Schezwan Noodle Dosa

Schezwan Noodle Dosa

From the day the doctor has suggested more protein I have been going overdrive in trying to add more protein in our diets.

The one way I know is to give them food in the garb of junk food they worship. They hate dosa the ultimate breakfast food for my household and love noodles which I try and dole out sparingly.

 Do I succeed?

 Not as often for they get the noodles and make the stuff as often as they get a chance without informing me of course. The day they say you don’t worry we will manage is the day they are going to make either noodles or pasta, with my grumbling as a side dish.

Can you hence imagine their surprise when I told them in the evening to boil the Hakka noodle packet  and mix it with the Ching’s Schezwan  chutney that I had brought, all ready and waiting for me in the evening.

What I did was simple paper masala dosa but with brown rice and stuffed it with the boiled and chutneyed noodles.

 Since I was not sure about how they will be accepted and also since the noodles were made by the girls there was absolutely no veggies not even their favourite mushrooms. I could not bear to look at it hence garnished it with chopped spring onions.

Schezwan Noodle Dosa

Need I tell you how they were accepted? They were loved next time they have agreed to my suggestion that it will taste better with a few veggies like mushrooms, shredded carrots, cabbage, capsicum absolutely no green peas and cauliflower.

Schezwan Noodle Dosa

One of the best Tiffin box additions in my opinion.

Regular Masala Dosa

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Triple Schezwan ~Guest Post

When Nupur asked me to guest post for her I was honoured, pleased & proud that I have finally arrived.

Arrived on the blogging scene!! Yea!!!!

From the time I stated my place as an online  diary for my experiments, where my brother kept on pestering me to post pictures to now that is quite a journey.

From the few tremulous steps where my brother kept on guiding me every step to now (he does check out things for me, answers my queries, why should I search when he can easily answer).I have become more independent I don’t follow his suggestions at all!! Ha-ha!! His ideas are wonderful but I do not have the time to put them in practice immediately will work on them slowly.

Do check out Nupur’s place for my recipe here.

Is that all? No,do check out Nupur’s U K Rasoi where she chronicles her travels as she says “mediocre to food lover”, my current favourites  to name a few are

Scrambled cauliflower stir fry

Paneer masladaar

Brown rice idli

Herb Polenta with chili tomato

Not to say anything about her beautiful pictures.

Thanks Nupur  it was a pleasure.

Idli Chilli Fry

There is place in Panaji that serves Idli Chilli Fry and we used to make tracks there just to eat this one dish!

The name however evokes mixed reactions from the two kids the elder one drools and the younger runs off. The reason being the word “Chilli”! Chilli Chicken is not pungent no sir, very tasty but Idli Chilli Fry “So spicy…”!

Anyway I make it when ever I mood strikes me and I am left with idlis that I need to finish off.

Ingredients:

10 Idlis , cut into long batons and then split in 2

2 tblspn oil

7-8 garlic flakes, chopped fine

4 chillies, slit

3 onions, sliced

1 capsicum, sliced

1 tblspn Soya sauce

1 tblspn chilli sauce

2 tblspn tomato sauce

Spring onion greens (optional)

Method:

1.       Heat the oil in a non- stick pan and drop the garlic and chillies.

2.       When the garlic turns brown add the onion and fry till translucent.

3.       Add the sauces and stir well.

4.       Drop the idli batons and capsicum stir on a high flame.

5.       Serve immediately when all the idli pieces are coated with the sauce.

6.       Serve immediately.

P.S. :

In the original recipe in the restaurant the idli was fried golden and then make into this dish. The pieces hold shape well when you fry them. But as I am cutting down on oil I make this dish in this way. It does not taste bad in fact my kid does not know that I am not following the recipe to the T.

Linking this to Ekat's Kitchen

Priya's Now Serving

Hakka Noodles

For a packet of noodles (180 grams) boiled and drained as per the instructions add 1-2 tsp. Oil and toss the noodles till well mixed. (This prevents the noodles from sticking).

Since my hubby insists that I use a lot of vegetables the quantity of vegetables I use is more than the normal usages please adjust them as per your requirements.

2 small or 1 big carrots, peeled and made into longish baton about ½ inch long
10 french beans cut to match the carrots
1 capsicum (I use green ones but you could also use the red and yellow ones) again cut like the carrots
½ cup cabbage cut fine but lengthwise (use the Anjali grater)
½ cup green peas (I used frozen so I did not boil them)
3-4 onions chopped lengthwise
Shoots of one spring onion (You can use the onions for decorations or chop them up and fry them with rest of the onions)
2 maggi cubes (veg) crumbled
1 tblsps soya sauce (dark)
1 tsp chilli sauce
1tsp tomato sauce
2-3 tblsps oil

Method
1. Heat oil the onions add a pinch of the maggi cube any fry till the onions become translucent.
2. Add the carrots again a pinch of maggi cube and fry till the carrot change colour.
3. Repeat with the French beans, peas.
4. Add the sauces and the capsicum, cabbage, noodles adjust the salt.
5. Remove from the flame mix in the spring onion shoots and serve.

