Hakka Noodles (HAKA CHOW MEIN) Vegetable and Noodles Ingredients 2 cups boiled noodles (haka) 2 tsp oil

1/2 tsp chilli (chopped finely) 1 tsp spoon ginger 1 medium size onion (julian cut) 1 medium size capsicumn (julian cut) 1/2 to 1 tea spoon soya sauce salt to taste 1/4 tsp pepper 1/2 tsp garlic OPTIONAL - beans peas carrots etc. Method Boil Noodles Heat oil, add garlic ginger chillies and fry for a minute Add onions, capsicumn and fry for 2 min. Add everything and serve hot. Vegetable Fried Rice Vegtable and Basmati Rice Ingredients 1 cup rice (boil and keep for 1-2 hrs) 1 carrot 12-15 French Beans 1 capsicum 2 sticks of celery 3-4 spring onions 1 cup boiled gren peas 1/2 tea spoon Ajinomotto 3 tbsp oil 1-1 1/2 tbsp soya sauce 1/4 tsp white pepper powder 1/2 tsp sugar (optional) METHOD: Cook the rice with 1 level tsp salt. Each grain of the rice should be separate. Cut the vegetables into small peices Heat the oil in a vessel and add french beans, carrot, ajinomotto, cook on a high flame for 3-4 min Add capsicum, spring onion with leaves and celery Fry for a min. Add little salt (to taste) Add rice, soya sauce, chilli sauce white pepper green peas Stir fry for 3-5 min. Variation You can boil french beans, carrot, green peas then add in the onions and capsicum along with rice. Vegetable in Green Sauce Ingredients

Cook for 3-4 min. Add vegetables.2 tbsp Finely Chopped Coriander leaves 1/2 Cup Finely chopped salad leaves 2 tbsp Chopped Spinach Leaves 2 tbsp Chopped Spring Onion Leaves 1 tsp Chopped Ginger 1 tsp Chopped garlic 1 tsp Chopped Green Chillies 1 (Capsicum)Green Pepper Finely Chopped 1 medium size carrot 1/2 Cup each of Green Peas. coriander leaves and fry for a min. chillies and then ginger. peas in boiling water for 2 min. salt and aji-no-motto.3 table spoons corn flour = tsp garlic = tsp ginger < tsp white pepper 1 big pinch of ajinomotto salt to taste Cauliflower Manchurian: Ingredients 250 gms cauliflower = tsp chopped ginger = tsp green chillies < tsp white pepper A big pinch of ajinomotto = cup flour 2 tbsp corn flour salt to taste . Strain and cut into medium pieces. pepper. water. palak (spinach) spring onions capsicum (green pepper). Vegetable Manchurian Vegtable balls in Soya Sauce and Corn Ingredients 1 carrot medium 8-10 french beans 100gms cabbage 1 onion small = cup flour 2 . Heat oil. french beans. Then add cornflour mixed in water. Then add vinegar and lime juice. Add soya sauce. chilli sauce and let it boil. French Beans Cabbage • tsp ajinomoto • pepper powder € tsp chilli sauce 1 tsp soya sauce 1 tsp vinegar 1 tbsp corn flour 3 tbsp oil 1/2 cup water add salt to taste Method Put the carrot. Add saad leaves. add garlic.

2 tsp soya sauce salt to taste 2 cups water 1= . Stir fry till light brown in color Add capsicumn stir fry for 2 min. Cook for 1 min . cabbage or culiflower (if making cauliflower mancurian). add garlic.2 tbsp corn flour Method Heat 3 tsp oil. Cook for few minutes Sprinkle coriander leaves and serve Panneer Chilli Panneer with Green Pepper and Green Chilli Ingredients 2 cups big paneer cubes 3 spring onions (finely Chopped) 2 big capsicumns (green pepper) sliced vertically 1 tsp ginger 1 tsp green chillies 1 tsp garlic 1/4 tsp white pepper 1/4 tsp Ajinomotto 1 1/2 tsp soya sauce 1 tbsp finely chopped coriander leaves 1 cup hot water 3 tbsp oil 1 level table spoon cornflour Method Deep fry paneer pieces to a light brown color Heat the oil. garlic. ginger. mix everything and make balls. For the Sauce 3 tsp oil 1 onion .chopped 1 tsp ginger 1 tsp green chillies 2 tsp coriander leaves . pepper and salt Bring to boil and add paneer . Drain and cool Finely chop veg. add little salt.Method Scrape the carrot. add onion. ginger. soya sauce. garlic. fry immediately Deep fry in oil till light brown. Add ajinomotto. carrot . ginger chillies.finely chopped < tsp ajinomotto 1= . string the french beans Boil 2 cups of water.finely chopped 1 tbsp garlic . add french beans. onion. Cook for 1 min Add hot water. Cook till the sauce thickens Add manchurians. ajinomotto Add 1= cup water and salt. bring to boil Mix corn flour in = cup water. chilllies and onion till light brown in color Add soya sauce.

