We as human beings, are bound to make mistakes at some point or the other in our lives. Most important thing is to accept those mistakes, learn from them and try not to repeat them again in future. I guess that’s how one moves on in life and grows into being a better person. I remember my initial days in the kitchen. There are numerous kitchen disasters I have had from them till now. During that course of time I have learned so much and in fact still learning.
Coming to my recipe, I have used store bought green chili sauce. It is very simple to prepare it at home too if you like. All you have to do is blend green chilies, onion and garlic in a mixer grinder. Heat oil in a wok and add the green chili paste; let it cook for 15 minutes on a medium-low flame. Add 1/2 tsp sugar and vinegar and salt to taste. Check the consistency. Turn off the flame when cooked. Use veggies according to your liking. This curry is spicy and tangy because of the lemon juice. Overall, it is light on the palate and tastes best with mildly flavored rice.
5-6 sliced mushrooms
1 medium-sized red onion
3-4 pieces baby corn
2 red (cayenne) pepper
4-5 cloves of finely chopped garlic
1 finely chopped green chilli
1 tsp finely chopped ginger
6-7 zucchini slices (optional)
½ cup green chilli sauce
1 tbsp tomato ketchup
1 tsp cornflour
A pinch of asafoetida
Juice of a half lemon
Freshly ground black pepper
Salt to taste
- Heat oil in a wok and add asafoetida. Next, add garlic, green chilli and ginger. Saute on a medium flame until it releases its flavor. Next, add onions and saute until translucent.
- Next add zucchini, cayenne pepper and baby corn. Saute for 2 minutes and add green chilli sauce.
- Add a cup of water to the wok. Next add mushrooms. Let it cook on a high flame.
- Add salt and freshly ground black pepper.
- While the vegetables are getting cooked, in a separate bowl add cornflour and 2 tbsp water; form a paste and add it to the wok and stir immediately to avoid lumps.
- Add lemon juice and tomato ketchup. Stir and give it a taste. Adjust the taste accordingly.
There you go! This recipe does not take much of your time. Enjoy it with your favorite stir-fried rice. We chose to have it with Broccoli Rice this time.
Happy Cooking 🙂
This dish is really simple and will just take you not more than 15 minutes to make it, as it requires very less preparation plus cooking time. It is definitely filling too. I won’t say the dish is healthy as the sauce does have good amount of butter and cream in it. So if you’re on a diet WATCH OUT, and as far as kids are concerned; they will definitely enjoy it. 😉
100gm Cottage Cheese
200 ml cooking cream
1 cheese slice
1 small broccoli head
4-5 cloves of garlic
2 green chillies
2-tbsp garlic butter (I have used Amul Garlic Butter here)
2 cups boiled rice
2-3 sprigs of fresh coriander
Freshly ground black pepper
Salt to taste
- Brown cottage cheese slices in a non-stick pan on both sides. Sprinkle some salt and add a little butter to the pan. Toss and keep aside.
- In a separate wok add garlic butter and broccoli florets. Cut them into smaller pieces if you like. Add a little salt and ½ cup water and simmer for 2 minutes. Add boiled rice and toss well. Add chopped coriander.
- For the cream sauce, add butter to a non-stick pan. Next, add finely chopped garlic and chili. Let it release its flavor; then add freshly ground black pepper and cooking cream. Bring it t o a boil. Add cheese slice and salt to taste. Add cottage cheese and mix well.
There are several ingredients you can add to your noodles. It all depends on the taste that you are looking for at that point of time. For now, chili lemon sauce sounded good in my head, so I thought of giving it a try. It turned out great. The recipe was flavorsome and nutritious too because of all the vegetables I added to my noodles. Although, this time I used store-bought red chili sauce. You can also make chili sauce at home. Here is the link to one of my chili sauce recipes – Cayenne Pepper Garlic Chutney. Lemon juice gives the recipe a fresh taste in place of adding vinegar. Once again I would say the same thing I do for mostly all my recipes – feel free to add your favorite vegetables and you will definitely end up creating a new recipe which you’ll be proud of. 🙂
1 packet Hakka Noodles
1 spring onion cut in julienne
1 medium sized red onion
½ carrot cut into thin strips
Green, yellow and red bell-pepper cut in julienne
1 cup finely shredded cabbage
1 finely chopped green chili
A handful of cottage cheese cubes
5-6 cloves of finely chopped garlic
1 tsp finely chopped ginger
Red chili sauce
Juice of 1 lemon
A pinch of asafetida
2 tbsp refined oil
Salt to taste
- Heat oil in a wok and brown the cottage cheese. Keep aside. This step is not necessary. You can skip it.
- Boil noodles in another vessel while sauteing vegetables.
- Next, add asafetida, ginger, garlic and green chili. Saute on a medium flame and add onions. Increase the flame. Add salt to taste.
