Thursday, April 26, 2012

Hakka Noodles and Hot garlic sauce and Chinese fried rice

Hi Friends,
Loved the entertaining parties,fun time and now I am back with some recipes for my dear blogger buddies:))  One of them is my favorite Hakka Noodles with Hot chilly Garlic sauce. I also have Fried rice recipe, an evening of Chinese cooking. 
In Mumbai  my family loves the Chinese food that we get there, but we miss it so much here in USA so I decided to make some so that we all can relish.

Veg Hakka noodles 

1 packet Veg Noodles ( available in Indian store) 
1 medium carrot sliced thin strips
1 medium capsicum sliced thin strips
1 bunch of spring onions chopped fine
6 to 7 garlic cloves chopped fine
1 piece ginger chopped finely
3 to 4 green chilies crushed fine
50 gm cabbage sliced thin
2 tbsp soy sauce
1 tbsp white vinegar
1 tsp salt
1 tsp red chilly powder
1 tbsp tomato ketchup

1.Take water and put to boil, empty the noodles packet and allow to boil in water for about 10 to 12 minutes. Strain and keep aside.
2.Heat oil in a skillet, add spring onions, stir on medium heat.Add in crushed garlic, ginger, green chilies.Keep stirring ,add in vegetables and saute for about 5 to 10 minutes.Then add in the sauces and vinegar.Next add the noodles and salt,red chilly powder,check for seasonings.Remove from heat and serve hot.

Hot Garlic Sauce
 Schezwan is the term used in chinese food for heat in the dish. This sauce is full of flavor and heat and goes great with Noodles or Rice.

Hot Garlic Sauce

2 tbsp Oil
6 to 7 garlic cloves crushed to a paste
1 inch ginger chopped fine
3 to 4 dried red chilly
1/2 cup of tomato puree
1/4 cup tomato ketchup
1 cup chicken stock/vegetable stock ( can use store bought Maggie cubes)
2 tbsp soya sauce
1 tbsp white vinegar
1/2 tsp salt, 1/2 tsp red chilly powder,1/2 tsp sugar 
2 tsp cornflour

1.Heat oil in a non stick pan.Add broken red chilies. Next add in ginger,garlic and green  chilies. stir for 4 to 5 minutes. 
2.Add tomato puree,ketchup and 1/4 cup water,allow the sauce to cook covered. Bring to a boil.Add soy sauce, vinegar,salt,sugar. Mix cornflour in a cup with 1 tsp water and slowly add to this sauce. Boil the sauce and serve hot sauce with Hakka Noodles or Fried Rice.

Chinese Fried Rice

Chinese Fried Rice

2 cups rice
2 tbsp Oil
1 cup chopped carrots,peas and french beans
1 bunch spring onions chopped fine (use the green stems of the spring onions too)
2 tsp ginger garlic paste
1 tsp chopped green chilies
1 tsp salt
1 tsp red chilly powder
2 tbsp soy sauce
1 tsp chili garlic paste
2 tsp white vinegar
2 tbsp tomato ketchup
1. Boil the rice in 2 cups water for about 10 to 12 minutes ,don't over boil. Strain and keep aside.
2. Heat 2 tbsp oil in a skillet.Add in the vegetables ,saute for about a minute or two on high heat. Add spring onions,continue to saute Add salt,red chilly powder,ginger garlic and green chilies.
3.Next add the sauces and finally add in the rice, stir carefully and check for seasoning.

Enjoy Chinese fried rice with hot garlic sauce.

Chinese Fried Rice with Hot Garlic Sauce

Sending these to

Tuesday, April 24, 2012

Dahi Vadas

Dahi vadas are dumplings, made from lentil. It is enjoyed cold as an appetizer or along with main course meal.Very tempting,difficult to resist once tasted:) popular in Northern India and perfect for a warm sunny day. Served cold with Tamarind chutney and curd.

1 cup Urad daal 
2 cups Yogurt (plain thick curd)
2 tsp ginger & green chilies
2 tsp salt
1tsp sugar
2 tbsp fresh coconut tiny pieces
2 tsp roasted cumin powder
1 tsp chaat powder
1/4 cup fresh coriander leaves
Oil for frying

Fried Vadas

Dahi Vadas

Tamarind Chutney

For Tempering
2 tsp Oil
1 tsp mustard seeds
1.Heat oil ,add mustard seeds,allow to splutter and add it to the prepared Dahi Vadas.

