Chinese Hakka Noodles

Ingredients:-

1. 1 packet of Hakka Noodles(Thin variety)
2. 1 onion(or spring onion) sliced length wise
3. 1 capsicum sliced length wise
4. 1 carrot sliced length wise
5. 4-5 button mushrooms cut into cubes
6. 4 baby corn pieces cut diagonally
7. salami/boiled chicken shredded
8. 1 tsp ginger-garlic paste
9. 1/2 tsp aginomoto
10. 2 tsp green chilli sauce
11. 1 tsp of soya sauce(or to taste)
12. salt to taste
13. green chillies sliced
14. 1/2 tsp pepper powder
15. 2tsp oil
    

Method:-

1. Take a pan of boiling water.
2. Add the hakka noodles to the pan and cook. Then drain the water from the noodles and cool.
3. Add a tsp of oil to the noodles to prevent them from sticking to each other.
4. In a non -stick pan ,turn on medium to high heat
5. Add oil and let it turn hot
6. Add onions and saute.
7. Add ginger garlic paste and aginomoto and stir
8. Add chillies and all the remaining vegetables and chicken.
   
9. Saute on high heat.
10. Add salt and pepper.
11. Add chilli sauce and give it a stir.
12. Add the drained hakka noodle.Mix well so that the noodles and vegetables are stir fried.
13. Lower the heat and add soya sauce.
14. Give it a fine stir and then turn off the flame.
15. Enjoy!
    

Bottle Gourd/Calabash/Lauki/Dudhi and Chana Dal Vegetable Recipe

Ingredients:-

1. 1 bottle gourd/calabash
2. 3/4 cup chana dal or chickpea pulse
3. 2 tsp oil
4. 1 tsp cumin seeds
5. 1/4 tsp tumeric powder
6. 1 tsp coriander powder
7. 1 tsp chilli powder
8. 1/2 tsp garam masala
9. 1 tsp ginger-garlic paste
10. salt to taste
11. coriander for garnishing

Method:-

1. Take the chana dal and wash and drain it.
2. Soak chana dal in water for about 15mins. Then drain it.
3. In a pressure cooker, turn on medium heat.
4. Add oil and let it turn hot.
5. Add the cumin seeds and let it sizzle.
6. Add the tumeric powder,ginger-garlic paste and chana dal.
7. Add the dry masalas: coriander powder and chilli powder.
8. Add salt to taste.
9. Add 2 cups of water.
10. Let it cook for 2 whistles.Then release the pressure.
11. Take the bottle gourd and peel it's skin.
12. Cut into bite sized cubes.
13. Turn on the heat and add bottle gourd pieces to the chana dal.
14. Cook (7-8 minutes) or till the bottle gourd is soft.
15. Garnish with coriander.
16. Enjoy!
    

Palak Paneer/ Spinach with Cottage Cheese Recipe

Palak Paneer is an extremely popular dish in the Indian cuisine. Mildly spiced , it has a rich , creamy and smooth texture from spinach and paneer, its ideally served with a variety of indian breads.

Serves -2
Ingredients:-

1. 2 bunches of spinach
2. 125 g cottage cheese/ paneer cut into cubes.
3. 1 onion small chopped
4. 1 tomato chopped
5. 1/4 tsp haldi
6. 1/2 tsp chilli powder
7. 1/2 tsp coriander powder
8. 1/2 tsp garam masala
9. 1 green chilli chopped
10. 2 tsp oil
11. 1 tsp cumin seeds.
12. 1/2 tsp ginger garlic paste
13. 2-3tsp fresh cream for garnish

Method:-

1. In a sauce pan a,add 4-5 cups of water and bring to a boil.
2. Wash the spinach leaves and add it to the boiling water. Cook for 5 minutes.
3. Drain the spinach leaves and cool it.
4. In a blender, blend the spinach leaves,add only a tsp of water if needed for blending.
5. In a non-stick pan, turn the heat to medium.
6. Add oil and let it turn hot.
7. Add cumin seeds and let them sizzle.
8. Now add the onions and saute for 2 minutes.
9. Add the ginger garlic paste and saute.
10. Add the tomatoes and green chilli.
11. Now add the tumeric, chilli powder, corainder powder and garam masala.
12. Add 2 tsp of water top avoid the masalas from burning.
13. Add salt and mix the gravy.
14. When the oil begins to separate form the sides, the masal is ready.
15. Add the blended spinach and mix.
16. Add the paneer cubes to this. (You may fry the paneer cubes separately and add or just add them as is)
17. Let it cook on a simmer for 4-5 minutes.
18. Drizzle some fresh cream and a tsp of butter.
19. Enjoy!

