BABYCORN IN HOT GARLIC SAUCE

BABYCORN IN HOT GARLIC SAUCE

Babycorn is described as being a low carb high fibre corn. It is tasty and looks attractive in any dish. I make dishes using babycorn once in a while so you will find elsewhere in this blog recipes for Crispy Chilli Babycorn, Babycorn Masala (Microwaved), and Spicy Babycorn Satay.

Today's recipe is for a dish made in the Indian Chinese style. I tried it out and it was great with fried rice.

It is adapted from Babycorn in Hot Garlic Sauce in Aarthi's popular Yummy Tummy blog.

Ingredients:

• Babycorns, 275 grams, about 15 in number, 
• Cornflour, 1/4 cup
• Salt, to taste
• Pepper, to taste
• Oil, 2 -3 tbsp

For Sauce:

• Ginger, chopped, 1 tbsp
• Garlic, chopped, 2 tbsp 
• Small sized Onion, chopped finely, 1
• Green Chillies, chopped, 2
• Tomato Ketchup, 4 tbsp
• Soy Sauce, 2 tsp
• Chilli Powder, 2-3 tsp, or to taste
• Vinegar, 1 tsp
• Salt, to taste
• Sugar, 2 tsp
• Spring Onions, finely chopped, 2 tbsp- for garnish

Method:

Wash the babycorns and cut them into half lengthwise
In a vessel, place the babycorn, add adequate water and boil for about 5 minutes till they become tender

Drain away the water and transfer the babycorn to a bowl
Mix in some of the cornflour, salt and pepper. Add a little water and mix so that the babycorn is well coated.
Make a slurry with the remaining cornflower and keep aside for later use.

Heat oil in a pan, and when it gets hot add the babycorn. Fry them till they become golden brown and crisp. Remove from the pan and keep aside.

In the same pan, add the chopped ginger, garlic and fry till golden and give off a nice aroma

Add chopped onion, green chillies, and a little salt. (Note: the sauces you will soon add also have salt content)
Saute till the onions turn a golden brown

Add tomato ketchup, soy sauce, chilli powder and mix well

Now add some water and bring to a boil.

Add vinegar, sugar and mix well

Add the cornflower slurry kept aside  

Once it thickens, add the shallow fried babycorn back in, mix well and cook for 1-2 minutes

Finally, garnish with spring onion green.

OUR DINING EXPERIENCE: MAINLAND CHINA

OUR DINING EXPERIENCE: MAINLAND CHINA

Both my husband and I are fond of Chinese food, or really the Indian version of Chinese food which is popularly called Indian-Chinese. Recently to celebrate my birthday, we went to Mainland China in Jayanagar, Bengaluru which is one of several Mainland China restaurants in the city. I know there are many others in Whitefield, Malleshwaram, Koramangala, Indiranagar and so on..

It is important to make a reservation especially when you are dining there in the week end. We did so when we reached there at 1.30 p.m. we were straight away escorted to a table for two. Initially it looked as if there weren't too many diners but within no time it filled up. Soon there were no tables empty at all.

To start with, we ordered the Leechis and Basil Quenchers . These mocktails  tasted out of this world. The blend of the leechis and basil was a treat to the palate.

There is so much to choose from when it comes to soups. We overlooked the more common Sweet Corn Soup, and Lemon & Coriander Soup opting for the Hot and Sour Soup. This is made with soy and crushed white peppercorn. It was quite delicious.

For starters, we asked for the tried and trusted Assorted Non- Vegetarian Dimsum Platter. We read from the menu that Dimsums mean Heart's Delight in Chinese. The best part of the Dimsums is that they are lightly spiced and steamed. The platter had a good mix with Chicken Siu Mai, Pan Grilled Crab Cake and Prawn Hargao. These were delectable especially as we dipped them in the accompanying sauces. We particularly liked the orange sauce made with mustard with chillies.

For the main course, we did not  want to experiment so chose a combination of fried rice and fish, We skipped the offerings in noodles. There was again innumerable types of fried rice to choose from.  We opted for the Prawns Fried Rice which we had with Chilli Basil Fish served with Devil's Sauce as this was marked as being more spicy than the others on the menu. Both these dishes were great. The quantity served was quite adequate for the two of us. We were so engrossed in enjoying the fried rice and fish that no pictures were taken. That shows just how delicious they were!!

