BREAD ROLLS WITH STUFFED NOODLES-INDO CHINESE

• IT IS DEEP FRY DISH MADE WITH BREAD COATING & BOILED POTATO STUFFING.
• BREAD ROLL IS ONE OF QUICK & MOUTH WATERING SNACK OF NORTH INDIA.
• .I GENERALLY USE BROWN BREAD RATHER THAN WHITE ONE FOR IT.

INDO CHINESE BREAD ROLL

INGRIDIENTS:

• BREAD                                  -8 PIECES
• BOILED POTATO                - 3 PIECE
• CHOPPED ONION                -1 CUP
• CORIANDER LEAVES        -1/2 CUP
• RAISINS/CRANBERRY      - 1 HANDFUL
• PEAS                                      - 1/4 CUP 
• HALF BOILED NOODLES   - 1 CUP
• CHOPPED CABBAGE          - 2 HANDFUL
• SHREDDED BEET ROOT    - 1 HANDFUL
• VERMECILLI/SEVIYAN       -FOR COATING

SPICES:

• RED CHILLY POWDER -1/2 TSP
• BLACK PEPPER -1/2 TSP
• FENNEL SEEDS -1/2 TSP
• GINGER-1 INCH LONG
• GARLIC -2 PEARLS
• GREEN CHILLY -1 PIECE
• SALT -1 TSP

FOR BREAD DIPPING:

• MILK -1/4 CUP
• SUGAR -1/2 TSP
• WATER -1 CUP

METHOD:

• CUT THE BREAD PIECES FROM THE  EDGES.NOW MASH THE BOILED POTATO.MIX THE ONION,CHOPPED CORRIENDER LEAVES.MIX SPICES,SALT IN IT.
•  NOW MAKE THE FILLING OF THE FROZEN PEAS,CHOPPED CABBAGE,HALF BOILED NOODLES,SHREDDED BEET ROOT,RAISINS/SWEETENED CRANBERRY IN SEPERATE BOIL .ADD THE SALT & SPICE IN IT.
• TAKE A SMALL BALL LIKE SIZE MASH POTATO MIX & FILL THE 1 HANDFUL FILLING IN IT & MAKE THE ROUND  OR ANY SHAPE.MAKE  ALL THE  POTATO DUMPLINGS WITH FILLING IN THIS MANNER .
• ADD MILK & SUGAR IN THE WATER .NOW TAKE A PIECE OF BREAD .DIP IT IN THE MILKY WATER & SQUEEZE THE EXTRA MOISTURE FROM IT .
• ADD THE POTATO DUMPLING IN IT .FOLD IT WITH THE HELP OF BOTH HANDS IN ROUND OR ANY SHAPE.
• NOW COAT IT WITH RAW VERMICILLI/SEVIYAN.
• DEEP FRY IT IN MEDIUM HIGH FLAME.
• RELISH IT WITH GREEN CHUTNEY.

TIPS:

• AVOID ADDING IT IN LOW HOT OIL AS BREAD HAS TENDENCY TO ABSORB THE OIL IN LOW TEMPRATURE.
• NEVER REFRY IT .IT WILL ABSORB A LOT OF OIL.
• YOU CAN SQUEEZE THE LEMON JUICE IN THE POTATO PASTE.
• AVOID TO USE FULL COOKED NOODLES .WHILE DEEP FRYING THE HALF COOKED NOODLES AUTOMATICALLY GET FULLY COOKED.

VARIATIONS:

• YOU CAN COAT THE ROLL WITH NYLON SEV(ZERO SIZE BHUJIA) BEFORE FRY.IT 

HAKKA NOODLES

• IT IS A INDO-CHINESE DISH .NOODLES ARE GENERALLY MADE OF REFINED FLOUR/MAIDA BUT NOW A DAYS RICE NOODLES & DHURAM WHEAT FLOUR NOODLES ARE ALSO AVAILABLE.
• IN CHILDHOOD I WAS BIT CONFUSE ABOUT NORMAL,HAKKA & SCHEZWAN - NOODLES. 
• NOW I GOT TO KNOW THAT NORMAL NOODLES ARE BLEND IN TASTE,HAKKA NOODLES ARE LITTLE  SPICY .& SCHEZWAN NOODLES ARE HOT &  SPICY .
• THE MAIN FEATURE  OF CHINESE COOKING IS THAT IT IS MADE IN HIGH HEAT ONLY.  

