Yummy Hakka Noodles

Indian Vegetarian Street Food Special 
Indo-Chinese Fusion Cuisine

Yummy Hakka Noodles

Serves 2

Ingredients:

Ching’s Secret Vegetarian Hakka Noodles- 1 Pack

Onions- 2 Medium, Finely Sliced

Spring Onions- 4-6, Finely Sliced

French Beans- 6-8, Finely Sliced & Parboiled

Carrots- 1 Medium, Finely Sliced & Parboiled

Green Bell Peppers- 1 Medium, Finely Sliced

Cabbage- ¼ Cup, Finely Shredded

Ching’s Secret Dark Soy Sauce- 1 Tbsp.

Ching’s Secret Green Chilli Sauce- 2 Tbsp.

Ching’s Secret Red Chilli Sauce– 1 Tbsp.

Ching’s Secret Vinegar- 1 Tbsp.

Black Pepper Powder- ½ Tsp.

Salt- To Taste

Spring Onions- 1 Tbsp. To Garnish

Method:

In a Deep Bottom Pot, Boil the Water

Add Noodles into Water & as soon as they are Semi Cooked Drain

Add 1 Tbsp. Oil into Noodles, Mix well with Hands & Keep Aside

In a Non Stick Wok, heat Olive Oil on High Flame

Add Onions, Spring Onions, Cabbage & Sauté

Add Green Bell Peppers, French Beans, Carrots & Sauté

Add Dark Soy Sauce, Green Chilli Sauce, Red Chilli Sauce and Mix Well

Add the Noodles & Mix Well with 2 Mixing Spoons Gently so that the Noddles stay intact

Serve Hot Garnished with Spring Onion!

Tips:

Can add Boiled Green Moong Sprouts, Fresh/Frozen Green Peas, Fresh/Frozen Sweet Corn as well

Feel free to share your views & do let us know how this one turned out :)

Christmas Plum Pudding

Winter, Christmas & New Year- Festive Season Baking Special

Original Christmas Plum Pudding

Serves 4-6

1^st Stage Ingredients:

Star Anise- 2 No’s

Cinnamon Sticks- 1 Inch

Prunes- 1 Cup, Finely Chopped

Cranberries- 1 Cup, Finely Chopped

Fruit Peels (Sweet Lime, Oranges) - 100 Grams

Cherries- 1 Cup, Finely Chopped

Pure Vanilla Essence- 1 Tsp.

Dark Rum- 1 Cup

Brandy- 1 Cup

Fruit Juice (Apple/Orange/Grape Juice) - 2 Cup

Raisins (Kismis)- 2 Cup

2^nd Stage Ingredients:

All Purpose Flour- 2 Cup

Baking Powder- 1 Tsp.

Nutmeg Powder (Kuta Jaiphal)- ½ Tsp.

All Spice Powder (Kebab Cheeni)- ¼ Tsp.

Cinnamon Powder (Kuti Dalchini)- ½ Tsp.

3^rd Stage Ingredients:

Butter- 1 Cup

Brown Sugar- 1 Cup

Pure Vanilla Extract - 1 Tsp.

Eggs- 6 Nos.

Silver Foil/Parchment Paper/Baking Paper- To Cover

Water- As Needed For Water Bath

Amul Fresh Cream- 2 Big Cups

Sugar- 4 Tbsp.

Saffron- 1 Tsp.

Brandy- 60 Ml.