- Add cabbage and carrot; let it cook for 1 minute or so on a high flame.
- Add bell-peppers cottage cheese and red chili sauce.
- Add boiled noodles, lemon juice and spring onion leaves. Mix well. Give it a taste.
The whole cooking process has to go very quickly. It tastes better if you leave your vegetables crunchy. It gives texture and body to your noodles. Moreover, they will taste better too. 🙂
Since the past one week, it has been raining here almost everyday. The cool and breezy atmosphere instantly demands you to have a good cup of hot drink along with delicious nibbles. These muffins make an excellent pair with nice strong coffee. The orangey soft centre combined with the intense flavors of chocolate and vanilla just makes the whole experience so satisfying and for that moment it just makes you want nothing more!
You can make many variations with the same recipe. If you want, just avoid the cocoa powder and make plain vanilla bean cupcakes; or add cocoa powder with a little milk to the whole batter and make chocolate ones. Add chocolate chips for a little extra crunch. Change the flavor of the chocolate used for ganache. The store I bought the chocolate from also sold strawberry, mango, milk, dark and white chocolate. Imagine the kind of variations you can come up with if you actually give it a thought. Do give it a try, they are sure to bring a smile to your face. 🙂
Ingredients (Makes: 6 Preparation Time: 10 minutes Cooking Time: 20-25 minutes)
For Eggless Cake Mix
1 cup plain flour
1 cup fresh cream
¾ cup condensed milk
½ cup milk
2 tbsp cocoa powder
1 tsp baking powder
1 tsp vanilla bean paste/vanilla essence
1 pinch soda bicarbonate
50 gm cooking chocolate (I have used orange compound chocolate here)
25 ml cooking cream
- Ganache Preparation – For ganache to be able to set, it requires a proportion of 2 parts chocolate: 1 part cream. I used 100 gm: 50ml. Although, for this recipe 50gm:25ml is more than enough, as I was left with some unused ganache.
- Add chocolate and cream in a bowl. Place it on a double boiler and combine until it melts. You will end up with a glossy looking, silky smooth ganache. (You can even pour hot cream over the chocolate and mix until well combined)
- Place it in the refrigerator to set. I put it in the freezer for about 10 minutes.
- Pre-heat oven at 180 degree Celsius. Grease your muffin tray and keep aside.
- Combine plain flour, baking soda and soda bicarbonate in a bowl and keep aside.
- In another bowl combine condensed milk, vanilla bean paste and fresh cream.
- Add flour mixture to the wet vanilla bean batter and mix. The texture should be a little thick for the ganache to sit on.
- Add 1 spoon each into your muffin moulds. Keep aside.
- Next, add cocoa powder to the leftover batter along with half a cup of milk.
- Place a tsp of set ganache in the centre and pour the chocolate cake mix batter on top.
- Bake for 20-25 minutes at 180 degree centigrade. (Time may vary a little). After they are baked, let them rest for 5-10 minutes and then remove. See how nicely they’ve risen.
I am also linking this post to The Novice Gardener for Fiesta Friday #33
Happy Weekend! 🙂
These fritters are definitely for people who are fond of spicy food. The heat from the fresh green chilies hits you right on the palate combined with the sweetness coming from the corn kernels and onions along with the mellow flavor of mozzarella cheese. They all blend really well with each other resulting into an amazing recipe!
I had some leftover rice sitting in my refrigerator for quite a while, so I thought of using it to make some new recipe. My taste buds called out for something crispy and spicy. I just combined some ingredients ready on hand and came up with these fritters. It is really easy to prepare and very less preparation involved. Relish them with your favorite dips.
This is what you will need:
Ingredients (Makes 12 fritters Preparation Time: 5-7 minutes Cooking Time: 10 minutes)
1 cup boiled sweet corn kernels
1 cup grated mozzarella cheese
1 cup boiled rice
2 finely chopped fresh green chilies
2 small finely chopped red onions
2 tbsp fresh cream
2 tsp cornflour
1 tsp lemon juice
Seasoning (red chili flakes, freshly ground black pepper, salt to taste)
1-2 tbsp rice bran/ olive oil
Bread crumbs for coating (Blitz 2-3 bread slices in a mixer grinder)
- Take all of the above ingredients except oil and bread crumbs and combine well.
- Divide into 12 portions, shape them up and coat them with bread crumbs.
- Heat oil in a non-stick pan and brown fritters on each side on a low flame. It will take about 5 minutes on each side.
Serve them with your favorite dip.
They tasted really good in the form of wraps. Just spread your favorite fresh veggies, fritters and sour cream dip. Delicious! :p
Note: To prepare sour cream take fresh cream, add chili sauce, dash of lemon juice, black pepper powder and a pinch of salt. mix well.