Tip:
You can replace Paneer/Cottage Cheese with corn to make Corn Palak or potatoes to make Aloo Palak.Just make sure you add boiled corn or boiled potatoes to the spinach .

Rajmah/ Kidney Beans Curry Recipe

Rajmah/kidney beans are a good source of cholesterol-lowering fibre. It's best served with steamed/cumin rice or indian breads.


Serves -4

Ingredients:-

1. 11/2 cup Rajmah / kidney beans
2. 1 onion chopped
3. 1 1/2 tomatoes chopped
4. 2 green chillies
5. 2 tsp oil
6. 1 tsp cumin seeds
7. 1/4 tsp haldi
8. 1 tsp red chilli powder
9. 11/4 tsp coriander powder
10. 1/2 tsp garam masala
11. 1 tsp butter
12. salt to taste
13. coriander for garnishing
14. 1 tsp ginger-garlic paste
15. fresh cream for garnish
    

Method:-

1. Wash the kidney beans/ rajmah and soak them in water for 8 hrs or opvernight.
2. In a pressure cooker, turn on the heat to medium.
3. Add the kidney beans and 4-5 cups of water.
4. Add chopped onion, green chillies.
5. Add salt , tumeric, chillipowder and coriander powder.
6. Add ginger garlic paste.
7. Pressure cook for upto 4-5 whistles. Turn the heat to a simmer, and cook for 10-15 minutes.
8. Make sure you have added enough water to cook the kidney beans.
9. Release the pressure from the cooker and give it a stir.
10. Add garam masal and a butter.
11. Garnish with coriander/cilantro and drizzle some fresh cream.
    
12. Enjoy!

Aloo Methi/Potato and Fenugreek Vegetable

Methi/Fenugreek is a known to reduce cholestrol and also have anti-diabetic properties. It's a very tasty recipe and although methi leaves are known to be bitter , you won't find a bitter taste in this vegetable. Served with indian bread , it adds good nutrition to your daily diet.



Serves -2
Ingredients:-
1. 1 bunch of fenugreek leaves/methi leaves
2. 1 large or 2 small size potatoes cut into bite-sized cubes
3. 1 medium onion chopped
4. 2 green chillies chopped
5. 2 tsp oil
6. 1 tsp cumin seeds
7. 1 tsp tumeric powder/haldi
8. 1 tsp chilly powder
9. 1 tsp coriander powder
10. 1/4 tsp amla powder
11. 1/4 dry mango powder or 1 tsp lemon juice
12. 1/2 tsp garam masala powder
13. salt to taste

Method :-
1. Take the fenugreek leaves (do not add its stock) and soak them in water with some salt added for 15- 20 mins. Set it aside.
2. After 15 mins drain the water and squeeze out all the excess water from the fenugreek/methi leaves.
3. Chop the methi/fenugreek leaves.
4. In a non-stick pan, tuen on the heat to medium and add oil.
5. When the oil turns hot, add the cumin seeds and let it sizzle.
6. Add the chopped onions to it and saute for 3 minutes.
7. Add the dry masalas, tumeric powder, chilly powder, coriander powder, amla powder,dry mango powder , salt to taste and mix.
8. Add the potato cubes and around 2 -3 tsp of water, to prevent the masalas from burning.
9. Cover the pan with a lid and let the potato cubes cook for 5-6 minutes.
10. Uncover the pan and add the fenugreek/methi leaves.
11. Add garam masala powder.
12. Cook till the leaves and potato are completely done.
13. Enjoy!

