Tri Colour Wok

Tri Colour Wok

By  Chef Amrita Raichand
From   Mummy Ka Magic

Prep: 20 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Indo-Chinese

Key Ingredients:

Make this this Independence day – the kids will be thrilled

Ingredients

  • Sliced carrots, blanched 1 cup
  • Cooked rice 2 cups
  • Blanched broccoli florets 1 cup
  • Oil 6 tbsps
  • Garlic, chopped 3 tbsps
  • Chopped green chillies 1 tbsp
  • Salt to taste
  • Soy sauce 1 tsp
  • Schezwan sauce ½ tbsp
  • Sesame oil 1 tbsp

Methods

  • Heat 2 tbsps oil in a non-stick wok, add garlic and saute till fragrant. Add ½ tbsp green chillies, cooked rice, salt, ½ tsp soy sauce and toss well.
  • Plate the rice on the serving plate in the center.
  • Add 2 tbsps oil to the same wok, add carrots, schezwan sauce and salt and toss well.
  • Arrange them on the top portion of the serving plate.
  • Add remaining oil to the same wok, add blanched broccoli florets, salt, remaining green chillies, sesame oil and remaining soy sauce and toss well.
  • Arrange them on the bottom part of the serving plate and serve.

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Veg Manchurian

Veg Manchurian

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 25 minutes

Cook: 35 minutes

Method: Easy

Course: Main Course

Type: Indo-Chinese

Key Ingredients:

  • Soya nuggets
  • Green capsicum
  • Ginger
  • Garlic
  • Onion
  • Spring onions

Healthier version of Manchurian dishes – it has soya nuggets

Ingredients

  • Soya nuggets, soaked for 15-20 minutes 1 cup
  • Cornflour 2 tsps
  • Green chilli paste ½ tbsp
  • Soy sauce 2 tsps
  • Oil 3 tbsps
  • Salt to taste
  • Green capsicum, cut into small square pieces 1
  • Manchurian sauce
  • Oil 1 tbsp
  • Ginger, chopped 1 tsp
  • Garlic cloves, finely chopped 5 to 6
  • Onion, finely chopped 1 cup
  • Spring onions, finely chopped 5 to 6
  • Soy sauce 2 tbsps
  • Vinegar (sirka) 1 tbsp
  • Tomato ketchup 2 tbsps
  • Red chilli sauce 1 tbsp
  • Salt to taste
  • Cornflour 2 tsps

Methods

  • Drain and squeeze the soya nuggets and put into a bowl. Add cornflour, green chilli paste and soy sauce and mix well.
  • Heat oil in a non-stick pan on high heat, add the soya nuggets mixture and salt and saute for 2-3 minutes or till the mixture turns brown. Transfer into a bowl.
  • To make the Manchurian sauce, heat oil in the non-stick pan, add ginger, garlic, onion and spring onions and saute for 2-3 minutes on high heat.
  • Add soy sauce, vinegar, tomato ketchup, chilli sauce, salt and 2 cups of water. Mix well and let the mixture boil on high heat for 5-6 minutes.
  • Mix cornflour with 2 tbsps water and add to the sauce and mix well.
  • Add soya nuggets and capsicum, mix and cook till it the mixture thickens.
  • Transfer into a serving bowl and serve hot.

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American Chopsuey

American Chopsuey

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Indo-Chinese

Key Ingredients:

  • Noodles
  • Tomato ketchup
  • Vinegar

A delicious preparation of crisply fried noodles served with a tangy vegetable sauce

Ingredients

  • Noodles, boiled 1½ cups
  • Oil 1 tbsp + for deep-frying
  • Medium onion, cut into round slices 1
  • Carrot, cut into thin slices ¼ cup
  • French beans, cut into thin pieces 3 to 4
  • Cabbage, finely chopped 1 cup
  • Tomato ketchup 4 tbsps
  • Soy sauce 3 tsps
  • Sugar ¼ cup
  • White vinegar (sirka) ¼ cup
  • Red chilli sauce 1 tsp
  • Salt to taste
  • Cornflour 2 tsps

Methods

  • Heat sufficient oil in a deep pan, add ¾ cup noodles and deep-fry on high heat for 2-3 minutes or till golden brown and crisp. Drain on absorbent paper.
  • Heat 1 tbsp oil in a non-stick pan, add onion, carrot, French beans and cabbage and saute for 2-3 minutes.
  • Add tomato ketchup, soy sauce, sugar, vinegar, chilli sauce and salt and mix well. Cook for 2 minutes.
  • Add remaining boiled noodles and mix and cook till noodles get heated through.
  • Mix cornflour in 2 tbsps water in a small bowl and add to the pan and cook till the mixture thickens.
  • Transfer into a serving bowl, top with fried noodles and serve hot.

