Hot Schezwan Noodles

Ingredients

1 pkt Hakka noodles

1 fried red chilli broken into bits

2 cups vegetables(carrot,capsicum,cabbage)cut into long strips

2 tbsp chopped garlic

3 tbsp chopped spring onion

1 tsp garlic-chilli sauce

4 tsp schezwan sauce

1 tsp sugar

1 tbsp light soya sauce

1 tbsp tomato ketchup

1 tbsp vinegar

2 tsp cornflour mixed with 1 cup water

salt to taste

2 tbsp oil

Method

• Heat 4 cups of water in a pan, add salt and 1 tsp oil and when it starts boiling add the noodles and cook it for 4-5 minutes or till done. Drain it and spread it in a plate and mix salt and allow it to cool and keep aside
• Heat remaining oil in a pan, add spring onion(white part of it),fried red chilli,chopped garlic, and fry till golden brown, then add all the vegetables and fry for a couple of minutes 
• Add garlic-chilli sauce,schezuan sauce,,tomato ketchup,light soya sauce,vinegar,sugar and fry for a minute
• Then add salt,cornflour paste and allow it to boil 
• Switch off the gas and then add noodles and mix it well
• Switch on the gas again and then close the lid and cook it for 5 -10 minutes
• Lastly garnish it with spring onion greens and serve hot

Nariyal Wale Chawal(Coconut Rice)

This is one of tarla dalal's recipe which is quiet different from the usual coconut rice where no vegetables are used and its quiet simple yet tasty recipe

Ingredients

1  cup long grained rice

1 tbsp urad dal (split black gram)

2 tbsp moong dal (split yellow gram)

6 red chillies 

5 curry leaves

2 tablespoons salted peanuts, crushed lightly

1/2 cup coconut milk 

1/2 cup water

2 tbsp oil

salt to taste

Method

Clean, wash and soak the rice for about 20 minutes. Drain and keep aside. 

Heat the oil in a pressure cooker. Add the urad dal and moong dal and fry for 2 minutes. 

Add the red chillies, curry leaves and peanuts and fry again for about 1 minute. 

Add the rice and saute for another 2 to 3 minutes. 

Add the coconut milk , water and salt and pressure cook for 2 whistles. 

Serve hot

Spicy Masala Biscuits

I got this recipe from Indian food kitchen and thought of trying it immediately and it turned out to be perfect biscuits as served & sold in bakery....so here's the recipe which can be made within few minutes and enjoyed as a tea time snack..

Ingredients

1 cup Plain flour(Maida)

2 tsp Sugar 

1 stick or 3/4 cup Butter softened at room temperature

1/2 tsp Baking powder 

4 green chillies finely chopped 

2 sprig of Curry leaves finely chopped

1" piece Ginger grated

2 tbsp finely chopped coriander leaves

1/2 tsp mint chopped fine

3 tsp Yogurt

salt to taste

Method

• Mix flour, baking powder, sugar & salt in a mixing bowl. Add butter, Do not  knead, just mix it well with your hands until you get a bread crumb             consistency
  
• Add chopped green chillies, curry leaves, ginger, coriander leaves, mint and curds and mix and make a soft dough 
• Make small balls of the dough and then flatten each with your fingers and then with the help of a fork
• Put the baking sheet on the oven proof dish and place 6-7 biscuits on it at a time and bake it in a preheated oven at 180 C for 15 minutes till light brown 
• Repeat the same for the remaining biscuits 
• Cool on a wire rack and store it in a air tight container and serve whenever required
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Chilli Garlic Mushroom Fry

In this dish actually you fry mushrooms and add to this dish ,but i thought of making a low fat and less oil gravy to make it healthy and  it was as tasty as the original recipe

Ingredients

200 gms fresh mushroom cut into quarter

3 green chillies chopped

2 spring onion( with greens) finely chopped

10 garlic cloves finely chopped

2 tbsp cornflour mixed with 1/2 cup water

2 tsp dark soya sauce

1 tsp white pepper powder

a pinch of MSG (optional)

salt to taste

1 tbsp oil

Method

Heat oil in a pan, add half of the spring onions ,garlic,green chillies and fry till the garlic turns light brown,then add dark soya sauce,white pepper powder,salt,MSG and fry for a couple of minutes

