Sunday, 8 March 2015

Chinese Bhel - Gon Wong Bhel !


Still reeling under the insult of dishes like American Chop Suey and India's famous ChinJabi Cuisine the Chinese werent happy with just taking our scared idlis for a twist with ChinIdlis , they went further and China-fied our Bhel ! The result was delicious I must confess .....and no matter how much the opposition screamed for revenge in both houses and Arnab's rants - my vote goes to the Chinese version !



Here I cant give a specific recipe , just the concept and assembly , so am not mentioning quantities .


Red Chili Sauce:
10 Red Chiles - broken and soaked in 150 Ml boiling hot water with 8-10 cloves garlic.Zap 2-3 times in the blender , don't make a smooth paste , add salt.

Green Chutney:
10 Green Chilies , 5-7 Cloves Garlic, a fistful chopped coriander / dhania leaves , zap in blender with a bit of curd to make a smooth chutney , add salt to taste.
Imli / Tamarind Chutney:
Soak an egg size ball of imli in twice as much of water for 30 minutes , extract paste , add sugar to taste.

Ingredients in the ration of your preference
1/2 Packet Maggi Noodles - Soaked in hot water to which you add Red Food Coloring.Boil one minute till almost soft , strain , spread out and deep fry for 1 minute.
1/2 Packet Maggi Noodles - Soaked in hot water to which you add Green Food Coloring.Boil one minute till almost soft , strain , spread out and deep fry for 1 minute.
2 Cups Puffed Rice / Murmura.
1/2 Boiled Potato - Diced.
1/2 Onion - Chopped.
2 Tablespoons Mustard Oil
5-6 Tablespoons Alu Bhujiya
Chopped Cilantro / Dhania Leaves
Mix all the above together , spoon on sauces/chutneys to taste , add chopped cilantro / Dhania leaves , and lastly give a generous sprinkle of sev / alu bhujia .
May the culinary wars continue !

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1 comment:

  1. Quite an interesting riot of colours... I think I'm gonna give it a try..

    ReplyDelete