Indo-Chinese is one of my favourite cuisines. As much as it is available in India, so much is it scarce here in US. There are couple of restaurants here and there, but it doesn’t come even close to the ‘Chinese’ we get in India. Usually we call Indo-chinese as ‘Chinese’ in India. So I was always under the impression that, what we get in India as Chinese, is what is authentic Chinese food 😛 I know! I was sooo ignorant!!! So when I came to US, one day my colleagues were discussing about where to go for lunch. So when someone suggested Chinese, I immediately supported him 😛 and so we went to a good Chinese restaurant. To my surprise, I didn’t find any of our ‘Chinese cuisine’ dishes in the menu. Chilli chicken, Chicken manchurian, Schezwan fried rice!!! I was so disappointed, but more than my disappointment, I was confused 😀
After talking and discussing with couple of my Chinese colleagues, I came to realize the hard fact that Indo-Chinese is just a creation of us Indians or Chinese who lived in India 😉 Atleast all the dishes I mentioned, weren’t even in their dictionary, let apart it being in their menu 😛 Haha..It was a big realization that Indo Chinese is just a cuisine that came up when apparently some Chinese living in India, used some of their ingredients/spices and adapted it to Indian cooking techniques. What a find!!! 🙂 I am glad we have this amazing cuisine today.
Unfortunately or fortunately, whenever I have Indo -Chinese food craving, I have to think of making it myself. But having said that, it is really simple if you have some of these ingredients handy. Usually, whenever you make Indo-Chinese, it turns out pretty good. So I keep making it and enjoy it each time 😛
Note: Cup used for measurement is rice cup, 1 cup = 180 ml
Garlic – 6-7 pods
Ginger – 1 inch size
Dry red chilli – 4 no(s)
Basmati Rice – 2 cups
Red bell pepper – 1/2 no, chopped
Green bell pepper – 1/2 no, chopped
Green peas – 1/2 cup
Carrot – 1/2 cup, chopped
Green onion – 4 strands, chopped
Onion – 1 small no(s)
Soy Sauce – 1 tbsp
Vinegar – 2 tsp
Chilli garlic sauce – 1.5 tbsp
Ajinomotto – 2 pinches
Ground black pepper – 1/2 tsp
Salt – to taste
Oil – 5 tbsp
1. Soak the ginger, garlic and dry red chillies in water for an hour and grind it into a smooth paste.
2. Wash the rice and soak for 10 mins. Heat 1 tbsp oil in a pan and fry the rice for few mins(The color of the rice will become more solid white).
3. Cook the rice in cooker/rice cooker or any other preferred way. Keep aside.
4. Heat remaining oil in a pan and put ground ginger-garlic-dry red chilli paste.
5. Saute till the raw smell of the ginger and garlic goes off. Then put onion and cook till onions turn pink.
6. Put all vegetables(green peas, carrot, red bell pepper and green bell pepper). Saute till the vegetables cook through.
7. Then put ajinomotto, ground black pepper, soy sauce, chilli garlic sauce, vinegar and green onion.
8. Saute for few mins till the sauces mix well with the vegetables.
9. Mix cooked rice with the vegetable mix and give a good mix. Remove from heat.
Serve with chilli-vinegar and manchurian 🙂