Add mushroom,1/2 cup of water and cornflour paste and allow it to boil

Close the lid and cook till the gravy becomes semi-thick 

Garnish it with remaining spring onion greens and serve hot with any chinese Rice

Everyone's Favourite Gulab Jamun

Ingredients

2 cup Milk Powder 

1 cup Maida

1/2 tsp baking powder

2 tbsp butter softened at room temperature

Whole milk just enough to make the dough 

For the syrup

2 cups Sugar 

1 cup water 

4-5 seeds of green cardamom crushed

Oil for frying

Method

• Make the dough by combining the milk powder, Maida,baking powder,butter and just enough whole milk to make a semi-softdough.
• Divide the dough into 18-20 portions. Make balls by gently rolling each portion between your palms into a smooth ball.
• Place the balls on a plate. Cover with a damp yet dry kitchen towel. 
• Heat the oil on high and then lower the heat to medium. Slip in the balls into the hot oil from the side of the pan, one by one and fry till brown on  all the sides

For the sugar syrup

• Mix 2 cups of sugar with 1 cup of water. Add 4-5 crushed cardamom pods,   Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat, that will caramelize the sugar. 
• Transfer this hot syrup into a serving dish. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results and serve whenever u want to
• Note:If the temperature of the oil is too high then the gulab jamuns will tend to break. So adjust the temperature to ensure that the gulab jamuns do not break or cook too quickly. 
  The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning. 
  
  

Bhakarwadi

Ingredients
   
1 cupMaida

3/4 cup Gram flour

1/2 tsp Turmeric powder

2 tsp Red chilli powder

1 tbsp Oil + to deep fry

1/4 cup Poppy seeds 

1/4 cup Sesame seeds 

1/2 cup grated Dry coconut 

1 tbsp Ginger, chopped 

3 Green chillies, chopped 

1/2 tbsp Coriander powder

1/2 tsp Cumin powder

1/4 tsp Asafoetida

Salt to taste

2 tbsp chopped coriander leaves

Method
 
Mix together Maida, gram flour and salt in a bowl.

Add turmeric powder, red chilli powder and oil. Add sufficient water to make a stiff dough. Cover with a damp cloth and keep aside.

Dry roast poppy seeds and sesame seeds separately. Dry roast grated dry coconut.

In another bowl mix chopped ginger, chopped green chillies, coriander powder, cumin powder, red chilli powder, turmeric powder. Add roasted spices and mix well.

Add asafoetida, chopped coriander leaves and salt. Mix well.

Divide the dough into eight equal portions. Roll out thinly. Apply some water on the surface and spread a portion of the stuffing mixture. Roll into flutes. Place the flutes in the steamer  and steam for twenty minutes.

Cool the flutes slightly and cut into half inch sized pieces. They can be cut into pieces without steaming too. Heat sufficient oil in a kadai and deep-fry the pieces on medium heat till golden brown and crisp. Drain onto an absorbent paper and serve as a tea time snack

Barbecued Spicy Chicken Kababs

Last week I had purchased the garden grill so thought of trying out this kabab as this has got a very distinct flavour because it has been cooked over charcoal .......  and it did turn out to be like kababs served in restaurant .

Ingredients

500 gms boneless chicken cut into med size pieces

1 cup hung curds

1 small onion finely chopped

2 tbsp finely chopped coriander leaves

2 tsp crushed kasoori methi

1 tsp red chilli powder

1 tsp garam masala power

2 tsp freshly crushed peppercorns

1 tbsp lemon juice

1 tsp coriander powder

2 tbsp fresh cream

salt to taste

2 tbsp oil for basting

For the masala paste

1 tbsp poppy seeds

1 tsp cumin seeds

1 " piece ginger

2 green chillies 

5-6 garlic cloves

seeds of 1 green cardamom

1 piece of mace

Method

• Marinate the chicken with 1 tsp lemon juice,salt and crushed peppercorns for 10 minutes
• Grind poppy seeds,green chilli,ginger,garlic,mace,cumin seeds,green cardamom seeds with little water to a smooth paste and then keep aside
• Take a bowl,add hung curds,chopped onion,coriander leaves,kasoori methi,remaining lemon juice,red chilli powder,coriander powder,garam masala powder,fresh cream,masala paste,salt and mix well
• Add the chicken pieces and mix well and marinate for 3-4 hours in the refrigerator
• Grease the grill with oil, and place the marinated chicken pieces on it and cook them over a charcoal grill/barbecue for 20 minutes turning once or twice basting with oil
• Remove and serve hot.

