Sweet Corn Vegetable Soup

Ingredients:

1 tin. Sweet corn

½ cup- Sweet corn kernels, boiled

1.25 litres- Vegetable stock

8- French beans, chopped

½ cup- Cabbage, chopped

1- Carrot, sliced

1 cup- Green peas

2 ½ tbsp. Corn flour

¾ tbsp. Sugar

Salt to taste

½ tsp. White pepper powder

½ tsp. Black pepper powder

Method:

1. In a heavy bottomed wok, add the tin sweet corn and vegetable stock, mix.

2. Add the chopped beans, carrot, cabbage, green peas, boiled corn and stir to mix. Cook for 5 mts on medium flame.

3. Mix the corn flour in 4 tbsp. of vegetable stock or water and keep aside.

4. Add sugar and salt to the simmering soup and cook further for 3-4 mts.

5. Add white pepper powder and black pepper powder, and mix well.

6. Add the corn flour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls and serve.

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Chicken Shashlik with Lemon Rice

Ingredients:

For the chicken:

500 gm. Chicken, boneless

1 tsp. Garlic paste

1 tsp. Ginger paste

1 tsp. Red chili powder

2 tsp. Lemon juice

1 tsp. Chili garlic sauce

1 tbsp. Tomato ketchup

1 tsp. Soya sauce

1 tsp. Corn flour

Salt and Pepper to taste

1- Red capsicum, cut in cubes

1- Onion, cut in cubes

1- Tomato, remove seeds and cut in cubes

 For the sauce:

1 tbsp. Olive oil

1 tsp. Garlic, minced

½ cup- Tomato ketchup

2 tbsp. Worcestershire sauce

1 ½ tsp. Soya sauce

½ tsp. Red chili powder

1 tsp. Mustard paste

1 tsp. Corn flour

½ cup- Water

For the lemon rice:

1 ½ cups- Basmati Rice, soaked

½ cup- Lemon juice

½ tsp. Turmeric powder

Few Curry leaves

½ tsp. Mustard seeds

1 tsp. Gram dal

1 tbsp. Oil

Method:

For the lemon rice:

1. Drain and then cook the rice in boiling salted water until almost done. Drain and keep aside.

2. Heat oil in a pan and splutter the mustard seeds, add gram dal, curry leaves, turmeric powder and stir for few minutes.

3. Add the cooked rice and lemon juice and mix well. Cook for two more minutes and remove from gas.

For the chicken shashlik:

1. Marinate chicken with ginger paste, garlic paste, red chili powder, lemon juice, chili garlic sauce, tomato ketchup, soya sauce, corn flour, salt and pepper. Set it aside for 1 hour.

2. Now place marinated chicken on shashlik sticks (or skewers) with vegetables.

3. Heat sizzling platter and place chicken on them and cook till golden brown.

4. For the sauce: Heat olive oil and soute garlic in it.

5. Add tomato ketchup, worcestershire sauce, soya sauce, red chili powder, mustard paste and cook for 1-2 minutes.

6. Dissolve corn flour in water and then add it in sauce and cook till it thickens.

7. Now pour this sauce on sticks.

8. Serve this yummy chicken shashlik with prepared lemon rice.

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Fried Veg Momos

Ingredients:

For the dough:

200 gm. All-purpose flour (Maida)

2 tbsp. Oil

Salt to taste

Water

For stuffing:

½ cup- Carrot, finely chopped

½ cup- Cabbage, finely chopped

¼ cup- Capsicum, finely chopped
¼ cup- Beans, finely chopped

1- Onion, finely chopped
½ tsp. Garlic, minced
1 tsp. Ginger, minced
1 tsp. Soya sauce
Salt and Pepper to taste

Oil for frying

Method:
1. For the dough: Mix the oil and a pinch of salt in the flour. Then knead the flour into dough with some water. Keep the dough covered with a damp cloth.

2. For the stuffing: Heat 1 tbsp. oil in a pan add ginger, garlic, onion and fry until soft.

3. Now add all the vegetables, salt and pepper. Cover and cook on slow flame till the vegetables are soft.
4. Add soya sauce and mix well and let the mixture cool.

5. Take dough similar to size of tennis balls and make a flat disc with rolling pin.
6. Put 1 tbsp. of the filling on the disc, apply water at the ends and gather the disc into the center and seal of the edges.
7. Heat oil in a wok and fry the momos on a high flame for a minute and reduce the flame and fry till the momos are golden brown in color.

