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.

BUTTER PANEER

Ingredients:

3 tbsp butter
½ tsp cumin seeds
2 tsp ginger garlic paste
½ tsp turmeric powder
2 cups of tomato puree
Salt
1 tsp garam masala powder
½ tsp paprika
½ tsp red chilli powder
1 tbsp dry fenugreek leaves, crushed (kasoori methi)
200 gms paneer (cottage cheese)
½ cup cream
1 tbsp coriander leaves

Method:
· If using frozen paneer, soak it in warm water for 15 minutes.


1. Melt butter in a pan, add 1 tsp oil so that butter doesn’t burn.
2. Add cumin seeds, sauté it for few seconds. Add ginger garlic paste, turmeric powder, tomato puree and salt. Cook it for a while.
3. Now add garam masala powder, paprika, red chilli powder and dry fenugreek leaves, let it cook for 2 minutes.
4. Add paneer, cook it for a while.
5. Now add the cream, mix it, cook it for a minute or so.
6. Off the flame, garnish with coriander leaves.

ALOO MATAR (PEAS AND POTATOES)

Ingredients:

2 tbsp oil
½ tsp cumin seeds
2 onions, chopped
2 garlic, chopped
1 inch ginger
2 green chillies
2 tomatoes
1 cup frozen green peas
4 boiled potatoes (cut into small cubes)
Salt
½ tsp red chilli powder
½ tsp garam masala powder
Pinch of turmeric
Coriander leaves

Method: 

1. Heat the oil in a pan, add cumin seeds. 

2. When they crackle, add onions and saute till they are translucent. 

3. Add chopped ginger, green chilli, garlic and tomatoes, saute till the tomatoes are cooked. 

4. Add turmeric powder, chilli powder, garam masala, green peas and potatoes. 

5. Add 1½ cups of water and salt and and cook for some time. 

6. Mash some potato cubes in the pan to thicken the gravy. Simmer till the gravy thickens. 

7. Garnished with coriander leaves.

PANCAKES

Ingredients:

1 ½ cups of all purpose flour
3 ½ tsp of baking powder
1 tsp salt
1 tbsp sugar
1 ¼ th cup milk
1 egg
3 tbsp butter, melted 

Method:
1. In a mixing bowl, Sift together all purpose flour, baking powder, salt and sugar. 

2. In a separate bowl, Whisk egg, butter and milk. 

3. Now add the egg mixture to the flour mixture, stir it continuously to get a smooth batter. If the batter seems too thick to pour, add a little more milk. 

4. Heat a lightly oiled pan over medium high heat, pour ¼ th cup of batter onto the pan. Cook until bubble appear on the surface (may take 2-3 minutes). Flip with a spatula, and cook until browned on the other side (may take 1-2 minutes). 

5. Serve with pancake syrup or maple syrup.

HYDRABADI CHICKEN BIRYANI

Ingredients:

Basmati rice 2 cups 
Black cardamom 3

Green cardamom 6
Cloves 6
Cinnamon stick 1 inch
Black pepper 6
Bay leaf 2
Cumin seeds 1 tsp
Mint leaves 15
Brown onions 3 tbsp
Garam masala ½ tsp
Green cardamom powder ½ tsp
Saffron/food colouring
Ghee 2 tbsp

Marination: 

Chicken 900 gms
Ginger garlic paste 2 tbsp
Red chilli powder 1 tbsp
Salt
Yogurt 1 cup
Garam masala powder 1tsp
Green cardamom powder 1 tsp
Brown onions ½ cup
Ghee 2 tbsp
Coriander leaves 2 tbsp
Mint leaves 10-12
Green chillies 2 (chopped)
Turmeric powder 1tsp
Lemon juice 1 tbsp

Method: 

1. Wash and soak the rice for 20 minutes.
2. In a bowl, keep marinated chicken for 30 minutes. (add all the ingredients mentioned under “Marination”)
3. In a pot add 4 cups of water, black cardamom, green cardamom, cloves, cinnamon stick, black pepper, bay leaf, cumin seeds and salt. Allow the water to boil, now add soaked rice. Once the rice is half cooked drain the water.
4. Now in a medium size pot, spread marinated chicken at the bottom and then layer half of the rice, sprinkle 1 tbsp coriander leaves, 10 mint leaves, brown onions 2 tbsp, garam masala ¼ th tsp and green cardamom powder ¼ th tsp. Now layer the remaining rice, sprinkle 1 tbsp coriander leaves, 5 mint leaves, brown onions 1 tbsp, garam masala ¼ th tsp, green cardamom powder ¼ th tsp, ghee 2 tbsp and saffron/food colouring. Cover the vessel and cook for 15-20 minutes. Turn off the flame, let it rest for another 15 minutes.