You can't leave without dessert, can you? We opted for the Dessert of the Day which was Date Ice Cream with Palm Jaggery and Roasted Almonds. It was well worth the extra calories that must have gone in.

All in all, we left entirely satisfied with the dining experience. The food was exceptional, the service and ambiance were pretty good too.

Highly recommended if you are looking for a tasty Chinese meal.

SCHEZWAN GOBHI MATAR

SCHEZWAN GOBHI MATAR


Gobhi Matar, a vegetarian dish made of cauliflower (phoolgobhi ) and green peas (matar)  is an old favourite in most of our homes. Can you imagine this traditional dish being given an interesting twist?

This is what attracted me to Schezwan Gobhi Matar in Food Food TV.  I have adapted this from Master Chef Sanjeev Kapoor's recipe in which this dish is given an Indian-Chinese touch by using Schezwan Chutney, a key ingredient in many Chinese dishes.

I was very keen on trying it out and I am glad I did because it tasted great both with fried rice and with rotis. We loved the spice level but if you prefer your dishes to be more mild, you can reduce the Schzewan Chutney and the Green Chillies.

Ingredients:

• Gobhi (Cauliflower), medium-sized, 1/2
• Matar (Green Peas), frozen, 1 cup
• Ching's Schezwan Chutney, 4 tbsp, or to taste
• Asafoetida, 1/4 tsp
• Ginger, finely chopped, 2 tsp
• Green Chillies, chopped. 2
• Lemon Juice, from half a lemon
• Oil, 1 tbsp
• Salt, to taste
• Fresh Coriander Leaves, roughly chopped, a few sprigs

Method:

Break the cauliflower into florets. Place the florets in salt water with a little turmeric powder for about 5 minutes to get rid of impurities. Wash the florets and keep aside.
Heat oil in a non-stick wok and when it is hot add the asafoetida, followed by the finely chopped ginger and the chopped green chillies
Saute for about a minute
To this add the cauliflower florets and the frozen green peas and mix well
Next add the Schezwan Chutney and mix well
Add 3/4 cup of water, mix and cook till the cauliflower florets get done and the excess water evaporates to make a semi-dry dish. Take care that the cauliflower florets are not overcooked.
Now add the lemon juice and mix well
Finally, garnish with roughly chopped coriander leaves
Serve hot with fried rice or rotis

CRISPY CHILLI BABY CORN

CRISPY CHILLI BABY CORN

I am always on the look out for recipes for starters, as they set the tone for a dinner as it were. Some of the interesting starter recipes you will find elsewhere in this blog are Hara Tawa Paneer, Semolina Roast Potato, and Paneer Tikka Kathi Rolls.

I recently came across this Indian Chinese starter which I have adapted from Crispy Chilli Baby Corn by Richa Sharma in Sify Bawarchi. I particularly liked that in this dish we shallow fry the baby corn and not deep fry it.

As is common with dishes in Indian Chinese cuisine there are a large number of items in the Ingredients but I assure you the final result is well worth getting them all together.

Ingredients:

• Baby Corn, 250 gms, 
• Small-sized Onions, 2 
• Spring Onion Whites, 1/3 cup.
• Spring Onion Greens, 1/4 cup.
• Ginger, chopped, 1 tbsp
• Garlic, chopped, 1 tbsp
• Capsicum, large-sized, 1,
• Green Chilli Paste, 1 tsp
• Tomato Sauce, 1 and 1/2 tbsp.
• Soya Sauce, 2 tsp
• Vinegar, 2 tsp
• Sugar, 1/2 tbsp.
• Corn Flour, 1 tbsp.
• Water, 5 tbsp.
• Salt, to taste,
• Oil, 2+ 1 tbsp.

For the Marinade:

• Corn Flour, 1 tbsp.
• Ginger Garlic Paste, 1/4 tsp
• Black Pepper Powder, a large pinch or 1/8 tsp
• Salt, to taste
• Water, a few tbsp.

Method:

Cut the baby corn into 1 " pieces, quarter the onions, and chop the spring onion whites and greens. Keep aside.

