MIXED HAKKA NOODLES

This is actually my favorite chinese noodle dish, a perfect recipe for a lazy day in kitchen. Definitely very simple recipe, packed with vegetables, eggs, chicken and shrimp - one pot meal. You can stir fry it with different ingredients as per your taste. I put which are available with me. You may add shredded carrot and bell peppers that also goes very well. Soya sauce and ajinomoto both are salty, so add little salt and which works nicely. A healthy and luscious fast food, can be made anytime at home.

INGREDIENTS:
4 OZ Egg Noodles
3 tbsps Sesame Oil
1/2 medium sized Onion (thinly sliced)
1 pod of Garlic (minced)
1/2 cup thinly shredded Cabbage
1 Scrambled Egg
8 small sized cooked Shrimp
3/4 cup shredded cooked Chicken
2 tbsps Light Soya Sauce
1 tbsp Oyster Sauce
1/3 tsp Garlic Pepper
1/3 tsp coarsely pounded Black Pepper powder
3-4 sprigs of green onion (finely chopped)
A pinch of Ajinomoto
Salt to taste

METHOD:

Heat water in a sauce pan. Bring water to boil. Add egg noodles in it. Cook till noodles are tender. Drain and rinse noodle on cold water. Lay down on a flat tray. Sprinkle 1 tbsp sesame oil on it and toss noodles nicely, this is for prevention of stickiness of noodles. Keep aside.

Heat remaining oil in a pan. Add chicken and shrimp in it. Fry for 2 minutes, remove from pan and set aside.

Add minced garlic in the same oil, followed by onions. When onion get translucent, add cabbage, fry for 3 minutes on medium high heat. Now add scrambled egg, shrimps, chicken, ajinomoto, garlic pepper, black pepper in it. Fry for another 2 minutes.

Now add egg noodles, soya sauce, oyster sauce and little salt in it. Toss everything on high flame for 2-3 minutes. Fold nicely. Remove from heat.

Serve hot. Garnish with chopped green onions on the top.

Linking to: Guru’s Cooking Giveaway Kids Special ’13

VEGETABLE PASTA

This is my version of vegetable pasta. Pasta is rich in protein and fiber. The colour and texture of this dish is very appealing and inviting. Fresh vegetables and whole grain pasta while mix up with sauces, makes a flavorful and delectable one. This is a simple dinner to be served with a side of salad and garlic bread.

INGREDIENTS:
1 cup Penne Pasta
1/2 Potato, cut in small cubes
1/2 Green Capsicum, chopped
1 medium  Onion, sliced
2 pods of Garlic (chopped)
1 Carrot, cut in thin 1" long slices
Handful of Green Peas (frozen)
1/2 tsp dried Basil
1/2 tsp Oregano
1/2 tsp freshly pounded Black Pepper powder
1 tbsp Pasta Sauce
1 tbsp Hot and Sweet sauce
2 tbsps Olive Oil
Salt to taste

METHOD:

Heat a heavy bottomed sauce pan with 3 cups of water and little salt. When water starts to boil, add penne pasta in it. Cook it for 10 minutes on medium heat. Seive pasta and drain water. Allow cool water running of it for  10-15 seconds. Set aside.

Heat olive oil in a non stick pan. Add chopped garlic in it. Saute for a couple of seconds. Now add onion, potato, capsicum, carrot and green peas. Fry for 3-4 minutes on medium heat. Add dried, oregano and salt in it. Fold well.

Add cooked pasta, black pepper powder, pasta sauce and hot & sweet sauce in it. Fold well. Remove from heat.

Serve hot with garlic bread. If you are not that much calorie consious, sprinkle shredded cheese on the top, otherwise serve as it is.

Linking to: Guru’s Cooking Giveaway Kids Special ’13

SUGAR FREE EGGLESS CHOCOLATE PUDDING

Today I am going to present an eggless butterless and sugar free chocolate pudding. I adapted this easy recipe from my 'Mom', who is an fantastic cook. Though my father was an diabetic patient, my mom used to make different kinds of sugar free dessert for 'him'. The crunchy nuts made it more flavourful. Trust me, it tastes great and fabulous!

INGREDIENTS:
2 Cups Skim Milk
3 tbsps Corn Starch
1/4 Cup Unsweetened Cocoa Powder
1 tsp Vanilla Essence
1 tbsp Honey + Honey for topping
Few Cashewnut & Almonds (chopped)
16-18 Sugar Free Gold Tablets

METHOD:
Heat milk in a sauce pan.

When it starts to boil, turn off the heat. Let it cool down a little. Add cocoa powder and sugar free tablets in it. Whisk continuously.

Pour corn starch and honey in it. Whisk continuously, there should not be any lump.

Pour vanilla essence in it. Mix nicely.

