I have been away from my blog for a long time and even though I completed this challenge on time I could not get to post it. Its taking me a while to get back to the swing of things. I am so very late in posting this.

I made a veggie version, just sauted some onions, carrot, beans, cabbage, capsicum and green onions with some garlic salt and pepper. I liked the pan fried version more than the steamed ones, though my husband liked the steamed ones better.

Thank you for this lovely challenge.

Click here for the recipe

If you ask my husband and me if we like chinese we will tell you no, but for the 2 years I was in India after marriage every other time we went out for dinner it would be chinese. Dont ask why and we actually enjoyed dinner. And now if I dont cook chinese for more than 2 weeks he will remind me we have not eaten chinese na for so long. But ask us and we still say chinese is not among our faviurie cusines. Chinese is fun and quick to make once you make someone cut the veggies for you, ok joking I love cutting vegetables so I enjoy cooking chinese. This is how I make fried rice, the sauces are something you can add how much you want depending on your taste.

Ingredients
1 cup cooled cooked rice ( Make sure not to over cook it)
1/4 cup capsicum, cut into small cubes
1/4 cup carrot, cut into very small cubes
1/4 cup beans, cut very small
2 tbsp cabbage, chopped very small
2 spring onions, chopped
1/2 tsp soya sauce
1/2 tsp vinegar
1.5 tbsp tomato ketchup
pepper to taste
salt to taste
1 tsp oil

Method

1. Heat 1 tsp oil in a pan.
   
2. Add the capsicum, carrot and beans. Cook for 5 minutes. (This wont take long since the veggies are cut really small and we still need some crunch in them)
   
3. Add the cabbage. Cook for another 2 minutes.
   
4. Add 1/2 the spring onions. Add the sauces, salt and pepper. (Remember to add the salt in the end since the sauce have some salt too and the rice too will have salt)
   
5. Turn of the heat.
   
6. Pour over cooled rice and mix well.
   
7. Adjust seasonings.
   
8. Heat in microwave or on the stove top if needed.
   
9. Garnish with the rest of the spring onions and serve.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

This is my mothers recipe, I have learnt to make this from her. I have changed and modified the recipe a bit. We have never made this recipe with fixed measures it always add some of this and add some of that. These are just approximates, feel free to add more or less of the sauces to suit your taste.

Serves 2
Ingredients

1 Cauliflower, separate the florets.
1 tsp ginger paste
1 tsp garlic paste
2 tbsp maida (all purpose flour)
2 tbsp cornflour
salt and pepper to taste
1 tsp soy sauce
1 tsp chili sauce.

Method

1. Par boil the cauliflower florets. (Boil water add salt and the florets in the boiling water for just 2 minutes).
   
2. Drain them. Dry them.
   
3. Marinate the Florets with ginger, garlic. maida, cornflour, pepper, soy sauce, chili sauce for 6 hours minimum.
   

1. Mix all the above ingredients to make a batter similar to a pakoda batter. It should not be too watery or too thick. It should coat the cauliflower well.
   
2. Dip each floret in this batter and deep fry it till crisp.
   
3. Drain on a tissue.
   

• Mom does not make a batter, she just fries the florets directly.
  
• Add this to the sauce as soon as possible since the longer you leave it out the softer it will get.
  
• To get crispy gobi manchurian fry this at the end just before serving.
  

1. Heat oil in a pan. Add the ginger, garlic, green chilies, onion and capsicum.
   
2. Cook for about 3 minutes, they should still be crunchy.
   
3. Add pepper, sugar, tomato sauce, soy sauce, chili garlic sauce and salt.
   
4. Add the cornflour mixture and bring to a boil.
   
5. Add more water if more gravy is needed. Adjust seasonings.
   
6. Add the fried florets. Mix and serve immediately.
   
7. We had this with Egg Fried rice.
   

Hubby and me are not big fans of Chinese, we say that often but after the wedding when I was in Bangalore 80% of the time we went out alone for dinner we had Chinese, in a place called Kim Lee, the service was good and fast and we loved the food. Then Beijing Bites opened 2 minutes away from home so we did have there too a couple of times. At home Chinese is made at least 2 times a month. But when asked we still say naa we don't like Chinese food that much.



Anyways Manchurian, sweet and sour is something I make often since it is quick. There may be fried rice or noodles, or just soup and bread along side. This goes to the AWED - Chinese Cuisine hosted by Dhivya of Culinary Bazaar



Ingredients

1 cup Baby Corn, I used frozen
1/2 onion , cut into 1 inch squares.
1/2 bell pepper, cut into 1 inch squares.
4-5 cloves garlic, crushed.
1 green chili, Chopped (optional)
2 spring onions, chopped with greens
2 tbsp tomato ketchup
1 tbsp soya sauce
1 tsp balsamic vinegar
1 tsp cornflour, dissolved in 1/2 cup water
1 tsp pepper
salt to taste

Method

1. Heat oil in a saucepan, add the baby corn in batches and brown them on both sides and cook completely. Remove from pan and keep aside.
   
2. Heat more oil in the same pan, add garlic, the onions and bell peppers, cook for 2 mins they should be crisp. Add the baby corn.
   
3. Add Ketchup, soya sauce, vinegar and sherry. Cook for 1 min.
   
4. Add the corn flour mixture, salt and pepper, bring it to a boil.
   
5. Add the green onions. Mix well.
   
6. Serve immediately

This is my contribution to the St. Paddy's Day Pub Crawl Blogging Event hosted by Emiline from SugarPlum.



Ingredients

5 veggie spicy italian sausages, sliced (use sausages of your choice)
1/2 onion , cut into 1 inch squares.
1/2 bell pepper, cut into 1 inch squares.
4-5 cloves garlic, crushed.
1 green chilli, Chopped (optional)
2 tbsp tomato ketchup
1 tbsp soya sauce
1 tsp balsamic vinegar
1 tbsp Dry Sherry (optional)
1 tsp cornflour, dissolved in 1/2 cup water
1 tsp pepper
salt to taste

Method

1. Heat oil in a sausepan, add the sausages in batches and brown them on both sides. Remove from pan and keep aside.
   
2. Heat more oil in the same pan, add garlic, the onions and bell peppers, cook for 2 mins they should be crisp.
   
3. Add Ketchup, soya sauce, vineger and sherry. Cook for 1 min.
   
4. Add the corn flour mixture, salt and pepper, bring it to a boil.
   
5. Stir in the sausages, cook for 1 min.
   
6. Serve immidiately with bread of your choice or with Chow Mien.