Flour liquid ( ½ cup water + 2 tbsp. Maida )

Method:-Mix maida , corn flour, chilies (10), salt, Ajinomoto & eggs along with chicken/shrimp pieces. If thick add little cold milk & let it marinate for 10 min ( optional). Then heat oil for deep frying and put each individual shrimp/chicken with batter and chilies and deep fry as pakodas.(do not over cook/fry )Follow the same with rest.

Once above procedure is done put a separate pan and heat 3 tbsp. of oil in it and fry curry leaves and rest of the finely cut chilies along with Soya sauce . Then to it add ginger garlic paste, try covering your nose while doing this as the smell is strong . Then put in fried shrimp/Chicken and mix well. Then add flour liquid and fry well. Goes well with Peas Biryani / Chinese Fried Rice.

Method:-Heat 4 tablespoons of oil in a pan. Add the Ginger Paste, spring onion, carrot, capsicum, Ajinomoto, pepper, chili powder and salt. Stir fry over a high flame for 1minute. Add the chicken, prawn Fry in the same manner for 1 minute. Add the stock, tomato sauce, Soya sauce, chili sauce, sugar, vinegar and salt. Bring to a boil. Add the corn flour mixed with water and stir continuously till the mixture becomes thick. Add the tomato and stir. Remove from heat. To serve, pour the hot chopsuey mixture into a serving bowl and place the crispy noodles on top of this mixture. Serve immediately. Alternatively, pour the hot chopsuey mixture on top of the crispy noodles.

Method for crispy noodles -Boil the water and add the noodles and salt. Cook uncovered over a high flame for 1 ½ minutes, stirring often. Drain and cool thoroughly. Heat plenty of oil in frying pan. Deep fry the noodles on a high flame, in batches. When crisp and golden drain on to absorbent paper. Cool, store in an air-tight jar at room temperature. They preserve well for a month or so.

2 tbsp. cabbage finely shredded

4 cups water or vegetable stock

Method:-Heat oil, add vegetables, ginger, except spring onions. Stir fry till cooked, add spring onions, stir. Add stock, chili sauce, Soya sauce, vinegar and stir them bring to a boil, simmer for 7-8 minutes. Add salt and pepper. Mix corn starch in 1/2 cup water, and pour into soup, stirring continuously. Cook for 2 minutes. & serve hot.

Method:Mix chicken stock, water, sweet corn together and heat in a sauce pan till the mixture starts to boil. Reduce flame. Add chicken pieces, chili sauce, salt, Soya sauce, pepper and mix well . After 5 minutes increase the flame and let the liquid boil once then add Corn starch water soup will now start to thicken. Switch off the flame and slowly stirring continuously in a circular fashion & add the beaten egg to the soup. Serve hot.

Method :-Stir fry chicken (2-3 min.) in little bit of oil. Set aside then stir fry veggies, onion, mushroom and set aside. Grind garlic, ginger, chilies and fresh coriander to paste. Fry paste in little bit oil. Add chicken and vegetables, onions, mushroom to it. Stir for a minute add starch to it. Cook for a minute. Do not over cook. Add salt to taste .Serve hot on bed of rice.

Note:- Chicken can be substituted with Pork/Beef/Shrimp or you can eliminate meat and just make veggie stir fry with your choice of veggies.

Method:-In a wok fry the regular onions till golden in color. Then add spring onions , bell pepper & ginger garlic paste and fry. Add chicken , egg and prawns and fry for a minute. Then add remaining veggies and fry well. Add pepper, Soya sauce, Chili sauce add 4 tbsp. Of water and cook on medium heat till the veggies are ¾ cooked. Keep stirring occasionally. If dry can add some more water. When done let the water evaporate add salt, Ajinomoto. Check for salt and spiciness.

In a wide pan place ¾ of cooked rice and separate the rice with a spoon so that it looks much grainy. Add above mixture to it and mix well if required . Add more rice. Once mixed check for salt and pepper. Serve with chili chicken/ Gobi Manchurian.

Method:-If using fresh cauliflower flowerets first boil them in 2 cups of water and 2 tsp. of salt on high flame for 4 minutes, drain and keep them aside. However if using previously frozen flowerets bring them to room temperature before use. Mix maida , corn flour, Red food color ,chilies (10), salt, Ajinomoto & eggs along with cauliflower flowerets. If thick add little cold milk & let it marinate for 10 min (optional). Then heat oil for deep frying and put each individual floweret with batter and chilies and deep fry as pakodas.(do not over cook/fry )Follow the same with rest.

Once above procedure is done put a separate pan and heat 3 tbsp. of oil in it and fry Onions and rest of the finely cut chilies along with Soya sauce . Then to it add ginger garlic paste, try covering your nose while doing this as the smell is strong . Then put in fried flowerets and mix well. Then add flour liquid and mix well stirring continuously, and also add a pinch of red food color This will form a thick sauce garnish with coriander .Goes well with Peas Biryani / Chinese Fried Rice.