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

Oct 3, 2015

Vegetables In Schezwan Sauce

After that month long Mega Blogging Marathon we started our monthly Blogging Marathon from today. this is as usual three days a week for four weeks Marathon with different themes. My theme for this first week is Side dishes. Side dish which is served as a accompaniment with the main dish like a curry with rice or roti or a stew served with a bread .
                                                                My first recipe for this week is a Indo- Chinese recipe which is popular in India. Vegetables in Schezwan sauce this side dish I have prepared for our Buffet On Table in the theme of combo dishes. In that combo I made vegetable fried rice with chilli paneer and vegetables in Schezwan sauce as a side dishes. Chilli paneer recipe I have posted in the Mega Blogging Marathon. Now I got a chance to post this Schezwan vegetables recipe. There are two versions for this Schezwan vegetables recipe one is stir fried one and the other one is a gavy version with sauce texture. Here I am going to post the gravy version of Schezwan vegetables..
So Let's check the recipe..... 
photo ssv.jpg INGREDIENTS:---
Onion   ---  1 big cut in to cubes
Carrot   ---  1 big cut in to rounds
Beans   ---  10 cut in to 1 inch pieces
Cabbage --  1 cup cut in to cubes
Baby corn  ---  5 cut in to rounds
Cucumber  --  1 small cut in to cubes
Capsicum   ----  1 big cut in to cubes
Schezwan sauce  ---  1/2 cup
Corn flour  ---  1 tab sp
Water ---  1 and half cup
Salt to taste
Sesame oil  ---  2 tab sp
Spring onion   ---  1/2 cup finely chopped
METHOD:----
1. Heat oil in a pan  bring oil to piping hot then add onion and cook till soft.
2. Now add carrots. baby corn, and beans cook for 5 minute in a high flame then add cabbage, capsicum and saute for 10 minutes.
3. Add Schezwan sauce salt to taste and give a good stir and cook for 2 minutes in a medium heat.
4. Add 1/2 cup water and keep cooking by the time dilute 1 tab sp cornflour in 1 cup water and add this to vegetables, mix well and bring to a full boil.
5. Switch off the heat and garnish with chopped spring onion green part.
Serve hot with any fried rice or noodles...


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#57

Posted by Unknown at 12:00 AM 13 comments  

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Sep 15, 2015

Schezwan Sauce

For the second day of condiments then on the Buffet on Table I am going to post a sauce recipe fro Schezwan cuisine. Schezwan cuisine is popular in India too, may be because of it's spicy flavors Schezwan cuisine is my favorite. I thought I can make this sauce and store it for long time.So I used little more oil to store the sauce for long time, but every one at home liked the flavors of this sauce and we finished it with in two weeks. If you want to make it fresh every time so reduce the ingredients quantity.  
photo ss.jpg
Let's check the recipe...
INGREDIENTS:----
Dry red chillies  ---  20 
Shallots  ---  5
Garlic   ---  10 cloves chopped finely
Ginger   ---  1 inch piece grated
Vinegar  ---  1 tab sp
Sichuan peppers  ---  5 corns
Thick coriander stems  ---  1/2 tab sp chopped
Sugar  ---  3 tea sp
Black pepper powder  --- 1/4 tea sp
Light soy sauce  ---  1/2 tea sp
Sesame oil   ---  2 tab sp
Vegetable oil   ---  3 tabsp
Salt   ----   1 tea sp
Water  ----  1/2 cup +3 tab sp
METHOD:---
1. De- seed and soak chillies in hot water for 30 minutes. Drain and remove the stems and break the chillies.
2. Now grind this soaked chillies with 3 tab sp of water in to a smooth paste.
3. Crush Schuan pepper in a mortar- pestle.
4. Mix both oils and heat in a pan add ginger and garlic and fry till raw flavor disappears take care ginger and garlic did not turn in to brown.
5. Add finely chopped shallots and saute till translucent Then add red chilli paste and stir well.
6. Continue adding schuan pepper crushed and stir well and cook till oil comes out from the sides.
7. Add 1/2 cup water mix well and cook for 3 more minuites.
8. Add pepper powder, soy sause, finely chopped coriander stems, vinegar continue cooking for 5 more minutes.
9 Add salt to taste, sugar give a good stir and switch off the heat.
Let it cool down then fill the Schezwan sauce in glass bottle and store it in the fridge.
This will stay good for two weeks in the fridge.
You can use this for making Schezwan vegetables, Schezwan fried rice and many more Schezwan dishes.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56


