Sanjeev Chinese
Sanjeev Chinese
Sanjeev Chinese
Item Description
Prawn Spring Roll Prawn mixture filled in flour pancakes and deep fried.
Lung Fung Soup A tasty soup made of mixed vegetables, prawns cooked in chicken stock and
soya sauce.
Braised Mushrooms Sliced mushrooms cooked in chicken stock and soya sauce.
Sliced Chicken in Mixed vegetables, sliced chicken, dried mushrooms cooked in a garlic sauce
Garlic Sauce gravy.
Fried grill Fish with Fish fillets marinated in soya sauce, ginger etc. and deep fried.
Lemon
Steamed rice with A pulao with a variation made of rice and Chinese sausages.
Sausages
Date Cakes A steamed dessert made of pulped dates and flour.
Mushroom Soup A delicious concoction of button mushrooms, chicken stock & sauces.
Prawns In Chili Sauce Fried prawns cooked in a thick chili sauce.
Fried Won Ton Wontons stuffed with chicken mince & deep fried.
Chicken Spring Roll A very popular snack made of flour pancake with chicken stuffing.
Stuffed Mushrooms Stuffed steamed mushrooms with cornflour sauce.
Chicken Lollipop Chicken wings coated with tasty batter and deep fried.
Chicken Fried Rice Rice with chicken cubes - An Authentic Chinese dish.
Sweet & Sour Boneless chicken in a sweet 'n' sour gravy.
Chicken
Szechwan Sauce A spicy but tasty sauce - A great accompaniment for chinese starters.
Chili Paneer Paneer pieces in a spicy gravy.
Won Ton Soup Simple and appetising. A great way to start a Chinese meal.
Szechwan Chicken A tasty dish with a combination of fried chicken pieces and spring onions in
spicy chicken stock.
Mixed Hakka Noodles A great combination of Ham, Chicken, Prawns & vegetables with Hakka
noodles.
Prawns in Garlic Prawns cooked in a variety of sauces.
sauce
Vegetables With Sweet A medley of vegetables in the basic sweet and sour sauce.
And Sour Sauce
Vegetable Sesame One of the most popular Chinese snacks - Vegetables layered on toast, topped
Toast with sesame and deep- fried.
Cauliflower By popular demand ! - Cauliflowers fried and served with the Manchurian
Manchurian sauce.
Hot Garlic Fried Rice Garlic flavoured fried rice - Spicy and colourful!
Hot & Sour Veg. soup These soups need no introduction to lovers of Chinese food. As the name
suggests- A spicy & tangy vegetable soup.
Hot & Sour Non-veg. The timeless spicy & tangy soup with chicken, prawns and pork.
soup
Sweet & Sour fish Boneless fish in a thick, sweet and sour gravy. Absolutely delicious.
Eight Jewel Rice Vegetables, fruits, dry-fruits, chicken, prawns and egg with Rice! Quite a
mouthful.
Veg. Manchurian By popular demand! Vegetable balls in Manchurian gravy.
Ginger Chicken Chicken shreds with mushrooms prepared in Soya - ginger sauce.
1
Item Description
Sweet Corn Chicken A variation of the sweet corn soup with chicken.
soup
Sweet Corn Veg. soup A popular thick soup of sweet corn with vegetables.
Veg. Hakka Noodles A variation of basic Chinese noodles. Fried noodles with vegetables.
Veg. Fried Rice Authentic Chinese Fried Rice. The vegetarian treat!
Chicken Manchurian One of the most popular Chinese dishes Chicken balls in Manchurian sauce.
Honeyed Paneer An unusual combination of Paneer cubes with honey & sesame.
Sesame
Chili Chicken The most popular Chicken preparation. Chicken in chili and Soya sauce gravy.
American Chopsuey- A delightful preparation of Crispy noodles with chicken and vegetables.
chicken
2
Egg 1 no.
Prawns 200 gms.
Cornflour ½ cup
Dried mushrooms 4 nos.
Spring onions 2 nos.
Soya sauce 1 tsp.
Peanut oil As required
Oil for frying As required
Salt As required
Method:
1.Clean and cut the prawns into small pieces and drain, rinse and shred the soaked
mushrooms, chop the onions finely.
