Adaptation - The Indian Norm
The Indian public is very accomodating and eager when it comes to trying out new cuisine, the latest rage being Thai food. But eventually, the variations and modifications creep in and different foods take on that unmistakable Indian flavor of spices and masaala.
So I was doing my job again and I surfed in on Chef Sanjeev Kapoor's Website which is well worth a visit. It's chock-full of specifically East Indian cuisine as well as Indian modifications to Chinese Food.
I checked that one out and here are some interesting recipes:
Vegetarian Hakka Noodles
Ingredients:
Noodles 100gms.
Ginger - finely chopped 4 tbsp.
Green chillies - finely chopped 1tsp.
Spring Onions - chopped 1/2 cup
Carrots - chopped 1/2 cup
Capsicum - chopped 1/2 cup
Bean sprouts 1 cup
Spring Onion top,finely chopped 1/4 cup
Cabbage 1 cup
Ajinomoto - a pinch
White pepper 1/4 tsp
Soya sauce 2 tbsp.
Oil - 4 tbsp.
Salt to taste
Method:
Method for cooking noodles:
1. Boil the water and add the noodles and salt. Cook uncovered over a high flame for 2-3 minutes, stirring often.
2. Ain't it simple...
Method for Hakka noodles:
1. Heat 4 tablespoons of oil in a non-stick pan with high edges.
2. Add the ginger and green chilies. Fry lightly.
3. Add all the vegetables, ajinomoto, pepper, soya sauce and salt. Stir fry over a high flame for 2 minutes.
4. Garnish with thin long pieces of spring onion tops.
5. Serve very hot.
You have to believe me, these are great to eat and very, very filling. Fifteen minutes prep + cooking time tops!
For a variation you can add meat to the dish. Before step 2, add shredded boiled chicken pieces or minced pork to the wok and voila, it's Chicken / Pork Hakka Noodles and it beats those stale, cardboard flavored take-away items any day of the week!
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