SPICY MANCHOW SOUP / INDO-CHINESE CUISINE

 

Manchow soup is a very popular one from Indo-Chinese Cuisine as it has a hot and spicy taste. It may be veg or non veg. The origin of this soup is said to be Meghalaya which is well known for it's spicy cuisine.

This soup is dark brown in colour. It is prepared with finely diced vegetables, chicken or sea food (for non veg version) and sauces. Before serving some crispy fried noodles are added to it. 

Ingredients:

Cabbage ................ 1/4 

Carrot ................... 1/2

Mushrooms ......... 3-4

Capsicum / bell pepper ...  1/2

Radish ............................ 1/2

Spring onions ................. 1 or 2 

Ginger ........................... 1 " piece

Garlic ............................ 2-3 cloves

Red chilli sauce ............ 1/2 or 1 tbsp as you prefer

Dark soy sauce .............. 1 tsp (little less or more adjust while cooking)

Corn starch ................... 2 tbsps + 1 tbsp 

Salt ................................. to taste

Noodles ........................ 1 cup

Oil ............................... for cooking 2 tbsps and 1 cup for frying the noodles

Method:

1. Boil the noodles adding little salt. Drain them and set aside for cooling. Add little oil so that they don't stick and become mushy.

2. When they are cool enough sprinkle 1 tbsp of corn starch. Coat them well and separate them. 

3. Heat oil in a wok and deep fry the noodles adjusting the flame until crisp. Do not make them brown. 

4. Now dice all the vegetables that you are using very finely.

5. Peel and crush the garlic and ginger. 

6. In a wok heat 2 tbsps of oil and saute the ginger and garlic.

7. Next add the diced vegetables, white part of spring onions and toss them well. Keep a crunchy texture and do not over cook them.

8. Stir in the sauces and add salt carefully as the sauces already contain salt.

9. Dilute the remaining 2 tbsps of corn starch with water and add it to the vegetables.

10. Give it a stir and add 2 cups or little more water according to the consistency you like.

11. Give it a nice boil. Check the flavours and adjust if required. 

12. Add some spring onion greens towards the end. 

13. Serve the soup in individual bowls and garnish with crispy fried noodles and spring onions. 

14. Keep some extra noodles to add while having the soup. 

15. Make some fried rice as an accompaniment and enjoy a simple Chinese meal.

Yield - 2 servings.

 Check out the video

About the group:

Shhhhh Cooking Secretly is a monthly challenge in a facebook group where we are paired with a different partner every month. Two secret ingredients are  chosen by each partner for the other one and we prepare any dish with those ingredients based on the selected theme of the month which was " HOME MADE RESTAURANT STYLE FOOD " This was suggested by Aruna Saraschandra who blogs at Vasus Veg Kitchen 

This month I am paired with Kalyani Sri and she gave me RADISH and  CORN FLOUR (STARCH) as my secret ingredients. I chose to make this delicious Indo-Chinese Veg Manchow Soup which is my favourite.

Check out Kalyani Sri's Instant Pot Darshini Style Veg Pulao. It is so delicious.

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SAI THOOMA MEI GAJRUN / CARROT STIR FRY WITH GREEN GARLIC / WINTER SPECIAL SINDHI BHAJI

 

This is a simple carrot stir fry with fresh green garlic which is available only in winters. Even the carrots in winter are so fresh and juicy. This slow cooked stir fry really tastes amazing with the flavours of fresh garlic greens. This is a winter special sabzi from the Sindhi Cuisine. We usually serve it with rotis or dhodo (bhakri).

Ingredients:

Carrots -------- 2 large or 3 small

Green garlic .... 2 small bunches.

