HYDERABADI MUTTON BIRYANI 

INGREDIENTS

• 1 kg Rice
• 1 kg Mutton
• 10 gms Cardamom 
• 10 gms Cinnamon
• 10 gms Cumminseed
• 10 gms Cloves
• 40 gms Ginger 
• 20 gms Garlic
• 100 gms Green Chillies
• 50 gms Fried Onion
• 1 bunch Coriander Leaves
• 1bunch Pudina
• 2 Lemon
• 1/4 Curd
• 1/4 kg Ghee

METHOD

1. Wash mutton and take it in a vessel.
2. Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
3. Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
4. Take 2 litres of water in a vessel and put it on the stove.
5. When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
6. Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
7. Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
8. Then turn off the stove. Leave the stuff for 15 minutes.
9. Hyderabadi mutton biryani is ready to serve.

KASHMIRI PULAO 

INGREDIENTS

• 500gms Long Grain (Basmati) Rice
• 100gms Onion sliced vertically
• 5gms Cinnamon (dalchini)
• 5gms cardamom (Elaichi)
• 5gms cloves
• a pinch of turmeric powder
• 1gm saffron (kesar)
• 10 ml Milk
• 20gms walnut
• 20gms cashew nut
• 1litre water
• 50gms oil
• salt to taste

METHOD

1. Wash and soak rice.
2. Heat oil and fry onions till golden brown and remove.
3. Fry whole spices, turmeric powder, add rice and sauté.
4. Add half-saffron dissolved in little warm milk.
5. Add hot water and mix well.
6. Cook a little. Finish with remaining saffron and cook till grains are separated and done.
7. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

VEGETABLE BIRYANI 

INGREDIENTS

   2 cups Basmati Rice 

1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

METHOD

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle.

KESAR PULAO

KESAR PULAO

INGREDIENTS

1cup long grain (basmati) Rice
1cup Sugar (or according to taste)
3-4 Cardamom (green elaichi, split & crushed)
Few strands of Saffron (kesar)
4 cloves
11/2tbsp Mixed Dry fruits (Pista, cashewnut, almond)chopped
1tsp Raisins
a Pinch of saffron (kesar)color dissolved in 2tsp warm water
2 tbsp pure ghee
1 tbsp mustard seeds
silver paper (varak)
Water for boiling rice.

METHOD

• Wash soak and drain rice.
• Bring water to boil and add the rice and simmer the flame.
• When rice is half done add sugar (dissolved in little water) and ghee.
• When fully done add the saffron, cardamom, cloves and half of the dry fruit.
• Stir gently and cover for 10 minutes.
• Garnish it with remaining dry fruit and silver paper.
• Serve the kesar pulao fresh and hot.

GARLIC RICE

GARLIC RICE 

Here is a recipe for rice flavoured with garlic and green chillies. learn how to make garlic rice.

INGREDIENTS

•    2 cup cooked rice
• 2 tsp crashed garlic
• 2 green chillies chopped
• 2 tblsp cashewnuts (kaju)
• 1 tblsp almonds(badam), slivered.
• 1 tsp chopped fresh coriander
• 2 tblsp ghee
• Salt and pepper to taste

  METHOD

• Take a heavy wok and heat ghee in it.
• Now add garlic and green chilies to it.
• Once garlic turns golden in color, add the dry fruits and roast for half a minute.
• Now add the cooked rice, sprinkle salt and pepper and mix well.
• Garnish the Garlic Rice with fresh coriander and serve.

HYDERABADI BIRYANI

HYDERABADI BIRYANI 

INGREDIENTS

• 350 gms Basmati Rice 
• 200 gms Potatoes 
• 200 gms Carrots 
• 100 gms Onions 
• 4 Green Chilies 
• 30 gms Ginger 
• 20 gms Garlic 
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder 
• 1 cup Curd 
• 1 tsp Saffron 
• 2 tbsp Milk 
• 1/3 cup Mint ( Pudina leaves )
• 1/3 cup Coriander Leaves 
• 4 tsp Rose Water 
• 50 gms Cashewnuts 
• 50 gms Almonds 
• 25 gms Raisins 
• 120 gms Ghee 
• Salt To taste

METHOD

1. Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
2. Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
3. Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
4. Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
5. Soak the almonds in water for half an hour and keep aside.
6. Beat the curd in a bowl and divide into two equal portions.
7. Dissolve saffron in warm milk and add it to one portion of the curd mixture.
8. Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
9. Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
10. Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
11. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
12. Add the dry fruits and nuts when the vegetables are done.
13. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
14. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
15. Place a moist cloth on top, cover the lid tightly so that it gets sealed.
16. Put the handi on dum in a pre-heated oven for 15-20 minutes.
17. Serve the hyderabadi biryani hot with mint chutney and other vegtables.