2.Heat oil in a pan and fry the onions, add the prawns and mushrooms
3.Stir fry for 2-3 mins and cook on low heat till the prawns are done.
4.Add 1 tsp cornflour, soya sauce, salt and mix well and cook for another 2 mins and keep aside.
5.Sift the flour, ½ cup of cornflour and salt in a bowl.
6.Make a well in the center and add the egg into it.
7.With a wooden spoon mix the flour into the egg and slowly add 4/5 cup of water to make a smooth
batter.
8.Heat a little peanut oil in a frying pan and spread batter thinly to cover the base.
9.Cook the pancakes on one side and remove.
10.Place the prawn filling in the center of each pancake and roll it and fold at the ends securing them with
cornflour paste.
11.Deep fry them till golden brown, drain well and serve hot.
3
Spring onions, round slices ¼ cup
Bean sprouts ¼ cup
Mushrooms, minced ¼ cup
Water chestnuts, minced ¼ cup
Cabbage, minced ¼ cup
French Beans, minced 2 tbsps.
Carrot, minced 2 tbsps.
Cauliflower, minced 2 tbsps.
Capsicum, minced 1 tbsp.
Chicken, shredded finely ¼ cup
Method:
1.Heat oil, add the chopped spring onions, bean sprouts, all the other chopped
vegetables, ajinomoto and salt.
2.Stir fry for few minutes, then add the chicken, prawns & pork.
3.After stir frying again for few minutes remove the mixture from the heat and keep aside.
4.Mix the chicken stock with the soya sauce, sugar and salt and bring to a boil.
5.Simmer over a low flame uncovered for a minute.
6.Next add the cornflour water and stir continuously till the stock becomes thick.
7.Now add the prepared vegetable and meat mixture, stir and simmer uncovered for a minute.
8.Remove the soup from the heat and add the lightly beaten egg to it.
9.Keep stirring the soup continuously whilst adding the egg.
10.Serve in soup bowls and garnish with chopped spring onions & pineapple cubes.
4
Dried mushrooms 12 nos.
Chicken stock 2 cups
Soya Sauce 1 tbsp.
Spring Onions, chopped 2 nos.
Fresh ginger, chopped 1 tbsp.
Cornflour ½ tbsp.
Salt To taste
Method:
1.Soak the mushrooms in warm water for 20 mins, drain, rinse, discard the stalks
and slice the mushrooms.
2.Mix the chicken stock, salt and soya sauce together with the onions and ginger in a sauce pan and heat
to boiling point.
3.Add the mushrooms and cover the pan and simmer till mushrooms are tender.
4.Make a paste of the cornflour with a little water and add this to the saucepan and bring the liquid to boil.
5.Simmer for 2-3 minutes, stirring continuously.
6.When the sauce thickens, serve hot.
5
Dried mushrooms 4 nos.
French beans 100 gms.
Onion 1 no.
Capsicum 1 no.
Cooked chicken slices 500 gms.
Carrots 100 gms.
Chicken stock ¼ liter.
Sugar ½ tsp.
Soya sauce 3/4 cup.
Crushed garlic flakes 4 nos.
Method:
6
Soya sauce 3 tbsps.
White vinegar 4 tbsps.
Ginger, ground ½ tsp.
Fish pieces 16 nos.
Flour 2 tbsps.
Lemons 2 nos.
Oil for frying As required
Salt & Pepper As required
Method:
1.Mix the vinegar, soya sauce, ginger and salt and rub into the fish pieces and
keep aside for 2-3 hours.
2.Drain the pieces of fish and rub flour over the pieces and deep fry the fish in oil.
3.Drain the fish pieces well and place on a grill for 3-4 mins or in the oven for 10 mins to make the fish
crisp.
4.Serve with lemon wedges.
7
Long-grained rice 250 gms.
Water 2 cups.
Chinese sausages 2 nos.
Salt As required
Method:
1.Wash the rice 2-3 times and soak the rice in a bowl of water for ½ an hour.
2.Put the chinese sausages in the rice and cover the bowl.
3.Put the rice bowl in a saucepan of boiling water with salt to taste.
4.Steam for 40 mins and serve hot.
Method:
1.Cover the dates with cold water in a pan, bring to a boil and simmer for 1 hour.
