Vegetable Manchow Soup

Vegetable Manchow Soup

Ingredients:
2 tbsp French Beans (finely chopped)
 2 tbsp Baby Corn (finely chopped)
 2 tbsp Cabbage (finely chopped)
 2 tbsp Carrots (finely chopped)
 2 tbsp Onions (finely chopped)
 2 tbsp Red Capsicums (finely chopped)
 3 tsp Corn Flour
 1 tsp Vinegar
 ½ tsp White Pepper
 ½ tsp Soy Sauce
 2 tbsp Tomato Sauce
 A pinch Orange-Red Food Color (optional)
 A pinch Ajinomoto (optional)
 2 sprigs Spring Onions (for garnishing)
 2½ cups Water
 Salt to taste
 Oil for frying

For Chinese Chilly Chutney
 4-5 Dried Red Chilies
 1 Onion (small)
 1 Garlic (head)
 1 tsp Tamarind Pulp
   



Preparation:

    Soak dried red chillies in hot boiled water for about 10 minutes.
    Take out the chillies and grind it with the remaining ingredients (for Chinese Chutney) to form a fine paste.
    Take ½ cup water in a big bowl. Add cornflour, vinegar, soy sauce, ajinomoto, tomato sauce, white pepper, salt and orange red colour to it. Place the bowl aside.
    Heat oil in a pan and saute all the vegetables for 1-2 minutes.
    Add Chinese Chutney Paste to the vegetables.
    When aroma arises, pour water into it.
    When the water starts boiling, add corn starch gradually and stir constantly until it thickens.
    Garnish the soup with spring onions.
    Serve it hot.

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Veg Manchurian

Veg Manchurian

Ingredients:

½ cup Carrot, peeled and finely chopped (about ½ cm cubes)
¼ cup French Beans, finely chopped (1/2 cm pieces)
½ cup Cabbage, thinly shredded
¼ cup Sweet Corn, fresh/frozen/canned
½ cup Capsicum/Bell Pepper, finely chopped (about ½ cm pieces)
1 Green Chilli, deseeded and finely chopped
½ cup Maida/Plain Flour
½ cup Bread Crumbs
2-3 tbsp Corn Flour
¼ tsp White Pepper Powder (Adjust acc to taste)
2 tbsp Soya Sauce
Salt to taste
Oil for Deep Frying
For Soup

6 Spring Onions, thinly chopped
1 large Capsicum/Bell Pepper, cut into ½ inch pieces
¾ cup Cabbage, finely shredded
½ cup Sweet Corn (Optional)
6-7 large cloves of Garlic, thinly sliced
1 inch Ginger, peeled and very finely chopped
2 Green Chillies, finely chopped
½ cup Tomato Ketchup/Sauce
2 tbsp Sweet Chilli Sauce (Optional)
2-3 tbsp Soya Sauce
2-3 tbsp Corn Flour, dissolved in ½ cup water
1 tsp Sugar (Optional)
Salt and Pepper to taste
2 tbsp Oil (Preferably Roasted Sesame Oil)

Preparation:

Preparing the Veg Balls:

1. Place all of the finely chopped vegetables in a large mixing bowl and add the remaining ingredients one by one except for oil for deep frying.
2. Mix them well using your hands till you get a crumbly mixture. Add salt to taste and mix them well.
3. Next slowly add little water at time and start to combine the ingredients till you get sticky dough kind of texture. Make sure that you don’t add to much water as the balls will start to disintegrate when deep frying. The consistency whole mixture should be as that of chapatti dough and you should be able to make lemon sized balls without breaking them.
4. Take a small portion from the mix and make small lemon sized balls and arrange them on a plate for deep frying.

Deep Frying:

1. Next heat oil for deep frying and reduce the heat to medium to low flame. Gently drop one vegetable ball into oil at a time and deep fry them in batches of 3-4 balls at time. If the vegetable balls start to break, add 1-2 tbsp of corn flour to the mixture, mix them well and make small lemon sized balls.
2. Fry them till they turn golden brown and crisp and place them in a bowl lined with kitchen towel to absorb excess oil.
3. Alternatively, if you are not too keen on deep frying and are health conscious, you can bake them in an oven at 175 deg centigrade for about 20-30 minutes in a mid rack of the oven.

