Indo-Chinese Authentic chopsuey

1/4 cup green bell pepper(capsicum)
1/4 cup onion
1/8 cup carrot
1/8 cup babycorn (optional)
1/4 cup tofu or paneer or soya-chunck(optional)
1/8 cup spring onion greens
1/4 cup cabbage
1/4 cup cauliflower
1/8 cup mushroom
1 green chillies

1/2 cup uncooked noodles (with egg preferred)

1 tbsp. soya sauce
1/2 tbsp. vinegar
2 tbsp. Butter
2 tsp. cornflour
2 pinch of White Pepper
1 tsp Salt
1/2 tsp sugar
2 small garlic flake

PROCEDURE:

Cook noodles in boiling water for extactly 2 min and drain.
Chop all veggies to bite size.
Heat heavy bottom pan on medium flame
Add butter and garlic.
Then add bellpepper, carrot, onion, chilli, cauliflower, cabbage, babycorn, soyachuncks and mushroom in mentioned order.
Stir for 30 sec after adding each veggies.

Add soysauce,vinegar,salt,sugar and white pepper
In a cup add cornflour with very 300 ml of cold water and mix thoroughly.
Mix cornflour to veggies. Add noodle and bring it to quick boil.
stir immediately to avoid lumps. When sauce thickens; serve hot.

Tomato Chutney

Tomato Chutney
Ingredients:


This is a very hot dip made in Nepalese style and is served with momo, the Nepalese dumplings. But it is quite versatile and goes very well with chips and nachos. Do not put chili powder if you want to make it mild.

Ingredients:
1. 2 tsp. vegetable oil
2. ¼ tsp. mustard seeds
3. ¼ tsp. cumin seeds
4. ¼ tsp. fenugreek seeds (optional)
5. 1 clove garlic, chopped finely
6. 1 green chili, chopped
7. 4 tomatoes, chopped
8. ½ tsp. grated ginger
9. pinch of turmeric powder
10. 1/3 tsp. chili powder
11. ¼ tsp. sugar
12. salt to taste
For Garnishing:
some fresh coriander, chopped



Method:

Method:
1. Heat oil. Pop mustard seeds, cumin seeds and fenugreek seeds in it.
2. Add garlic, green chili and the chopped tomatoes.
3. Stir and add ginger juice and turmeric powder.
4. Cook for 10 minutes stirring in between.
5. Add chili powder, sugar and salt and stir well.
6. Shift to a blender and blend the mixture to a smooth paste.
7. Shift to a serving bowl and garnish with the chopped coriander.
8. Serve at room temperature.

Chitranna

Rice – 1 cup
Chopped Bell Pepper – 1/8 cup
Chopped Cabbage -1/4 cup
Pea - 1/8 cup
Big chopped Onions - 1/4 cup
Green Chillies – 2
Mustard – 1/2 tsp
Urad dal – 1/2 tsp
Roasted Plain Peanuts – 10
Turmeric powder – 1/4 tsp
chopped Cilantro - 2 tsp
Coconut grated – 2 tsp
Sugar – 1/4 tsp
Lemon Juice – 1 tsp
Ghee – 3 tsp
Salt


In the frying pan, heat Oil. Add Mustard seeds; once the seeds splutter, add Urad Dal. Once the Dal ingredients turn golden brown. Add chopped Bell Pepper, Onion, Green Chillies and fry them for a minute. add Turmeric powder Salt and Sugar and mix well. Add Peas, cabbage till its soft. Turn off flame. Add coconut, rice , cilantro, peanuts and lime. Mix all and enjoy hot.

kokum kadi

1 cup(s) water
3 kokum peels
1 tbs coconut milk (optional)
1 small chilli
1 tbs sugar
1/4 tbs salt
1 pinch Asafoetida
1 tbs cilantro
3 cubes ice

Microwave kokum peels with some water for about 4 minutes. Let it cool. Strain the red water and discard the peels. Mix all in blender and enjoy

amritsari shrimp

600 gms shrimp
200 gms gram flour
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp ajwain
1 tbsp red chili powder
1 tbsp lemon juice
1 egg
2-3 tbsp curd
oil for deep frying
Salt To Taste

How to indian fried shrimp:
Clean, wash shrimps
Apply salt, lime juice, ginger paste, garlic paste and red chilli powder.
Keep aside for 20 minutes.(optional)
Make a batter of gram flour, curd, egg, ajwain, salt and water.
Keep marinated shrimp pieces dipped in this batter for 10 minutes.
Heat oil in a kadai and deep fry the shrimp till golden brown and crisp.
Typically for 100gm of shrimps; deep fry for 3 min at 375F
Serve amritsari shrimp hot sprinkled with chaat masala and lemon wedges.

MINT CHUTNEY

Fresh mint leaves 5 leaves

Fresh coriander leaves 1 cups

Green chillies 2

Lemon juice 1 tablespoon

Onions 1 medium (optional)

Ginger 1 inch piece

Pomegranate seed powder 1 tablespoons

Salt to taste

METHOD
Wash green chilies, mint leaves and coriander leaves and chop roughly. Peel and chop the onions and ginger. Grind the chopped ingredients to a fine paste. Add a little water if required, lemon juice, salt and anardana powder. Mix well and serve.

Mint Lime Cooler

1 Sweet lime
1/2 medium size cucumber, peeled and seeded removed.
3-4 leaves of Mint
1 tbs of Sugar or honey
300 ml of Chill Water

Mix all in blender and enjoy

Peach Cooler Recipe

Peach Cooler Recipe
1 oz fresh ripe juicy Peach . Discard skin
1 1/2 oz Orange Juice
1 tbs Sugar or Honey
1 oz Cold water
3 ice cubes

Mix all in a blender and enjoy