Tamarind chutney
200 gm Tamarind
1/2 cup water
50 gm Jaggery/ sugar each
1 tsp salt
1/2 tsp Black salt
1 tsp cumin powder
1 tsp coriander powder

1. Soak the Urad daal overnight. Next day grind the Urad daal to a paste.Add in ginger green chilies,salt and coconut pieces.
2.Heat oil for frying in a heavy bottomed pan. Using a spoon take a spoonful of the urad daal batter and make a round or doughnut shape and carefully add into the hot  oil for frying on medium heat,then on high heat ,till they appear golden brown, remove and fry the remaining vadas. Keep fried vadas soaked in warm water.
3. In a medium bowl ,whisk the curd,adding salt, red chili powder,sugar,chaat powder, and cumin powder,mix well.
4. Before serving, take out the vadas from water and squeeze them to remove any excess water.Arrange the vadas in a serving dish.Pour the curd over the vadas to cover them.Pour the prepared tempering.Sprinkle some freshly chopped coriander leaves to garnish.Serve chilled with Tamarind chutney:))
5.For making Tamarind chutney,soak tamarind,jaggery in water and microwave for about 10 minutes till it appears soft and pulpy. Remove from microwave,cool and strain the tamarind pulp in a bowl.Add sugar,salt,red chili powder,black salt and coriander powder.Add more salt or sugar if needed. You can keep this chutney refrigerated for about 1 to 3 months and it tastes delicious with many appetizers.

Thursday, April 19, 2012

Hara Bhara Kebabs

A tasty  alternative for those who are Vegetarians, these kebab's are crisp on the outside and go  perfect as Appetizers.  I took them to a friends dinner party and everybody loved them :))

Hara Bhara Kebabs
Hara Bhara Kebabs

500 gm Potatoes
1/4 cup cottage cheese(Paneer)
100 gm green peas (frozen peas)
150 gm Spinach
2 tsp salt
2 tsp ginger and green chilies paste
1 tsp chat powder
1 tsp amchur powder(dried mango powder)
1/4 cup Semolina (Coarse sooji)
1/4 cup chopped coriander leaves
1 tbsp cornflour 
16 oz Oil for frying

1. Boil potatoes, peel and mash. keep aside.
2. Wash and chop spinach.Boil for 5 to 6 minutes,drain the water.
3. Take frozen green peas or boiled  green peas in a blender,add spinach to make a smooth paste. Grate the paneer and keep aside.
4. Add the paste to the mashed potatoes.Add ginger green chilies and mix together. Next add in salt,chat powder,amchur and cornflour,coriander leaves and paneer, mix all  together. Take a small portion and form into small patties. Coat with semolina, on both sides and keep ready for frying.
Heat  oil in a heavy bottomed skillet and shallow fry on both sides till crisp and golden brown..Serve hot with tomato ketchup ,tamarind sauce or mint chutney.

Saturday, April 14, 2012

Bharva Baingan~stuffed baby eggplants

In this dish, baby eggplants are slit and stuffed with spicy mixture of ingredients and cooked over low to medium heat, with potatoes.
Bharva Baingan with Potatoes

5 to 6 small eggplants
1 medium sized potato
4 tbsp Oil
Ingredients for stuffing
1/4  cup chopped coriander leaves
1/2 cup crushed unsalted peanut powder
2 tsp Gram flour
1 tsp salt
1 tsp red chili powder
1 tsp sugar
1/4 tsp turmeric
1/4 tsp asafetida
1/2 tsp garam masala powder
1/2 tsp coriander powder
2 tsp shredded coconut
1 tsp Lemon juice

1.Wash and remove the stalks of the eggplant, and make a slit baby eggplant, keep aside
2.Take a medium bowl, add in peanut powder and add all the other ingredients, one by one.Now add in 2 tsp of lemon juice and 2 tsp oil to create a paste. Keep aside.
3.Fill the slits in the eggplant's  slit with spice paste. Cut the peeled potato into four halves.
4.Heat a wok ,add oil. Add in the stuffed eggplants and potato,add in any  remaining paste.Stir gently and add little water only 1/4 cup. Cook on medium heat for about 10 to 12 minutes covered with lid , till the eggplants and potato are cooked. Garnish with chopped coriander leaves. Serve hot with rice or chapatis.

Tuesday, April 10, 2012

Pita Pockets~Snacks

Pita is a bread, made from wheat , it is a staple of Middle Eastern Food. It is enjoyed warm with dips or even as sandwiches and wraps. A perfect and easy to make snack.Also children can have it as an afternoon snack.

Pita Pockets 

I pack of Pita bread (usually has 5 to 6 pita's)
3 tbsp Balsamic vinegar
1 tbsp Olive oil
2 tbsp sun dried tomatoes
2 garlic minced
2 cup grilled chicken strips fully cooked
2 Tomatoes chopped in cubes
1/3 cup Asiago cheese
4 cup Baby greens (salad leaves)
1/2 onion chopped in cubes
1/2 cup chopped Basil
For veg's
1/2  cup corn bits
1 medium capsicum chopped in cubes
100 gm cottage cheese,chopped in cubes.(heat 2 tsp oil in a skillet,add in corn,stir and add capsicum and cottage cheese.Add 1 tsp salt) Stir together for 3 to 4 minutes and keep aside.

