Spicy Tasty » Indo-Chinese

Indo-Chinese Vegetable Fried Rice

shriya — Mon, 05 Dec 2011 14:09:04 +0000

This recipe is from my sister’s kitchen. I wanted to try this recipe for a very long time and finally tried it and it came out so yummy. In my college days I was very addictive to Indo-chinese Cuisine. Hot and sour soup, Fried rice, Manchurian thees are my favorite dishes and I still love those yummy food.

My sister makes so yummy and delicious Indo-chinese fried rice and Manchurian. I’ve always used to wonder how she make this recipe so perfect and Finally I’ve got the nerve to try it and it came out so good. If you are a Chinese, Indo-chinese food lover you should definitely try this recipe. Easy and a comfort food.

Preparation Time: 60 minutes
No Of Servings : 3-4
Spice Level : 2 out of 5

Ingredients:

Vegetables : 1 cup(Carrots, Mushrooms, peas, beans)
Basmati Rice : 2 cups
Ghee : 2 tbsp
Oil : 1 tbsp
Onion : 1 (small)
Green Chilies : 3 (slit lengthwise)
Cloves : 2
Bay leaves : 1
Cinnamon stick : 1/2″
Green onions : 2 tbsp
Garlic : 3 (chopped)
Ginger : 1 tbsp
Mint Leaves : 1 tbsp (chopped)(optional)

Method Of Preparation:

Wash and soak basmati rice for 30 minutes.
After that drain the rice and fry it with a tbsp of ghee for about 2 minutes.
Heat a tbsp of ghee in a wide kadai/wok once it smoky hot and add cloves, cinnamon and bay leaves.
Immediately add chopped onions and green chilies fry them for a minute in high flame then add chopped garlic and ginger.
Stir fry them all for about 2 minutes and add all the chopped vegetables and mint leaves (optional)with a tbsp of oil.
Stir fry them all in higher flame for about 2 minutes and add little salt to taste. (make sure you don’t burnt it and don’t overcook the vegetables because we don’t want any color change in that mixture it should remain the same color then only you will get fried rice in white color)
After that remove from heat and keep it aside.
Now there are two different ways you can cook this fried rice.
Step 1: Either you can put all this mixture and rice in an electric rice cooker and cook it.
Step 2 : Or you can cook the rice separately and put it in the kadai with that veggie mixture and stir fry for about 2 minutes without breaking rice and remove from heat immediately.
Finally garnish it with green onions.

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Post tags: Chinese, fried, indo-chinese, Rice dishes, veggie, veggies

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Stir Fried Noodles with Vegetables

Nithu — Fri, 23 Jul 2010 17:23:00 +0000

I love Stir Fried Noodles with lots of vegetables in it. Whenever I think of Stir Fried Noodles, it just reminds me of a Chinese fast food near my place. Their noodles and fried rice are the best. There are many versions of Stir Fried Noodles. My version contains a lot of veggies and it’s spicy. You can adjust according to your spice level. When I first tried it I just threw in some sauces, pepper flakes, vegetables, oil and noodles and it was so tasty. Next time I made sure I keep track of the right amount of ingredients and here is the recipe for you.

Preparation time: 30 minutes

No. of Servings: 3 to 4

Spice level: 3 out of 5

Ingredients:

Stir fry sauce:

Vegetable stock – 2/3 cup
Soy Sauce – 4 tbsp
Lime juice – 2 tbsp
Garlic cloves – 12
Sugar – 2 tsp
Corn starch – 2 tsp
Red chili sauce – 2 tsp

Noodles:

Any noodles – 200 g (7 oz)
Stir fry sauce – 5 tbsp
Carrot – 2
Red bell pepper – 1/2
Broccoli florets – 1 cup
Frozen Cut beans, green peas and corn kernels – 1/2 cup
Crushed red peppers – 1 tsp
Chili garlic sauce or chili sauce- 1 tbsp (adjust to taste)
Vegetable oil – 4 tbsp

Method of Preparation:

Stir-fry sauce:

In a sauce pan, add vegetable stock, soy sauce, lime juice, sugar, red chili sauce and bring it to boil at medium heat.
In between, dissolve corn starch in 6 tbsp of water.
Now add chopped garlic and corn starch to the sauce pan.
In a minute or two, the sauce thickens. Remove from heat.
I adapted the recipe for stir fry sauce from chinesefood.about.com and gave my own touch.

Stir fry noodles:

Cut the vegetables thin and long so that it will be crisp and cooked.
At medium heat add a tbsp of oil in a wok and add carrots and fry till it is half cooked.
Add bell peppers and toss for 3 minutes.
In between, the broccoli florets has to be half cooked either by microwave or add it to hot water. Do not over cook.
If you are not using frozen cut beans, add the beans along with red bell peppers.
Steam the corn kernels and add if you are not using the frozen corn.
Now add beans, peas, corn to the wok and mix gently along with 2 tbsp of stir fry sauce.
Cook noodles according to the instructions and drain them completely.
Do not over cook the noodles because it will become soggy.
Add cooked noodles to the wok and stir well. Break the noodles and mix thoroughly.
Add the rest of the stir fry sauce, chili garlic sauce, crushed red peppers, remaining oil and broccoli.
Keep frying till they are coated with the sauce and noodles are separated. Remove from heat.

Serve hot with hot sauce.

