Wednesday, December 31, 2014

Chinese Platter

Chinese is a hit in every nook and corner of my home. So easy to prepare and the flavor is super delicious. Made Chinese dinner at home and got very little time to click so there would not be many pictures at all, because by the time I made these wonderful dishes we were hell hungry. 
Well the menu was:
  1. Burnt Garlic and Red Chilly Noodles
  2. Hot and Sour Vegetables
  3. Babycorn Manchurian

Burnt Garlic and Red Chilly Noodles:

What you need:
  1. Noodles - 200 grams packet (1)
  2. Garlic pods - 12 pods, peeled and chopped
  3. Dry Red Chilly - 4 (cut into 4 pieces)
  4. Onion - 1 small, julienne slices
  5. Spring Onions - 1/4 cup chopped finely
  6. Salt - to taste
  7. White pepper powder - 1 tsp
  8. Soya sauce - 1 1/2 tsp
  9. Oil - 2 tsp

How to go about it:
  1. Bring about 1 1/2 cups of water with a little oil and salt. Add the noodles and let them cook for about 10 minutes. Once done drain them and wash them well with cold water. Drop in little oil and toss the cooked noodles and keep them aside.
  2. In a wok, add oil. Once the oil is hot, add the garlic pods and fry them until brown. Take them out and crush them coarsely in a mortar and pestle.
  3. Now, use the same oil (flavorful). Add the dry red chilies, crushed garlic, onions and saute them on high heat for about 5 minutes.
  4. Add salt, stir. Now add the cooked noodles, soya sauce and white pepper powder. 
  5. Switch off the heat and toss the noodles until everything is mixed.
  6. Garnish with spring onions and Serve hot.
Hot and Sour Vegetables:

What you need:
  1. Carrots, Cabbage - 1 cup (cut into bite size pieces)
  2. Onions - 1 small, julienned
  3. Ginger and Garlic - 1/2 tsp, finely chopped
  4. Green Chilly - 2, finely chopped
  5. Soya Sauce - 1 tsp
  6. Chilly Sauce - 1/2 tsp
  7. Tomato Ketchup - 1/2 tsp
  8. Oil - 1 tsp
  9. Salt - to taste
  10. Pepper Powder - 1/2 tsp
  11. Cornflour - 2 tsp
  12. Spring Onions - to garnish
How to go about it:
  1. Bring about a cup of water to boil. Once it starts to bubble, switch off the heat.
  2. Add the cut vegetables, cover them and keep them aside for 15 minutes. The vegetables will be blanched.
  3. Now in a pan, add oil. Add the chopped ginger garlic and green chilies. Saute on high heat for a minute.
  4. Add the onions and saute on high heat. 
  5. Now add the blanched vegetables and saute for about a minute. 
  6. Add the sauces (soya, chilli and tomato). Add salt and pepper powder.
  7. Now add about 1 1/2 cups of water and bring the mixture to a boil.
  8. Make a thick cornflour paste and add to the vegetable mixture and let it thicken.
  9. Garnish with spring onion and serve.
Baby corn Manchurian:

What you need:
  1. Baby corn - 20 nos
  2. Oil - 1 tsp
  3. Onion - 1 small (julienne)
  4. Garlic, ginger and green chilly - 1/2 tsp
  5. Salt - to taste
  6. White pepper powder - 1/2 tsp
  7. Soya sauce, tomato ketchup - 1/2 tsp each
  8. Spring onion - to garnish
  9. Cornflour - 2 tsp
  10. Water - 1/2 cup
For batter:
  1. Cornflour - 2 tbsp
  2. Maida - 4 tbsp
  3. Salt - pinch
  4. White pepper powder - 1/4 tsp
  5. Tomato ketchup, soya sauce - 1/4 tsp each
  6. Oil - to deep fry
How to go about it:
  1. Boil water and add the baby corns and cover the pan, keep it aside for 15 minutes.
  2. In the mean time, prepare the batter for the manchurian given under the batter ingredients. Mix in the baby corns and keep aside for about 10 minutes.
  3. Now, heat oil for deep frying. 
  4. Deep fry the baby corns until golden brown.
  5. Now, heat oil in a pan. Saute on high heat the garlic, ginger, green chilies, onion for about 2 minutes.
  6. Add the soya sauce, tomato ketchup, salt and white pepper powder. 
  7. Toss in the baby corns and mix everything together.
  8. Now, mix 2 tsp of cornflour with 1/2 cup of water and pour it into the baby corn mixture.
  9. Toss until all of the water is absorbed. Garnish with Spring onions and serve.
Njoy with your loved ones...