Marinate with ingredients given alongside. Then add tomato puree. Vegetable Mohini (Chef: Babu More) Ingredients: Finely chopped mixed vegetables. add cumin seeds. cashew paste. garlic & chilies.carrots. Mix in okra & salt. Stirring occasionally to prevent burning. Fry over medium heat till browned. Cover. Then add mixed vegetables. chopped 10 ea Garlic cloves. minced 2 ea Fresh green chilies. toss until paneer turns golden. Serve with boiled noodles. Blend. Bombil Fry Ingredients: Bombil Turmeric powder chilly powder lime juice salt to taste Method: Split the Bombay Duck vertically and remove the bones from within. fine chopped green chillies and garlic. Deep fry and serve it. Ummm!! . add vegetable and boil for few min on low flame. ground 3 lb Okra Salt to taste Method: Heat oil in large pot. dash of cream and add salt and garam masala powder to taste. Bhindi Masala Ingredients: 1/4 c Oil 1 lg Onion.grated 1tsp green chilly 1tsp Cumin seeds 1tsp Ginger 1tsp Garlic Tomato puree Cashew paste Garam masalas 1tsp Ghee 2tsp Salt to taste Method Heat oil. Remove the excess water by compressing the fish under some weight. Serve hot chapatis. chopped 1 t Turmeric 1 tb Cumin. reduce heat & simmer for 8 to 10 minutes.Mix cornflour in water. Stir in turmeric & cumin & fry for 2 minutes. beans. Add onion. paneer and little grated cheese. Boil until thick. capsicum 100gms Paneer Cheese.

Red Kidney Beans Ingredients: 3 cups dry Rajma beans. this has strong smell which only adds to the flavor in the big picture and is an excellent gas expellent and digestive) 1 teaspoon cumin powder 2 medium tomatoes chopped 1 heaped teaspoon garam masala . Salt To taste Method 1.mix well so that the bottom does not burn. Add the milk and garam masala and simmer on very low heat. washed and soaked overnight 1 large onion finely sliced 8 green chillies chopped 10 cloves garlic and 2" piece ginger ground together 1"piece ginger cut into fine thin strips for garnish 1 tablespoon corriander powder 1 teaspoon tumeric powder 1 teaspoon red chillie powder 1 teaspoon hing (asfateda. Chop onion and tomatoes finely. Garam Masala powder 1/2 tsp. Cumin seeds 1/2 tsp. Add garlic and ginger. This is wonderful with hot cooked white rice. Dal Fry Moong dal 3/4 cup Masoor dal 1/4 cup Onion1 nos. If using a pressure cooker cook for no more than 5 to 7 minutes after the full pressure is reached Keep aside. and all dry spices except for the garam masala. Ginger garlic paste 1 tbsp. if it is too thick add a cup of water to it and let simmer till well cooked and guey . Green coriander leaves a few Pure ghee 3 tbsp. mix well and cook over low heat for 5 or 7 minutes . fry some more and add the boiled Rajma with any liquid thats left over. oven hot bread or just plain out of a bowl on a cold winters night. Red chili powder 1/2 tsp. Fry well and add tomatoes and green chillies. . hot chapatis. 2. Tomato2 nos. Heat the oil in a heavy bottom pan and fry sliced onions till light brown.garnish with sliced ginger and corriander leaves.add this when you add the milk salt to taste 2 tablespoons oil 2 cups milk corriander leaves chopped for garnish Method: Boil the soaked Rajma in 4 cups of cold water till cooked. Serve with some heavy cream on top for great effect and flavor. Wash both the dals together and pressure cook for three minutes with three and half cup water and a little haldi. Haldi 1/2 tsp. picked.Rajma .

