How to Make Vegetable Chopsuey Recipe

An all time favorite Chinese dish that never fails to delight. Saucy vegetables topped with crisp fried noodles.

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Ingredients

• 1/2 cup carrots - shredded fine
• 1 cup cabbage - shredded fine
• 1/2 cup capsicums - shredded fine
• 1/2 cup onions - sliced thin
• 2 tsp garlic - chopped fine
• 2 Tbsp oil
• 200 gm noodles - boiled and drained well
• 2 Tbsp vinegar
• 1/2 tsp Soya sauce
• 1 tsp sugar
• Salt to taste
• 2 Tbsp cornflour
• Oil to deep fry noodles

Method

1. Mix together the vinegar, soya sauce, sugar, salt and cornflour and add enough water to make up to a cup. Keep aside.
2. Heat the 2 Tbsp oil and add the onions and garlic.
3. Saute till a little soft. Add the carrots, cabbage and capsicum and stir-fry over high heat for a minute.
4. Add the water mixture and cook, stirring continuously. Keep aside.
5. Deep fry the noodles over high heat till brown. Drain.
6. Transfer noodles to a serving dish, pour the vegetables over and serve.

How To Make Soya Chaap Malai Tikka Recipe

Soya chaap Malai Tikka sticks are available in market. Cut these chaps into small pieces and marinate it with a mixture of cream and curd. This gives creamy texture to the recipe. Spices like garlic, ginger and green chillies are added for flavor. Tint of chilli flakes and roasted cumin are added for additional savor. A good time marination offers bonus taste to the recipe. Grilling in oven and serving with some salad will make your platter rich.

How to make Soya Chaap Malai Tikka

Ingredients

• Soya chaap 8-10 pieces
• Cream (malai) ½ cup
• Thick yogurt (dahi) ½ cups
• Garlic (lahsan) 1 tea spoon
• Ginger (adrakh) 1 tea spoon
• Green chillies (hari mirch), finely chopped 2-4 table spoons
• Lemon juice (nimboo ka ras) 2 table spoons
• Coriander leaves (hara dhaniya), chopped 4-5 table spoons
• Red Chili (lal mirch) flakes 1 table spoon
• Roasted cumin (bhuna jeera) powder 1 tea spoon
• Salt (namak) to taste

Method

• Cut Soya Chaap into 1” to 1 1/2” pieces.
• Take cream and curd in a bowl and mix them
• Add garlic, ginger, green chillies, red chilli flakes, roasted cumin powder and salt into the curd-cream mixture and mix.
• Marinate Soya chaap with this mixture. Keep it in refrigerator for 4-5 hours.
• After 4-5 hours remove it from refrigerator and add chopped coriander and lemon juice.
• Grill it for 7-8 minutes. Serve this with onion rings.

How To Make American Vegetable Choupsey Recipe

American Vegetable Chop Suey is a classic Indian Chinese adaptation of Crispy noodles served along with a sweet and sour vegetable. I have no clue where the it got its name Chop Suey, but I believe it means “savoury mess”. Wiki has an interesting read on Chop Suey. The sweet and sour vegetables topped over crispy noodles is a favourite at home and now my growing up boys also love it.

Makes: 3 to 4 servings

Ingredients for the American Choupsey

• 150 grams of hakka noodles, boiled until ardent
• 2 cups shredded cabbage
• 1 large onion, thinly sliced
• 2 carrots, Julienned
• 1 green capsicum, thinly sliced
• 10 to 15 green beans, cut diagonally
• 1 cup of cauliflower florets
• an inch piece of grated ginger
• 2 to 3 spring onions, finely chopped
• 2 tablespoons oil
• salt and pepper to taste

Ingredients for the Choupsey Sauce

• 2 tablespoons corn flour
• 1 teaspoon soy sauce
• 1/2 cup tomato puree
• 1/4 cup tomato ketchup
• 2 tablespoons asian chilli sauce
• 2 teaspoons rice vinegar
• salt to taste

Method

1. Heat oil for deep frying on medium high heat; once the oil is heated, add in the cooked noodles in small batches and deep fry them until they turn golden brown.
2. Drain the oil from the fried noodles and proceed the same way with the remaining noodles. Keep the crisp noodles aside.
3. In a sauce pan combine all the ingredients for the sauce, adding 2 cups of water. Bring the sauce to a boil on medium heat stirring continuously until the sauce thickens. Once the sauce thickens, turn off the heat and keep aside.
4. Heat oil in a wok; add in the sliced onions, ginger and the remaining vegetables and stir fry on medium to high heat until the vegetables are lightly tender.
5. Once the vegetables are cooked, add in the sauce to it and stir for on high heat for a couple of minutes. Turn off the heat and check the salt and spice levels. Adjust to suit your taste.
6. To serve the American Chop Suey, place the crisp noodles on a serving plate and spoon over the sweet and sour vegetables over the crispy noodles. Serve this dish immediately.

