Cooking & Recipes : Stewed Noodles

Stewed Noodles

Ingredients :

2 cups boiled hakka noodles
2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1 1/2 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1/2 cup coloured capsicum (yellow , green , red) cubes
1/2 cup par boiled broccoli florets
1 cup par boiled sliced baby corn

To Be Mixed Together For The Sauce
2 cups clear vegetable stock
2 tbsp cornflour
1 tsp soy sauce
a pinch of sugar
salt and freshly ground black pepper (kalimirch) powder to taste
    
   

Method :
 

1). Heat the oil in a wok over a high flame; add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
    

2). Add the capsicum, broccoli and baby corn and sauté on a high flame for 2 to 3 minutes.
    

3). Add the prepared sauce and noodles, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
    

4). Serve immediately.

Preparation      10 mins
Cooking            08 mins
READY IN        18 mins

Cooking & Recipes : Sweet and Sour Vegetable

Sweet and Sour Vegetable

Ingredients :

1/2 cup par boiled cauliflower florets
1/2 cup parboiled carrot roundels , cut into halves
1/2 cup cabbage cubes
1/2 cup par boiled broccoli florets
2 tbsp celery (ajmoda) , cut into 1" strips
2 tbsp oil
1/2 cup onion cubes
3/4 capsicum (red , yellow and red) cubes
salt to taste

To Be Mixed Together For The Sauce
5 tbsp tomato ketchup
1 1/2 tsp vinegar
1 tsp cornflour
2 tbsp water
       

Method :
 

1). Heat the oil in a wok over a high flame and add the onions and capsicum and sauté on a medium flame for 1 to 2 minutes.
    

2). Add the cauliflower, carrots, cabbage, broccoli and celery, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
    

3). Add the prepared sauce and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
    

4). Serve hot.
   
Preparation      20 mins
Cooking            08 mins
READY IN       28 mins

Cooking & Recipes : Quick Orange Mousse

Quick Orange Mousse

Ingredients :

For The Orange Sauce
1/4 cup orange squash , readily available
1/2 tbsp sugar
1/2 tbsp orange rind
1 tbsp cornflour dissolved in 1 tbsp water

Other Ingredients
1 cup roughly chopped white chocolate
1/4 cup milk
1 tbsp powdered sugar
1 1/2 cups beaten whipped cream
2 drops orange colour

For The Garnish
a few orange wedges
    
   

Method :

For the orange sauce
1). Combine all the ingredients in a deep non–stick pan and cook on a medium flame for 2 to 3 minutes or till the sauce thickens, while stirring continuously. Remove from the flame and keep aside.


How to proceed
1). Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Remove and mix well until no lumps remain.
    

2). Strain the mixture using a sieve and keep aside.
    

3). Combine the sugar, beaten whipped cream, orange sauce and orange colour in a deep bowl and fold gently.
    

4). Add the chocolate-milk mixture and fold gently.
    

5). Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for atleast 3 to 4 hours or till the mousse sets.
    

6). Garnish with orange wedges and serve chilled.

Setting Time:             3 hours
Preparation Time:    10 mins
Cooking Time:            3 mins

Cooking & Recipes : Coconut Pineapple Mousse

Coconut Pineapple Mousse

Ingredients :

1 cup coconut milk
1/4 cup chopped canned pineapple
2 1/2 gms agar-agar (china grass) , blended into a smooth powder
4 tbsp sugar
1 tsp lemon juice
1 drop lemon yellow colour
1 cup whipped cream

For The Garnish
4 cherries
    
   

Method : 

1). Soak the agar-agar in ¼ cup of warm water for 30 minutes and keep aside,
    

2). Combine the pineapple and ½ tbsp of sugar in a bowl, mix well and keep aside.
    

3). Heat a pan, add the soaked agar-agar and cook till the agar-agar dissolves completely.
    

4). Meanwhile, combine the remaining 3½ tbsp of sugar and coconut milk in another deep pan and bring to boil, while stirring continuously.
    

5). Add the agar-agar mixture to the coconut-milk mixture, mix well and cook on a slow flame for 2 minutes, while stirring continuously.
    

6). Remove from the flame and strain the mixture using a sieve.
    

7). Transfer the mixture into a bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation.
    

8). Add the prepared pineapples, lemon juice and lemon yellow colour and mix gently.
    

9). Add the beaten whipped cream and fold gently.
    

10). Pour equal quantities of the mixture into 4 individual bowls / glasses and refrigerate for at least 3 to 4 hours or till the mousse sets.
    