1^st Stage Method:

In a Bowl, Add Star Anise, Cinnamon Sticks, Prunes, Cranberries, Fruit Peels, Cherries, Vanilla Essence, Dark Rum, Brandy and Mix Well

Fruits especially Raisins Absorb most of the Alcohol

Mix the Fruits in Clockwise, Anti Clockwise and Clockwise direction. Mix & Turn the Spoon in 3 Times Total

Cover and keep the Mix refrigerated for at least 3 days

2^nd Stage Method:

This is the Step to Mix in All the Dry Ingredients

So at First we start with All Purpose Flour in a Sieve and Mix in the Powdered Spices. Gently Sieve all and Keep Aside

3^rd Stage Method:

Now would be the time to Whisk in the Butter & Brown Sugar to a Liquid Consistency

Mix in the Dry Ingredients, Carefully Fold Only in 1 direction

Mix in the Soaked Fruits-Spice Mix & Fold Well

The Batter Consistency should be a Wet & Sticky like a Cake Batter which would be Crucial as the Pudding can Either be Steamed in a Steamer or Make a Water Bath and Put it in the Oven

Grease the Cup with Melted Butter, Pour the Plum Batter with a Spoon and Settle the Batter down by Gently Patting down on Hands  

Cover the Cup with a Silver Foil/Parchment Paper/Baking Paper

For a Water Bath:

Add Water in 2 Aluminium Baking Vessel (Cover it just less than an Inch)

Preheat the Oven at about 150 Degree C

Put the Pudding Cups in it and let them Steam in the Water Bath in the Oven till 1 Hour

For Saffron Cream Sauce:

In a Pan Boil Cream, Sugar, Saffron and Brandy on a Low Flame till about 2-3 Minutes till it becomes a Thick Sauce-like Consistency

Keep the Sauce Aside

Check the Pudding, When done Invert it on a Serving Plate and Top it with Saffron Cream Sauce

Serve it Warm with Lots of Love just like All Our Christmas Wishes!!

Tips:

Let’s go back & rewind few decades back in the Western World, the Expensive Spices especially the Sweet Spices used in this Recipe was affordable just for few Festive Occasions So this Pudding was one of the highly awaited Dishes by the Family & became one of the Signature Christmas Recipes!

All Spice Powder includes a mix of Clove, Cinnamon, Nutmeg & Bayleaf

Prunes are Sweetened Plums just like Raisins are Sweetened Grapes!

For a Non Alcoholic Recipe- The Fruit-Spice Mix can be soaked in Fruit Juice (Apple/Orange/Grape Juice)

Raisins always absorb a lot of the Alcohol so we Add it in the end

Traditionally the Pudding was made 4 or 5 Weeks before Christmas

The Age Old belief is that while making a Plum Pudding, generally people especially every Child in the Home makes a wish & it will be granted. For the same, Mix the Fruits in Clockwise, Anti Clockwise and Clockwise direction again by turning the Ladle in same direction 3 times & don’t forget to Make a Wish!

Always mix your Dry Ingredients first while preparing for a Cake/Pudding

The Butter should always be at Room Temperature

Instead of Brown Sugar, Regular White Sugar can also be used in this Recipe

Folding in one direction is the Most Important, as the Cake/Pudding Rises Very Well this Way!

Variation:

Another Version of this Yummy Pudding is with the below Ingredients:

All Purpose Flour- ¾ Cup

Salt- A pinch

Bread Crumbs- 3/4 Cup

Butter- 4 Tbsp.

Cinnamon - ½ Tsp., Powdered

Nutmeg- ½ Tsp., Powdered

Mace- 1/2 Tsp., Powdered

Fresh Lemon - ½ Tsp. Rind Grated

Brown Sugar- ½ Cup

Raisins- 1 Cup

Cherries- ¼ Cup

Lemon Peel- ¼ Cup, Finely Chopped

Almonds- ¼ Cup, Blanched, Peeled & Chopped

Carrot- ½ Cup, Peeled & Finely Chopped

Eggs- 3, Lightly Beaten

Orange Juice- ½ Cup

Sherry- 2 Tbsp.

