Schezwan Noodles

                                                      SCHEZWAN NOODLES

INGREDIENTS

• 1 packet noodles
• 4-5 cups of water (to boil the noodles)
• 2 Tsp oil (to coat the noodles)
•  5-6 cloves garlic (chopped)
• 1/2 inch ginger (chopped)
• 1-2 Tbsp sesame oil
• 1/2 cup carrots (chopped)
• 1/2 cup cabbage (chopped)
• 1/2 cup green capsicum (chopped)
• 2-3 spring onions (chopped)
• 1 Tbsp schezwan sauce (you can add more for more spicy)
• 1/2 Tsp black pepper powder
• 1 Tsp vinegar
• 1 Tbsp tomato sauce
• 1 Tsp soy sauce
• salt to taste
• spring onions green (for garnishing)

METHOD

1. Boil 5 cups of water and add few drops of oil and some salt in a water.
2. Once the water is boil add the noodles in the water.
3. Cook the noodles as per the package instruction.
4. Strain the noodles in the strainer.
5. Rinse the noodles under the cold water(to stop the cooking process)
6. Add 1 tsp oil to the noodles and toss the noodles gently (to avoid the stickiness from the noodle)
7. Let the noodles cool completely before you add them to the stir fried veggies.
8. Heat  sesame oil in a wok .
9. Add finely chopped garlic and ginger and saute for a few seconds.
10. Increase the flame of the gas and add chopped spring onions white.
11. Stir fry on a high heat for about 1 minute.
12. Then add carrots, capsicum and french beans and stir fry for 5-7 minutes.
13. now reduce the flame to medium and add schezwan sauce,tomato sauce,soy sauce and vinegar.
14. Add the noodles and stir it well.
15. Now add salt and black pepper and chopped cabbage and mix well.
16. Check the seasoning and add more schezwan sauce,salt and pepper if required.
17. Add spring onions green for garnishing
18  Serve schezwan noodles hot .

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Bharwa Baingan (Maharastrian style)

Bharwa Baingan (Maharashtrian Style)

Ingredients

• 5-6 eggplants
• 2 cups of grounded peanuts
• 2 tbsp chilli powder
• 1/2 tsp turmeric powders
• 1 tbsp garam masala
• 2 tbsp coriander powder
• 1 tsp cumin seeds
• 5-6 cloves of garlic
• 1 inch piece of ginger
• ½ cup finely chopped coriander
• Salt to taste
• 3 tbsp oil
• 1 tsp mustard seeds
• A few curry leaves
• 1 cup of water

Method

1.     Give deep slits in the eggplant and place them in water

2.     In a blender add roasted peanut powder, red chili powder, turmeric powder, garam masala, garlic, ginger, cumin seeds and salt.

3.     Grind it into a very fine paste. Add little water so that the paste is thick.

4.     Keep the paste aside in a bowl and add fresh coriander leaves

5.     Now stuff the masala into the brinjals

6.     Heat oil in a pan, once it is hot add mustard seeds, once the seeds start popping add curry leaves and add the stuffed brinjals and the left over masala.

7.     Mix it well and also add some water

8.     Cover it with a lid and let it cook

9.     Bharwa Baingan is ready to be served.

                                                          

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Pav bhaji Bread (Dinner Roll)

                                    

Ingredients:

·   3 cups all-purpose  flour

·    3 tsp dry yeast

·    1&½ tsp sugar

·    1 tsp salt

·   4 tbsp oil

·   1&½ cup warm water

·    2 tbsp milk

Method:

     1)    Take ½ cup warm water in a small bowl. Water should not be too hot and not too cold. Add 1&1/2 tsp sugar in this water. Add dry yeast and mix it. Keep the yeast aside for 5-10 minutes. If the mixture is blown in 10 minutes, then it is the sign that the yeast is activated.  

     2)  In a large bowl, add 3 cups flour, yeast water, salt and water and mix well. Sprinkle a little dry flour and knead it for 2 to 3 minutes. Then add oil and again knead for 5 minutes. Collect plane surface dough and keep them in the bowl. Keep the lid off and keep it for rest for 1 &1/2  hours.

     3)  After 1&1/2  hours the dough of the flour will double. Put a little oil on your hand and knead it for a few minutes.

     4)  Greece the baking tray with little bit of oil or butter and slightly dust dry flour. Have 10 equal balls and  keep next to each other so that they stick to each other. Keep the plastic foil or wait cotton cloth above the balls and cover the balls for 1/2 hours for raising.

     5)   After 1/2 hour preheat the oven to 375 F (188 C). While the oven is preheated, brush the balls with the little bit of milk.

     6)   After oven is preheated bake the balls for 20-22 minutes. After 20-22 minutes turn off the oven.tray should be taken out in 3 to 4 minutes.

7) Pav is ready. serve hot

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Puff Pastry

                                    puff pastry 

    

Ingredients:

•         Refrigerated Crescent Rolls (puff pastry sheet)
•         For stuffing:
•         2 boiled potatoes
•         1 cup cooked Green peas
•         3-4 hot green chilies
•         1 tbsp Garam Masala
•         1 tsp Amchoor Powder
•         1 tsp Coriander Powder
•         1 tsp Fennel Seeds
•         1-2 tbsp Oil
•         For Tempering: ¼ tsp Mustard Seeds, ¼ tsp Cumin Seeds, ¼ tsp Turmeric Powder
•         4-5 Curry Leaves
•         Salt to taste
•         2 tbsp (or more) of Melted Butter

Process

1. Peel and mash the potatoes.

2. In a nonstick pan, heat 2 tbsp oil. Temper with Mustard seeds, Cumin seeds, Turmeric Powder and curry leaves. Add Fennel Seeds and chopped green chilies. Put steamed Peas. Stir for 1 minute.

