ALMOND VEGETABLES !!!!!

Its a chinese dish & i first tasted this dish at restura Ocean pearl, Udupi when we went to celebrate our son's 12th reults. I fell in love with dish as i like almonds, chinese cuisine & non spicy dishes very much. It looked very much easy to prepare at home for me. When i was searching for this recipe in google, i saw Master chef Sanjeev kapoor's recipe  & decided to try it. Ofcourse i skipped few veggies & added few veggies what i had in my fridge . & I added black pepper powder instead of white pepper powder , hence the colour :P 

INGREDIENTS:-

Almonds, blanched & peeled - 20
carrots, cut into round - 1 medium
babycorn, cut into round - 4-5
french beans, cut into 1 inch diamond shape - 4-6
green capsicum, cut into 1 inch 1 inch diamonds - 1 medium
butten mushrooms quartered - 6-8
cornflour/corn starch - 2 tblsp
oil - 2 tblsp
ginger , finely chopped - 1/2 inch piece
garlic, finely chopped - 3-4 cloves
onion, roughly chopped - 1 medium
vegetable stock - 2 cups
salt to taste
black/white pepper powder - 1/4 tsp
chilli flakes -1 tsp
fresh coriander leaves, chopped - 1 tblsp fpr garnishing

METHOD:-

1. Mix cornflour in 1/4 cup of water. Heat oil in a wok, add ginger, garlic & stir fry for half a minute.Add chilly flakes & fry for half minute. Add carrot, french beans, babycorn, mushrooms & stir fry for 2 minutes.
2. Add vegetable stock & bring it to a boil. Reduce heat & simmer for a couple of minutes. Add almonds, onion, capsicum, pepper powder, salt & mix well. 
3. Stir in the cornflour mixture & cook on high flame for about 2 minutes or until the sauce thickens, stirring occasionally. 
4. Garnish with chopped coriander leaves & serve hot.

HAPPY COOKING :)))))

Note :-

1. You can add other veggies like brocoli, cauliflower, paneer etc.
2. Instead of chilli flakes, u can use chilly oil too.
3. I skipped adding MSG in this recipe as it is not good for health.

CRACKLING SPINACH !!!!!!

I adopted this recipe from one of my favourite blog GEETHS DAWATH. Something unique & tasty. But looks like i over fried them a little bit. So, please take care of the flame & temperature of oil while deep frying spinach. But tasted good & got to taste something new too. Btw, it's a chinese dish.

Ingredients:

Spinach- 1 bunch

Cornflour - 2-3 tblsp

Chilly flakes – to taste

Sesame seeds -2 grams

Sugar- 1/2 tsp

Garlic – 2 tbsp chopped finely

Salt   to taste

Oil – as much needed to deep fry 

Method:

1. Wash the spinach well, dab it in a clean kitchen cloth, remove the water and chop the spinach into julienne.
2. Sprinkle lots of corn flour on it.
3. In hot oil deep fry the dusted spinach till crispy.
4. Put the fried spinach on an absorbent paper to drain the oil. 
5. Heat wok/pan on a high heat.
6. Saute garlic until light brown.
7. Add the deep fried crispy spinach.
8. Add chilly flakes(except sugar).  
9. Add sesame seeds and toss till seasoning covers the spinach.
10. Toss it with sugar.

HAPPY COOKING :))))))

CASHEWNUT FRIED RICE !!!!!!

Ingredients

• 3 cups cold cooked Rice,
• 1-1/2 cups of mixed Vegetables, see Tips
• 2-3 Spring Onions, finely sliced, greens and whites divided
• 1/2 cup Cashews, see Tips
• 2 Garlic cloves
• 1" Ginger, peeled and julienned
• 1 tsp Chilli Sesame Oil, see Tips
• 2 tbsp Soy Sauce, or to taste, see Tips
• Salt and white Pepper to taste

Method

1. To make my life easier, I used frozen combo mix of veggies. It contains carrots, beans, peas and corn. I have another packet of shelled frozen edamame that also went into this recipe for the protein factor. I steamed them for few seconds.

2. Keep everything ready before starting the wok on high heat. Once hot, add chilli sesame oil. Add the cashews to it and stir until golden. Set aside.

3. In the same wok, add the spring onion whites, celery, ginger and garlic. Stir for 6-7 seconds or until aromatic.

4. Then add the steamed vegetables along with snow peas. Stir for another 5-6 seconds.

5. Next goes the sliced mushrooms. Stir for another 10 seconds.

6. Now add the soy sauce (and/or chilli sauce if using) and cook for 10-15 seconds.

7. Add the cooled/cold rice

8. and mix to combine. Season to taste with salt and pepper (or additional soy sauce/chilli oil).

9. Add the cashews

10. and mix until combined.

11. Garnish with Spring onion greens and serve hot with any accompaniment of your choice. 

HAPPY COOKING :))))))))))))

CHILLY PANEER !!!!!