Thinly slice the capsicum. Keep aside.
Prepare the marinade by mixing the ingredients listed under "For The Marinade" (black pepper powder, ginger garlic paste, salt, corn flour and water) in a bowl.
Marinate the baby corn in this for about 10 minutes
Heat 2 tbsp of oil in a thick-bottomed pan and when it gets hot add the marinated baby corn and shallow fry on medium flame till it turns golden brown on all sides. Keep aside.
Heat 1 tbsp oil in a thick-bottomed wok and when it gets hot add the chopped ginger and garlic
Saute on high flame for 1/2 a minute
Add the chopped spring onion whites and quartered onions and saute for 2-3 minutes
Next add the thinly sliced capsicum and stir fry for about 2 minutes
Add green chilli paste, tomato sauce, soya sauce, vinegar, sugar and mix well

Add the shallow fried baby corn and toss for a minute on high flame

Add 1/4 cup of water, mix well, check for salt (and add if necessary)

Now add the paste made of 1 tbsp of corn flour and 5 tbsp of water
Mix well and toss on high flame for 2- 3 minutes

Add most of the chopped spring onion greens and combine

Lastly, garnish with some more spring onion greens

Serve hot

CHILLI MUSHROOM

CHILLI MUSHROOM

From time to time we make dishes using mushrooms as they are good for health apart from being so tasty. They lend themselves well to Indian-Chinese cuisine and elsewhere in this blog you will find recipes for Schezwan Mushroom, and Mushroom Pepper Fry.

One of the advantages of making dishes of mushroom is that they get cooked very fast and can be cooked and served in relatively short times.

Today's dish is adapted from the recipe for an Oriental Starter called Chilli Mushroom from the website of The MJ Residency, one of the premier hotels of  Dehradun. I have used the regular green capsicum (bell pepper) but if you want a more attractive presentation, you could use red and yellow capsicums as well.

We loved the Indian-Chinese flavours of the mushrooms with ginger and garlic blended with vinegar and soy.

Ingredients:

• Button Mushrooms, 200 gms
• Garlic, finely chopped, 1 tsp
• Ginger, finely chopped, 1 tsp
• Green Chillies, finely chopped, 1 tbsp.
• Spring Onions, chopped, 1 cup
• Capsicum, sliced, 1/2 cup
• Black Pepper Powder, freshly crushed, to taste
• Salt, to taste
• Oil, 1 and 1/2 to 2 tbsp.

For the Cornflour Mixture:

• Cornflour, 1 tbsp.
• Vinegar, 1 tsp
• Soy Sauce, 1 tsp
• Water, 1/4 cup

Method:

Clean the button mushrooms and slice or quarter them. Keep aside
In a bowl, mix together the cornflour, vinegar, soy sauce and water to form a mixture. Make sure there are no lumps by mixing it well. Keep aside

Heat oil in a thick-bottomed kadhai and when it gets hot, add the chopped garlic, ginger, and green chillies. Saute on medium flame for about 1 minute till the garlic gives off a good aroma

Add the chopped spring onions and saute on medium flame for 1 minute

Add the capsicum and saute on medium flame for 1 minute. Do not overcook the capsicum as they should remain crisp and crunchy

Add the sliced mushrooms and salt, and mix gently. There is no need to add water as the mushroom give off their own juice when salt is added. Cook on medium flame for 2-3 minutes tossing occasionally.

When the mushrooms are nearly cooked, add the cornflour mixture and pepper powder, mix gently and cook on medium flame for 2 minutes stirring occasionally

Serve hot as a starter or as a side dish

SCHEZWAN MUSHROOM

SCHEZWAN MUSHROOM

Indo-Chinese cuisine is something that many of us in India relish. Noodles, fried rice, chop suey, with their many variations are made and served in every nook and corner of our country. Elsewhere in this blog, you will find recipes for a few Indo-Chinese dishes such as Schezwan Potatoes, Hakka Mushrooms, and Schezwan Rice.

Today's recipe is for Schezwan Mushroom adapted from Tasty Indian Recipes. I like the dry version of this dish which can serve as a starter or as a side dish. While you can make and use home made Schezwan Sauce, I have used my favourite, the store bought Ching's brand of Schezwan Sauce.