HAKKA NOODLES

INGRIDIENTS:

• HAKKA VEG NOODLES(CHINGS) - 150GM(1 SMALL PACKET)
• CHING HAKKA NOODLE MASALA- 1 TSP
• SOYA SAUCE - 1 TSP
• VINEGAR - 1 TBSP
• REFINED OIL - 1 TBSP
• SALT - 1 TSP
• BLACK PEPPER - 1/2 TSP
• TOMATO SAUCE-1 TSP 

ASSORTED VEGETABLES:

• ONION -1 PIECE
•  SHREDDED CARROT - 1/2 CUP
• SHREDDED CABBAGE -1/2 CUP
• ASSORTED CAPSICUM -1/4 CUP
• SCALLIONS OF SPRING-ONIONS- FOR GARNISHING

METHOD:

• ADD  AS MUCH WATER(WITH SALT) IN THE WIDE PAN(KADAI) THAT NOODLES CAN EASILY DIP IN IT PROPERLY.ADD THE FEW DROPS OF REFINED OIL IN WATER(IN ORDER TO AVOID THE NOODLES STICKING WITH EACH OTHER) .

• KEEP IT IN HIGH FLAME.WHEN BUBBLE HAS COME ,THEN DROP HAKKA NOODLES IN IT .
• BOIL IT WITHOUT LID TILL IT GET 90 PERCENT COOKED(PARBOILED)-GENERALLY IT TAKES  2-3 MINUTES.

• REMOVE THEM FROM  HOT WATER.DROP THEM DIRECTLY IN COLD WATER BOWL SO THAT EXTRA STARCH CAN BE REMOVE.
• NOW TAKE A BIG WOK.ADD 1 TBSP REFINED OIL IN IT.

• ADD THE ALL VEGETABLES IN IT ORDERLY.COOK IT IN HIGH FLAME WITHOUT WATER & LID.ITS CRUNCHINESS SHOULD NOT BE GONE.
• NOW ADD THE  HAKKA NOODLES MASALA(I USED CHINGS HAKKA NOODLE MASALA),SOYA SAUCE,VINEGAR,BLACK PEPPER,TOMATO SAUCE IN IT.

• ITS TIME TO ADD THE BOILED HAKKA NOODLES IN IT.
• TOSS IT WELL FOR A WHILE .

• GARNISH IT WITH SCALLIONS OF SPRING ONIONS.
• SERVE IT HOT.RELISH IT WITH TOMATO- GARLIC CHILLY SAUCE.  

NOTE:

• AVOID ADDING AZINOMOTO AS IT IS NOT GOOD FOR HEALTH.
• YOU CAN ADD CHINESE FIVE SPICE POWDER TO ENHANCE THE TASTE ,U CAN MAKE IT IN HOME.

•  IT IS COMBINATION OF BLACK- PEPPER,FENNEL SEEDS,CINNAMON STICKS,ANISE(CHAKARI),CLOVE.

• DURING COOKING ADD THE CARROT FIRST, THEN CAPSICUM,THEN ONION & IN THE LAST CABBAGE ( DUE TO THE DIFFERENT COOKING TIME OF EACH VEGETABLE.)

RICE NOODLES WITH RED PEPPERS

                                                     

RICE NOODLES WITH RED PEPPERS

• MAKES FOR 4-1CUP SERVING EACH
• PREP TIMES-20 MIN                                   
• COOKING TIME-10MIN

INGRIDIENTS:

• UNCOOKED RICE NOODLES-250 GM
• PEANUT/CANOLA OIL-1TBSP
• CRUSHED GARLIC-1/2TSP                                                                       
• SLICED WHITE ONION-1/2CUP
• ZEST OF ONE LEMON                                                                                   

rice noodle

• GRANULATED SUGAR-1/2TSP
• CHOPPED LARGE RED BELL PEPPER-1
• CHOPPED SCALLIONS-1/4CUP
• SOY SAUCE-2TSP

METHOD:

• SOAK RICE NOODLES IN WARM WATER FOR 20 MINUTES,DRAIN & SET ASIDE.
• HEAT OIL IN A MEDIUM SKILLET,ADD GARLIC ,ONION & COOK UNTIL SOFTENED.
• ADD NOODLES,LEMON ZEST,SOY SAUCE,SUGAR,CHOPPED PEPPER & STIR WELL.
• COOK UNTIL THE PEPPER SOFTENS SLIGHTLY.
• SPRINKLE WITH SCALLIONS & SERVE IMMEDIATELY.

