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Showing posts with label FUSION CUISINES. Show all posts
Showing posts with label FUSION CUISINES. Show all posts

Tuesday, October 6, 2020


Tofu is made from soybean curds. It is an excellent source of iron and calcium. Contains no cholesterol. It is naturally gluten-free and low in calories.

Tofu is an important source of protein, especially for vegans and vegetarians.

Tofu is used as an alternative to meat and used in many Chinese vegetarian dishes as Mock meat here in Singapore.

How is Tofu made?
Tofu is made by coagulating soymilk to create curds. The curds are then pressed and compacted into the gelatinous white blocks recognized as tofu.

To make Pan fried tofu you need to use Extra firm Tofu. 
Unfortunately, the extra firm tofu was out of stock so I had to buy the silken Tofu (It was slightly difficult to manoeuvre the tofu for this dish) but the end result was lip-smackingly delicious.

Pan-fried tofu is a dish that everyone at home will love. It can be served as starters/ finger foods in parties/ social events too. Even those who are not a big fan of Tofu will love this recipe.
Tofu is very versatile. You can flavour it with any sauce or curry powders.
You can add Pan-fried tofu to fried rice or noodles as well.
I have used very simple ingredients.
But if you want you can add curry powder, sauces etc while tossing the tofu.

Tofu – 1 block (Firm)
Corn flour – 2 tablespoons
All-purpose flour – 1 tablespoon
Red chilli crushed – 2 teaspoons
Coarse Pepper – ½ teaspoon
Soya sauce – 2 teaspoons (Optional)
Salt as per taste (Refer Tip)
Oil for frying
Coriander leaves for garnish
Toasted sesame seeds – 1 teaspoon

Tofu comes with some whey (Curdled water), We need to remove all the extra water, so Press the tofu by placing paper towels on the top and bottom of the block and absorb the whey.
After this slice the tofu into ½ inch cubes.
In a small bowl, combine the tofu with the flours, salt, crushed chilli, soya sauce (Optional) and pepper.
Toss gently to coat the tofu well.
Take a frying pan or a large skillet, add oil, heat the oil, once hot, Add the coated tofu.
Cook, turning occasionally, until golden brown and lightly crispy. 
Serve it hot, garnished with finely chopped coriander leaves, some crushed chilly and toasted sesame seeds.


· Firm or extra-firm tofu is best for frying
· Adjust salt if adding Soya sauce else your dish will become very salty
· Pressing the tofu is very important as it allows the tofu to absorb more of the flavours otherwise it will become soggy.
· If you would like a firmer pan-fried tofu, freeze the tofu cubes for about 30 minutes.

· For firm Tofu, you can use less oil and shallow fry but the silken tofu needs oil for deep frying.


· You can add paprika, curry powder, turmeric for some colour and flavour

Thursday, July 30, 2020


Did you’ll know that the Chinese Filipinos are one of the largest overseas Chinese communities in Southeast Asia.
The trade with China was the beginning of a major influence and contribution within the Filipino culture. One major influence that the Chinese contributed within the culture was culinary arts. Some culinary techniques that the Filipinos were taught include sauteed dishes, rice cakes and noodle dishes(like Pancit!).
Yang Chow Fried Rice is one of the dishes that was born out of this fusion. It’s very popular in the Philippines.
The dish contains Barbecued Pork known as Char Siu and shrimps, but I have replaced it here with Soya Nuggets.
This dish is a complete meal in itself.

Ingredients (Serves – 4)
Rice – 2 cups
Soya nuggets – 1 cup
Soya sauce - 1 ½ tbsps
Onion – 1 chopped
Green peas - ¾ cup
Carrots – 1 julienned
French Beans – 1 julienned
Corn – ½ cup
Lettuce – 8- 10 leaves
Ginger minced – 1 tsp
Garlic minced – 1 tsp
Sugar - 1 tsp
Cooking Oil – 3 tbsps
Salt as per taste

