Monday, March 11, 2013

Hakka Roti



Hakka cuisine usually refers to the cooking style derived from the south eastern aboriginals of China. Hakka food is popularly served in Indian restaurants; however, that is only an adapted version of original hakka cuisine modified to give an Indianized flavour. So the hakka cuisine so profusely relished in various parts of India is actually more of Indo Chinese bearing little or almost no resemblance to the original. The recipe below is not borrowed from Hakka cuisine though. In order to catch notice I thought the appendage of 'hakka' to the title would invoke some interest and hence.....hope you guys will enjoy the concoction.
 
 
In case if you are wondering whether the unique idea of making something so innovative as 'hakka roti' surfaced in my head or not, let me inform you that this recipe is accredited to a Bengali magazine which I read religiously to scavenge for recipes I can experiment and bring out to you all. Quite a philanthropy na !!
 



 
 
 
Ingredients:                                                     Preparation time: 15 minutes
ü  4 rotis or medium size tortillas (cut into long strips)
ü  1 small size onion (chopped)
ü  1 carrot (chopped)
ü  1/2 cup of green beans (chopped)
ü  1 capsicum (chopped)
ü  3-4 cloves of garlic (finely chopped)
ü  1 cup of cabbage (julienned)
ü  2-3 green chillies (chopped)
ü  2 tbsp tomato sauce
ü  1 tbsp rice vinegar
ü  1 tsp green chilli sauce
ü  1 tsp soya sauce
ü  Salt to taste
ü  Black pepper, taste wise
ü  2 tbsp white oil
Method:
1) Heat oil in a pan. Add garlic and green chillies. Shallow fry. Add onion and fry till onion turns translucent in color.
2) Add the vegetables one after another - cabbage, carrot, capsicum and green beans. Shallow fry.
3) In a small bowl, mix in the sauces with vinegar and pour into the vegetables. Add salt and black pepper. Continue cooking, stirring continuously, until veggies are slightly tender.
4) Mix roti strips with the veggies and serve hot.
 
 
 

 

1 comment:

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