Chinese White Sauce

Ingredients

1/2 cup finely chopped onions
2 tsp chopped ginger
2 tsp garlic, chopped
1/2 cup white wine
2 tbsp cornflour mixed with 3 cups ofclear vegetable stock
a pinch of sugar
1 tbsp oil
salt to taste

Method

1. Heat the oil in a pan, add the onions, ginger and garlic and sauté till the onions are translucent.
2. Add the wine and cook on a high flame for a few seconds.
3. Add the cornflour paste and cook till the sauce thickens.
4. Add sugar and salt, mix well and use as required.

Chinese Rolls with Spicy Sauce

Ingredients

For The Spicy Sauce (makes 3/4 Cup)1/2 cup vinegar
1/2 cup sugar
1/2 tsp red chilli paste
1/2 tsp garlic (lehsun) paste
1 1/2 tsp schezuan sauce
salt to taste
2 tsp cornflour dissolved in 1 tbsp of water

For The Stuffing1 tbsp oil
1 tsp finely chopped garlic (lehsun)
1/4 cup thinly sliced spring onions whites
1/4 cup thinly sliced carrots
1/4 cup thinly sliced cabbage
1/4 cup thinly sliced capsicum
2 tbsp bean sprouts
1/4 cup boiled chinese fine noodles
2 tsp soya sauce
salt to taste

Other Ingredients2 (8”) rice (chawal) wrappers ( readily available in the market)

Method 
For the spicy sauce

1. Combine all the ingredients in a small pan and cook on a medium flame for 2 to 3 minutes, while stirring continuously or till it thickens. Keep aside.

For the stuffing

1. Heat the oil in a wok or kadhai on a high flame till it smokes.
2. Add the garlic and spring onion whites and sauté on a high flame for a minute.
3. Add all the remaining ingredients and sauté on a high flame for 2 minutes.
4. Divide the stuffing into 2 equal portions and keep aside.

How to proceed

1. Dip a rice wrapper in enough water till it softens.
2. Place it on a flat, dry surface and spread a portion of the stuffing on one edge of the wrapper and fold to make a roll.
3. Cut each roll into 4 pieces and keep aside.
4. Repeat with the remaining wrapper and stuffing to make 3 more rolls.
5. Heat a sizzler plate on an open flame till it is red hot.
6. While on the flame, pour 2 tbsp of the spicy sauce over it. Place the stuffed rolls on it and top with another 2 tbsp of the spicy sauce. Cook on a medium flame for 2 to 3 minutes to get the sizzling effect.
7. Place the sizzler plate on the wooden tray and serve immediately with the remaining spicy sauce.

Smoked Barbeque Sauce

Ingredients

2 tsp vinegar
1 tsp lemon juice
1/2 cup finely chopped onions
2 tbsp sugar
1/4 cup butter
1/2 cup tomato ketchup
2 tbsp veg. worcestershire sauce , readily available in the market
1/2 tsp chilli flakes
1 tsp salt
1/2 tsp freshly crushed pepper
1/2 cup water

Other Ingredients1 charcoal
1 tsp butter for smoking

Method

1. Combine all the ingredients in a broad pan and bring to a boil.
2. Lower the flame and simmer for 6 to 8 minutes, while stirring continuously. Keep aside.
3. Heat the charcoal over a gas till it is red hot and place it in a small bowl.
4. Place this bowl in the pan that contains the sauce, pour the butter over the coal and cover it immediately. Leave aside for 5 to 10 minutes.
5. Remove the bowl containing the coal and discard it. Use as required.

Threaded Paneer Rolls

Ingredients

1 1/2 cups crumbled paneer
1/2 cup boiled and mashed potatoes
1 tsp chilli powder
2 large cloves garlic , grated
1 tbsp tomato ketchup
1 tsp cornflour
salt to taste
1/2 cup boiled flat noodles
oil for deep-frying

For Serving

smoked barbeque sauce

Method

1. Combine the paneer, potatoes, chilli powder, garlic, tomato ketchup, cornflour and salt in a bowl and mix well.
2. Divide the mixture into 16 equal portions, shape each portion into a 37 mm. (1½") long cylindrical roll and wrap the noodles around them.
3. Heat the oil in a kadhai and deep-fry the rolls in hot oil, a few pieces at a time, till they are golden brown in colour from all sides.
4. Drain on absorbent paper and serve hot with smoked barbeque sauce.

Handy tips

1. 1/3cup raw flat noodles will make ½ cup boiled noodles. When the noodles are cooked they will rise to the top and also change colour.
2. If flat noodles are not available, you can use regular noodles as an alternative.

Quick Spinach Soup

Ingredients

3 cups washed and roughly chopped spinach (palak)
2 tbsp butter
1/2 cup finely chopped onions
1/2 tsp finely chopped garlic (lehsun)
1 tbsp plain flour (maida)
1 1/2 cups milk
salt  to taste
1 tbsp ginger (adrak) juliennes

Method

1. Combine the spinach and 3 tbsp of water in a deep pan and cook on a medium flame for 5 to 7 minutes or till all the water evaporates, stirring once in between.
2. Cool and blend in a mixer to a smooth purée. Keep aside.
3. Heat the butter in a deep pan, add the onions and garlic and sauté on a medium flame till the onions turn translucent.
4. Add the plain flour and sauté till the flour gets a coarse grainy texture.
5. Add 1½ cups of milk and 2 cups of water to the mixture and cook on a medium flame till it thickens, while stirring continuously using a whisk.
6. Add the spinach purée, salt and pepper, mix well and simmer for another 5 minutes.
7. Serve hot garnished with ginger juliennes.

Handy tip

1. If there is any water left after cooking spinach, do not throw it. Use the drained water along with water in the recipe.