Wednesday, June 29, 2016


Hakka Noodles


·          Hakka Noodles is a delicious Chinese recipe.
:-  2 cups Flat Noodles (also called Hakka noodles); boiled and strained
:-  2 tsp Garlic (chopped)
 :- 3 Dried Red Chilies
:-  1 small bunch Spring Onion
:-  1 small Capsicum (sliced)
:-  1/2 tsp Vinegar
:-  1 1/2 tbsp Oil
:-  Salt to taste  
:-  soya sause
:-  tomato souse 
·         Cut the spring onions into 1/4" pieces.
·         Grind red chilies and garlic.
·         Heat oil in a pan, add chilly and garlic and fry for a minute.
·         Now add capsicum and fry till it tenders.
·         Put spring onion and continue frying for 2-3 minutes more.
·         Now add boiled and strained noodles and salt (to taste) and mix well.
·         Add vinegar and mix it well. Add soya and tomato souse.
·         Hakka Noodles is ready to serve.
         (You can also add ginger taste to it .For that you have to cut ginger in to
          pieces and put it in a small cup of water for hours. While preparing you 
          need to add this ginger water for taste)



:- 200 gms yellow moong dal
:- 6 green chillies (finely chopped)
:- 1/2 tsp cumin seeds
:- 1 tbsp coriander leaves
:- Oil or deep frying
:- Salt to taste
Procedure :-
* Soak dal for 3-4 hours
* Grind it coarsely using very little water.
* Add finely chopped chillies, coriander leaves, cumin seeds and salt, mix well
* Heat oil, fry small portions of this mixture on a medium flame till they turn golden


5 tbsp oil
5 tbsp gram flour
150 gms lady finger
100 gm beans
A few curry leaves
1 tsp cumin seeds
1/2 tsp fenugreek seeds (methi)
1/2 tsp hing
1/2 tsp turmeric powder
2 1/2 tsp red chilli powder
salt to taste
5 green chillies
6-7 kokam
8-10 glasses of water
Procedure: -
* Heat oil in a heavy bottomed vessel for a few minutes before adding cumin seeds, fenugreek, asafoetida powder and green chillies
* Fry for a minute and add besan and then fry again for a couple of minutes more.
* Add red chilli powder and turmeric powder
* Fry till the gram flour becomes aromatic and turns slightly brown in colour
* Ad stock to it immediately. Stir well.
* Add lady finger, beans, curry leaves, kokam and salt
* Let it boil on a low flame till the vegetables are well cooked.


Ingredients :
100gm Chana Dal,
2 Table spoon Ghee/Oil,
1/2 Table Spoon Red Chili powder,
1/4 Table Spoon Turmeric powder,
1/2 Table spoon Garam Masala, Water,
Salt to taste.
200gm Maida
1/2 Table Spoon Jeera,
Salt to taste,
How To Prepare:
*. Soak the Dal into water for 1-2 hours.
*. Biol Dal with turmeric powder & salt.
*. Add Red chili powder & Garam Masala.
*. Spread heated oil over the Dal.
*. Add tomato slices & Chopped Green coriander.
*. Tamarind water
*. Mix salt & Jeera to flour use water to make soft dough and keep for 30 minutes.
*. Make small pieces and round shaped puries from each.
*. Deep fry till Golden brown color.
Serve The pakwans with Dal . It's great in taste.


:- 500gm Rice
:- 200gm Gud/Sugar
:- 2-3 piece Dry Coconut
:- 1 Table Spoon Vaduf [aniseed]
:- Water
:- Oil
To Prepare:
*. Dissolve Gud/Sugar in small quantity of water to get sweet solution.
*. Cut dry coconut into small pieces.
*. Heat oil in cocking vessel, add water & Vaduf.
*. Add rice when water starts boiling.
*. Add sweet solution, coconut pieces to half cooked rice and allow rice to be cooked fully.


* 1.5 liter Water
* Sugar
* 250 ml. Milk
* 10-15 pcs of Almonds [Badami]
* Seeds of Kharboj & Tarbooj
* iliayachi powder [cardamom]
* Khuskhus [ poppy seeds]
* black peeper
* dried / fresh rose petals.
*. Soak the sugar in about 0.5 liters of water.
*. Clean all the ingredients & soak them in 400 ml. of water. Keep the mixture for 2-3 hours.
*. Grind the soaked ingredients for getting a paste. add the remaining water and put under strong stir.
*. Filter the liquid, add sugar solution, milk and rose water. Mix well.
*. Get chilled before serving, can add ice for the purpose.


:- 1 kg thick curd
:- 3/4 cup powdered sugar
:- a few strands saffron
:- 1 tbsp warm milk
:- 2 tbsp cardamom powder
:- 5-6 Pistachios and Almonds sliced

Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori, It's a great combination!!

#shrikhand,#gujrati food,#indian food,#indian dishes,#indian recipes