FRIED RICE-CHINESE STYLE

INGRIDIENTS:

• RICE-1 CUP
• CABBAGE-1 BOWL
• CARROT-1/2  BOWL                                                                      
• CAPSICUM-1/4 BOWL
• SPRING ONIONS-1/2 BOWL                                                                    
• FRENCH BEANS-1/4 BOWL
• SOYA SAUCE-1/2 TSP
• REFINED OIL-1 TBSP
• SALT-1/2 TSP
• BLACK PEPPER-1/2 TSP
• CHINESE POWDER-1/2 TSP
• VINEGAR-OPTIONAL

                                                                         

FRIED RICE

METHOD:

• SOAKED THE RICE FOR 1/2 AN HOUR.TAKE A FRYING PAN .KEEP IT ON BURNER ON HIGH FLAME.ADD 3 TSP OIL IN THE PAN.
• NOW ADD SALT IN  IT.
• ADD 1.75 CUP WATER IN THE FRYING PAN.LET IT HOT FOR A WHILE.
• AFTER 2 MINUTE ADD RICE IN IT.
• PUT THE LID ON THE FRYING PAN .ALLOW IT COOKED FOR 15 MINUTES.
• MEANWHILE FLIP THE RICE SO THAT THEY COOK ON EACH SIDE EQUALLY.
• AFTER 15 MINUTES IT IS DONE .

VEG FRY:

• TAKE A  FRYING PAN.ADD REFINED OIL .KEEP IT IN HIGH FLAME.
• NOW CUT ALL VEG IN SLEEK LONG PIECES.
•  PUT ALL VEG IN THE VEG IN THE FRYING PAN.
• ADD SALT ,BLACK PEPPER ALSO
• WHEN THEY GET HALF COOKED ,THEN ADD SOYA SAUCE & AZENOMOTO,CHINESE POWDER.
• NOW ADD BOILED RICE IN IT.
• MIX IT WELL
• IN THE LAST BUT NOT LEAST ADD VINEGAR 1/2 TBSP IN IT & SWITCH OFF THE FLAME
• NOW FRIED RICE IS READY.

TIPS:

• GENERALLY WE PUT DOUBLE WATER IN THE RICE. BUT IN FRIED RICE WE REDUCE 1/4 CUP OF RICE TO AVOID MASHYNESS/STICKYNESS.
• WE ADD OIL WHILE MAKING RICE TO AVOID THEIR STICKYNESS
• ENHANCE TASTE ADD CHINESE FIVE MIX POWDER IN IT.
• ALWAYS REMEMBER CHINESE DISHES IS MADE IN HIGH FLAME & IT BECOMES TASTY WHEN THE VEG IS HALF COOKED
• FOR ENHANCING THE TASTE ADD CHING'S SECRET FRIED RICE MIRACLE  MASALA. .

VARIATION IN COOKING RICE:

EASY WAY:

• IF U PREPARE THE RICE BY NORMAL PROCEDURE  EARLY MORNING &  MAKE  IT FRIED RICE LATE AFTER NOON,THEN ALSO IT WILL LOSE THE MOISTURE & CAN EASILY CONVERT INTO FRIED RICE.

LONG PROCEDURE:

• TAKE SO MUCH WATER IN THE PAN THAT RICE CAN DIP EASILY .WHEN WATER GET BOILED THEN ADD THE SOAKED RICE IN IT . BOILED IT WITHOUT LID TILL IT BECOME  3/4  COOK.
• AT THE SAME TIME DROP THE RICE IN COLD WATER FOR A WHILE & SIEVE IT IMMEDIATELY.