Vegetable Noodles

Vegetable Noodles is an easy Indo-Chinese recipe. I bet that Kids will love this recipe and also a beginners guide too.
My friend had requested me to post recipes for evening snacks/early dinner and that's when I composed this recipe because it can be prepared instantly without much effort.

I used maggie noodles to prepare this dish because it cooks fast.

Ingredients

2 Cubes of Maggie Noodles (or Ramen noodles or any other noodles of your choice)

1 Carrot, diced

1 Green Bell pepper, chopped lengthwise

1 bunch of Spring Onion, chopped

3 Cloves of garlic, chopped

1 tsp Soy sauce

½ tsp chili vinegar

½ tsp Green chili sauce

1/4^th tsp Black pepper

Pinch of ajinotmoto

Salt

2 tsp Oil

Procedure

v  Boil 3 cups of water in a pot. Add 2 cubes of Maggie and cook for 1 minute and drain water using a colander. Then wash Maggie in cold running water

v  Heat 2 tsp of oil in a pan; add garlic, carrots and green bell pepper (or any vegetables of your choice).  Sauté for 2 minutes. (Don’t overcook vegetables)

v  When vegetables are partially cooked, add soy sauce, chili vinegar, green chili sauce and sauté for few seconds

v  Then add spring onions,  Maggie, salt, pepper and ajinomoto (optional)  and mix well in low heat setting for 2 minutes

Peanut Chutney

"PEANUT CHUTNEY" is a great accompaniment with idly,dosa, upma or any breakfast dishes. This chutney is very addicting and mouthwatering recipe. 

Ingredients

1 cup Peanuts

2 Onions, diced

4 Dried red chilies

4 Cloves of Garlic

4 tsp Tamarind pulp

Salt

1 tsp Oil

For seasoning

1 tsp oil

½ tsp Mustard seeds

Curry leaves

 Preparation

v  In a sauce pan, roast peanuts in low flame until they are slightly brown. Keep aside and deskin them after it has cooled 

v  In the same sauce pan, heat 1 tsp oil, add garlic, onions and red chilies one after other. Sauté them until onions are brown

v  Transfer peanuts and onions into blender or a food processor. Add salt and tamarind pulp and then make a smooth paste

v  For seasoning, in the same sauce pan,   heat 1 tsp of oil, add mustard and curry leaves. Top off chutney with this seasoning

Chili Gobi Manchurian

"GOBI MANCHURIAN"  is one of the most delicious, popular, zestful and beloved food in India. It is an Indian-Chinese recipe. It is deep fried Cauliflower coated with a combined mixture of garlic, chilies, onions, green pepper and a blend of different sauces like soy, vinegar etc. There are basically two stages in preparing this recipe- first is to deep fry cauliflower and second, preparation of sauce. This recipe is time consuming, but it is worth the effort.

Ingredients

1 Medium cauliflower, chopped into bite size florets

5-8 cloves of Garlic, minced

2 Green chilies, finely chopped

Curry leaves

1 Onion, chopped lengthwise

2 Green Bell pepper, chopped lengthwise

Salt

1/4^th tsp Ajinomoto

Oil for deep fry

For the batter

6 - 8 tsp of corn flour

½ tsp of Red chili powder

Salt

Water (as required)

For the sauce

4 tsp Soy sauce

2 tsp white vinegar

4 tsp Tomato ketchup

½ cup of water

Preparation

v  In a bowl, combine corn flour, red chili powder and salt. Add cauliflower florets and mix well. Sprinkle water as required, just enough to coat cauliflower florets (some recipes use food color for appearance, but this recipe doesn’t use food color)

v  Heat oil in a heavy bottom vessel and  deep fry cauliflower until they are crisp and light brown

v   In a separate pan, heat 2-3 tsp of oil, add minced garlic,green chilies and curry leaves. Sauté for few seconds and then add onions and bell pepper and mix well. Leave it for a minute in high heat setting until they are partially cooked.

v  In a bowl, prepare the sauce. Whisk these ingredients - soy sauce, white vinegar, tomato ketchup and water (you can also add ½ tsp of corn flour for thick gravy).

v  Pour the sauce over onions and bell pepper. Stir well. In high heat, reduce the sauce into thick consistency. Add salt and ajinomoto

v  Add cauliflower and toss them 

v Garnish with chopped cilantro and serve hot

Fried Rice 2

This fried rice is an Indo-chinese recipe. This recipe is also for beginners because it is fast, simple and easy to make.
You can make fried rice with left over rice. I have used basmati rice since it is more flavorful  The variation from previous recipe- "Mushroom fried rice" is in the sauce. You can use different combination of sauces in different proportions.

