American Chopsuey Baked style

Ingredients and Method to make American Chopsuey

For the sauce

1/2 cup plain tomato ketchup

1 tsp oil

3/4 tsp minced garlic

1/4 tsp red chilli powder

2 tbsp sugar

1 tbsp corn starch mixed with 1/2 cup water (see notes)

Additional 1/2 cup water

salt to taste ( I used about 1 1/4 tsp salt)

soy sauce 1 tsp

Veggies for chopsuey

1 large yellow onion cut into long slices

2 large green bell peppers (cut into long slices)

3 1/2 cups of shredded cabbage

2 tbsp oil

pinch of salt

Noodles

250 gms egg noodles (or hakka noodles)(or even Maggie / Top ramen noodles)

few drops of oil to brush on the noodles

Method 

To make sauce

Mix corn starch in 1/2 cup water and keep aside

Mix tomato ketchup, red chilli powder, 1/2 cup water, sugar, salt and soy sauce in a large bowl and keep aside

Heat oil in a heavy bottomed pan and add the minced garlic to it and saute until the garlic starts turning slightly brown.

Lower heat and slowly add the tomato ketchup + all other spices kept aside.

Add the corn starch +water to this mixture and let it simmer for a few minutes until the sauce begins to thicken.

Remove from heat and keep aside.

For the noodles

Pre heat oven to 400 deg F

Line a baking tray or sheet with aluminum foil or parchment paper. Place the noodles on the tray/ sheet and brush with a few drops of oil on top of the noodles

Bake for about 10 minutes or until the top of the noodles begins to turn brown.

For the veggies

Heat oil in a large heavy bottomed pan

Add the onions to the oil and saute until the onions are transparent.

Add the rest of the vegetables and saute until the veggies are cooked but crisp on a medium high heat.

For the chopsuey.

Assemble all three components of the dish in a large bowl and serve immediately.

If you like your noodles a little softer let the noodles soak the sauce for a few minutes and then serve.

From 

http://www.veginspirations.com/search/label/Indo-Chinese

Simple fish curry

3 tbsp vegetable oil

¼ tsp fenugreek seeds

4 medium cooking tomatoes, puréed

¾ tsp turmeric

½ - ¾ tsp red chilli powder, or to taste

½ tsp garam masala

2 handfuls of fresh coriander stalks and leaves, roughly chopped

600g any firm white fish stakes

400ml water

Masala

25g garlic (approximately 9 large cloves), peeled

4g fresh ginger, peeled

¾ tsp cumin powder

½ tsp black pepper

½ tsp mustard seeds, ground

1 tbsp coriander powder

salt, to taste

40ml water

1 Blend the masala ingredients together to make a fine paste.

2 Heat the oil in large saucepan and fry the fenugreek seeds for 10 seconds.

3 Add the paste and cook over a moderate heat for 8 minutes or until the oil starts to leave the sides of the pan.

4 Add the tomatoes, turmeric, chilli, garam masala and coriander and cook for 8-10 minutes or until the oil starts to bubble at the sides of the paste. Taste - there should be no harsh elements to the masala.

5 Add the fish to the pan, coat in the paste and leave on the heat for 3 minutes, the add the water and bring to a boil.

6 Cover and cook over a low heat for about 7 minutes or until the fish is cooked through.


from Anjum Anand  http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/anjum_anand/article2863977.ece

Fish curry North Indian style

3 tbsp vegetable oil

¼ tsp fenugreek seeds

4 medium cooking tomatoes, puréed

¾ tsp turmeric

½ - ¾ tsp red chilli powder, or to taste

½ tsp garam masala

2 handfuls of fresh coriander stalks and leaves, roughly chopped

600g any firm white fish stakes

400ml water

Masala

25g garlic (approximately 9 large cloves), peeled

4g fresh ginger, peeled

¾ tsp cumin powder

½ tsp black pepper

½ tsp mustard seeds, ground

1 tbsp coriander powder

salt, to taste

40ml water

1 Blend the masala ingredients together to make a fine paste.

2 Heat the oil in large saucepan and fry the fenugreek seeds for 10 seconds.

3 Add the paste and cook over a moderate heat for 8 minutes or until the oil starts to leave the sides of the pan.

4 Add the tomatoes, turmeric, chilli, garam masala and coriander and cook for 8-10 minutes or until the oil starts to bubble at the sides of the paste. Taste - there should be no harsh elements to the masala.

5 Add the fish to the pan, coat in the paste and leave on the heat for 3 minutes, the add the water and bring to a boil.

6 Cover and cook over a low heat for about 7 minutes or until the fish is cooked through.

Capsicum Zunka

Three capsicums, chopped into half cm squares, like in the picture.
Two medium Onions, chopped fine.
1 tsp of mustard seeds.
Half tsp of red chilli powder, and dhania powder.
A pinch of turmeric and salt to taste.
1 cup of besan.
Peanut or vegetable oil.

