Showing posts with label Indo-Chinese. Show all posts
Showing posts with label Indo-Chinese. Show all posts

Veg Ball Manchuria

Author: kittymatti / Labels:

Veg Ball Manchuria

Recipe and Photo Courtesy: Padmini, Srinivasan (my parents)

I love this dish, especially when Amma makes it... This is a simple recipe and this dish tastes great with Indo-Chinese noodles or fried rice. Amma made fried rice and veg ball manchuria the other day and sent these pictures:)

Ingredients:

To make the balls:
1 cup finely shredded cabbage
1/2 cup shredded carrot
1/2 cup shredded onion
1/4 cup shredded capsicum
salt to taste
Freshly cracked pepper 1 tsp (vary according to taste)
1/2 cup corn flour
1/2 cup maida (all purpose flour)
Ginger 1 inch shredded
Garlic 2 cloves minced
Note: Maida and corn flour just acts as a binder to make the balls. You can add enough of the two flours just to roll out the balls. It entirely depends on the amount of water the veggies sweat. Don't have to follow strict measures.

To make the Sauce/gravy:
1 tbsp corn flour
2 tsp soy sauce
1 tsp red chilli sauce
1/2 tsp green chilli sauce
3 green onions/spring onions, finely chopped (bulb and shoots separated)
Ginger 1 inch shredded
Garlic 2 cloves minced
Salt to taste
2 tsp oil

To make the balls:
Mix together all the shredded veggies in a wide bowl.
Add the two flours and work into a thick sticky dough.
Roll out balls and keep aside.
Deep fry in medium flame till crispy. Keep aside

To make the sauce/gravy:
Add oil in a kadai, add ginger, garlic and saute till the raw smell vanishes.
Add the green onion bulb pieces and saute till transparent.
Add 1 cup water and allow it to boil
Introduce all the sauces at this point.
Mix the corn flour with 1/4 cup water to a paste.
Add this paste to the boiling mixture.
As the sauce boils, it will thicken.
Check for salt and add enough salt
Add the green onion shoots and put off the flame.
Drop the veg balls and allow it to soak in the sauce. Serve hot with fried rice/noodles!

29 comments

Chilli Parotta / Kothu Parotta / chilli barotta

Author: kittymatti / Labels: ,

Chilli Parotta
Photo and recipe Courtesy: Aarthi (my sister)

Laccha Paratas are called Malabar Parotta/ Kerala Parotta or just Barotta in South India. Here is the Chettinad chilli barotta recipe.. I love this dish. You can easily alter this dish to suit your taste. This is the best way to make a quick tiffin in your style!

Ingredients:
1 onion - cut long
1 tomato - cut long
1 capsicum/ bell pepper (small) - cut long
1 handful frozen diced carrots+peas (optional)
salt to taste
chilli powder 1/2 tsp (vary according to taste)
turmeric 1/4 tsp
Ginger-garlic paste (optional)
1 tbsp masala chilli sauce / tom-chi sauce (optional)
2 slit green chillies
1 tsp garam masala
3 big parottas (store bought - frozen)
2 tsp oil

Heat the frozen paratas on a griddle and roast till done. Tear the parottas into thick strips. Keep aside.

Keep the burner in high flame and stir ingredients quickly.

Add oil in kadai. Add ginger-garlic paste (optional). Saute well
Add green chillies, onions, saute till transparent, stir in bell peppers. Saute till crisp
Add tomatoes, saute till soft
Add salt, turmeric, chilli powder. Mix well
Add garam masala, tomato chilli sauce (optional)
Stir in the parotta pieces and give it a good stir till it blends with all the spices.
Serve hot with onion raita.

Note: Parotta can be substituted with chappatis or naans.

To make this dish Indo-Chinese, substitue garam masala, chilli powder and turmeric with red chilli sauce, green chilli sauce and Soy sauce!

11 comments

Gobhi Manchurian (Dry)

Author: kittymatti / Labels:

Gobi Manchuria


I love gobhi manchurian and fried rice.. I love this appetiser. I think the best gobhi I have ever eaten is the gobhi manchurian served in IISc, Bangalore canteen :)

Here is my gobhi machurian recipe.


Ingredients:
For the batter:
1 small gobhi (cauliflower)
1 cup corn flour
1 cup all purpose flour (maida)
salt to taste
1 tsp chilli powder
2 tbsp masala chilli sauce (or tom-chi sauce)
a pinch of red colour powder
water to make a thick batter

The quantity of batter required may vary with the size of gobhi.

For making the manchuria:
1 small whole gobhi
oil for deep frying
Tomato ketchup (any brand, regular type) 6 tbsp
soy sauce 1 tsp (thick variety like Ching's soy sauce) or 3 tsp (thinner variety)
red chilli sauce 3 tsp (I use Ching's)
vinegar 1 tsp
spring onions (green onions) with shoots -3
red bell peppers 1
Aginomotto 1 tsp (optional)
salt to taste
garlic (optional) 2 cloves chopped
ginger 2 inches chopped
coriander leaves (optional) for garnish
6 tbsp oil

Now, make this recipe in 3 batches. Divide all the ingredients for manchuria (except the batter ingredients) into three parts.


