CABBAGE MANCHURIAN

Preparation Time: 15 mins
Cooking time: 30 mins

Serves 4.

Ingredients:

Section 1:
For Manchurian Balls:

2 cups grated cabbage
1 cup maida flour
1 teaspoon ginger paste
1 teaspoon garlic paste
salt to taste
oil

Section 2:
For Gravy:

1/2 cup capsicum, chopped
1/2 cup spring onions, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
3 dry red chillies
1 teaspoon corn flour
1 tablespoon soya sauce
1 teaspoon vinegar
1/4 teaspoon food color
salt to taste
oil

Method

Mix all the ingredients in section 1, except oil, using little water. The dough should be of consistency for making small balls. Make small balls and deep fry them in the oil until they turn golden brown.

Heat oil in a pan. Add ginger garlic paste, crushed red chillies from section 2 and fry for a minute. Add salt, spring onions, capsicum and stir fry on high flame for a minute. Add 1 cup water and bring it to a boil. Dissolve corn flour in 1/4 cup water and gradually add to the gravy, stirring continously till it resumes boiling. Boil till the gravy becomes transparent.

Add soya sauce, food color and manchurian balls. Cook until it is dry. Remove from fire and add vinegar.

Serve hot...

BLAZING NOODLES

Wheat noodles appeared in Northern China where they were established by AD 100, probably using technology imported from the Middle East. Noodle shops were all the rage by the Sung dynasty. Chinese rulers were the first to enjoy them, but, as wheat based noodles are nutritious, store well, and are easy to prepare, they were quickly adopted by other people. Their popularity has yet to diminish. From China, noodles found their way into cuisines of most Asian countries: Taiwan, Vietnam, Japan, Cambodia, Laos, Malaysia, the Philippines, and Singapore.

In the Chinese culture, noodles symbolize longevity. By eating noodles, it was believed that a long life would be achieved. Additionally, it is still common for noodles to be served at birthday parties instead of birthday cake. Chinese New Year’s is another occasion in which noodles are served to ensure a long life.

Preparation Time : 30 mins
Cooking Time : 15 mins

Serves 4.

Ingredients:

Section 1:
For Blazing Noodles:

3 cups boiled noodles
1/2 cup spring onions, chopped
1/2 cup capsicum, chopped
1/2 teaspoon Ajinomoto
1/2 cup schezuan sauce
1 tablespoon chilli oil
1 tablespoon oil
salt to taste

Section 2
For Schezuan Sauce:

8 dry red chillies
3 tablespoon vinegar
1/2 teaspoon sugar
1 tablespoon garlic, chopped
2 tablespoon till oil
1/2 teaspoon salt

Section3
For Chilli Oil:

4 red dry chillies
2 tablespoon till oil

Method

Heat oil to smoking point and add red chillies from section 3. Switch of the stove, cover and keep for 2 hours. Strain and store the oil.

Soak dry red chillies from section 2 in luke warm water for 15 mins. Drain water and grind the red chillies with all other ingredients, except oil, from section 2. Heat oil to smoking point and pour the paste over.

Boil water and add the noodles. Add 1 teaspoon salt and oil. When the noodles are cooked they will rise to the top. Drain water and add a little more oil. Mix it gently.

Heat oil in a large wok. Add spring onions, capsicum and stir fry on high flame for 2 mins. Add ajinomoto, sechezuan sauce, salt and noodles to it. Stir on high flame for 2 mins. Pour chilli oil on top and stir well.

Serve Hot...