Schezwan Macaroni

Ingreidents:

2 cup boiled Macaroni

2 Onions chopped

2 Capsicums chopped

2 tbsp homemade Schezwan sauce

2 tbsp Red Chili sauce

1 tbsp MSG (Ajinomoto) (I used)

Salt to Taste

2 tbsp Peanut Oil

Method:

Heat up a wok to that add the peanut oil and then add the onions, capsicum and stir fry on a high flame for 3 to 4 minutes

Reduce the flame and add the chili sauce, MSG, schezwan sauce and mix well

Again increase the flame and add the boiled macaroni and salt to taste and stir fry for 6 to 8 minutes

In the end put in the spring onions mix once or twice

Serve Hot.

For Shezwan Sauce:

In a pan heat up add 6 tbsp oil, to that add 2 tbsp of each garlic, ginger & celery finely chopped and cook it till 5 minutes on a very low flame, then add 4 tbsp finely chopped again cook it for another 5 minutes, then add 4 tbsp red chili paste (in hot water soak 12/15 dry red chilies for 10 minutes and then grind it into a very fine paste) stir the chilies in with 2 tsp vinegar and cook it for 5 minutes, now add the 1 tsp MSG, 2tbsp red chili sauce, 2 tbsp light soya sauce, 2 tbsp tomato ketchup, 1 tsp white paper powder, 1 tsp star anise powder, 1/4 tsp orange red food color, salt to taste and cook it for 10 minutes or till the oil separately , and don’t forget to stir repeatedly. And it’s ready to use for and Chinese recipe or pasta’s recipes. You can make it in a large quantity keep it in a fridge it will stay good for 6 months due to oil and vinegar.  

Chocolate Chips Muffins

Ingredients:

300grams maida,

80grams powdered sugar,

1tbsp baking powder,

50 grams butter,

150 grams chocolate chips,

200ml milk,

2 eggs,

¾ tbsp vanilla essences

For garnish: 2 tbsp powdered sugar.

Method:

In a bowl sieve all the dry ingredients,

In another bowl mix all the wait ingredients,

Then add the wait to the dry and mix well,

Then add the chocolate chips to the mix well,

Fill ¾ of the muffins cup baking tray,

Bake it for 20mins on 180 degrees,

Remove the baking tray and let the muffins cool down for 10/12 minutes,

Now remove on a canapé plate dust powdered sugar on the muffins,

And for kids serve with hot chocolate, for young gun serve with coffee.

Ingredients

Mixed Lettuce Leaves

1 Raw Beetroot, julienne or grated

1 Pomegranate

100 Grams Feta

6 Cherry Tomatoes

2 TbspBalsamic Vinegar

2 Tbsp Extra Virgin Olive Oil

Salt & Pepper To Taste

Method

Wash and dry the lettuce

Roughly tear the leaves into smaller pieces

Cut cherry tomatoes in half

Combine & toss lettuce, tomatoes, cubed or crumbled feta and beetroot in a serving bowl

Remove seeds from the pomegranate

Throw the seeds over the top of the salad

Dress with olive oil, balsamic vinegar, salt & pepper

Ready to Serve

Instant Raw Mango Pickle

Ingredients:

1 Raw Mango (Totapuri)

1 tsp Mustard Seeds

Pinch of Turmeric Pd

Pinch of Asafetida

3 tbsp J

aggary

1 tsp Oil

Salt to Taste

Method:

Peel and finely chop the raw mango

In a glass bowl add the raw mango, red chili pd, turmeric, salt to taste, jaggary and mix well

In a tadka pan heat up oil to that add the mustard seeds and asafetida and add the tadka to the raw mango mix, and mix well

Do not keep the pickle in the fridge because it will the dry up, once you see some liquid forming then you can keep it in the fridge.

Make pickle for the same day.

Brocoli, Basil & Dalia Pulav

Ingredients:

1 cup broccoli floret cut into small
1 cup fresh Orange juice

1 tbsp dried Basil & Oregano
1 tbsp Cinnamon powder

4 clove garlic, minced

3/4 cup Kidney beans, soaked overnight and pressure cooked for 30 minutes

1 onion, chopped (use a small onion)
2/3 cup frozen green bell peppers or 1 fresh green bell pepper, chopped
1/2 tablespoon olive oil
1 cup Tomatoes chopped
1 cup Dalia
Salt, to taste
Pepper, to taste
1/2 cup hot water

Method:

Bring a large pan of salted water to boil over high heat.
Add the broccoli and cook until it is tender but still green, about 1 to 2 minutes.
Drain the broccoli and rinse it briefly under cold water.
Using the same pan, add the oil.
Then add the onion, garlic, pepper, and oregano if using.
Cook over medium heat, stirring often, until the onion is translucent which about 3 to 5 minutes.
Add the tomatoes, Dalia, Fresh Orange Juice, water, and salt and pepper to taste.
Bring to a boil and then reduce the heat to low.
Cover it and cook until all the liquid is absorbed.
Start checking at 10 minutes but it may take up to 15.
Turn off the heat and add the broccoli and the black beans.
Cover the pan and let it sit until the Dalia is tender but still slightly firm.

Serve Hot