2.Drain and remove the stones and beat them to form a paste.
3.Add the fruit to the flour and knead into a soft dough.
4.Roll out to ½ cm thickness and cut out fancy shapes.
5.Steam these cakes in a vessel on a greased surface and serve hot.
8
Spring onions 2 nos.
Onion, diced 1 no.
Button mushrooms 125 gms.
Chicken stock 3 ¾ cup
Carrot, diced 1 no.
Sherry 1 tbsp.
Chili sauce As required
Soya sauce As required
Fresh ginger, sliced 2 cm piece.
Method:
9
Prawns 500-700 gms.
Ginger, ground 1/4 tsp.
Egg white 1 no.
Cornflour 1 ½ tsp.
Oil 5 tbsps.
Salt 1 ½ tsp.
For the Sauce
Chili sauce 2 tbsps.
Tomato puree 3 tbsps.
Method:
1.Clean, cut the prawns into half, rub them with salt and ginger and keep aside for
15-20 mins.
2.Make a batter out of the egg white and cornflour and coat the prawns with it.
3.Prepare the sauce by heating together the chili sauce, puree, soya sauce, sherry, vinegar and chicken
stock.
4.Make a paste with 2 tsp cornflour and 2 tbsps. water, add this paste to the mixture while boiling and stir
till sauce thickens.
5.Heat the oil and fry the prawns, put these fried prawns into the sauce.
6.Let the sauce come to a boil before serving.
10
Chicken mince ½kg.
Soya sauce 2 tbsps.
Brown sugar 1 tsp.
Spinach,chopped 500 gms.
Oil for frying As required
Salt 1 tsp.
For Won Ton Wrappers
Egg 1 no.
Plain flour 250 gms.
Water As required
Salt As required
Method:
1.For the Won Ton wrappers sift the flour and salt in a bowl, make a well in the
center and break an egg into it.
2.With a wooden spoon fold the flour into the egg and add the required amount of water to make a stiff
dough.
3.Knead the dough, roll out as thinly as possible and cut into 6 cm squares.
4.Add the soya sauce, sugar and salt to the chicken mince and mix well.
5.Then add the chopped spinach to the above mixture and put it in the center of each Won Ton.
6.Apply water to the edges of the rounds and press together.
7.Fry these in hot oil till golden brown, drain and serve hot.
11
Egg 1 no.
Soya sauce 1 tsp.
Cooked chicken pieces 200 gms.
Cornflour ½ cup
Plain flour 1 cup
Spring onions 2 nos.
Peanut oil As required
Cabbage 100 gms.
Oil for frying As required
Salt As required
Method:
1.Shred the cabbage finely and cook in a little boiling water for 2 minutes.
2.Chop the onions and fry in 1 tbsp of oil and then add the chicken pieces and cabbage, 1 tsp cornflour,
salt and soya sauce.
3.Mix well and keep aside. Using a wooden spoon mix together ½ cup cornflour, plain flour, salt and egg.
4.Gradually add 4-5 cups of water and beat well.
5.Heat a little peanut oil in a frying pan and pour the egg and flour batter to cover the base thinly and cook
on one side .
6.Put the filling on the cooked side of the pancake and roll it and fold in the sides.
7.Secure the ends with cornflour paste and fry the rolls in hot oil.
12
Dried mushrooms 8 nos.
Minced meat 125 gms.
(pork,mutton,chicken)
Spring onion, chopped 1 no.
Soya sauce 3 tbsps.
Sherry 2 tsps.
Cornflour 1 tsp.
Chicken stock 2 tbsps.
Salt ¼ tsp.
Method:
1.Soak the dried mushrooms in warm water for 20 mins, drain, rinse, discard the
stalks and keep them aside.
2.Mix together the meat, chopped onions, soya sauce, sherry and salt.
3.Stuff this mixture into the mushrooms and steam for ½ hour, remove and keep aside.
4.Add the cornflour to the chicken stock and boil, keep on low heat and stir till sauce thickens.
5.Pour over the mushrooms and serve hot.
13
Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.
Method:
1.Cut the wings into two, chop the end bone, pull the flesh up with the skin and
remove the thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5
minutes. Remove and cool.
3.Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
5.Serve hot with szechwan sauce.
