HAKKA NOODLES

Ingredients:

Noodles 400gms

Eggs 2

Oil 2 tbsp

Garlic paste 1 tsp

Onion 1

Bell peppers (green, yellow, red) ¼ ^th each

Carrot 1 (medium)

Beans 6-7

Cabbage ¼ th

Vinegar 1 tbsp

Chilli sauce 1 tbsp

Soya sauce 1 tbsp

Spring onion 2 tbsp

Cilantro 2 tbsp

Pepper powder a pinch

Salt

   Method:

                                    

1.    Cut all the vegetables in julienne (carrots, bell peppers, beans, cabbage, spring onions)

2.    Heat 7 cups of water in a deep non-stick pan, add salt and noodles allow them to cook (don’t overcook the noodles). Drain the noodles and put into another pan with cold water.

3.    Take 2 eggs in a bowl add salt and pepper beat the mixture vigorously until the eggs are completely blended together. Heat little oil in a pan add the egg mixture and scramble it. Keep it aside.

4.    Heat 2 tbsp oil in a pan add sliced onion, garlic paste, sauté for 1 minute. Now add carrots, beans, cabbage allow them to cook. When the vegetables are tender add bell peppers (green, yellow, red) cook it for 2 minutes.

5.    Now add vinegar, chilli sauce, soya sauce mix it well. Add the scrambled egg mix it with the vegetables. Now drain the noodles and add to the vegetables. Mix the noodles with the veggies.

6.    Sprinkle spring onions and cilantro.

SPICY MEXICAN RICE

Ingredients:

Basmati rice 1 ½ cup

Butter 2 tbsp

Onions 2 (finely chopped)

Frozen green peas ½ cup

Garlic paste 1 tsp

Bayleaf 2

Tomato paste 3 tbsp

Green chilli 2

Maggie cube - chicken/vegetable stock 2

Hot water 3 cups

Salt and Pepper

Method:

1.    Wash and soak the rice for 15 minutes. Drain and allow it to dry.

2.    Dissolve Maggie cubes into hot water and keep it aside.

3.    Heat oil in a pan add onion, sauté till they turn brown. Add garlic paste and bay leaf stir fry for 30 seconds.

4.    Add rice and stir continuously till they become brown (don’t let it burn). Add green peas, tomato paste and stir until the rice is coated with tomato paste. Fry for a minute or so.

5. Now add the broth, salt and pepper. Bring to a boil, then reduce the heat, cover and cook for 5-10 minutes.

TORTILLA (SPANISH OMELETTE)

Ingredients:

Potatoes 3

Eggs 4

Olive oil

Salt

Onion 1

Method:

1. Peel, wash and cut the potatoes into thin small pieces. Finely chop the onion.

2. Boil water in a deep vessel, add salt and potato – cook it till the potatoes are cooked (don’t overcook them). Drain the potatoes.

3. In other pan add little oil may be 1 tbsp, add chopped onions, fry till they are translucent, transfer it to a plate and keep it aside. Now to the same pan add potatoes and stir fry for 2-3 minutes (be careful do not mash the potatoes), till they get a light brown color.

4. In a mixing bowl beat the eggs and salt together, then add onions and potatoes mix it gently.

5. Pour 2 tbsp oil in a small, non-stick pan. Be careful not to get the pan too hot. Stir the potato, onion mixture once more and pour into the pan and spread out evenly. Cook for 3-4 minutes (you can check by carefully lifting up one side of the omelet to check if the egg has slightly browned). Now flip the omelet to cook the other side (just use a pan lid to help you). Cook it for 2 minutes.

Note: To flip the omelette – Take a pan lid or a plate, cover the pan and flip the pan, now slowly slide the omelette into the pan.