Ingredients

2 cups of basmati rice

1 carrot, chopped

1 Green bell pepper, chopped lengthwise

5-8 Mushrooms, diced

1 cup of scallions

5 cloves of garlic, chopped

2 Green chilies, finely chopped

¼ tsp Ajinomoto

Oil

Salt

For the sauce

4 tsp dark soya sauce

1 tsp white vinegar

1 tsp chili vinegar

1 tsp green chili sauce

Procedure

v  Cook 2 cups of basmati rice with 3 cups of water. And let it cool

v  In a skillet, heat oil, add garlic, green chilies, carrots, green bell pepper, mushrooms (or beans, peas). Sauté for 2 minutes in high heat setting

v  In a separate bowl prepare the sauce. Whisk soy sauce, white vinegar, chili vinegar and green chili sauce

v  Pour the sauce over vegetables and mix well

v  In low heat setting, add rice, scallions, salt and ajinomoto. Mix well for 3-5 minutes.

v  Top it off with some more scallions and chopped cilantro

Mushroom Fried Rice

Total preparation time- 15 to 20 minutes

Ingredients

100 gms Mushrooms, chopped lengthwise

1 Green bell pepper, chopped lengthwise

½ cup of Cabbage, chopped lengthwise

½ cup of Carrot, chopped lengthwise

½ cup of Beans, chopped lengthwise

3 cloves of Garlic, chopped

2-3 nos. Green chilies, chopped or split lengthwise

4-5 cups of Cooked rice (approx.)

2 tsp Soya Sauce

1 tsp White vinegar

½ tsp Black pepper

Salt

Oil

Ajinomoto

Procedure

v  In a skillet, heat 3 tsp of oil

v  Add garlic, green chilies, mushrooms, cabbage, green bell pepper, beans and carrots. Sautee for 5 min (don’t overcook vegetables. More crunchy, then better taste)

v  Add 2 tsp of soya sauce and 1 tsp of white vinegar and mix well

v  In low heat setting, add white rice (cooked), 1/4^th tsp of ajinomoto, black pepper powder and adjust salt to taste

v  Stir fry in low heat for 5 – 8 minutes

v  Finally add chopped spring onions and serve hot

Paneer Masala

Paneer is a fresh cheese commonly used in South Asian cuisines. To prepare paneer, lemon juice or vinegar is added to boiling milk which separates milk solids (curd) from whey.
Below is a simple recipe of paneer. The steps to make paneer masala is quite simple and easy.

Ingredients

200gms Paneer, cut into cubes

2 Cloves

1 small stick of Cinnamon

½ tsp Ginger, chopped

2 cloves of Garlic, chopped

1 Onion, chopped

2 Green bell peppers, chopped

1 Tomato, chopped

1 cup of Tomato puree

½ tsp Red Chili Powder

½ tsp Coriander Powder

¼ tsp Turmeric

6 tsp Oil

Salt

Procedure

• In a skillet, heat 4 tsp of oil, add panner and sauté them until it turns to golden brown. Then transfer panner into a separate dish and set aside
• In the same skillet, heat 2 tsp of oil, add cloves, cinnamon, ginger and garlic. Sauté for few seconds and then add onions. when onions turn transparent add tomatoes and cook for 2 minutes
• Now add tomato puree, and dry ingredients- turmeric, red chili powder and coriander powder. Stir well  and cook for 4-6 minutes
• Add green bell pepper and adjust salt to taste. Stir well and cook for a minute (don’t overcook bell pepper. It tastes better when they are crunchy)
• Finally add paneer. Cover the skillet and cook for 2 minutes
• Serve hot and garnish with onion rings and chopped cilantro

Beetroot Chapathi

I created this recipe when I was bored of eating regular chapathis. The main intention to formulate this recipe is to make it look unusual and funky, and that’s when I taught of making “Beetroot chapathi”. The recipe follows same as regular chapathi , except  that this one has one additional ingredient, that is beetroot.