Cook the rice or preferable use cooked rice from the day before Rinse out the soya nuggets, Soak the soy chunks for at least 15 minutes in boiling hot water with a pinch of salt. Once done, dunk them in some cool water. Drain the nuggets through a colander, now squeeze out the excess water the chunks have absorbed.
The next step is preparing the vegetables.
In a wok, add oil and then sauté the ginger and garlic.
Add in the onions, cook for a minute, then add in the soy chunks, saute nicely. We want the nuggets to absorb as much flavor as possible, add a teaspoon of soya sauce and stir further more for another 2-3 minutes till you see the nuggets getting done,
then add in all the vegetables and stir fry on a high flame, add salt and toss well. The vegetables should be done but crunchy and not over cooked. At this point, add the rice and mix well.
Put-in the soy sauce, sugar, and salt (Be careful when adding salt, as the soya sauce has a salty taste as well). Mix well and let it get cooked on a low flame with the lid on for about 10 minutes, so that the rice absorbs all the flavors. After this, toss in the chopped spring onion leaves. Cook without lid for 2 minutes while mixing with the other ingredients.
Your Yang Chow Fried rice is ready to eat.
Serve hot with some chilly marinated in soya sauce.

· I have used Thai Rice in the recipe. The important thing to note is the rice should fluff up well and not be sticky. This fried rice works well with Leftover rice which is taken cold from the refrigerator as it tends to be non sticky. In case of using freshly cooked rice, spread the cooked rice on a big plate for it to cool down and become separate so it can be used to make the fried rice.

· The soya nuggets can be replaced with tofu or even tempeh if you like. Or you can use Mock meats available easily in the Asian Section of the supermarket.

· This recipe is Vegan Friendly

· Soya Nuggets is used as a meat alternative, the original recipe uses Barbecued Pork and shrimps, so those who can eat meats can add this to the fried rice.

Friday, July 4, 2014


This is a vegan recipe. I was also careful to use the NON GMO Soya bean Tofu.  
(Kindly do click on the word "NON GMO Soya bean" hyperlink to learn more about Non GMO Foods).
There are many varieties of Tofu available in the market. For this recipe choose the medium firm ones. In Singapore you can buy it everywhere and they are known as Tau kwa.
Soya bean is high in calcium which is good for your bones and teeth.

Tau Kwa also has a high amount of Isoflavones which allows one to prevent heart disease. FDA states that consumption of 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. With these kind of health benefits isn’t it good to add tofu to your vegetables?

This dish is very easy to cook and very healthy as it’s packed with proteins and vitamins. I would call it a crunchy crispy delight. You can eat this with brown rice/ white rice/ Noodles or just dunk into a bowlful of this nutritional delicacy.

Stir fry vegetables with soya sauce is made in many south asian countries with a variation to the sauces / spices used.

Below is the Indo-Chinese, Indo-thai, Indo-Pinoy fusion version. (Indo because there is an Indian twist to it)

You can add any vegetables to it like Broccoli, Celery, Mushrooms, Cauliflower….the list of variations is endless. You can rustle this up with whatever you have at home.

Tofu cubes (Tau Kwa) - 1 teacup
Carrot - 1
French Beans / Snow Peas – 5 - 6
Onions   2
Tomatoes - 1
Capsicum – 1
Green chilly – 1 big (non – spicy variety)
Stem of spinach – a few
Oil – 1 tbsp
Cumin seeds – 1 tsp (optional)
Soya Sauce – 1 tbsp
Ginger paste – 1 tsp
Red chilli powder – ½ tsp (optional)
Salt as per taste
Pepper – a pinch of coarsely ground pepper (optional)
Spring onion for garnish
Coriander leaves for garnish

Cut the Tofu into cubes Deep fry the tofu until medium brown (about 5 to 8 minutes). Set aside. You can avoid frying and can add the tofu at the end when the vegetables are almost done. Tofu cubes are soft and tend to break, hence, frying would be a good option to keep its texture and shape good.

Chop 1 onion, tomato and the ginger and make a coarse paste in the blender. Keep aside.

