Soya Chunk Spicy Noodles

Is your regular veg or schezwan noodles bored??

Here you go with a tasty and yummiest Soya Chunk Spicy Noodles....

INGREDIENTS:

1. Plain Noodles /Hakka Noodles: 1 packet
2. Salt: a pinch [to boil noodles] and as required for the dish
3. Water: 1 litre
4. Soya Chunks: 50 gms, if mini soya, make it 100 gms
5. Onion: 1 medium, chop into 1 inch slices [make regular slices and cut into halves to get 1 inch sliced onions]
6. Tomato: 1, finely chopped
7. Garlic: 2 cloves, crushed
8. Soya Sauce: 2 tspn
9. Red chilly Sauce: 2 tspn
10. Mixed Herbs [oregano, jalapeno, black and white peppers]- 1 tspn [available in sup.markets]
11. Chilly flakes: 1/2 tspn
12. Red Chilly powder: 1/4 tspn
13. Garam Masala: 1/2 tspn
14. Oil: 2-3 drops for boiling noodles and 2 tbspn for sauting noodles
15. Butter- 1 tspn for sauting

METHOD:

1. Boil water in a big vessel that can accommodate noodles, add a pinch of salt, 2-3 drops of oil, let it boil.
2. Add the plain noodles to the boiling water and cook in medium flame for 3 mins and in low flame for 10 mins. The vessel should not be covered. Once done, check the noodles whether it has cooked well. Dont over cook and under cook. Noodles shouldn't stick to each other. 
3. Turn off the flame and drain the water completely and wash them in running cold water and keep it aside [drain the cold water also].
4. Take a pan, in which you gonna prepare noodles. Add 2-3 cups of water and add a pinch of salt, mix it and add the raw soya chunks. Let it boil until the soya becomes soft. Turn off the flame and drain the water, wash them in running cold water; squeeze the chunks and keep it aside.
5. Now cut the chunks into halves, if it is a mini one, no need of cutting it.
6. Heat the same pan again and add 1 tspn of butter and add crushed garlic; saute well in a medium flame.
7. Add 1 inch sliced onions, saute till brown, add 1 tbspn of oil and continue sauting. Add finely chopped tomatoes and saute well.
8. Add the soya chunks now and mix well; add the mixed herbs, salt needed for the mixture [not for entire dish], chilly flakes, sauces, chilly powder, garam masala powder and saute well, reduce the flame to low and saute very well, that the moisture leaves the pan.
9. Now add the noodles that was kept aside, add the remaining 1 tbspn of oil, and some salt for the noodles and saute well until the soya chunk masala mixture and the noodles blends each other. Cook it for 5-7 mins in medium flame by stirring it well.
10. Garnish it with the chunks from it! Serve Hot!!!

Soya Chunk Spicy Noodles is all set to fulfill your taste.. Enjoy with your loved ones!!

Pav Bhaaji

Will any spicy hunt say NO for a yummiest Pav Bhaaji??!! Com'on buddies, have a try!!

Ingredients for Bhaaji:

1. Onion: 1 Big
2. Tomato [b'lore]: 2 medium
3. Diced carrot, beans, peas, capsicum, cauliflower, potato: 1 bowl [each 50 gms makes a bowl, cauliflower: a small cup of florets, potato: 2 medium]
4. Butter: 2 blobs
5. Ginger-Garlic paste: 1 tspn
6. Oil: 2 tspn
7. Cheese: 1 cube for garnish [shredded]
8. Salt: as req
9. Sugar: a pinch
10. Pav Bhaaji Masala: 2-3 tspn [I used Everest brand]
11. Coriander powder and Jeera powder: each 1/2 tspn
12. Turmeric Powder: a pinch
13. Kashmiri Mirch powder: 1/2 tspn
14. Fresh lemon: few drops to squeeze on the top
15. Water: To boil veggies
16. Coriander leaves and Kasoori methi: a few for garnishing

Preparation of Bhaaji:

1. Pressure cook all the veggies [peel the potato and boil] by adding some water [until the veggies are soaked], a pinch of salt, sugar and turmeric powder and give 8 whistles.
2. Heat a kadai/pan, add 2 tspn of oil and 3 tspn of butter [from 2 blobs]; add finely chopped onions, tomatoes and saute well for 3 mins.
3. Add ginger garlic paste and saute the mixture well until oil leaves the pan.
4. Add coriander powder, jeera powder, kashmiri mirch powder, pav bhaaji masala and mix them. Add little water and cook until the raw smell disappears, add 1 tspn of butter on its top and turn off the flame.
5. Open the cooker and drain the water from the veggies and add the boiled veggies to a bowl and mash them nicely using a pav bhaji masher or with hand beater/blender or using a spatula.
6. Once nicely mashed, heat the onion tomato gravy kadai again and add these mashed veggies to it.
7. Maintain medium flame from now on.
8. Add water and the remaining butter little by little and stir constantly until the consistency of the bhaji comes [refer pic], add required salt for the dish, mix it and turn off the flame.
9. Garnish with coriander leaves and kasoori methi. Squeeze few drops of fresh lime [nearly 1 to 1.5 tspns of lime water].
10. At the top, take a cheese cube and shred them like garnishing and close the pan/kadai with a lid and after 5 mins, mix them well and serve hot with pav buns.