8. Serve hot with any sauce.

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Chicken Momos

Ingredients:

For the dough:

200 gm. All-purpose flour (Maida)

2 tbsp. Oil

Salt to taste

Water

For the filling:

250 gm. Chicken mince

2 tbsp. Carrots, finally chopped

2 tbsp. Cabbage, finally chopped

1 tbsp. Spring onions, finally chopped

¼ tsp. Turmeric powder

1 tsp. Ginger, minced

1 tsp. Garlic, minced

1- Onion, chopped

½ tsp. White pepper powder

Salt to taste

1 tbsp. Oil

1 tsp. Soya sauce

1 tsp. Chili sauce

1 tsp. Tomato ketchup

Method:

1. For the dough: Mix the oil and a pinch of salt in the flour. Then knead the flour into dough with some water. Keep the dough covered with a damp cloth.

2. For the filling: Heat oil in a pan, add the minced ginger-garlic to it.

3. Add the onion and fry till it starts becoming pink.

4. Next add the carrots, cabbage and chicken mince, cook till the vegetables and mince are cooked.

5. Next add the spring onions and fry for 2-3 minutes.

6. Add the soya sauce, chili sauce and tomato ketchup and mix well.

7. Season with white pepper powder and salt. Take it off the gas and let it to cool.

8. Making Momos: Divide the dough into equal-sized balls and roll into very thin circles and put a tbsp. of filling mixture in the center of each circle. Fold the edges over the mixture and pinch and twist to seal.

9. Place the Momos in a steaming dish and cook for 15-20 minutes.

10. Take the momos off the steamer, and immediately serve with garlic tomato sauce or tomato ketchup.

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Chinese Vegetable Noodle Salad

Ingredients:

250 gm. Egg noodles

1 tsp. Soy sauce

2 tbsp. Sesame oil

½ cup- Carrot julienne

½ cup- Lettuce, chopped

¼ cup- Green piece

½ cup- Cucumber julienne

½ cup- Cabbage, chopped

½ cup- Spring Onion, chopped

Salt and Pepper to taste

Method:

1. Cook the noodles and drain them. Use cold water to rinse them.

2. Take a bowl and add soy sauce, sesame oil, salt and pepper and toss them with noodles and all the vegetables till they blend with each other properly.

3. Once they are mixed well, serve it.

4. You can serve it chilled for a better taste and enjoyment.

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Indo Chinese Vegetable Noodles / Schezwan Vegetable Noodles

Ingredients:

1 packet- Egg noodles

½ cup- Julienne Carrot

½ cup- Julienne Green bell pepper

½ cup- Cabbage

½ cup- Red bell pepper, small cubed

¼ cup- Green peas

½ tsp. Soya sauce

1 ½ tbsp. Schezwan sauce (adjust to taste)

½ tsp.  Brown sugar (optional)

½ tsp. Pepper powder

Salt to taste

1 ½ tbsp. Sesame oil or Peanut oil

¼ cup. Spring onion greens, finely chopped

For the Schezwan Sauce:

1 tsp. Light soy sauce

½ tsp. White pepper powder

2 tbsp. Tomato ketchup

1 tbsp. Dark soy sauce

½ tsp. Vinegar

1 tsp. Garlic powder

1 tsp. Red chili paste

Method:

1. Boil noodles as per package instructions. Drain & soak in cold water for a minute to prevent them from cooking further. Drain & mix with 1 tbsp. of oil to prevent them from sticking. Keep aside.

2. To prepare schezwan sauce, in a small bowl mix together light soy sauce, white pepper powder, tomato ketchup, dark soy sauce, vinegar, garlic powder and red chili paste.

3. Heat oil in a wok till piping hot, add the rest of the vegetables and toss them on high heat for 4 minutes.
4. Add salt, pepper powder, brown sugar and combine.

5. Add the schewan sauce and mix.

6. Add the drained noodles and combine well.
7. Toss the noodles and vegetables on high heat for a few seconds. Turn off heat.

8. Garnish with chopped spring onion greens and serve hot.

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Chicken Noodles Soup

Ingredients:

2 cup- Noodles, cooked

2 tbsp. Oil

2 cup- Chicken, cooked and shredded

1-Onion, chopped

2 tsp. Ginger, crushed

2 tsp. Garlic, crushed

4 cup- Chicken stock

2 tsp. Corn flour, mixed with water

1 tsp. soya sauce

1 tsp. vinegar

Salt and Pepper to taste

Method:

1. Heat oil in a pan add onion, ginger, garlic and soute for a minute.

2. Add chicken, chicken stock and bring to boil.

3. Add corn flour to the stock slowly and let it boil for 2 minutes.

4. Add soya sauce, vinegar, salt and pepper to taste and cook for another minute.

5. Mix cooked noodles with soup just before serving.

6. Serve hot.

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Chilli Gobi / Chilli Cauliflower

