Vegan Chinese Noodles with Baby corn Manchurian

This is my favorite combo 🙂 I am a huge fan of Chinese food. I know, who isn’t? Although the noodles is an authentic chinese food, but manchurian isn’t. It is a combination of Indian and Chinese flavors. Usually it is vegan-the ones you get in India, but when I ordered one last week in an Indian restaurant in Sydney, the chef said they use egg whites and cannot be veganised. So I decided to make one at home. All I had was baby corn and I am so glad it did 🙂 I have tagged it under ‘Evil Fried Temptations :P’
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Recipe for Baby corn manchurian 

Ingredients:

  • Baby corn-15-slit into 2-and again slit into 2. -dropped into salted boiling water for 10 minutes and dried on paper towel
  • For the batter (1 tbsp gluten-free flour, 1 tsp gluten-free corn flour, chili powder-1 tsp, soy sauce-1 tsp, extra hot chili sauce-1 tsp, salt-to taste, water to form a batter)
  • 1/2 red onion-finely chopped
  • 1/2 green capsicum/peppers-finely chopped
  • 3 cloves garlic-finely chopped
  • A small piece ginger-finely chopped
  • Soy sauce-1 tsp
  • Tomato sauce-2 tsp
  • Extra hot chili sauce-1 tsp
  • Salt-to taste
  • Scallion-1. chopped fine
  • Vinegar-a tsp
  • 1 Tbsp oil+oil for shallow frying

Method:

  • Mix the ingredients for batter and make a thick batter and drop baby corns into it-batter should stick to the baby corn. Shallow fry them and put them
  • In a sauce pan, add a tbsp of oil, add garlic, ginger, scallions and fry for a minute and add onion, capsicum and fry until well fried. Add salt, soy sauce, tomato sauce, chili sauce, vinegar and fry well and add baby corn in.
  • Mix well and serve with coriander leaves 🙂

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Noodles

Ingredients:

  • Gluten-free Noodles-cooked with salt-allowed to drain
  • Julienne-1 baby carrot, 1/2 capsicum, 1 onion, 5 baby corn, mushrooms(opt),Kale and Spinach-a handful
  • Scallions
  • Garlic and ginger-1 Tbsp grated-each
  • Soy sauce,Chilli sauce-1 tbsp/as per taste
  • Vinegar-1 tsp
  • Salt, Black pepper-to taste
  • 1 tbsp oil

Method:

  • In a large wok, add a tbsp of oil, add onions, capsicum, salt, let it cook, once onions are translucent, add ginger, garlic, fry for another couple of minutes and add the veges in and toss until almost cooked.
  • Add chili sauce, vinegar and toss for a minute
  • Add noodles, soy sauce, pepper and toss well until all combine well 🙂

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Who is in for Pakoras?

I know this is a health food blog which implies less oil, no FRIED treats. I know, but it was too cold today. I made an exception. If it is really cold and if you crave for a snack, this is what you do? Onion pakoras 🙂 This is a very simple pakora which you will find it in almost every bakery in the state of Tamil Nadu.

<15 mins to make this- Slice 2 large onions lengthwise. Add them to a bowl. Take a couple of sprigs of curry leaves and tear them into bits. Put them into the bowl too and sprinkle salt over it and rest it for 5 mins. Onions will ooze some water out of it. Add in say a handful of chickpea flour, 1/2 handful of brown rice flour and 1/4 handful of cornstarch, chilli powder & coriander powder (to taste).  Heat 2 tbsp of oil and pour it in as well. Now kneading time. Sprinkle water if you want. Add more salt and let the flours coat over onions well. You might have to add in the same quantity of flours again and more water until you get the flours coated over onions well. Heat oil in a shallow pan and deep fry them 🙂 Don’t make it watery. I like flours to be lightly coated cos it is the tastier version 🙂

Yum. Serve hot. 🙂 Sprinkle chat masala on top. You don’t need tomato ketchup 😛
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