On busy week nights, quick entree recipes are extremely helpful in making dinner. Indo-Chinese cuisine has many recipes where you can make delicious entrees in a very short time. Indo-Chinese or Indian Chinese cuisine is a variation of Chinese cuisine developed by the Chinese immigrant population in Kolkata in India http://en.wikipedia.org/wiki/Indian_Chinese_cuisine It is extremely popular in the Indian subcontinent. In Phoenix, many Indian restaurants have Indo-Chinese recipes in their menu. A very popular Indo-Chinese entree is Gobi Manchurian which is an entree using cauliflowers in a tangy Manchurian sauce. You can go for Gobi Manchurian in Udupi Indian Veg. and Vegan Cuisine in Tempe, Woodlands South Indian Kitchen in Chandler and also Khana Khazana in Chandler.
Gobi Manchurian is also easy to cook at home. I am including a simple recipe for Gobi Manchurian using cabbage instead of cauliflowers. It cooks faster, and can be served with either rice or noodles. Here is the recipe for Cabbage Manchurian.
- 2 cups shredded cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green beans
- 1 green bell pepper (chopped)
- 1 cup all purpose flour
- 1/2 cup white cornstarch
- 1 tsp salt
- 1/2 tsp chili powder
- 1 pack Chinese Manchurian masala (either Ching's or Knorr brand; available in Indian groceries)
- 1 cup water
- 2 tbsp canola oil
- 2 chopped green chilies and 1 sprig cilantro (for garnishing)
Add 1 cup shredded cabbage and 1/2 cup carrots to a bowl. Add the flour, cornstarch, salt and chili powders to the mix. Make a medium batter by adding water (like pakora batter). Heat oil in a deep wok. Make balls with the cabbage and batter, put in the oil and deep fry in batches. Drain on paper towels and keep aside. Now add the rest of the vegetables to the leftover oil. Stir fry till vegetables are tender yet crunchy. Mix 1/2 of the contents of the Chinese Manchurian masala packet in 1 cup of water. Dissolve the masala in the water and add to the stir fry vegetables. Add 2 cups of water and cook till the sauce comes to a boil and is thick. Add the Manchurian balls to the sauce. Simmer for 2-3 minutes and turn off the heat. Garnish with chopped chilies and cilantro and serve hot with rice or noodles.