Ingredients:

2 cups- Cauliflower florets

½ cup- Capsicum / Bell peppers

¼ cup- Carrot, sliced

1 small- Tomato
2 tbsp. Oil

1 tsp. Sesame seeds

1 tbsp. Ginger, chopped
1 tbsp. Garlic, chopped
2- Green chili, chopped

1 big- Onion, chopped

1 ½ tbsp. Soya sauce
2 tbsp. Tomato sauce
1 ½ tbsp. Red chili sauce

½ tsp. Pepper powder

1 tsp. Vinegar
1 tsp. Brown sugar

Salt to taste

Spring onion for garnish

For Marination:

3 tbsp. Plain flour (Maida)
2 tbsp. Corn flour
½ tsp. Pepper powder
Salt to taste
1 tsp. Oil

Water as required

Oil for deep frying

Method:

1. Boil cauliflower florets in salted water for 3-5 minutes and drain the water completely and keep aside.

2. Make a thick batter with the marination ingredients.

3. Heat oil in a kadai and dip the cauliflower florets in the batter & deep fry it till the florets become golden brown. Keep it aside.

4. In a separate pan heat 2 tbsp. oil, add sesame seeds, ginger, garlic, green chili & onion. Cook till the onion becomes soft.

5. Add tomato, bell pepper, carrot and fry for 3-4 minutes.

6. Add all the sauces, pepper powder, vinegar, brown sugar and salt. Mix well.

7. Add the fried cauliflower & combine well. Make sure that the florets are well coated with the sauces.

8. Garnish with spring onion and serve hot.

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Carrot Ginger Soup

Ingredients:

6 tbsp. Unsalted butter
1- Onion, chopped
¼ cup- Ginger, peeled and grated
3 cloves- Garlic, minced
7 cup- Vegetable stock
1-1/2 pounds  (680 g)- Carrots, peeled and cut into ½ -inch pieces
2 tbsp. Lemon juice
Salt and Pepper to taste

Coriander leaves and Cream to garnish

Method:

1. In the pot, melt the butter over medium heat.

2. Add the onion, ginger, garlic and fry for 10 to 12 minutes on slow flame, stirring frequently.

3. Add the stock and carrots. Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer uncovered about 45 minutes, until the carrots are very tender.

4. Puree the soup in the pot using the blender.

5. Season with the lemon juice, salt and pepper to taste.

6. Ladle into bowls and swirl in a spoonful of cream. Top with a coriander leaves and serve.

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Szechwan Chicken Noodles / Indo Chinese Chicken Noodles

Ingredients:

1 packet (12-14 oz) - Egg Noodles

½ lb- Chicken breasts, cooked

1 large- Onion, diced

4 cloves- Garlic, minced

1 tbsp. Ginger, minced

½ cup- Cabbage, shredded

1 cup- Carrots

½ cup- Beans

½ cup- Red and Green bell peppers

1- Egg

1 bunch- Green Onions/Scallions, chopped

Black pepper powder to taste

2 tbsp. Oil

Salt to taste

For the Sauce:

4 tbsp. Dark soy sauce

2 tbsp. Tomato ketchup

1 tbsp. Red chili sauce

1 tbsp. Chili garlic sauce

2 tsp. Vinegar

Method:

1. Boil the Egg noodles according to the instructions on the packet. Drain and rinse the noodles with cold water. Keep aside.

2. Beat the eggs with little salt and pepper and keep aside.

3. Heat oil in a wok and saute onions until translucent.

4. Add ginger, garlic and saute for 2 minutes, making sure not to burn it.

5. Add carrots, beans, bell peppers and cabbage to the wok. Stir fry on medium high heat for around 5 minutes till it almost cooked but crispy, season with salt and pepper.

6. Push the veggies to the sides of the wok and add the beaten egg. Allow the eggs to set and then scramble thoroughly.

7. Add in the cooked chicken pieces to the wok.

8. Mix all the ingredients for the sauce and pour it into the wok. Saute for 2 minutes.

9. Add the noodles and spring onions, toss everything well for 4-5 minutes on medium high heat until the sauces have been absorbed by the noodles.