Preparing the Sweet ‘n Sour Sauce:

1. Heat 2 tbsp of sesame oil in a wok to smoking hot. Reduce the heat to medium and add chopped garlic pieces. Stir fry them for about 15 seconds till they turn light golden.
2. Immediately add finely chopped green chillies and let it cook for 10 seconds. Next add white parts of spring onions along with finely chopped ginger and stir fry for about 30 seconds.
3. Add bell pepper pieces and stir fry them for a minute followed by chopped cabbage. Stir fry the cabbage for half to one minute.
4. Mix in sweet corn, soya sauce, tomato sauce, sweet chilli sauce and give it a good stir.
5. Next add about 2 cups of water and bring the mixture to gentle boil, about 2-3 minutes.
6. Add sugar and then salt and pepper powder to taste and mix them well.
7. Now slowly add corn flour dissolved in water to the gravy. Make sure that you keep stirring the whole mix while adding the corn flour water so as no lumps are formed.
8. Let it cook for another 2-3 minutes and soon the sauce will start to thicken. Switch off the flame once the sauce comes to gentle boil.

Assembling:

1. Transfer the sauce into serving dish and arrange the deep fried vegetables balls in it.
2. Garnish it with chopped spring onion greens or coriander leaves and serve it hot with Veg Fried Rice or Schezuan Fried Rice or any Chinese Noodle dish and enjoy.
3. Alternatively you can serve them in an individual bowl as an appetizer or starter too.

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Chinese Fried Rice

Chinese Fried Rice

Ingredients:
2 cups Rice 
3 tbsp Oil 
100 gms Beans Finely Chopped 
2 Carrot Finely Chopped 
1 Onion Sliced 
100 gms Cabbage Finely Chopped 
2 Spring Onions Finely Chopped 
2-3 Green Chilies cut lenghtwise 
1 tsp Ginger Chopped Finely 
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce 
Salt & pepper to taste

Preparation:

v  Pick, wash and soak the rice in enough water for 10-15 minutes and drain.

v  Boil water, add rice and little salt.

v  Cook uncovered on low heat till rice is tender.

v  Take care not to overcook the rice. Each grain of rice should be separate.

v  When rice is done, drain and add soom cold water and drain again using a large seive and set aside.

v  Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.

v  Cook for 3-4 minutes.

v  Take care that vegetables are not overdone, they should be crisp.

v  Mix salt and pepper to taste.

v  Add the cooked rice and mix well. Now mix the soya sauce to it.

v  Cook the chinese fried rice for 2-3 minutes and serve hot.

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Veg Hakka Noodles

Veg Hakka Noodles

Ingredients:

·  2 cups Flat Noodles also called   Hakka noodles); boiled and strained

·  2 tsp Garlic (chopped)

·  ½ kg Chicken pieces(boiled)

·  3 dried Red chillies (optional)

·  1 small bunch Spring Onion

·  1 small Capsicum (sliced)

·  1 tbsp Soya sauce (optional)

·  1” ginger piece julienned

·  1 carrot sliced lengthwise into thin strips

·  1/2 tsp Vinegar

·  1 1/2 tbsp Oil

·  A pinch of Ajinomoto (optional – I did not use it, so go ahead and add it if required)

·  Salt to taste

Preparation:

v  Cut the spring onions and keep aside.

v  Grind red chillies (optional), ginger and garlic.

v  Heat oil in a pan, add the chilly-ginger-garlic- paste and fry for a minute.

v  Now add capsicum and carrot. Fry till it tenders.

v  Put spring onion and continue frying for 2-3 minutes more.

v  Then put in the soya sauce and chicken pieces and toss well.

v  Now add boiled and strained noodles and salt (to taste) and mix well.

v  Add vinegar and mix it well.

v  Hakka Noodles is ready to serve.

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Chinese Bhel

Chinese Bhel

Ingredients:

•	Noodles , eggless	200 grams
•	Oil	to deep fry
•	Spring onions,sliced	2-3
•	Bean sprouts	1/2 cup
•	Peanuts,roasted and crushed	1/4 cup
•	Sichuan sauce	1 tablespoon
•	Tomato ketchup	1 tablespoon
•	Spring onion greens,sliced	for garnish

Preparation:

v  Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done.

v  Drain, refresh in cold water, drain again and spread on a large plate to cool.

v  Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour.

v  Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside.

v  In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well.

v  Add Sichuan sauce and tomato ketchup and toss the mixture again. Transfer this mixture into individual plates and serve garnished with spring onion greens.

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