BROKEN SPAGHETTI RISOTTO

Ingredients:

Olive oil 1 tbsp

Broken spaghetti 1 cup (break them into 2 inch pieces)

Garlic paste 1 tsp

Maggie cube - chicken/vegetable stock 1

Hot water 1 ½  cups

Salt (if required – Maggie cubes contain salt)

Pepper powder ½ tsp

Coriander/parsley/dill leaves 2 tbsp

Mozzarella cheese 2 tbsp

Method:

1.    Broth - Dissolve Maggie cube in hot water. Keep it aside.

2.    Heat oil in a pan add the broken spaghetti, stir fry till they turn brown – may take 5 to 6 minutes.

3.    Add garlic paste fry for 30 seconds.

4.    Now add the broth, salt and pepper. Stir and cook till the broth absorbs completely.

5. Turn off the flame garnish with parsley and cheese of your preference.

PANEER (COTTAGE CHEESE) AND GREEN PEAS

Ingredients:

Paneer 200gms

Onions 2

Tomatoes 4

Cashew nuts 5

Green chili 1

Garlic 3

Ginger 1 inch

Oil 2 tbsp

Cumin seeds 1tsp

Bay leaves 2

Cinnamon stick 1 inch

Cloves 2

Red chilli powder 1 tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Turmeric powder ½ tsp

Salt

Dry fenugreek leaves 2 tsp

Frozen green peas 1 cup

Cream ½ cup

Coriander leaves 2 tbsp

Method:

1.    In a blender add onions, tomatoes, cashew nuts, green chillies, ginger and garlic grind into a fine paste.

2.    Heat oil in a pan, add cumin seeds – when they crackle add bay leaves, cinnamon stick and cloves.

3.    Now add the ground paste, allow it to cook for 5 minutes.

4.    Add all the dry spices – red chilli powder, coriander powder, cumin powder, turmeric, salt and dry fenugreek leaves. Mix it well and continue cooking for other 2-3 minutes.

5.    Now add the frozen green peas and paneer cook for 2-3 minutes.

6.    Add cream, allow it to simmer for 2-3 minutes. Garnish with coriander leaves. 

LADY’S FINGER/OKRA

Ingredients:

Lady’s finger ½ kg

Dry red chillies 4

Cumin seeds ½ tsp

Coriander seeds 2 tsp

3 cloves of Garlic

Turmeric powder ½ tsp

Fenugreek seeds a pinch

Grated coconut ½

Onions 2 (1 onion cut in cubes, finely

chop the other one)

Tamrind extract 1tbsp (soak in warm

water for 15 minutes)

Oil 2 tbsp

Salt

Mustard seeds ½ tsp

Curry leaves 10-12

Method:

                    

                                                           

1.    Wash and wipe the ladies finger using a dry cloth. Make sure that no moisture is left on them. Cut them into 1 inch pieces.

2.    In a blender add red chillies, coriander seeds, cumin seeds, garlic, turmeric powder, onion (cubes), fenugreek seeds, tamrind extract, little water (don’t add too much) grind into a fine paste, now add coconut, pulse it once so that the coconut gets mixed with the paste.

3.    Heat oil in a pan, add mustard seeds allow it to crackle, add curry leaves, finely chopped onions sauté till they turn brown.

4.    Now add the ground masala and salt cover and cook for 5 minutes.

5.    Add chopped ladies finger mix it properly with the masala, cook it for 15-20 minutes or till they become tender.

6.    Serve hot with roti or as a side dish.

VEGETABLE KORMA

Ingredients: 

2 cups of mixed vegetables, chopped (carrots, cauliflower, green peas, green beans, etc)
200 gms paneer
1 tbsp ginger garlic paste
Pinch of asafoetida (hing)
¼ tbsp turmeric powder
1 tbsp red chilli powder
1 tbsp coriander powder
½ tbsp cumin powder
½ tbsp mango powder
½ tbsp garam masala powder
Salt
1 tbsp corn starch
2 bayleaves
2 tbsp oil
1 cup cream
2 tbsp coriander leaves

Method:
· If using frozen paneer, soak it in warm water for 15 minutes.
· Mix corn starch with cream.

1. Heat oil in a pan, add asafoetida (hing), cumin seeds - when they crackle, add bayleaves. Saute it for few seconds.
2. Now add the mixed vegetables (carrots, cauliflower, green peas, green beans, etc). Add salt and ginger garlic paste, allow the vegetables to cook, can add ¼ cup of water.
3. Add all the dry ingredients - turmeric powder, red chilli powder, coriander powder, cumin powder, mango powder and garam masala powder. Allow it to cook for 2-3 minutes.
4. Now add paneer and cream, again cook it for 2-3 minutes.
5. Off the flame, garnish with coriander leaves.