Veg Manchurian

It was Akanksha' s Birthday & hence we had Veg Manchurian and Hakka Noodles for all of us. Here is manchurian recipe.

For the Manchurian balls

1 cup cabbage, shredded

1 onion chopped fine

1 green chilli (optional)

¼ cup coriander chopped fine.

Salt

Maida

Oil for frying

Method:

1. Heat the oil.

2. Mix all the ingredients and form small balls. The dough naturally becomes wet as you mix the cabbage. So I have not specified the amount of maida needed. I needed about 1 and ½ cup maida.

3. Immediately Deep fry till golden brown. Drain and keep aside.

For the Gravy:

2 medium onions chopped fine

15-20 garlic chopped fine

1 tsp ginger

2-3 green chillies chopped fine

1 green capsicum, chopped fine

1 cup Spring onions the green shoots chopped

2 tblsps dark soya sauce

1tsp chilli sauce

1 tblsp tomato sauce

½ cube of maggi

2 tblsps corn flour dissolved in ½ cup water.

1 tblsps oil

Method:

1. Heat oil add the ginger garlic and green chillies and sauté till the garlic is golden.

2. Add onions and fry till pinkish.

3. Add the sauces and magi cube.

4. To make a gravy you have add water (decide on the amount of gravy you need and adjust corn flour accordingly) adjust salt and bring to boil. Lower the flame and mixing continuously add the corn flour mix.

5. As the mixture thickens add the capsicum and spring onion shoots.

6. Add the Manchurian balls.

7. Mix and serve immediately.

Spring Rolls

Ever since Seema showed me a packet of spring roll wraps, I have been itching to try them out. Since I have not as yet joined office I went hunting for a packet of the wraps. Once I got the wraps it was a small matter to get the necessary vegetables.

I read 2 recipes, but in the end as usual did it my own way, as I read the first one long after my vegetables were chopped and the second because my daughter suggested baking them.

So out of the 16 pieces I made 4 got fried and 12 got baked.
Since I liked the taste of the baked once I am going to bake the rest of them when I get down to it next.

Here are the ingredients

15-20 French beans, chopped very fine
4 small or 2 big carrots, chopped very fine (you may grate them)
3 florets of cauliflower, chopped very fine
¼ of a small cabbage, chopped very fine or grated
1 spring onion greens and onions chopped fine keep them separate
1 onion chopped very fine
4-5 cloves garlic
1 tblspn ginger grated
1 tsp sugar
½ tblspn chilli powder
2 tblspn tomato sauce
1tsp soya sauce
1tsp chilli sauce
½ tsp pepper
Salt to taste
1 tblspn oil

For sealing the spring rolls:

1 tblspn corn flour
1tblspn water

Method:
1. Blanch the French beans, carrots, cauliflower separately and drain them.
2. Heat oil. Add the garlic, ginger, onion both, the onion from the spring onion and the regular onion, on high flame for 2 minutes.
3. Add the rest of the ingredients and stir fry for 2 minutes on high flame.
4. Remove from fire and cool.
5. Thaw the spring roll wraps as per the instructions on the packet.
6. Wrap the thawed wraps in a damp kitchen napkin (it is easier to handle) and separate the sheets gently. My sheets were square.
7. Place the wrap on a plate. Put the filling in the centre of the roll; bring one corner of the wrap a little under the diagonal edge. You get a triangle.
8. Fold the two side corners towards the centre there tips overlapping.
9. Drizzle the cornflower sealant on the remaining corner then roll and seal.
10. Glaze the surface of the roll with oil if you are baking it.
11. Preheat the oven to 250ºC. arrange the roll in a borosil tray on the low rack cook on convection 250ºC for 20 minutes


P.S. You can use egg white for sealing the roll.

SCHZWAN SAUCE

1 cup red chilli sauce
1 tea spoon garlic paste
1 tea spoon ginger paste
1 tablespoon spring onions(chopped)
1 tablespoon coriander leaves (chopped)
1 tea spoon sugar
1/2 tea spoon white pepper pd
1/4 tea spoon red colour
2 tablespoon hot oil

Mix all ingredients to make sauce.

Chinese

Chinese in India is Indo-Chinese