Vegetable Manchow Soup

A yet another popular Indo Chinese soup is Vegetable Manchow Soup. All love Chinese no doubt in that. This is a dark brown hot and spicy soup. Usually served with scallions and fried noodles. Apt for a rainy weather, don't you think? I wanted to spice up my mood in this cloudy dull weather here. So thought to prepare this yummy soup in the evening. A very easy to prepare soup it is. here I share the recipe.

Hot n Sour Vegetable Soup

Had it been a cold day or warm, I just love to sip hot, sour, spicy soup anytime. Indeed it is a pleasure for everyone during cold winter days or when anyone is suffering from cold or so. Some days it so happen that I end up drinking vegetable soups for lunch even thereby I skip over my lunch. Well I somehow manage to get all proteins and carbohydrates and vitamins together with that soup. I here share with you all a hot and sour soup but full loaded with veggies to compensate the energy supplements.

Vegetable Fried Rice

Chinese cuisines have been adapted so well in Indian delicacies that nowadays we see many Indo Chinese food items almost everywhere. Chinese food usually involve soya sauce, chilli sauce as a major component in cooking. Chinese food items are prepared by tossing food on a high heat in a wok. This is the major idea behind Chinese food.
Here I share with you the Vegetable fried rice which is a Indo Chinese delicacy which one can't resist from devouring.

Gobi(Cauliflower) Manchurian

Gobi Manchurian is an Indo Chinese crunchy delight popular in India.

Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It involves 2 stage prepaparation process. It sounds tedious though, but actually it is not.

I have a very simple recipe of restaurent style Gobi Manchurian. Here I explain you a 2 stage process of manchurian preparation. Cauliflower could be replaced with any other items like Paneer(Indian cottage cheese), Mushrooms etc resulting in respective manchurians.

 

Ingredients:

For Fried Cauliflower:
Cauliflower- 1/2 cut into bite sized florets
All purpose flour- 4 1/2 tbsp
Corn flour-2 tbsp
Rice flour-1 tbsp
Pepper powder-1/2tsp
Salt to taste
Water-1/2 cup
Oil to deep fry

For sauce:
Oil-2 tbsp
Ginger garlic paste-1 tsp (if not available finely chopped ginger and garlic also could be used)
Spring onion-3 stalks chopped diagonally, (green portion as well as bulb portion for preparing sauce and few green leaf portion to garnish)
Green chillies- 2 finely chopped
Corn flour-1 tbsp
Water-1 tbsp+1/2 cup
Tomato ketchup-1 tbsp
Soya sauce- 2 tbsp
Chilli sauce-1 tbsp
Salt to taste

Recipe:
Preparation of the fried cauliflower florets:

1. In a bowl add all the ingredients mentioned under fried cauliflower except the cauliflower florets and oil.
2. Mix well so that a lump free batter is ready.
   
3. Heat oil in a wok to deep fry the cauliflower florets
4. Now add the cauliflower florets to the batter and mix well so that all the florets get well coated.
   
 

 
5. Add the florets one by one to oil and deep fry till golden brown and crisp in medium hot oil.
   
 

 
6. Do not over crowd the wok.Take them off to kitchen towel once fried to remove the extra oil in the fried florets.
   

Preparation of sauce:

1. In a bowl add 1 tbsp corn flour,1tbsp water,tomato ketchup,soya sauce,chilli sauce and mix well.
   
2. In another pan add 2 tbsp oil and when hot add spring onion(green portion as well as bulb portion), green chillies
   
3. Saute and then add ginger garlic paste and saute till rawness of the ginger garlic paste is gone.
   
4. Now add the mixture prepared in step 1 of the sauce preparation process to it and mix well.
   
5. Cook till the sauce thickens and then your sauce is ready.
   

Final part is to toss the fried cauliflower florets in the sauce prepared and garnish with spring onion green portion.

Gobi manchurian is ready to serve.

 

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Jagruti's Gain Popularity event., Sumee's Culinary Bites,Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking



 

Vegetable Hakka Noodles/Vegetable Chowmein

Our dinner today was with vegetable chowmein, thought would share my recipe with you all.
It is a one pot meal since it is loaded with vegetables.
Ingredients:
Veg Hakka noodles-2 slabs (one per person)
Carrot-1 thinly sliced
Onions-1 thinly sliced lengthwise
Cabbage-1/2 cup thinly sliced
Red,Yellow,Green Capsicum/Bell peppers- thinly sliced total amount- 1 cup
Soya sauce-2 tbsp
Chilly sauce-1 tbsp
Black pepper powder-2 tsp
Salt to taste
Oil-2 tbsp

Recipe:
Cook noodles as per the instructions in the pack.
After cooking drain and then transfer cooked noodles to a bowl full of cold water,thereby stopping any further cooking.This avoids the noodles from sticking to each other.Keep it aside.
In a wok add oil,let it get heated to very high temperature.
Once hot add onions,carrots,green capsicum,cabbage and saute on high for some time till they get cooked little yet maintain crispy texture. Don't cook too long as that may change the color of the veggies. Now add cooked noodles to it,add soya sauce,chilly sauce,pepper powder and salt.
Toss them well. If you find tossing difficult using pasta spoon or server just move the noodles and the veggies on the wok so that the noodles get coated well.
Note: Always maintain high temperature when you cook hakka noodles.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Sumee's Culinary Bites, Akhila's page