Arrange chopped nuts on the bottom of the ramekins. Pour the milk mixture equally on 6 greased ramekins. Place ramekins into your refrigerator for 2-4 four hours.

Now take out each pudding on a plate.

Pour 1 tbsp honey on the top and serve immediately.

NOTE: Corn flour and cocoa powder will form lumps easilly, to avoid
           this don't over boil milk, it must be in room temperature.
Sending to the following events:

@ Guru's Giveaway Summer ’13 Drinks & Desserts

@  Foodelicious Cook Like Mom event

@ Jagruti's Mom's event- Food She Loved

@ Only chilled or frozen desserts @ Foodelicious.

BAKED VEGGIES

Recipe Source & Acknowledgement: Homely Food

Today, I am going to present a healthy and tasty baked dish with simple vegetables (veggies are absolutely your choice). Baked veggies are so yummy and filling, simple yet fabulous. This is especially delicious in Wintertime, when we always crave warmer foods. You may serve it as a party or potluck dish too.....

INGREDIENTS:
5-6 Florets of Cauliflower
1 Medium Potato, Cut Into Medium Cubes
1/3 Cup Sweet Corns (frozen)
1/3 Cup Green Peas (frozen)
3 tbsps Chopped Red Bell Pepper
3 tbsps Chopped Green Bell Pepper
1/2 of a Medium Carrot, Cut Into 1/2" thick cubes
2 tbsps chopped Parsley Leaves
3 Processed Cheese Cubes, Grated (I used Amul cheese cubes)
1 tbsp Butter
Salt to taste
Black Pepper Powder to taste
1/2 tsp Chilli Flakes

FOR WHITE SAUCE:
1&1/2 Cup Milk
2 tbsps Butter
2 tbsps All Purpose Flour
1 tsp Sugar
A pinch of Nutmeg Powder
Salt and Black Pepper Powder to taste

METHOD:

Boil potato, cauliflower, sweet corn, carrot and peas for 10 minutes. 

Drain water completely and set aside.

TO MAKE WHITE SAUCE:
Take butter in a microoven safe bowl. Micro at 100% MW power for 30 seconds.

Mix all purpose flour in it. Fold nicely. Micro at 100% MW power for 1 minute.

Pour milk, sugar, salt, nutmeg powder and pepper powder in it now. Beat well, so that no lumps are formed.

Microwave the sauce for 3 minutes at 100% MW power or till it thickens. (Alternatively you can make it on stove top too)

HOW TO PROCEED:
Add boiled mixed vegetables, chopped green bell peppers and chopped red bell peppers to the prepared sauce.

Add 2 tbsps grated cheese in it.

Mix black pepper powder, chilli flakes and adjust salt now. Fold nicely. Grease a baking tray, pour veggies mixture on it.

Add parsley leaves in it.

Sprinkle the remaining grated cheese and dot with butter on the top.

Preheat oven at 200 C. Bake it for 12 minutes or till cheese melts and turns golden.

Serve hot with brown bread.

Sending to: Homely Food Event / Giveaway; "Spotlight: Show Your Best Creation" @ Cuisine Delights; Jagruti's Mom's event- Food She Loved

2 MINUTES EGGLESS CHOCOLATE CAKE

This dense moist easy chocolate cake we can make just in 2 minutes. I got this recipe from Meena's space, Homely Food. I slightly adjusted the recipe to suit our taste. I prefered to add lemon juice, as it makes cake super moist and spongy. We can prepare this cake with very few ingredients, which are easilly available in our pantry. I simply loved this cake and I was completely satisfactory with the outcome. Let us begin cooking this delicious cake.......

INGREDIENTS:
3 tbsps All Purpose Flour (maida)
1&1/2 tbsps Unsweetened Cocoa Powder
3 tbsps Confectioner's Sugar / Powdered Sugar
3 tbsps Butter (melted)
1 tsp Vanilla Essence
A pinch of Salt
1 tsp Baking Powder
3 tbsps Milk (at room temperature)
1 tsp Lemon Juice
Few Nuts for Topping

METHOD:
Put 3 tbsps confection's sugar in a mixing bowl, add milk in it. Keep stirring till sugar dissolves in milk.

Sieve all purpose flour, cocoa powder, baking powder and salt.

Add vanilla essence, lemon juice and butter in it.

Fold nicely, so that all ingredients are incorporated well.

Grease a microoven safe bowl with little butter, arrange few nuts at the bottom of that bowl.

Pour beaten mixture on it.

Place the bowl in microoven, micro it for 2 minutes at 100 MW power. Keep it 5 minutes on standing time. Cool for 10 minutes, take out the bowl now.

Turn cake out of the bowl, yummy super moist chocolatey cake is ready now. 

I served each cake wedge with topping by a scoop of vanilla ice cream. Enjoy!!!

Sending to: Homely Food Event / Giveaway

Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Sending to: JCO's Gain Popularity event