Chinese

Hakka Noodles

Ingredients

• 1 packet Hakka Noodles (200gms)
• 4 spring onions, sliced crosswise, greens and whites separated
• 1 cup purple cabbage, shredded
• 1/4 cup frozen beans
• 1 cup thinly sliced multi colored capsicum
• 1 medium carrot
• 1 medium celery, thinly sliced
• 1/2-1 cup bean sprouts
• 1-2 garlic, finely minced
• 1-2 tbsp low sodium soy sauce
• 1 tsp vinegar(optional)
• 1-2 tbsp chilli sauce, as per taste (optional)
• salt and pepper to taste

Method

1. Boil the noodles as per the package instruction. Add salt, oil  to the water.
2. When it is about 85-90% cooked, drain the noodles and toss it lightly with cold water. Drain it completely and set aside until ready to use. 
3. Meanwhile take a pan.  Heat about 1 tsp of oil until it smokes. Make sure you have all the vegetables ready by the side since its all about quick cooking. Add the garlic followed by spring onion greens, bell peppers, cabbage, celery, carrots and beans. Toss on high flame for 2 minutes. Don't leave the vegetables on their own since at this stage they can easily burn. You would want to keep tossing them. 
4. When you find the vegetables softening slightly , add the noodles, soy sauce, vinegar, salt, pepper, chilli sauce (and ketchup if using) , bean sprouts along with spring onion greens. 
5. Give it a good toss and saute for another minute or so. Serve hot. 

Vegetable Manchurian

Ingredients

   
For The Vegetable Balls

 

• 3 cups finely chopped cabbage 
• 1 1/4 cups carrot , grated 
• 1/2 cup chopped onions 
• 2 tbsp cornflour 
• 5 tbsp plain flour (maida) 
• 3 to 4 clove of garlic(lehsun) , finely chopped 
• 1 slit green chilli , finely chopped 
•  salt and to taste 
• oil for deep-frying

For The Sauce

• 1 tbsp garlic , finely chopped 
• 2 tsp finely chopped green chillies 
• 2 tsp finely chopped ginger  
• 1 cup clear vegetable stock or 
• 1 tbsp soy sauce 
• 1 tbsp cornflour mixed with 1 cup of water 
• 2 pinches of sugar 
• 2 tbsp oil 
• salt to taste

   

Method

For the vegetable balls

1. Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, ajinomoto, salt and pepper in a bowl. Mix well.  
2. Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.
3. Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce

1. Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.  
2. Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

Spring Rolls

 
Ingredients:

For the Stuffing

•  1/2 cup chopped spring onions whites 

• 1½ cups mixed vegetables (French beans, carrots, cabbage), cut into thin strips
• 3/4 cup bean sprouts 
• ¾ teaspoon Ajinomoto powder (optional)  
• 1/2 cup Boiled Noodles 
• 1/2 cup chopped spring onion greens 
• 2 tsp soy sauce 
• 1 tbsp oil 
• salt to taste

For the Pancakes

• 1/2 cup plain flour (maida) 
• 1/2 cup cornflour 
• 3/4 cup milk 
• 2 tsp melted butter 
• a pinch of salt

Other Ingredients

• 3 tablespoons flour mixed with ¼ cup of water 
• oil for deep-frying

Method:
For the stuffing

1. Heat the oil in a frying pan over a high flame. Add the spring onion whites, vegetables, bean sprouts and Ajinomoto and stir fry over a high flame for 3 to 4 minutes.  
2. Add the noodles, spring onion greens, soya sauce and salt and cook for 2 more minutes. Cool and keep aside.

For the pancakes

1. Combine the plain flour, cornflour, milk, salt and ½ cup of water. Mix very well until no lumps remain.  
2. Grease a  non-stick pan with the butter.
3. Pour 2 tablespoons of the batter into the pan and tilt it around quickly so that the batter coats the pan evenly.
4. When the sides start to peel off, turn the pancake around and cook the other side for 30 seconds. Keep aside on a clean dry surface.
5. Repeat for the remaining batter to make more pancakes, greasing the pan with butter when required.

How to proceed

1. Place one pancake on a dry surface and spoon a little of the stuffing mixture on one top end of the pancake.  
2. Apply a little cornflour paste along the edges.
3. Fold the top and press firmly to seal, the mixture.
4. Fold the left and the right sides of the pancake in order to get a rectangle.
5. Roll the pancake tightly, sealing the ends securely with flour paste.
6. Repeat with the remaining ingredients to make the remaining spring rolls.
7. Deep fry in hot oil till they are golden brown. Drain on absorbent paper.
8. Cut each roll at an angle into two and serve hot. 

Veg Momos

Ingredients : 

Dough for Wrapper :

• Maida : 3 cups
• Oil : 1 tbsp
• Water : 3/4 cup or as required
• Salt to taste
  

For Vegetable Filling :

• Cabbage : 1/4 cup (finely chopped)
• Cauliflower : 1/4 cup (grated)
• Capsicum : 1/4 cup (finely chopped)
  
• Carrot : 1/4 cup (grated)
• Spring Onions : 1/4 cup (finely chopped)
• Ginger : 1 tsp (finely chopped)
• Garlic : 1 tsp (finely chopped)
• Green Chillies : 3-4 (finely chopped)
• Cheese : 1/2 cup (shredded)
• Black Pepper Powder : 1/2-1 tsp (Freshly grounded)
• Spice Blend : 1/4 tsp (Mustard Seeds,Cumin seeds & Sesame seeds, dry roast & blend it to powder)
• Soy Sauce : 1 tsp
• Oil/Butter : 1 tbsp
• Salt to taste
  

Method of Preparation :
For Dough :
1. In a large bowl combine flour, oil, salt, Add water gradually and prepare the douge. Cover and let stand for at least 30 min.

For Stuffing: 
1. Heat the oil in pan, when its hot, add chopped ginger, chopped garlic and saute it for a second.
2. Add the all chopped vegetables and saute it for 2-3 minutes.
3. Add black pepper powder, salt to taste, and mix well, switch of the flame and add shredded cheese and allow it cool.
4. Season with soy sauce, spices blend powder and mix well to combine all ingredients.

Making Momo Wrapper :
1. Give the dough a final knead and Divide the dough into three portions.
2.Take one portion and make a ball of it and flatten it on your rolling board.
3. Dust working board with dry flour and roll out a rectangular-like shaped strip of dough,break off small rounds about 3 inches all around, maybe a small bit bigger. Roll these in your hand so that they too are smooth and without folds.
4. Now gently flatten each one for the rolling of the wrapper. ( Note : It is essential that the middle portion should be a bit thicker than the edges so that what you are packing doesn't seep through during packing and steaming.)
5. Hold the edges of the semi-flattened dough with one hand and with the other hand begin rolling the edges of the dough out, swirling a bit at a time and make 3-inch diameter circular shape.
6. For packing hold wrapper on one palm, put one tablespoon of the filling mixture and with the other hand you are going to make pleats. Use your thumb as the stable point and use your first two fingers to weave the folds together, and around to a closing circle. Make the pleats small, and you'll need to slightly swirl your momo to accommodate your pleating hand.


Cooking Momos :
1. Brush steamer pan lightly with oil to prevent stick in.
2. Arrange momos on a perforated steamer basket, not touching each other (Note : Momos will swell during steaming.)
3. Place steamer over a pot of boiling water, Close the lid, and allow steaming until the dumplings are cooked through, about 8-10 min. Take the dumplings off the steamer.
4. Serve with a hot Chutney or sauce & enjoy!!!