Matar Paneer Paratha

Ingredients

For the dough

2 cups Whole wheat flour (atta)  

Salt to taste

2 tbsp ghee 

For the stuffing

1 cup Fresh Green peas(shelled & blanched)

¼ cup grated paneer 

1 Onion , chopped finely 

½ “ piece Ginger, chopped finely  

5 cloves of Garlic, chopped finely

A pinch Asafoetida 

1 tsp Cumin powder  

1 tsp Red chilli powder  

salt to taste

2 tsp oil

Method

For the dough
 
Put whole wheat flour, salt and two tablespoons of ghee in a bowl and knead into a soft dough using water as required. Cover it and keep aside till 10 minutes 

For the stuffing

Heat oil in a pan. Add onion, ginger and garlic and sauté till light brown. Add asafoetida, cumin powder and red chilli powder.

Add peas and salt to taste and cook till dry. Remove into a plate to cool. When cool, grind coarsely and then mix paneer into it and divide into eight portions. Shape into small balls.

Divide dough into eight portions and make pedas. Roll out each portion into small rounds, place a ball of stuffing in the center. Gather edges and roll out into a thick round parantha 

Heat a tawa and cook parantha using ghee till light golden on both sides. Serve hot with pickle of your choice. 

Crispy Chinese Chopsuey

Ingredients
1 pkt Hakka noodles(eggless)
1 tbsp Maida
1/2 cup cubed carrots(parboiled)
1/2 cup cauliflower cut into med size florets(parboiled)
1/4 cup shredded cabbage
1/4 cup capsicum cut into cubes
1/4 cup mushroom quartered
1 tsp light soya sauce
2 green chillies chopped
1/2 cup finely chopped spring onions
1 tsp white pepper powder
2 tbsp cornflour mixed in 1/2 cup water
1 1/2 cup water
1 tsp sugar
1/2 tsp MSG(optional)
salt to taste
2 tbsp oil +oil to deep fry
Method

• Boil the noodles with 4 cups water,1/2 tsp salt and 1 tsp oil till done,drain the water completely  and keep aside
• Spread the noodles in a plate and sprinkle Maida and mix it well
• Heat oil in a frying pan, and fry half of the noodles till golden on both the sides 
• Drain on a kitchen towel and repeat the same for the remaining noodles and then keep aside
• Heat oil in a pan ,add green chillies and 1/4 cup spring onions and fry for a couple of minutes
• Add cabbage,capsicum and mushroom and fry for a while and then add cauliflower,carrots 
• Add white pepper powder,MSG,sugar,salt,light soya sauce and 1 1/2 cups of water
• Bring to boil and then add cornflour paste till the sauce thickens and then keep aside
• To serve, spread the crispy noodles at the bottom and top it with the vegetable mixture 
• Lastly garnish it with remaining spring onion greens

Nawabi Guchhi

Ingredients

1 Packet Mushrooms (cut into halves)

2 tbsp chopped coriander leaves

1/2 tsp Garam Masala

salt to taste

2 tbsp oil

Nawabi Paste

2 onion (sliced)

1'ginger 

1 tsp jeera

1/2 tsp Shahi Jeera

2 green Chilli

2 tbsp Cashewnuts

1 Dry Red Chilli

Method

• Heat 1 tbsp oil in a kadai add jeera, shahi jeera, green chilli, ginger, 1 red chilli, cashews, onion and fry till onion turns brown.
• Grind this to a smooth paste adding little water.
• Heat the remaining oil in a kadai add this ground paste and fry till the masala gets cooked and all the water gets evaporated. Now add garam masala and fry till it leaves out oil and forms a lump and then keep aside.
• Heat oil in a pan add the mushrooms put coriander leaves and fry on high flames till mushroom gets cooked add salt. Now add the ground masala and add 1 cup water and bring to a boil till the gravy is semi thick. 
• Serve hot with Rotis / Naan.