AMERICAN CHOPSUEY

I got this recipe from my friend. Not get confused by the name, this dish is very much Chinese/Indian and very popular dish among youngsters.

Ingredients

For the Gravy

Cabbage(chopped)	1 Bowl
Carrot(chopped)	1 Bowl
Capsicum	1/2 Bowl
Tomatoes(cut length wise)	2
Onion(1 chopped and 1 diced)	2
Ginger Garlic Paste	2 tsp
Soya Sauce	1 tsp
Green Chilli Sauce	2 tsp
Red Chilli Sauce	1 tsp
Tomato Ketchup	1 tsp
Ajino Moto(MSG)	1/2 tsp(opt)
Black Pepper Powder	1/2 tsp
Sugar	2 tsp
Pineapple(Tinned)	2 Slices
Cottage Cheese/ Paneer	50 gm
Orange Red Color	a pinch
Oil	1 Tbsp
Salt	To taste

Ingredients

For Noodles

Boiled Noodles	1 Bowl
Corn Flour	6 tsp
Oil	for frying

Method
For the Gravy

1.    Turn on the burner. Put oil in a kadhai or a deep bottom pan.

2.    Add ginger garlic paste, saute it for 2 min.. Then add chopped onions, saute it till they turn out pink in color.

3.    Add chopped cabbage, capsicum, diced onion, carrot and salt.

4.    Fry them for 2-3 min.and add 5 cups of water( so that all the vegetables get soaked in water.)

5.    Give it a boil and simmer the fire.

6.     Now add MSG, black pepper powder and tomato chunks.

7.    Add a pinch of orange red color and mix very well.

8.    Add sugar and simultaneously pineapple pieces and some pineapple syrup.

9.   Add cornflour paste to the gravy, when the gravy starts to thicken, add paneer cubes and mix very well.

10.   Add green chilli sauce and soya sauce, red chilli sauce and tomato ketchup, mix well.

11.    Switch off the fire, gravy is now ready. Check the seasoning, you can add more seasoning as per your taste.

Method
For Noodles
1.    Dust the boiled noodles with cornflour, mix very well.
2.    Heat sufficient oil in a deep bottom pan and fry the noodles.
3. Serve FRIED NOODLES AND VEGETABLE GRAVY IN DIFFERENT BOWLS, AMERICAN CHOPSUEY IS READY!!!


PS- Add a pinch of yellow color while boiling the noodles.

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.44" and to Radhika's CBB Series #4~ Chinese Cuisine @ TICKLING PALATES