BABY CORN PEPPER FRY

NOTE: THIS RECIPE CAN ALSO BE DONE USING MUSHROOMS OR CAULIFLOWERS.

INGREDIENTS:

Baby corn - 10
Onion - 1
Ginger garlic paste - 1 tsp.
Pepper powder - 3/4 tsp.
Green chillies finely chopped - 1/2 tsp.
Coriander powder - 1 tsp.
Soya sauce - 1 tablespoon
Salt - as per taste
Oil - 2 tsp.
Spring onions - few
Coriander leaves - few

FOR THE BATTER:

Corn flour - 1/4 cup
Maida - 2 tablespoons
Black pepper powder - 1 tsp.
Soya sauce - 1 tablespoon
Salt - as per requirement

METHOD:

De - husk the baby corns and cut into inch long pieces. Boil in water till half - cooked. Pat it dry and keep aside.

Mix the items given in "FOR THE BATTER" in water to form a smooth batter. Dip the baby corn and deep fry in oil. Keep aside.

Heat oil in a kadai, add onions, and sauté till translucent . Add green chillies, ginger-garlic paste and saute till the raw smell is diffused. Add coriander powder, little salt and pepper powder and saute for a minute. Now add the fried baby corns, soyasauce & mix well. Sprinkle some water. Cook it covered till done. Add finely chopped spring onions and saute it for 10 seconds. Garnish with finely chopped coriander leaves and spring onions. Your baby corn pepper fry is ready to serve with phulkas, parathas, naan and rotis.

CHINESE FRIED RICE

I thank all my online friends for their wishes on my 300th post(Carrot halwa). Thank you for your overwhelming response.

INGREDIENTS:

Cooked basmati rice - 3 cups
Finely chopped mixed vegetables - 1 cup
(Beans, carrot & capsicum. I also used peas, cauliflower, lettuce )
Onion -1

Garlic- 2 pods finely chopped
Green chillies ( finely chopped) - 2
Ajinomoto - 1/4 tsp. 
Soya sauce - 1 tablespoon
Chilli sauce - 1 tsp.

Vinegar - 1 tsp.
White pepper powder - 1/2 tsp.
Spring onions (finely chopped) - one bunch
Oil - 2 tablespoons

METHOD:

Heat oil in a kadai, and add the finely chopped onions, garlic, green chillies and vegetables and stir fry for 3 minutes. The vegetables should not be overcooked, but should be crunchy. Add chilli sauce, soya sauce,vinegar and ajinomoto. Saute well in high flame. Add the cooked basmati rice, salt and pepper powder. Mix generously without breaking the grains. Finally add the chopped spring onions. Mix well. Serve hot.

PEPPER VEGGIE CURRY

This is an excellent dry curry side dish for phulkas, chappatis & pooris. Can also be served with hot rice as a side dish.

INGREDIENTS:

Mixed vegetables - 3 cups
Onion - 1
Garlic - 2 pods (optional)
Cumin seeds - 1/4 tsp.
Soya sauce - 1 tsp.
Green chilli sauce - a dash
Turmeric powder - a pinch
Pepper powder - 1 tsp.
Dhania powder - 1 tsp.
Jeera powder - 1/4 tsp.
Salt - as per taste
Oil - 2 tablespoons

METHOD:

Dice all the vegetables to cubes. Chop onions finely. Crush garlic.

Heat oil, ensure medium heat, add turmeric powder and cumin seeds. When the cumin seeds sizzle, add onions and crushed garlic. Fry till translucent. Add the cut vegetables and salt . Saute in a high flame. Simmer and sprinkle water and cover it with a lid. When half done take out the lid. Add all the powders. Saute well. When done, add soya sauce & chilli sauce. Mix well and saute in high flame for a while. Serve hot.

VEGGIE MACARONI

Macaroni is a kind of moderately-extended, machine-made dry pasta. It is hollow, and macaroni does not contain eggs. Macaroni is a borrowing of the Italian word "maccherone" and its plural "maccheroni". Its etymology is debatable. Some scholars consider it related to Greek (makaria), a kind of barley broth. (Source:Wikipedia)
Probably, this may not be 100% Italian. I have done this with some alterations to suit Indian tastes. You can call it as chinese style.

INGREDIENTS:

Elbow macaroni - 2 cups
Water - 1 1/2 litres
Oil - 3 tablespoons
Carrot - 2
Beans - 100 gms
Capsicum - 1
Shelled green peas - 1/4 cup
Onions - 2
Jalepano- 4
Ginger - 1" piece
Spring onions - 1 small bunch
Chopped parsley - 2 teaspoons
Soya sauce - 1 tablespoon
Chilli sauce - 1 teaspoon
Ajinomoto - 1 pinch (optional)
Salt - as per taste
Chilli flakes - 1/2 tsp.
Pepper powder - 1/4 tsp.

METHOD:

Julienne ginger, jalepano(green chillies), celery, spring onion(white and green portions separately) and carrot. Cut beans, capsicum and onions to lengthy strips.

Heat water in a wide-mouthed vessel with salt and a tablespoon of oil. When boiling, add the macaroni and stir gently without settling down. Allow it to boil for 5-7 minutes or till soft. Drain completely and immediately run it under cold water. Keep aside.

Heat oil in a heavy-bottomed pan, and fry onions in high flame.

Add ginger, jalepano, white portion of spring onions and all the vegetables and continue sauting in high flame.

In this stage, you can add ajinomoto(but I have not added it). Now pour in soya sauce and chilli sauce and mix well.

Quickly add the boiled and cooled macaroni. Give it a gentle and total stir till everything mixes well.

Finally, add the chilli flakes, spring onions(green portion) and celery and give a quick stir say for 10 seconds. Serve hot. Sprinkle pepper powder while serving.