Garlic Bread Recipe

Ingredients

  • 4 cloves garlic, crushed
  • 2 tablespoons butter
  • 2 tablespoons¬† olive oil
  • 1 loaf crusty bread, split
  • 3 tablespoons grated cheese, Parmigiano or Romano, optional
  • Chopped fresh parsley

Directions

Combine garlic, butter, and oil in a microwave safe dish or in a small saucepan. Heat garlic and butter and oil in microwave for 1 minute or in a small pot over moderate-low heat for 3 minutes.

Toast split bread under broiler. Remove bread when it is toasted golden brown in color. Brush bread liberally with garlic oil. Sprinkle with cheese, if using, and parsley. If you added cheese, return to broiler and brown 30 seconds. Cut into chunks and serve.

Enjoy ūüėČ ‚̧

Veg Hakka Noodles

  • 2 packets –¬†noodles
  • 100 g – beans (thinly sliced)
  • 2 –¬†carrots (thinly sliced)
  • 1 –¬†onions¬†(thinly sliced)
  • 100 g –¬†cabbage¬†(thinly sliced)
  • 1 –¬†capsicum¬†(thinly sliced)
  • 2 –¬†spring onions (thinly sliced)
  • 3 –¬†green chillies
  • 1 tbsp – chilli sauce
  • 2-3 tbsp –¬†tomato¬†ketchup
  • 1 tbsp – soy sauce
  • salt to taste
  • pepper to taste
  • 3 tbsp – oil
  • 1 tbsp –¬†Vinegar
  1. Cook the noodles and drain the water. Mix the noodles with a little oil so that the strands don’t become sticky.
  2. Fry the onion, spring onions and green chillies in the oil.
  3. When the onion turns light brown, add the capsicum.
  4. Add chilli sauce, tomato ketchup, soy sauce, pepper, vinegar and salt. Add the other vegetables and mix well on medium flame.
  5. Cover the frying pan with a lid and allow the vegetables to cook
  6. Once the vegetables are cooked, add the noodles and mix well.
  7. Serve and enjoy ūüėČ ¬†‚̧

 

Vegetable Patties

Vegetable Patties Recipe

Ingredients Of Vegetable Patties

  • 3 cups maida / refined flour
  • 1 tsp salt
  • 2 cups unsalted butter
  • 1 cup iced water
  • 1 kg mixed vegetables-chopped fine, and cooked
  • 1 cup onion-chopped fine
  • 2 Tbsp butter
  • 1 tsp salt
  • 1 Tbsp dhania powder
  • 1 tsp garam masala
  • 1 tsp amchur
  • 1 tsp chilli powder or to taste
  • 1 tsp pisi kali mirch
  • ¬†2 Tbsp milk for brushing

How to Make Vegetable Patties

  1. For dough
  2. Mix maida, salt and 1 cup butter into a crumbly consistency.
  3. Add 1 the water and continue to mix into a crumbly mixture. Add some more water till no dry particles remain.
  4. Cover in plastic wrap and refrigerate for 1 hour or so.
  5. Beat the butter into a 6″ square between two sheets of plastic.
  6. Roll the dough into a rectangle 12″x 26″.
  7. Place butter in center and fold first one end over, then the other.
  8. Press edges to seal and refrigerate for 15 minutes.
  9. Roll dough into a long strip again, fold one third from one end towards center and then the other. Chill. And repeat twice more before using as required.
  10. For stuffing

    Heat butter and add onions when butter melts.
  11. Saute till onions are a little soft.  Add vegetables, salt, dhania, garam masala, amchur, chilli powder and pisi kali mirch and stir-fry till well mixed.
  12. Roll dough 1″ thick, cut into rectangles.
  13. Wet edges, place the mixture in one half and fold over. Press to seal.
  14. Brush top with milk and bake in a hot oven 425 F-200C for 15 to 20 minutes.
  15. enjoy ‚̧

