Tag: indo chinese recipes

Vegetable Fried Rice

With the summer in full swing, this easy fried rice is suddenly a favorite in the house for quick meals.Combining deeply flavored,saltiness of dark soy sauce with nuttiness from sesame oil, the sweet crunch of fresh vegetables and hints of aroma from indian spices, this rice comes together in no time if you have a big rice portion leftover from last meal. The recipe can be twisted and turned to suit the occasion and the crowd you are serving to – add any assortment of vegetables (or fruits – pineapple, apricots, raisins)and any protein you like. Though a warm bowl is good on its own but I like to make hot chicken or manchurian along side sometimes for a hearty meal.Someone like me who prefers flatbreads to accompany our meals is enjoying it a lot.

I had conveniently forgotten but when WordPress wished me a lot many years to fly with them, I realized!! Four summers. It has been four years of sharing little anecdotes of my life and recipes with all of you.Sometimes I wonder how much memories from life back in India and childhood or teens could my mind still retain even though I always thought otherwise. It has been a gratifying journey so far. Thank you for the love and support.This blog has been a wonderful nook to share and connect with all you who are hungry for indian food. Thank you so much for your interest and loving my country’s cuisine.

Coming back to the recipe, I quite marvel at the brilliant concept of fried rice in asian cuisine. From Thai to Indonesian to Filipino, each fried rice is different yet wonderfully flavored. I have talked about indo chinese cuisine in my past posts and this recipe is another addition to that collection. This indian style fried rice stems from the chinese variant but the use of spices lend it notes of warmth and aromatic smokiness. I have been making fried rice for many years and have learnt a few things through trial and error. I guess this is the right post to share my little tips with you.

Ingredients (Serves 3-4)

3 tbsp sunflower oil
1 .5 tbsp pure sesame oil
3-4 fat garlic pods, finely chopped
1 Thai green chili, slit
1/3 cup red onion, finely sliced
6 scallion stalks, green & white parts chopped separately
3/4 tsp ginger, minced (adjust to taste)
2 cups shredded/julienned vegetables (I used cabbage, green&red bell pepper, blanched green beans, carrots)
3 cups cooked rice, cold
2 tsp dark soy sauce
1 tsp garam masala
scant pinch of turmeric powder
1/2 tsp freshly ground black pepper
3/4 tsp red chili flakes (adjust to tolerance)
3/4 tsp Chilli tomato Sauce (I use this, you could use ketchup or 1/2 tsp tomato paste)
Salt to taste
1/2 tbsp white vinegar (adjust to taste)
1.5 tbsp butter, melted (optional, see notes)
chopped cilantro

Notes

Adding butter at the end may seem a bit unusual, but this is a small secret I learned from the husband who makes some mean fried rice. Try it.
The rice from the this recipe has pronounced hints of ginger, you can omit or cut down the quantity if you do not like it.
You can vary the ratio of neutral oil to sesame oil based on your liking. You could even cook using either of the oils, I am just sharing the ratio that we prefer.
Add tofu, fried egg, pre cooked shrimp,chicken or any kind of protein in the recipe just at the end and warm it through with the rice.

Method

Heat up the sunflower & sesame oils in a wide skillet or pan ( I use 12″) on medium high. Add the garlic and green chili to the oil and sauté for 20-30 seconds or so till you see tiny blisters on the chili skin. Take care that the garlic doesnt burn. Add the red onion next along with white scallion parts. Saute for 2-3 minutes on medium high till the onions soften and begin to turn light brown.At this point add the ginger along with the chopped vegetables.Sprinkle a pinch of salt and let the vegetables cook for 2-3 minutes till they are tender but not mushy and still have a bite. (This time will depend on how thick/thin you have cut the vegetables).