CHICKEN TIKKA MASALA

CHICKEN TIKKA MASALA

INGREDIENTS

• 1 cup fresh yogurt (should not be sour)
• 1 cup finely chopped fresh coriander leaves
• 2 tbsps ginger paste
• 3 tbsps garlic paste
• 3-4 tbsps garam masala
• 6 peppercorns/ 2 dry red chillies
• 3 tbsps lime/ lemon juice
• 1/2 tsp orange food coloring
• 1 kg chicken (breast or thigh) skinless and cut into 2" chunks
• For the gravy:
• 2 medium-sized onions finely chopped
• 6 cloves garlic chopped fine
• 5 pods cardamom
• 1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
• 2 tbsps garam masala
• 2 tsps soft brown sugar
• 1 cup single cream
• 3 tbsps almonds blanched and ground to a paste
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• Salt to taste

METHOD

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
• Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
• Thread the chicken onto skewers and keep ready.
• Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
• To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
• Now add the cardamom and the garlic. Fry for 2-3 minutes.
• Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
• Add the grilled Chicken Tikkas (chunks/ pieces) and stir. Cook for 10 minutes.
• Add the cream and mix well. Turn off the flame.
• Garnish the dish with chopped coriander leaves and serve hot with Naans.

Tip: To get a genuine smokey restaurant taste in your homemade Chicken Tikka Masala: Make a small bowl out of aluminum foil and place on top of the cooked Chiken Tikka Masala. Now burn a golf ball-sized lump of coal till red hot. Place this piece of coal in the foil 'bowl' and immediately cover the chicken dish. Allow to stand for 5 minutes. Uncover, remove coal and foil 'bowl', garnish Chicken Tikka Masala and serve.

BUTTER CHICKEN

BUTTER CHICKEN

INGREDIENTS

300 gms Chicken breast boneless Marinate: 1 -2 tsp hung thick curd 1 tsp salt 1/2 tsp red chilli powder 1 tsp tandoori masala 1/4 tsp tandoori color Curry 2 tblsp Butter 2 tsp garlic paste 1 green chilly sliced 1/2 tsp Cumin powder 1/2 tsp Red chilly powder 1 tsp Salt 6 or 1/2 kg Tomato 10 Cashewnuts 1 Big tblsp Tomato Ketchup 1/2 tsp Sugar 1/4 cup Water 1/2 cup milk 2 tblsp Cream 1/4 tsp garam masala 1 tsp fenugreek crushed Finely chopped coriander leaves

METHOD

1. In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs
2. Blanch, peel and puree the tomatoes. Keep aside.
3. Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.
4. For the curry heat the pan and add butter and immediately add the garlic paste.
5. Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
6. Add the tomato puree and cook till the gravy leaves the side.
7. Lower the flame and add the cashewnut paste and stir constantly.
8. Now add the tomato ketchup, sugar and 1/4 cup water.
9. Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
10. Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
11. Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
12. Now add the garam masala and crushed fenugreek leaves. Mix well.
13. Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
14. Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in
15. Note:
    1. Milk should be at room temperature before adding to the gravy.
    2. Add milk and cream at low flame only.
    3. Add the garam masala only at the end.

PUNJABI CHOLE

PUNJABI CHOLE

INGREDIENTS

• 250 gms kabuli channa, soak in water overnight
• 3 green chillis, slit length wise
• 1 tsp grated ginger
• 1/2″ cinnamon stick
• 1 whole black cardamom
• 1 bay leaf
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp red chilli pwd (adjust to suit your spice level)
• fresh coriander leaves for garnish
• salt to taste
• 1 1/2 tbsps oil
• For Masala Pwd: (dry roast on low to medium flame for 4 mts and grind to a fine powder)
• 1 1/2 tbsps coriander seeds
• 1 1/2 tsps anardana (dried pomegranate seeds)
• 3 cloves
• 1″ cinnamon
• 2 black cardamoms
• 1/2 tsp pepper corns
• 3/4 tsp cumin seeds

