More Indian Less Chinese

More Indian Less Chinese

Chinese cuisine gets an all new-meaning in India as it imbibes the local flavours, spices and ingredients and ceases to be what it originally was....

Chinese cuisine gets an all new-meaning in India as it imbibes the local flavours, spices and ingredients and ceases to be what it originally was. But no one is complaining...

Chinese style Potato Vegetable


Potatoes (80% cooked) 4 large

Garlic (chopped lehsun) 1 tsp

Ginger (chopped adrak) 1/2 tsp

Green chillies (chopped) 1 tsp

Tomato ketchup 1 tsp

Soy sauce 2 tbsp

Chilli sauce 1/2 tsp

Cornflour 2 tsp

Oil 4 tbsp

Salt to taste For Garnish Sliced spring onions


  • Cut the cooked potatoes into fingers.
  • Heat the oil in a wok or frying pan on a high flame. Add the potato fingers and cook on a high flame for a few minutes. Remove from the wok or frying pan and keep aside.
  • In the same oil, add the garlic, ginger and green chillies and stir fry for a few seconds. Add the potato fingers, tomato ketchup, soya sauce, chilli sauce and salt.
  • Mix the cornflour in 1/2 cup of water. Add to the mixture and cook for 1 to 2 minutes.
  • Serve hot topped with sliced spring onions.

Chinese Rice Topped with Creamy Vegetables

Steamed chinese rice tastes delicious when served along with a creamy vegetable sauce made of assorted veggies cooked in a milk and corn flour mixture. Keep the sauces and rice separate and pour the hot sauce on a serving of steaming hot rice just before eating. If you’re in the mood for a one-dish dinner, this is ideal. A sumptuous meal that you will relish till the last bite!

Preparation Time: 15 mins,

Cooking Time: 10 mins,

Makes 4 servings


For The Creamy Vegetables

Oil 2 tbsp

Cauliflower or broccoli

florets (parboiled) 10 to 12

Baby corn (sliced

diagonally and parboiled) 8 to 10

Capsicum cubes 1/4 cup

Sliced carrots (parboiled) 3/4 cup

Sliced spring onions 1/4 cup

Sliced cucumber 1/4 cup

Milk 1/3 cup

Cornflour 1 tbsp

Sugar 2 pinches

Salt to taste

For Serving

chinese rice 2 cups


For the creamy vegetables

  • Heat the oil in a wok or kadhai on a high flame till it smokes.
  • Add the cauliflower, baby corn, capsicum, carrots, spring onions, cucumber and sauté on a high flame for 2 minutes.
  • Combine the milk, cornflour and ½ cup of water in a bowl and mix well.
  • Add to the vegetables, mix well and cook on a high flame for a minute (if the mixture is too thick, add a little more water).
  • Add the sugar and salt and cook on a high flame for another few minutes, while stirring continuously.

How to proceed

Place the rice in a serving dish, top with the creamy vegetables and serve immediately.

Chinese Vegetable Trio Soup
This clear soup has great eye appeal because of the different colours of vegetables used. The varied textures of the vegetables also add an interesting element to this soup. Feel free to choose any combination of your favourite 3 veggies.
Preparation Time: 5 mins, Cooking Time: 5 mins, Serves 4
Clear vegetable stock 4 ½ cups
Mushrooms (khumbh, sliced) 3/4 cup
Carrots (sliced) 1/2 cup
Whole spinach (palak) leaves 10 to 12
Sesame (til) oil 1/2 tsp
Salt to taste
To serve
Chillies in Vinegar
  • Put the stock to boil in a large pan.
  • Add the mushrooms and carrots and simmer till the vegetables are tender.
  • Add the spinach leaves and salt and boil for a few more seconds.
  • Trickle the oil on top.
  • Serve hot with chillies in vinegar.
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