Veg Hot n Sour Soup with Crispy Bread sticks

Preparation time: 20 minutes

Cooking time 25 minutes

Ingredients
For the Soup
Capsicum(Chopped) - 1
Spring Onions(chopped) - 1
Carrot (chopped/ grated) - 1
Cabbage (finely chopped) - 1/4 cup
Chilies- 3 (fine paste)
Tomato Sauce - 2 tbsp
Corn Flour / Corn Starch - 1 1/2 tbsp
Soy Sauce- 1 tbsp
Vinegar - 1 1/2 tbsp
Black Pepper Powder - 1 tsp
Ginger- 1/2 inch (fine paste)
Sugar- 1 tsp
Salt to taste
4 cups Water

For the Bread sticks

Wheat flour - 1/2 cup

All Purpose flour (Maida) - 1/4 cup

Sesame Seeds - 2 tsp

Water - 1/2 cup

Oil- 1/2tbsp

Salt to taste

Sugar- 1/2 tsp

Oil for frying

Preparation (Soup)

• Grind the chilies and ginger in to a smooth paste
• Add Soya sauce, Vinegar, Tomato sauce, black pepper powder, sugar and salt to it mix thoroughly
• Take 4 cups of water in a heavy bottom vessel and add the above mixture to it and bring it to a boil
• Now add the half boiled vegetables to the mixture and cook for 2 minutes
• Dissolve the corn flour/starch in 1/2 cup of lukewarm water and add to the mixture slowly while you stir
• As the soup stats to get thick, lower the flame and cook for about 3 minutes
• Garnish  with  spring onions and serve this  hot, spicy and tangy soup with bread sticks

Tip:   1)You can use the vegetable stock from the half cooked vegetables, instead of water, it kind of adds more flavours.
2) You can add your choice of vegetables, you can also use peas, babycorn, mushrooms


Preparation (Bread Sticks)

• Mix all the contents in a bowl expect  water
• Now add the water slowly while mixing the flour and knead it in to a smooth dough
• Make equal portions of the dough (6-8 ) and roll them in to 3-4 inch long sticks
• Now gently  twist the sticks a little so that the marks show on them (do not bend them completely)
• Heat oil in a pan and fry the sticks until light brown.
• Serve them with hot soup.

Gobi Manchuria- Indian style

Preparation Time: 25 min
Cooking Time: 10 min

Ingredients:

Cauliflower (medium sized, clean and broken into big florets) - 1
Plain flour(All purpose flour, maida) - 1/4 cup
Cornflour - 3 tsp
Spring onion (finely chopped) - 1
Ginger (finely chopped) - 2 tsp
Garlic (finely chopped) - 2 tsp
Salt as per taste,
Black pepper powder.- 1/2 tsp
Soya sauce -1tsp
green chili sause- 1 tsp
tomato ketchup -2tsp
coriander chopped
Oil - 3 tsp
Water - 1-1/2 cup

Preparation Method

• Boil plenty of water  in a heavy based pot and add 1 tsp of salt, put the cleaned cauliflower florets in them. Let it stay for about 3-4 minutes. 
•  Drain and pat dry on a clean cloth.
•  Make thin batter out of flour and 2 tsp corn flour, adding 1/4 tsp. each of ginger and garlic and red chili powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Strain the excess oil and remove them when golden brown and crisp.
• Take another pan, add few tsp oil and saute ginger garlic, green chillies, and spring onions and then add soya sauce, green chilli sauce and tomato ketchup.
• To this adjust the seasoning of salt and pepper. Add 1 1/2 cup of water and bring to a boil. Add 1 tsp. cornflour to 1/4 cup water and dissolve well.
• Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florets and Soya sauce. Boil for two more minutes and remove.
•  Serve  hot with  fried rice or Roti