METHOD

1. Pressure cook the chickpeas along with 3 cups of water, large pinch baking soda, a tea bag, cinnamon and one large black cardamom (badi elaichi) till soft. The chickpeas should be soft and not be overcooked and mushy. Drain the water and keep aside for latter use and discard the tea bag.
2.  Heat oil in a heavy bottomed vessel, add green chillis, grated ginger and bay leaf. Saute for few seconds.
3.  Add the chopped onions and saute till transparent. Add red chili pwd and salt. Mix well. Add the tomatoes and cook until soft and oil separates, approx 13-15 mts.
4.  Add the ground masala pwd and mix well.
5. Add the boiled channa (keep aside 2-3 tbsps of boiled channa and mash). Cook on simmer for 4 mts. Add the left over water and if necessary add another cup of water and bring to a boil. Add the mashed channa and mix. Cook for approx 18-20 mts or till you achieve a slightly thick gravy.
6.  Adjust the salt and turn off heat. Garnish with fresh coriander leaves.
7. Serve hot as a snack garnished with chopped onions or with bhatura or rotis.

MIX VEGETABLE

MIX VEGETABLE

INGREDIENTS

• 1 large onion quartered
• 3 medium-sized tomatoes quartered
• 2 green chillies (reduce if you want less heat)
• 5 cloves garlic
• 1" piece of ginger
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder (optional)
• 1/4 tsp turmeric powder
• 1 tsp garam masala
• 500 gms chunky, mixed frozen vegetables - for example cauliflower, broccoli, beans, corn, peas...
• Salt to taste
• 4 tbsps thick unsweetened yogurt (must not be sour), whisked till smooth
• Chopped fresh coriander to garnish

METHOD

• Thaw the vegetables completely. I like to do this by setting them out on a plate for some time. You could thaw them in the microwave but I find that this makes them mushy.
• While the vegetables are thawing, put the quartered onion, tomatoes, green chillies, ginger and garlic into a food processor and grind into a smooth paste. There is no need to add any water to this while grinding as the juices from the tomatoes will provide sufficient liquid.
• Heat the cooking oil in a deep pan on medium heat. When hot, add the above mixture and all the powdered spices including the garam masala.
• Stir and fry/ sauté till the oil begins to separate from the masala. Stir often to prevent the masala from sticking and/ or burning. You may even need to sprinkle some water every now and then to prevent the masala from sticking and burning.
• When the masala is done (as above), add the mixed vegetables and stir gently. Season with salt to taste and add half a cup of warm water. Cook till the vegetables are tender but not pulpy/ overcooked. Remove from heat and stir in the yogurt till fully blended.
• Garnish with chopped fresh coriander and serve with Jeera Rice, plain rice, hot Chapatis or Parathas!

KADAI PANEER

KADAI PANEER

INGREDIENTS

• Paneer Cubes (Cottage Cheese) – 1 cup
• Onion, medium – 2
• Tomato, large – 3
• Capsicum (Bell pepper), big – 1
• Ginger garlic paste – 1 tsp
• Cinnamon – 1 inch stick
• Cardamom – 2
• Cloves – 2
• Whole coriander seeds – 2 tsp
• Whole dry red chilies – 2
• Bay leaf – 1
• Cumin seeds – 1 tsp
• Red chili powder – 1 tsp
• Turmeric powder – 1/8 tsp
• Coriander leaves – 2 tbsp
• Kasuri methi (Dried fenugreek leaves) – 2 tsp 
• Salt – to taste
• Oil or ghee – 2 tbsp

METHOD

1. I cut the paneer slab into triangle shapes instead of cubes. Chop the capsicum into big cubes and keep it ready. Chop the onion and tomatoes and keep it ready. 
2. Heat a pan. Add cinnamon, cardamom, cloves, coriander seeds, red chilies and dry roast for 2 mins over low flame till the aroma arises. Take care not to burn them. Transfer to a plate and let it cool. Powder it fine and keep aside. 
3. Heat a wide pan with either oil or ghee or a combination of both. Add cumin seeds and when it sizzles, add bay leaf, onions, ginger garlic paste and sauté over low flame will the onions turn pink.
4. Now add tomato, a pinch of salt and sauté for 3-4 mins till the tomato turns mushy. 
5. Now add capsicum, red chili powder, turmeric powder, salt, 1/4 cup water and mix well. Close the pan with a lid and cook for 2-3 minutes. By now the capsicum would have softened and the raw smell of the chili powder would be gone. 
6. Now add the sliced or cubed paneer, coriander leaves, ground spice powder, mix well. 
7. Sprinkle about 1/4 cup water, if the curry is thick. Close the pan with a lid, leaving a small gap and let it cook for 5-7 minutes over low flame. Switch off flame and add crushed methi leaves. Mix well and keep the pan closed with a lid till serving.
8. Kadai Paneer is ready to be served with hot chapathis/rotis, phulkas or Naan.
   