Method:

Put the All Purpose Flour in a Sieve with Salt. Gently Sieve both and Keep Aside

Mix Breadcrumbs in with the Flour

Add the Butter in the Flour-Breadcrumb mixture

Add Lemon Rind, Sugar, Powdered Spices. Dried Fruits, Fresh Peel and Nuts

Add Eggs, Carrot and Orange Juice

Add Sherry and let the Mixture to soak Covered Overnight

The Following Day, next Step would be to Transfer the Soaked Pudding Batter into 2 Moulds

Cover with Grease Proof Paper, Foil and Steam in a Double Boiler Continuously for 7 Hours at a Steady Temperature

Check to see if the Pudding is Done

Cover & Keep it Overnight to Cool

Reheat for a Minimum of 2 Hours just before Serving

Optionally can use Golden Sultanas (these are Dried Seedless White Pale Green Grapes) ½ Cup & 2 Tbsp. Of Rum

For Baking, any desired Ceramic/Glass/Aluminum/Silicon mould can be used

Tips:


English- Saffron
Hindi- Kesar/Zafran
Telugu- Kunkumapuvvu
  

P.S:
Courtesy Master Chef India Season 2 & Sanjeev Kapoor’s Unique Recipes, I was reminded by our Loved Ones to Post for Christmas- Different Varieties of Plum Pudding!!

Feel free to share your views & do let us know how this one turned out :)

Mulled Wine!

Winter, Christmas & New Year- Festive Season Mocktail Special

Mulled Wine!

Ingredients:

Oranges- 2 Large No's

Lemon & Lime Peel- 1 No.

Castor Sugar- 60 Grams

Whole Cloves- 5 No's

Cinnamon Stick- 1 No.

Star Anise- 3 No's

Fresh Bay Leaves- 3 No's

Whole Vanilla Essence- 1 Tsp.

Red Wine- 1 Bottle

Method:

Peel Oranges, Lemon & Lime in Large Thick Pieces and Keep Aside

Put a Deep Bottomed Non Stick Saucepan/Pot on Medium Heat

Add Castor Sugar, Bay Leaves, Vanilla Essence (or Fresh Vanilla Bean), Cloves, Star Anise, Cinnamon Bark, Orange Rind Zest (also skip the Bitter White Part), Orange Juice, Some Red Wine to cover the Ingredients and let it Boil till the Sugar Melts

Again Add another Round of Wine and Simmer for about 4-5 Minutes till all the Alcohol disappears and a Thick Syrupy Texture appears.

Strain & Serve Warm on a Chilly Day with Traditional Italian Dessert Panettone!

Tips:

Enjoyed throughout Europe (Bosnia & Herzegovina, Britain, Bulgaria, Croatia, Czech Republic, France, Germany, Hungary, Italy, Latvia, Poland, Romania, Russia, Turkey) with Different Names & Methods of Preparation

Mulled Wine is also called Vin Brulé ("Burned Wine" in Northern Italy!

Wonderful Aroma of the Whole Spices lingers throughout the House when this Festive Drink is prepared

Serve it on a Cold Winter Night, or on a Christmas Get together, New Year’s Eve, this Drink Enjoyed by All!

Variations:

White Wine can also be used instead of Red Wine 

Interestingly, an Alcohol-Free form of Mulled Wine can be made with Fruit Juice instead of Wine.

Feel free to share your views & do let us know how this one turned out :)

Fruit Custard

International Egg less Sweets Special

Fruit Custard

Serves 4 to 6

Ingredients:

Apples- 1 Medium

Oranges- 1 Medium

Pears- 1 Medium

Black Grapes- 12 to 15 No’s

Kiwi- 1 Medium

Papaya- ½ Cup

Pomegranate Seeds- ¼ Cup

Milk- 2 Cups

Custard Powder- 3 Tbsp.

Sugar- 3 Tbsp

Dry Fruits (5 Almonds, 5 Pistachios) - To Garnish

Cherries- To Garnish

Method:

Soak Almonds Overnight
Drain, Peel & Slice Almonds

In a Bowl, Add 3 Tbsp of Cold Milk with 2 Tbsp of Custard Powder and Mix it properly.

Boil the Remaining Milk

Gradually add the Custard-Milk Mix and Stir continuously.

Add Sugar and Mix Well.

Bring the Custard Mix to a Boil. Keep the Custard aside to Cool

Meanwhile, Wash & Dice Apples & Pears

Wash, Peel and Dice Papaya into Medium size.

