south indian food.

After a week full of south indian food.
There was Indo Chinese platter for saturday dinner. Homemade Chinese rocks in taste and health both. And fearing of AJINOMOTO/MSG (Mono sodium glucomate, a slow poison ) being added in Chinese food outside, we have almost stopped having Chinese outside.
But taste buds requires some change in cuisine with a healthy twist.
For a healthy twist I loaded every dish with lot of vegetables. And most importantly didn't used Maida. Instead I used whole wheat aata wherever required and the results was actually better than that could have been with Maida.. Yes, 1 tsp of cornflour was used to give Manchurian gravy that creamy texture.

Platter consisted of

*Gobhi Manchurian
*Dragon potato
*Veg hakka noodles
*Schezwan fried rice.

Most of the recipes are already there in group. Still of u want me to write , I would surely write . Just sharing some tips to follow while making a perfect and healthy Chinese at home.
Tips
1. Blanch cabbage in salty water always, as it is prone to have insects in it.
2. Always parboil noodles with salt n oil, never cook them fully. Keep them Al-dente.
3. After boiling, strain and immediately cool it down using ice cold water to stop cooking it further and wash thoroughly under tap water for a good 1-2 minutes to remove the starch and it's smell.
3. When all water drains out. Apply 1tbsp oil on it with very light hands.
4. When boiling rice with salt n oil, don't cook it fully either. Else they would get mushy when you fry them with vegetables and sauces.
5. Use red chilly sauce instead of green chilly sauce for a nice color.

Happy cooking and eating...!!!

recipe

Rashmi mathur