SHAHI PANEER

SHAHI PANEER

INGREDIENTS

250 gms cottage cheese (cut in cubes) 
3 tbsp clarified butter 
1 inch piece of ginger (finely chopped)
1 green chili (slit lengthwise) 
1 onion (grated) 
4 tomatoes (chopped) 
2 brown cardamoms (crushed) 
1 bay leaf
1/2 cup beaten curd 
30 gms melon seeds or 2 tblsp cashew nut paste 
1tsp salt
1/2 tsp cumin powder 
1/2 tsp red chili powder 
3/4 tsp garam masala 
2 tbsp tomato sauce 
1/4 - 1/2 cup milk 
1 tsp coriander leaves (finely chopped) 

METHOD

• Soak the melon seeds or cashew nuts which ever you are taking for atleast 2 hrs and then grind them to a smooth paste.
• Heat 2 tbsp of ghee in a kadai, add onion, ginger, green chili and brown cardamoms. Cook till onion turns translucent. Add tomatoes, cover it and cook for 7-8 minute.
• Add curd and cashew nut or melon seeds paste. Cook for 3-4 minute and remove from fire.
• Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.
• Take a frying pan, add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.
• Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add enough water so that there can be thick gravy.
• Keep on low flame and cook for 5-7 minute. Remove from fire.
• At the time of serving heat the gravy and add paneer pieces.
• Add milk and mix well and cook for 2 – 3 minutes. Note: To make the dish more creamier you can replace milk with 1/4 cup cream.
• Serve hot garnished with coriander leaves.

DAL MAKHANI

DAL MAKHANI

INGREDIENTS

• 1 cup whole urad daal (urad sabut)
• 1tbsp Red kidney beans (Rajma) 
• 1 onion finely chopped 
• 1 tomato finely chopped 
• 1" Ginger piece 
• 2-3 green chilies finely chopped 
• chopped coriander leaves
• 4-5 flakes Garlic paste
• 1/2 cup stirred curd 
• 1/2 cup fresh stirred cream (malai) 
• 2tbsp butter 
• 1tsp cumin seeds (jeera) 
• 1/2tsp turmeric powder 
• 1/2tsp Garam masala 
• Red chili powder to taste
• 1/2tsp dhania powder
• Salt to taste

METHOD

Soak rajma in water overnight.

Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.

Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.

Now add ginger, green chilies and tomatoes and fry till tomatoes soften.

Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.

Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.

Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.

Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

CHILLI CHICKEN GRAVY

CHILLI CHICKEN GRAVY

INGREDIENTS

• Chicken: 500gms boneless
• Ginger garlic paste: 1tbsp
• Green pepper: 1
• Onions: 2
• Green chillies: 8-9
• Soya sauce: 2tsp
• Ajinomoto: a pinch
• Cornflour: 3tbsp
• Vinegar: 1tsp
• Tomato ketchup: 2tsp
• Sugar: ½tsp
• Coriander leaves: Few
• Salt and pepper to taste
• Oil for frying

METHOD

1. Clean the chicken and keep aside. Chop the onions into 2” pieces and slit the green chillies. Cut the peppers into 2” pieces.

2. Make a paste with 2tbsp cornflour and water. Add half the ginger, garlic paste, ½tsp soya sauce, ½tsp vinegar, salt and pepper. Marinate for 20 minutes.

3. Heat the oil and deep fry the chicken pieces. Drain on kitchen roll and keep it aside.

4. Heat 2tsp of oil in a pan. Add the onions and green chillies. Sauté until onions are brown.

5. Add the rest of the ginger garlic paste and fry.

6. Add the chicken, soya sauce, vinegar, ketchup, sugar, salt and pepper.

7. Mix 1tbsp of the cornflour with water and add to the chicken. Mix well. Boil till it thickens.

8. Serve hot garnished with coriander leaves and a dash of lime.

HOT GARLIC PANEER

HOT GARLIC PANEER

Ingredients

• 250gm Paneer
• 1 Capcicum, cut into cubes
• 4 tbsp oil
• 15 flakes Garlic, crushed
• 1 lagrge Onion, cut into cubes
• 2 dry, red chili, broken into pieces
• 4 tbsp Tomato sauce
• 2 tbsp red/ green chilli sauce
• 2 tbsp Soya sauce
• 1/2 tbsp Pepper
• 1 tbsp or to taste Salt
• 2 tbsp Lemon Juice/ Vinegar
• Pinch of Sugar
• one and half cup Water
• 2tbsp Cornflour, mixed with 1/2 cup water

