Food and me have had a love hate relationship for as long as I can remember. Being sick in my early years will do that. For years I only ate Indian food and Indian food that was cooked at its blandest best by my mom. She did a fantastic job of cooking food for me that the rest of the family used to refuse to eat! Hard to imagine, making Indian food so bland. But I remember it as being delicious. But, I could never eat out or had any desire to eat any different foods. I ate to live.
The last years have changed dramatically for me. I can eat anything I want without getting sick. That doesn’t however mean that I will eat anything. Quite the opposite actually. My first reaction to anything familiar is still a big fat ‘no’. So when Soe of Lime and Cilantro asked me if I wanted to take part in his Noodleholicsparty, my spontaneous reaction in my head was again a no. You have no idea how much I frustrate myself when I do that still!
I am so excited to not only be part of this party but I can’t wait to see the other creations by the amazing bloggers Soe chose to be part of this fantastic idea! Find below a list of all that took part linking back to their creations so you can enjoy each one.
So, I thought about it and I thought what an amazing opportunity to make something I had never tried before. And, to make something that I wouldn’t be able to resist myself. 🙂
Indian Chinese food is famous in India. It is even sold as fast food on street corners. I have seen this, but up until now, never had the desire to try it. So thank you Soe, for challenging me to step out of my comfort zone. Love you for it.
Indian Chinese as its name suggests, is created to suit Indian palates. And it is delicious. So delicious!
I have created a vegetarian manchurian with four different veggies, carrots, green beans, bean sprouts and cabbage. I added an amazing new ingredients, moong dal flour and cilantro wasabi soya sauce. I’d never used the moong dal flour before but it was amazing in bringing the veggie meatballs together and the soya sauce was so flavourful!
My baby girl loved this recipe! And I have to say I was pretty satisfied too. So here it is, try it and be supremely satisfied yourselves. 🙂
- For the Stir Fried Noodles
- Noodles, cooked according to instructions
- ¾ cup carrots, cut in thin strips
- ½ bell pepper cut in strips
- 3 sprigs spring onion, chopped
- ½ tsp pepper
- 1½ tsp sambal
- salt to taste
- 2 tbsps oil
- For the Vegetarian Meatballs
- ½ cup cabbage, chopped fine
- ½ cup carrot, grated
- ½ cup green beans, chopped fine
- ½ cup bean sprouts, chopped fine
- ½ cup moong dal flour (you can replace this with regular flour)
- rice flour -2 tbsp
- ½ tsp black pepper powder
- 1 tsp sambal (or any other chili sauce)
- 1 tsp ginger, grated
- 1 tsp garlic, grated
- 2 tsps cilantro and wasabi soy sauce
- salt & water, as needed
- oil for frying
- For the Gravy
- 1 tbsp cooking oil
- 1 cup finely chopped medium onion
- ½ cup red bell pepper
- ½ cup spring onions chopped
- 2 tbsps garlic, grated
- 2 tsp ginger, grated
- 3 tbsps cilantro and wasabi soy sauce
- 1 tbsp sambal (or red chili sauce)
- 1 tsp honey
- 2 tsps tomato ketchup
- 2 tsps vinegar
- 1½ cups water
- 2 tbsps rice flour
- To make the stir fried noodles, heat a pan with oil and fry the white part of the spring onion.
- Add the veggies one by one, frying each for half minute. Add the sauces, salt and pepper. Give a quick stir.
- Add the drained noodles and mix well. Add the chopped spring onion and stir well.
- To make the meatballs, add all the ingredients except salt and water, mix and sprinkle the water a little at a time. The consistency should be not too dry nor too runny. Add salt just before you make and mix. The balls should be smooth and soft yet firm enough so that they do not fall apart. Add 1-2 tablespoon of flour if you are in doubt.
- Heat enough oil to deep fry and wet your hands, make small lemon size balls and deep fry in hot oil. Cook in medium flame to ensure even cooking. Do not make the balls too large or else the inside won't cook properly. Deep fry until dark golden colour.
- Drain on a paper towel and keep aside.
- To make the gravy, heat oil in a heavy bottom pan on medium heat. Once warm add in ginger garlic and sautee for a minute. Add in the onions, bell pepper. Sautee for another minute or two. Add in the all the other ingredients except the water and pepper. Cook for a minute. Now add in the 1 cup of water, pepper and let the gravy come to a simmer. Meantime, in a bowl whisk the rice flour with ½ cup of water. Once the gravy starts simmering, add in the prepared rice flour slowly by one hand and whisking the gravy with a spoon by another hand until incorporated well .
- The gravy will start to thicken within a minute. Switch off the flame. Add salt if needed.
- Just before serving warm up the gravy and add the Manchurian balls to it. Serve piping hot with the stir fried noodles.
Indonesian boiled noodles (mie rebus) by Piquecooking