Julienne ( cut thin strip lengthwise ) the carrots , beans , capsicum, Chilly,  Cut some Spinach stems about the same length as the julienned carrots

Now, heat a pan and pour-in 1 tablespoon cooking oil. Add the cumin seeds, when it splutters, Sauté the onion. Once it’s translucent, add in the blended coarse paste of the Onion- Ginger Tomato and sauté well, until you see the oil come out of the paste indicating its cooked well. Now add the fried tofu and stir-fry for 3 minutes. Add all the vegetables and stir fry for 3 to 5 minutes. Put-in soya sauce, salt as per taste, chilly powder and pepper as required. Cook in steam till it’s done. The vegetable shouldn’t be overdone. It should be cooked but crunchy.
Garnish with finely chopped spring onion leaves and cilantro (Coriander leaves)
You can make a vegetable broth to pour on top or just enjoy the way it is. Serve steaming hot with Rice/ Noodles or just plain.
Flavors of Cumin & Tomatoes give an Indian twist to this dish. Do enjoy this healthy recipe.

Saturday, May 4, 2013


I am not a huge salad lover and the entries in my blog can vouch for it as I don’t have many salad recipes. That does not mean I don’t love salads. I do love salads which are a good mix of ingredients and which appeal to my palate and once it does, it enters my blog. One of my friends recently moved and had a party at her house and she prepared this refreshingly lovely salad for lunch. I loved the refreshing tanginess of the mango, mixed with the neutral crunch of the papaya, the sweet blend of the carrot & onion. Adding to the refreshing feeling was the lemon, the crunch of the de-skinned salted peanuts. The sweetness imparted by the jaggery. The best part of the salad was all blended beautifully into one and yet had a unique taste and flavor. This dressing could be aptly described as “tangy” - a combination of sweet, sour, spicy and salty, but more sweet than sour which helps to balance out the sharpness of the papaya.
This led me to research about this Thai salad, and I found out that this salad is called “Som tam”.
Now, Som (means 'sour') Tam (means to 'pound' with a pestle and mortar).
This refreshing Thai salad, originates from the northeastern part of Thailand, but is popular all over Thailand and even in neighboring Laos and Myanmar.They have their version and additions to the recipe too.
A google search also led me to a website that lists this dish as Number 46 in the “World's 50 most delicious foods” (Below is the URL for you to see the Worlds 50 most delicious foods.)

It’s no wonder that I liked this recipe so much.

As the Thais love meat, the som Tam contains dried shrimps and crab meat and fish sauce as one of the ingredients. But since Iam a vegetarian, I will be avoiding all this in my recipe.
They also pound with a mortar and pestle the garlic and chilli into a paste and pound the long beans to a bruise. In fact they pound even the grated papaya and carrot a bit. I didn’t add long beans nor did I add garlic or green chillies in my recipe as I have to cook for young kids who may not appreciate all the spice.

Below is the Vegetarian or might I say vegan version of the “Unpounded” Som Tam with ingredients blended to make anyone crave for a helping of it. Try this refreshing salad. A special thanks to my friend who introduced me to this recipe.

Raw papaya –½
Raw Mango – ¼
Carrot - 1
Onion – 1
Tomatoes – 1 red and ripened (I didn’t use in this recipe)
Long beans (lightly steamed/blanched and chopped) - 7-8 nos (I didn’t use in this recipe)
Green chilly - 1-2 to taste (optional)
Salted de-skinned Peanuts – 2 tablespoons
Red Chilly flakes – ½ teaspoon
Lemon Juice – 1 lemon
Jaggery – Lemon Ball size
Salt as per taste
Fresh green coriander leaves – 1 tbsp

