Bhurji Sandwich Step by Step

1.In a mixing bowl add oil, red chili powder, coriander powder, garam masala power and required salt. Then add onion, capsicum and mix well.

2.Transfer onion capsicum mixture to a pan and fry for few mins till raw smell of the spices leave, Set aside. Then scramble eggs well, add salt and pepper powder, Set aside.

3.Take bread slices. First take a heaped spoon full of scrambled egg and add it to a bread slice. On top of it add onion capsicum masala.

4.Then add a spoon of grated cheese. Close with another bread slice. Apply butter generously on the bread slice.

5.When the sandwich maker is preheated and ready, brush butter. Carefully transfer the bread to the sandwich maker, cook for 3-4 minutes until the bread slices have nice golden grill marks and is crisp. Cut and serve.

Serve hot!

Expert Tips

• Nutritional value - For a healthier option, you could opt for brown bread or multigrain bread that provides more fiber when compared to the white bread.
• Customization - You can opt for other vegetables like spinach, lettuce, cabbage along with onion and capsicum. You can add more cheese if you prefer to get a gooey cheese-egg sandwich.
• Sauteing - Saute the veggies well but do not make it soft, it should retain its crunch.
• Butter - Apply generous amount of butter while toasting the bread as it adds to the crispness of the sandwich as well as enhances the aroma and flavor.
• Excessive stuffing - Do not stuff in too much as the excess tends to ooze off during toasting.
• Preparation - Grill your bread on low to medium as too much heat can burn the stuffing.
• Alternate method - If you do not have sandwich toaster, you can use your dosa tawa for toasting.

Serving & Storage

You can pre-boil eggs and have the masala done the night before and store in the refrigerator. Sandwich can be served with any sauce/mayonnaise of your choice. You can trim the crust off the bread by refrigerating them for one hour for extra neat edges.
This sandwich keeps well for 2 days in the refrigerator and has to be brought to room temperature before consuming.

FAQS

1.What variant of bread is best suited for this recipe?

White bread is the most preferred one as it yields sandwiches that keep soft for a long time but if you are opting to go for a healthier option, then your ideal choice should be either multigrain or whole wheat bread.

2.Can cheese be skipped?

Yes, instead you can use mayonnaise as an alternate spread. It is for taste and also to hold the filling together.

3.Can I use this recipe and add vegetables skipping eggs?

Yes, you can skip eggs altogether and proceed with the same procedure by adding vegetables of your choice like spinach, lettuce, mushrooms, cabbage, carrot for a vegetarian variant.

4.What are the other options for egg bhurji?

Egg bhurji can also be served with pav, roti or rice.

5.Can kids and adults have this often?

It is best to opt for a smaller portion size and usage of whole wheat bread/multigrain bread for added fiber content.

If you have any more questions about this Egg Bhurji Sandwich do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Egg Bhurji Sandwich? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Sweet Corn Masala is a creamy, slightly crunchy gravy that goes so well with rotis and rice meals. It is made with sweet corn and capsicum cooked in onion tomato base, finished with fresh cream for that restaurant touch. The gravy has a mild sweetness from corn and small crunch from capsicum which makes it different from regular curries.

This dish is a good change from the usual dal or sabzi. It has both comfort and rich taste in one plate. The creamy gravy pairs with roti, chapathi, even pulao or biryani when you want a mix of spicy and mild flavors together. Sweet corn itself makes the gravy light and kids also enjoy it very much.

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About Sweet Corn Masala

Sweet Corn Masala is a North Indian style curry where boiled corn is simmered in onion tomato masala base with little cream added at the end. The dish has smooth gravy texture but also has the bite from sweet corn kernels and capsicum pieces. The sweetness of corn balances the masala taste so it does not feel very spicy.

The flavor of this curry is quite unique - creamy from cream and cashew base (if added), tangy from tomato, little smoky from roasted capsicum. Unlike paneer or aloo based gravies, this feels lighter and still wholesome. Corn adds its natural juicy sweetness to the curry which goes well with hot phulkas.

There are few variations also. Some skip cream and keep it simple just with tomato onion gravy. Some add cashew paste to make it richer like restaurant gravies. Capsicum can be added in green or colored form for extra taste and color pop. Few people even add little butter at the end for glossy finish.

I usually make sweet corn masala for weekday dinner when I want something easy but not plain. Sometimes I serve with chapathi and sometimes with simple jeera rice, both ways it tastes very good only.