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Uncooked rice 2 cups
Ginger, chopped finely 1 tsp.
Green chilies, chopped finely 1 tsp.
Spring onion, round slices 3/4 cup
Cooked chicken, shredded 3/4 cup
Spring onion tops, chopped fine 1 cup
Ajinomoto A pinch
White pepper 1 tsp.
Method:
1.Pick, wash and soak the rice in plenty of water for about 10 mins.
2.Boil water, add rice and a little salt.
3.Cook uncovered over a low flame, stirring occasionally till the rice is tender.
4.However, take care not overcook the rice, when the rice is done, drain and add some cold water and
drain again in order to get rid of the extra starch.
5.Then keep the rice in a broad vessel, so that it becomes absolutely cold.
6.Break the egg in a bowl, add salt & pepper and beat lightly.
7.Heat 1 tbsp. of oil in a non-stick pan with high edges, then add the egg and scramble lightly.
8.Remove from pan, break eggs into small pieces with a knife and fork.
9.Heat the remaining 3 tbsps. of oil in the same pan, add ginger, green chilies and spring onion. Stir fry
over a high flame for 2 minutes
10.Then add the chicken, spring onion tops, ajinomoto, pepper and salt. Stir fry in the same manner for 1
minute.
11.Add the rice and soya sauce and stir fry for 2 minutes on high flame.
12.Lastly add the egg and mix well. Serve hot with Szechuan Sauce.
15
Chicken, boneless 16 small
pieces
Oil For deep
frying
For the Marinade 1 tsp.
Egg 1 no.
Refined flour 2 tbsps.
Cornflour 1 tbsp.
Ginger paste 1 tsp.
White pepper ¼ tsp.
Method:
1. Combine all the ingredients under marinade and rub this marinade on the
chicken pieces. Marinate for 20 minutes.
2.Heat oil in a frying pan and fry the chicken pieces until golden brown in colour and keep aside.
3.Cut the spring onions into 4 pieces each.
4.For the sauce, heat oil in a frying pan, add ginger, garlic, spring onion, capsicum, pepper, ajinomoto and
salt.
5.Stir fry over a high flame for 2 minutes, then add the chicken stock, tomato sauce, soya sauce,sugar,
vinegar and salt.
6.Stir and bring to a boil, add the fried chicken pieces and mix well.
7.Simmer uncovered for 2 minutes, then add the cornflour mixed with water and stir continuously, so that
the sauce becomes thick.
8.Serve hot garnished with spring onion tops.
16
Garlic paste 1 tsp.
Garlic, minced 2 tbsps.
Spring onion, minced 2 tbsps.
Spring onion tops, minced 1 tbsp.
Coriander leaves, minced 1 tbsp.
Dry red chilies, tiny pieces 1 tbsp.
Chili powder 1 1/2 tbsp.
Water 1/4 tsp.
Tomato puree 1/3 cup
Soya sauce 1 tbsp.
Method:
1. Heat oil in a pan, add ginger, garlic, spring onion, spring onion tops, coriander
leaves and dry red chili.
2.Stir fry over medium flame for 3 minutes, then add the remaining ingredients except the cornflour.
3.Stir and bring to a boil and simmer uncovered for 2 minutes.
4.Add the cornflour mixed with 2 tbsps. of water and stir continously till the sauce becomes thick.
5.Remove from the heat and pour into a serving bowl.
6.Serve with soups, main dishes and snacks.
17
Paneer 400 gms.
Green chilies 8-10 nos.
Soya Sauce 2 tbsps.
Maida 2 tbsps.
Cornflour powder 3 tbsps.
Ajinomoto 2 stocks
Spring onions 1 1/2 tbsp.
Garlic,finely chopped 1 tbsp.
Oil To fry
Salt To taste
Method:
1.Cut the paneer according to your choice, sprinkle maida, cornflour, finely
chopped green chilies, pepper powder and soya sauce and mix well.
2.Fry the paneer pieces in hot oil and put the pieces on tissue paper, so as it absorbs the oil.
3.For the sauce, heat oil in a pan, add the spring onions and garlic pieces and fry for sometime, then add
the green chilies. Make a paste with cornflour and little water and keep aside.
4.Pour soya sauce, pepper powder, ajinomoto, salt according to taste.
