Triple Schezwan Rice

Ingredients

• Sella Basamati Rice - 4 Kg
• Hakka Noodles - 4 Kg
• Spring Onion - 2Kg + 1Kg
• Onion - 3kg + 3Kg
• Capsicum - 2kg 
• Carrot - 3kg + 2Kg
• Cabbage - 1 Kg + 2Kg
• Garlic - 250 gms
• Ginger - 250 gms
• White Pepper Powder - 100 gms
• Vinegar - 50 ml
• Soya Sauce - 1Lt bottle
• Dry big Red chilli - 250 gms
• Cornflour - 2 Kg
• Maida - 0.5 Kg
• Tomato Ketchup - 1 Bottle

Preparation

• Soak red chillies in water for 3-4 hours
• Grind soaked red chillies + garlic into paste to make schezwan sauce
• Wash rice and soak in water for 30 mins
• Take water in vessel, add salt and let it boil
• Add rice and cook
• Similarly, cook noodles till al dante, remove and put in cool water, add some oil so that noodles don't stick
• Mix carrot, cabbage, spring onion and little salt
• Add maida, little cornflour and mix 
• Make small balls and fry on medium flame
• In another vessel, heat oil, add garlic, ginger
• Add onion and saute
• Add capsicum, carrot, spring onion and saute
• Add sczhewan sauce, soy sauce, chilli sauce, vinegar, tomato ketchup and mix
• Add water, chilli powder and very little salt as sauces have salt
• In another container mix cornflour and water to make slurry, mix so that there are no lumps
• Add above slurry and keep stirring, it will make the gravy thick
• Bring to boil
• In another vessel, heat oil, chilli powder and saute. Add rice and noodles and saute
• For serving, add rice, noodles, sczhewan gravy and manchurian balls