Ingredients for Pav:

1. Pav buns/ordinary buns : as req. [I used ordinary buns]
2. Butter: to toast

Preparation of Pav:

1. Cut the buns into halves.
2. Heat a tawa/cradle. Apply some butter and toast well the buns on its either sides.
3. Serve hot with the Bhaaji.

Suggestions / Notes:

• Using of cheese is optional.
• You can serve pav bhajji with slices of raw onion, carrot, cucumber, tomato and lemon.
• Adding sugar is just for highlighting the taste, hence add only a pinch.
• Preparation is very simple if the veggies are done. So plan and cook the veggies initially.
• Mashing of veggies is most important. Mash them as much as you can. Giving 8 whistles will make an easy path for you mash them without any strain.
• Have it as a weekend or a party dinner!

Dellllllliiiiiiicious PAV BHAAJI is ready!!!!!!

Baby Corn Manchurian

Hey folks!! Manchurian is nothing but a "chinese bajji :P " Easiest and tastiest way to prepare it- is here!! Tastes delighted with baby corn!

Ingredients;

1. Baby corn [peeled]: 200 gms[cut into 2 inch piece]
2. Capsicum- 1 big [cubed]
3. Onion- 1 big [cubed]
4. Spring Onion: 1 bunch, chopped [keep greens and onions separately]
5. Garlic: 5 cloves, finely chopped
6. Ginger garlic paste: 1/2 tspn
7. Tomato sauce: 2 tspn for batter and 4 tspn for gravy
8. Soy sauce: 2 tspn for batter and 3 tspn for gravy
9. Red Chilly sauce: 2 tspn for batter
10. Chilly flakes: 1/2 tspn
11. Corn Starch: 1/2 cup
12. Maida/ All purpose flour: 1/2 cup
13. Salt to taste.
14. Oil to deep fry

Method for preparing Manchurian:

1.  Take a bowl, add the mentioned amount of corn starch and maida.
2. Add the sauces mentioned for batter, salt for the manchurian batter alone, ginger garlic paste, chilly flakes,
3. Add water to make it in a bajji batter consistency. Soak the chopped baby corns. Let it marinade for 10-15 mins.
4. Meanwhile, heat the required oil for deep frying in a normal flame for 5 mins [after 10 mins from batter marination]
5. Once the oil is heated, take the baby corns that are well coated in batter and deep fry it. It may stick together, no issues, once fried, separate the sticked ones. Fry the amount of baby corns as per the oil quantity. Don't burn it! Manchurians are ready! 
6. Keep aside the rest of the batter for making sauce for the gravy.

Method for preparing Gravy:

1. Heat a pan, add oil, once oil is heated, add the chopped garlic and fry.
2. Add diced onions and spring onions [not the greens of spring onion]. Saute well.
3. Add the diced capsicum and saute well for few mins.
4. Add the mentioned quantity of sauces "for gravy", salt required for gravy. Saute well.
5. Now add 1 cup of water to the remaining batter after frying, and mix them well.
6. Add the remaining batter+water mixture to the pan and stir fry by making sure no lumps are formed in a very medium flame for 2 mins.
7. Once reaching the perfect consistency, add the fried baby corn manchurians. Mix them well in a low flame.
8. Garnish it with finely chopped spring onion greens[stems]. Serve hot!

Tasty tasty baby corn manchurian is ready to serve and eat!

Paneer Butter Masala

The side dish bowl opted by most of the foodies @ restaurants is here with easy recipe and picky ingredients!!

Yummy Paneer Butter Masala

INGREDIENTS:

1. Paneer: 200 gms
2. Tomato: 3 nos medium sized
3. Kashmiri Mirch Powder: 1 tspn
4. Oil: 2-3 tspns
5. Onions: 3 medium
6. Salt: as req
7. Cashew nuts: 10-12 nos
8. Coriander powder: 1 tspn
9. Garam masala: 1 tspn [flat]
10. Sugar: 1/4 tspn
11. Butter: 1 and 1/2 tbspn
12. Ginger Garlic Paste- 1 and 1/2 tspn
13. Water: as req

To Temper:

1. Bay leaf: 1
2. Cardamom: 3 nos
3. Cloves: 2-3

To Garnish:

1. Kasoori Methi Leaves: 1/2 to 1 tspn [crush and garnish]
2. Fresh cream: 2-3 tbspn
3. Finely chopped coriander leaves: 2 tspn

Method:

1. Heat oil in a pan and add cubed onions until it turns translucent.
2. Add tomatoes and saute until soft and mushy. Beware while adding salt partly for any dish.
3. Add garam masala, coriander powder, kashmiri mirch powder, cashews and saute well, add some water and let them cook until the water reduces and oil leaves the mixture. Allow it to cool and grind it to a smooth paste by adding 1/2 to 1 cup of water [paste should be really smooth].
4. Heat the same pan, add the blobs of butter, add the items mentioned in "to temper" and temper it for 1 min; add the ginger garlic paste and saute it until raw smell goes off.
5. Add the blended paste; add some water, add sugar. Add required salt and cook it by closing with a lid for 5-8 mins.
6. Cook until the perfect consistency occurs and then add the paneer cubes.
7. Stir well and garnish with fresh cream, kasuri methi and coriander leaves.

"Yummiest restaurant style paneer butter masala is all urzz to taste"