10. Remove from stove. Serve Immediately.

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Chinese Vegetable Salad

Ingredients:

1 cup- Cucumber, sliced

½ cup- Carrot, sliced

½ cup- Cabbage, chopped

1 cup- Lettuce, chopped

½ cup- Tomato, cubed

¼ cup- Spring onion, chopped

1 tbsp. Sesame seeds

1 tbsp. Vegetable oil

2 tsp. Vinegar

1 tsp. Seasoning sauce

Salt and Pepper to taste

Method:

1. In a small bowl add cucumber, carrot, cabbage, lettuce and tomatoes.

2. Add vegetable oil, vinegar, seasoning sauce, salt, pepper and mix all together.

3. Add spring onion and sesame seeds, mix well.

4. Your Chinese vegetable salad is ready, serve and enjoy.

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Chicken Corn Soup

Ingredients:

2- Chicken breasts, cooked and shredded
3 cups- Chicken stock
1 cup- Sweet corn kernels

½ cup- Carrot, sliced

¼ cup- Cabbage
1 tsp. Soy sauce
2- Spring onions, finely sliced

1 ½ tbsp. Corn flour

2 tbsp. Sesame oil

1 tsp. Garlic, crushed

½ tsp. Black pepper powder

Salt to taste

Method

1. Heat sesame oil in a medium pan; add garlic and soute for 2 to 3 minutes.

2. Add chicken stock, shredded chicken, sweet corn, carrot, cabbage, salt, black pepper powder and soy sauce.

3. Mix well and bring to the boil, reduce heat and gently simmer for about 5 minutes.

4. Stir in the spring onions, corn flour with water and boil for about 3 to 4 minutes and serve.

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Chinese vegetable noodle soup

Ingredients:

1 cup- Noodles

1 tbsp. Oil

1 cup- Vegetables (cabbage, beans, carrot, green peas)

1 tsp. Ginger, crushed

1 tsp. Garlic, crushed

2 ½ cup- Vegetable stock

1 tsp. Corn flour, mixed with water

1 tsp. soya sauce

1 tsp. vinegar

Salt and Pepper to taste

Method:

1. Cook noodles, drain and keep it aside.

2. Heat oil in a pan add ginger, garlic and soute for a minute.

3. Add vegetables and soute for 2-3 minutes.

4. Add vegetable stock and continue to cook.

5. Mix corn flour with water slowly and let it boil for 2 minutes.

6. Add soya sauce, vinegar, salt and pepper to taste and cook for another minute.

7. Mix cooked noodles with soup just before serving.

8. Serve hot.

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Chicken Noodles

Ingredients:
400gm. Noodles
100gm. Chicken, boneless, cut in to small cubes

1 tbsp. Ginger, minced

1 tbsp. Garlic, minced
5 tbsp. Oil
½ cup- Green bell pepper

½ cup- Carrots
¼ cup- Cabbage
1 tbsp. Soya sauce

1 tsp. Vinegar
½ tsp. Pepper powder
Salt to taste

Spring onion for garnish

Method:

1. Bring to boil a large pot of water and add the noodles and cook according to instructions on the packet or boil until noodles reach desired texture. Once the noodles have cooked, remove and drain in a mesh bowl.

2. Heat 2 tbsp. oil in a wok and stir fry the green bell pepper, carrot and cabbage for about 2-3 minutes. Keep aside.
3. Heat remaining oil in a same wok; add ginger and garlic fry it to golden brown in color.

4. Then add chicken with little salt and pepper and fry it about 5 minutes.

5. Add soya sauce, vinegar and cook for about 2 minutes.

6. Add noodles, all stir-fried vegetables, sprinkle black pepper powder and salt. Mix thoroughly.

7. Garnish with spring onion and serve…………….

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Vegetable Soup

Ingredients:

3 cups- Vegetable broth

2 tbsp. Olive oil

2- Garlic cloves, minced

½ cup- Cabbage, chopped

½ Onion, chopped

½ cup- Carrot, sliced

½ cup- Beans

½ cup- Green peas

Salt & Pepper to taste

Method:

1. Heat olive oil in a pan, add onion, garlic and saute for few minutes.

2. Add vegetable broth, cabbage, carrot, beans, green peas, salt, pepper and bring to the boil. Let it simmer gently for about 20-25 minutes.

3. Serve hot with breads.

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Chinese Chilli Beef

Ingredients:

450 gm. Beef undercut

¼ cup- Oil

2- Onions, sliced

2- Green chilies

½ cup- Bell pepper

½ tsp. Chinese salt

½ tsp. Black pepper powder

1 tsp. Chili garlic sauce

1 tsp. Tomato ketchup

1 tsp. Soya sauce

Spring onion for garnish

For Marinating:

1 tsp. Ginger, crushed

1 tsp. Garlic, crushed  

2 tsp. Vinegar

1 tsp. Tenderizer

Salt to taste

Method:

1. Marinate the beef in all the ingredients of marinade and leave aside for 1 hour.

2. Heat oil in a wok, add the onions and fry until soft.

3. Add the marinated beef and cook till the water dries.

4. Then add the green chilies, bell pepper, chinese salt, black pepper powder, chili garlic sauce, tomato ketchup and soya saoce.