Note: 

Cooking rice to the right consistency is very important.
Brown onions – readily available in stores.

CARROT PUDDING

Ingredients:

Carrots 5 medium sized, shredded

Sweetened condensed milk 400gms

Cardamom powder ¼ th tsp

Unsalted butter 3 tbsp

Cashew nuts 10

Method:       

1. Melt butter in a pan, add shredded carrots mix it, allow it to cook for 5 minutes or till the carrots turn soft.

2. Add condensed milk, Stirring constantly, allow it to cook for 7-8 minutes or until the liquid evaporates.

3. Now add the Cardamom powder and cashew nuts. Give a final stir.

SPAGHETTI PASTA WITH CHICKEN NUGGETS

Ingredients:

Spaghetti pasta 200gms

Spaghetti sauce 500gms

Chilli & garlic sauce 3 - 4 tbsp (or depending on your taste)

Sugar 1 tsp

Chicken nuggets 6

· Spaghetti pasta, Spaghetti sauce, Chilli & garlic sauce and Chicken nuggets – all are easily available in stores.

Method:

1. Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs and then drain.

2. Heat 3 - 4 tbspn of oil in a pan and fry the nuggets as per the instructions given on the pack. Remove it on the kitchen paper towel (to soak excess oil). Cut them into small cubes.

3. In other pan add the Spaghetti sauce, Chilli & garlic sauce and sugar – bring it to a boil.

4. Now add the chicken nuggets and Spaghetti pasta mix them all together.

5. Serve hot.

CURD RICE

Ingredients:

Rice 1 cup

Green Chilli 1

Red chilli 1

Butter 1 tbsp

Mustard seeds ¼ ^th tsp

Cumin seeds ¼ ^th tsp

Urad dal 1tsp

Curry leaves 10-12

Salt

Coriander leaves 2 tbsp

Yogurt 2 cups

Hing a pinch

Ginger 1 inch

Method:

1. Cook the rice: For 1 cup of rice, add 2 cups of boiling water and salt, allow it to cook.

2. Take the cooked rice in a mixing bowl, add a pinch of salt, chopped green chilli, coriander leaves and yogurt. Mix it properly

3. Heat butter/ghee in a pan, add red chilli, mustard and cumin seeds. Allow them to splutter. Now add urad dal, when the dal gets slight brown colour add hing, ginger and curry leaves. Off the flame add this to your mixing bowl (rice). Mix the rice for the last time.

4. Serve hot with pickle.

CABBAGE SUKHA

Ingredients:

Cabbage 800gms

Oil 2.5 tbsp

Mustard seeds 2 tsp

Urad dal 2tsp

Curry leaves 10-12

Cumin powder 2.5  tsp

Turmeric powder ½  tsp

Tamrind extract 1tsp

Grated coconut ¼ cup

Sugar 1 tsp

Salt

Method:


1. Slice the cabbage finely, wash it.

2. In a bowl take grated coconut, add cumin powder, turmeric powder, sugar and tamrind extract, add sufficient water and mix it. Keep it aside.

3. Heat oil in a vessel add mustard seeds, allow the seeds to splutter, add urad dal and curry leaves. Allow to fry till the dal turns lightly brown.

4. Now add the coconut mixture and salt, fry for a minute or so.

5. When the mixture comes to a boil, add cabbage and mix it well.

6. Add little water. Cover and cook for few minutes till cabbage is cooked.

POTATO BHAJI (SOUTH INDIAN)

Ingredients:

Oil 3tbsp

Onion 3 (finely chopped)

Boiled potatoes 4 (cut into small pieces)

Frozen green peas ½ cup (optional)

Red chillies 2

Broken Cashew nuts 10 nos

Coriander leaves 2 tbsp

Ginger 1 inch

Green chilli 2

Salt

Chana dal 1 tsp

Urad dal 1tsp

Turmeric powder ¼ ^th tsp

Curry leaves 10-12

Cumin seeds ¼th tsp

Mustard seeds ¼ th tsp

Asafoetida (hing) a pinch

Method:

1. Heat the oil in a pan, add cumin seeds, mustard seeds, red chillies and asafoetida.

2. When the seeds splutter add chana dal and urad dal, saute till they get light brown color. Add ginger, cashew nuts, onions, green chillies, curry leaves, salt, turmeric powder and saute for a minute.

3. Now add potatoes and green peas, mix well and cook for 5 minutes on a slow flame.

4. Add the coriander, stir gently. Remove from the flame.