Vegetable Spring Rolls

Ingredients

  • 10-12 Spring Roll Wrappers
  • 4-5 Spring Onions, finely chopped
  • 3/4¬†Cup Cabbage, grated
  • 1/2 Cup Carrots, grated
  • 1/2 Cup Beans, thinly sliced
  • 1/2 Cup Capsicum, thinly sliced
  • 3-4 Cloves of Garlic, minced
  • ~1 Inch Piece of Ginger, grated
  • 2¬†Teaspoons Soy Sauce
  • 1-2 Teaspoons Vinegar
  • 1 Teaspoon Black Pepper Powder
  • 1 Teaspoon Salt, as per taste
  • 2 Tablespoon Plain Flour / All Purpose Flour

METHOD

  • Heat 2 tablespoons oil in a pan. Add finely chopped spring onions &¬†ginger-garlic paste and stir for 1-2 minutes.
  • Wash and rinse the vegetables. Shred¬†the¬†cabbage and carrots. Thinly slice the beans and capsicum. Add all the vegetables to the pan.¬†Stir fry the vegetables on low-medium flame for 3-4 minutes. Do not overcook them so that they retain a slight crunch.
  • When the vegetables are cooked add Salt, Black Pepper Powder, Soy Sauce and Vinegar. Mix well. Be careful while adding the Salt since Soy Sauce already contains some Salt in it. Let the mixture sit and cool down for some time before handling it.
  • Mix 1¬†part Plain Flour / All Purpose Flour with 2 parts of water and make a thick paste. This paste will be used for sealing the Spring Rolls. You can also use it to fix any tears in your wrappers.
  • Gently separate a Spring Roll wrapper and spread it out on a flat working area. Take a small handful of the filling and place it diagonally on one corner of the wrapper.
  • Start rolling the wrapper gently but tightly from one end till you reach midway. Spread the paste we prepared earlier on the edges of the wrapper.¬†Then gently fold both the ends in one by one.
  •  
  • Deep fry these Spring Rolls on medium heat for 2-3 minutes till they turn golden brown and crispy.

    Serve them  hot with Schezwan Sauce, Sweet Chili Sauce or Tomato Ketchup.

    ūüôā

White Sauce Pasta

1. To begin making white sauce pasta recipe start by cooking pasta. Bring plenty of water in a pot to boil. Add pasta along with a drop of oil and cook till done. Drain and reserve the stock. Set aside the boiled pasta.

2. In a pan add 1/2 teaspoon butter. Add the chopped bell pepper, boiled sweet corns, peeled and chopped carrots and saute for few minutes. Remove to a plate.

3. In the same pan add 1 1/2 tablespoons butter and melt it.

4. Add 1 tablespoon all purpose flour and whisk very well.

5. Add 1 1/4 cup boiled and cooled milk. Keep whisking in low flame.

white sauce pasta step5

6. The mixture will start to thicken. At this stage add chilli flakes, pepper powder, salt and oregano.

7. keep whisking till the sauce further thickens and turns smooth

 

 

 

8. Add the sauted vegetables and mix well.

9. Add the boiled pasta to the prepared white sauce.

10. Mix well

11. serve and enjoy ūüėČ ‚̧

Paneer Butter Masala

Ingredients

  • 1 Large Onion
  • 2 Large Tomatoes
  • 250 Gram Paneer, cut in cubes
  • 4-5 Cloves of Garlic
  • ~1 inch Ginger
  • 15-20 Cashews, soaked in water
  • 1 Tablespoon Cream
  • 2 Tablespoons Butter
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 2-3 Green Cardamoms (Choti Hari Elaichi)
  • ~1 Inch Stick of Cinnamon (Dalchini)
  • 3-4 Cloves (Laung)
  • 1 Bay Leaf (Tej Patta)
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 2 Teaspoons Coriander Powder (Dhania Powder)
  • 1 Teaspoon Garam Masala
  • 1 Teaspoon Salt or as per taste
  • 1 Teaspoon Sugar or 1 Teaspoon Honey, optional
  • 1 Tablespoon Crushed Dry Fenugreek Leaves (Kasuri Methi)

Method

1.Heat 1 tablespoon butter in a pan. Add Cumin Seeds and fry them on low heat till they start to splutter.

2.Add Green Cardamom Cinnamon  and Cloves  to butter. Fry on low flame them for a minute.

3.Add Chopped Ginger and Garlic Cloves to the pan and cook for a minute.

4.Add chopped onions and fry them till they turn translucent. There is no need to brown the onions.