Fast Food

BROWN RICE WITH GREENS

Chinese stir fried brown rice with fresh green vegetables Preparation Time : 60 minutes Cooking Time : 45 minutes

Ingredients

Brown rice, soaked 1 1/2 cups Oil 3 tablespoons Spinach 10 leaves Spring onions, sliced 3-4 Green capsicum, cut into diamonds 1 medium Snow peas, blanched optional 10-15 Broccoli, blanched 8-10 florets French beans, cut into diamonds and blanched 5-6 MSG 1/4 teaspoon Green chilli sauce 1 tablespoon Salt to taste Soy sauce 1 teaspoon Bean sprouts 1/2 cup Spring onion greens, chopped 2 stalks

Method

Boil rice in five cups of salted water till just done. Drain and add one tablespoon oil to prevent the grains from sticking. Keep aside to cool. Blanch the spinach leaves in two cups of hot water for two to three minutes. Drain, refresh and chop. Heat remaining oil in a wok, add spring onions and sauté till translucent. Add spinach, green capsicum, snow peas, broccoli, French beans along with MSG and stir-fry for thirty seconds. Add green chilli sauce, salt, soy sauce and mix. Add cooked rice and mix gently. Add bean sprouts and mix gently. Garnish with spring onion greens and serve hot.

AUBERGINE AND PENNE BAKE

Baked layered dish with aubergine, penne and mozzarella cheese. Preparation Time : 15 minutes Cooking Time : 30-40 minutes

Ingredients

Penne 200 grams Salt to taste Olive oil 5 tablespoons Aubergines/brinjals round 2 medium Onion , chopped 1 large Garlic, chopped 4 cloves Tomato concasse 1 cup Parmesan cheese, grated 1/2 cup Fresh bread crumbs 1/4 cup Fresh oregano 1 sprig Black peppercorns, crushed 5-6 Mozzarella cheese slices 8-10 Cream 1/2 cup

Method

1. Cook pasta in three cups of boiling water with salt and one tablespoon of olive oil. Drain water and apply one tablespoon of oil to the pasta. Keep warm. 2. Slice aubergines diagonally and thinly. Sprinkle salt and keep for five minutes. 3. Heat one tablespoon of olive oil in a pan. Place aubergine slices in a single layer. When one side gets softened and lightly browned, turn over and cook the other side similarly. 4. Heat one tablespoon of olive oil in another pan. Add onion and garlic and sauté till they are lightly browned. 5. Add tomato concasse and let it cook. Add salt to taste, penne, half of the Parmesan cheese, fresh breadcrumbs, fresh oregano, freshly crushed peppercorns and mix. 6. Grease a baking dish with one teaspoon of olive oil. Preheat oven to 200˚C. 7. Arrange a layer of aubergine slices in the baking dish. Pour the penne mixture over it and spread evenly. Press lightly. 8. Place a layer of mozzarella cheese slices. Place another layer of aubergine slices. Pour fresh cream. Sprinkle remaining Parmesan cheese and bake in the preheated oven at 200˚C for ten to fifteen minutes or till the top is lightly browned. 9. Demould onto a serving plate, cut into slices and serve.

AMERICAN CHOPSUEY

Noodles, vegetables and chicken in sweet and sour Chinese sauce. Preparation Time : 15 minutes Cooking Time : 15 minutes

Ingredients

Noodles 300 grams Salt to taste Oil 6 tablespoons + to deep fry Cornflour/ corn starch 2 tablespoons Ginger, chopped 1 inch piece Garlic 3-4 cloves Onion , sliced 1 medium Boneless chicken, cut into thin strips 400 grams Carrot, cut into thin strips 1 medium French beans, cut into thin strips 4-5 Cabbage, shredded 1/4 medium Spinach, shredded 6-8 leaves White pepper powder 1/2 teaspoon MSG 1/4 teaspoon Sugar 1 teaspoon Tomato sauce 4 tablespoons Vinegar 1 tablespoon Chicken stock 1 cup Bean sprouts 1 cup Tofu, cut into thin strips 100 grams Eggs 4

Method

Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked. Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well. Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately.

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