Additionally, if you can also include other ingredients like ajwain, ground chilli paste, coriander or fenugreek leaves… to add more flavours, robustness and texture to chapathi.

Ingredients

1 Beetroot, Chopped

2 cups of wheat Flour

Water as required

½ tsp Salt

2 tsp Oil

Procedure

Cook beetroot in pressure cooker up to one whistle and puree them

In a mixing bowl, add beetroot puree, salt and 1 tsp of oil. Stir well. Then add wheat flour and knead the dough.

Add Luke warm water if required.  Finally, add remaining  1 tsp of oil and knead the dough again until the dough is very soft. Allow it to rest for 1 hour

Divide the dough into 8 to 10 parts and then roll each piece into a ball. In a lightly floured surface and using a rolling pin, roll out each ball of dough in a circular shape

Fry the chapathis on a hot griddle or a flat pan until it turns golden brown on both the sides. Smear oil if required else you can leave it dry.

Serve hot.

Moong dal Beans Poriyal

This recipe is another version of beans poriyal. It is a South Indian delicacy served as side dish or accompaniments with rice and dal.

Ingredients

½ kg Beans, chopped into 1 cm

1 cup Moong dal

4 Green Chilies

½ inch Ginger

½ tsp Mustard seeds

½ tsp Cumin seeds

Pinch of Asafoetida or Hing

1/4^th tsp of turmeric powder

1/4^th cup Grated Coconut or Desiccated coconut

1 string of Curry leaves

Small bunch of Cilantro, chopped

2 tsp oil

Salt

Procedure

Soak moong dal for 2-3 hours. Cook beans and moong dal along with 3 cups of water in a pressure cooker up to one whistle. Drain excess water (don’t throw away water. You can always use it for kneading dough,or  can be used as vegetable stock in making soups or cooking pilaf…)

Coarsely grind chili and ginger.

In a hot skillet, heat 2 tsp of oil, add mustard seeds and cumin seeds. When the mustard seeds start to crackle add ground chili and ginger paste, curry leaves, asafetida and turmeric powder. Sauté for a minute in low heat

Add moong dal, beans, grated coconut, salt and cilantro. Mix well. Cook for 2 minutes in medium high setting and turn of flame

Dahi Murg Masala

This is an easy recipe for meat lovers. The interesting part of this recipe is cohesiveness of chicken cooked along with yogurt and spice mix and it works very well. Yogurt(called as ‘dahi’ in hindi) is commonly used as  a base for marinating any kind of meat  and mostly used in tandoori recipes, this is because it helps to retain moisture and also tenderizes the meat.

In this signature recipe, I have treated yogurt as the integral element, because it gives creamy texture to the sauce as well as it acts as binding agent that binds chicken and spices and hence the name “DAHI MURG MASALA”.

Ingredients

1kg chicken, thigh portion only

1 tsp. Ginger paste

1 tsp. Garlic paste

1 tsp. Red chili powder

½ tsp. Coriander powder

1/4^th tsp. Cumin powder

½ tsp. Pepper powder

½ tsp. Turmeric powder

2 tsp. Lemon Juice

2 Onions, chopped lengthwise

1 cup yogurt

Handful of Cilantro, chopped

4 tsp Oil

Salt

Procedure

In a large bowl, mix Chicken with ginger and garlic paste, chili powder, coriander powder, cumin powder, pepper powder, turmeric powder, lemon juice and salt. Marinade for 1 hour

In a large skillet, heat oil, add marinated chicken into hot oil. Fry in medium high for 15 minutes and it leaves out excess water from the meat.  Now add yogurt and chopped cilantro and cook for about 30 minutes in medium low until it forms thick gravy and oil separates out from the masala. Add water if more gravy is needed

Sautéed Mushrooms

This is a a simple, quick and easy recipe  which can be served as a side dish for lunch or dinner. This recipe can also be used as appetizers for parties. I created this recipe using minimum ingredients. 