Sweet Corn Masala Ingredients

• Sweet corn - I have used boiled sweet corn here, it gives a natural sweet taste and little crunch also. If you don't have fresh, frozen corn works fine too.
• Capsicum - I used colored capsicum, it gives nice crunch and also makes the gravy look more colorful. Green capsicum also you can use if that is what you have.
• Onions - I have added onions two ways, one for the base and little finely chopped for the gravy. It gives slight sweetness and body to the masala.
• Tomatoes - Ripe tomatoes make the gravy tangy and smooth. If tomatoes are not so ripe, gravy may taste little sour only.
• Ginger garlic paste - This is always must for me, it balances the sweet taste of corn and gives good strong flavor to the curry.
• Fresh cream - I have used homemade fresh cream. It makes the gravy smooth, rich and little like restaurant style. You can skip if you don't want too creamy.
• Spice powders - I have used red chilli powder, coriander powder and garam masala, these are the main spice powders I added. They give heat, flavor and aroma to the curry.
• Kasoori methi - I added crushed dry fenugreek leaves at last. It gives that typical restaurant flavor and small bitter note which balance the cream.
• Coriander leaves - I used fresh coriander leaves for garnish, they make the dish bright and fresh to taste.
• Lemon juice - I always add little lemon juice at end, it lifts the gravy taste and cuts the heaviness of cream.
• Oil - I have cooked the base in oil, sometimes I add small piece butter also to give rich flavor.

Why This Recipe Works

• This recipe is simple to prepare and uses regular ingredients from kitchen.
• The gravy has creamy smooth texture with crunch from corn and capsicum.
• It has balanced flavors with mild sweet, spicy and tangy all together.
• It is a versatile dish. You can serve this with both rice and roti.
• This recipe feels light yet filling, even kids enjoy without fuss.

Similar Recipes

• How to cook corn
• Butter corn
• Corn Rice
• Sweet Corn Chat
• Sweet Corn Masala

How to make Sweet Corn Masala Step by Step

1.Take a kadai add a teaspoon of oil and sauté onions till transparent, then add tomatoes and garlic sauté till raw smell leaves and tomatoes turn mushy. Cool down.

2.Transfer to a mixer jar and grind to a smooth paste.Pressure cook corn for 3-4 whistles and set aside.

3.Heat butter in a pan, add onion,ginger garlic paste saute till onions turn transparent then add onion tomato paste.

4.Add red chili, coriander and garam masala powders, give a quick mix and keep cooking for few mins till it becomes thick. Add required salt. Now get ready with chopped capsicum.

5.In a separate pan add little oil and roast capsicum for 5 minutes, Set aside. Then add ½ cup water and let the gravy boil for few minutes. Then add fresh cream.

6.Let the gravy boil in low flame for 2 minutes. Add tomato sauce boiled sweet corn.

7.Then capsicum, let the gravy boil for few minutes. Finally garnish with chopped coriander leaves and kasoori methi. After it gets cooled, add lemon juice and serve.

Serve with phulka or veg pulao or plain steamed basmati rice.

Expert Tips

• Corn cooking - I pressure cook corn for few whistles so it stays soft but still crunchy. You can also boil in open pot if you prefer.
• Capsicum roasting - I always roast capsicum separately and add at end, it keeps the crunch and color bright.
• Gravy base - Grinding onion, tomato and garlic gives smooth gravy. Cook the paste well till oil separates else it will taste raw.
• Cream substitute - If you don't want cream, you can add little milk or cashew paste for similar richness. I have tried both ways.
• Consistency - Keep the curry little flowing and not too thick, it makes it easy to eat with both roti and rice.

Serving and Storage

Serve sweet corn masala with chapathi, roti, phulka or even jeera rice. It also tastes nice with ghee rice or plain pulao. For storage, you can refrigerate the gravy in airtight box for one day. Reheat on stove, add small splash of water and stir well before serving.

FAQS

1.Can I skip cream in this recipe?

Yes you can skip cream and use milk or cashew paste for richness.

2.Can I make this without capsicum?

Yes, but capsicum gives crunch and flavor, so I recommend to add.

3.Can I prepare this in advance?

Yes, you can make the gravy base earlier and add corn and capsicum just before serving.

4.Can I use frozen corn?

Yes frozen corn works fine, just boil for few minutes before adding to gravy.

5.Can I add paneer to this gravy?

Yes you can add paneer cubes also, it will become corn paneer masala.

If you have any more questions about this Sweet Corn Masala Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Sweet Corn Masala Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Baby Corn Fried Rice is a tasty and crunchy rice dish made with cooked basmati rice tossed together with baby corn, veggies, spices and sauces. It is a colorful dish with soft rice and crunchy vegetables, makes a simple one pot meal for lunch or dinner. I love making this dish for my family.

This fried rice is quite easy to prepare and feels special when served hot with some side dish. Baby corn blends well with carrot, capsicum and spring onions, giving a nice flavor and texture in every bite. It is also a good way to add veggies in kids meal, they usually like the crunch of baby corn.

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About Baby Corn Fried Rice

Baby Corn Fried Rice is a popular Indo Chinese style recipe that is made by stir frying rice with vegetables and sauces. The dish is not too spicy, it has a mild smoky flavor from the high flame cooking which makes it different from plain fried rice. This always disappears quick at home, especially when served hot straight from the pan.

This recipe has taste of the fried rice is a mix of sweetness from baby corn, crunch from veggies and savory flavor from soya sauce. The freshly ground pepper adds heat and balances all flavors of the dish. The grains of rice stay separate, light and fluffy which makes the dish more appealing.