Grate and soak the lemon sized jaggery in water. Make a solution of the jaggery.
Choose a nice green raw papaya, peel the skin and grate it. Don’t use the fine grater, use the medium sized grater, so that you can feel the texture of every ingredient. Keep aside.
I chose a nice green Thai Mango, you can choose any variety of raw mango.
Use only quarter of the mango. Peel the skin and grate using the same grater. Keep aside.
Now peel and grate the carrot and keep aside.
Onion has to be cut in thin strips. Keep aside.
Squeeze the juice of a lemon without the seeds and keep aside.
Now, in a big salad bowl, toss in all the ingredients.
Traditionally Thai som tam salad, is served along with a side dish. This includes pieces of green beans and a fairly thick but small size of cabbage.
Traditionally som tam is made very spicy and hot - the side dish also contains crushed ice along with the beans and cabbage.
I’d suggest that you toss all the ingredients together just 5 to 10 minutes before you plan to eat it. Leaving the ready som tam for a long time, causes the salad to become quite soggy. Remember that this is just you first try at making veg Thai food, you can always experiment by fine tuning the proportion of ingredients used in the recipe.
You can adjust the sweetness or spice levels according to your tastes.
This proportion serves 3-4.

· Make sure you use unripe green papaya, which is firm

· Jaggery can be replaced with Sugar or Honey

· Ripe tomatoes can be chopped and added

· Long beans can be lightly steamed or pounded and added

· The peanuts can be added as it is or split them into halves and add in, or do it the more authentic way. The roasted peanuts are generally pounded into smaller pieces, not a fine powder but rather coarse.

· Instead of peanuts you can use cashew nuts or both in the recipe

· You can add garlic and chilly pounded into a paste as per the traditional recipe.

· You can add a dash of soya sauce for a n Asian flavor.

Monday, August 8, 2011

MOOLI AUR METHI KI SABZI (Raddish with leaves and Fenugreek leaves dry curry)

MOOLI AUR METHI KI SABZI (Raddish with leaves and Fenugreek leaves dry curry)
Here is a recipe created by me. Fusion of fusions and a lot of confusions, presenting the Mooli aur Methi ki Sabzi with a twist.
I haven’t heard of Radish along with it’s leaves cooked combined with Fenugreek leaves and I decided to try this combo just for fun and lo and behold it turns out to be too good and everyone likes it including my friends with whom I shared it proudly. I am sure Archimedes must have felt the same way when he discovered the laws of buoyancy the way I felt tasting my invention. It was extremely exciting and I am thinking of creating a whole new topic on my blog dedicated to the new things that I am going to try. Ain’t that going to be fun.
Without further ado…let’s go on to read the recipe of a dry curry made with Radish along with its leaves and Fenugreek leaves.
Radish with leaves - 3-4 (use small radish)
Fenugreek – 1 cup
Onion – 1 (optional)
Besan (Chickpea flour / Bengal gram flour) - ½ cup
Ginger paste – 1 tsp
Mustard seeds – 1 tsp
Black gram dal (Udad dal) – 1 tsp
Asafetida – a pinch
Red chili powder - ½ tsp
Turmeric powder - ½ tsp
Salt as per taste
Roast the chick pea flour (besan) until golden brown, keep this aside. Wash and peel the radish and chop them into small squarish pieces and keep aside. Separate the radish leaves, rinse them thoroughly and chop them finely and keep aside. Sort the methi leaves(de-stem), rinse well under running water in a colander and chop them. Keep this aside too.
Now in a wok, add one 1teaspoon of oil, once the oil is hot, add the mustard and udad dal and when it splutters add in the chopped radish,
If you are using onions kindly add finely chopped onions before adding the radish and sauté until transparent only then add the radish.
After this add in the radish leaves and fenugreek leaves. Also add in the turmeric, asafetida, red chilly powder and salt as per taste and stir well.
Cover the wok with a lid and let it cook in its own juices. Don’t add any water as once you add the salt the radish, its leaves and the fenugreek leaves will release its own water and it should cook in that only. After about 15 minutes you will notice that the radish is soft and can be easily mashed by hand and the water has dried completely and the vegetable has become dry. At this stage add in the roasted chickpea flour and mix well. Check for salt, you can add some more salt in this stage. Mix it well and cook until dry as you see in the picture.
Serve this unusual concoction of mine with fulkas/parathas or dal and rice or sambhar/rasam and rice. It’s a fusion recipe and can go with any cuisine.