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Chinese Bhel

Chinese Bhel

By Chef Shilarna Vaze (Chinu)
By Firangi Tadka

Prep: 35 minutes

Cook: 0 minutes

Method: Easy

Course: Main Course

Type: Indo-Chinese

Key Ingredients:

  • Noodles
  • Roasted peanuts
  • Bean sprouts
  • Schezwan sauce

The ever popular Mumbai street food bhel gets a Chinese avatar

Ingredients

  • Noodles, boiled and deep fried as required
  • Peanuts, roasted and crushed ½ cup
  • Bean sprouts ½ cup
  • Spring onions, finely chopped 4
  • Tomato ketchup 2 tbsps
  • Schezwan sauce 2 tbsps
  • Soy sauce 2 tsps
  • Vinegar (sirka) 1 tbsp
  • Salt to taste

Methods

  • Crush crispy noodles and put into a mixing bowl. Add peanuts, sprouted beans and spring onions.
  • Take tomato ketchup, Schezwan sauce, soy sauce and vinegar in a small bowl and mix well.
  • Take as much noodle mixture as you want in a serving bowl, add just enough sauce to coat the mixture but not make it soggy.
  • Sprinkle salt on top and serve immediately.

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Soya Bean Chinese Bhel

Soya Bean Chinese Bhel

By Chef Shantanu Gupte
By Health Mange More

Prep: 15 minutes

Cook: 20 minutes

Method: Easy

Course: Main Course

Type: Indo-Chinese

Key Ingredients:

  • Soya granules
  • Chinese cabbage
  • Green capsicum
  • Carrots
  • Schezwan chutney
  • Chilli oil

The various vegetables make this bhel nutrient rich

Ingredients

  • Soya granules 1 cup
  • Olive oil 1 tbsp + to deep fry
  • Spring onions, finely chopped ½ cup
  • Onions, sliced ½ cup
  • Chinese cabbage, shredded ½ cup
  • Green capsicum, thinly sliced ½ cup
  • Carrots, shredded ½ cup
  • Schezwan chutney 4 tsps
  • Chilli oil 2 tsps
  • Ginger water 2 tsps
  • Low sodium soy sauce 2 tsps
  • Salt to taste

Methods

  • Heat oil in a non-stick wok on high heat till the oil begins to smoke.
  • Add spring onions, onions, cabbage, capsicum and carrots and saute on high heat for 2 minutes.
  • Add Schezwan chutney, chilli oil, ginger water, soy sauce and salt and saute on a high heat for 1 minute. Remove from heat and transfer into a bowl.
  • Heat sufficient oil in a wok, add the soya granules and deep-fry till crisp (can dust arrowroot powder to make more crisp).
  • Drain on absorbent paper. Then add to the vegetables and toss well.
  • Transfer into serving bowls and serve immediately.

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Honey Fried Noodles

Honey Fried Noodles

By Chef Amrita Raichand
By Mummy Ka Magic

Prep: 5 minutes

Cook: 15 minutes

Method: Moderate

Course: Main Course

Type: Indo-Chinese

Key Ingredients:

  • Honey
  • Samosa patti
  • Vanilla ice cream

A popular Chinese dessert made with flat noodles – here samosa patti has replaced noodles

Ingredients

  • Honey for drizzling
  • Samosa pattis 7 to 8
  • Oil for deep-frying
  • Cornflour for dusting
  • Green USA pear ½
  • Vanilla ice cream 3 scoops
  • Black sesame seeds for sprinkling

Methods

  • Heat sufficient oil in a deep pan.
  • Roll the pattis and cut with scissors into thin strips in the shape of flat noodles. Dust some cornflour on top and mix.
  • Deep-fry sliced pattis  in hot oil till golden and crisp. Drain on absorbent paper.
  • Discard stem and bottom of USA Pear and cut into small pieces.
  • Put some fried noodles on the edges of a serving dessert platter. Put scoops of vanilla ice-cream in the center and put some chopped pear on top. Drizzle some honey and sprinkle some roasted black sesame seeds on top.
  • Serve immediately decorated with a small chocolate bird.

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