All the forces in the world are not so powerful as an idea whose time has come!!!
One of my most popular posts that tops the hits on Anubhavati everyday, is the Restaurant Style Indo Chinese Fried Rice, and I am sometimes overwhelmed at the comments posted on the blog. So many people also e-mail me saying that it thrills them that they can make something so close to a restaurant taste – sans the grease! This keeper recipe is simply a rehashed version of the Fried Rice. Only we make it all the more interesting by playing with the textures - Remove the rice, replace noodles – Remove the noodles replace Chappati Slices.
1 Inch Ginger julienned.
2-3 Elephant Garlic pods sliced thin. (Use 4-5 of the thin variety).
1/2 Cup thinly sliced Cabbage.
1/2 Cup thinly sliced Carrots.
1 Capsicum sliced thin.
2 stems of green onions chopped fine. - (Seperate the white parts and the green leafy parts.)
3/4 Tsp Pepper Powder.
1 Tsp Soy Sauce.
Salt to taste.
- Its always been on my mind to fashion leftover chappathis from dinner in to chowmien the next day, but my little one always liked to smear fresh fruit jams on them and roll them up and enjoy the burst of sweetness after the bite in to the flatbread. I never had any leftover chappatis!
- This time I went ahead and make a couple extra just to try out the chowmien. My pantry co-operated with the right ingredients and I made it for lunch for S.
- Roll up the chapattis and slice them lengthwise. Now cut away thin slices with your kitchen shears. Set aside.
- Heat up a kadai and add the required amount of oil. Pop in the sliced ginger and garlic and allow a minute or two for them to get fried in the oil. Do not hasten this step as this is what provides the flavour to the chowmien!
- Now add the white portion of the spring onion and give it a quick saute.
- Nice, now dunk in all the veggies in to the pan and give it a quick stir.
- Add salt, pepper powder and soy sauce and allow to saute. DO NOT allow to cook enough to get mushy, as the veggies need to retain their crunch.
- Now toss in the sliced chappati slices and mix in well.
- Garnish with the green portion of the spring onion.
- Serve hot with tomato ketchup! Kids love this for lunch!