Hakka Noodles with Veg Manchurian | Indo Chinese Main Course | How to make Hakka Noodles

I read recently that Manchurian is not only one of the favourite Indo-Chinese items ordered at most Indian restaurants, but also that Manchurian has nothing to do with authentic Chinese cooking. It was perhaps made popular by street food carts and Quick Service Restaurants (QSRs) and even those with take away menu cards serving fast food. Whatever the reason, this dish is very popular and has come to stay in various forms - in both gravy and dry form - tickling the Indian palate with hot-sour-spicy options like Veg Manchurian, Gobi Manchurian under veg, and Chicken and Prawn Manchurians in the non veg stable. 

Today's meal for Sunday dinner was kiddo's favourite with Hakka Noodles and Veg Manchurian which was lapped up with gusto. After yesterday's Thai Green Curry from South East Asia, this is an Indo Chinese Main Course option...

Off to the recipe as this travels to BM # 31 under Main Course. The recipe for Low Cal Manchurian is given here, and it remains our family's favourite :)

For Hakka Noodles:

Prep time - 10 mins | Cook time - 10 mins | Serves - 2

Ingredients:

• Hakka Noodles (eggless) - 1 packet
• Olive Oil - 2 TBSP
• Juilenned vegetables - 1/4 cup (carrots & beans)
• Capsicum / Bell Pepper - 1 medium
• Red Onions – 1 large (finely minced)
• Spring onion greens chopped fine – 2 TBSP
• Salt – to taste
• Ginger garlic paste – ½ tsp
• Soya sauce -1/2 tsp
• Green chilli paste - 1/2 tsp
• Vinegar - 1/2 tsp

Method:

Boil Noodles as per packet instructions. Once done, rinse under running water and mix through a TBSP of oil. 

Blanched the juilenned veggies in salted water for 3-4 mins and drain into ice cold water. Drain and keep aside

In a large wok, heat the remaining oil. Add the onions and ginger garlic paste and fry. 

Once the onions turn translucent, add the diced capsicum and fry till it turns crunchy.

Then add the blanced veggies, salt, soya sauce, green chilli paste and vinegar and toss well. 

Add the noodles and toss again till well coated

Garnish with spring onions and serve hot with Manchurian

Low cal Veg Manchurian recipe is here.

Thai Green Curry with Sticky Garlic Rice | Gaeng Keow Wan | Asian Veg Main Course | How to make Thai Green Curry

My first experience with Thai Green Curry (or Gaeng Keow Wan as its known), was at a get together that me and S had put together for friends in Mumbai soon after our wedding. Till then I (clumsily) assumed that anything Thai (or Asian / Non-Indian) meant non vegetarian. There is this restaurant called Oasis that had this yummy curry on their buffet, and I instantly fell in love with it. I have made this many times since then, but it never occured to me that I hadnt posted this recipe till now....

Mildly spiced with galangal and a dash of coconut milk, we had this with Sticky Chilly Garlic Rice. It so much reminded me of the paal kootu or the veg kootu (mixed veg gravy) we make at home with coconut, and over the years i truly have liked it. 

While I was browsing for Main Course Options for BM 31 through my bookmarks, I had to make this yummy curry to cater to my own craving for Thai comfort food ! A steaming bowl of thai green curry with Sticky Chilly Garlic Rice (Recipe soon) and Veg Fried Rice (for the kiddo) provided for a perfect meal on a cold rainy day. 

 Prep time : 20 minutes. Cooking time : 10 mins. Serves : 3

Ingredients:

• Vegetables chopped - 1 cup (I used beans, carrots,baby corn, Zucchini)
• Capsicum / bell pepper - 1/4 cup chopped - I used all three colours
• Mushrooms - 4 to 5  - thinly sliced
• Onions - slit lengthwise
• Panner cubes - 1/4 cup (instead of Tofu - which I had run out)
• White pepper powder - a dash
• Olive Oil - 2 TBSP
• Coconut milk - 1/4 cup 
• Fresh basil leaves - 1 or 2 leaves (opt. - I didnt add)

Grinding:

• Coconut grated - 1/4 cup
• Shallots - 1/4 cup
• Green chillies - 2
• galangal - 1 inch piece
• Coriander leaves - a handful
• Washed and trimmed fresh coriander stalks - a handful
• Salt - to taste
• lemon rind - a dash (be sure to grate it from the top and not towards the whites)
• lemon grass - 1 or 2 stalks (opt.)

Method:

1) Blanch all the veggies in hot boiling water (salted a bit) for 5 - 8 mins . Drain and retain the water.

2) Grind all the ingredients under "grinding" table to a smooth paste. Add adequate water as if grinding for chutney to a smooth milk paste (slightly flowing).

3) In a wok, heat olive oil. When hot, add the onions and mushrooms and fry lightly. Add a dash of salt and cook covered for 4 - 5 minutes. Now add the capsicums and fry again. When slightly crunchy, add the rest of the veggies. Saute well. 

4) When the veggies are almost done, add the ground paste. Add the water from the blanched veggies. Adjust salt and seasonings. Add coconut milk as well as 1-2 leaves of fresh basil. Cook covered on low simmer for 10 mins. 

5) Serve with hot steamed rice( preferably Thai Sticky rice or even plain steamed rice) and enjoy a Pan Asian culinary experience.