I adopted this recipe from RAK'S KITCHEN. This is the yummiest paneer chilly i have ever made. Quick & easy too. A must try recipe.

INGREDIENTS:-

paneer cubes - 200 gms (1 1/2 cup)
capsicum - 1 no.
onion - 1 no.
green chilly - 4 -5 no.s
soy sauce - 1-2 tsp
chilly sauce/tomato sauce - 1 tbsp
lemon juice - 1-2 tsp
pepper powder(black_ - 1/2 tsp
garlic flakes - 7-8 no.s
ajinomoto(optional) - 1/4 tsp (i skipped this)
chopped coriander - 4-5 tbsp
salt to taste

Batter for frying Paneer cubes :-

oil as needed for deep frying
maida - 1 & 1/2 tbsp
cornflour - 1 & 1/2 tbsp
salt to taste ( i added 1/2 tsp)
cooking soda - a pinch

METHOD:-

1. Make a thick batter of maida+cornflour+cooking soda+salt. Batter consistency should be enough coat the paneer smoothly.

2. Deep fry the paneer by dipping them in this batter.

3. Cube the onion & capsicum. Slit the green chillies & finely chop garlic flakes.

4. Heat a wide pan with 2tsp of oil & add crushed garlic & slit green chillies & give a fry.
5. Add onion & capsicum & fry till onions are transparent .

6. Reduce the flame, add sauces, pepper, salt & mix well.

7. Now add deep fried paneer & mix in the lemon juice.

8. Mix well until everything blends evenly.

(sorry pic is not clear )

9. Lastly add the chopped coriander leaves & transfer it to a serving dish & serve hot.

HAPPY COOKING :)))))))

DELICIOUS MAGGIE !!!!!!

Hi alllllll, today i am going to share the delicious Maggie recipe which i have learnt from my dear aunt. Surprised ???? Yes, i am talking about the same 2 minutes Maggie but with a twist by adding loads of vegetables to it. Taste bhi health bhi. Yes i prepare the simple 2 minutes maggies like pulao. I follow all the steps which we follow while making pulao, only i don't add ginger-garlic paste here( i add it while making pulao). & believe me the simple maggie turns out soooooooo yummy.  So, let us see how can we make the simple 2 minutes Maggie into Delicious Maggie...

INGREDIENTS:-

Maggie - 2 pkts
(or any other noodles like Top Ramen etc... if you are using bigger one as i showed in the below pic, then use only 2  bars. Big packet actually contains 6 bars) 
Onion, chopped - 2 big
garlic pod - 2 small
green peas, fresh/frozen - 1/2 cup
carrot, finely chopped - 1 medium
beans, finely chopped - 1 handful
salt - 1/4 tsp
oil - 2 tbl sp 

METHOD:-

1. Chop onion lenght wise & peel garlic & cut them horizontally into half as shown in the above pic.
2. Chop carrot & beans & keep them aside. Wash fresh/frozen green peas & keep them aside.
3. In a kadai heat oil & fry onions+garlic till light brown.

4. Now add 5 cups of water ( If you like to eat maggie too dry then add only 4 cups of water) +  washed green peas+ chopped beans+salt & carrot  & bring it to a boil.

5. Now open maggie taste maker packets & add it to the kadai & mix well.

6. Cut the maggie bars into 2 & add it to the kadai & mix well.

7.Now close it with a lid & let it cook on low flame. 
8. Once the noodles cooked properly, switch off the stove.
9. Keep it closed with a lid for a few minutes.
10. Now your delicious maggie is ready to serve.

11. Serve it hot with chop sticks or fork. ( some likes to have it with tomato ketch up).

HAPPY COOKING :))))))

VEG. HAKKA NOODLES !!!!!

I prepared this hakka noodles by following the recipe written on CHING'S SECRET VEG. HAKKA NOODLES packet.

INGREDIENTS:-

Ching's secret veg. hakka noodles - 1 pkt
cabbage, shredded - 1 cup
carrot - 1 large
capsicum - 2
spring onions, chopped - 3 (i used ordinary onions)
oil - 2 tsp

Seasoning:-

Soy sauce - 2tsp
Green chilly sauce - 3 tsp
white/black pepper - 1/4 tsp
salt to taste

Cooking instructions for noodles :-

Boil 10 cups of water in a large pan, let the water bubble. Drop the noodles & boil them for only 2 mins.The noodles are cooked aldent ( aldent: means partially cooking noodles or leaving it slightly 'kachcha"). Drain the noodles & spread on a flat surface & toss in 1 tsp of oil on the noodles to prevent to sticking. ( i just drained it as shown in the below picture)

METHOD:-

1. Cook the noodles as per instructions.
2. Cut vegetables as as shown in the picture.

3. Heat oil in a frying pan on a high flame .
4. Add all the vegetables , seasonings & stir fry.
5. Add noodles & stir fry on high flame for 2-3 mins.
6. Garnish with chopped spring onions.(optional)
7. Serve hot.