Posted by Unknown at 11:08 PM 11 comments  

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Sep 3, 2015

Vegetable Fried Rice With Schezwan Vegettables and chilli paneer

Today combination is Indo- Chinese recipe. These Indo-Chinese recipes are very popular in India. This Indo -Chinese cuisine is a combination of Indian taste and Chinese flavors. Actually this cuisine is developed by  a small Chinese community which migrated to India over a century back. Now this cuisine is spreading all over India and becoming very popular
                                                                    For my third day combo I made a combo meal from this very popular Indio - Chinese cuisine. At home hubby and my mother are the big fans of this recipes. Like my mother likes Manchurian very much and hubby likes fried rice with any gravy or dry dishes like Munchurian, chilli paneer and gobi 65
So let's check what I made for today's combo...
photo ccom.jpg For Chilli Paneer ( you can use tofu in the place of paneer)
INGREDIENTS:---
Paneer  ----  250 grams
Spring onion white part  ---  1/4 cup chopped
Spring onion greens part  ----  3 tab sp chopped
Garlic --- 1 tab sp chopped
Ginger  ----  1 tab sp chopped
Vinegar  ---  1 tea sp
Sugar  ---   2 tea sp
Tomato sauce  ---  1 tab sp
Green capsicum  ---  one inch pieces 1/2 cup
Yellow capsicum  ---  one inch pieces 1/4 cup
Red capsicum  ---  one inch pieces  1/4 cup
Corn flour   ----  1 tab sp diluted in 5 tab sp of water
Red chilli paste  ---  1 tea sp 
Soya sauce  ---  2 tea sp
Salt to taste
Oil  ---  2 tab sp
photo chip.jpg FOR MARINATION: ---
Ginger garlic paste  ---  1 tea sp
Black pepper powder  --- 1/4 tea sp
One tab sp corn flour diluted in five tabsp of water
photo chp.jpg METHOD:---
1. Mix all the marination ingredients in a bowl mix well.
2. Cut paneer in to half inch pieces and add to the marination and mix to coat well and leave a side for 15 minutes.
3. Heat oil in a pan and add marinated paneer pieces and fry till golden both sides..
4. Remove paneer pieces from oil and set a side.
5. Now to the same pan add chopped ginger and garlic and saute on a high flame for a while.
6. Then add chopped spring onion white part and fry for two minutes then add capsicum pieces.
7. Fry capsicum pieces on a high flame for two minutes.
8. Now add red chilli paset, soya sauce, vinegar, sugar give a good stir then add fried paneer pieces and stir well for one minute on a high flame, add salt to taste mix well.
9. Add corn flour water mix well to combine every thing and toss for one more minute. By the time every thing you add will coat on paneer and capsicum pieces.
10. Switch off the heat and sprinkle with half chopped spring onion green part mix well.
Serve hot sprinkle with more chopped spring onion green part and serve with vegetable fried rice or as a starter
Here is my fried rice recipe..
Will come back soon with Schezwan Vegetables recipe...

  

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56


Posted by Unknown at 5:21 PM 20 comments  

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Sep 10, 2013

Hakka Noodles (vegetarian)

After G it's H for this week's second day, we have to cook with H means a recipe name starts with H. Other then this Hakka noodles recipe I didn't find and street food recipe for H. Surprisingly I didn't find more recipes for this letter under street food theme. Till G I have a two or three recipe choice for each letter but not for H. Finlay I decided to make this Hakka Noodles recipe.
                                                    I don't know why, this is the only food we both don't like. This is the one more popular street food. I don't know why this name give to this dish. Yes noodles is a Chinese dish not only China it is popular allover the world. Is there any connection between Hakka people and this noodle recipe I don't know. But what I know is Hakka is a language in China.

                                                                           Any way  that is not our problem, but Hakka noodles is a Indo- Chinese recipe which is very popular as a street food. I never tasted it out side but have seen many times those streets vender's making this in their stalls. Here in Chennai nearby my house there are some street food stalls. They start their stalls by evening 6 o clock you must see the menu which is written on a board and hang to the wall. The list goes like this Gopi Manjuriyan ( gobi manchuriyan), Vegetable fried rice, Hakka newdils ( Hakka noodles) I stoped there for a while to understand!!!!. Then I understand come on that is Hakka noodles..
Hakka noodles
                                                      Then I stand there and watch for recipe the person who is making the noodles he is very fast just like a machine, with in few minutes he made 4 plates of noodles. By the time I didn't even understand a bit. Only thing I understand is he kept his noodles boiled and ready to use, and chopped all vegetables and kept ready. The I ask the person what did he add for this noodle recipe. He told me that he can not tell the recipe, Then I ordered a plate of noodles, and carefully watched what he is doing. Yehhh finally I got the recipe. Surprisingly he served the noodles top with sliced onions and tomato ketchup. I gave that plate of noodles to my servant's daughter she enjoyed them that is an other story. Now here is the recipe for Hakka noodles.....

