Vegetable American Chopsuey

One of my favourite chinese dish without which my chinese meal is incomplete. Sweet tangy delicious Vegetable American Chopsuey!

Ingredients:

•  Oil - 2 Tablespoons

•  Garlic Cloves - 5 nos.

•  Cabbage -2 Cups

•  Green Capsicum - 1 Cup

•  Carrots - 1 Cup

•  Onions - 1 Cup

•  Noodles - 1 Pack

•  Tomato Ketchup - 2 Cups

•  Red Chilly Sauce - 2 Tablespoons

• Vinegar- 3 Tablespoons

• Cornflour - 2 cups

• Salt if required

• Sugar - 2 Tablespoons

• Spring Onions Finely Chopped

• Water - 3 Cups

Method:

• Noodles:  Boil the noodles in water for about 15 minutes and then drain out the water.

• Drizzle little oil over them so that the noodles don't stick to each other.

• Heat oil in pan and fry the noodles till they are brown in colour.

• Keep them aside to cool.

• Sauce: Heat oil in a wok and add finely chopped garlic, onions, capsicum, carrots and cabbage and saute these vegetables.(Cut all the vegetables in julienne). 

• Stir-fry the vegetables on a high flame for about a minute. 

• Then add tomato ketchup, red chilly sauce and vinegar and mix well. 

• Add 3 cups of water and bring the mixture to a boil. 

• When the above mixture starts boiling add cornflour slurry and mix well.

• (To make cornflour slurry, mix equal amount of water with cornflour and mix well so that no lumps are formed). 

• Add sugar and salt as per taste. Add chopped spring onions. 

• Bring the sauce to boil and keep whisking the ingredients to avoid lumps. 

• Boil the sauce until it becomes thick.

Plating: In a serving bowl add the fried noodles and pour the above sauce over them. Garnish the chopsuey with spring onions and serve hot.

Enjoy this delicious dish with your favourite fried rice or noodles.

Coconut & Sesame Chutney

A very unique and rustic condiment to accompany any meal. Spicy crunchy tasty chutney.

Ingredients:

• Shredded Dry Coconut - 1 Cup

• Sesame Seeds (Til) - 1/2 Cup

• Green Chillies - 8 to 10Nos.

• Salt to taste

• Sugar to taste (Optional)

• Oil - 1 Tablespoon

Method:

• In a pan add oil. When oil is hot add  finely chopped green chilles and saute for a minute.

• Add dry shredded coconut and sesame seeds and roast continuously.

• Add salt as per taste and a pinch of sugar just to enhance the flavor.

• Roast this mixture  on a low flame till coconut changes colour to golden brown.

• Chutney is ready.

• Transfer chutney onto a plate and let it cool.

• Store this chutney in an airtight container. 

• Do not grind the mixture in blender, this chutney is eaten as it is.

Note: Adjust the amount of green chillies as per your preference. I like it very spicy hence I normally add 8 to 10 green chillies. 

Do not refrigerate this chutney. This chutney normally lasts for two weeks at room temperature.