FIVE SPICE STIR FRY

Noodles and vegetables stir-fried and flavored with five spice powder. Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes

Ingredients

Noodles, boiled 200 grams French beans 8-10 Cornflour/ corn starch 1 tablespoon Orange juice 1/2 cup Oil 4 tablespoons Garlic, chopped 5-6 cloves Carrots, sliced 2 medium Button mushrooms, quartered 7-8 Onion , sliced 1 medium Broccoli 8-10 florets Salt to taste Soy sauce 2 tablespoons Crushed red chillies 1 teaspoon Five spice powder 1 teaspoon Honey 1 tablespoon

Method

Slit the French beans horizontally and then cut into diamond shaped pieces. Dissolve cornflour in orange juice.Heat two tablespoons of oil in a wok; add chopped garlic, carrots and mushrooms. Stir-fry. Add sliced onion, broccoli, French beans, salt, soy sauce, one fourth teaspoon of crushed red chillies, five spice powder and continue to stir-fry for three to four minutes. Add cornstarch dissolved in orange juice. Stir and cook till thickened. Add honey and mix. Heat the remaining oil in another pan. Add the boiled noodles and stir-fry for two minutes. Transfer the noodles onto a plate. Pour the sauce over. Sprinkle the remaining crushed red chillies on top and serve hot.

Vegetable Spring Rolls

Ingredient

Maida --- 2 cup

oil --- 1 tb.sp.

chilli flakes - 1tsp.

salt to taste

For stuffing –

grated cabbage – 1cup

grated carrot – ½ cup.

Oil— 1tb.sp.

Soya sauce -- 1tsp.

Chilli sauce – 1 tb.sp.

Ajino moto – 1tsp.

Tomato sauce – 1tb.sp.

Method

Make a dough with maida,oil,chilli flakes, salt . knead well. Keep aside.

Now for stuffing heat 2 tb.sp oil in a pan and add grated cabbage and carrot. Add all sauces, ajino moto. Mix well and leave it to cool down.

Now make small balls with Maida dough. Make big roti with each ball. Roti should be thin . pace the roti and stuff with cooked vegetables.
Fold it and paste its folding with the help of water. heat oil in a flat pan .deep fry this stuffed roti one by one.Take out and cut in small pieces.

Your spring rolls is ready. Serve it with sauces.enjoy your dish with your hubby.

Cheese roll

INGREDIENTS :

400 gms paneer

1 small capsicum-chopped

1 cup dahi

2 tbsp finely chopped coriander leaves

half tsp-- cumin powder, garam masala powder, chaat masala

1tsp-- red chilli powder , salt , ginger-garlic paste

quarter tsp black salt , turmeric .

MIX all the ingredients in a bowl along with chopped capsicums. Leave it in the fridge for 15 mts.

FOR THE CHUTNEY---

Half cup pudina ( chopped mint plant)

half cup green coriander ( chopped )

2 green chiilies

half onion ( chopped)

3 flakes of garlic

1 cup hanged curd

1tsp oil

1tsp lemon juice

salt to taste

a pinch of black salt

quarter tsp roasted jeera / cumin powder.

Method:

For the chutney...grind all the ingredients together . Mix it with beaten curd and set aside.

NOW heat a tsp of oil in a kadai , add marinated paneer and capsicum .Cook on a low heat till nicely done.Cool it properly before using it in the squares.

To make the squares....Cut the rotis into two pieces .Spread rotis on a platter and drop the filling in the centre. Add some butter or desi ghee .Sprinkle hot chutney over it. Add some onion rings over it and fold it like an envelope.
Heat tawa , add a spoonful of ghee and shallow fry the envelopes one by one...fry till they are nice and crisp. Serve hot.

PASTA CUTLET

Delightful cutlets made out of Spaghetti. Preparation Time : 20-25 minutes Cooking Time : 15-20 minutes

Ingredients

Spaghetti 250 grams Milk 2 cups Refined flour (maida) 2 tablespoons Butter 2 tablespoons Black pepper powder 1/2 teaspoon Salt to taste Mustard powder 1/4 teaspoon Cheese, grated 1/2 cup Fresh bread crumbs as required

Method

Boil five cups of water with half a teaspoon of salt and one teaspoon oil. Add spaghetti and cook till al-dente. Refresh in cold water, drain and spread on a plate to cool. To prepare white sauce, heat butter, add refined flour and sauté for a couple of minutes. Gradually add milk, stirring all the while to avoid lumps. Add salt, pepper and mustard powder and stir to mix well. Take the pan off the heat and add grated cheese and mix well. When the white sauce cools a little, add boiled spaghetti and mix. Add fresh breadcrumbs as required to get dough consistency. Heat sufficient oil in a deep pan. Shape the dough into marble sized balls, press slightly and deep fry till light golden. Drain onto an absorbent paper and serve hot with a sauce of your choice.

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Tip

* To keep Cheddar, Swiss and other firm cheeses from drying, rub soft butter over the cut surfaces, wrap in plastic food wrap and store in the refrigerator.