For this Hakka noodles first I used magi noodles with this I didn't get the texture. Then I tried with other brand noodles, then I brought a pack of Hakka noodles pack. So if you wants that perfect texture for noodles then buy Hakka noodles pack there are egg noodles and wheat noodles in this Hakka noodles...
INGREDIENTS:---
Hakka noodles --- 1 pack that is 400gms I used ching's Hakka noodles
Carrot  ----  1 big cut in to long strips
Green bell pepper  ---  1 bug cut in to long pieces
Cabbage   ---  shredded 1 cup
Green onion  ---- 1 bunch cut in to small pieces both green and white parts
Garlic   ----- 6 cloves finely chopped
Red chilli powder   ---- 1 tea sp
Soy sauce  ---  4 tab sp
Salt to taste
Sesame oil  ---  2 tae sp  the food stall person used nearly 1/4 th cup of oil I reduced it.
Noodles masala  --- 1 tab sp (he didn't told me what he used, I used magi masala)
Vinegar    -----  2 tab sp
He added ajinamoto I didn't add that if you like can add a 1/4 tea sp.
METHOD:---
1. Boil enough water in a big wide pan, bring to full boil add a pinch of salt and a splash of oil boil for a while then add noodles and cook till done.
2. Take out few noodles press with your finger if they are soft and sponge they are done, then drain quickly, pour some cold water to stop cooking on noodles.
3. Spread the noodles on a plate and sprinkle some more oil to prevent them from sticking to each other, let them cool.
4. Heat oil in a wok add chopped garlic fry for a second then add green onion white and green portions (keep some green portion to garnish I forgot that) keep the heat in high and fry onions for a second.
5. Now add carrot, bel pepper. cabbage stir in between, add red chilli powder, salt to taste, vinegar, soy sauce, noodles masala give a good stir in a high heat.
6. Cook vegetables for only few minutes, vegetables should retain their color.
7. Switch off the heat and add noodles, mix carefully till all the ingredients are well combined.
Bring back to the heat and cook in low heat for 3 minutes and switch off the heat.
Serve top with sliced onion and green part of the spring onion and tomato ketchup
Let's check the blogging marathon page here



Logo courtesy : Preeti

Posted by Unknown at 3:32 PM 23 comments  

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Mar 19, 2009

BOTTLE GOURD MANCHURIAN (SORAKAYA MANCHURIAN)

Photobucket
FOR BOTTLE GOURD BALLS:---
Bottle gourd ---- 1 cup grated
Carrot ----- 1/4 cup grated
ginger ---- 1 tea sp chopped
Garlic ---- 1 tea sp chopped
Green chili es --- 1 tea sp chopped
Salt to taste
green onion --- 1 tab sp finrly chopped
Corn starch ---- 3 tab sp
Oil for deep frying
METHOD:---
1. Grate bottle gourd and squeeze and remove little water and mix all other ingredents and make small balls(dont add any water vegetables leave there juices while mixing that moisture is enough to make balls)
2. Heat oil in a deep frying pan and deep fry this bottle gourd ball s in hot oil till golden color remove from oil and keep a side.
FOR MANCHURIAN SAUCE:-----
Green onion ---- 1 cup finely chopped
Ginger ---- 1 tea sp finely chopped
Garlic ---- 1 tea sp finely chopped
Green chillies --- 2-3 slit
Tomato sauce --- 1 tab sp
Soya sauce ---- 1tab sp
Chilli sauce --- 1 tab sp
corn starch --- 1 tab sp
MSG ---- 1/4 tea sp (optional)
Oil ---- 1 tea sp
METHOD:----
1. Heat oil in a pan add chopped white part of the green onion and fry for a sec. then add chopped ginger and garlic and fry for few min.
2. then add soya sauce, tomato sauce, chilli sauce,green chilies and stir for a sec .
3. Then add salt to taste and bottle gourd balls mix well and addMSG and cover and remove from the heat.
4. If you want gravy then just before adding theMSG, disolve 1 tab sp corn starch in 1/2 cup water and add this to the manchurian mix well and bring to a boil and then add MSG and cover and sweatch off the flame.
SERVE HOT WITH VEGETABLE FRIED RICE.

