For the final day of Chinese recipes, here is a delicious veg manchow soup for you. I am not a huge fan of soups. The only soup I make often is made with drumstick leaves and is often taken a a medicine than for fun. But after I shifted to paleo, I have been making soups daily and I am also enjoying it thoroughly. Most of my time in kitchen is spent in cutting vegetables. I use lots of cabbage, carrots and mushrooms daily and this soup uses all these veggies and makes a great filling meal. Yes, you heard it right, this is what I made for dinner. If you are serving it as an appetizer, then thicken the soup with corn flour. The amount will serve minimum six persons, but if you are having this as your whole dinner, then the given amount will serve only two persons.
Posts tagged CHINESE
As I mentioned in yesterday’s post, I am on Paleo diet, which is a low carb, high fat diet. Usually meat is the main food for paleo dieters, but being a vegetarian, it is very hard to get proteins from vegetarian options. In a strict paleo diet, milk and cheese are in gray zone, they need to be either avoided or had by minimal quantities. But for a vegetarian paleo diet, milk makes a good part of the diet. 100 gm of paneer has 23 gm of protein (information collected from the web). So it is a good source of protein and can make up the protein deficiency in a vegetarian diet. There is a paleo dieters group from India who give these vegetarian options. As it is a tried and trusted ingredient, I didn’t even think twice while planning my menu.
I know the name of the dish is weird. But let me explain. I have started with paleo diet and am finding it difficult to find filling meals. This is a meat based diet but being a vegetarian, it is tough to find sources of protein. It is R & D daily in my kitchen and this dish is one of our success dishes. When I found about the cauliflower rice, I was so happy. And now we get cauliflower in abundance. So I have two to three cauliflowers in my fridge always. This rice can be used as a regular rice and can be made into variety of flavours. With the need to incorporate as many vegetables as possible, I am learning the art of variety cooking. I use this rice atleast once in a day and try to vary the flavours. Till now I have tried biryani, fried rice, mushroom rice and vegetable pulao. All the recipes turned wonderful and hubby is so happy with my cooking. I think all these years in blogging is helping me so much with this diet.
Today has been a busy day. This is my third post for the day. Don’t forget to read Cream Cheese Frosting and Devil’s Food Cupcakes posts. I am sure you will like it. This post is part of the monthly BM for which I am doing one pot dishes this week. For this theme I have been so creative and have tried different recipes so far. Don’t be confused by the name of this pulao. When I was listing out recipes, I just had an idea. Why not incorporate the flavours of fried rice in pulao. Fried rice cannot be termed as one pot meal, as we need to cook rice separately, sauté the veggies separately and finally combine both in a pan.
For the second day, I am here with another dish made with potatoes. I am doing one vegetable three ways this week. After the tater tots, I didn’t want to deep fry one more dish. So baked the potatoes in oven and mixed it with the sauce. This is quite easy to make and tastes so delicious. I made an Indo-Chinese lunch today and this Honey Sesame Chilly Potatoes were part of it. There are so many variations of this dish available in many blogs, but I went for an easier version. If you want you can deep fry the potatoes and make this.
Any appetizer needs a dipping sauce to give a punch. When I made the Congyou Bing/ Chinese Scallion Pancakes, I also made this soy dipping sauce to go with it. This sauce is absolutely delicious and tastes tangy, sweet and slightly salty with the ginger, garlic and green onion punch. When I first read about the recipe I was so sceptical to try. But when I tried it with the pancake I was so happy. Make it ahead and refrigerate so that the flavours mellow together.
Here we are on the third day of International breakfast themes and today I like to take you to China. When I read the recipe for scallion pancake, I found that it was not what we call as pancakes. For us pancakes are made with smooth batters and are poured on a tawa and cooked. But these congyou bing is more like our layered paratha with a lots of scallions/ green onions. These pancakes are popular street food and relished with a spicy soy dipping sauce. When green garlic is used instead of green onions, it is called as jiucai bing.
For the alphabet theme of Blogging Marathon #32, today is the turn of C and under international cuisine, I selected the Chinese Chowmein Noodles. This is a simple dish with the goodness of lots of vegetables. The best part of this noodles is that the vegetables retain their crunch and they taste extremely delicious along with the soft noodles. Never add water to cook the vegetables as it will make them soft and the flavour will be lost. You need to continuously stir the vegetables until they are 3/4th cooked and then add the sauce. Just stir it twice and add the noodles so that the vegetables stop cooking. You can make the noodles and vegetables separately and before serving time, just saute the vegetables until hot, add the noodles and mix and serve immediately. I have also given some step wise pictures to cook the noodles and hope you enjoy this post..
2. Add the paneer pieces and mix it to coat.
3. Deep fry the pieces in hot oil until golden and keep them aside.
4. Heat olive oil and saute thinly sliced onions until golden.
5. Add chilly sauce, soy sauce and tomato ketchup and mix well.
6. Add salt to taste.
7. Mix 3tbs water to 1tbs corn flour and add it to the onions.
8. When it boils add the fried paneer pieces and give it a nice stir.
9. Crush tarragon and add it to the manchurian. Mix well and serve hot.