Vegetable Hakka Noodles

Ingredients

Hakka Noodles (Vegetarian) - 1 packet
Peppers/Capsicum ( Red, Green & Yellow) - Half of each cut into cubes
Firm Tofu - 1.5 lbs cut into small cubes
Shredded carrot (optional) - 1/2 cup
Shredded cabbage (optional) - 1/2 cup
Soy Sauce - 4 tbs
Chilly Sauce - 2 tbs
Tomato Ketchup - 3 tbs
Salt & Pepper - to taste

Preparation

Boil 10 cups of water in a deep vessel. Once the water starts boiling, drop Hakka noodles into the water, separating the noodles with a pair of tongs. Cook the noodles for about 5 minutes (until the noodles have become tender, do not over cook them). Drain the water. Add a tbs oil to the noodles so that they don't stick to each other. Add salt & pepper. Keep aside
Fry tofu cubes in 1 tbs oil in an open pan until tofu cubes turn brownish. Keep aside.
Fry the peppers/capsicum cubes until the sides become browned. Keep aside.
Saute shredded carrot & shredded cabbage for about 15 seconds in the same pan (optional).
Heat a deep vessel. Add the noodles, tofu, peppers. Mix well. Add soy sauce, chilly sauce & tomato ketchup. Mix until the sauces coat the noodles well. Remove from stove.
Serve Immediately.

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Chilli Garlic Rice

Ingredients

• Basmati rice- 1 cup
• Chopped Cabbage 1 cup
• Beans 1/4 cup
• Chopped Green bell pepper 1/4 cup
• Onions 1
• Spring Onions 1 small bunch
• Chopped Carrots 1/4 cup
• Oil 3 1/2 tbs
• Salt

For Grinding

• Green chillies 6
• Garlic 4

Method

• Wash and cook the rice.
• Allow it to cool and separate the grains.
• Add the chilli garlic paste.
• Now, heat oil in a pan and fry the cut vegetables one by one as follows:
• Onions, Beans, Carrots, Bell pepper, Cabbage and in the end the spring onions.
• When they are cooked add salt and cooked rice.
• Fry in a high flame till the rice becomes hot.

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Tuna Noodle Casserole

Ingredients

1 (8 ounce) package wide egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt (optional)
1 +1/2 cup milk
1 cup sharp Cheddar cheese blocks
2 (6 ounce) cans tuna, drained
1 (15 ounce) can peas, drained
1 (6 oz) Can dried onions

Preparation

1. Preheat oven to 350 degrees F (175 degrees C).
2. Coat a 2 quart casserole dish with cooking spray.
3. In a large pot of salted water, boil noodles until al dente. Drain well.
4. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir intuna, peas, and noodles.
5. Spread evenly in prepared dish.
6. Bake in preheated oven for 30 minutes.

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Vegetable Manchurian

Ingredients:

2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil

Preparation:

• Mix grated cabbage and carrots and squeeze the water out from them.
• Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
• Make small balls (like koftas) of the mixture .
• Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.
• Now in a separate pan heat 2 tbsp oil.
• Sauté garlic, green chilies and spring onions.
• Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
• Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

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Apricot Dumplings

Ingredients

1 kg potatoes

300 gm flour

1 kg fresh apricots

100 g plain bread crumbs

50 g sugar

1 pat of butter

1/2 tsp cinnamon

1/2 tsp salt

small cubes of sugar

Preparation

Boil unpeeled potatoes, peel them after boiling.

Mash the potatoes in a large bowl, mixing in flour and salt to make a potato dough.

Wash the apricots and remove the pits. Place a small cube of sugar where the pit should be.

Form a Pattie of dough not much more than 1 cm thick which can encircle the apricot. Place the apricot inside the dough and form a ball.

Have a large pot of boiling, slightly salted water ready. When
all the balls (dumplings) are formed, place them into the boiling water and cook them for 10 minutes, stirring as needed.

Meanwhile melt the butter in a frying pan (medium heat), stir in the breadcrumbs. Allow to brown slightly for 2 minutes. Add the sugar and cinnamon and stir. Turn the heat to very low and keep warm until the dumplings are ready.

When the dumplings are cooked, remove from the water and roll them in the pan of breadcrumbs.

Serve warm.

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Lemon, Pepper And Garlic Shrimp

Ingredients



2 lbs of shrimp peeled and de-veined

1-1/2 stick of butter
1 clove of garlic minced or pressed
lemon pepper (to taste)
lemon juice (to taste optional)

Preparation


Melt butter in large frying pan with lemon juice (optional)
sautee garlic in butter
add shrimp and lemon pepper to taste
stir until cooked
maybe served over rice or served with other sides.

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Chilli Chicken

Ingredients

Boneless chicken cut into small cubes(1 whole chicken)
1 tablespoon tomato sauce,
1 tablespoon chili sauce,
2 tablespoons Soya sauce,
2 tablespoons vinegar Salt to taste,
6 green chilies 4 big onions (chopped),
1 heaped tablespoon corn flour,
2 eggs,
1 teaspoon ajinamoto,
Refined cooking oil

Preparation

Wash the chicken pieces and dry them.
Marinate the pieces with 1 tablespoon Soya sauce, 1 tablespoon vinegar, 1/2 tablespoon tomato sauce, 1/2 table spoon chili sauce and enough salt.
Beat the eggs and pour them on the chicken pieces.
Add half a tablespoon corn flour and mix well the whole mixture. Allow it to stand for 2 hours. Drain excess liquid and store in a container.
Heat oil in a pan and fry the chicken pieces.
Keep the fried pieces in a separate container.
In the left over oil fry the green chilies and chopped onion slightly.
Pour the excess liquid stored earlier. Stir continuously.
Add the chicken pieces. Pour the rest of the sauces and a pinch of salt.
Mix the 1/2 tablespoon corn flour with a little of water and pour in the pan.
Add the ajinamoto.
Stir well and serve hot.

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Chilli Fish

Ingredients:

1 lb. fish, cut into pieces

4 tbsp. chopped garlic

1 green bell pepper thinly sliced into long strips

1 onion thinly sliced into long strips

Salt and pepper to taste

Soy sauce to taste

1 tbsp. oil

Method:

Heat oil in a non-stick frying pan and fry the fish seasoned with salt and pepper on medium high heat for ten minutes on either side. Remove fish, add green bell pepper and onions and salt and cook until crisp but not wilted, about ten minutes. Mix with the fish and season with soy sauce.

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