You can make many variations with this fried rice. You can add beans, peas or even mushroom along with baby corn for extra taste. You can also use butter or sesame oil for a different flavor instead of olive oil. You can also add scrambled egg or paneer to make it more filling.

I usually make this on weekends when family asks for something little special but easy. It goes well with any manchurian dish or simple tomato sauce too.

Baby Corn Fried Rice is mittus favorite, she loves all fried rice recipes just like her dad. I usually make this baby corn fried rice for her lunchbox. When I pack fried rice for mittus lunchbox, I skip the sauces and make it simple more with Indian flavors. Even without sauces this fried rice tastes great!

Baby Corn Fried Rice Ingredients

• Basmati rice - I have used basmati rice because it gives nice long grains and soft fluffy texture when cooked. You can also make this with normal rice, but basmati always gives little more flavor and looks better in fried rice.
• Baby corn - This is the star here. It stays crunchy and has slight sweetness which go well with the rice. I have parboiled and then cut them into finger-size pieces so they mix easy with other veggies.
• Carrot - I like to add carrot for color and small touch of sweetness. You can slice them lengthwise so they match shape of baby corn, it makes dish look neat also.
• Garlic - I have used fresh chopped garlic. This gives strong base flavor and nice aroma when it hits the hot oil. It makes the rice taste more bold.
• Spring onion white - This part has mild onion taste and it helps balance the flavor of fried rice. I usually fry it with garlic in start.
• Spring onion green - I keep this for the end, it gives fresh flavor and bright green color on top. It makes the dish look more lively.
• Capsicum - I have used colored capsicum like red and yellow. It gives little sweet taste, nice crunch, and also make the rice look colorful.
• Soya sauce - This gives savory taste and light brown shade to the rice. You can add just small amount, not too much otherwise flavor become strong.
• Pepper powder - I always use freshly ground pepper, it gives gentle heat and makes rice taste more lively.
• Olive oil - I have used olive oil to keep the dish light. But you can also try butter for rich taste, or sesame oil if you like little smoky flavor.
• Sugar - Just one pinch. This is not for sweetness but to balance other flavors, it makes whole dish come together.

Similar Recipes

• Mushroom fried rice
• Egg fried rice
• Veg fried rice

Side dishes

• Gobi Manchurian
• Baby Corn Manchurian
• Chilli Paneer
• Veg Balls Manchurian
• Mushroom Manchurian

How to make Baby Corn Fried Rice Step by Step

1.Boil water with a tiny pinch of turmeric powder and salt. Add baby corn and parboil it. Just cook for 5 minutes. Drain, trim both the edges and slit it into 2 vertically.

2.Further slit into 2, this is optional as my baby corns were fat I did this. Chop into small finger size pieces, collect in a bowl.

3.Soak basmati rice for 30 minutes then pressure cook for 3 whistles in medium flame in the ratio 1(rice):1.5(water) cups. Spread it and fluff it up with a fork add a teaspoon of oil and let it cool down. Chop the veggies and get ready with it.

4.In a pan heat oil - add garlic, and spring onions white part - sauté for a minute till it turns slightly browned. Then add carrot sauté for 2 minutes. Then add baby corn, capsicum and sauté for a minute.

5.Add soya sauce, required salt and pepper powder. Saute the veggies in high flame.

6.Add spring onion green and give a quick stir. Add cooked rice, a pinch of sugar and give a quick stir. Switch off.

Serve hot with your choice of side dish or any manchurian.

Expert Tips

• Rice texture - I have soaked and cooked basmati rice in 1:1.5 ratio, then spread with little oil. This keeps grains separate. You can also use leftover rice from fridge.
• Cooking on high flame - I usually sauté veggies in high flame, it gives nice smoky flavor and keeps crunch intact. Don't overcook.
• Pepper choice - Freshly ground pepper works best, it adds strong flavor compared to ready-made powder.
• Add-ons - You can add mushroom, beans, peas or even scrambled egg if you want more filling. I sometimes add paneer also.
• Serving - Serve the fried rice hot straight from pan, that is when it tastes best. Cold rice loses flavor.

Serving and Storage

Serve Baby Corn Fried Rice hot with any manchurian gravy, chilli paneer or even tomato ketchup. It tastes best when fresh and warm. Leftover can be kept in fridge for 1 day, reheat in pan with few drops of oil before serving. Avoid storing for long as rice texture will change.

FAQS

1.Can I make this with regular rice?

Yes you can, but basmati gives better texture and flavor.

2.Do I need to parboil baby corn?

Yes, parboiling makes it soft yet crunchy, otherwise it may stay hard.

3.Can I skip soya sauce?

Yes you can, fried rice still tastes good with just pepper and veggies.

4.How to make it more spicy?

Add more pepper or green chili sauce while stir frying.

5.Can I add more veggies?

Yes you can add beans, peas, mushroom or anything you like.

If you have any more questions about this Baby Corn Fried Rice do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Baby Corn Fried Rice? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Baby Corn Fried Rice Recipe appeared first on Sharmis Passions.