1. In a large bowl, combine the Balsamic vinegar,sun dried tomatoes,olive oil and garlic.
2. To this mixture add Asiago cheese,onions,basil,tomatoes, and chicken. For vegetarians, stir fry some veggies like corn,capsicum and some cottage cheese.Instead of chicken add these stir fried veggies.
3. Slightly heat the pita bread, on the stove.Open the pita pockets and line up with the baby greens and add spoon full of  prepared mixture evenly into the pita halves .Serve immediately.

Thursday, April 5, 2012

Srikhand~Indian Dessert

Traditional Indian dessert , made from strained yogurt and sugar added for sweetness. You can add pistachios,almonds and other nuts for that added richness.A little pinch of saffron gives it that lovely color. Also if one likes different flavors, one can add mangoes and make Mango shrikhand or strawberries to make strawberry shrikhand. This desert is effortless, yet so tasty and a sure winner with your guest. It's a perfect dessert after  a hot spicy Indian meal.Its special because its made by my mother in law,Mrs Nivedita Sheth.

Kesar Shrikhand 

2 cup's plain yogurt 
1 cup sugar
1/2 tsp powdered small cardamom
5 to 6 strands of saffron
1 tsp Rose flavor extract ( available at Indian store)
1/4 cup unsalted pistachios
1 tsp corn flour (optional, if the curd is watery ,corn starch will help thicken it)

1.Place yogurt in a cheese cloth,tie together and hang over the kitchen sink to drain out the water from the yogurt.
Keep it hung for about an hour till all the water is out.
2.Place the yogurt into a mixing bowl,whisk to make the curd smooth and fluffy.
3.Add the sugar and continue mixing. Now add the cardamom,rose extract and saffron. Mix again and allow to cool for about an hour before serving.
4. Serve cold topped with pistachios or small cardamom powder. 

Tuesday, April 3, 2012

Lima Beans Curry

Lima beans are also called as butter beans , they are flat and have a delicate flavor. They are very versatile and can be cooked as a curry or served cooked as a salad ingredient too. They are  packed with nutrients and are said to have more potassium than red kidney beans.

Lima Bean Curry

500 gm Lima beans
2 tsp salt
1/2 tsp red chili powder
1/4 tsp turmeric
2 cups water
4 tsp oil
2 to 3 cloves
1 inch stick cinnamon
1/2 tsp mustard seeds
1/4 tsp carom seeds (ajwain seeds)
1/4 tsp asafetida (hing powder)
2 to 3 dried red chilies
2 to 3 star anise
1/4 cup cashews
1 tsp lemon juice
1 tbsp jaggery ( sugar molasses)

1.Wash and soak the Dried Lima beans overnight.Next day pressure cook  beans with 2 cups of water and 1 tsp salt.
2. In a pan heat oil,add cumin seeds, allow seeds to splutter,add in cloves, cinnamon stick,carom seeds, asafetida,curry leaves and cashews and add in the boiled Lima beans.Add in the seasoning salt,red chili powder and turmeric.Add lemon juice and jaggery.
3. Continue to cook over medium heat for another 10 to 15 minutes.Garnish with some more cashews and star anise. Enjoy with white /brown rice or Indian bread.

Monday, April 2, 2012

Rolls ,Snack it :)

These Easter eggs shaped rolls are enjoyed as a quick to make starter or snack by and loved by all:)) I decided to prepare them in keeping with April month's theme. 
Guess how its prepared,have fun ;)

Ingredients :
2 pounds potatoes
1 small bunch coriander leaves
2 tsp salt
1 tsp red chili powder
1 tsp chaat powder
2 tsp ginger green chili paste
6 to 7  bread slices
1 tsp garam  masala powder
16 oz oil for frying
1 cup (200gm) semolina (coarse)
Bread Rolls with chutneys(left-green chutney,right-garlic chutney)

1.Boil the potatoes, peel the skin and mash them.Add  salt,red chili powder,garam masala,chaat powder,ginger green chilies paste,mix all together. Divide mixture into small equal size oval shaped portions. Makes approximately 8 to 10 oval shape portions..
2.Trim out the sides of the bread slice and sprinkle few drops of water to wet the bread slice. Pat the bread and add in the rolled out oval shapes,  bringing both the ends of the bread together to seal it .Take semolina (rava) in a plate and carefully roll the bread rolls to coat on both sides.
3.Heat oil in a fryer, slowly add the bread rolls and fry on medium heat  for about 5 to 6 minutes, on both sides till they appear crisp and golden brown in color. Remove and serve hot as a snack.

Sending this recipe to Pari's event,hosted by Raji, Only Snacks in April month.
 and also sending to

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