Monday, August 1, 2011


This will feature dishes concocted by me.  Usually there are traditional ways of cooking a certain dish. Same dish is cooked in different ways in different states of India and also in different parts of the world. Human being has a tendency to get bored easily. Variety is the spice of life. No wonder then that so many fusions took place in the culinary world. Spices that were brought from India by the East India company started being used in Britain. Coffee from Brazil was enjoyed by people in Europe. Mediterranean and Continental food have found its place in a traditional place like India. Thai food is eaten in USA, Chinese food enjoyed in Europe. Pizzas, Burgers and Noodles have captured the world and the list is endless. We can see that what was traditionally cooked and relished in certain parts of the world are not the only thing that’s being eaten by them. People in their relentless pursuit for variety and change have sought solace in food from other countries. Some countries like India where the taste buds of people find it difficult to adapt to foreign cuisines have devised their own fusions, so here you see Chinese food cooked with some Indian spices, this has been done to alter the taste to suit the Indian palette and this has given birth to a whole new genre of fusion cuisines. Such fusions have happened all over the world. A foreign cuisine is taken and altered to suit the taste of the local people. This has always worked. People like to try new recipes and flavors but they find it more comforting if it has the flavors, spices & tastes that is near to their own cuisines. Food has always been something which has provided comfort to man and there is no doubt that people like food which they find comforting to them.  

Monday, May 17, 2010


What is Gobi 65 and how did it get its name? Is it a North Indian dish or is it an Indo-Chinese fusion recipe coz it tastes and looks a lot like Gobi Manchurian or is it South Indian. I am sure it is not a North Indian recipe, because I never saw this on the Menu card in restaurants in Mumbai while growing up. The recipe does resemble an Indo-chinese fusion, but no….there are a lot of Indian ingredients in it….Surprised as you maybe this recipe has emerged from South India, where a dish called Chicken 65 became immensely popular and the Gobi 65 is a vegetarian twist to it. The anecdotal theories as to how they stumbled upon this name are many. Some say the 65 represents the 65 separate ingredients in the dish. Some say that a restaurant in Chennai came up with this dish and as it became popular with these signature 65 dishes the fever caught on. Some say that the dish was the 65th dish on the menu card and as people started ordering for it on a regular basis the name of the dish changed to this. Whatever be the theories, but as the saying goes, “Call the rose by any other name and it smells just as sweet”…and so it is for this dish. It’s such an exotic looking and tasting dish that you can surprise your guests or hubby with it. I had a few guests at home and I was pondering over what to cook. I was bored of cooking the same things over and over again. I was quite fancied by the look and taste of the Gobi 65 in a restaurant here in Singapore, so I thought why not try it and started searching for recipes desperately over the internet but none that I found were near to what I had at the restaurant, I would call them Gobi pakodas but not Gobi 65 as they didn’t have the masala. Here is the complete recipe of the Gobi 65.
Cauliflower – 1 big
Corn starch - 2 tbsp
All purpose flour (Maida) - 2 tbsp
Coriander powder – 2 tsps
Cumin powder – 1 tsp
Chili powder -2 tsp
Turmeric powder - 1/4 tsp
Light Soya sauce - 2 tsp
Ginger paste - 1 tsp (I don’t like garlic in my cooking, but for those who enjoy you can add ginger-garlic paste)
Saffron Color – 1 tsp
Cumin seeds – 1 tsp
Onions – 2 nos
Capsicum – 1 (big size)
Fresh Coriander leaves – 2 tbsps
Oil for frying
Salt as per taste
Pluck the florets of the cauliflower and rinse well under running water in a colander. Heat a big pan of water, drop in the florets, ¼ spoon of turmeric powder and 2 pinches of salt. If there are any worms they will come floating to the surface, if that happens, throw the water and redo the process. Now cook the Cauliflower florets in boiling water, the florets must be half cooked, don’t cook until soft, they should be only semi-cooked. Now remove them from the heat and drop it through a colander to drain all the water. Keep aside. Now in a big salad mixing bowl, Take the two heaped tablespoons of All purpose flour, add Corn starch, Coriander powder, Cumin powder, Chili powder, Light Soya sauce(Dark soya sauce gives a very dark color to the dish, we want a reddish color so please use light soya sauce. Soya sauce is only for flavor and helps greatly in the marinating process), Ginger paste, saffron, and salt as per taste (Soya sauce is salty so taste and add salt accordingly. Mix all the ingredients well by adding water (just like we make a batter for bhajiya’s, the batter shouldn’t be very watery). Drop in the semi-cooked cauliflower florets in the batter and mix well. Let it marinate for a while. Marinating imparts better taste to the end product. You can marinate it for a few hours. For example if you are making this for dinner marinate it in the afternoon itself. It will taste awesome!!!as all the masala enters the florets. Now heat oil in a pan, when the oil is heated, drop the florets like pakodas(bhajiyas) one by one. Keep the flame low while dropping and let it get cooked slowly and properly in the oil. When the florets are golden brown in color remove from the fire and drain on a kitchen towel. 
Once all the florets are done in this fashion the next step comes into place and i.e the masala for the Gobi 65. Restaurants serve them in this fashion.
Take a pan, add one tablespoon oil, add a teaspoon of cumin seeds and when they fry, add in the onions and cook until transparent, then add in the capsicum chopped into chunky square pieces, add some salt and toss well, don’t over cook the capsicum, it should just be sautéed for about 5 minutes, then add in the fried cauliflower florets and toss well and garnish with freshly chopped coriander leaves. Serve hot and enjoy the lovely restaurant style Gobi 65. 

