Wangs Kitchen : An Indo Chinese Affair

Chinese cuisine is my go to place when I am really really bored of South Indian and North Indian cuisines. Wang's, is just the right place for our taste palettes which look out for Indo Chinese flavors. My favorite on their menu is their momos. But went on to order, Honey coated chili potatoes, Schewan Vegetables and Egg Fried Rice. All my favorite and was glad that mom liked them too. So here are some pictures of my visit to the place

Honey Coated Chili Potatoes : Crunchy on the outside and just cooked inside, it was a mingle of various flavors, quite different and nice on the palate

Egg Fried Rice : My definite order , in Chinese, the mildly spiced fried rice, perfectly compliments the addition of egg to it

Vegetable Schewan : This a sweet and spice dish. I usually like to add a lot of veggies to my plate. This dish is just the right choice, with carrot, baby corn, zucchini, cabbage, broccoli and beans

The portions are huge and the prices are reasonable, a meal for two comes up to RS 400/-

One thing that I would love Wang's to pay a little more attention to the interiors and to the television set that they have but does not work 

Will I go back , definitely after a while , when I get the craving to eat Indo Chinese

J for Jafarisi Vathal

Anything related to summer.. brings back memories of my Paati. If anyone has been following my blog, every second post will have the mention of her. My beloved Muthulakshmi paati. Being the daughter of a working mother, my summer holidays are always with paati. Those are the times, when I learnt how to play pallanguzhi ( it is a traditional game of tamil nadu,) which is played in almost all households well before the invent of computer games. I learnt to make various vathal and vadagams . I learnt how to tie flowers and make a garland. I learnt to make Adhirasam. All these things I mention proudly as none of my aunts or my cousins learnt it. Till date not all know everything of what I have mentioned. Im proud of it and would like to carry forward what all I learnt from her to others. 

Every summer I make it a point to make atleast one batch of any vathal or vadagam in her memory. Somehow it gives me a satisfaction. This year I made Vengaya Vadagam and Jafarisi Vathal. Guess I kept the Jafarisi Vathal for this marathon. Without any further ado, on to the recipe.

Ingredients

Rice Flour - 3 cups

Jafarisi ( Sago ) - 2 cups

Water - 4 cups

Green Chilie paste - 1/2 cup

Jeera - 2 tbsp

Salt to taste

Method 

Soak Jafarisi for about 1 hour 

In a huge vessel take the water for about half of it

When the water starts to boil well, add the rice flour and keep stirring

When the rice completely blends with water and form a semi solid mixture

Add the green chili paste , soaked Jafarisi and salt to this and mix well

Switch off the fuel and let it rest for sometime. 

In a flat surface, place a plastic sheet and ensure that it does not fly

Place a spoon of this mixture on the sheet, leaving adequate space between each spoon

Let this dry for two days

At the end of it , the vathal would have come off automatically

Store in airtight container and deep fry them as and when required 

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32