5.Add some water in the pan and once it starts boiling, add cornflour paste and paneer pieces and cook for
a few minutes.
6.Remove from the fire and serve hot.
18
Chicken, medium size 1 no.
Oil For deep
frying
For the Marinade
Ginger paste 1 tsp.
Garlic paste 1 tsp.
Chili paste 1 tsp.
Soya sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Method:
1. Cut the chicken,retaining the bone, into small serving sized pieces.
2.Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set
aside for 30 minutes.
3.Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
4.Drain and set aside. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
5.Add the ginger, garlic, red chilies, sesame seeds and spring onion and stir fry on a high flame for 1
minute.
6.Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the
chicken.
7.Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir
continuously, so that the sauce becomes thick.
8.Garnish with the spring onion and spring onion tops.
19
Noodles, 1 small pkt. 100 gms.
Finely chopped ginger 1 tsp.
Finely chopped green 1 tbsp.
chilies(optional)
Chopped spring onion 1/2 cup
Chopped carrot 1/2 cup
Chopped cabbage 1/2 cup
Chopped capsicum 1/2 cup
Bean sprouts 1/2 cup
White pepper 1/4 tsp.
Finely chopped spring onion tops 1/4 cup Ham, cooked & shredded 1/4 cup
Ajinamoto A pinch Oil 4 tbsp.
Soya sauce 1 1/2 tbsp. Salt To taste
Prawns, cooked & chopped 1/2 cup For the Garnish
Chicken, cooked & shredded 1/2 cup 6 thin long pieces of spring onion
tops
Method:
20
Prawns 500-700 gms.
Ginger, ground ¼ tsp.
Egg white 1 no.
Cornflour 1½ tsp.
Oil 5 tbsp.
Salt 1½ tsp.
For Sauce
Chili Sauce 2 tbsps.
Tomato Puree 3 tbsps.
Method:
1. Clean and cut the prawns into half. Rub the prawns with salt and ginger and
keep aside for 15-20 minutes.
2. Make a batter out of egg white and cornflour and coat the prawns with it.
3. Prepare the sauce by heating together the chili sauce, puree, soya sauce, sherry, vinegar and chicken
stock.
4. When the mixture boils add the cornflour mixture and stir till sauce thickens.
5. Heat the oil and fry the prawns. Heat the sauce and stir in the prawns.
6. Let the sauce come to a boil before serving.
21
French beans 100 gms.
Carrot 1 no.
Onion 1 no.
Capsicums 2 nos.
Cornflour 1 tbsp.
Soya sauce 1 tbsp.
Brown sugar 4 tbsps.
Vegetable stock 3/4 cup
Water 1½ cups
Vinegar 4 tbsps.
Salt To taste
Method:
1. Cut the french beans, carrot, onion and capsicum into wedges and put in 1½ cup
boiling water till vegetables are cooked. Drain the vegetable stock and keep aside.
2. Mix the cornflour with soya sauce.
3. Put the sugar, stock, vinegar and salt in a saucepan.
4. Bring to a boil and add cornflour and soya sauce.
5. Stir till sauce thickens.
6. Add the vegetables and reheat.
7. Serve hot.
22
Bread slice(crusts removed) 4 nos.
Oil for deep frying -
Method:
Add a little water to the refined flour to make a thick paste and set aside.
Heat 2 tablespoons of oil in a pan. Add the ginger paste, garlic paste and green chilies.
Fry lightly. Add the vegetables and ajinomoto. Stir fry over a high flame for 1 minute.
Add the remaining ingredients mentioned under topping. Stir fry in the same manner for 1 minute.
Remove from the pan and cool to room temperature. Divide into 4 portions.
Take 1 slice of bread, spread a portion of the vegetable mixture on it, levelling it well.
Then spread a little of the paste on it and sprinkle some sesame seeds all over. Prepare the remaining
slices of bread in the same manner.
Heat the oil in a frying pan. Deep fry the bread with the coated side down.
Then turn over and fry the other side.
10. Drain when golden brown in colour.
11.Cut each slice into 4 long strips. Serve very hot as a starter, snack or along with Chinese meal.
23
Florets of Cauliflower, medium 16 nos.
sized
Ajinomoto A pinch
Oil For deep
frying
For the batter
Refined flour ½ cup
Cornflour ¼ cup
Chili powder (optional) ¼ tsp.