Peel the Orange & remove the Skin and Seeds.

Wash, De Seed & Dice Grapes.

Gently Peel the Kiwifruit and Dice into Small Pieces. 
Roast, Cool, De Skin & Slice Pistachios

In the Meantime, as Custard Cools, add the Mixed Fruits

Garnish with Dry Fruits, Cherries and Serve Immediately!

 

Tips:

·         Try to use at least 4.5 % Fat Milk for a Creamy & Yummy looking Custard!

·         Can add Bananas as well but make sure that they are Mixed with the Custard just before Serving, as they tend to lose Water easily

·         Diced Apple and Pears should be Soaked in Water to prevent Discoloration.

It is Easy to Remove Pomegranate Seeds Soaked in Water as the Waste particles will float in water and can be discarded easily
Almonds can also be used this way- Microwave in 1/2 Cup Water for Couple of Minutes, Cool & Peel for Quick Usage
Chopped Dates can be added

Variation:

Keep the Custard to Chill in the Refrigerator.

Garnish with Dry Fruits, Cherries & Serve Chilled!

Feel free to share your views & do let us know how this one turned out :)

Split Green Gram Lentil & Rice Porridge (Moong Dal Khichdi)

Indian Vegetarian Main Course Special
Madhya Pradesh/Punjabi/Uttar Pradesh Cuisine
Split Green Gram Lentil & Rice Porridge (Moong Dal Khichdi)

Quick, Easy and Smart Usage of Available Items at Home!

Serves 4

Ingredients:

Extra Light Olive Oil/Olive Pomace Oil & Ghee- 1 Tbsp.

Medium Grain Rice (Chawal)- 1 Cup

Split Green Gram Lentil (Yellow Moong Dal)- ½ Cup

Cumin Seeds (Jeera)- 1 Tsp.

Onions- 1 No., Finely Chopped

Ginger- 1 Inch, Crushed & Finely Chopped

Green Chillies- 2, Finely Chopped

Tomatoes- 1, Finely Chopped (Optional)

Fresh Coriander Leaves- 1 Tbsp., Finely Chopped (Optional)

Method:

Heat Oil & Ghee in a Pressure Pan

Add Cumin Seeds and Sauté

Add Onions, Ginger, Green Chillies and Sauté

Add Rice, Moong Dal and Mix Well

Add Water, Cover and Pressure cook on Medium High Flame for about 3 Whistles

Turn the Flame off and Serve Hot with Set Curd, Pickle, Papad, and a little extra Ghee on top!

Tips:

Can add De Stringed, Finely Chopped & Par Boiled French Beans & Carrots

Can add Baby Corn, Spring Onions optionally

This Khichdi would be a Perfect Quick 30 Minutes Recipe

Ayurvedic Texts suggests that our Health exists when the 3 Doshas- Vata (Wind), Pitta (Bile)

and Kapha (Phlegm) of the body stay in harmony. Ayurveda/Naturpathy does have a Cure for most Dosha Imbalances through a Strict Regime which includes proper Diet & Lifestyle, Herbal Preparations, Exercise & Tranquillity Routine like Yoga & Meditation, Ayurvedic Therapies & Panchakarma (for Deep Cleansing Process)

So, as our Mind-Body balance needs rejuvenation, ditch the strict Healthy Food once in a Week and indulge in Some Gorging Yummy Food. Don’t forget to De-Toxify and Calm your System with some Mild Comfort Food and this is where Khichdi helps. This can be had after a Long Tiring day/Stomach Upset/Female Menstrual Days or just a Quick Fix with Leftover Vegetables

Variations:

Can prepare this Dish in a Non Stick Deep Bottom Pot instead of a Pressure Cooker

If preparing in a Pressure Cooker, just add Vegetables like Chopped French Beans & Carrots with the Rice

