Colorful easy Chowmein Noodles

Who does not like noodles and this dish would beat Maggie or TopRamen. All we need is some sauce and fresh green veggies to toss.

Ingredients:

1. Noodles - I used hakka noodles
2. Chopped Vegetables - Bell peppers, Carrot, Spring Onion, cabbage, mushrooms
3. Crushed Pepper, Chili flakes, salt & sugar to taste
4. Light or dark soy sauce, Red chili sauce
5. Finely chopped ginger, garlic
6. Vinegar  - 1/2 t.spn
7. Oil

Note - I used light soy sauce and very little in quantity. I do not like the dark color in the chowmein. You may toss in chicken pieces, add egg in the end. This is just veggieeee !

Preparation:

1. Boil water and cook noodles, till they are almost done. Drain water and transfer the noodles to cold water to stop the cooking process. Remove and set aside
2. Prepare the sauce. In a bowl add all required sauces, salt, sugar, pepper, chili, vinegar and little water. Mix well and taste the seasoning.
3. In a wok or large pan, heat some oil , i used regular vegetable oil
4. Toss in the ginger, garlic saute for few sec . Add in all vegetable and saute for a minute or 2 in high flame. We do not want the vegetables to be cooked but remain crunchy
5. Add the sauces let it cook for less than a minute.
6. Now add noodles, toss well so it;s coated with the seasoning. 
7. Add chopped spring onion switch off flame. Serve hot.

Prawn in Tangy Tomato Sauce

I love prawns, any cuisine regardless of Indian or continental. I experimented this dish with tangy flavor kind of sweet and light sour in desi style. I could only get small prawns for this recipe when I had to take pictures. Anyone who does not like tangy taste might not eat this as this is rich in tomato.

Ingredients (2 - 3 servings):

1. Prawns - 100 or 250 gms
2. Tomato - 3
3. Onion - 1
4. Fennel seeds 1 tb spn
5. Grated coconut - 2 tbl spn (optional)
6. Garlic - 8 - 10 pods
7. Ginger - 1 inch piece
8. Red chilli sauce - 2 tbl spn
9. Red Chilli powder - 1 tbl spn (optional)
10. Soy Sauce - 1/2 tb spn
11. Salt to taste
12. Oil - 2 tbl spn
13. Coriander leaves - a bunch - finely chopped 

Preparation:

1. Marinate the prawns in soy sauce and salt for about 15 - 30 minutes. If you do not have soy sauce you can use Lemon juice, from 1 lemon.
2. Make a fine paste of fennel, coconut, ginger and garlic by adding few drops of oil and water as needed. 
3. Make puree of onion and tomato separately by grinding them without water.
4. Heat oil in a pan add the ginger garlic mixture paste and saute for a minute.
5. Add onion paste, saute for a minute followed by tomato puree. Cook it for about 2 minutes while stirring occasionally to prevent sticking.
6. Now add Red Chili sauce and chili powder with salt and mix well. Once the raw smell is gone and cooked oil would separate and form on top.
7. Drop in the prawns, stir lightly and add water if  needed. Though I prefer to have it thick as shown in picture.
8. Simmer and cook for another 10 minutes, as this time check salt and spice, add if needed.
9. Sprinkle the coriander leaves, cover and cook for another 2 - 3 minutes.
10. This can be eaten with steamed rice or chapati or naan.

Note:

You may use small or large prawns

If you have problems in grinding little amount in mixie jar, first powder the fennel without water then ginger, garlic , coconut to form paste. I have experienced this various times, my mixie would not grind jeera or some seeds if added in small quantity with other ingredients. Example ginger and garlic would have been ground well but jeera remains as it is. If you experience the same try as i suggested.

Stir fried potato threads in garlic chili sauce

I have always been fascinated by Chinese Cuisines. This one is pretty simple, easy to prepare and tastes amazing as a starter or with Rice. I have given some pictures on slicing potatoes and cutting them, hope this will help you in chopping the vegetable.

Ingredients:

1. Large Potato -1 (Serves 2 - 3 person)
2. Garlic 10 pods, Finely chopped.
3. Salt as per taste
4. Red Chili Sauce - 1 Tb spn
5. Chili Flakes - 1 tb spn or as preferred
6. Fennel Seeds - 1 tb spn coarsely crushed.
7. Vinegar 1/4 tbl spoon (optional)
8. Olive / Sesame Oil for frying - 1 Tbl Spoon  OR  Regular cooking  oil if you do not prefer other oil

Steps to Cook:

Slice the potatoes as described, soak in water for about 15 min. After that wash twice in fresh water and take potatoes off of water and keep aside

Heat oil in a large non stick pan (pan or wok suits well to fry). [Whole recipe is done in medium flame]

Add garlic followed by chili flakes, crushed fennel seeds, and chili sauce. Saute for less than a minute.

Add the washed potato threads and sprinkle salt. Saute lightly and toss well. After a minute add vinegar and toss again so that almost all of the potatoes get coated.

Toss and fry for 4 - 5 minutes. You can notice the potatoes loose it hardness and become soft, at this point taste for seasoning and add if extra salt is needed.

Serve hot, it can be eaten as starter before meal, or with plain rice or just that.

Try this and do surprise your loved ones. Keep cooking and share your reviews.