Salt To taste
Water A little
Method:
1. Wash the cauliflower florets, sprinkle a little salt and ajinomoto and set aside for 5 minutes.
2. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter.
3. Heat the oil in a frying pan. Dip the cauliflorets one by one in the batter and deep fry. Drain when
golden brown. Set aside.
4. Heat 2 table spoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for ½
minute.
5. Add the stock, pepper, Soya sauce, sugar, ajinomoto and salt. Simmer uncovered for 1 minute.
6. Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
7. Add the fried cauliflowerets just before serving.
8. Garnish with spring onion tops.
24
Rice 2 cups
Garlic paste 1 tbsp.
Finely chopped garlic 1 tbsp.
Dry Red chilies (cut into 4 pieces 2 nos.
each)
Spring onion, round thin slices 1 cup
Carrot, finely chopped 1/4 cup
Capsicum, finely chopped, 1/4 cup
Ajinomoto A pinch of
Spring onion tops, finely chopped 1/2 cup
Method:
1.Pick, wash and soak rice for 10 minutes.
2. Boil water, add rice and a little salt. Cook, stirring occasionally, till rice is tender.
3. Drain. Add cold water. Drain again.
4.Keep in an open vessel and use only after completely cooled.
5. Heat the oil in a non-stick pan with high edges. Add the Garlic Paste, chopped garlic and red chili. Fry
lightly.
6. Add the spring onion, carrot, capsicum, ajinomoto and salt. Stir fry over a high flame for 3 minutes.
7. Add the rice, spring onion tops, Soya sauce and garlic chili sauce. Stir fry over a high flame for 3
minutes.
8. Serve very hot with noodles.
25
Soya sauce 1 tbsp.
Chili sauce ¾ tsp.
Black pepper powder 1 tsp.
Vinegar 2 tbsps.
Sugar ½ tsp.
Ajinomoto a pinch
Chopped Spring onion ¼ cup
Chopped cabbage ¼ cup
Chopped carrot ¼ cup
Method:
Take four cups of water put Soya sauce, chili sauce, pepper powder, vinegar, sugar, ajinomoto and salt.
Bring to a boil.
Add all vegetables and sprouts. Simmer for 1 minute without covering.
Add cornflour, mixed in water and stir continuously till it becomes thick.
4. Serve very hot.
26
Chicken Stock 4 cups
Soya sauce 1 tbsp.
Chili sauce ¾ tsp.
Black Pepper 1 tsp.
Vinegar 2 tbsps.
Sugar ½ tsp.
Ajinomoto pinch of
Chopped spring onion ¼ cup
Chopped baby corn,optional ¼ cup
Method:
1. Combine the stock, Soya sauce, chili sauce, pepper, vinegar, sugar, ajinomoto and salt.
2. Bring to a boil. Simmer uncovered for 1 minute.
3. Add the vegetables. Simmer uncovered for 1 minute.
4. Add the chicken, prawns and pork. Mix well.
5. Add the cornflour mixed with water and stir continuously, so that the soup becomes thick. Remove
from heat.
6. Beat the egg lightly and pour into the soup slowly in thin stream, stirring continuously with a fork.
7. Garnish with green peas, coriander leaves and spicy chili oil.
8. Serve very hot.
27
Boneless fish 16 pieces
Soya sauce 1 tbsp.
Cornflour 1 tbsp.
Pepper To taste
Oil For deep
frying
Salt To taste
For the sauce
Finely chopped ginger 1 tsp.
Method:
1.Mix together the Soya sauce, cornflour, salt and pepper. Rub this mixture on the
fish pieces.
2. Heat oil in a frying pan. Deep fry the fish pieces, a few at a time. Drain when golden brown. Set aside.
3. Next prepare the sauce. Heat 2 tablespoons of oil in a pan. Add the ginger, spring onion, capsicum,
carrot, pepper, ajinomoto and salt. Stir fry over a high flame for 1 minute.
4. Add the stock, tomato sauce, Soya sauce, sugar, vinegar and salt.
5. Bring to a boil. Add the cornflour mixed with water and stir continuously, so that the mixture becomes
thick. Add the tomato wedges and fried fish. Stir. Simmer uncovered for 1 minute.