Before serving. heat little ghee put Garam Masala Powder and pour over the dal Saibhaji Ingredients 1 bunch spinach . bring to required consistency and add green dhania leaves and garam masala powder.add ginger fry for few secs Add all other ingredients except water & fry for about 5 mins. when jeera changes colour add chopped onion. Cover and cook till done. The dal is done.finely chopped 2 handfulls of chana(gram)dal 2 Onion-chopped 1 tbsp Ginger 1 small Potato 3-4 Tomatoes chopped 1 tbsp coriander powder 2 pinches turmeric powder red chilli powder to taste salt to taste 2tbsp oil 2 cups water Method Heat oil . Cook till light golden brown. Add water & pressure cook for about 15 mins or untill 3-4 whistles dry the excess water if any(dont make it completly dry) Remove from fire & mash it till smooth Serve hot with Rice Baigan(Eggplant)Fry Ingredients 2-3 Eggplants 1 tbsp coriander powder 2 pinches turmeric powder 1/2 tsp tamarind powder red chilli powder to taste salt to taste oil for frying Method Cut the eggplants in medium sized flat pcs Make slits on white side of eggplant & rub salt on it Heat oil & fry the eggplant pcs on a very slow flame untill golden Remove from oil & sprinle all the masalas on top just before serving Vegetable Pullav 1 teacup uncooked rice 250 gms cauliflower (cut into big pieces) 150 gms green peas .3. In a pan heat Ghee. 6. add jeera. Add tomatoes and reduce heat. Add red chili powder and ginger garlic paste. Add boiled dals and salt. Saut• well. 5. 4.

Add the ginger. 9. salt and enough water to cook. into big pieces. .Grind the green chillies. Remove from heat and spoon into a large flat dish to cool and stop further cooking. Keep aside. ginger and garlic into a thick paste.Add the cloves and fry for 1/2 a minute. 1/2 cup cauliflower florets 4. Heat enough oil to deep fry vegetables 1 through 4. vegetables. 2 carrots . fry for a few minutes .crushed and 1/2 tsp shah jeera. 5.do not over cook. 4.peeled and cut into 2" strips 2. 2" piece cinamon. 1 through 4 1/4 cup oil 1 large onion sliced finely 1/2 cup curd (yogurt) 1 tsp each garlic and ginger paste 4 green chillies finely chopped 1/2 tsp turmeric powder Grind together 4 cloves. garlic and green chillies paste and fry for at least 3 to 4 minutes.add the ground spices. 3. Serve with curds and pickle Vegetable Biryani Ingredients: 1. 2 cardamom . 8 peppercorns.Cover and cook slowly until the water is absorbed and the vegetables are cooked. lime juice and half cup of water.Cut the cauliflower. 2 medimum size potatoes peeled and cut into 1" cubes 3.Peel and chop the onions. 1/2 cup green beans cut into 2" pieces 5. Drain and keep aside. cook on low heat for about 5 minutes. 2. green chillies and mix well. 8.Add the rice.steamed and set aside Enough oil to fry vegs. 6. 7. 1/2 tsp fennel seeds(saunf) juice of 1/2 lime + 1/2 cup water salt to taste 3 cups basmati rice 2 tablespoons oil & spices 1/4 teaspoon saffaron soaked in 1/4 cup hot water for 2 hours Method: Boil 3 cups of basmati rice (after picking and washing) with water to just cover rice by 1/4". Keep aside. 1" piece cinamon. turmeric powder. Cook until water dries up and rice is just cooked. 1/2 cup green peas .on low heat-do not burn.Heat the ghee/oil in a vessel and saute the onions.2 potatoes 2 cloves 2 onions 4 tblspn oil/ghee 3 green chillies 1 small piece ginger 6-7 cloves garlic Salt to taste Method 1. add the fried veg and steamed peas and mix well . till just cooked . add garlic ginger paste.Peel and cut the potatoes into cubes. salt and 2 cloves. Heat 1/4 cup of the oil used to fry vegetables and add onions and fry till brown add yogurt and keep frying till the water dries up. 4 cardamom.oil.