3. Then put mashed potatoes, Garam Masala, Coriander Powder, Amchoor Powder and salt. Mix very well.

4. Preheat the oven to 375°F.

5. Unfold each sheet of puff pastry onto a lightly floured surface and roll it out so its about an inch bigger on all sides.

6. Cut each sheet into 4 squares. Brush all the edges with the all purpose flour (Maida) and water mixture which will act as a glue and hold the puff pastry sheet together.

7. Place a dollop of the cooled potato stuffing in the center of each one and shape it in a triangle by pinching the sides and using a fork crimp the sides together to seal them. Make small slits in the center off the puffs with a knife for the steam to escape.

8. Place each puff on the baking sheet lined with a parchment paper and brush the tops with some melted butter and bake these for about 20-25 minutes or until golden brown.

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Jeera Biscuits

                                                            Jeera biscuits

Ingredients: -

• 1 tbsp cumin seed
• 100 grams butter, softened
• 1tbsp castor sugar
• 1 egg
• 100 grams refined flour
• ½ tsp baking powder
• Salt to taste

Method: -

• Preheat the oven at 180°c.
• In a bowl, add butter, castor sugar and with the help of a whisk cream it nicely.
• Break the egg in other bowl and whisk it. Add half of the egg to the butter and mix it nicely.
• Heat a non-stick pan and lightly roast the cumin seeds.
• Take the butter mixture, add the refined flour, baking powder, salt and cumin seeds and mix them all well to make dough.
• Refrigerate the dough for thirty minutes.
• Take out the dough on the working table, knead it to bind nicely. Dust with refined flour if required.
• Roll out the dough using rolling pin and flatten out to 1/8-inch-thick disk.
• Using a round cookie cutter cut the cookies. Place It on an oven tray and refrigerate again for ten to fifteen minutes.
• Bake it for fifteen to twenty minutes and serve.

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Bombay Karachi Halwa

Bombay Karachi Halwa

Ingredients:-

   for corn flour mixture:

•          ½ cup corn flour / corn starch
•         1½ cup water

  other ingredients:-

•         1¼ cup sugar
•         1 cup water
•         1 tsp lemon juice
•         4-5 tbsp ghee / clarified butter
•         10 cashews, chopped
•          ¼ tsp cardamom powder
•          few drops of orange food color / color of your choice
•          5 almonds, chopped for garnish

Instructions ( 1 cup =255 ml)

corn flour mixture recipe:

•         firstly, in a large mixing bowl take corn flour and water.
•         mix well without forming any lumps.
•         furthermore, add half cup of more water and continue to mix. keep aside.

Corn flour halwa:

•         firstly, in a large kadai / non-stick pan take sugar add water.
•         allow the syrup to boil.
•         pour corn flour mixture into the boiling sugar syrup.
•         furthermore, stirring continuously on low-medium flame.
•         once the corn flour mixture starts to boil, and starts to thicken.
•         immediately add a tsp of lemon juice.
•         also keep stirring till the mixture thickens completely.
•         now add a tbsp full of ghee.
•         and mix continuously till all the ghee is absorbed.
•         further, add another tbsp of more ghee and continue to mix till it turns glossy.
•         then the mixture will start turning transparent and silky. releasing ghee from sides.
•         add food color, cardamom powder and chopped cashews.
•         continue to mix till mixture will start to form a lump.
•         later, transfer the mixture to a tray and level.
•         also sprinkle some chopped almonds and rest for an hour.
•         finally, cut to a desired shape and serve.

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Shahi Tukara

                                                    Shahi tukara

 Ingredients:

•          1/2 tin(200g) milkmaid
•          1 cup(150ml) milk
•          1 cup(175g) sugar
•          1 cup(150ml) water
•          8 slices of bread
•          oil/ghee for frying
•          1 tsp cardamom powder
•          1 tsp corn flour
•          1 tbsp almonds(chopped)

 Method:

 1.first add corn flour in to a bowl and add 2tbsp of milk in it. keep stirring it till it make a paste.

 2.put a pan on a gas add milkmaid, rest of the milk in it and bring this to a boil to create the thick    mixture.

 3.Now add corn flour paste. Corn flour is added to make texture even more thick. stir the mixture  until thick.

 4.add some cardamom powder in to the mixture and the mixture is ready. keep it aside.

 5. now take a pan add sugar and water in it. bring it to a boil and make sugar syrup.

 6. strain the sugar syrup and keep it aside.

 7.heat a kadhai with some ghee and when it is nice and hot add bread slices in to it and fry them till it  crispy golden brown.

 8. after frying take them on paper towel to absorb the excess oil.

 9.now add the bread slices in to a sugar syrup deep them for a minute and take out.

 10. now take the bread slices in a serving plate top this with the milkmaid mixture.

 11. garnish it with some chopped almonds.

 12.shahi tukara is ready. Enjoy it with loved ones.

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