-First make a batter with all the batter ingredients. The batter should be thick (You should be able to dip each floweret such that it gets a thick coating of batter).
-Pick out small floweret of gobhi and soak in hot water. Drain the excess water, microwave with water and a dash of salt till the cauliflower florets are soft.
-Drain and dip each floret in the batter and deep fry on high flame till crispy and golden. Make this in 3 batches. This could take several minutes. Drain out in a colander.

To make the manchuria:

- Make each batch separately. Add oil, add the bulb of the green onions, ginger, garlic, saute, add bell peppers. Toss them again.
-Add in the gobhis. Give it a quick stir. Add ajinomotto and more salt if required.
-Add all the sauces. Add a dash of vinegar. Stir fry on high heat, tossing it about for a minute.
- Dress with green onion shoots and coriander leaves.
-Serve each batch hot with Indo- Chinese Fried rice or Noodles






7 comments

Veg Noodles/ Schezwan Noodles (Indo Chinese)

Author: kittymatti / Labels:

Indo- Chinese Veggie Noodles

My brother-in-law, Rajesh makes the best Indo- Chinese Noodles. It tastes great with Veg ball manchuria!

Ingredients:
1 pkt noodles (Hakka noodles or any soft noodles)
2 cups assorted veggies ( cabbage, spring onions/green onions, capsicum/bell peppers of different colours, onions, carrots- cut long and thin)
2 inch ginger piece (shredded),
1 garlic clove minced (optional)
2 tsp red chilli sauce (Chings brand) or any Chinese red sauce
1/2 tsp green chilli sauce(Chings brand)
1 sp tom-chi or masala chilli sauce (optional)
1 tsp chilli oil
4-5 tsp watery soy sauce or 2 sp thick soy sauce-the Indian variety
2 tsp black pepper powder
salt,
oil 6 tbsp

Make this recipe in 2 portions. Divide all the ingredients into two parts. It is easier to handle and also stir fry noodles should be made fresh.

First cook noodles in boiling water with a dash of salt. Filter the excess water and wash under running water to remove excess starch. Place it in a oil smeared plate. Let it sit there till you get the veggies sizzling.

Add some chilli oil and a little bit of regular oil in wok/ non-stick pan. Toss in ginger , garlic and onions (both regular and the bulb of the spring onions). Saute for a while and then add all the shredded veggies. Stir fry in high heat. Add salt. When crisp, stir in the cooked noodles and quickly fry the noodles. Add all the sauces mentioned above. Fry for another minute. Garnish with pepper powder, green onion shoots. Serve hot!

For Schezwan Noodles:

Schezwan Noodles

Photo Courtesy: Priya (my friend)

In the same recipe, add lots of red chilli sauce and fried red chillies. Also add 1/2 tsp vinegar for each serving.

1 comments

Fried Rice (Indo-Chinese)

Author: kittymatti / Labels:

Mom always makes the perfect fried rice...Indo- Chinese fried rice is the most addictive dish. My bro-in-law Rajesh is also an expert in Indo-Chinese cooking. Obviously, it tastes awesome with sizzling gobhi manchurian or some nice Chinese sauce.

This is my bro-in-law's recipe. This is more like the red Fried-rice (Schezwan variety)

Ingredients:
1 cup rice (basmati or plain)
1 cup assorted veggies ( cabbage, spring onions/green onions, capsicum/bell peppers of different colours, onions, carrots- all finely chopped or cut long and thin)
1 inch ginger piece, 1/2 garlic clove (optional), 2 green chillies- shredded or grind to a paste.
1/2 sp red chilli sauce (Chings brand) or any Chinese red sauce
1/2 sp tom-chi or masala chilli sauce
3 sp watery soy sauce or 1/2 sp thick soy sauce-the Indian variety
1/2 sp vinegar (optional)
1 sp black pepper powder
enough salt,
1/4 sp Ajino moto (Chinese salt) - optional
oil 4 tbsp

Cook rice. Make sure that the cooked rice is grainy. Add oil in a kadai. Add ginger-garlic-chilli paste. Saute well. Add the shredded veggies. Stir fry on high heat with salt. Keep the flame really high and swiftly run the spatula through your veggies. When crisp and half cooked, add the cooked rice. Top it off wit all the sauces, pepper, vinegar, salt and ajinomoto. Adjust to suit your taste. Top it with some fresh green onion/spring onion shoots. Serve piping hot with a nice Indo- Chinese side dish!

My mother's recipe


Veg Fried Rice
Photo Courtesy: Srinivasan, Padmini (Parents)

This is more of the whiter kind of fried rice served in Indo-Chinese restaurants in India.

Ingredients:
4 green chillies
2 inches ginger
1 cup basmati rice
1 tsp pepper
1/2 tsp thick soy sauce (or 3 tsp watery sauce)
1cup assorted veggies ( cabbage, spring onions/green onions, capsicum/bell peppers of different colours, onions, carrots- all finely chopped or cut long and thin)
salt to taste
ajinomotto 1/4 tsp
salt to taste
3 tbsp oil

Cook rice separately.
Add oil in a kadai.
Grind ginger and green chillies together to a fine paste. Add this paste and saute well till the raw smell is gone.
Stir in the veggies and saute on high heat till crisp. Add salt, pepper
Add rice, stir in soy sauce. Mix well. Add Ajinomotto. Adjust soy sauce to taste.
Garnish with green onion shoots. Serve hot.

4 comments

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