5. Mix all together and fry for few more minutes.

6. Garnish with spring onion and serve hot with fried rice or noodles.

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Egg Noodles

Ingredients:

1 packet (12 oz) - Any noodles of your choice

1- Onion, thinly sliced

2- Carrot, julienne

1 cup- French beans, finely chopped

½ cup- Green bell pepper, julienne

2 tbsp. Oil

2 tbsp. Soy sauce

2 tsp. Chili garlic sauce

2- Eggs

Salt and pepper to taste

Spring Onion for garnish

Method:

1. Boil the noodles with a little salt according to the instructions on the packet, till it is almost cooked. Drain and allow it to cool.

2. Add a pinch of salt and pepper to the eggs and beat it well, keep it aside.

3. Heat oil in a pan or wok and add onions and saute till translucent.

4. Add carrots, green bell pepper and beans and stir fry on high heat for around 4-5 minutes till it almost cooked but crispy.

5. Push the veggies to the sides and make a hollow at the center of the pan and pour the beaten eggs. Scramble it well when the egg begins to set.

6. Season with salt and pepper.

7. Add soy sauce and chilly garlic sauce.

8. Stir in the cooked noodles and combine everything gently.

9. Toss the noodles on medium-high heat for another 2 minutes.

10. Garnish with spring onion and serve.

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Schezwan Noodles

Ingredients:

1 packet- Spaghetti/Noodles

1 tbsp. Oil

1 tbsp. Garlic, crushed

1 tbsp. Sesame oil

1 large- Onion, chopped

1 tbsp. Ginger, minced

Salt and pepper to taste

Spring onion to garnish

For the Schezwan Sauce:

1 tsp. Light soy sauce

½ tsp. White pepper powder

2 tbsp. Tomato ketchup

1 tbsp. Dark soy sauce

½ tsp. Vinegar

1 tsp. Garlic powder

1 tsp. Red chili paste

Method:

1. To prepare schezwan sauce, in a small bowl mix together light soy sauce, white pepper powder, tomato ketchup, dark soy sauce, vinegar, garlic powder and red chili paste.

2. Boil the water, add the noodles and 1 tbsp. oil to it, cook until they are done. Drain the water and keep it aside.

3. Heat sesame oil in a pan, add crushed ginger, garlic, onion and saute till it gets fried.

4. Add the noodles with the schezwan sauce which u have prepared and season with salt and pepper.

5. Toss the noodles well till it’s covered with all the sauces.

6. Garnish with spring onion and serve hot….

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Carrot Soup

Ingredients:

3- Carrots, washed, peeled and cubed

2 tbsp. Butter

1- Onion, sliced

1 tsp. ginger-green chili paste

6 cups- Water

4- Cloves

1″ Cinnamon stick

1 tsp. Jaggery, grated

1/4 cup- Coconut milk

Salt to taste

½ tsp. Black pepper powder

½ cup- Julienne Carrot

Method:

1. Heat butter in a vessel, add the onions, ginger-green chili paste and saute for 2 minutes.

2. Add the carrot and saute for another 7-8 minutes.

3. Add water along with cinnamon stick and cloves. Let it cook for about 25 minutes or till the carrot turn tender.

4. Discard the cinnamon stick and cloves. Cool, strain and puree the carrot mixture.
5. Add coconut milk to the pureed mixture, the left over strained stock and jaggery and let it simmer on medium heat for 5 minutes.

6. Add salt and combine.

7. Garnish with black pepper powder and julienne carrot.
8. Serve hot with croutons.

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Creamy Carrot Soup

Ingredients:

1 cup- Onion, chopped

¼ cup- butter, cubed

4 ½ cups- Carrots, sliced

1 large- Potato, peeled and cubed

2 cans (14-1/2 ounces each) - Chicken broth

1 tsp. Ginger, crushed

2 cups- Heavy whipping cream

1 tsp. Dried rosemary, crushed

½ tsp. Salt

¼ tsp. Black pepper powder

Method:

1. In a Dutch oven, saute onion in butter until tender.

2. Add the carrots, potato, chicken broth and crushed ginger.

3. Cover and cook over medium heat for 30 minutes or until vegetables are tender. Cool for 15 minutes.

4. In a blender, cover and puree in batches, return all to the pan.

5. Stir in the cream, rosemary, salt and black pepper powder.

6. Cook over low heat until heated through.

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