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Chilli Paneer

shriya — Mon, 17 May 2010 19:18:40 +0000

Recently, I’ve become very fond of paneer. I am either making lot of paneer dishes or I am trying to clean up my refrigerator by cooking all the paneer bags sitting in my fridge

Chilli Paneer is one of the popular Indian dish you will find in most of the Indo-chinese restaurants. In my college days whenver we go out for dinner I used to order this. It’s one of my favorite dish.

Surprisingly, it is also one of the easy-and-quick dishes to whip up when you are short of time.

Ingredients:

Paneer cubes : 2 cups
Oil : 2tbsp
Garlic : 2 tbsp (finely chopped)
Ginger : 1 tbsp (finely chopped)
Green Chilies : 4 (finely chopped)
Lime juice : 1 tbsp
Coriander Powder : 2 tsp (optional)
Onion : 1 (Medium and finely chopped)
Corn flour : 3tbsp
Maida (all purpose flour) :1 tbsp
Salt : according to your taste
Coriander Leaves : 2 tbsp (for garnishing)
Curry leaves : 4-5
Bell Peppers : 1 1/2 cup (I’ve used red and yellow peppers – cut into cubes)

Combination of Sauce :

Soy sauce : 1 1/2 tbsp
Red chili sauce : 2 tbsp
Red wine vinegar or Regular vinegar : 1 tbsp
Tomato sauce : 2tbsp

Method Of Preparation:

Combine the corn flour and maida in 2 tbsp of water to make a loose paste.
Marinate the paneer with corn flour paste and green chilies.
Shallow fry the paneer till it becomes brown in color.
Heat oil in a pan add chopped garlic and sautee for a few minutes.
After that add ginger. Fry it for 4-5 minutes in simmer heat.
Now add chopped onions and curry leaves, fry them for 3-4 minutes or till the onion becomes translucent.
And add the coriander powder fry them for few minutes by adding little water.
After that add the bell peppers and let them sit in the heat for 4-5 minutes.
Now, add all the sauces and fried paneer. Cook them for 3-4 minutes in high heat.
Finally add the remaining corn flour paste in to the mixture.
Let the mixture gets thicken and garnish it with coriander leaves and lime juice.
Remove from heat and serve it hot with chapathi or naan.

If you like paneer dishes like me, check out this recent Paneer Sandwich recipe Arthi posted.

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Chinese Veggie Fried Rice

Nithu — Tue, 04 Mar 2008 07:14:37 +0000

My husband took me to a Chinese fast food in my place. There was very less options for vegetarians and I preferred vegetable fried rice. It tasted really good and I wanted to try it from then. Today I had to do something quick and easy for lunch and I tried this fried rice and it came out really well. My husband liked it and appreciated me. This is really good for health that it has a lot of vegetables in it.(...)
Read the rest of Chinese Veggie Fried Rice (167 words)

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Szechuan Fried Rice

shriya — Tue, 13 Nov 2007 02:33:06 +0000

Preparation time: 45 mins
No. of Servings: 4-5
Spice level: 3.5 out of 5

Ingredients

oil-3tbsp
Butter-1tbsp
Cloves-2nos
Bay leaves-1 no
Basmati Rice -2 cups
Carrot -1(washed , peeled and long cut)
French Beans – 1/4 cup(long cut)
Green peas -1/3cup(Frozen or already soaked peas)
Mushroom-1/3 cup(washed and chopped or tinned mushroom )(optional)
onion-1(sliced)
Green onions -3 (chopped)
Bell Pepper-1(de-seeded,cut into cube size)
Green chillies-2 nos(chopped or sliced lenghtwise)
Ginger and garlic paste-1tbsp
Garlic-3 nos(finely chopped )
Red chili powder-1/2 tbsp
Szechuan stir fry sauce-1tbsp
cooking soy sauce-2 tbsp
Red chili sauce-1 tbsp(according to your spice level)
Ajinomoto -1/2 tbsp(optional)
Tomato sauce -1tbsp
Vinegar-1 tbsp
Salt to taste

Method of Preparation

Gravy

Boil the vegetables (carrot ,beans,green peas) with a little salt .
Heat oil in a pan and add the sliced onions fry for few minutes , then add the ginger and garlic paste fry for 3 mins .
Now add the cooked vegetables in to it and fry it in medium heat.
After a few seconds start adding the sauces one by one as per the quantity mentioned above.
Stir the mixture in low flame so the sauces blend well with vegetables.
Now add the sliced bell pepper into it.cook for like 5 minutes and remove it from heat.

Preparing Rice

Soak the rice for 15 minutes.
Heat 1 tbsp of Butter in a large frying pan and add the soaked rice in it,fry for few mins.(make sure the rice doesn’t turn brown)Just fry the rice slightly take it out.put it aside.
Now take a pressure cooker pour a little oil in it add cloves ,bay leaves and add the fried rice with water and add 1 tsp of cooking oil on top of it (add the water according to the ratio of rice)
cook for 1 whistle in medium heat.(don’t pressure cook more than one whistle because the rice is soaked and fried already)
Take a bowl with chopped garlic and Red chili powder add 1 tablespoon of water , make it a paste.
Now Mix the cooked rice with this paste.so it will give some fresh garlic smell.
And then mix the rice with gravy we prepared before, gently mix the rice and gravy together don’t break the rice.
Finally garnish it with green onions on top of it.

Tip

You can add scrambled egg in to it if u want to make egg fried rice or minced chicken for making chicken fried rice.

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