Chowmein

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.

Ingredients:

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

Salt

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

Method:

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.

Ingredients:

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

Salt

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

Salt

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

Method:

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.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Sweet and sour Potatoes

I made these sweet and sour potatoes today to go with the Burnt garlic rice. The family simply loved it. Baby potatoes boiled, shallow fried and tossed in a variety of sauces. You may also serve it as a starter. Cut out the water and thus keep it dry.

Ingredients :

25 baby potatoes pressure cooked

2 large onions chopped fine

12 cloves of garlic minced

2 inch piece of ginger grated

2 tender baby corns sliced

1 small Green Bell pepper sliced

7 tbsps or more of Tomato Ketchup

1 tbsp red chilly sauce

1 tsp pepper powder

Salt

1 tsp sugar

3 tbsps oil

A handful of finely chopped spring onion greens.

Method:

Deskin the pressure cooked potatoes. Sprinkle salt and shallow fry them to a golden brown. Drain and keep aside. Heat oil in a pan. Add the ginger and garlic. Toss for a minute. Drop in the onions, baby corn and Bell pepper. Saute on a high flame till the onions turn translucent but the Bell pepper remains crunchy. Add the tomato ketchup, red chilly sauce, pepper powder , salt, sugar and a glass of water. Bring to a boil. Tip in the potatoes and simmer for a couple of minutes. Garnish with spring onion greens. Serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Burnt Garlic Fried Rice

Burnt Garlic Fried Rice is yet another one pot meal. One can have it as is or it could be served with a Vegetable of your choice. Using of Soya sauce, Vinegar, Tomato ketchup and Chilly sauce is something we Indians incorporated in the Chinese cuisine to suit our palate. Garlic and Ginger are used widely in Indian cuisine and this burnt garlic fried rice is divine!

Ingredients :

250 gms Basmathi rice

12 cloves of garlic finely chopped

One large onion finely chopped

A handful of Spring onion greens chopped

15 French beans chopped fine

1 Carrot chopped fine

3 green chillies chopped fine

1 tsp Soya sauce

2 tsps Vinegar

1 tbsp Red chilly sauce

1 tsp pepper powder

Salt

4 tbsps oil.

Method :

Cook the rice in plenty of boiling water till it is done but firm. Drain. Drizzle a tsp of oil, mix well and keep aside. Heat the oil in a pan. Drop in the chopped garlic and allow it to turn a rich golden brown. Drop in the onions, green chillies, French Beans and Carrots. Saute on a high flame till done but crunchy. Drop in the soya sauce, Vinegar, Chilly sauce and pepper powder. Toss. Drop in the cooked rice and salt. Mix and heat thoroughly . Garnish with spring onion greens. Serve hot.

Note: All the sauces contain certain amount of salt, so be cautious while adding it.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

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Sweet Corn and Vegetable Soup

This Sweet corn and vegetable soup is one of my favourites. I can make a meal of it. Delicious and though filling, it is light on the stomach.

Ingredients :

1 Cob of Sweet Corn

10 French Beans

1/2 of a Carrot

Salt

Pepper

Method:

Pluck the corn kernels off the cob. Reserve one fourth of them and pressure cook them till done. Run the remaining three fourth through the mixer and pour the puree into a pan. Chop the French Beans and Carrot fine. Drop them into the puree. Add the boiled corn, adjust consistency by adding enough water. Tip in the pepper and salt as required and bring to a boil. Simmer for a couple of minutes, switch off and keep aside covered for five minutes for the vegetables to get cooked to the right crunch. Chilly vinegar, chilly sauce and soya sauce are accompaniments of choice. I prefer mine as is.

Copyright © 2020 by Vinaya Prabhu. All rights reserved.

Dry Gobi Manchurian Recipe

Gobi/Cauliflower Manchurian is a very popular starter in India. Though it is from the Chinese Cuisine, Indians have adapted it to suit their plate. It can be made dry and served as a starter or the one with gravy is usually an accompaniment to Vegetable fried rice.

Ingredients :

20 bite sized florets of Cauliflower

200 gms Maida/APF

5 tbsps Corn flour

6 tbsps Dark Soya Sauce

6 tbsps Tomato ketchup

2 inch piece of Ginger grated

15 cloves of Garlic grated

9 green chillies slit into two

2 onions sliced

1/2 tsp pepper powder

Finely chopped coriander leaves

Salt

Oil to fry the florets

Method:

Wash the florets well. Make a batter of pouring consistency of the Maida, cornflour and a pinch of salt. Heat oil in a pan. Dip the florets into the batter and fry them till they are done. Keep aside. Heat 2 tbsps of oil in a pan. Add the sliced onions, ginger, garlic and slit green chillies. Roast till the onions turn translucent. Add the soya sauce and tomato ketchup. Drop in the pepper powder and saute well. Add the finely chopped coriander. Tip in the florets and mix thoroughly. Saute for a couple of minutes and serve hot.

Copyright © 2020 by Vinaya Prabhu. All rights reserved

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Schezwan Idli Dry Recipe

Previous day’s Idlis always turned into an Upma or were roasted with Molgapudi. Today with the advent of fast food and leanings towards Chinese Cuisine, children always look for a change. So here are yesterday’s Idlis in their new Avatar of Shezwan Idli Dry.

Ingredients :

  • 4 Leftover Idlis
  • 1 tbsp Corn flour
  • 1/2 tsp Pepper powder
  • Salt
  • 2 tbsps Shezwan sauce
  • 2 tbsps Tomato ketchup
  • 12 tsp Kashmiri Chilly powder
  • 9 flakes of garlic
  • 2 medium sized spring onions
  • 1 onion
  • 1/2 Capsicum
  • 2 tbsps oil.
  • 1 tsp finely chopped spring onion greens for garnish.

