Veg Wonton Soup

My tried and tested recipe  yesterday and it just came out yummylicious, I admit that I mixed two recipes online, one of Emeril Lagasse and the other from another blogger..I improvised by adding, removing few ingredients. Here is my version:
Ingredients:
  2 medium carrots
1/2 of a cabbage ( baby bok Choy from Oriental shop)
1 yellow onion and a bunch of scallions
  dried Fungus ( oriental shop)
1/2 tsp chopped garlic and ginger paste
3 stalks of green onion, finely sliced
1 package of firm tofu and use just 5 tbsp mushed
1 package of wonton wrappers (Oriental shop)
1 package of fresh egg noodles
1/2 teaspoon ground white pepper.. optional
3 teaspoon sesame oil
1/2 Tsp corn flour ( optional)

spices:
chilie garlic sauce( Oriental Mart)
lite soy sauce
Hoisin sauce

pinch of salt
Step 1: The soup!
  lets start with the stock and let it simmer away while we make the dumplings. In 2tbsp oil ( any)  add chopped garlic. Take 1 1/2 carrots and cut into big chunks and throw in a medium pot. Now add in 1/2 of a cabbage, roughly cut in half. Cut an onion into sections and throw  in as well. Stir fry a bit may be like 10 minutes . Fill the pot with water. (I added 12 of 8 oz cup) Add pinch of salt and bring to a simmer on medium heat. Let that simmer for about 45 to 50 minutes
Step 2: The dumplings!
To my processor I added diced cabbage,( 1 cup ) few stalks of green onions, equivalent to 8 baby carrots and few tbsp of tofu, 1 tsp of chilli garlic sauce . Chop in your  processor, it should look like  a little chunky crumbs dont turn it into paste.  In a wok, add tbsp of sesame oil, add above mixture and a little salt and stir fry. Cook until soft flipping the over several times – about 5 minutes total. Turn off heat and set aside. Once cool, finely dice the mushrooms and add to the mixture bowl.  Sprinkle the corn flour on top, toss to combine and we’re ready to wrap! Take about 1/2 a tablespoon of filling and put it in the middle of the wrapper, take one corner of the wrapper and fold it so it meets the diagonal corner. Crimp down the wrapper along the filling and set aside. Continue until you run out of wrappers! suggestion watch You tube on how to wrap wonton or dumplings ..mine usually turns out dumplings even though I start as Wonton :-)
Drop them gently in boiling water and let it cook until they float on top.
Step 3: The cooking!
Once your stock is ready strain the broth. I usually use carrots from this stock by crumbling them with fork and add it to the pot again. Boil soup and add cooked dumplings. Dumpling are already cooked so all you are doing at this point is to heat soup and Serve immediately with sauce. I prepare mine with 4 tbsp soy sauce, 1 tsp chilli garlic sauce, 1/4 tsp hoisin sauce.

Cauliflower/Gobhi Manchurian

Hope you have started New year with great zest, sweets and spices. Mine have been very relaxing until my mom decides  to leave and now that I am back to cooking and myself with my kitchen, I start to cook up something! I entirely go by my moods and a peep in my fridge. Cauliflower it is..So its Indo Chinese as of today.  Sharing my recipe of cauliflower /Gobhi Manchurian

Ingredients: For batter

1 medium sized cauliflower, cut into florets,

2 tbsps maida/all-purpose flour

2 tbsps cornflour

1/2 tbsp rice flour (optional)

1 tbsp ginger-garlic-green chili paste

1/2 cup warm water

salt to taste

For sauce:

1/4 cup spring onions, finely chopped,

1/2 capsicum, finely sliced

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger

2 finely chopped green chillis

1 tsp red chilli pwd  or cayenne pepper

2 tsps soya sauce

1 tbsp chilli sauce red

2 tsps vinegar

3 tbsps tomato sauce

1/2 tsp brown sugar (optional)

salt as required

1 1/2 tbsps sesame oil

1 tbsp peanut oil

1 tbsp finely chopped coriander leaves

Heat oil for deep frying in a heavy bottomed vessel.

In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked.  fry until golden brown. Remove on absorbent paper and keep aside.
  Heat oil sesame and peanut, in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
  Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch.
  Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
  Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.