Ingredients:

• Button Mushrooms, 200 gms
• Onion, medium-sized, sliced, 1
• Ginger and Garlic, finely chopped, 2 tbsp
• Cabbage, shredded, 1/2 cup
• Green Chillies, slit, 2
• Carrot, cut into thin strips,1/4 cup
• Capsicum, medium-sized, sliced, 1
• Tomato Ketchup, 2 tsp
• Cornflour, 1 tsp 
• Sugar, 1/4 tsp
• Vinegar, 1/2 tsp 
• Ching's Schezwan Sauce, 2 tbsp
• Dark Soy Sauce, 1/4 tsp
• Salt, to taste
• Oil, 1 tbsp
• Spring Onion Greens, finely chopped, for garnishing

Method:

Clean the mushrooms and keep aside

Dissolve the cornflour in 1/4 cup of water, keep aside

In a thick bottomed non-stick kadhai, heat the oil and when it gets hot add the sliced onions and stir fry

Immediately add the chopped ginger and garlic and stir fry for a couple of minutes on high flame till it gives off a good aroma

Now add the mushrooms, shredded cabbage, slit green chillies, carrot strips, and the sliced capsicum

Add salt, mix well and continue to stir fry

Add the tomato ketchup, cornflour, and sugar, mix well and toss the vegetables quickly 

When the mushrooms are almost cooked, add the vinegar, Schezwan sauce and dark soy sauce

Toss once again, mix well and cook for two more minutes

Garnish with chopped spring onion greens and serve hot

LEMON AND CORIANDER SOUP

LEMON AND CORIANDER SOUP

I like to supplement our dinners with soups from time to time as they are both healthy and tasty, especially when they are designed not to be too heavy on the stomach. You will find recipes for Tomato & Carrot Soup and Spinach Soup elsewhere in this blog.

Recently while lunching at the Bangalore Club we had Lemon and Coriander Soup as part of the Chinese Buffet and I liked it so much that on reaching home, I looked for recipes for this. Based on this search, I have adapted today's dish from the recipe for Lemon and Coriander Soup done in the Indian-Chinese style by one of my favourite cookery experts, the late Tarlaji Dalal.

The vegetable stock adds to the flavour of the soup while the cornflour and water mixture helps to thicken it.

Ingredients:

• Lemon Juice, 1 tbsp
• Coriander leaves, finely chopped, 1/4 cup
• Oil, 2 tsp
• Garlic, finely chopped, 2 tsp
• Green Chillies, finely chopped, 2 tsp
• Onions, finely chopped,1/4 cup
• Cabbage, finely chopped, 1/4 cup
• Carrots, finely chopped, 1/4 cup
• Vegetable stock, 3 cups  # see note below for making vegetable stock
• Cornflour, 2 tsp 
• Salt, to taste

Method:

Prepare the vegetable stock ( as given below) and keep aside
Dissolve 2 tsp of cornflour in 2 tbsp of water and mix well to avoid forming of any lumps. Keep aside
In a pan, add oil and when it gets heated add the chopped garlic and chopped green chillies.
Saute on medium flame for a few seconds.
Next add the chopped onions and saute for a couple of minutes
Add the chopped cabbage and carrots and saute on medium flame for 1 minute
Now add the prepared vegetable stock, lemon juice, salt, and the mixture of cornflour and water
Mix well and cook on medium flame for 2-3 minutes
Lastly, add the chopped coriander leaves and mix well
Serve hot immediately.

# To prepare the vegetable stock : Simmer in water for about 20 minutes, 1/4 cup each of roughly chopped onion, cabbage, carrot, cauliflower. You may also add 2 tbsp of celery. Then obtain the stock by straining the mixture, retaining the liquid and discarding the boiled vegetables.

FRENCH BEANS AND GARLIC

FRENCH BEANS AND GARLIC

They say that our Indian version of "Chinese" cooking is really not authentic but perhaps more of what may be called "Indian Chinese." Be that as it may, we love it!! Some recipes that I have tried and enjoyed include Hakka Mushrooms, and Spring Onion and Chili Fried Rice. 

This addition to my list of Indian-Chinese recipes is French Beans and Garlic adapted from Tarla Dalal. In this, French Beans are tossed with fresh sliced garlic and soya sauce to make a delightful accompaniment to Fried Rice or Noodles.

