Chinese Noodles

Ingredients:

1 packet Noodles
2 tbsp Soya sauce
1 Tbsp ginger garlic paste
4 red chilli(soak in water for five minutes and make it as a smooth paste)
1 tbsp vinegar
2 cup of julienne carrots, spring onions, bell pepper ,french beans & cabbage.
1 big onion sliced
2 tbsp Oil
2 tsp Black pepper
Salt to taste

Method:

• Boil noodles with sufficient water(or as par instruction given in the packet), some salt and 1 tbsp. of oil till the noodles are soft. Drain out the water.Pour some cold water (2-3 glasses) on them, so that they do not stick together.Keep it aside to cool.


• Microwave carrot and French cut beans for five minutes


• Heat Oil in a thick bottomed pan. When oil gets hot, add sliced onion and sauté till it becomes soft then add ginger garlic paste.


• Add cut cabbage, bell pepper, sprinkle a pinch of salt and stir fry at high heat for about 3 4 mins.Now add French cut beans and carrot, soya sauce, vinegar and chilli paste stir for couple of minutes and add cooked noodles.


• In high flame add pepper powder and fry for a minute.Add salt to taste.Stir fry for 2-3 mins and serve hot.


• Garnish with spring onions.

Vegetable Fried Rice

Ingredients


Basmati rice - 2 cups
Chopped onions - 2 cups
Tomatoes - 2
Vegetables - 1 1/2 cup (carrot, beans, peas)
Mint leaves – 2 to 3 tbsp
Coriander leaves - 2 to 3 tbsp
Ginger garlic paste - 1 tbsp
Red chilly powder - 1 1/2 tbsp
Dhania powder – 1 tsp
Turmeric powder – ½ tbsp
Cinnamon - 1″
Cardamom - 2
Cloves - 2
Bay leaves - 2
Yogourt – ½ cup
Oil - 1 tbsp
Ghee - 2 tbsp
Salt to taste


Procedure:

1. First in a bowl add yogurt, salt, turmeric, dhania powder, chilli powder, bay leaves, chopped tomato, ginger & garlic paste, mint leaves and cilantro . Keep it aside for half an hour.
2. Cut the vegetables at 1″ in length
3. Microwave Carrot and beans for five minutes
4. Heat oil in a pan, add the onions and fry till they become soft and golden brown color
5. Add the ginger garlic paste and toss till the raw smell goes off
6. Add the bell pepper and fry till they are soft and then add carrot and beans. Now add the yogurt paste . Reduce the heat and keep tossing till the water evoparates.
7. In between soak basmati rice for 3 to 4 minutes
8. Heat ghee in rice cooker and add bay leaves. Drain the water and add rice to it. Add enough water and cook.
9. Add the vegetable gravy to rice and combine them well.
10. Garnish with cilantro
    

chow chow poricha kuzhambu

Ingridients:

Chow Chow - 2

Moong Dal - one handful

urud Dal - 1 table spoon

shredded coconut - 3 table spoon

red chilli - 2

Black pepper - 10

cumin seeds - 1 spoon

Preparation

1.Cut chow chow into small pieces. Pressure cook chow chow and moong dal upto 2 whistles.

2.Fry rest of the ingridients with little oil and grind it.

3. Add the paste to the cooked vegetable and add salt and asafoetida.

4. let it cook for 2 minutes.

5. garnish with cilantro and curry leaves.

Kidney Beans Salad

kidney Beans - 1 cup
Peanut - 1 Cup
Lettuce
zuchini - 1 small
Red Bellpepper - 1
Greeen Bellpepper -1
Carrot - 1
Tomato - 1
Lemon Juice
Olive Oil
Cilantro
Green Chilli -4
Salt


First soak kidney beans and peanut overnight. Pressure cook Kidney Beans and Peanut for 2 whistles. cut all the vegetales and coat it with lit bit of olive oil and add the beans lemon juice and salt.