Instructions

1. Heat the oil in a deep pan on a medium to high heat. Add the onion and fry till soft and brown.Keep separately. Similarly fry the capsicum slightly and keep separately. For best result you can also fry the paneer slightly .
2. Put oil, garlic,red chili,tomato sauce, soya sauce, chili sauce,pepper in a microwave proof dish.Mix well.
3. Microwave for 2 mins.
4. Add water, lemon juice, salt, sugar.Mix well and microwave for 6 mins.
5. Add cornflour mix with it and microwave for 3 mins or more till slightly thick.Stir in between.
6. Cut paneer in 1" cubes.Add paneer, fried onion fried capsicum into the sauce.
7. Microwave for 2 -3 mins. Mix well before serving.

FRIED RICE

FRIED RICE

INGREDIENTS

• Basmati rice - 3/4 cup
• Carrot - 2 small finely chopped
• Beans - 2 finely chopped
• Cabbage - 1/4 cup
• Onion - 1/8 cup
• Spring onions (white part) - 1.5 tbsp finely chopped
• Spring onions (green part) - 1 tbsp finely chopped
• Garlic - 1/2 tbsp finely chopped
• Capsicum - 2 tbsp chopped finely
• Soya sauce - 1/2 tsp
• Green Chilli Sauce - 3/4 tsp
• Ajino motto - 1/4 tsp (optional) - I didnt use
• Pepper powder - 1.5 tsp
• Olive Oil - 1.5 tbsp
• Salt - to taste

METHOD

1. Rinse rice and pressure cook it with required water till rice grain is separated...Fluff it off with a fork add some olive oil, keep aside.Chop and keep all the veggies ready.Heat olive oil in a pan, add garlic and spring onions white part,fry till its starts browning.
2. Then add onions and fry till golden brown then add carrots, beans and cabbage and saute till they shrink and raw smell leaves. Add capsicum saute with the veggies for 2mins.
3. Then add soya sauce - and saute in high flame for 2mins stirring continuously. Keep in sim and then add green chilli sauce, pepper powder,ajino motto(if you are using)and required salt.Keep stirring continuously for few mins till the veggies are well blended with the sauces.
4. Then add the cooked rice and mix well.Finally garnish with spring onions, give a quick stir and switch off.

Let the rice fry for another 3-4 mins . Garnish with spring onions(optional) and switch off. 

HAKKA NOODLES

HAKKA NOODLES

INGREDIENTS

• Hakka Noodles - 1 and 1/4 cups
• Onion - 2 tbsp chopped finely (optional)
• Garlic - 2 tsp chopped finely
• Carrot - 1 medium sized (chopped lengthwise)
• Capsicum - 1/2 medium sized (chopped lengthwise)
• Cabbage - 1/2 cup chopped lengthwise
• Spring Onion - 3 tbsp (chopped finely includes both green and white part)
• Vinegar - 1/2 tsp
• Soya Sauce - 1/2 tsp
• Green Chilli Sauce - 1 tsp
• Pepper - 1.5 tsp
• Salt - to taste
• Olive Oil - 1.5 tbsp + 1/4 tsp

METHOD

1. Chop all the veggies and keep it ready. Boil water(enough for the noodles to immerse) then add the noodles with 1/4 tsp oil. Cook noodles until soft. Drain water and wash it to remove the excess starch, set aside.
2. Heat oil in a pan - add onion, garlic and spring onion and fry until slightly browned. Then add the carrot , cabbage then saute for a minute in medium high flame till it slightly shrinsk in volume.Then lower the flame and saute till it shrinks further and raw smell of veggies leave.
3. Then add capsicum and saute for a minute - I added capsicum later as it cooks faster when compared to other veggies.Then again keep in high heat and add soya sauce, giving a quick stir.
4. Then add green chilli sauce and keep stirring then add vinegar, required salt and pepper powder. Finally add cooked noodles and give a quick stir until the noodles is blended well with the veggies.

Serve hot with tomato ketchup.