You now have a layer of cooked white rice. bean sprouts 3tsp each of shredded carrot & cabbage 2 tsp.spoon half the cooked rice and spread evenly .add half the saffaron mixture to the cooked vegetables and mix well .9 x 12 or something to this effect . bring to boil & remove from gas Gradually add in lightly beaten egg In a spoon heat oil & add chili powder.optional • Cup capsicum 1 small carrot . vinegar Cook till the vegetables & chicken are tender Add cornflour -water mixture.this will be the last layer. soy sauce 4 tsp.To assemble the biryani you will need to: Oil an aluminium foil dish . sugar 1 tbsp. Ajinomoto. cornflour 1 egg 1 tsp. oil Method In a pan bring chicken stock to boil Add chicken pcs -cook for 5 min. Add vegetables cook for 5 min on low flame Add salt. soy sauce. VEGETABLE MANCHOW SOUP Ingredients 1 small tomato . sugar. vinegar 4 tsp. Hot & Sour Soup Substitute chicken stock with vegetarian stock Add thinly sliced french beans instead of chicken Cook as per above methof.finely chopped 1 tbsp celery 10-12 french beans 1 tbsp garlic € Cup cabbage 1 tsp ginger 1 tsp green chilli 1 € tbsp soya sauce • tsp ajinomoto . each pepper & chilly powder < tsp.spread this mixture over the rice. Mix the remaining saffaron mixture to the remaining cooked rice and spread this on top of the vegetable . pepper. add this chili oil to soup SERVE HOT VARIATION: Veggie. each of shredded bamboo shoots & capsicum 3-4 tsp. Hot & Sour Soup Ingredients 6 = tea cups chicken stock 1 teacup shredded chicken raw 2 tsp. a layer of cooked vegetable and a layer of saffaron colored rice.

Boiled green peas 100 gms. placed on a cookie sheet not touching each other and frozen. Cornflour . garlic chillies and fry for a minute Add soya sauce and stir. When you have unexpected guests. Serve hot with green chutney.Potato cake Ingredients: 4 large potatoes 4 slices of stale bread 1 teaspoon jeera . Hara Bhara Kebab Ingredient 400 gms. Boiled potatoes 100 gms. Chopped green chili 1 tbsp. you have a snack that has only to be taken out of the freezer and fried in hot oil in a pan . cabbage and celery Add ajinomotto and cook for 3-4 min Add hot water. Chaat masala 2 tbsp. Chopped green coriander 1 tbsp. add ginger.fry the tikis frozen do not defrost. Boiled spinach 2 tbsp. keep aside and continue to do so with the all the dough. This is a snack that is served in almost every Sindhi home.heated in a dry pan and crushed 2 green chillies finely chopped 2 tablespoons kotmir (cilantro) finely chopped 1 level teaspoon salt or to taste Oil for frying Method: Wash and boil potatoes till cooked. Soak bread in water and squeeze out all the water. Mix well till it resembles a nice firm dough. chopped green chilies. french beans. add to mashed potatoes. Add corn flour water mixture Add chopped tomato and serve hot Alu Tiki . salt and boil for 10-15 min on medium flame. smooth the edges. Then add finely chopped carrot. Chopped ginger 1 tsp. These tikis can be formed. kotmir and salt. To this mixture add the crushed jeera.• white pepper powder € tsp chilli sauce 7 cups hot water 2-3 tbsp corn flour add salt to taste Method Heat 1 tsp oil in vessel. sweet chutney or tomatoe ketchup. at almost every function where people serve snacks. Peel and mash. fry on both sides and drain on paper towels. Oil your palms and form a ball the size of a lime and flatten between your palms. Heat oil in a frying pan till very hot and place tikis slowly in hot oil. Gather all the frozen tikis and store in a zip lock bag in the freezer. white pepper.

Tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a Tavaa. peas and spinach. Mash boiled green peas. keep on stirring continously . chopped ginger. These are now called tikkis. Add syrup. gradually. Mix grated potatoes. ‚ Cut into diamond or square pieces before it gets stiff. Add cornflour for binding. Keep on stirring all the time. Set aside ‚ Heat 1/2 cup ghee. Cook for 10minutes. add besan and roast. Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms to flatten it. pour into a plate and garnish with almonds and cardamom powder. chopped green coriander. ‚ Keep on stirring. Squeeze out excess water of spinach and chop finely. powdered Method ‚ Boil 3/4 cups of water add sugar and make syrup of one thread consistency. Heat the remaining ghee and pour into besan mixture. chaat masala and salt. Heat oil in a Kadhai. MYSORE PAK Ingredients 2 cups besan sieved 4 cups ghee 2 cups sugar 10 almonds blanched and sliced 5 small cardamoms. Deep-fry the tikkis in hot oil for 3-4 minutes. .Oil for deep frying Salt As per taste Method Peel and grate boiled potatoes. Add chopped green chilies. Serve hot.

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