Next turn the heat to lowest possible on your stove and add the cold rice to the pan.Also add the soy sauce,turmeric, garam masala, red chili powder & chili tomato sauce. Toss around so that the rice is covered in all therse . Check and adjust the salt (remember that if you are adding butter at the end, it has salt too). Turn the heat to medium for a minute or so till the rice is warmed through.Do not stir too much

Put off the heat and while the rice is still warm, add the green scallion parts, vinegar, butter(if using) and chopped cilantro. Using fork or chopsticks toss around and serve immediately.

Enjoy & Thanks for stopping by!

Breakfast Brunch Easy Recipes Eggs General Indian Streetfood Indo Chinese Pasta/Noodles Side Dishes

Green Chili & Garlic Noodles With Eggs

Post author By Tanvi
Post date 05/29/2014
16 Comments on Green Chili & Garlic Noodles With Eggs

When I posted the pictures of these noodles on Instagram, a few of you asked for the recipe. Well,to be true these are such a casual thing in my kitchen on days when I am a lazy ass to cook that I never cared to put together a recipe. There is hardly any fixed way I make these noodles because in real, I toss them together with any kind of vegetables, protein or spice mix I can lay my hands on from the refrigerator or kitchen cabinets. However, they always leave us wanting for more. I always end up telling myself to-make-a-larger- batch-next-time.The leftovers are better than freshly made,something so typical with asian flavors. I don’t even remember how and when these became a regular in our kitchen, but now they are usually a mid-week dinner and lunch the following day. For the last few of times I am noticing that our little girl is reaching out for a couple of strings so I make a chili and soy sauce free version for her. Looks like these are slowly lining up to be a family favorite.

You know the thing about noodles – thin or thick, whole wheat or buckwheat, stringy or tubular, hand pulled or knife cut, I have hardly met anyone who doesnt like these little carb packs. There is no denying the versatility with which they marry vegetables, meat, seafood and soak up any kind of sauce you toss them with.Most of the time you will find me mixing them with a tomato based sauce loaded with spices which is a typical example of the kind you will find on indian streets.

I kept it really simple and quick in this one. It hardly takes 15-20 minutes for the dish to come together.The garlic and fresh green chillies are the star flavors here and a touch of garam masala rounds it up with a spicy note. Sometime I add shredded roasted chicken or sautéed shrimp but mostly quick scrambled eggs. You could serve this alongside gobi manchurian and chicken in hot sauce or just as it is.

Printable Recipe

Ingredients (Serves 2-3)

5 oz noodles (I use Ching’s brand but any egg noodle will work)
1/2 tsp toasted sesame oil
1 tsp oil
5 garlic cloves
3 Thai bird chilies (adjust to tolerance)
1/2 cup thin sliced red onions
4 scallion stalks (green & white part chopped separately)
1.5 cups shredded vegetables (I used cabbage, carrots, green/red bell pepper)
3 tbsp sunflower oil (Use any neutral oil)
1.5 tsp dark soy sauce
1/4 tsp garam masala
1/2 tsp fresh ground black pepper
1-2 tsp white vinegar (adjust to taste)
Salt to taste

For the Eggs

4 eggs
1 teaspoon oil
Salt & black pepper to taste
1 tsp fresh cilantro, very finely chopped

Method

Cook the noodles as per package instructions. Drain, wash with cold water and rub thoroughly with both & 1 tsp regular and sesame oils and set aside.

While the noodles are cooking, you can prep the vegetables and chop the onions.Also using your mortar & pestle coarsely grind the garlic. Slit and half the green chilies or finely chop them depending on the heat level you prefer.. You could seed them if you like.

Beat the eggs thoroughly and add the salt, pepper and cilantro.In a small pan, heat up 1 tsp oil and on very low flame, cook the eggs stirring continuously. The eggs should be cooked such that they are not loose or runny.Set aside in a small bowl.

In a wok, heat up the oil to medium high. Take off the heat,add the garlic and slit green chilies.Cook for 20-30 seconds till you smell a nice aroma (this is important) and see blisters on chili skin and they crackle. Take care not to burn the garlic.

