Chinese Chili Soya Mushroom

Chinese vegetarian food or say Indian style chinese food has always been my weakness. I LOVE eating Chinese food, Noodles, Fried rice, Manchurian, Chilli Paneer and what not. The smell of Garlic, Ginger, Onion fried with soy sauce and vinegar just makes me go crazy. On top if it has Capsicum and Mushroom, I just can't stop eating like manic.

Anyways, I can write a diary on my love of Chinese food :D So today was one of the day when try to meet everyone's demands for the dinner made me feel like eating something spicy, mushroomy and chinese. Son wanted Mango smoothie, Daughter wanted Biryani and I wanted Chinese food.

So here goes mum in the Kitchen with all the weapons (Kitchen gadgets and utensils) to satisfy the demands of the day. Soya & Vegetable Biryani, Mango Smoothie with tooti-frooti of top and most favorite of Mum "Chinese Chili Soya Mushroom".

I ate Chili Mushroom a lot of time in many many restaurants around London, especially the buffet restaurants.  Paneer Chili will cost a lot , I understand that, so the Mushroom Chili. Thats reason, I think makes the restaurateurs choose Mushroom Chili in the menu. BUT to be honest, I'm happy with this choice, First it's tasty, Second it's less fatty and Third I love it.

So here is my version of Chinese Chili Mushroom, with goodness of Soya Chunks and some gravy to help with Biryani. I can't recommend enough the dish to try into your Kitchen. You can make it dry for snack or tea time accompaniment. Simply use thin slices for Mushroom and fully drained soya chunks. I'm sure family and you will love eating this dish just like mine did......................Until Next Time, Happy Cooking Friends, Saumya

This recipe is also participating in Meat Free Monday round up at Tinned Tomatoes. Have a look there for more yummy and delicious vegetarian recipes from other bloggers.

Ingredients:

Mushroom                   - 6 medium cut into 4 pieces
Soya Chunks               - 1 cup Large Chunks
Capsicum                    - 2 cups Julienne mixed colour
Onion                          - 2 large Julienne
Spring onions              - 1/4 cup green part to garnish
Garlic                          - 5 cloves
Ginger                         - 1 inch
Soya Sauce                  - 2 tbsp
Rice Vinegar               - 1 tblspoon
Corn flour                    - 2 tbsp
Chili flakes                  - 1 tblspoon
Salt                              - to taste
Oil                               - 1 tblspoon

Method:

Wash and cut the Capsicums (Green, Orange, Yellow and Red) in Julienne, keep aside.
Wash and boil Soya Chunks or 5 minutes, drain and keep aside in a sieve to drain the water completely.
Wash and cut the mushrooms in 4 pieces, keep aside.
Cut the onions in thin julienne, make garlic and ginger paste, keep aside.
Heat the oil in pan, add Onions into it, fry until golden.
Add in the Ginger Garlic puree/paste into it. Fry until the raw smell goes away.
Add in the Mushroom and Soya chunks. Fry on high flame for few minutes to dry the moisture in the mushroom and soya chunks.
In a small bowl, mix soy sauce, cornflour, vinegar, salt and chilli flakes. Mix well with 1/4 cup of water.
Add this mixture in the pan, Cover it and let it cook for about 5-10 minutes.
Adjust the water for thin/thick gravy as per choice.
Now turn the flame to high and mix it well for few minutes.
Finally give it a good stir and garnish with spring onions, Onion slices or herbs.
Serve hot as a starter or as a side-dish in lunch or dinner menu.

This recipe is also participating in Meat Free Monday round up at Tinned Tomatoes. Have a look there for more yummy and delicious vegetarian recipes from other bloggers.

Soya Chunk Manchurian

Ingredients:

Soya Chunks               - 1 cup
Onion                         - 1 medium finely chopped
Soya Sauce                 - 2 tbsp
Rice Vinegar               - 1 tblspoon
Corn flour                   - 2 tbsp
Garlic cloves              - 5  grated
Ginger                        - 1/2 inch grated
Chili flakes                  - 1 tblspoon
Salt                            - to taste
Oil                              - 1 tblspoon
Spring onions/onion   - to garnish
Water                         - 2 + 1/2 cup

Method:

Boil the soya chunks in 2 cup water for 10 mins with a pinch of salt and drain it. Squeeze the excess water.

Heat oil in a kadai and add the Onion, Garlic, Ginger and saute on high flame for 2 min.

In a small bowl, mix soy sauce, cornflour, vinegar, salt and chilli flakes. Mix well with 1/2 cup of water.

Now mix it in the kadhai with onion ginger and garlic. Put the flame to medium.
Now throw in the soya chunks in the karahi and mix well.

