8 January, 2015
Veg KotheComments : 3 Posted in : Indo-Chinese Corner on by : Isha K
This is my first Indochinese recipe on this blog. It is one my favorite cuisines, and in India you can easily enjoy Indochinese delight in your city restaurants and chowpati or why not trying to cook it in your home for your family and friends. Nowadays, many company’s have started manufacturing ready to eat Indo-Chinese food may it be soup, noodles, Manchurian, chilly chicken which really makes your work easy and delicious food. But again, I prefer cooking from scratch and avoid ready to eat food because of the healthy and fresh food factor and it is fun also.
Veg Kothe is an Indo- Chinese snack made with lots of veggies and in winters you could easily get a variety of fresh vegetables. Though you get all types of vegetables in all the season nowadays, but in winters you get real freshness. They are crispy and loaded with lots of flavor, sweetness and glaze of honey, tanginess of sauces, and hotness of red chilly and garlic. I had given the regular recipe a little twist to add the real punch.
Cauliflower (Gobhi) -1 cup, chopped
Green Capsicum (Shimlamirch)– 1 cup, finely chopped
Red Bell pepper (Laal Shimlamirch) – half cup, finely chopped
Yellow Bell pepper (Peeli Shimlamirch)– half cup, finely chopped
Carrot (Gajar) – 1 cup, finely chopped
Cabbage (Patagobhi) – 1 cup, finely chopped
French Beans – 8-10, finely chopped
Spring Onion – 2 Strips, finely chopped
All Purpose Flour (Maida) – 1 cup
Baking Powder – 1 teaspoon
Red Chillies (Soaked) – 5-6
Garlic – 5 Cloves
Salt – To taste
Orange Food Color- a pinch
White Pepper Powder: 1 teaspoon
Oil- for frying
You can also add mushrooms or any other vegetable for lil different taste.
For Sauce :
Spring Onions : 1 bunch, finely chopped
Garlic: 4-5 cloves, finely chopped (Always crush the garlic first and then chop it)
Red chili sauce – 1 tablespoon
Green Chili Sauce- 1 tablespoon
Tomato Ketchup – 1 tablespoon
Vinegar- 1 teaspoon
Honey- 1 teaspoon
Black Pepper Powder – 1/2 teaspoon
If you are planning to make this in some another season in which you do not manage to get spring onions, then you can use the normal ones also.
The Indo-China Town-
I. Kothe Fritters:
1. For the twist which I’ve given to it, soak the red chillies for approximately half an hour. Then grind them along with garlic cloves, a pinch of salt and 1 teaspoon oil and make a paste.
2. Wash all the vegetables and chop them accordingly mentioned in the ingredients.
3. Take a bowl, add chopped vegetables, red chilli garlic paste, all purpose flour, baking powder, salt (just keep check on the salt as, these kothe will be coated with lots of sauces.), orange food color, white pepper powder. If you don’t eat too much spicy, then do not add white pepper powder. Add some water to this to make a thick batter. Just like you make for pakodas.
4. Heat oil for deep frying and make fritters from this batter. Fry them on medium heat till they turn golden and crisp. Take them on an oil absorbent paper.
II. Sauce for final touch:
1. Heat 1 teaspoon oil in a pan. Add chopped spring onions and garlic, saute for 1 minute.
2. Add all the sauces mentioned under sauce ingredients. Add honey, saute for 1 min.
3. Add fried fritters in this sauce and mix gently to coat them properly.
4. Garnish with spring onion and serve hot.
- If you have some birthday party or kitty party, then you can reheat them in oven. Or keep the fritters and sauce separately, at the time of serving them, mix both the things on flame.
- If you do not have red chilli sauce and green chilli sauce, then add chopped green chilies, soaked in vinegar and red chilli paste which I’ve added into the batter.
Sorry, I didn’t manage to have the picture of each step. I forget to take the pictures as I am so indulged in making the dish. 😉 😛 But for sure, when I’ll make this next time, I’ll take the pictures step by step and will update then. But for now, I’ve written the detailed recipe, if you have any doubts you can leave the comment.
Try this punchy recipe of veg kothe and let me know. Happy Cooking..!! 🙂
There is a lot of difference between the authentic Chinese food and Indo-chinese cuisine. We Indians love spices and which also makes us unique in the whole world. We know how to blend spices and create magic, that’s why we created Indochinese history, a fusion of Indian cuisines with Chinese sauces. Like, chinese bhel, crispy vegetables, manchurian, chilly paneer, chilly chicken, chicken 65, hakka noodles, veg lollipop, chinese samosa and shezwan dosa. Authentic Chinese food is very bland, which we Indians can’t even think to have, some spice is needed to cheer up our life every time. I am sure the authentic one have its own beauty and flavors but in India, obviously who would like to have boiled vegetables and noodles in front of crispy, spicy garlic noodles. 😛 When some Chinese Immigrated to India, mainly Hakkas, they understood the eating and food pattern of Indians and created this yummy and loved by all Cuisine. About 85 years ago, the Indian culinary world was affected by a new cuisine. The first Indo Chinese restaurant Eau Chew opened in Kolkata. New restaurants mushroomed all over Kolkata, and legends like Fat Mama and Kim Fa were born, offering newer dishes with fancier combinations and names like August Moon Rolls and Fiery Dragon Chicken. Before you knew it ‘Indian Chinese’ had tickled the taste buds of folk in every small town and city across India. No small feat for a foreign cuisine.
It’s the ingredients that distinguish Indian Chinese food from real Chinese food. Indian Chinese food goes commercial when Paneer Chili Samosa becomes fusion fast food.While the cooking methods remain the same, what goes in is quite different. Besides the use of locally available vegetables and meats, it’s the use of condiments like garam masalas (a selection of hand pounded or whole spices used to cook Indian meat dishes), corn flour for thickening and coating, monosodium glutamate to enhance the ‘Chinese’ flavor, an overdose of chilli, garlic and ginger, and generous portions of soy sauce to top it all off — which is what gives Indian Chinese food that special robust, spicy flavor.
So you say, are you also the fan of Indian Chinese cuisine.??