Return the wok to the stove and add the sliced onions and white parts of the scallions. Cook for 2-3 minutes on medium high till the onions begin to soften but do not brown. Add the vegetables to the wok and a pinch of salt. Saute for another 2-3 minutes till the vegetables are lightly coated in oil and soften a bit.

Next,reduce the heat to very low, add the noodles to the wok along with green parts of scallions, soy sauce, garam masala and black pepper. Toss well so that the noodles are coated well. Check the salt and adjust. Let cook for 1-2 minutes till the noodles are just warmed through. Put the stove off. Add the vinegar and the cooked eggs.

Toss well and let sit for 20-30 minutes if possible else serve right away.

Enjoy & Thanks for stopping by.

Appetizers/Snacks Brunch Easy Recipes Gluten Free Indian Curry Indian Streetfood Indo Chinese Non vegetarian Side Dishes Stir-fry

Chicken in Hot Garlic Sauce (IndoChinese)

Post author By Tanvi
Post date 04/16/2014
25 Comments on Chicken in Hot Garlic Sauce (IndoChinese)

I start craving that chicken in hot garlic sauce severely,one with bits of garlic and crispy morsels coated in a deep flavored, sticky and hot reddish sauce. With no recipe to follow, it is just left to receding memories to build one.

Ingredients (Serves 2-3)1 lb boneless chicken thighs,skinless1 tbsp all-purpose flour1 garlic pod, minced1/2 tbsp dark soya sauce ((I use Ching’s brand)pinch of turmeric powder1/2 tsp salt1/2 tsp black pepperOil for skillet frying (I used sunflower)Use tofu, paneer and assorted vegetables for a vegetarian version of this recipeFor the Sauce8 garlic pods5-6 whole red Kashmiri chillies (adjust to tolerance, de seed if you like )1 tsp roasted white sesame seeds1-2 Thai bird chili, whole2 tsp dark soya sauce (I use Ching’s brand)3 tbsp chilli tomato sauce (I use Maggi Hot & sweet)2.5 tsp honey (or brown sugar)1 tsp coriander powder1/4 turmeric powder3/4 tsp red pepper flakes (adjust to tolerance)1/2 tsp fresh ginger, minced1 tsp pure sesame oil (optional but recommended)2 tsp corn starch2/3 cup chicken/vegetable stock or water3-4 tbsp oil (I used sunflower, use any neutral oil)4 scallion stalks, white & green cut separately1/2 cup thin sliced red onionSalt to taste1.5 tbsp white vinegar (adjust to taste)1/4 tsp garam masalaFor Garnish – chopped scallions(green parts)MethodPreparationSoak the whole red chillies in warm water for 20 minutes.Cut the cleaned chicken into bite size pieces. Rub it with flour, garlic, chili, soya sauce, turmeric, salt & pepper and let sit for about 25-30 minutes.While the chicken is marinating, using your mortar and pestle or mini processor, crush the garlic, sesame seeds and soaked red chillies to tiny bits.You could use some soaking water if required for blending.In a small bowl, mix up the soya sauce, chili tomato sauce, honey and sesame oil(if using). In another bowl, mix the cornstarch with the stock and set aside.CookingIn a wide skillet (I used my 12″), heat up 2-3 tbsp of oil on high. Layer the marinated chicken pieces on the skillet and let sear on both sides, flipping in between. Make sure that the chicken pieces cook all the way through. This may take about 7-8 minutes or more depending on size of pieces.Once done, transfer the chicken pieces to a plate and reserve the dripping in the skillet itself.Add the 3 tbsp oil into the same skillet and heat it up on medium. Add the crushed garlic- chili paste as well as the whole green chili to it and fry up these for 20-30 second or so till you smell the aroma. Be careful that the garlic does not burn. Next add the chopped scallions (white part) & onions and cook on medium high for 2-3 minutes or till light brown in color. Add the coriander, turmeric,ginger and soya sauce mix made earlier, let cook for 3-4 minutes till everything starts looking glossy or till you see bubbles on the sides.Next, add the cornstarch mix to the skillet. Reduce the heat to low and let everything simmer for another 2-3 minutes till the sauce thickens slightly.Next, taste & adjust the salt in the sauce. Sprinkle the garam masala & vinegar to the skillet and stir everything well. Add the chicken & toss so that the pieces are evenly coated.Garnish with chopped green scallions & serve immediately.