Tomato ............ 1

Green chillies .... 2

Oil ................... 3-4 tbsps

Turmeric powder .. 1/2 tsp

Cumin powder ....... 1 tsp

Coriander powder ... 1 tsp

Kasoori methi ........ 1 tbsp (you may also use fresh methi 1/4 cup)

Salt ................... to taste

Red chilli powder ... 1/4 tsp

Coriander leaves .... handful

Method:

1. Scrape the carrots and cut into small pieces.

2. Cut the tomato and the green chillies into small pieces.

3. Separate the white part of the garlic and dice it. Chop the greens and keep them separately.

4. Heat oil in a pan and add the white part of the garlic. saute it a bit.

5. When it changes the colour add the green chillies followed by the spice powders, salt and kasoori methi.

6. Maintain low flame so that the spices are not burnt.

7. Tip in the tomato pieces. Cover and simmer until tomatoes are soft. You can add 3-4 tbsps of water.

8. Now add the carrots, garlic greens and coriander leaves. Save some garlic and coriander for garnishing.

9. Cover the pan and cook on low flame. After 2 minutes open the lid and give it a stir.

10. Check the salt and add if required. 

11. Now cover and simmer again for 3 more minutes. If the carrot pieces are bigger then cook for 1 more minute or until done.

12. Finally add the remaining green garlic and coriander.

13. Serve it with rotis or bhakri.

Check out the video 

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MORINGA RICE / MASALA RICE WITH MORINGA GREENS

 This is a simple and quick rice preparation that can be made with healthy moringa greens. This is a nice way of incorporating the moringa leaves in your diet as they top the list among all the greens in the nutritional value. This one pot meal is very flavourful and can be enjoyed with curd or raita and papad.

Ingredients:

Cooked rice .......... 2 cups

Moringa leaves.... 1 cup

Green peas .......... 1/4 cup (boiled)

Cashew nuts ...... handful

Green chillies .... 1 or 2

Bay leaves ....... 1

Cinnamon stick ... 1" piece

Cloves .................. 4-5

Onion .................. 1 (chopped)

Turmeric powder .. 1/8 tsp

Cumin powder ..... 1 tsp

Salt ................... to taste

Oil .................. 3-4 tbsps

Method:

1. Heat oil in a pan and add whole spices.

2. Toss them a bit and add the cashew nuts. Fry on low flame until they are light brown. 

3. Next add the onions and saute until translucent.

4. Now tip in the washed moringa leaves.

5. Add the salt, spice powders and green chillies. Stir them well.

6. Next add the boiled green peas.

7. Stir and cook them a bit so that the flavours are well blended.

8. Now add the cooked rice and mix everything nicely.

9. Dish it out and enjoy with curd or raita and papad.

Check out the video

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HARE DHANIYE KI SABZI / FRESH CORIANDER GREENS STIR-FRY

 Fresh coriander also known as cilantro is generally used to flavour the dishes. Have you ever tried making an individual dish using it as a key ingredient ? If not then try out this preparation. It takes few minutes to make this and the taste is awesome. 

Ingredients:

Fresh coriander leaves .... 1 bunch (about 3 cups)

Besan / gram flour ......... 1/4 cup

Oil ................................. 3 -4 tbsps

Turmeric powder ........... 1/2 tsp

Green chillies ................ 2 - 3

Jaggery powder ............ 1 tsp (optional)

Mustard seeds .............. 1 tsp

Asafoetida ................. 2 pinches

Salt ............................ to taste

Method:

1. In a pan dry roast the gram flour until it gives out a nice aroma.

2. Cool it. Sift the besan and set aside.

3. Heat oil and add the mustard seeds and asafoetida.

4. When it starts spluttering reduce the flame and add the spice powders.

5. Stir them a bit and tip in the coriander leaves. Saute them a bit.

6. Add the salt and jaggery powder and stir.

7. Cover and simmer for half a minute.

8. Open the lid and add the besan. Give it a nice stir until it is well mixed.

9. Cover the pan and simmer for 40 to 50 seconds. 

10. Serve it with rotis or bhakris.

See the recipe video

This recipe is made for the event - A-Z Recipe Challenge. 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is H - I chose Hara Dhaniya as my ingredient.

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Mutton Curry with Tamarind)

J - Jowar Ke Phulke ( Sorghum Flat Breads)

K - Karele Ki Bhurji ( Diced Bitter gourd stir fry )

L - Lehsun Ka Achar ( Garlic Pickle )

M - Moong Dal with Sarson ( Moong lentils with mustard greens )

N - Neembu Gud Ki Shikanji ( Indian summer drink with lemon )

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

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