Posted by Unknown at 12:38 PM 31 comments  

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Jul 11, 2008

MUSHROOM FRYED RICE WITH VEGETABLE MANCHURIAN


This is an Indo-chinese version with my twist I hope you people like this version,and here I go with the recipe...
What we need is......

2 cups rice[ one day old rice will give good results or cook rice in the morning and make fryed rice for dinner]
1/2 cup-carrot finely chopped
1/2 cup french beans-chopped
200 gms mushrooms-chopped
3 cloves garlic-chopped
1 inch piece ginger chopped
1bundel green onion chopped
1 tesp-soya sauce
1tesp-veneger
1tesp-pepper powder
salt to taste
1tebsp-oil
1/2tesp-MSG[optional]

METHOD:---
Heat oil in a wok add chopped garlic,chopped ginger and white part of green onion and fry for few sec. then add vegetables one by one do this process in a high flame only ,keep stiring continously first add chopped carrot fry for a while then add beans chopped and mushrooms fry till vegetables are half cooked now add soya sauce[keep flame in low] vinegar stir once and add cooked rice and add salt, MSG,pepper powder and remove from fire add chopped green onion and cover with a lid and leave when you are ready to serve mix at that time well and serve

Serve hot with any manchurian.
FOR VEGETABLE MANCHURIAN :----
2 cups-finely chopped cabbage
2carrots-grated
1 inch piece-ginger finely chopped
2 cloves-garlic chopped
1 bunch-spring onion finely chopped
corn starch-3tebsps
maida-1tebsp
salt to taste
oil for deep frying
Mix all above ingredients in a bowl and make small lemon size balls[don't use any water vegetables leave there juices while mixing that moisture is enough] and heat oil in a deep frying pan[kadai] and fry this balls in to golden colour remove from oil and keep a side.

FOR MANCHURIAN SAUCE:-----
spring onion finely chopped-1cup
ginger finely chopped-1inch piece
garlic-2 cloves finely chopped
2 green chillis-chopped finely
2 tebsp-tomato sauce
soya sauce-1tebsp
corn starch-1 tebsp
water-1 cup
1/2 tesp-MSG[optional]
salt to taste
tebsp-oil
Heat oil in a wok add chopped ginger garlic white part of green onion and fry for few min.
then add soya sauce,tomato sauce, chopped green chillis now add corn starch disolved in 1 cup of water mix well and add salt to taste ,MSG, manchurian balls remove from fire mix well and sprinkle chopped green onion and serve hot
When ever you are preparin chinese you just add all sauses amd msg the remove from fire and mix well this will give your dish a nice chinese aroma


Posted by Unknown at 4:28 PM 9 comments  

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Jun 25, 2008

BROCCOLI & MUSHROOM STIR FRY Culinary Bazaar: "Huan yin " to A.W.E.D Event with theme - Chinese











Ilike to eat Indo-chinese ther is a restaurant in Bangalore,in indranagar when ever i go to india 100% ivisit that restaurant one time. They named as chinese reataurant but that is a tipical indo-chinese i think and the food in that place is mmmmmmm long back I had this broccoli stir fry in one restaurant hear in abudhabi before that Inever tasted broccoli and from that time I added broccoli in my weekly vegetables list broccoli is good in preventing cancer. and here is the recipe

INGREDIENTS:-

Broccoli-1no.

mashrooms-250gms

garlic-5pods-finely chopped

black pepper corns--1teasp-crushed

spring onion chopped-1cup

oil-2teasps

soya sauce-2teasps

corn flour-1/2tesp

water-1tebsp

MSG--1/2tesp-optional

hot tomato sauce-1tesp-optional

salt to taste

METHOD:-

1cut broccoli in ti bite size peaces and dip them in hot water for 2min. remove and rince in cold water and keep a side.

2.cut mashrooms in to 4 peaces.Heat oil ina wok add garlic and wight part of spring onion fry for a few sec.

3.then add mashrooms keep stiring after a few sec. add broccoli stir fry for 2min, now add soya sauce and tomato sauce and crushed pepper.MSG and stir fry for few sec.,dissolve corn flour in water and add and fry for 1sec. and remove from fire and serve hot with plain rice or fried rice even with noodles
This stir fry broccoli& mashroom is for dk's A.W.E.D-chinese event

Posted by Unknown at 9:56 AM 8 comments  

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