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PASTA IN RED PEPPER SAUCE

Fusilli pasta cooked in red pepper sauce Preparation Time : 20-25 minutes Cooking Time : 20-25 minutes

Ingredients

Fusilli 1 cup Red pepper 1 medium Carrot 1 medium Onion 1 medium Garlic 4-5 cloves Olive oil 4 tablespoons Salt to taste Tomato puree 1/2 cup Black pepper powder 1/4 teaspoon Fresh cream 1/4 cup Basil leaves, dried 1/2 teaspoon Fresh parsley a few sprigs

Method

Wash pepper and carrot. De-seed pepper and cut into one-inch sized pieces. Peel carrot and slice thinly. Peel and wash onion and slice thinly. Peel and chop garlic. Place pepper, carrot and onion on a tray and sprinkle one tablespoon of olive oil and cook in the oven at 180 degree C for ten minutes. Boil sufficient water in a deep pan with salt. Add one tablespoon of oil and cook different coloured fusilli pasta in it till al dente. Drain and refresh in cold water. Add one tablespoon olive oil and mix. Remove the vegetables from the oven and blend with a little water in a mixer. Heat two tablespoons of olive oil in a pan and add chopped garlic, vegetable puree, tomato puree, salt, pepper powder and simmer for five minutes. Add boiled pasta and mix. Add fresh cream and mix. Add dried basil. Transfer onto a serving dish and garnish with fresh parsley and serve hot.

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Tip

* After buying fresh fish, place it in the refrigerator between self-sealing plastic bags filled with ice cubes. This will keep the fish from getting soggy.

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FETTUCINE IN CREAMY PESTO

Fettucine cooked al-dente, tossed in rich basil flavoured sauce.

Preparation Time : 10-15 minutes

Cooking Time : 15-20 minutes

Ingredients

Fettuccine	200 grams
Salt	1 teaspoon
FOR PESTO SAUCE
Basil leaves	30-40
Garlic	3-4 cloves
Salt	to taste
Pine nuts(chilgoza)	3 tablespoons
Olive oil	5 tablespoons
Peppercorns	4-5
Parmesan cheese	1/2 cup
To Serve
Olive oil	2 tablespoons
Salt	to taste
Peppercorns, crushed	5-6
Milk	1/2 cup
Parmesan cheese	2 tablespoons
Fresh basil leaves	3-4

Method

For making the Pesto sauce take fresh basil leaves in a mixer jar. Add garlic, salt and blend. Add pine nuts and continue to blend. Add olive oil and blend some more. Add peppercorns, parmesan cheese and blend till all the ingredients are well mixed. Remove into a bowl.Boil plenty of water with salt in a pan. Place the fettucine in a colander and place the colander in the boiling water. Cook till al-dente. Meanwhile heat olive oil in another pan, add the ground paste (pesto) and sauté for four to five minutes. Lift the colander with fettucine from the boiling water and once the water drains add the pasta to the pesto. Toss so that the sauce covers the pasta well. Add salt, freshly crushed peppercorns and toss. Add milk and parmesan cheese and mix well. Tear the basil leaves and add. Toss once again. Serve immediately. *****

NOODLE RICE

A combination of noodles and rice with vegetables.

Preparation Time : 20-25 minutes

Cooking Time : 20-25 minutes

Ingredients

Rice, boiled 1 cup Noodles, boiled and deep fried 1 cup Oil 2 tablespoons Garlic, crushed 2-3 cloves French beans, finely chopped 6-8 Carrots, grated 2 medium Green peas, boiled 1/2 cup Red chilli paste 1 teaspoon Green capsicum, deseeded & chopped 1 medium Salt to taste Vinegar 1 tablespoon Spring onion greens, sliced 3 stalks

Method

Heat oil in a wok. Add garlic and saute. When it changes colour, add French beans, carrots and saute for a minute. Add peas, red chilli paste, green capsicum and salt. Toss and mix Add rice and mix using two spoons. Crush crisply fried noodles and add. Add vinegar, spring onion greens and mix. Serve immediately.

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BURNT GINGER RICE

BURNT GINGER RICE

Chinese stir fried rice with fried ginger Preparation Time : 60 minutes Cooking Time : 40 minutes

Ingredients

Rice 1 cup Ginger, sliced thinly 4 inch piece Oil 3 tablespoons Onion , chopped 1 small Soy sauce 1 tablespoon Tomato sauce 1/2 tablespoon Red chilli paste 1/2 tablespoon MSG 1/4 teaspoon Salt to taste Fresh coriander leaves, chopped 2 tablespoons Vinegar 1 teaspoon

Method

Soak rice in four to five cups of water for an hour. Cook in four cups of boiling water until just cooked. Drain well and cool.Heat oil in a wok, add sliced ginger and stir-fry for two to three minutes or till ginger turns brown in colour. Drain on absorbent paper. Reserve some ginger pieces for garnish and finely chop the remaining ginger. Reheat oil, add chopped fried ginger, onion and stir-fry briefly. Immediately add cooked rice, soy sauce, tomato sauce, red chilli paste, MSG and salt to taste. Cook on high heat for a minute, stirring and tossing continuously. Add chopped coriander leaves, vinegar and serve hot, garnished with the reserved fried ginger slices.

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