For a Complete Meal with Rich Exotic Flavours, and add Ghee in the Beginning and while Serving, Cinnamon Stick, Chopped Potatoes, Whole Red Chillies, Red Chilli Powder, Fennel Seeds Powder (Kuti Saunf), Fenugreek Seeds Powder (Kuti Methi), Garam Masala Powder, and Crushed Dried Fenugreek Leaves (Kasuri Methi)

Feel free to share your views & do let us know how this one turned out :) 

Mast Kalandar @ Chennai

Mast Kalandar at Velachery, Chennai

Saatvik Items like Gobhi & Aloo Parantha, Dal Chawal are available on demand

Hara Bhara Kebabs:

 Aloo Tikki Chat:

 

Mast Kalandar Mast Maha Thali
22 Items!!

Halka Phulka (HP 3) Thali:
this picture is updated from 17th August 2012 since when I felt the Thali Look, Taste & overall Quality was better than before
This Thali has Salad, 3 Phulkas, Dry Sabzi- Kala Chana, Gravy- Shahi Paneer, Fried Rice, Chana Dal, Gulab Jamun, Chaas

Newly Introduced Navratri Thali

Feel free to share your views & do let us know of any Quality Bakeries/Cafe/Restaurants in your area :)

Black Eyed Peas in a Tomato Based Gravy (Lobia made in Jain/No Onion-Garlic Style)

North Indian Vegetarian Main Course Special
Punjabi/Uttar Pradesh Cuisine
Black Eyed Peas in a Tomato Based Gravy (Lobia made in Jain/No Onion-Garlic Style)

One of our Family's All-Time Favorite!


Ingredients:

Black Eyed Peas (Lobia)- 1 Cup, Washed & Soaked Overnight

Tomatoes-3 Medium, ground into a fine Paste

Green Chillies- 3 no’s, Finely Chopped (Slit/Paste)

Ginger- 1 Inch 
Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Cumin Seeds-1 Tsp.
Bay Leaf- 1

Cinnamon- 1 Inch Stick

Cloves- 1 No.

Turmeric Powder (Haldi)- ½ Tsp.

Red Chilli Powder- 1 Tsp.

Coriander Powder- 2 Tsp.

Cumin Powder-  1 Tsp.

Garam Masala- 1 Tsp.
Salt- To Taste

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Extra Ingredients (all remain the same like my other Lobia recipe except that this one is Without Onions):

Whole Red Chillies- 3 No’s

Big Black Cardamon Powder- 1/2 Tsp.

Black Pepper Powder- ½ Tsp.

Lemon Juice- 1 Tsp.

Method:

Take a mix of 2 Cinnamon sticks, 2 Cloves, 2 Big Black Cardamom and 2 Chopped Green Chillies tied in a Muslin Cloth as a Spice Bag (Potli)

Put this Spice Bag in the Lobia while it boils, remove and keep the Spice Bag aside after Lobia is cooked

Heat Oil in a Pressure Pan/Non Stick Pan on Medium flame

Add Whole Red Chillies, Cumin Seeds and sauté till they crackle

Add Ginger Paste and Sauté till Golden Brown

Add Masalas diluted in water (Turmeric, Red Chilli Powder, Coriander Powder, Salt) and Sauté

Add Tomatoes and Stir Fry (Bhunno) till Oil surfaces in the Gravy

Add Boiled Lobia, bring to boil and Cover to cook on Low Flame

Sprinkle Big Black Cardamon Powder and Black Pepper Powder

Garnish with Fresh Coriander Leaves

Tips:

Cumin Powder can be used instead of Cumin Seeds

The Whole Spices (Bay Leaf, Cinnamon, Cloves) are optional and can be replaced with just Fresh Garam Masala Powder just before taking the Lobia off the flame 

In this Recipe make a paste of Ginger and Tomatoes separately

Tomato Puree can be used to enhance the Rich Red Colour of the gravy and also in case Roma Tomatoes aren’t available

Feel free to share your views & do let us know how this one turned out :)

Gram Flour Dumplings in Smoked Yoghurt Gravy (Kadhi Pakoda/Karhi Bari)

North Indian Vegetarian Main Course Special

Bihari Cuisine
Gram Flour Dumplings in Smoked Yoghurt Gravy (Kadhi Bari/Pakoda)

Serves 4

Ingredients:

For Gram Flour Dumplings (Bari/Pakoda):

Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying

Chickpea/Gram Flour (Besan)- 1- 1/2 Cup

Turmeric Powder (Haldi)- ½ Tsp.

