Indo-Chinese Cooking. · Kid Friendly Recipes. · Snacks & Tiffin Items

Chappati Chowmein (Wheat flatbread sliced and spiced in to stir fry!)

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All the forces in the world are not so powerful as an idea whose time has come!!!

Victor Hugo

One of my most popular posts that tops the hits on Anubhavati everyday, is the Restaurant Style Indo Chinese Fried Rice, and I am sometimes overwhelmed at the comments posted on the blog. So many people also e-mail me saying that it thrills them that they can make something so close to a restaurant taste – sans the grease! This keeper recipe is simply a rehashed version of the Fried Rice. Only we make it all the more interesting by playing with the textures  – Remove the rice, replace noodles – Remove the noodles replace Chappati Slices.

INGREDIENTS:

2 Chappatis.

1 Inch Ginger julienned.

2-3 Elephant Garlic pods sliced thin. (Use 4-5 of the thin variety).

1/2 Cup thinly sliced Cabbage.

1/2 Cup thinly sliced Carrots.

1 Capsicum sliced thin.

2 stems of green onions chopped fine.  – (Seperate the white parts and the green leafy parts.)

3/4 Tsp Pepper Powder.

1 Tsp Soy Sauce.

Salt to taste.

PREPARATION:

  • Its always been on my mind to fashion leftover chappathis from dinner in to chowmien the next day, but my little one always liked to smear fresh fruit jams on them and roll them up and enjoy the burst of sweetness after the bite in to the flatbread. I never had any leftover chappatis!
  • This time I went ahead and make a couple extra just to try out the chowmien. My pantry co-operated with the right ingredients and I made it for lunch for S.
  • Roll up the chapattis and slice them lengthwise. Now cut  away thin slices with your kitchen shears. Set aside.

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  • Heat up a kadai and add the required amount of oil. Pop in the sliced ginger and garlic and allow a minute or two for them to get fried in the oil. Do not hasten this step as this is what provides the flavour to the chowmien!
  • Now add the white portion of the spring onion and give it a quick saute.
  • Nice, now dunk in all the veggies in to the pan and give it a quick stir.
  • Add salt, pepper powder and soy sauce and allow to saute. DO NOT allow to cook enough to get mushy, as the veggies need to retain their crunch.
  • Now toss in the sliced chappati slices and mix in well.
  • Garnish with the green portion of the spring onion.
  • Serve hot with tomato ketchup! Kids love this for lunch!

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Indo-Chinese Cooking. · Rice Varieties.

Restaurant Style Indo Chinese Veggie Fried Rice.

All my life my favourite order in any restaurant would almost always be “Veggie Fried Rice and Gobi Manchurian. Unfailingly, my mom and cousins would throw up their hands in despair….”Why don`t you even want to try anything else”?? In my opinion, If a restaurant would make fantastic Veggie Fried Rice, they would get notched up a few more stars in their ratings with me!!! Not that my ratings had anything to do with the overall rating of the restaurant. But almost always, this would most definitely work.  One of my favourite haunts in the last few years has been “Ginger Capsicum Fried Rice” from Mainland China. I would order Vegetables in Chinese Parsley Sauce on the side and order their amazing Black Pepper Sauce on the side. I simply love their black pepper sauce which was a side with their soft and tasty Veggie Dumplings….I had been craving for this Veggie Fried Rice for a long long time and I decided it was really time to take matters in to my own hands….I must say I was extremely pleased with the results and all of us were up for seconds and “thirds”…

INGREDIENTS:

2 Cups Basmati Rice.

1 Cup Red/Yellow/Green/Orange Pepper sliced thin and long.

1 Cup thinly shredded Cabbage.

2 carrots sliced thinly.

2 stems of Spring onion shredded finely.

1 inch Ginger chopped very fine.

4 Garlic Pods chopped fine.

Salt to taste.

1 tsp Pepper Powder.

A pinch of Ajinomoto.

1 Tsp Soy Sauce.

Sesame Oil / Canola Oil.

PREPARATION:

  • Cook the basmati rice with just 1 1/2 cups of water. Totally for 2 cups of rice, use 3 cups of water, add a spoon of oil to the rice and cook using rice cooker.
  • Set aside to cool when done.
  • Meanwhile take a wide mouthed wok and add 3 spoons of oil.  I used the oil leftover from frying the manchurian balls for making Veggie Manchurian. I am sure that would have worked its own magic in adding tons of flavour and taste.
  • When  the oil is hot enough, add the diced ginger and garlic. This is what adds the flavour and authentic indo chinese taste to the fried rice. The more finer you chop the ginger and garlic, its better as it flavours and perfumes the oil, which is the base for sauteing all the other veggies.
  • After a few seconds, add the thinly sliced peppers, cabbage and the carrots. Stir fry in the oil for a few minutes.

  • Add salt for the veggies, pepper powder and a pinch of ajinomoto. Stir well.
  • Dont allow the veggies to get mushy and lose their crunch so dont cook the veggies too much.
  • In a few minutes, add the cooked rice and carefully stir all the ingredients.
  • Add 1 tsp of soy sauce, salt and mix well.
  • Garnish with chopped spring onion and enjoy the aroma wafting around you.
  • Enjoy hot Veggie Fried Rice with Vegetable Manchurian Gravy.