Cover it and let it cook for about 4-5 minutes.
Now turn the flame to high and mix it well for few minutes.
Finally give it a good stir and garnish with spring onions, Onion cubes or coriander leaves.
Serve hot as a starter or as a side-dish for for lunch or dinner.

Chinese Chilla Rolls

Ingredients:

For Chilla: (Serves 5-6)

Besan (gram flour)                    -1 cup
Ajwain (Carom Seeds)              -1 tblspoon
Asafetida                                   -1 pinch
Fresh coriander leaves              -1 tblspoon, finely chopped
Green Chilli                              -1 tblspoon, finely chopped
Salt                                            -to taste
Oil                                             -2 tblspoon for making Chilla

For Filling:

Noodles                            -1 cup boiled
Carrot                               -1/8 cup grated
Cabbage                           -1/8 cup finely chopped
Onion                               -1/8 cup finely chopped
Capsicum                         -1/8 cup finely chopped
Spring Onion                   -1/8 cup finely chopped
Garlic                               -1 tspoon paste
Ginger                              -1 tspoon paste
Soya Sauce                      -1 tspoon
Salt                                  -to taste
Black pepper                   -1/2 tspoon
Chinese 5 spices             -1 tspoon
Oil                                  -1 tblspoon

Method:

Chilla Batter:

Combine besan, salt, Ajwain, Asafetida, Coriander, and green chilli with enough water to make a batter for Chilla and set aside.

Chilla Roll Filling:

Now heat 1 tablespoon of oil in a pan or kadahi over medium heat.
Now add onion and cook until lightly browned. Add ginger garlic paste to onions and mix well. fry all of this well for 2 minutes.
Add spring onion and cook for 3-4 minutes.
Now add other vegetables into pan and mix well.
Now add salt, black pepper, chinese 5 spice powder, soy sauce and again mix very well. Cover the Pan and let the mixture cook for 8-10 minutes on medium flame.
Once vegetables are cooked, add boiled noodles into vegetables and mix gently but well. avoid breaking the noodles.
After mixing all of it switch the flame off and take it out in a plate/bowl and let it cool down.

Making Chilla Rolls:

Heat a non-stick Tawa over medium heat, add 1/2 ladle full of the batter and spread it like dosa, cook it on both the sides by adding oil. Try to keep the chilla thin.

Now transfer it the plate or onto a clan working surface, put 2 tblspoon of filling onto it, roll it and Cut it in the middle.

Chinese chilla rolls are ready to serve with different chutneys.
These Chilla rolls make brilliant breakfast, evening snack or could be a starter for your Dinner parties. Best is to serve it in your kid's parties.

Gobhi Manchurian with Gravy

Ingredients:

Plain flour/Maida         -2 tblsp
Corn flour                     -2 tblsp + 2 tspoon (For gravy)
Baking Soda            -1 pinch
Cauliflower                   -1 medium size
Onion                            -1 big very finely chopped
Garlic                            -6 cloves pureed
Ginger                           -1 inch pureed
Spring onion                 -4 sprigs
Chilli tomato sauce       -1 tblsp
Soy sauce                      -2 tsp
Black Pepper powder   -1 tsp heaped
Salt                               -to taste
Sugar                            -1/2 tsp
Oil                                -to fry cauliflower florets
Water                           -1/2 cup

Method:

First of all, Clean the cauliflower florets by immersing them in hot water with salt for 10 minutes. This way, they will be parboiled.

Now, Make a batter with corn flour, plain flour and cooking soda, thick enough to coat the florets. Just the way you make coating batter for pakoras.

You can either dip the well drained florets one by one in the batter or just mix all of the batter with the drained florets and deep fry.
Just make sure there is enough batter to coat the florets. Deep fry until crisp and light.Keep aside.

In a heavy bottom wide pan heat 2 tblsp oil and add garlic and ginger puree.
Give it a quick stir and then add finely chopped white part of the spring onion and the chopped red onion and fry till transparent.
Add both soy and tomato chili sauce, salt, sugar, black pepper and mix well.
Add 1/2 cup of water to this mixture.
Now dissolve 2 tspoon corn-flour in 2 tblspoon of water and add it to the pan.
Stir continuously so that cornflour mixture mixes well with everything.
Now let it boil for 2 minutes, keep it boiling untill the gravy starts to thicken
Now add the fried florets and mix well. Give a chance to soak bit of gravy , say for a minute.

Now switch off the flame and take out the Manchurian in a serving dish.
Finally garnish it with chopped green part of the spring onion.
Serve hot immediately as starter or with any Chinese style rice or noodles. I serve them with either steamed rice or garlic noodles.