Noodles bring back memories of eating Maggie. In my childhood eating Maggie noodles was like a feast to me and my cousin brother. As we grew up, Maggie noodles too went through a lot of change but the grown-up Maggie was never the same :(.
The indianised Chinese Version slowly made place in to my top favourite food items, which I savoured while eating outside. I really don’t know whether the authentic Chinese would taste as good as our Indian rendition. I have tasted Chinese in probable the top restaurants, but my heart lays when it is prepared in the small eateries, where you get to smell the aroma of garlic. Mmmmm…Hungry..very hungry..
Taking into consideration our health, I prefer home-cooked recipes. That spares me from worrying about the added MSG, ajinomoto and other preservatives. Also it is not at all time consuming. A little bit preparation ahead of lunch/dinner and you are all set to eat right out of the pan.
G and I always have a debate over the schezwan noodles that he likes or hakka noodles for yours truly. Guess who wins (hihihih)!! So going with my favourite, here is the recipe for it. Hope you like it too..
Oil – 2 tablespoons
Garlic paste – 2 teaspoons
Green chilli paste – 1 teaspoon
Cabbage (shredded) – ½ cup
Green Capsicum (thinly sliced) – ½ cup
Onion (thinly sliced and separated) – 1/3 cup
Carrots (thinly sliced) – 1/3 cup
Boiled noodles (as per packet instructions) – 100 gm
Vinegar – ½ teaspoon
Soya Sauce – 1 teaspoon
Salt – to taste
- Heat oil in a kadhai/wok and sauté garlic paste, chilli paste.
- Add cabbage, capsicum, onion and salt in proportion to the veggies. Stir fry.
- Add the boiled noodles, vinegar, soya sauce and mix well for nearly 4-5 min.
- Serve hot.
- The vegetables shouldn’t be fully cooked.
I love Chinese cuisine, especially the one adjusted to the India palate and if it is home-cooked then it’s definitely gets my thumbs up. I have heard people saying it’s difficult to prepare Chinese at home.
I say if you prepare well in advance, have the correct ingredients, recipe, measurements ready then no recipe is difficult. There are recipes which take time, but then what’s wrong in waiting for a tasty meal.
Recipes like Gobi Manchurian, seem to take a lot of time with the large no of ingredients & steps, but believe you me… it isn’t.
We often prepare Chinese at home. I make all the preparations at home and if we are short on time or if my husband is cooking he buys fresh julienned vegetables from a vegetable seller, picks out a readymade bottle of sauce and within minutes his noodles are ready. Whichever way you do it, if its turns our good taste wise I think it’s a winner, all through the way.
One of the preparations from the Chinese menu is the Gobi Manchurian You can make it with or without the gravy. It can be made as a starter or with rice. Whichever way, it’s pretty tasty :D. I was skimming through various recipes and I found one here. Made some teeny weeny changes to the main recipe as per my need. And here it is..:D
Cauliflower florets – 2 cups
Oil – to deep fry
For the sauce:
Oil – 1 tablespoon
Onion (medium) – ½, finely chopped
Garlic – 4-5 medium cloves, finely chopped
Green chilies – 2-3 cut lengthwise
Tomato Ketchup – 1 tablespoon
Ching’s Red chili sauce – 2 tablespoons
Ching’s Soy sauce – 3 tablespoons
Vinegar – 2 teaspoons
Water – 4 – 5 tablespoons
Corn flour – 2 teaspoons
Spring onion – 2 -3 stalks, chopped
For the batter:
Maida/ All purpose flour – 4 tablespoons
Corn flour – 3 tablespoons
Salt – ¼ teaspoon
Water – ¼ cup plus 2 tablespoons
- Sauce: Heat oil in non-stick pan and add onions, green chilies, and garlic and sauté till the onions are golden brown in color.
- Add tomato ketchup, red chili sauce, and cook till oil starts to separate from the mixture.
- Add soya sauce and vinegar to it and mix well.
- In a small bowl, mix corn flour with water and add it to the pan. Cook for 1-2 minutes until the sauce starts to thicken. Keep the sauce aside.
- Batter: Add maida, corn flour, salt, and water to a bowl. Mix until there are no lumps.
- Coat the cauliflower florets well with the batter and deep fry until medium dark brown in color.
- Once fried add all the fried florets to the sauce and toss well to coat the cauliflower completely.
- Garnish with spring onion and toss again.
- Serve immediately.
- You made change the red chili sauce and green chili quantity as per your taste.
- After adding the fried cauliflower to the sauce you may heat the final dish a little in case u have made the sauce beforehand.