6. Serve hot with rice or noodles.
28
Rice 2 cups
Egg 1 no.
Finely chopped ginger 1 tsp.
Finely chopped garlic 1 tsp.
Finely chopped green chilies 1 tbsp.
Finely chopped coriander leaves ¼ cup
or celery
Finely chopped spring onion ¼ cup
Chopped cabbage 1/3 cup
Chopped capsicum 1/3 cup Small pieces of mixed fresh fruits ½ cup
(apple, lichi, mango, pineapple)
Ajinomoto a pinch of Small pieces of fried cashewnuts 2 tbsp.
Cooked shredded chicken ½ cup Small pieces of blanched fried 2 tbsp.
almonds
Cooked chopped prawns ½ cup Oil 4 tbsp.
White pepper ½ tsp. Salt As per taste
Soya sauce 4 tbsp.
Chili sauce (optional) 1 tsp.
Finely chopped spring ½ cup
onion tops
Method:
1. Pick, wash and soak rice for 10 minutes.
2. Boil water, add rice and a little salt. Cook, stirring occasionally, till rice is tender.
3. Drain. Add cold water. Drain again. Keep in an open vessel and use only after completely cooled.
4. Break the egg into a bowl. Add salt and pepper to taste and beat lightly.
5. Heat 1 tablespoon oil in a non-stick pan with high edges. Add the egg and scramble lightly. Remove,
break into small pieces and set aside.
6. Heat the remaining 3 tablespoons of oil in the same pan. Add the ginger, garlic, green chilies, coriander
leaves and spring onion. Stir fry over a high flame for ½ minute.
7. Add the cabbage, capsicum and ajinomoto. Stir fry for 1 minute.
8. Add the chicken, prawns, pepper and salt.
9. Mix well. Add the rice, Soya sauce, chili sauce and spring onion tops. Stir fry over a high flame for 3
minutes.
10. Add the scrambled egg, fresh fruits, cashewnuts and almonds.
29
11. Serve very hot with noodles, fish Manchurian or szechuan pork or spicy potato with sesame seeds.
Cornflour 2 tbsps.
Cabbage grated 2 cups
Soya sauce 1 tbsp.
Carrot grated ½ cup
Onion chopped ¼ cup
Green chilies chopped 1 tbsp.
Chopped garlic 1 tbsp.
Coriander leaves chopped 1 tbsp.
(optional)
Sugar 1 tsp.
Ajinomoto ¼ tsp.
White pepper powder ½ tbsp.
Oil 2 tbsps.
Oil For frying
Salt To taste
Method:
1. Squeeze out excess water from grated cabbage. Mix grated carrot and cornflour into this. Rub this
thoroughly to form a dough.
2. Shape into small balls and deep fry in medium hot oil till light brown.
3. Heat 2 tbsps. of oil in a wok. Add chopped green chilies, chopped garlic and spring onions. Cook for
about half a minute.
4. Add water or stock.add salt, pepper powder, Ajinomoto, sugar and Soya sauce. Bring it to a boil.
Thicken with cornflour dissolved in cold water
5.Add fried balls and serve garnished with Chinese parsley
30
Cooked & shredded Chicken 500 gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste
Method:
1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and
pepper in a saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for half an hour. Then drain, rinse and cut into thin slices.
4. Heat the oil in a saucepan and add the chicken shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to the
chicken.
6. Add the mushrooms and cook till sauce thickens slightly.
7. Serve hot.
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Cooked sweet corn 1 cup
(cream style)
Chicken stock 4 cups
Ajinomoto A pinch
White pepper 1 tsp.
Sugar 1½ tsp.
Ginger paste(optional) 1 tsp.
Shredded chicken (cooked) 1/3 cup
Cornflour mixed with 4¼ tbsp. + 1
water cup
Method:
1. Combine the sweet corn, stock, ajinomoto, pepper, sugar, salt and ginger paste.
2. Bring to a boil. Simmer uncovered for 3 minutes.
3. Add the chicken and mix well.
4. Add the cornflour mixed with water and stir continuously, so that the soup becomes thick. Remove
from heat.