Kanda Poha/Beaten Rice Snack/Masala Avalaki

Poha/beaten rice is a nutritious breakfast or tea time snack item. It should be served hot.


Serves-2
Ingredients:-
1. 2 cups of poha/beaten rice/avalaki washed and drained
2. 1 onion chopped
3. 2 green chillies chopped
4. 11/2 tsp oil
5. 1/2 tsp cumin seeds
6. 1/2 tsp mustard seeds
7. 1 pinch aesofetida(hing)
8. few curry leaves
9. 1 tsp tumeric/haldi
10. salt to taste
11. pinch of sugar
12. 1tsp lemon juice
13. chopped cilantro/coriander for garnishing

Method:-
1. Wash the beaten rice/poha and drain it.
2. Place the drained beaten rice in a plate and spread it to dry.
3. Add salt,tumeric,sugar to the beaten rice and set it aside.
4. In a non-stick pan, turn the heat to medium.
5. Add oil and let it be turn hot.
6. For seasoning, add cumin ,mustard seeds and let it sizzle.
7. Add curry leaves and green chillies .
8. Add onions and saute till they become a light pink.
9.Add the beaten rice mixture to this and give it a stir. The beaten rice should be a yellowish color instead of white
10. Cover the lid and let it cook for 5 mins.
11. Uncover and add lime juice and coriander as a garnish.
12. Enjoy!

Bhindi Masala/ Okra Masala

Bhindi Masala is a tasty vegetable and a great way to sneak in greens in your diet. Served with rotis/parathas.

Serves -2

Ingredients:-

1.250 g Bhindi/Okra

2. 1 onion sliced lengthwise

3. 2 green chillies chopped

4. 2 tsp oil

5. 1 tsp cumin seeds

6. 1 tsp ginger-garlic paste

7. 1/4 tsp tumeric powder

8. 1 tsp chilli powder

9. 1 1/4 tsp coriander powder

10. 1/2 tsp dry mango powder

11. 1 tbsp besan/chickpea powder

12. salt to taste

13. coriander/cilantro for garnishing

14. 1tspp lime juice

Method:-

1. Wash the okra/bhindi and drain. The okra should be completly dry before you try to cut it into pieces.

2. Cut the okra into pieces of 1 inch length or as desired.

3. Add masalas tumeric,chilli,coriander, dry mango,salt to the okra pieces.

4. Add besan/chickpea powder to this mixture.

5. Take oil in a non-stick pan and turn on the medium heat.

6. Add cumin seeds and let it sizzle.

7. Add sliced onion and saute for 3 minutes or till they turn a slight light brown color.

8. Add ginger -garlic paste and saute.

9. To this add the okra coated with dry masalas mixture.

10. Stir the okra and cover the pan with a lid to let the okra cook.

11. Check to see , if the okra is cooked. The bright green color of okra will fade away and it will turn a little soft when cooked.

12. Add lemon juice.

13. Garnish with coriader/cilantro.

14. Enjoy!

Mix Spouts Curry

Mixed Sprout Curry is a very healthy curry packed with nutrients. It goes very well with rotis/bread.

How do you Sprout ?

Take a handful of seeds : Moong/Mung, Lobia,Chana seeds. Wash them and soak them in water for 8 hrs. Then drain the water and keep the sprouts in a covered colander in a dry place for over 8 hrs.