Back to blogging after all the festivities of Ganapati. I must confess I have had loads of sweets, especially modaks. Not that I am complaining but one tends to get other cravings too. So back to savory cooking!!
Sometimes there are days when I spend more time in the kitchen than I usually do and I end up making tiny bit of snacks to gobble up every now and then. There was lunch, there was gharge i.e. sweet pumpkin puris (again sweet!!!) and yet I wanted to make something for the evening snack. I usually have mushrooms in the refrigerator and saw a green bell pepper next to it. So what can be done with these things. Think think..
Actually without thinking much I started cooking what came to my mind which would need minimum efforts. And here it was. Girish and I actually ate it off the pan. Couldn’t wait any longer. Hope you guys like it too just like we did!!
Button Mushrooms – 15-18
Green Bell Pepper/ Capsicum – 1 finely sliced
Ching’s Secret Dark Soy Sauce – 1 ½ tablespoons
Ching’s Secret Green Chili Sauce – 1 ½ teaspoons
Oil – 2 tablespoons
Garlic (finely chopped) – 1 ½ tablespoons
Salt- to taste
- Roughly slice the mushrooms vertically.
- In a fry pan heat 1 tablespoon oil and add ¾ tablespoon finely chopped garlic.
- Sauté the garlic for a minute and then add the sliced mushrooms.
- Sauté the mushrooms on high heat till it starts leaving water. Strain the water and transfer the mushroom-garlic mixture back to the pan.
- On medium heat stir fry the mushrooms till they have dried up but not charred.
- Meanwhile in another frying pan add the remaining oil and garlic and stir for a minute. Add the sliced green bell pepper. Keep stirring in between.
- Till the mushrooms are ready the bell pepper slices should be done.
- Now add green chili sauce and soy sauce to the mushroom pan. Add a little salt and mix well. Stir this on a medium flame.
- Add the sautéed green bell pepper slices to the above mixture and turn off the gas.
- Mix well and serve hot.
- Always taste the mixture before adding salt, since soy sauce has good amount of salt in it. Sometimes it may not be necessary to add any.
- Even if the mushrooms sweat a lot, do not panic. It happens to be that mushrooms have lot of water and they tend to release it. Just strain the water and you are good to go.
- You may also add any other colored bell peppers.
It’s me Girish, posting a recipe today instead of Deepa, your regular chef at foodlyrics.
I wasn’t much of a cook other than preparing tea, coffee, sandwiches, pizzas and a few simpler recipes.
Thanks to Deepa and her love of cooking that I was introduced to a lot of variety and advance level of cooking recipes and ingredients which I would never have known otherwise. One main element that I always try to keep going is that any dish should be quick, easy and simple to prepare. I don’t know many guys who spend a lot of time in the kitchen for various reasons (debate which I don’t intend to start ;)) but for all those who are interested and yet keep themselves away due to the fear of getting into complicated recipes and putting in tons of time… my effort is to share dishes that are way too easy to cook and don’t take much of your time.
So here we go, this is my version of the Schezwan noodles. But instead of the trouble (for me) to prepare the sauce/chutney… I’ve used Ching’s Secret Schezwan Chutney. We’ve chopped the vegetables at home but to further simplify the process you can get a packet of diced or finely chopped vegetables specially for Chinese style recipes at any vegetable mart or a local grocer who stocks such items. Make sure they are fresh.
Go ahead and enjoy, I hope you all like this quick version and share it across with your friends.
Ching’s Secret Hakka Noodles – 1 packet 150 gms
Ching’s Secret Schezwan Chutney – 2 1/2 tablespoons
Mixed vegetables (cabbage, french beans, carrot, spring onion, capsicum) – thinly sliced – 4 cups
Onion – 1 medium sliced, finely sliced
Oil – 2 tablespoons
Garlic paste – 1 teaspoon
Vinegar – 1 tablespoon
Salt to taste
- Cook the noodles as per the packet instructions.
- In a big wok, heat the oil and add the garlic paste and onions. Saute till onions become transparent.
- Add vegetables, Ching’s Secret Schezwan Chutney, vinegar, salt and saute for 2 – 3 minutes.
- Add the noodles, mix gently so that noodles are well coated with Ching’s Secret Schezwan Chutney and vegetable mixture.
- Serve hot!
- Please note while sauting the vegetables, they shouldn’t be overcooked. They should remain quite raw, that’s the key.
- Using a pair of cooking tongs while mixing the noodles will help ease the mixing process.
- If you know how to, enjoy it with a pair of chopsticks.. cause I don’t