Chinese Bhel

Chinese Bhel is a favorite appetizer for us. We never miss this whenever we go to an Indo-Chinese  restaurant. It's very quick and easy to make at home also. Just make sure you buy the crispy wonton strips that are mixed in with the bhel.

 Here I have given three methods where you can use the wonton strips. Choose whichever is easy for you. It can be served as a starter in parties; can be served instead of salads or as an evening snack for your kids to make them eat their veggies. Go for it, I promise you, you won't regret because it's so light and refreshing. 

INGREDIENTS:

Serves : 4

1/4 portion of a small red cabbage

2 Carrots

2 Lettuce Leaves

2 Spring Onions

1 Celery Stick With Leaves

2 Cups Chinese Wonton Strips (Recipe follows)

Sauce:

4 Tablespoons Soysauce

2 Tablespoons Ketchup

1 Tablespoon Brown Sugar

1 Teaspoon Red Pepper Flakes

1/8 Teaspoon Salt

METHOD:

 Mix all the ingredients for sauce.Place a pan over low flame and heat until sugar dissolves and everything is mixed through. Keep aside.

   Clean and cut all the vegetables into thin strips.

  

 In a mixing bowl place all the vegetables along with the wonton strips. Pour the prepared sauce and mix them thoroughly. Check for salt now and add if you prefer. Plate and serve. 

This serves well as a starter or can be served instead of salad. 

Wonton Strips:

1 Cup All Purpose Flour 

1/6 Teaspoon Salt

1/4 Cup Oil

1/4 Cup Water 

    In a mixing bowl, mix together flour and salt along with a teaspoon of oil. Now add water little by little to make a firm ball and knead well.

Roll them into thin discs and cut them them into thin strips.

Heat oil in a deep pan and keep the flame at medium. When the oil is hot enough throw the strips into the oil and fry until light golden about 4 minutes stirring them inbetween. Drain them in a paper towel layered bowl and let it cool.

OR

5 Sheets Frozen Egg Roll

1/4 Cup Oil

   Unfold the frozen egg roll sheets and cut them into thin strips. Heat oil in a pan and fry them until light golden. Drain off the excess oil and let it cool.

You can also bake them to crisp at 350 degree farenheit for about 8 mins. Time varies depending on your oven.

OR

Buy any chinese wonton strip packs from your grocery isle. The job is pretty quick.

Breakfast Messy Eggs

Breakfast is always a challenge, whether it be on a busy weekday or a lazy weekend. You might want to eat something good and filling but you'll want it to be easy to prepare also. I used to make a similar omelette and wanted to share it in the blog, but then I came across this recipe which is much easier to make and so I'm sharing this one first. I made a few changes to the original recipe I read. 

 You can clean and chop the vegatables, then freeze them ahead for a much quicker job on a weekday. Everyone loved this dish.

INGREDIENTS:

Serving Size : 4

Eggs        - 8

Spring Onion - 3 Nos

Celery      - 1 Big

Bell Pepper - 1/2 Small

Jalapeños - 1 No

Plum Tomatoes - 10 Nos

Olive Oil    - 2 Tblsp 

Salt           - 1/2 Tsp

Pepper Powder - 1/2 Tsp

Parmesan Cheese - 4 Tblsp (Grated)

Mayonnaise           - 2 Tblsp 

Tomato Ketchup    - 2 Tblsp 

METHOD :

 Clean and chop the vegetables into small chunks. Remove the seeds from the jalapeño, if you can't stand so much heat in your dish.

Break the eggs into a small bowl. Add 1/4 teaspoon salt and 1/2 teaspoon black pepper powder and beat well.

Heat a nine inch round and atleast three inch deep pan over medium heat. Add a tablespoon and a half of olive oil and saute the chopped bell peppers. Then add the spring onions, jalapeño and celery along with a pinch or two of salt for about two minutes. The veggies should be cooked but still crisp.

Now add the cheese, then mayo and ketchup and mix well. Transfer this to a plate.

In the same pan, add the remaining 1/2 tablespoon oil then reduce heat to medium low and pour the beaten eggs. 

Cook and stir gently until the eggs are soft. Now add the vegetables back to the pan with the egg and scramble and cook until the eggs are firm.

Breakfast messy eggs is ready to be served.

Have it for breakfast with a toast and a cup of juice or just the dish itself with a hot cup of tea or coffee and a smoothie for kids.

Coconut Mango Mousse

     Mango itself is a rich flavorful fruit and if it pairs with coconut?, the taste and texture in this light and fluffy desert is incomparable. A great buy yet light treat after a heavy feast. Do try it and you would love the texture and richness of the combination.

INGREDIENTS:

Mango Puree      - 21/4 Cups

Water                  - 1/2 Cup

Agar Agar           - 8 grams/ 3 Tblsp 

Sugar                  - 4 Tblsp 

Coconut Cream  -1 Cup

Coconut Flakes   - 3 Tblsp (sweetened)

METHOD:

   Place a medium sized bowl inside the freezer. 

Heat the water in a pan, bring it to a boil and add the agar agar. Keep stirring until it completely dissolves.

Add the sugar to this agar solution and switch off the stove when it is dissolved.

Mix this to the mango puree and blend well.

Take out the bowl from the freezer and pour the coconut cream into it. Using a whisk beat the coconut cream until smooth and frothy about five minutes.

Then fold this into the mango puree until no white streaks are seen.

Pour into serving glasses or bowls and refrigerate until set, atleast four hours.

Set the oven at broil on low and toast the coconut flakes until light brown.

Garnish the mousse with the coconut flakes and serve chilled.