Appetizers/Snacks Breakfast Brunch Easy Recipes Indo Chinese Pasta/Noodles Side Dishes

Vegetable Hakka Noodles

‘Lets find some other place to eat ‘, I muttered, annoyingly flipping the waxy pages of the menu before I decided I did not want to eat there. Barely few days after I came to the States, eating at a chinese restaurant which did not serve chicken manchurian or hakka noodles made little sense to me. Hurriedly grabbing the handbag I got up, blatantly asking him to hunt down the Chinatown for a place which serves decent chinese food.

Four year since, as much as I enjoy american-chinese at restaurants out here, when it comes to cooking at home, we settle for indo – chinese. Growing up, I fondly ate noodles for sunday breakfast or evening snackage. My mom made them slightly greasy, soaking in sauce and tossed them with lots of colorful vegetables, sometimes she added shredded chicken, sometimes couple of runny eggs atop did the trick.

Hakka noodles or Veg Chowmein is an extremely popular (indo-chinese) street food in India.Cooke with Chinese condiments and Indian spices, it is an addictive treat.I can picture many of you scratching your heads right now. The way noodles are cooked has nothing to do with cuisine of Hakka in China. It just derives its name from there.Thin noodles are tossed in a spicy sauce and served on their own or as a side.

What is it about these? the sauce? spices? or is it the union of cuisines?

Again, like with most indian cooking, there are no set rules regarding how these have to be made. No two recipes will be the same, everyone makes them the way they like it.On my recent trip to Delhi, I was flabbergasted to see ‘chef’s special’ hakka noodles tossed with cashew nuts and sherry soaked cherries. Now beat that imaginative cooking!

You can add or skip any vegetables in this recipe. Just make sure that the vegetables have similar cooking time and they are cut in almost (similar) sizes.

Ingredients (serves 2 -4)

7 oz thin egg noodles (or any other of your choice)
Water for boiling the noodles + 1/2 tsp salt
1/2 tbsp oil (for rubbing on boiled noodles, use any neutral oil)
5 tbsp oil (use any neutral oil)
2 garlic cloves, finely chopped
1-2 thai green chillies , slit open, seeded(if you want)
1 cup sliced onions
1/4 cup scallions, white parts
1 cup cabbage, finely shredded
1 medium carrot, finely cut into spears
1/2 cup bell peppers (I have used a mix of colors)
1/4 cup scallions (green parts)
Salt to taste

For the sauce

1/2 tbsp tomato paste (or puree)
1-1.5 tbsp dark soy sauce (depending on brand you can adjust the quantity, I use this brand)
2 garlic cloves (minced)
1.5 tbsp white vinegar (or to taste)
1/4 tsp red chilli flakes (or to taste)
1/4 tsp black pepper powder1
1 tsp pure sesame oil ( optional but recomended for authentic taste)

Update : 01/14/2014 – I added about 1/4 tsp of black pepper powder ( reduced chili flakes to 1/4 tsp & few other changes) to hakka noodles yesterday & they tasted awesome! Maybe you want to try it if you make them. I m updating the recipe for these reasons because it was better.

Method

In a bowl, mix together the ingredients listed under the sauce and set aside for 15 minutes.

Meanwhile, cook the noodles in salted water as per package instructions. Drain the noodles, rinse under cold water and rub with 1/2 tbsp oil.Set aside to cool down.

In a wok, heat up the oil on medium – high. Using your mortar & pestle, mince garlic, and green chillies together. Add to the oil and let cook for 5-8 seconds till you smell the aroma. Add the sliced onions, scallions (white parts) and green chillies to the wok and continue cooking till onions start to turn light brown on the edges. Add the sauce mix prepared above to the wok and cook on high for 2-4 minutes till the mixture thickens and gets shiny.