Sunday, May 15, 2005


7-8 bread slices
1 cup noodles(cooked)
3-4 potatoes (boiled)
1 tsp sesame seeds (roasted)
½ tsp Ajino moto
1 tsp soya sauce
½ tsp vinegar
2 tbsp oil
Oil for frying

Discard the sides of the bread and cut one circle from each bread slice with the help of a small bowl, so that all the circles will be uniform and perfectly rounded. Keep the circles aside.

In a wok, heat 2 tbsp oil and mix the boiled, peeled and mashed potatoes, cooked noodles, soya sauce, vinegar and ajino moto.

Mix well and cook over a medium flame for 2-3 minutes. Remove and cool.

On each bread “circle” place a portion of the prepared mixture.

Top with sesame seeds. Prepare all the circles in this way.

In a wok, heat oil to deep-fry the bread circles. When the oil is hot, put in it each bread circle. And fry for only a minute. Drain the excess oil on a kitchen towel and serve hot.

Wednesday, November 24, 2004



Carrot (grated) 3
Maida 1 tbsp.
Cauliflower (grated) 1
Ajinomoto ¼ tsp.
Raw Papaya (grated) 1
Black pepper and Salt ½ tsp. each
Small Cabbage (grated) 1
Corn flour 2 tsp.
Green chilly (finely chopped) 2
Oil for deep frying


Oil 2 tbsp.
Worcestershire sauce 1 tbsp.
Ginger (paste) 1 tsp.
Tomato sauce 1 tbsp.
Garlic (paste) 1 tsp.
Vinegar 2-3 tsp.
Green chilly (finely chopped) 3-4
Salt 1 tsp.
Onion (finely chopped) 1
Black pepper ¼ tsp.
Soya sauce 2 tbsp.
Corn flour 1½ tbsp.

Preparation Method
Put 1 tsp. salt in grated cabbage and leave it for 15 minutes. After that squeeze it. Mix all the ingredients for manchurian balls(as given above). If the mixture is too soft, add more maida. Make balls of oval shape. Roll the balls in dry maida. Heat oil in a kadahi. Fry the balls to a golden brown color.

For preparing manchurian sauce
heat 2 tbsp. of oil in a kadahi.
Add ginger and garlic paste and fry it for one minute.
Add the sauces, vinegar, salt and black pepper and cook for 1 minute. Add 1½ cup of water. Boil it and simmer for 2 minutes.
Mix 1/2 cup of water in corn flour and add while continuously stirring it.
Cook till it becomes slightly thick.
Remove from flame and keep aside.
While serving boil it again and put the balls in it.
Cook for one minute and serve hot.