HAPPY COOKING :))))))

VEGETABLE STEAMED RICE !!!!!

VEG STEAMED RICE is a Chinese dish. Actually i didn't followed authentic recipe here. I first tasted veg. steam rice at my most favourite restura DOLLOPS, Manipal. My sisters bil ordered it & i am just fida over it after tasting. & tried it there after so many times at Dollops. But every time i felt it is very easy to make at home. & one day finally i decided to prepare it at home. & it tasted almost similar to Hotel Dollops veg steam rice. I tried it by adding pepper pow & without pepper pow & liked without pepper powder very much. I added pepper powder in the pic above i posted. Will post another pic too without pepper powder later.

INGREDIENTS:-

white rice - 1 cup
onion, chopped into cubes - 1 big
capsicum, chopped into cubes - 1
carrot, chopped into rounds - 1
Cauliflower florets - 10
water - 1 1/2 cup (use the vegetable stock too+water...totally it should be 1 1/2 cups)
cornflour - 2 tbsp
salt to taste
pepper pow to taste (optional)

METHOD:-

1. Cook vegetables (don't over cook it) & don't throw the water.
2. Wash & cook rice in pressure cooker, rice cooker or directly on flame. I followed  pressure cooker method. Put 1 cup washed rice+2 cup water & close the lid & take 2-3 whistles.
3. Now in a nonstick kadai, add vegetable stock+water+cornflour(mix cornflour well in little water & then add it) & bring it to boil till it becomes thick.
4. Now add para boiled vegetables+salt+pepper & bring it to boil.
5. Switch off the stove.

How to serve veg steam rice ?????

Take a serving plate. Spread steaming hot rice & then pour the gravy upon it as shown in the pic & serve it hot.

(this pic is without adding pepper powder)

HAPPY COOKING :))))))))

GOBHI MANCHURIAN GRAVY !!!!!!!

GOBHI MANCHURIAN GRAVY...goes well with fried rice (prepared using KNORR READY TO EAT CHINESE MANCHURIAN)

INGREDIENTS:-

Gobhi - 1 medium
maida - 1 cup
capsicum - 1 large
onion - 1 large
spring onion - 1 for garnishing
salt to taste
Knorr ready to eat Chinese Manchurian Balls - 1 pkt

METHOD:-

1. Chop gobhi into florets.
2. Mix these florets with maida+salt+water to make a sticky dough.
3. Deep fry this and keep aside.
4. For the sauce:- Chop and fry remaining veggies for 1 min.
5. Add 450ml of water and entire contents of knorr ready to eat cook pack.
6. Stir and bring to boil and cook further 2 mins.
7. Add fried manchurian balls and cook further for i min or till the sauce is thick.
8. Garnish with chopped spring onion.
9. Serve hot.

HAPPY COOKING :)))))

GOBHI MANCHURIAN !!!!!!

I adapted this recipe from the blog EDIBLE GARDEN.

INGREDIENTS:-

gobhi, cut into florets - 2 cups
oil to deep fry

For the batter:-

maida - 5 tbl sp
cornflour - 3 tbl sp
red chilly pow - 1/2 tsp(optional, depending on heat level preferred)
pepper pow - 1/4 tsp
garlic flake, minced - 1
salt - a pinch
water - 1/4 cup

For the sauce:-

small onion, finely chopped - 1
capsicum, finely chopped - 1/4 cup
garlic flake, minced - 4
green chillies, slit midways - 2
tomato ketchup - 2 tbl sp
green chilly sauce - 1 tsp ( optional but recommended)
soy sauce - 2 tsp
vinegar - 2tsp
cornflour - 2 tsp (mix it with 4 tbl sp water)
salt- check before adding

For garnishing:-

Chopped coriander leaves/or chopped green onions



METHOD:-

1. For sauce, heat oil and fry the onions, capsicum, green chillies if using & garlic until the onions turn golden brown.
2. Add the ketchup & the green chilly sauce to the onions & mix well. Fry for 30 secs.
3. Turn the heat to high & add the soy sauce & vinegar. Mix well for 5 secs & lower heat back down. Fry for 30 more secs.
4. Now add the cornflour-water mixture & mix until sauce thickens. Check salt & more only if necessary, since the soy sauce & chilly sauce may have salt. Set sauce aside.
5. Mix ingredients for the batter until you get a slightly loose batter of pouring consistency. Heat oil until its just short of smoking hot, coat each gobhi floret with the batter & drop it into the hot oil. Fry until golden brown & drain on kitchen towels

6. Once all the gobhi florets have been fried, add to the sauce & mix well. 

7. Serve hot garnished with coriander leaves/green onions.

HAPPY COOKING :))))))