Serves -2

Ingredients:-

1. 250 gms of mixed sprouts

2. 1 large onion

3. 1 piece of kokam

4. 1 tsp oil

5. 1 tsp mustard seeds

6. 4-5 curry leaves

7. 1 1/2 tsp jaggery

8. salt to taste

9. water

10. cilantro/coriander for garnishing

11. 1 tsp chilli powder

12. 1 tsp coriander powder

13. 1 tsp garam masala

14. 2 green chillies chopped

15. 1/4 tsp tumeric powder

16. pinch of aesofetida

17. lemon juice 1/2 tsp

Method:-

1. Wash and drain the mix sprouts.

2. In a pressure cooker, add the mixed sprouts. Cook for 1 whistle only.

3. Release the pressure from the cooker.

4. Turn on the heat and add chopped oinions,green chillies to the mixed sprouts.

5. Add masalas: tumeric, coriander,chilli powder and garam masala

6. Add the kokam piece to this mixture.

7. Add jaggery to it. Let it come to a boil

8. Add salt to taste

9. Take another pan and add oil to it and turn on the heat

10. Add mustard seeds and let it sizzle

11. Add a pinch of aesofetida(hing) to this

12. Add curry leaves to this seasoning

13. Add the seasoning to the sprout mix. Stir and leave it on simmer

14. Add some lime juice

15. Garnish with coriander/cilantro leaves

16 Enjoy!

Jeera Rice/ Cumin Butter Rice

Jeera Rice /Cumin Butter rice is a good variation to its steamed version. The roasted spices and onion garnish brings out a rich flavour and aroma to the basmati rice. Ideally served hot with indian gravies.


Serves -2
Ingredients:-
1. 1 cup Basmati rice/Long grained rice
2. 1 tsp cumin seeds/ jeera
3. 1 inch cinnamon stick
4. 3-4 pepper cons
5. 2 cloves
6. 1 bay leaf
7. 1 cardamom pod
8. 2 tsp oil/clarified butter
9. 1 tsp butter
10. 2 cups of warm water
11. 1/2 cup of fried onions for garnishing
12. salt to taste

Method:-
1. Wash the Basmati rice and drain.
2. Soak the washed rice in water for atleast 1/2 an hour.
3. Take a pan(with some depth and heavy bottom) and turn on the heat.
4. Add oil/clarified butter and let it turn hot.
5. Add the cumin seeds, bayleaf, cinnamon,cardamom,cloves and fry it for a minute.
6. Drain the soaked rice and add it to the pan and fry the rice on a high heat.
7. Add salt to the rice.
8. Add 2 cups of warm water and give it a stir.
9. Add a tsp of butter to the rice.
10. Lower the heat and put a lid to the pan.
11. Cook the rice. Check to see if the rice has cooked.
12. garnish with fried onions.
13. Enjoy!

Mutter Paneer/Spicy Peas and Cottage Cheese Curry

Mutter Paneer is a very popular Main course dish. A peas lover delight,its ideally served with rotis/parathas (indian bread) .



Serves -2
Ingredients:-
1. 250 gms shelled Peas
2. 1 large onion chopped
3. 1 1/4 tomato chopped
4. 150 gm cottage cheese/paneer
5. 1 tsp red chilli powder/paprika
6. 1 tsp coriander powder
7. 1/4 ts tumeric powder/haldi
8. 1 tsp ginger-garlic paste
9. 1 tsp garam masala
10. 4 springs of coriander/cilantro finely chopped for garnishing.
11. 2 tsp fresh cream
12. 2 tsp oil(vegetable/olive)
13. 1/2 cup water for gravy
14. 1tsp cumin seeds
15. 2 green chillies chopped
16. salt to taste

Method:-
1. In a non-stick pan,turn on the heat to medium.
2. Add oil to the pan and let it turn hot.
3. Add cumin seeds and let it sizzle.
4. Add tumeric powder and onions to it and saute for a minute.
5. Add ginger-garlic paste and mix it till the raw flavor of garlic disappears.
6. Add the tomatoes and green chillies.
7. Add the dry masalas ie. chilli powder, coriander powder.
8. Add a tsp of water to prevent the masalas from burning.Saute the masalas for 2 minutes atleast.
9. In case you want a smooth gravy, you can turn off the heat and blend the above mixture in a blender ,once the mixture cools down a little. Add the gravy back to the pan and turn on the heat.
10. To this gravy add shelled peas .
11. You can add more water if you like, that depends on the gravy consistency you desire.
12. Cook the peas by closing the pan with a lid . Check the gravy from time to time to ensure the peas are cooked and cnsistency of gravy is as desired.
13. Take the lid off and add the paneer cubes to the peas gravy.
14. Add Salt as desired.
15. Turn the heat to a simmer.
16. Garnish with chopped cilantro/coriander and drizzle some fresh cream.
17. Enjoy!