Ingredients: 

• French Beans, 2 cups
• Garlic, finely chopped, 2 tsp
• Oil, 1 tbsp
• Soy Sauce, 1 tbsp
• Sugar, 1 tsp
• Salt, to taste
• Cornflour, 1 tbsp

Method:

De-string and blanch the French Beans. Cut them into long strips. Keep aside.

Dissolve the cornflour in 2 tbsp of water. Keep aside.

Heat the oil in a thick-bottomed kadhai. When it gets heated and smokes, add the chopped garlic and saute on high flame for about 30 seconds or till the garlic turns golden brown

Add the blanched French Beans, mix well and saute on high flame for 2-3 minutes

Add the sugar, soya sauce and salt, 

Toss well and saute on high flame for another minute

Add the cornflour mixture, (which acts as a thickening agent to bind the beans together), mix well and cook for a few seconds

Serve hot with fried rice or noodles

CARROT, POTATO AND CAPSICUM STIR FRY

CARROT, POTATO AND CAPSICUM STIR FRY

January 26 is our Republic Day and it has for the past few years become common for us to prepare some dish which is tricoloured on this occasion. After making the usual sandwiches, idlis, upma etc I decided to try something different this year.

I made this dish - Tricoloured Veggies- using carrot, potato, and capsicum. To give it a different taste from the usual, I have added garlic and vinegar to give an Indian-Chinese flavour to this Carrot, Potato and Capsicum Stir Fry.

Ingredients:

• Carrot, large,1
• Capsicum, medium-sized, 1
• Potato, medium-sized, 1
• Garlic, 1-2 pods
• Oil, 1 tbsp
• Vinegar, 1/2 tbsp
• Pepper Powder, to taste
• Salt, to taste

Method:

Wash and cut the carrot and potato into strips.

Apply salt to the potato strips and keep aside
Wash, de-seed and slice the capsicum into strips

Chop the garlic fine

Heat oil in a thick bottomed pan, when it gets heated add the chopped garlic and saute till it turns slightly golden and you get a good aroma

Add the potato and carrot strips

Cook keeping it covered on low/medium flame stirring from time to time

When potato and carrot are nearly cooked, add the capsicum strips and salt to taste.
Remember that some salt has already been added to the potato.
Cook for a few minutes more taking care that the capsicum remains crisp and does not get overcooked
Sprinkle freshly ground pepper powder and lastly add the vinegar and mix thoroughly

HAKKA MUSHROOMS

HAKKA MUSHROOMS

I had already made noodles and was looking to make a dish with mushrooms to go well with it when I came across this recipe.

It was easy to make, took just about 20 minutes to complete and made a tasty combination with the mushrooms (tossed in garlic, chilli and soy sauce) complementing the noodles so very well.

You will like this dish if you enjoy the dark soy sauce as we do. Remember, as mushrooms shrink in volume when cooked, this recipe is adequate for a serving for two.

 I have adapted this from Hakka Mushrooms by Tarlaji Dalal, a cookery expert whom I greatly admire.

Ingredients:

• Mushrooms, cut into halves, 200 gms
• Cornflour, 1 tsp
• Soy Sauce, 2 and 1/2 tbsp
• Garlic, finely chopped, 4 pods
• Green Chilli, finely chopped, 1 * I used 2
• Spring Onions, finely chopped with greens, 1 cup
• Chilli Powder, a pinch * I didn't use this
• Oil. 1 tsp
• Salt, to taste

Method:

Soak the mushrooms in warm water for about 10 minutes and then wash them thoroughly
Cut the mushrooms into halves and keep aside.
Take the cornflour in a bowl and pour in 2 tablespoons of water and 2 & 1/2 tablespoons of soy sauce
Mix well till the cornflour is fully dissolved and keep aside
Heat oil in a non-stick pan. When it gets heated, add the chopped garlic and chopped green chillies

and saute till you get a good aroma and the garlic turns slightly golden

Add the halved mushrooms and salt and saute on medium flame for 3-4 minutes
Now add the cornflour-soy sauce mixture and saute for 2-3 minutes till the mushrooms are well-coated in the sauce

Add the chopped spring onion greens and mix well

Sprinkle the chilli powder ( if being used) and serve immediately