Preparation Time: 10- 15 minutes            

Ingredients

200 gms Mushrooms, either diced or without diced

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1/4^th tsp Lemon Zest                                                 

1/4^th tsp Pepper powder

Salt

Procedure

Make vinaigrette of extra virgin olive oil, lemon juice, lemon zest, pepper powder and salt.  Whisk these ingredients well

Pour the vinaigrette over mushrooms and mix well

Marinate mushrooms for 10 – 15 minutes

Options:

1. In a hot pan, roast mushrooms until all the water evaporates
2. (or) Stir fry Mushrooms on a hot griddle
3. (or)  Thread Mushrooms on skewers and grill them 

Mushroom Butter Masala

Butter masala is one of the popular recipes in North Indian cuisine.  The main ingredients for this recipe are tomatoes and cashew nuts and it forms the base for the gravy. And off course, the other key ingredient is “BUTTER” and lots of BUTTER!!  The most common butter masalas are “Paneer Butter Masala” or “Chicken Butter Masala”. The procedure for this recipe is a little different from how it is normally prepared.

The recipe below uses less butter then usually used. Adding more butter and cashew nuts gives a rich texture to the sauce. The other key ingredient is kasturi methi (dried fenugreek leaves), which is a flavor enhancer to butter masala.

                                                

Ingredients

250 gms Mushrooms
6 Garlic Cloves
2 Tomato, chopped
1 Onion, chopped
1 Cinnamon stick
1 Cloves

2 tsp  Chili powder
1 tsp  Garam masala
1 tsp  Coriander seed powder
1 tsp Salt
Pinch of kasturi methi
Butter
Oil
Coriander leaves
Cashew nut

Procedure

Heat 2 tsp. oil in a skillet; add cinnamon stick, cloves, garlic, onions, tomatoes, cashew nut. Cook until they get a saucy texture. Add water is required

Make a smooth paste of onion and tomato mixture

In the same skillet, heat 2tsp. of oil and pour onion and tomato mixture. Then add chili powder, garam masala, coriander powder and crushed kasturi methi leaves (or dried fenugreek leaves) and 1 tsp. of butter

Stir well and cook for 12- 15 min in medium –low heat until oil separates out from rest of the ingredients

Add a cup of water and diced mushrooms. Stir well and cook in medium –high for 2 minutes

Garnish with coriander leaves, chopped cashew nuts

Serve hot with any Indian Bread or ghee rice

Baingan Bartha

Baingan Bartha is a North Indian specialty made with charred eggplant and other spices. Each state in India have their own recipe for Baingan Bhartha. The recipe below is my version of "BAINGAN BHARTHA". Normally green peppers are not added in this recipe, but I have added it in to make this dish look colorful and appetizing. The secret ingredient to this recipe is sugar or jaggery. Adding sugar and tomatoes to this recipe gives it sweet and sour taste.

Total Preparation time: 30 minutes

Ingredients

1 Egg plant

1 Onion, chopped lengthwise

1 Green bell pepper, chopped lengthwise

2 Tomatoes, diced

½  tsp of grated Ginger

½ tsp  of Mustard seeds

½ tsp Cumin Seeds

½ tsp Chili powder

½ tsp Coriander powder

1/4^th tsp Turmeric

1/4^th tsp Garam Masala

2 tsp Oil

½ tsp sugar (or) jaggery

Salt

Procedure

Roast Eggplant in low flame on a stop top. Cook until all skin in charred.

Allow eggplant to cool and then peel off and discard the skin and dice the eggplant

Pour 2 tsp. of oil in a hot skillet; add mustard seeds and cumin seeds. When mustard seeds start to crackle, add grated ginger, onions and green bell pepper. Sautee for 2 minutes

Now add dry ingredients- turmeric, chili powder, and coriander powder and garam masala. Saute for few seconds and then add diced tomatoes. Stir well and add water if required. Close the lid and cook for 2 to 3 minutes

When rest of the vegetables is cooked, add chopped eggplant, salt and sugar. Stir well and cook for 3-4 minutes. Garnish with cilantro and red onions

Serve hot with any kind of Indian bread or with rice

Beans Poriyal

Beans poriyal is a common dish in South Indian Cuisine and most predominant in states of Karnataka, Tamilnadu and Andhra Pradesh. Also, it is a common recipe in every household in southern states of India. It is usually served as side dish with rice and sambhar or chapathis. This recipe is one of my favorites and it is very easy to make.