Method :

Cut the Idli into bite sized pieces. Sprinkle Corn flour, pepper powder and salt and mix well. Heat one tbsp oil and roast them to a crisp. Slice the onion and spring onions along with the leaves. Slice the Capsicum lengthwise. Grate the ginger. Heat the remaining one tbsp oil in a pan. Tip in the grated garlic and roast for a minute. Add the sliced onions along with the leaves and sauté on a high flame continuously till the onions turn translucent. Add the Shezwan sauce, Tomato ketchup and Kashmiri chilly powder. Toss well. Drop in the roasted Idli pieces and mix thoroughly. Garnish with finely chopped spring onion leaves and serve immediately.

Note: Leftover Idlis work best for this recipe as the fresh ones are too soft and may break apart when being roasted.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vegetarian Hakka Noodles Recipe

Vegetarian Hakka Noodles are an easy and quick way of rustling up a meal. They can be eaten with or without an accompaniment as they have all the vegetables added to them. I generally make a Vegetable Manchurian to go along with them. Today was one of those quick fix days so served them as is!

Ingredients :

  • 1 pack Hakka noodles
  • 1 carrot
  • 10 French beans
  • 4 spring onions
  • 1 Capsicum
  • 18 cloves garlic
  • 2 green chillies
  • 1 level tsp synthetic vinegar
  • 1 level tbsp Soya sauce
  • 1/4 tsp pepper powder
  • Salt
  • 1/2 tsp oil for coating the noodles
  • 2 tbsps oil
  • Coriander leaves

Method:
Prepare the noodles as per instructions on the packet. Plunge them in cold water. Drain. Drizzle with 1/2 tsp oil. Mix gently and keep aside. Chop the carrot, French beans, Capsicum and spring onions fine. Reserve some greens for garnish. Mince the garlic, green chillies and coriander leaves too. Heat oil in a pan. Drop in the garlic and green chillies. Toss for a minute. Add the spring onions. Saute for a minute and add the French Beans. Stir fry for a couple of minutes. Drop in the carrot and Capsicum. Stir fry all the veggies till they are done but still crisp. Add the salt, pepper and Soya sauce. Toss. Drop in the vinegar and mix thoroughly. Add the prepared Hakka noodles and toss till the vegetables and noodles blend well together. Garnish with coriander leaves and spring onion greens. Serve immediately.

Copyright © 2018 by Vinaya Prabhu. All rights reserved.

Vegetable Wonton Soup Recipe

This hearty soup is ideal as a meal by itself on a wintery evening. I have used vegetables as the stuffing in the wontons and instead of using a vegetable broth, have used finely chopped vegetables. The recipe for making the wontons is shared under the recipe of Crispy fried Wantons of this Website. The Wontons are not fried nor steamed when being added to the soup. They are added directly to the boiling soup and allowed to cook for a couple of minutes. Served with a dash of white vinegar or soya sauce as per one’s preference.

Ingredients :

Equal quantities of the following vegetables :

  • Carrot
  • French Beans
  • Spring onions
  • Spring onion greens
  • Sweet corn
  • Spinach
  • Noodles
  • 1 tbsp white Vinegar
  • 1 green chilly
  • Salt
  • 1 tbsp corn flour
  • 1 tsp of sugar

Here I chopped half a small carrot and used the same to measure the quantity of the remaining vegetables.

Method :

Chop the vegetables very fine and cook along with the noodles, minced green chilly, sugar and salt in a litre of water. When the vegetables are half cooked, drop in the Wontons and cook for a couple of minutes. Remove from flame, add the vinegar and serve sprinkled with spring onion greens.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.

Crispy Fried Wanton Recipe

Wantons are a Chinese delight. Steamed, fried or used in a soup, they can be enjoyed without any accompaniment, though a Schezwan sauce or a hot and sweet ketchup add zing to it. Here is a mixed vegetable Wanton which is super crisp and delicious.

For the outer covering:

Ingredients

  • 250 gms Maida/ All purpose flour
  • 2 tbsps oil
  • Salt

Method :

Mix the salt and oil with the maida. Crumble it. Add enough water to bind a semi soft dough. Knead well and rest it for about 15 mnts.

For the stuffing:

  • 1 medium sized carrot
  • Cabbage
  • Purple cabbage
  • French Beans
  • Spring onion greens
  • Spring onions
  • Boiled Sweet Corn
  • The remaining vegetables to be chopped are in the same proportion as the quantity of the chopped carrot.
  • Salt
  • 1 tsp soya sauce
  • 1/2 tsp pepper powder
  • 10 flakes garlic
  • 2 inch piece of ginger
  • 1 tbsp Amul butter
  • Oil for frying the Wantons

Method:

Chop all the vegetables fine and keep them aside. Mince the garlic and grate the ginger. Heat the butter in a pan. Drop in the ginger and garlic and roast till they give out an aroma. Drop in the chopped vegetables and salt. Sauté on a high flame for a couple of minutes. Add the soya sauce and pepper powder. Mix well and keep aside.

Preparing the Wantons:

Knead the dough for a couple of minutes and divide it into 12 portions. Take a portion and make a ball. Roll it out into a circle of six inch diameter. Cut it into a four inch square piece. Place the filling in the centre and fold it into a triangle. Seal the edges and bring the two ends of the triangle together. Pinch them together. Finish off similarly with the rest of the dough. Heat the oil. Gently slide in a wanton and deep fry till crisp and golden brown. Serve hot with sauce of your choice.

Copyright © 2017 by Vinaya Prabhu. All rights reserved.