Stir fried potato threads

This is an easy and quick recipe, with the ingredients from our kitchen. Tips on slicing the potatoes is given in my other similar recipe - Potato threads with greens.

Ingredients:

1. Medium sized potatoes - 2 (Serves 3-4 person)
2. Green Chile - as needed (chop finely)
3. Garlic 4 - 5 pods, Finely Sliced not chopped.
4. Salt as per taste
5. Vinegar 1/2 tbl spoon (optional)
6. Olive / Sesame Oil for frying - 2 Tbl Spoon  OR  Regular cooking  oil if you do not prefer other oil

Steps to Cook:

Slice the potatoes as described, soak in water for about 10 min. After that wash twice in fresh water and take potatoes off of water and keep aside

Heat oil in a large non stick pan (pan or wok suits well to fry). [Whole recipe is done in medium flame]

Add the potato threads and saute for a min followed by garlic. Give quick toss.

Add little vinegar (1/2 tb.sp) if you like, to add up the taste and retain the color.

Add the green chili and salt, continue to cook.

Toss and fry for 4 - 5 minutes. You can notice the potatoes loose it hardness and becomes soft, at this point taste for seasoning and add if extra salt is needed.

Serve hot, it can be eaten as salad or starter before meal, or with plain rice or just that.

Try this and do surprise your loved ones. Keep cooking and share your reviews.

Stir fried French beans in Soy Sauce

Preparation of this dish is almost similar to preparing Stir fried Beans – Chinese way. Ingredients are the same except for addition of soy sauce, powdered fennel seeds instead of crushed, and chilli flakes instead of chopped red chillies. You may use the same if you prefer.

Ingredients (2 servings):

1. Fresh French beans – 200 gms
2. Red Chillies  10-12 crushed or as cut in halves
3. Garlic 10 – 12 pods, finely chopped
4. Fennel seed powder  – 2 tbl spn
5. Oil to fry  2 – 4 tbl spn
6. Soy sauce – 1 tbl spn
7. Salt as needed
8. A bowl of ice water

Preparation:

1. Wash beans and cut in 3 inch long (approx. the length matches the index finger)
2. Boil water in a large vessel, add salt and the beans. Stir occasionally. Cook beans until they are 3/4^th done. Do not overcook. This process would take approx. 5 – 6 minutes. While the bean is getting cooked prepare the ice water in a bowl.
3. Separate the bean from the hot water and transfer to the prepared ice cold water, this stops the cooking processes and the bens would not turn soggy but crunchy.
4. Transfer the beans from the ice cold water in few seconds; do not let it be there for more than 20 – 30 seconds.
5. Heat a wok or large pan (not kadai) and add oil. Once the oil is hot enough add the garlic followed by fennel seed powder and sauté them for few seconds and add in the chillies.
6. This whole dish is prepared in high flame. Now add the beans, sprinkle salt followed by soy sauce. Stir and toss as needed until the beans are fully done.
7. Sever hot with plain rice or can be eaten as starter.

Note:

 If the beans are not too long, I usually cut off the ends and use the beans as it is in full length.  If you have more beans you have to fry in small batches. Ajino motto is not good for health; if you prefer to add that extra flavour just add a pinch of it, although it is not necessary.

Stir fried French beans – Chinese way

I fell in love with this dish when I visited China. As a matter of fact I always preferred stir fried food be it vegetarian or fish or meat in China. All such dishes go along with a bowl of steamed rice. Try this if you go to China. I even had shrimp omelet with rice and it was heavy for a meal. In my preparation I have used olive oil; you can try with whatever oil you use in your kitchen and share how it turned out. It’s an easy dish without complex ingredients. I have tweaked a bit with Indian spices.

 

Ingredients (2 servings):

1. Fresh French beans – 200 gms
2. Red Chillies 10-12 cut in halves or chopped
3. Garlic 8 – 10 pods, finely chopped
4. Fennel seeds crushed – 2 tbl spn
5. Oil to fry  2 – 4 tbl spn
6. Salt as needed
7. Ajinomotto (Optional)
8. A bowl of ice water

Preparation:

1. Wash beans and cut in 3 inch long (approx. the length matches the index finger)
2. Boil water in a large vessel, add salt and the beans. Stir occasionally. Cook beans until they are 3/4^th done. Do not overcook. This process would take approx. 5 – 6 minutes. While the bean is getting cooked prepare the ice water in a bowl.
3. Separate the bean from the hot water and transfer to the prepared ice cold water, this stops the cooking processes and the beans would not turn soggy but crunchy.
4. Transfer the beans from the ice cold water in few seconds; do not let it be there for more than 20 – 30 seconds.
5. Heat a wok or large pan (not kadai) and add oil. Once the oil is hot enough add the garlic followed by fennel seeds and saute them for few seconds and add in the chillies.
6. This whole dish is prepared in high flame. Now add the beans, sprinkle salt. Stir and toss as needed until the beans are fully done.
7. Sever hot with plain rice or can be eaten as starter.

 

Note:
If the beans are not too long, I usually cut off the ends and use the beans as it is in full length.  If you have more beans you have to fry in small batches. Ajinomotto (Monosodium Glutamate) is not good for health; if you prefer to add that extra flavor just add a pinch of it, although it is not necessary.