Triple fried rice

For The Rice

3 tbsp oil

a pinch of m.s.g (mono sodium glutamate) , optional

1 tsp finely chopped celery

1 tbsp finely chopped garlic (lehsun)

1/3 cup chopped spring onions with the greens

1/3 cup shredded cabbage

1/4 cup thinly sliced carrots

1/3 cup schezuan sauce

3 cups cooked rice (chawal)

1 cup boiled noodles , roughly chopped

2 to 3 drops orange-red food colour dissolved in

1 tbsp of water

salt to taste

For The Gravy

1 tbsp oil

1/4 tsp m.s.g (mono sodium glutamate) , optional

2 tsp finely chopped garlic (lehsun)

1 tsp finely chopped ginger (adrak)

2 tbsp schezuan sauce

1 tbsp finely chopped spring onions with the greens

1/4 cup shredded cabbage

1 tsp soy sauce

1 tsp tomato sauce

1 to 2 drops orange-red food colour

1 tbsp of water

a pinch of freshly ground white pepper powder

a pinch of sugar

salt to taste

1 1/2 tbsp cornflour dissolved in

1 cup of water

For Serving

2 cups fried noodles

chilli sauce

boiled soyabeans sauce

chillies in vinegar

Boiled Egg Sandwich- panini style

Apply butter and chutney on bread

Add a slice of tomato

Add sliced egg and add pepper & salt on egg.

Toast it in panini machine. Enjoy hot

Best Chinese Hakka Noodle

Boil salted water...add egg noodle and cook 2-3 min as instructed...drain and rinse and let it cool


Take wok and dry roaast cashew bit & keep aside
add 1 tbs reg oil and 1.5 tbs chilly oil and 2 broken chilly
Add 2 chopped garlic and equal grated ginger


Add thin sliced bellpepper, shreaded carrot & onion, & 1 chicken extrack or msg. Add cabbage & canned mushroom


Reduce flame
Add noodles,1 tbs soy sauce & 1 tbs of vinegar and noodles .


Stir and add chooped onion greens .Mix well for 2-3 min.
Add Roasted cashew & serve hot.

chicken 65

INGREDIENTS :
TO MARINATE:
Boneless Chicken	1 lb
Ginger Garlic Paste	1 tsp
Pepper Powder	1/2 tsp
Coriander Powder	2 tsp
Red Chili Powder	4 tsp
Cumin Powder	1/4 tsp
Turmeric	1/4 tsp
Corn Flour	2 tsp
Salt	to taste
Red Food Color	1 pinch or 1 drop
Lemon Juice	2 tbsp
Egg	1 no
Oil	2-3 cups for deep frying
FOR SEASONING :
Oil	1 tsp
Cumin Seeds	1/4 tsp
Ginger	1 inch
Garlic	3 nos
Curry Leaves	1 strand
Green Chili	2 nos
Onion	1/2 no
Pepper Powder	1 tsp
Salt	1/8 tsp or to taste
Coriander Leaves	2 tbsp

DIRECTIONS:

1. Step1

   Cut the chicken into small 1 inch bite size pieces. Wash them and keep it ready. Marinate chicken with the items given in “To Marinate” Section except the oil for about 2 + hrs. Chop the ginger garlic, onion given in the “For seasoning” section. Split open green chili.

2. Step2

   In a non stick pan, heat the oil to deep fry the marinated chicken. When hot, add the chicken in batches and deep fry each batches atleast for 10-15 min maximum or till when the chicken is cooked in medium flame. Stir often and cook till chicken turns crispy. Filter the excess oil by spreading it on the kitchen tissue.

3. Step3

   In an another pan heat oil given the section “For seasoning” and when hot, add cumin seeds. After the cumin seed splutter add the chopped ginger garlic, curry leaves and green chili. Fry for 30 sec. Add the chopped onion and fry till they are golden brown. Add the pepper powder, salt. Add the fried chicken to it. Toss them well and add the coriander leaves at the end.

Egg Fried Rice

2 Cups Basmati Rice soaked for 45 min

1 Egg

1 Cup French Bean bit size

1 Cup thinly shredded Cabbage.

2 carrots bit size

2 stems of Spring onion shredded finely.

1 inch Ginger chopped very fine.

4 Garlic Pods chopped fine.

Salt to taste.

1 tsp Pepper Powder.

1/4 tsp Ajinomoto or Chicken Bullion

1 Tsp Light Soy Sauce.

1/2 Tsp White Vinegar

Sesame Oil / Canola Oil.

Cook rice in water , with salt & oil. Basmati cook 9 min // Regular rice 5 minutes.

• Set aside to cool when done.
• Meanwhile take heavy bottom pan and add 1spoons of oil. Add beaten egg with pinch for pepper & salt. Scramble and keep it aside .
• In Same pan Heat 3 tbs oil, when hot, add the grated ginger and diced garlic.
• Add Carrort, Beans, Onion White & Cabbage, in order, every 20 sec.
• Add salt, pepper powder , ajinomoto, 50% soy sauce. Stir well.
• Add Rice, Egg, Remaining Soy Sauce & Vinegar and mix well.
• Check tastes adjust salt, pepper,soy & vinegar
• Add Onion Green and Stir .
• Server hot

Akki roti

• Rice flour 2 cups (makes 4 rotis)
• Onions 1 small finely chopped
• Carrot 1 grated
• Cilantro leaves handful chopped
• Green chilli 1 (can substitute with chilli powder)
• Cumin seeds 1 tsp
• Ginger 1 inch grated
• Chanadal 1tsp roasted
• Curry leaves 5 leaves
• White till 1tsp
• Cocnut grated 3 tsp
• Oil 2Tbsp
• Salt to taste
• Water 1 cup or according to required consistancy

BellPepper Chutney

2 big red bell peppers
1 medium sized onion
6-8 dried red chillies
1 garlic clove

Saute:
Heat about 1 to 2 tablespoons of peanut oil in a skillet.
Add and Saute the cut vegetables and dried red chillies on high heat. The vegetables should be very well browned and soft. Remove them from heat and allow to cool.

Meanwhile Soak and Roast:
Small Lime sized tamarind in half-cup of warm water for about 10 minutes. Or microwave for 30 seconds - This is to soften the tamarind, so it can blend well.
Roast half-cup of peanuts till golden and remove skins. Store-bought un-salted, roasted peanuts are fine too.

Blend, in a blender or in a mortar using a pestle:
All the roasted vegetables
Tamarind, along with the water it soaked in.
Half cup of roasted peanuts
½ tablespoon of powdered jaggery
¼ tsp of salt or to taste
Grind them together to coarse puree, without adding any extra water.

Potato Biryani

Soak 1/2 cup basmati for 40 minutes. Cook rice in salty water with 1 tbs oil for 6 minutes. Then drain and cool it.

Heat deep pan, add butter , make it to ghee, add 1 medium onion sautee till brown, add 3 small tomato and cook well.

Add 1/2 large potato, 1/2 shaan bombay biryani masala, 2 tbs yogurt, chicken extract,water.Cook 10 minutes. Add little fried crushed onion,soaked-dried soya chunk & cooled rice. Top with kesar + milk. Cook in 2 level flame for 7 minutes on closed lid. Serve hot with raita.