Next, add the cabbage, carrots, bell peppers to the wok and saute for 1-2 minutes(just so they get coated in the sauce but retain their crunch). Add boiled noodles to next along with green parts of the scallions. Toss everything together and check the seasoning,adjust salt if required.

Serve warm with gobi manchurian or chilli chicken/manchurian.

Notes:- I highly recommend letting the noodles sit for 30-40 minutes before you serve them. Warm them up slightly and add fried eggs, tofu to them. If adding a protein (chicken, shrimp), preferably add them cooked at the point when you add vegetables so that they get coated in sauce too.

Enjoy!

Appetizers/Snacks Easy Recipes Indo Chinese Non vegetarian Side Dishes Stir-fry

Chilli Chicken

All of you who grew in India in the 80’s would swear to eat or crave this chicken dish every other day.Atleast I did! The best about this dish is that the recipe is so quick that it can make its way to your tummy within minutes.The other day when I felt ultra lethargic,I made a quick chilli chicken & steamed rice.

When I say CHILLI chicken,I mean lots and lots of chillies..of all kinds…whole red chillies, black pepper and red chilli powder..Okay dont be scared..this is not some deadly chicken preparation..it is just a really hot chicken recipe.Succulent pieces of chicken in a spicy sauce with onions and dry red chillies.If they say, heaven exists on earth,a bowl of chilli chicken personifies it in some crude distant form! Though I never actually asked Mom the recipe,and only saw her making it while chatting beside the stove,I still prepare it recounting those times and the lingering tastes from childhood.I normally refrain from deep-frying the chicken pieces and settle for shallow frying.A handful of red or green capsicum tastes very good, but P is not a great fan, so though I didn’t use it I m noting down!

Printable Recipe

Ingredients (Serves 2-3)

1 pound boneless, skinless chicken thighs, cut into 2″ pieces [even bone in chicken can be used too]
1 tsp corn starch
1 tbsp all-purpose flour
1.25 cups sliced red onions [the more onions, the better]
3-4 pods garlic,crushed
1 tbsp fresh ginger julians
12-15 whole dry red chillies, broken into 2-3 smaller pieces (adjust to taste, use less quantity or milder variety)
2-3 tbsp dark soya sauce
2 tbsp white vinegar (or to taste)
1 tbsp hot & sweet tomato chili sauce (I use this brand)
1.5 tsp – 2 tsp red chilli powder (adjust to taste)
1/4 cup diced bell peppers
3/4 tsp crushed black pepper
Salt to taste
Few chopped green chillies
3 tbsp + 1 tbsp canola oil

Notes –

The dish taste much better when you deep fry the chicken as opposed to shallow frying it.

Method

Pat the chicken pieces dry with a paper towel.Sprinkle the chicken with cornstarch, all-purpose flour, salt and black pepper and combine well.Set aside for 5 minutes.
Meanwhile in a wide-mouthed pan, heat the 3 tbsp oil to the smoking point.When the oil is hot, tip in the chicken pieces and saute in oil till they become white on the outside and slightly tender.About 3-5 minutes.
Remove the chicken pieces and drain on a paper towel.
In the same pan, add the 1 tbsp oil and on high heat add the crushed garlic and ginger julians.Saute for 2 minutes and add the sliced onions.Saute the onions till they are soft and translucent but not brown.
Next, add the whole red chillies,chicken,soya sauce, hot & sweet tomato chili sauce, salt and red chilli powder to the pan and cook on high heat till the chicken pieces are tender.About 8-10 minutes.Add the diced capsicum now (if using).
Once the chicken is cooked, remove from heat and add the vinegar.
Transfer to a bowl and garnish with few green chillies.
Serve warm with steamed rice or chow mein/hakka noodles.

Enjoy!