Here are some interesting pictures..........

Stir-Fried Baby Bok Choy With Garlic Recipe. Tdy Lunch will b v Tasty. Won't it be?

Stir-Fried Baby Bok Choy With Garlic


Ingredients:

1/3 cup Vegetable broth, 1 tablespoon Ching's Secret Soy sauce, 1/2 teaspoon cornstarch, 3 tablespoons peanut or vegetable oil, 1/4 cup finely chopped garlic, 8 cloves, 2 pounds baby Bok Choy halved lengthwise, 2 teaspoons Sesame oil.



Method:

Combine broth, Ching's Secret Soy sauce, cornstarch, and 1/2 teaspoon salt until starch dissolves in a flat-bottomed wok with lid. Heat wok over high heat until drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilt wok to coat sides. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half the choy and stir-fry until leaves wilt, about 2 minutes, then add the balance Choy and stir-fry until all the leaves are bright green and limp, about 2 to 3 minutes total .Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover and cook, stirring, until vegetables are clear tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a plate.

Baby Bok choy has a sweeter flavor than adult varieties. For a lighter taste, feel free to stir-fry the baby bok choy in olive oil. Low-sodium chicken broth or Water can be used in place of Veg Broth.

Ready in approx 30min.

Honeyed Noodles with Vanilla Ice Cream Recipe - This Diwali will be very Sweet!! Will u make this tonight?

Honeyed Noodles with Vanilla Ice Cream

Ingredients:

1 packet Ching's Hakka Noodles, 2 tablespoons oil, salt to taste, oil for deep frying, 1 tablespoon sugar, 2 tablespoons honey, 1 teaspoon sesame seeds toasted

Method

Boil 4 cups of water and add 2 tablespoons of oil. Add the Ching's Hakka Noodles while stirring occasionally and cook until they are parboiled. Drain well. Spread the noodles on a clean piece of cloth and allow to dry for at least 2 to 3 hours. Heat plenty of oil in a wok or frying pan over a medium heat. Fry small quantities of noodles at a time in the hot oil until golden brown. Remove the noodles from the oil and drain on absorbent paper. Repeat with the remaining noodles. Use as required.

Tip-

If the noodles still look a bit soft after drying, sprinkle a little cornflour over them and then deep fry them.In a small vessel, combine the sugar with 1 teaspoon of water and heat over a slow flame. When the sugar melts, add the honey and sesame seeds and mix well. Keep warm.Place the crispy noodles on a large serving plate. Reheat the honey sauce and pour over the noodles. Serve immediately with the Vanilla Ice cream. Traditionally this dish is called "Darsaan".

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.