Tip :
1. Keep the fried Balls seperately and only when you are serving add it to the gravy like it is given in the recipe. otherwise the balls will beocme very soogy and also there wont be any gravy left while serving as the balls will absorb all the gravy.
2.While buying Chinese Sauces abroad or in India always check behind for the ingredients. Many of the sauces have non vegetarian ingredients for added flavour.

Please refer to my post on "Worcestershire Sauce is actually of Indian Origin" in the "Culinary Stories" Section of My Blog.

Spring onions (Onions and the leaves chopped finely) - 1/2 cup
Ginger Paste - 2 tspns
Garlic (Finely chopped) - 1tbsp
Soya sauce - 2 tbsp.
Vinegar 1-2 tsp.
Oil - 2-3 tbspns
Salt to taste
Use the above procedure to make the Machurian Balls. Keep aside.
In a wok, Take some oil, Add ginger paste, chopped garlic,Spring onions and their leaves and Saute. Add the manchurian balls. Mix well. Add soya sauce, vinegar and salt to taste. Stir on a high for 2-3 minutes till u feel the balls are properly coated with the masala.
If the balls are more and the masala is less, fry some more masala and add to the manchurian balls.
Garnish with finely chopped spring onion leaves.


Chinese Recipes with an Indian touch. Man's passion for food and his hunger to taste new delights have always made him very innovative in food, so here is presenting you guys with some Indian-Chinese Vegetarian delights which means Chinese food altered to Indian tastes and suiting Indian palette.
Here's the Recipe for

Vegetable Fried Rice
Rice 2 Cups (Preferably use Basmati Rice)
Onions (finely chopped) 1 cup
Ginger Paste - 1 tsp
Chilly Paste - 1 tsp
Spring Onions and their leaves - 1/2 cup
Oil 4 tbsp.
Green peas - 1/4 cup
Carrot (cut into strips) ¼ cup
French beans (cut into small cubes) ¼ cup
Capsicum (cut into small cubes) ¼ cup
Ajinomoto - ½ tsp.
Vinegar 2 tbsp
Soya sauce 2 tbsp.
Salt to taste.
Preparation Method
In a Wok(Kadhai), Take Oil, Saute the onions, spring onions(onions and the leaves as well) with the ginger paste and chilly paste until the onions are transparent, then add the vegetables, Add the Ajinomoto, some salt and stir fry.
Dont overcook the vegetables, as Chinese vegetable are always half cooked and crisp.
Now wash the rice nicely and drain the water completely.
Add the rice to the Vegetables in the wok and stir fry for a while till all mixes well. Add some Soya sauce and vinegar. Add salt according to taste. Mix well. Add water, just enough to cover the rice and vegetables. Basmati rice doesnt require much water to cook. Close the wok with a lid and wait for the rice to cook in the steam. After 5-7 minutes check if the rice is done.
If the rice is done. Mix well and Stir fry for 2-3 minutes on high flame while continuously stirring it.
Incase you feel, the salt is less, dont add salt , add soya sauce as soya sauce is used to make the dishes salty in chinese cuisine.
Serve hot.

Tip : Use Light Soya Sauce, As Dark Soya sauce will make the rice very dark in colour.

Tuesday, March 2, 2004


100 gm Paneer (cottage cheese)
50 gm black-eyed beans (Lobiya)
1 cup boiled noodles
1 medium-sized cucumber
2 pineapple slices
1 large onion
2 tomatoes
A pinch of Ajino moto (optional)
1 tbsp Soya sauce
1 tsp vinegar
1 tbsp ginger-garlic paste
2 tbsp olive oil

For garnishing : 2-3 tbsp cornflakes

Soak the Lobiya overnight. Drain and keep aside. Peel and cut the onion into large pieces. Peel and cut the cucumber into cubes. Cut the tomatoes into quarters, cut the pineapple slices into big pieces. Cut the paneer into cubes. Heat the olive oil in a wok, Add the ginger-garlic paste and fry, Add the onions and fry, add all the ingredients and lower the flame. Don’t fry until soft, Just toss only. Toss very gently and allow to cook over a low flame for only 2-3 minutes. The vegetables should be crunchy. Serve garnished with cornflakes.


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