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 😉  ❤

 

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Eggless Chocolate Cupcakes

INGREDIENTS
1 cup – 200ml
  • All purpose flour / Maida – 3/4 cup
  • Sugar – 1/2 cup +2 tbsp (for more sweetness, else 1/2 cup will do)
  • Cocoa powder – 2 tbsp
  • Baking powder – 1/2 tsp
  • Cooking soda – A small pinch  ( do not add more than a pinch)
  • Salt – 1/4 tsp
  • Water – 1/2 cup
  • Cooking oil – 3 tbsp
  • White vinegar – 1.5 tsp
  • Vanilla essence – 1/2 tsp

 

METHOD
  • Powder 1/2 cup of sugar and set aside. In a wide bowl sieve the flour , sugar , cocoa powder , baking powder , cooking soda & salt.
  • In another bowl mix all the wet ingredients ( oil , vinegar , vanilla essence & water). Add the dry ingredients little by little to the wet ingredients.
  • Blend well in the same direction. Add little more water if necessary. Line the muffin tray with muffin cups and fill 3/4th with batter.
  • Preheat the oven in 200c ( convection mode) & then bake the muffin in 200c for 12- 14 minutes . Check with a tooth pick, if it comes out clean , cake is done. Let it cool completely
  • serve and enjoy!!!! 🙂 ❤

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.