CRISPY NOODLES

Deep fried noodles topped with a sweet and sour caramelised onion sauce.

Cooking Time : 15 min.

Preparation Time : 10

Serves 4.

Ingredients

60 grams raw rice noodles

1 cup tofu or paneer, cut into strips

oil for deep frying

For the sauce :

2 cloves garlic, chopped

1 onion, sliced

1 tablespoon soya sauce

4 tablespoons sugar

1 1/2 tablespoons lemon juice

1/2 cup Vegetable Stock

1/2 teaspoon chilli powder

2 tablespoons oil

salt to taste

For the garnish :

1/2 cup red cabbage, diced

1/3 cup bean sprouts

1 spring onion, chopped

1/2 cup cauliflower florets

1 fresh red chilli, slit

Method

1. Heat the oil and deep fry the raw noodles till golden. Drain and keep aside.

2. Deep fry the tofu till crisp. Drain and keep aside.For the sauce1. Heat the oil in a pan, add the garlic and onion and saute till brown.

3. Add the soya sauce, sugar, lemon juice, stock and salt and stir till the mixture begins to caramelise.

4. Add the fried tofu, chilli powder and mix well.How to proceed1. Pour over the fried noodles, just before serving.

5. Serve garnished with the red cabbage, bean sprouts and spring onion and cauliflower and top with the red chilli.

Tips :- Pour the sauce over the noodles just before serving to avoid the crisp noodles from turning soggy.

ALOO GOBI METHI TUK

Crispy potaotes and cauliflower make a wonderful combination with methi leaves.This tasty vegetable is sure to perk up any meal and it is one of my personal favourites.

Preparation Time : 15 mins.

Cooking Time : 25 mins.

Serves 4.

Ingredients

2 medium potatoes

1½ cups cauliflower, cut into florets

1 teaspoon cumin seeds (jeera)

¼ teaspoon asafoetida (hing)

1½ teaspoons ginger-green chilli paste

1 cup fenugreek (methi) leaves, finely chopped

2 teaspoons chaat masala

1 tablespoon

oil, salt to taste

Other ingredients:

oil for deep frying

Method

1. Cut the potatoes into thick wedges (lengthwise) with the skin on.

2. Deep fry the potatoes and cauliflower separately till they are golden brown. Drain on absorbent paper and keep aside.

3. Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and heat.

4. When the seeds crackle, add the ginger-green chilli paste and sauté for 1 minute.

5. Add the fenugreek leaves and sauté till the leaves are crisp and lightly browned.

6. Add the fried potato and cauliflower pieces, chaat masala and salt and mix well.

7. Serve hot.TipsAn easy way to make a simple version of chaat masala at home is to mix equal parts of black salt, roasted jeera powder and amchur powder.

Tomato Biryani

Ingredients

* basmati rice - 1 cup

* tomato (ripe) - 4 nos

* garlic - 4 small pieces

* green chilli - 4 big nos.

* cinnamon - 2 nos

* cloves - 2nos

* cummin seeds - 1/2 tsp

* cardamom - 2 nos

* onion (big) - 2 nos (chopped)

* turmeric powder - 1/2 tsp

* cooking oil - 4 tabs

* salt - to taste

* curry leaves - to taste and

coriander leaves - for garnishing.

Method

1. Grind green chilli and garlic separately and keep aside and grind tomato separately.

2. In a kadai heat oil and put cummin seeds, cardamom , cloves, cinnamon and add garlic -chilli paste and stir for a minute until it becomes golden colour.

3. And then add chopped onion fry it until it becomes brown.

4. Then put curry leaves and tomato paste then add turmeric powder and salt.

5. Let it cook until the oil is seen on the top in simmer flame and keep separately.

6. Cook rice in pressure cooker as you cook for biryani.

7. Mix the rice in the tomato masala above and garnish it with coriander leaves.