Steps:

Heat 3 tbs oil in a thick bottom kadhai.
Add the mustard seeds and let sputter.
Add the onions, reduce heat and cover the kadhai.
After 2-3 minutes when the onions are limp, add the chopped capsicum.
Sauté for a few minutes.
Add the red chilli, dhania, turmeric and salt to taste.
Add the besan and mix very well.
In low heat, keep stirring the mixture. It takes a lot of stirring to cook the besan uniformly.
Cover it, keep for 1 minute, open it, stir it, cover it again.
Repeat for 4-5 times till done.


you can make kundru zunka the same way and add tomatoes too..

Katori Chaat- baked version

For the katoris1/2 cup plain flour (maida)
1/4 cup butter, softened
1/4 tsp salt

For the filling1 cup mixed sprouts (boiled)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1 tsp dried mango powder (amchur)
1 tsp chole masala
oil
salt to taste

For servingbeaten curds (dahi)
Khajur Imli ki Chutney
Green Chutney
Sev or nylon sev
chaat masala

Method 

for the katoris

1. Combine the flour, butter and salt and make a stiff dough using a little water. knead very well.
2. Divide the dough into 2 equal portions.
3. Roll out each dough portion into a sheet of 6 mm. (â¼") thickness.
4. Cut rounds of pastry using a large 50 mm. (2") diameter cookie cutter and press into tart moulds.
5. Prick all over with a fork.
6. Bake in a hot oven at 230â°c (450â°f) for 10 to 15 minutes.
7. Cool the tart cases.

for the filling

1. Heat the oil in a pan and add the cumin seeds. when they crackle, add the asafoetida.
2. Add the sprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur, chole masala, salt and 2 tablespoons of water and mix well. cook on a slow flame for 4 to 5 minutes. keep aside.

how to proceed

1. Fill each tart with a portion of the filling.
2. Top with curds, khajur imli ki chutney, green chutney, sev and chaat masala.
3. Serve immediately

From Tarla dalal

Katori Chaat

For the katoris

1/2 cup plain flour (maida)
oil for moyan
1 tblsp Rava
1/4 tsp salt
Mix Maida, rava and salt then add oil and rub the mixture. add enough oil till you can  make a ladoo of the flour. knead dough a bit tight with  warm water .deep fry them.


make aloo tikki and put them in the katoris and add green chutney, Mithi imli chutney and serve.




Someone else's version http://365daysveg.wordpress.com/2010/08/28/asli-katori-chaat/
need to try this next time:)

Ingredients

1. 1 Cup Atta
2. Water
3. 1/2 tsp salt
4. 1/2 tsp Ajwain seeds
5. Boiled Aloo
6. 1 medium onion chopped
7. 1 medium tomato chopped
8. lemon or lime juice as per taste
9. Meethi Chutney (see recipe here under NOTE)
10. Dhania Chutney (see recipe here)
11. Dahi, beaten and smoothed
12. Chaat masala powder
13. Black Channa soaked overnight and cooked
14. Sev or Bhujia for garnish
15. 1 Small bunch fresh cilantro
16. Red Chili powder as per taste
17. Salt as per taste
18. Oil for frying

Recipe:

It looks like a lot of ingredients, but most of it is store bought. Add water to atta, salt, ajwain and knead into a dough much like for making roti, pizza etc. Cover it and kee it aside. Cut all the vegetables into small pieces. Add salt, chaat masala, lime/lemon juice, chili powder to aloo and also channa and keep aside. Take a small portion of the atta and roll it into a small roti. Take 2 katori’s. Drizzle little oil on the bottom side of it and stick this rolled atta and cover the bottom completely ensuring no where the atta is too thick (see picture).

 

Using a fork prick holes all over so that it does not fluff. Heat oil in a kadai and place this katori. The atta will start to separate from the katori. Using a spatula, hold the katori and using a spoon or knife slowly try to release the atta from the katori. The katori from atta has formed shape now. Turn this katori to fry on all sides and crisp. While this is cooking, keep the other katori with atta stuck to it’s bottom ready. Alternate with both of them. The reason we need two katori’s to alternate is because when you place the katori in oil to fry, it becomes hot after we remove it from oil, so it will be hard to handle. So we use the other katori while the first one cools down.
Once all the katori’s are ready, place a spoonful of aloo, channa, onions, tomato inside the katori. Drizzle with dahi, meethi chutney, dhania chutney, cilantro and sev. Time to dig in!