 Note: You can also use a combination of both crisp noodles and soft noodles, the choice is purely yours on how you would like to serve your American Chop Suey.

How To Make Egg Roll Recipes

Egg roll is a famous snack from the streets of many India cities especially Kolkata. If you are looking for appetizer ideas, this quick and easy recipe is a great option. Its made of fried egg, onions, chilies wrapped in flat bread.

How To Make Egg Roll (Indian Egg wrap) Recipes

Serves: 4

Preparation Time: 5 mintues

Cooking Time: 10 mintues

Ingredients: 

• 4 Eggs
• 2 Onions thinly sliced
• Juice from 1 lime
• Salt
• Pepper
• 2 Green chillies finely chopped
• Chaat Masala
• 2 cups plain flour (maida)
• warm water for kneading
• Oil

Directions: 

• Mix water , flour, 1 tsp salt and knead till a firm dough consistency. Add 1 tsp oil and knead again. Make small round balls.
• Roll out these balls with a rolling pin and cook them in a flat pan. Keep drizzling oil from the sides to cook evenly. Repeat this on both sides until cooked well. Prepare all parathas this way and keep aside
• In another bowl beat an egg with a pinch of salt and pepper. Heat oil in a pan and add the egg. Quickly place the cooked paratha on the wet egg mixture so that it sticks well. Keep dizzling oil and cook well on both sides
• For the roll Mixture: Mix thinly sliced onions, chillies coriander and lime juice.
• For the roll: Place the egg paratha, ( egg side up) in a plate. Place the onion mix in the centre, add a pinch of salt and chaat masala. Roll and serve hot.

Footnotes: 

You may cut up the roll in to small bite sizes and stick in a toothpick to avoid the roll to fall apart. This can also be your party finger food.

How to make Honey Chilli Potatoes Recipes

The great taste of honey chilli potatoes brought home in a few easy steps. Try this recipe and you'll never head to those street stalls again!

Prep Time : 15 minutes

Cook time : 16-20 minutes
Serve : 4
Total Time :  20

Ingredients

• For the potatoes:
• 2 potatoes, peeled and sliced
• 3-4 Tbsp cornflour or maida
• Salt to taste
• 1 tsp red chilli powder
• Oil, for deep frying
• For the base:
• 1 tsp oil
• 2 spring onions (with stalk), sliced
• 1 Tbsp garlic paste
• 1 capsicum, sliced
• 2 Tbsp honey
• Salt, to taste
• 1/4 tsp soya sauce
• 3 tsp white sesame seeds
• 2 tsp chilli sauce

Method

1. For the potatoes:
2. In a bowl, add cornflour or maida, salt and red chilli powder.
3. Add the sliced potatoes and mix well until the potatoes are coated.
4. Heat oil in a wok and deep fry the potatoes until golden. Keep aside.
5. For the Base:
6. In a wok, add oil, garlic paste and spring onions. Saute on high heat for 1 minute.
7. Add capsicum, honey, salt, soya sauce, chilli sauce. Saute for 2-3 minutes.
8. Add the deep-fried potatoes and sesame seeds. Mix well and serve hot.

How To Make Lemon And Coriander Soup Recipe

The refreshing combination of lemon and coriander along with nutritious veggies gives you a delicious and healthy soup that can brighten up even the dullest of moments. 

Lemon And Coriander Soup Recipe Card

Prep Time : 21-25 minutes

Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Lemon And Coriander Soup Recipe

• Lemon juice 2 tablespoons
• Fresh coriander leaves chopped 2 tablespoons
• Oil 2 tablespoons
• Onion chopped 1 medium
• Spring onion bulb chopped 1 medium
• Ginger chopped 1 inch piece
• Garlic chopped 5 cloves
• Gram flour (besan) 2 tablespoons
• Vegetable stock 4 1/2 cups
• Cabbage chopped 1/4 small
• Carrot cubed 1 medium
• Black peppercorns crushed 7-8
• Salt to taste

Method

Step 1

Reserve the stems of coriander leaves. Heat oil in a pan. Add onion, spring onion bulb, ginger and garlic and sauté till translucent.

