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VEG HAKKA NOODLES

Preparation timing 35 minutes

Ingredients:

• Noodles - 150 gm ( of your choice)

• Oil - 2 tbsp

• Onion - 1 large (sliced)

• Capsicum - 50 gm (sliced)

• Carrots - 50 gm (sliced)

• Cabbage - 50 gm (shredded)

• Garlic - 3 cloves (chopped)

• Ginger - 1 inch (chopped)

• Green chilly - 2 (chopped)

• Black pepper powder - 1/2 tsp

• MSG - 1/4 tsp

• Soy sauce - 1 tsp

• Red chilly sauce - 1 & 1/2 tsp

• Vinegar - 1 & 1/2 tsp

• Green Chilly sauce - 1 tsp

• Salt - As per taste

Direction :

•  Firstly  take 1 liter of water in a large vessel & boil the water  with 1 tsp of salt.

• Then add 150 gm of noddles & boil the noodles until chew and springy. Do not over cook the noodles. 

• When the noodles boiled as per the instructions, drain the water immediately and toss with oil  then keep it aside.

• Heat a large kadai with  2 tbsp of oil.

• Then add 3 chopped garlic, 1 inch ginger chopped and saute them for 1 min or till aromatic on high flame.

• Further add 1 onion sliced and also saute for 1 min in high heat.

• Immediately add all the vegetables like 50 gm of sliced carrot, 50 gm of sliced capsicums ,50 gm of sliced cabbages & 2 chopped green chilly.

• Saute for 1 min on high flame. Do not over cook the vegetables otherwise the vegetables will loose their crunchiness.

• Now add the prepared noodles with 1/2 tsp of black pepper powder, salt to taste & 1/4 tsp of msg. Give it a good mix.

• Now add 1 tsp of soy sauce, 1 & 1/2 tsp of red chilly sauce, 1 & 1/2 tsp of vinegar, 1 tsp of green chilly sauce. mix well.

• Garnish with some sliced onions & some chopped green onions.

• Finally veg hakka noodles is ready to serve.

~Happy Cooking~

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PANEER BHURJI

Preparation timing 35 minutes

Ingredients:

• Paneer  (cottage cheese) - 200 g

• Ghee (clarified butter) - 1 tsp

• Onion - 2 (finely chopped)

• Garlic - 4 to 5 cloves

• Ginger - 1 inch (chopped)

• Green chilly - 2 (chopped)

• Tomato - 3 medium (chopped)

• Turmeric powder - 1/2 tsp

• Chilly powder - 1 tsp

• Coriander powder - 1 tsp

• Water - 100 ml

• Garam masala - 1/2 tsp

• Kasuri methi (fenugreek leaves) - 1/4 tsp

• Fresh cream - 2 tbsp

• Coriander leaves (chopped)

• Salt to taste

Direction :

• Firstly  heat 1 tbsp of ghee in a pan and add 1 tsp of  cumin seeds. Saute well till cumin turns aromatic.

• Then add 2 finely chopped onions ,4 to 5 chopped garlic,1 inch finely chopped ginger, 2 finely chopped green chilly. Saute for 1 to 2  minutes or till onion turns golden brown in color.

• Now add  3 medium size chopped tomato, 1/2 tsp turmeric powder, 1 tsp of red chilly powder, coriander powder 1 tsp and salt to taste. saute well.

• Additionally add 100 ml of water and cook it till tomato turns mushy and soft.

• Then add crumbled paneer and mix gently.

• Further add 1/2 tsp of garam masala , 1/4th tsp of kasuri methi ( fenugreek leaves). Mix it well (gently) and cover it for 2 to 3 minutes.

• Then add 2 tbsp of fresh cream & chopped coriander leaves.

• Now PANEER BHURJI is ready to serve.

Happy Cooking

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RASGULLA

Preparation timing 35 minutes

Ingredients:
       
     For chenna / paneer -

• Milk - 1 litre (full cream)

• Lemon juice or vinegar - 2 tbsp 

• Water - 1 cup

    For Sugar syrup

• Sugar - 2 cups

• Water - 6 cups

• Cardamom - 3

Direction :

• Firstly  in a large vessel add 1 litre of milk and let the milk get to boil completely.

• When the milk comes to boil add 2 tbsp of lemon juice or vinegar.  If you use vinegar then mix vinegar with 1 cup of water and add to the milk slowly and stirring continuously.

• Once Milk curdle completely, strain the crumbled paneer with a hand kerchief.

• Add  1 cup of water over the crumbled paneer & squeeze off excess water from it and hang it for half an hour.

• After that transfer the crumbled paneer in a bowl and kneed it for 10 to 15 minutes with your hand or till the crumbled paneer becomes smooth or there should not be any grain in it.

• Then make small small  portion of  round balls and keep it aside.

• To make the sugar syrup in large vessel ad 6 cups of water and 2 cups of sugar and 3 cardamoms. 

• Boil it for 10 to 15 minutes till the sugar dissolves and little bit thickens.

• Then add the prepared paneer balls into the boiling sugar syrup and cover it for 5 to 10 minutes.

• Now you can see the paneer balls turns doubled in size.

• Turn of the flame for about 1 hour or let the sugar syrup completely cool down.

• Rasgullas are now ready to be served.

~Happy Cooking~