Vegetarian EightTreasure Recepie {Also called "Buddha's Delight". The Chinese believe Eight is a lucky number.}

Ingredients:

2 tablespoons vegetable oil, 4 spring onions sliced, 2 cloves garlic finely chopped, 60g green pepper seeded and diced, 60g red pepper seeded and diced, 2 fresh hot green chillies seeded and sliced, 125g water chestnuts diced, 2 cakes spiced tofu6 dried black winter mushrooms soaked in hot water for 25 minutes drained, 125g cucumber diced, 2 tablespoons black bean paste, 1 teaspoon rice wine, 1 teaspoon red bean paste 1 teaspoon Ching's Secret Soy sauce, 1 teaspoon brown sugar, 1/4 teaspoon ground white pepper, 2 tablespoons water, 1 teaspoon sesame oil to serve

Method:

In a wok, heat vegetable oil, add spring onions and garlic, and stir fry for 3-4 minutes until just beginning to colour. Add pepper (capsicum), chillies and water chestnuts; stir fry for 1 minute.Stir in remaining ingredients except sesame oil and cook for 3 minutes.

Vegetable Chowmein

Ingredients:

400 gm Ching's Hakka Noodles, 5 cups water, 1 tsp salt, 7 tbsp oil, 2 tsp Smith and Jones Ginger Garlic paste, 1 tsp chilli powder, 1 cup cooked thinly sliced vegetables, 1 large onion - thinly sliced, 1 tsp Ching's Soy Sauce, 1 tsp salt, 2 tsp chopped celery, 1 tbsp Ching's Vinegar, 1 tsp Ching's Green Chilli sauce

Method:

Take a pan and pour water in it. Add salt and bring it to a boil. Now, add Ching's noodles into it and cook until they are 'bite like'. Just blanch, if fresh, and cook for some more time, if dry. After they have been desirably cooked, drain them immediately and cool under running water, till the noodles are thoroughly cooled. This stops the cooking of the noodles immediately. Now, add 1 tbsp of the oil into the noodles, so that they do not stick with each other, and leave in the strainer till required. Now take a pan and heat the rest of the oil in it.   Put garlic mixture and onions in it, after the oil is hot. Stir fry over high heat, till onions become glossy. After this, add vegetables in it and stir. After the vegetable are sautéed, add Ching's Soy sauce, salt, celery, vinegar and chili sauce in it. Mix the ingredients well and now add the Ching's Hakka noodles. Stir-fry till the noodles are well mixed into the spices. All this should be done over high heat. Serve steaming hot.

one of our most favourite dessert itemsz...

 

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BASOONDI An Indian speciality dessert. Preparation Time : 10-15 minutes Cooking Time : 20-25 minutes Servings : 4

INGREDIENTS Milk 1 1/2 litre Almonds, blanched and peeled 1/2 cup Pistachios 8-10 Sugar 3/4 cup Saffron (kesar) a few strands Sunflower seeds (charoli/chironji) 2 tablespoons

METHOD Reserve a few almonds for garnishing and make a paste of the rest. Slice the reserved almonds and pistachios. Bring milk to a boil, stirring continuously. Simmer over low heat till milk coats the back of the spoon. Stir in almond paste dissolved in half a cup of water or milk and mix well. Add sugar and saffron and cook till sugar gets fully dissolved. Chill and serve garnished with sliced almonds, pistachios and chironji.

One of our most favourite dishes.............

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AMERICAN CHOPSUEY Noodles, vegetables and chicken in sweet and sour Chinese sauce. Preparation Time : 15 minutes Cooking Time : 15 minutes Servings : 4

INGREDIENTS Noodles 300 grams Salt to taste Oil 6 tablespoons + to deep fry Cornflour/ corn starch 2 tablespoons Ginger, chopped 1 inch piece Garlic 3-4 cloves Onion , sliced 1 medium Boneless chicken, cut into thin strips 400 grams Carrot, cut into thin strips 1 medium French beans, cut into thin strips 4-5 Cabbage, shredded 1/4 medium Spinach, shredded 6-8 leaves White pepper powder 1/2 teaspoon MSG 1/4 teaspoon Sugar 1 teaspoon Tomato sauce 4 tablespoons Vinegar 1 tablespoon Chicken stock 1 cup Bean sprouts 1 cup Tofu, cut into thin strips 100 grams Eggs 4

METHOD Heat sufficient water, add little salt and one tablespoon of oil and bring to a boil. Add noodles and boil on high heat until almost cooked. Remove, drain and cool. Divide the cooked noodles into four equal portions, form into a nest and deep fry in hot oil till light brown and crisp. Remove and drain on an absorbent kitchen towel. Blend cornstarch in quarter-cup water and set aside. Heat two tablespoons of oil in a wok, add chopped ginger, garlic and stir-fry briefly. Add sliced onion and sauté for a minute or until it turns translucent. Add chicken and stir-fry on high heat for two minutes or until the moisture evaporates. Add carrot, beans, cabbage, spinach and stir-fry for two minutes or until the vegetables are just cooked but still retain the crispness. Add pepper powder, MSG, salt and sugar. Stir in the tomato sauce and the vinegar. Pour in the stock, bring to a boil, reduce heat and stir in the blended cornstarch. Simmer for two minutes or until it thickens to a sauce consistency. Add bean sprouts and tofu and stir well. Meanwhile using the remaining oil, prepare fried eggs in a non-stick fry pan. Arrange a portion of the fried noodles on a plate, pour a portion of the prepared sauce and top with a fried egg. Serve hot immediately.

FARALI MISSAL

Mail a Friend Your Name:   ReferTo Name:   Your Email :   ReferTo Email :   * mandatory information Add To My Favourites Print This Recipes ShareThis FARALI MISSAL Missal is a very marathi eat.. a mix of potatoes, groundnuts and assorted fried specially for fasting days. Preparation Time : 20-25 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS Potatoes, boiled 4 large Ghee 2 tablespoons Cumin seeds 1 teaspoon Green chillies, chopped 3 Ginger, chopped 1 inch piece Sugar 1 teaspoon Sea salt to taste Roasted peanuts 1/2 cup Roasted peanuts, crushed 2 tablespoons Fresh coriander leaves, chopped 1 tablespoon Batata chiwda 1/2 cup METHOD Cut potatoes into half inch sized cubes. Heat ghee in a kadai, add cumin seeds. When they change colour add the green chillies and ginger and fry for a minute. Add potato cubes and toss. Add one and a half cups of water, sugar and salt and mix. Add peanuts and crushed peanuts and continue to boil, mashing the potatoes slightly. Reduce heat and simmer till slightly thick. Add half the coriander leaves and mix. Transfer into a serving dish, sprinkle batata chewda and the remaining coriander leaves on top and serve immediately.