11). Garnish with cherry and serve chilled.

soaking time:            30 minutes.
Setting Time:            3 hours
Preparation Time:     10 mins
Cooking Time:          12 mins

Cooking & Recipes : Thai Rice Noodle Stir-fry

Thai Rice Noodle Stir-fry

Ingredients :

2 tbsp oil
2 tsp finely chopped garlic (lehsun)
1/2 cup thinly sliced onions
2 thinly sliced fresh red chillies
1/2 cup bean sprouts
1/2 cup carrot , cut into thin strips
1/2 cup sliced capsicum
1 cup shredded cabbage
1 1/2 cups cooked rice noodles
1 1/2 tsp soy sauce
1 tsp lemon juice
1 tsp sugar
1/4 cup roasted and crushed peanuts
salt to taste
    
   

Method :
 

1). Heat the oil in a wok, add the garlic, spring onion whites and red chillies and stir-fry for a minute.
    

2). Add the bean sprouts, carrots, capsicum, cabbage and stir-fry on a high flame for 2 to 3 minutes.
    

3). Add the rice noodles, soya sauce, lemon juice, sugar and peanuts and salt, mix well and cook for 2 to 3 minutes.
    

4). Serve immediately.

   
Preparation      10 mins
Cooking            07 mins
READY IN        17 mins

Cooking & Recipes : Tum Yum Soup with Mushrooms and Baby Corn

Tum Yum Soup with Mushrooms and Baby Corn

Ingredients :

1/4 cup sliced mushrooms (khumbh)
1/2 cup baby corn , cut diagonally
1 vegetarian seasoning cube
7 cloves of garlic (lehsun)
50 mm (2") piece of ginger (adrak) , cut into thin strips
5 stalks of lemongrass (hare chai ki patti)
5 stalks of coriander (dhania)
1 tbsp oil
1 green chilli , slit green chilli
2 tbsp finely chopped spring onions
1/2 cup carrot jullienes
salt to taste
1 tsp lemon juice
    
   

Method :
 

1). Heat 5 cups of water in a pan. Add the seasoning cube, garlic, ginger, lemon grass and coriander. Cover and simmer for 15 minutes to make the vegetable stock.
    

2). Discard the garlic, ginger, lemon grass and coriander and keep the vegetable stock aside.
    

3). Heat the oil in a wok, add the green chilli, spring onions, carrots, baby corn, mushrooms and salt and stir-fry for 3 to 4 minutes.
    

4). Add the vegetable stock and lemon juice and bring to boil.
    

5). Serve immediately.

       
Preparation      15 mins
Cooking            20 mins
READY IN        35 mins

Cooking & Recipes : Pan- Seared Shrimp with Chipotle Glaze

Pan- Seared Shrimp with Chipotle Glaze

Ingredients :

GLAZE:
1 whole chipotle chile in adobo, minced
2 teaspoons adobo sauce (from the chipotles in adobo can)
4 teaspoons light brown sugar, packed
2 Tablespoons lime juice, freshly squeezed
2 Tablespoons fresh cilantro leaves, chopped

SHRIMP:
1 Tablespoon vegetable oil
1 1/2 pounds extra- large shrimp (21 to 25 per pound), peeled & de-veined
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated white sugar

   
Method :

1. Prepare glaze: In a small bowl, combine glaze ingredients and stir to mix. Set aside.

2. Heat 1/2 Tablespoon of oil in a 12-inch nonstick skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper and sugar in a medium bowl. Add half of the shrimp to the pan in a single layer and cook until spotty brown and the edges turn pink, about 1 minute. Remove the pan from heat. Using tongs, flip each shrimp and let stand until all but the center is opaque, about 30 seconds. Transfer the shrimp to a large plate. Repeat with the remaining 1/2 Tablespoon oil and the remaining shrimp.

3. After the second batch has stood off the heat, return the first batch to the skillet. Add the glaze mixture and toss until combined. Cover the skillet and let stand until the shrimp are cooked through, 1 to 2 minutes. Serve immediately.


Tips:

*Chipotles in adobo sauce can be found in the Latin aisle of your supermarket or in specialty markets.
*If you are preparing this recipe as GLUTEN FREE, the La Costena brand of chipotles in adobo is noted as GF.
 

Nutritional Information per serving:
Serving size:                              6 shrimp
Calories per serving:                  239
Fat per serving:                          7g
Saturated Fat per serving:          1g
Sugar per serving:                      4.7g
Fiber per serving:                        .18g
Protein per serving:                    34.72g
Cholesterol per serving:             259mg
Carbohydrates per serving:        7.6g

   
Preparation       15 mins
Cooking              15 mins
READY IN         30 mins