Veg Spring Roll

Though I am not a big fan of Chinese food, I have always loved spring rolls. I started making them after I came to US. That time I was not aware about readymade spring roll sheets. So I would make a dough using plain flour and roll it into a thin sheet. It would taste good, but still it was not a neat job, rolls would not be tight and crispy as they should be. Soon I found these square sheets in Indian grocery store. I again tried with these sheets, at least one problem was solved that spring rolls came out crispy. But they still did not have a nice look and feel and sometimes they would fall apart while frying. Then I came across a video on YouTube that showed how to roll them. And this time it came out unbelievably perfect. Ideally spring roll should have sprouts and noodles but this was my last minute decision that I worked only with veggies.

Makes 12 rolls

Preparation Time: 20 Minute

Cooking Time: 20 Minute + cooling time

Ingredients

Finely chopped/shredded veggies,

2-3 cloves of garlic

¼ cup cabbage

½ cup carrots

¼ cup green pepper

¼ cup onion

½ cup green beans

2 tbsp scallion

12 pc spring roll sheets

1 tsp olive oil

1 tsp green chili sauce

1 tsp soy sauce

½ tsp vinegar

¼ tsp sugar

Salt and pepper

Oil for frying

Procedure

1. Heat olive oil in skillet. Add chopped garlic and onion

2. When onions are slightly cooked, add remaining veggies except scallions and mix well

3. Add salt, chili sauce, vinegar, soy sauce and sugar

4. Let this mixture cook on low flame uncovered and stir in between. It is not required to cook veggies thoroughly

5. When mixture becomes dry (about 15 minutes), turn off the heat and add scallion and black pepper. Let it cool down completely at room temperature

6. Defrost spring roll sheets as per instruction and keep them covered in moist towel

7. Now as shown in the picture, place a sheet diagonally, apply flour paste on all four sides (flour paste = whole wheat flour + water) and place stuff such a way so it does not touch the edges

8. Tightly roll the sheet and apply some more flour paste if required to seal the roll thoroughly

9. Do not let them sit for a long time and fry them immediately on both sides on low flame

10. Serve hot and with soy sauce, if desired

Veg. Fried Rice

HE is a Chinese-Food Lover and I am not so good at making it. I also hate going to Chinese Restaurants because most of them stink horribly. So I had to learn to make it reasonably well and I am glad now I can make almost restaurant style fried rice. It makes a complete meal with soup and/or stir fried veggies. You can try same recipe with white rice, but I always preferred brown rice.

Serves 2-4

Preparation Time: 20 Minute + soaking time

Cooking Time: 30 Minute

Ingredients

1.5 cup brown rice

1 tbsp olive oil

Thinly sliced veggies,

1 green chili

1 cup onion

¼ cup carrot (1 medium carrot)

¼ cup green pepper

½ cup green beans (15-16 pc)

2-3 tender leaves of cabbage

2-3 cloves of garlic

2 tbsp green onion

3 tsp soya sauce

3 tsp green chili sauce

1 tsp chili vinegar

Salt and Pepper

Procedure

1. Wash and soak rice for 1.5 to 2 hour and pressure cook it with 1.5 cup of water

2. Thinly sliced all veggies and microwave beans, carrots and green pepper in a steam bag for about 5 minutes or until they are half cooked

3. Heat oil in skillet, add garlic and onions

4. Stir until onions become translucent and then add remaining veggies

5. Add salt, soya sauce, chili sauce and vinegar

6. Do not cover the skillet and stir in between until veggies reach desired tenderness (I like them little crunchy)

7. Add rice and stir well

8. Add black pepper and green onions

9. Put rice in microwave safe bowl, cover it with aluminum foil and cook it at 300 degree F for about 15 minute

Vegetable Machurian

Here I am with another Chinese Dish. The other day I came across video on how to make Veg. Manchurian by Sanjeev Kapoor. After watching video, I was tempted – both to cook and to eat. I used more or less same recipe to make sauce but made some modifications for Manchurian Balls.

Serves 4 (Makes about 25 Manchurian Balls)

Preparation Time: 45 Minute

Cooking Time: 45 Minute

Ingredients

For Manchurian Balls,

1 cup string beans, finely chopped

1 cup cabbage, finely chopped

1 cup carrots, finely chopped

½ cup green pepper, finely chopped

2 tbsp plain flour

3 tbsp corn flour

Salt and Pepper per taste

Oil for frying

For Manchurian Sauce,

1 tbsp olive oil

4-5 cloves of garlic, finely chopped

1 tbsp fresh ginger, finely chopped

1 tsp green chili, finely chopped

½ cup onion, finely chopped

¼ cup soya sauce

2 tsp vinegar

1 tsp sugar

4 tbsp corn flour

Scallions for garnishing

Salt and pepper

Procedure

1. Mix all finely chopped veggies, add salt and keep them aside

2. Squeeze veggies in muslin cloth to remove access water

3. Add plain flour, corn flour, salt and pepper

4. Deep fry these balls on low flame until crisp brown

5. If balls break or do not come out crispy, add some more flour

6. Heat olive oil in sauce pan, add garlic, ginger, chili and onions

7. Add soya sauce (I used little less than ¼ cup), vinegar, salt and sugar

8. Whisk corn flour with 4-5 cup water and add to sauce pan

9. Bring mixture to boil, add more water/corn flour depending on consistency you want

10. Turn off the heat and add pepper

11. Add Manchurian balls to sauce, leave for 10-15 minute and garnish with scallions

We had it with plain white rice, but brown rice/fried rice tastes even better. Also, in Manchurian Sauce, vegetable stock will bring better taste than just water.

Hakka Noodles

I had never loved Chinese food much while I was in India. My mom would also not make it very often, since almost all dishes require use of soya sauce and vinegar. In USA, I found it difficult to sit and eat in authentic Chinese Restaurants due to smell problems. Gradually I started making few dishes at home. Now I can perfectly make Hakka Noodles. With soup, it has become our favorite Friday Dinner Menu.

Serves 2-4

Preparation Time: 30 Minutes

Cooking Time: 30 Minute

Ingredients

7 oz pack of Ching Noodles

½ cup string beans, thinly sliced

½ cup shredded cabbage

½ cup carrots, thinly slices

1 cup onions, thinly sliced

1/3 cup green pepper, thinly sliced

2-3 cloves of garlic, finely chopped

2 tbsp Ching soya sauce

2 tbsp Ching green chili sauce

1 tbsp Ching chili vinegar

2 tbsp scallions, finely chopped

2 tbsp olive oil

Salt and Pepper

Procedure

1. Cut/chop all vegetables and keep them aside

2. Boil noodles as per instruction with salt and little oil, it should be little undercooked

3. Meanwhile steam beans and carrots in microwave for 2-3 minutes

4. Heat oil in saucepan, add garlic and onion

5. When onions turn translucent, add carrots, beans, cabbage and pepper

6. Add salt, soya sauce, chili sauce and vinegar

7. Cook covered until desired tenderness is achieved, I like them little crunchy

8. Add noodles, stir gently

9. Turn off the heat, add black pepper and garnish with scallions