This is the Tangra version of Chowmein. Tangra is a region in East Kolkata that traditionally housed many tanneries owned by people of Hakka Chinese origin. Having lived in Kolkata, their tastes too were slightly Indianised. This recipe is extremely simple and easy to make. It can be eaten as is or served with an accompaniment of Manchurian (veg or non veg) or Honey Chilly potatoes.


One packet of Chinese Hakka Noodles 200 – 250 gms

100 gms of cabbage sliced lengthwise

Half a capsicum/ Bell pepper sliced into strips

One large onion sliced lengthwise

15 cloves of garlic minced

1 inch piece of ginger minced

2 green chillies finely chopped

1/2 tsp pepper powder


2 tbsps oil

1 tsp oil to drizzle over the cooked noodles

1 tbsp soya sauce

1 tbsp red chilly sauce

1 tbsp green chilly sauce

2 tbsps vinegar

Spring onion greens for garnish


Boil ten cups of water in a pan and drop in the noodles. Boil for only three minutes. It has to be cooked al dente . Immediately drain the noodles in a strainer and pour cold water over them to stop the cooking process. Drain thoroughly and spread over a large flat dish. Drizzle a tsp of oil and mix gently. Heat oil in a wok or a pan. Drop in the minced garlic, ginger and green chillies and saute till they change colour. Drop in the sliced onions, cabbage and capsicum and toss for a few seconds. Add the Noodles, the sauces, vinegar and pepper powder. Toss well. Check for salt as the sauces contain a generous amount of it. Just sprinkle a little if required. Toss and serve immediately.

Note: Do not overcook the vegetables as they need to retain their crunch.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Honey Chilly Potatoes

The Indianised version of this Chinese preparation is a popular street food all over the country. It has all the sauces added and a generous drizzle of honey which leaves one asking for more! It can be served as a starter or as an accompaniment to Chowmein or Fried rice.


3 large potatoes de skinned and sliced into batons as for French fries

2 tbsps Maida/ all purpose flour

2 tbsps rice flour or corn flour


A mixture of 4 tbsps of Maida and 2 tbsps of rice flour, a pinch of salt and water enough to make a thick batter.

Oil for frying

For the sauce:

1 tbsp chilly sauce

1 tbsp soya sauce

4 tbsps tomato ketchup

2 tbsps honey

2 tbsps sugar


1 tsp corn flour mixed in a quarter cup of water to make a slurry.

For the seasoning:

10 cloves of garlic minced

1 inch piece of ginger minced

3 green chillies slit and cut into thin strips

3 tbsps of thinly sliced capsicum

1 small onion sliced

2 tbsps spring onion greens

2 tbsps oil

For the garnish:

2 tbsps finely chopped spring onion greens

1 heaped tbsp toasted sesame seeds


Wash the sliced potato two or three times to get rid of the starch. Drain thoroughly. Sprinkle the maida, salt and rice flour and mix well. Keep aside. Heat oil in a pan. Dip the potato wedges into the maida rice flour batter and deep fry on a medium flame til crisp and golden brown. Finish off similarly with all the wedges , drain and keep them aside. Heat a pan and dry roast the sesame seeds till they splutter. Keep aside. Heat the oil well and drop all the wedges into the hot oil and flash fry them to a rich brown on a high flame. Drain and keep aside.

Heat oil in a wok or a broad based pan. Add the minced garlic, ginger and green chillies. Toss till they change colour. Add the sliced onion, capsicum and spring onion greens. Toss them for a few seconds and add all the sauces and tomato ketchup one by one. Add half a cup of water and gently pour in the slurry , continuously stirring the sauce so as to avoid it from forming lumps. Add the salt, sugar and honey. Bring to a boil. Immediately add the fried potato wedges, toasted sesame seeds and spring onion greens. Give it a good stir and serve hot.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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Quesadilla -2

An Indian version of Quesadilla has already been posted by me earlier. Here is a healthier version by making the tortilla of wheat flour or in other words a Chapati. You may add seasoning of choice, but here I have stuck to only basic ones to keep the aroma of garlic intact.

The recipe link to the Chapati is given below:


1 large onion sliced

1 capsicum sliced into long strips

1 tomato cut into thin strips

1 bowl of sweet corn

15 flakes of garlic finely chopped

Cheese slices

Chilly flakes, Oregano and mixed herbs

Amul butter to roast the Quesadilla


2 tbsps Olive oil or oil of choice


Heat the oil in a pan. Add the finely chopped garlic and roast till it turns golden brown. Drop in the sweet corn and continue roasting till it starts popping. Add the sliced onions and roast till translucent. Drop in the capsicum and tomatoes. Toss on a high flame. Add the chilly flakes, oregano and mixed herbs as per requirement. Mix thoroughly, switch off and keep aside.

Now heat a Tava/ griddle. Place the Chapati on it. Spread the prepared vegetables on one half of the Chapati and place a folded slice of cheese on top. Cover it with the other half of the Chapati. Drop a blob of butter and roast the Quesadilla on both sides on a very slow flame till it turns golden and crisp . Serve with salsa or tomato ketchup.

This measurement of vegetables is to make five Quesadillas.

Copyright © 2021 by Vinaya Prabhu. All rights reserved.

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