Chowmein has a very special place in my hard. It is not because of that I like all kinds of Chinese cuisine but it reminds me of my school days. Chowmein, and for that matter any kind of noodles was my favorite option for the lunch break at school. Everyday when I opened my tiffin box during lunch time, I wished that I had chowmein. When it comes to chowmein I love any type of preparation with it; be that with only vegetables, or with eggs, chicken, prawn, or even mixed. There was a restaurant in front of my school, and my only aim for saving my pocket money was to go there and have a plate of chowmein. When I was cooking chowmein the other evening lots of such memories encircled my mind. Just a plate of chowmein made me so happy. This was probably the best part of growing up; you just feel happy and contended with such little things. We were five friends and we used to fight on that single plate and then fight over who\’s going to pay the bill for that month. Out of these four friends, I have contact with only one who stays in Maryland, USA. She called me up some days back and we were talking about our chowmein fights. School was fun and the little moments of happiness made it beautiful to recollect.
I went through some of the links in the web to know more about chow mein and people\’s love towards this platter. Wiki had lots of things to contribute to the cause. One sentence caught my eyes which said that the chowmein was introduced by the Chinese in Kolkata. That was something I had no clue, though I had had noodles at the China Town in Kolkata lots of times.
Chow mein noodles: 2 whole packets
Cauliflower (Ful kopi): 1 medium bowl of small florets
Carrot (Gajor): 2 medium sizes
Green pepper (Capsicum): 1
Potato (Alu): 1 medium size
Onion (Peyaj): 1 medium size
Egg (Dim): 2
Sunflower oil (Sada tel): 2 tablespoons
Soya sauce: 1 teaspoon
Salt to taste
- Cut the vegetables into thin one inch sized pieces
- Put in all the vegetables in a deep pan and half boil them
- Boil water in a pan and throw in the noodles, take them out just after 2 minutes so that the noodles do not become too soft
- Heat ½ tablespoon of oil in a frying pan and drop the eggs, add a pinch of salt; stir well to make scrambled eggs, keep aside
- Heat the rest of the oil in a wok, throw in the onions and fry till they become golden brown
- Throw in the half boiled vegetables along with salt. Fry till they become soft
- Add the boiled noodles and stir well so that the noodles get mixed with the vegetables
- Pour in the soya sauce and stir again
- Take out of flame, garnish with the scrambled eggs and serve with sauce of your choice
I had added cauliflower, potatoes, carrot and green pepper. If you like you can also other vegetable of choice. Along with eggs you can also shredded chicken or fried prawns. If you are a vegetarian then just leave out the non-vegan ingredients.
Check out for more updates here, till then Happy Cooking and Happy Eating
Today I thought of helping some people. The first thing that came to mind is those of my friends who are away from home in a completely different country and continent. Many of my friends are away for an onsite job to USA, UK and Australia. Many of them never ever have entered the kitchen, and then are in an absolute soup staying away from home and cooking their daily dinner. The fried rice I prepared is a very simple one. To make the task simpler I prepared it in the microwave oven.
Rice (Chal): 1 bowl, 100gm
French Beans: 3 – 4
Carrots (Gajor): 2 small sizes
Cauliflower (Ful kopi): 2 -3 florets
Peas (Mator shuti): 1 tablespoon
Sugar (Chini): ½ teaspoon
Cashew nuts (Kaju badam): 5 – 6
Raisins (Kismis): 10 -12
Sunflower oil (Sada tel): 1 tablespoon
Cinnamon (Dar chini): 1 one inch size
Cardamon (Choto elaichi): 2
Salt to taste
- Wash the rice well keep aside for the water to drain out
- Cut all the vegetables into one centimeter sizes
- Break the cashew nuts longitudinally into halves
- Soak the raisins for 10 mins
- In a microwave safe deep vessel pour the oil, the cut vegetables and salt. Put it in the microwave oven and cook on microwave high (800 watts) for 6 to 7 mins
- Take the fried vegetables out and keep aside
- In another microwave safe bowl pour the rice and add 2 bowls of water, the rice to water ratio should be 1:2. Cook the rice uncovered for 10-12 mins on microwave high (800 watts)
- Add the vegetables to the cooked rice along with the sugar and mix well
- Cook on microwave high for 2 mins. Fried rice is ready to serve
Cooking fried rice in the microwave is a very simple task, so cook it and enjoy your dinner. Check out for more updates on this blog, till then Happy Cooking and Happy Eating.
Sending the recipe to Single Serving Recipe hosted by Spicy Rasam.
There is a always a problem with the left over vegetables of last night at my place. Neither do I feel to throw them out nor eat those just like that. Vegetable omelet was my brain child to cope up with this matter. Its a very easy to cook and ready to eat kind of food and is ideal for breakfast, especially when the house cook do not want to work much for the breakfast table. I used the leftover vegetables or meat for the preparation. You can also use any kind of fresh vegetables or meat for making it up.
Egg (Dim): 2
Wheat flour (Maida): 1 tablespoon
Onion (Peyaj): 1 medium size, cut into small squares
Coriander leaves (Dhaniya pata): 1 tablespoon, finely chopped
Milk (Dudh): 1/4 cup
Green Chili (Kacha Lanka): 2-3 , cut into small rings
Turmeric powder (Halud Guro): 1/4 teaspoon
Vegetables or meat of choice: 1 small bowl
Sunflower oil (Sada tel) to fry
Salt to taste
- Add all the ingredients into a deep bowl and stir to make a dilute batter.
- Heat 1/2 teaspoon of oil on a non-stick frying pan
- Gently pour in one large spoon of the batter to make an omelet.
- Make as many as you wish out of the batter.
- Serve with green salad and tomato sauce.
Look for more on this blog, till then Happy Cooking and Happy Eating
I am sending this to Sangeeth for her 101 omelets.
Sending this entry to BlOg yOur Omelet hosted by Nuria.