Baking Soda- Pinch

For Gram Flour Gravy (Kadhi):

Yoghurt (Dahi)- 1 Cup

Chickpea/Gram Flour (Besan)- 4 Tbsp.

Water- 3 Cups

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

For Tempering (Tadka):

Extra Light Olive Oil/Olive Pomace Oil- 2Tsp.

Mustard Seeds (Rai)- ½ Tsp.

Asafoetida (Hing)- Pinch

Cumin Seeds (Jeera)- ½ Tsp.

Caraway/Carom Seeds (Ajwain/Vamu)- a Pinch

Fenugreek Seeds (Methi)- Pinch

Whole Red Chillies- 3-4 No’s , Broken (Depends on the Chilli’s variety)

Turmeric Powder (Haldi)- ½ Tsp.

Method:

For Gram Flour Dumplings (Bari/Pakoda)

Sieve Besan and  Gradually mix Water to make a Smooth Batter avoiding Lumps (preferably with Hands/ Whisker)

The Batter should be Semi-Solid and  thicker than Pancake Batter, Keep aside for 10 minutes

Heat Oil in a Deep Skillet (Kadhai) on High Flame; carefully check to see if the Oil is ready to Deep Fry by putting a Drop of the Prepared Batter in the Hot Oil, if the Batter rises on Top of the Oil it means the Oil is ready.

Slowly pour the Batter with a Spoon one Bari at a time, Deep Fry till Reddish Brown, Drain and Keep Aside in a Bowl of Salted Cold Water

For the Gravy (Kadhi):

Beat the Set Curd/Yoghurt with a Whisker/Blender till Smooth

Add 2 Cups of Water, ½ Cup of Besan , Turmeric Powder (Haldi) and Whisk well

Bring the Gram Flour (Besan)- Yoghurt (Kadhi) Mixture to a boil in a Deep Bottom Non Stick Pot.

Keep Stirring the Kadhi till the Raw Smell of Besan disappears, bring Kadhi to a Boil and bring the Mixture to a Thick Gravy Consistency for about 10 Minutes

Add Tomatoes and Mix for about 5 Minutes

Add Dumplings and cook for about 5-7 Minutes covered till Bari gets absorbs in the Gravy

Heat 2 Tsp. Oil in a Pan, Add Tempering Ingredients (Mustard Seeds, Cumin Seeds, Carom Seeds, Fenugreek Seeds (Methi) and Broken Red Chillies) and Fry on Low Flame. As Seeds start to Crackle, add Asafoetida (Hing)

Serve Hot with Steamed Rice!

Tips:

One of the Techniques of the Bihari Cuisine is ‘Smoking Food’, especially with frying Whole Red Chillies/Chilli Powder in Oil which brings out a nice Smoky Flavour

Traditionally, Mustard Oil is used in Bihari Cuisine which adds to the Smoky Falvor

Some Variations in this Dish can be:

1-      Can add Carom Seeds (Ajwain), Cumin Seeds (Jeera) in the Bari Batter as well

2-      Can add Finely Chopped Onions, Chopped Green Chilies, and Chopped Fenugreek Leaves (Methi) in the Bari Batter

3-      Can Add Cumin Powder (Kuta Jeera), Coriander Powder (Kuta Dhaniya) in the Bari Batter

     P.S: Thanks to Mrs. Alpana Mishra from San Jose California for her rock solid support during my stay in CA, and I would like to dedicate this Recipe to Alpanaji :) 
            
  
       Feel free to share your views & do let us know how this one turned out :)