Preparation Time: 25-30 minutes

Ingredients

1 lb Beans, chopped about 1 cm 

1/2 tsp. Mustard seeds

1/2 tsp Channa dal

4 nos Green Chilies, chopped lengthwise

1 string of Curry leaves

1 Onion, chopped 

1/4th cup Grated coconut or desiccated coconut powder

Small bunch of Cilantro, chopped

Oil for seasoning

Salt

Preparation

• In a skillet cook beans in water and add 1/4th tsp. of salt. Drain excess water from beans (don't throw  this water, you can use it to make curries or soup). I used pressure cooker to cook beans and turned off flame after one whistle

                   

• In a skillet, heat 2 tsp of oil, add mustard seeds, when it starts crackle add channa dal. Leave it for 5-10 seconds. then add green chilles and curry leaves. Saute for few seconds and then add chopped onions. fry onions until it turn transparent (I have used dried curry leaves which I add added it later)

• Add beans, salt and grated coconut. Saute for 2 to 3 minutes. Garnish with cilantro. Serve with rice and sambhar or Chapathi

                                                 

Chicken 105

Total preparation time : 40-45 min

Ingredients 

250 gms of Chicken

Small stick of Cinnamon

Cloves 2 nos

½ tsp. of ginger, chopped

½ tsp of garlic, chopped

1 onion, chopped

1 tsp. of Coriander powder 

½ tsp. of Kasturi methi

1/4^th tsp. of Turmeric powder 

½ tsp. of Chilli powder

1/4^th tsp Garam masala

1 cup of yogurt

1 cup water

A small bunch Coriander, chopped

Salt

Oil

1 tsp butter

Recipe 

·         Heat oil in a skillet and add cinnamon and cloves. Then add chopped ginger, garlic and turmeric powder

·         Add chicken and sauté for 5 - 10 minutes

·         Now add chopped onions , crushed kasturi methi, chilli powder , Garam masala and coriander powder 

·         Fry in medium heat until all the raw flavors disappears. 

·         Add a cup of curd and a cup of water. Bring it to boil. Now add chopped coriander ,butter  and cook in low heat with lid covered

·         Let it cook slowly for 25-30 min until all the oil separates out from the gravy

·         Once it's cooked add salt and mix it well. Garnish with coriander leaves 

Total preperation time : 40-45 min

Best served with rice, chapaties, naan & kulchas.

Chicken Sauté with Mushrooms

On an auto show weekend I went to meet my friend after a long time. She had invited me to a Lebanese restaurant, and Lebanese cuisine is one of my favorites’ among many others.  We ordered for Chicken Sauteed and the description in the menu card for this course was displayed something as “Chicken sauteed with mushrooms in a spice mixture…….”.  When it was bought in to our table, it looked heavenly and the aroma from the sauce wanted to make you eat more and more. The moment I tasted, it was more delicious than I initially taught. After I got back home, I searched for Lebanese chicken sauté recipe online and I found many versions. So, I decided to create my own signature recipe for chicken sauté. I enjoyed creating it, but still experimenting…..

Total preparation time: 35 – 40 min

Ingredients

250 gms of Chicken

100 gms of diced Portobello mushrooms

½ cup Buttermilk

2 tsp. of minced garlic

½ tsp. of ground black pepper

4 tsp.  cup olive oil

3 tsp. lemon juice

½ tsp. lemon zest

2 tsp. of dried/ fresh parsley or cilantro

Salt to taste

Procedure

●     Marinade chicken for 20 minutes with buttermilk, 1/4th tsp. of ground pepper powder and 1/4th tsp. of salt

●     In a skillet, heat 2 tsp. of olive oil. Pour the chicken marinade into hot oil. Sautee for 10 to 15  minutes

●     In a separate bowl whisk remaining 2 tsp. of olive oil, minced garlic, lemon juice, lemon zest, parsley or cilantro and 1/4th tsp. of pepper powder. Pour  the zesty lemon sauce over chicken

●     Cook chicken for 20minutes more until the liquid evaporates.  Now add diced mushrooms. Adjust salt to taste. Sautee another 2 to 3 minutes. Don’t allow mushrooms to over cook

●     Toss in parsley or cilantro and serve hot