Step 2

Add gram flour and continue to sauté till you get a nice aroma. Add vegetable stock, coriander stems, cabbage and carrot cubes and bring to a boil.

Step 3

Add crushed peppercorns and continue to boil. Add half of the chopped coriander leaves and cook for five to ten minutes.

Step 4

Strain and keep aside cooked vegetables. Heat the strained soup. Add salt, lemon juice and bring to a boil again. Season with the remaining chopped coriander leaves and serve hot.

Nutrition Info

Calories : 530

Carbohydrates : 50.1

Protein : 9.9

Fat : 32.1

Other : Fiber- 15.4gm

How To Make Vegetable Sweet Corn Soup

Crushed and whole sweet corn comes together with a colourful assortment of juicy vegetables in this sumptuous soup. Once you prepare the veggies and corn, this Sweet Corn and Vegetable Soup can be made in a jiffy with readily available ingredients.

Sweet Corn and Vegetable Soup recipe

Preparation Time: 15 mins

Cooking Time: 7 mins
Total Time: 22 mins
Makes 6 servings

Ingredients

• 1 1/4 cups boiled sweet corn kernels (makai ke dane)
• 1/4 cup boiled and crushed sweet corn kernels
• 1 cup finely chopped and boiled mixed vegetables (carrots , cauliflower and french beans)
• 4 tbsp cornflour
• 1 tbsp butter
• 1 1/2 tsp finely chopped garlic (lehsun)
• 1 1/2 tsp finely chopped ginger (adrak)
• salt and to taste.

Method 

1. Combine the cornflour and ¼ cup of water in a small bowl and mix well till the cornflour dissolves completely. Keep aside.
2. Heat the butter in a deep non-stick pan, add the ginger and garlic and sauté on a medium flame for a few seconds.
3. Add the sweet corn, crushed sweet corn and mixed vegetables, mix well and cook on a medium flame for 1 more minute, while stirring continuously.
4. Add 4 cups of water, cornflour-water mixture, salt and pepper, mix well and cook on a medium flame for another 4 to 5 minutes, while stirring occasionally.
5. Serve immediately with chillies in vinegar

How To Make Chilli Potato Recipes

Chilly potato has become one of the most liked Chinese recipes. Kids like this recipe very much. Chilly potato can be made in two ways .i.e. with gravy or without gravy. If you prefer eating spicy food then dry or chilly potato without gravy will be your choice.

Ingredients for Chili Potato

Potato - 3 (250 grams)

Green coriander powder - 2 tbsp (finely chopped)

Green chilies - 2 (finely chopped)

Ginger paste - 1 tsp

Corn flour - 4 tbsp

Tomato sauce - 2 tbsp

Soya sauce - 1 tbsp

Chilly sauce - 1 tsp

Vinegar -1 tsp

Chilly flakes - ½ tsp

Salt - ½ tsp

Sugar - ½ tsp

Oil - to fry the potatoes and cook chilly potato

How to make Chili Potato

Wash potatoes properly, peel and slice them length wise thinly. Mix the sliced potatoes with corn flour nicely. They should get coated nicely with corn flour.

To fry corn flour coated potatoes, heat oil in a pan. When oil gets heated up place corn flour coated potatoes in pan and fry till they get golden brown color. Fry all potatoes like wise and place them in as sieve so that excess oil gets strained out.

Prepare sauce for fried potatoes

Heat another pan, add 2 tbsp oil. When oil gets heated add ginger and green chilies. Cook for a while. On low flame add chilly flakes, tomato sauce, and soya sauce. Mix well. Add ¼ cup of water in 1 cup con flour and stir until all lumps get dissolved and then mix up with roasted spices and sauce. Also mix green coriander leaves and mix all ingredients nicely.

Chilly potatoes are ready. Take out in a saucer and garnish with green coriander leaves. Serve hot and spicy chilly potatoes.

Suggestion:

If you want to add onion- garlic flavor, then take 1 finely chopped onion and 5-6 garlic cloves. Before adding ginger paste and green chilies, add finely chopped garlic and onion. Cook until onion gets pinkish color. Add rest of the spices like wise in the proper sequence. Green onion can be used for garnishing.