Indo-Chinese Vegetable Noodles

Serves four

Ingredients

• 1 cup French cut Green Beans
• 1 cup finely shredded Carrots
• 1/2 cup thinly slices Capsicum
• 1 cup chopped Mushrooms
• 1 cup shredded cabbage
• 1 big onion cut into rings
• 250 gms thin noodles - boiled with a little salt and oil and strained
• Salt to taste
• Ajinomoto/MSG optional
• Pinch of black pepper
• 4 tblsp. Soy sauce
• 2 tblsp. Tomato Ketchup 
• 1 tblsp. green chili sauce (I prefer Ching's)
• 2 tablespoon Oil
• Spring Onions - chopped finely

How to :

1. In a non stick frying pan put two tablespoons of oil and heat. 
2. Saute the onion rings for 3-5 minutes till translucent.
3. Add the beans, capsicum, carrot and mushrooms and stir fry for 10 minutes on medium flame. 
4. Add the noodles, cabbage, salt, MSG and black pepper and mix thoroughly.
5. Stir fry for 5 minutes on low flame with a closed lid.
6. Stir in the Ketchup, Soy and Chili Sauce and cook for another 5 minutes.
7. Garnish with Spring onions and serve

Tips

• As Soy Sauce has its own salt go easy on table salt or add it at the end

Serving Suggestion

• Best eaten with Chilli Paneer or Gobhi Manchurian or Dry Tofu dishes
• You can serve with finely chopped green chili marinated in vinegar for the spice lovers
• Top it with soft scrambled eggs just before you serve

Vegetable Chinese Fried Rice

Serves two

Ingredients

• 2 cups mixed Vegetables : Broccoli, Corn, Beans, Carrots, Capsicum, Mushroom, Peas, Water Chestnuts - finely chopped
• 1 medium sized onion finely chopped
• 3 cups cooked rice - preferably a day old and not too soft
• 1 tblsp. finely shredded ginger
• Salt to taste
• Ajinomoto/MSG optional
• Pinch of black pepper
• 2 tblsp. Soy sauce
• 2 tblsp. Chilli Garlic Sauce (I prefer Sriracha)
• 2 tablespoon Oil
• Fresh Chinese Basil - chopped finely
• Spring Onions - chopped finely

How to :

1. In a non stick frying pan put two tablespoons of oil and heat. 
2. Add the ginger and onion and saute for 2 minutes.
3. Add the mixed vegetables and cook for 5 minutes on high flame. 
4. Add the cooked rice, salt, MSG and black pepper and mix gently till all the rice grains are separated. Cook for 5 minutes on low flame with a closed lid.
5. Stir in the Soy and Chili Garlic Sauce.
6. Cook for a few more minutes stirring occasionally
7. Garnish with Chinese Basil and Spring onions and serve

Tips

• As Soy Sauce has its own salt go easy on table salt or add it at the end
• Avoid using over cooked rice for this recipe

Serving Suggestion

• Best eaten with Chilli Paneer or Gobhi Manchurian or Dry Tofu dishes
• You can serve with finely chopped green chili marinated in vinegar for the spice lovers

Spicy Egg Curry

Serves four

Ingredients

• 4 shelled hard boiled eggs
• 2 medium sized potatoes cut to medium sized cubes
• Wet Ground Masala

• One large Onion
• 2 large tomatoes
• 1 inch ginger piece
• 10 cloves garlic

• Salt to taste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 4 tablespoon Oil
• Dried Fenugreek leaves

How to :

1. In a hot pan, add 2 tablespoons of oil and shallow fry the boiled eggs until they are golden red. Keep the eggs aside for now.
2. Puree all contents under Wet Ground Masala in a blender. 
3. In a frying pan put two table spoon oil and heat. 
4. Saute all the potatoes for 5 minutes. 
5. In a non stick pan put 2 table spoon oil and heat.
6. Pour the pureed contents into the hot oil and saute for 20 minutes or more on medium flame, stirring frequently till the oil starts to separate out in the pan. 
7. Add the salt, turmeric and chili powder and cook for 10 more minutes. Sprinkle water when needed to make sure that the spices don't stick to the bottom of the pan.
   
8. Add the dried fenugreek, eggs, curry and 500 ml water to the pan. 
9. Boil for 10 minutes till the gravy thickens.
   

Serving Suggestion
 

Best eaten with Roti or Parathas or Rice

Mixed Vegetable Masala

Serves four

Ingredients

• Mix Vegetables : Cauliflower, Potato, Beans, Carrots, Capsicum, Mushroom, Peas - chopped to medium sized pieces
• Wet Ground Masala 

• One large Onion
• 2 large tomatoes
• 1 inch ginger piece
• 10 cloves garlic

• Salt to taste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 4 tablespoon Oil
• Dried Fenugreek leaves

How to :

1. Puree all contents under Wet Ground Masala in a blender. 
2. In a frying pan put two table spoon oil and heat. 
3. Saute all the vegetables for 5 minutes. 
4. In a non stick pan put 2 table spoon oil and heat.
5. Pour the pureed contents into the hot oil and saute for 20 minutes or more on medium flame, stirring frequently till the oil starts to separate out in the pan. 
6. Add the salt, turmeric and chili powder and cook for 10 more minutes. Sprinkle water when needed to make sure that the spices don't stick to the bottom of the pan.
   
7. Add the dried fenugreek, sauteed vegetables and 500 ml water to the pan. 
8. Boil for 10 minutes till the gravy thickens.
   

Serving Suggestion
 

Best eaten with Roti or Parathas