5. Beat the eggs lightly and pour into the soup slowly in the thin stream,stirring continuously with a fork.
6. Sprinkle shredded chicken and spring onion for an attractive garnish.
7. Serve hot.
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Cooked sweet corn 1 cup
(cream style)
Spring onion 2 nos.
Beans 8-10 nos.
Carrot 1 small
Mushrooms 3-4 nos.
Ajinomoto a pinch
White pepper ½ tsp.
Cornflour 2 tbsp.
Sugar 2 tsp.
Butter 1 lb.
Salt To taste
Method:
1. Cut mushrooms, carrot, beans and spring onions with greens finely.
2. Heat butter in a pan, add onions, stir a while then add the corn and a cup of water.
3. Add ajinomoto, sugar, salt, pepper. Mix cornflour with half a cup of water and bring to a boil.
4. Just before serving put onion greens, carrot, mushrooms and beans.
5. Serve hot.
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Noodles 100gms.
Ginger - finely chopped 4 tbsps.
Green chilies - finely chopped 1tsp.
Spring Onions - chopped ½ cup
Carrots - chopped ½ cup
Capsicum - chopped ½ cup
Bean sprouts ½ cup
Spring Onion top, finely chopped ¼ cup
Cabbage ½ cup
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Rice 750 gms.
Butter 2 ½ tbsps.
Fresh green peas 125 gms.
Sliced mushrooms 125 gms.
Soya sauce 3 tbsps.
Pickled cucumber (gherkins) 25 gms.
Chopped French beans 100 gms.
Spring Onion stalks 2 chopped
Method:
1. Heat the butter and the oil and stir-fry the cabbage, carrots, peas, sweet corn, onions, French beans,
mushrooms, onion stalks, Soya sauce and salt.
2.Cook for 3-4 minutes.
3.Add the rice and mix with vegetables. Fry both over medium heat for two minutes.
4.Add boiling water (1½ litres). Stir and bring to boil.
5.Lower heat and place on heavy iron plate (tavaa) for 15 minutes with lid covered. Stir once after 8-10
minutes.
6.Serve in a well-heated dish.
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For making the balls -
Boneless chicken, 250 gms.
minced uncooked
Refined flour ½ cup
Ginger Paste 1 tsp.
Garlic Paste 1 tsp.
Cornflour ¼ cup
Ajinomoto a pinch of .
Soya Sauce 1 tsp.
Chili sauce (optional ) ½ tsp.
Method:
1 Combine all the ingredients mentioned for making the balls with the exception of oil.
2. Set aside for 15 minutes.
3. Heat the oil in a frying pan.
4. Make 16 small lemon-sized balls of this mixture, squeezing out excess water to prevent breakage.
5. Deep fry the balls a few at a time.
6. Drain when golden brown and cooked. Set aside.
Method:
1.Mix one tablespoon cornflour, one tablespoon Soya sauce and paneer cubes. Deep fry in hot oil.
2. Heat oil in a wok. Add chopped ginger and garlic. Sauté for about half a minute.
3. Add chili paste, monosodium glutamate and salt.
4. Add 1 ½ cups of water, bring it to a boil.
5. Add rest of the cornflour dissolved in water to thicken the sauce.
6. Add fried paneer pieces and honey. Stir lightly.
7. Add sliced pickled cucumbers and chopped green leaves of spring onions.
8. Garnish with lightly toasted sesame seeds.
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Chicken boneless 800 gms.
Ajinomoto A pinch
White pepper powder ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos.
Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry -
Salt As per taste
Method:
1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya
sauce, salt, egg and 1 tablespoon cornflour for ten minutes.
2.Deep fry chicken in hot oil till light brown.
3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds.
4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder,
salt and rest of the Soya sauce.
5.Add fried chicken pieces and cook for 3 minutes.
6.Add rest of cornflour, after dissolving it in water. Stir constantly.
7.Garnish with chopped spring onions and green chilies julienne.
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Crispy Noodles 2 cups
White pepper ¼ tsp.
Ginger paste 1 tsp.
Spring Onions,shredded ½ cup
Cabbage, chopped ½ cup
Beans sprouts ¼ cup
Carrot,chopped ¼ cup
Capsicum,chopped ¼ cup
Bambooshoot, chopped(optional) ¼ cup
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