Vegetable Noodles

• 1 packet hakka noodles
• 4 tbsp olive oil
• 3/4 cup shredded cabbage
• 1 large sized sliced carrots
• 1/2 cup sliced capsicum
• 1/2 cup chopped spring onions
• 5 to 8 tbsp schezuan sauce
• salt to taste

1. Boil 8 cup of water in a large pan, let the water bubble.
2. Add the noodles and boil them for only 2 minutes.
3. The noodles are cooked aldent(aldent: means partially cooking noodles or leaving it slightly "kachcha").
4. Drain the noodles and spread on a flat surface and toss in 1 tsp of oil on the noodles to prevent sticking.
5. Heat oil in a frying pan on a high flame.
6. Add vegetables and stir-fry for 3 minutes on a medium flame.
7. Add the schezuan sauce, salt and noodles, mix well and cook for 2 minutes.
8. Serve hot and garnish with spring onions.

Same procedure can be used for vegetable hakka noodles. In vegetable hakka noodles instead of "schezuan sauce" use "green chilli sauce".

Noodles With Stir-Fried Tofu and Broccoli

• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 1/4 cup dry sherry (see Note) or rice wine
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons cornstarch, divided
• 2 tablespoons plus 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper, or more to taste
• 1 14-ounce package extra-firm water-packed tofu, drained
• 1/4 teaspoon salt
• 2 tablespoons canola oil, divided
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 6 cups broccoli florets
• 3 tablespoons water

1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

Paneer Tikka

• 1 Large block of Paneer
• 1 onion
• 1 Capsicum
• 1 Tomato
• Few Mushrooms
• Finely chopped Coriander leaves
• To Marinade:
• 1/2 cup Curd (plain yogurt)
• 1 tsp Garlic paste
• 1 tsp Ginger Paste
• 2 tsp Tandoori powder
• 1 tsp cumin (jeera) powder
• 2 tsp Chaat powder
• Salt to taste
• Red chili Powder to taste

1. Cut Paneer into long 1/2" thick cubes.
2. Cut all vegetables into cubes.
3. Mix all ingredients for marinade and keep aside.
4. Add the left marinade to the vegetables.
5. Brush the marinade to the paneer and refrigerate it for 3 hours.
6. Heat oil in a kadhai and fry marinated paneer till fully done.
7. Also fry other vegetables.
8. In a plate arrange fried vegetables and then paneer.
9. Garnish with coriander and lemon slices
10. Serve tandoori paneer tikka hot with hari chutney.

Tandoori Stuffed Aloo

• Potatoes - 8, large
• Cashewnuts - 1 tbsp, broken
• Chaat Masala - 1/2 tsp
• Clarified butter - 2 tsp (ghee)
• Coriander leaves - 1 tsp, chopped
• Cottage cheese - 4 tsp, grated
• Cumin seeds - 1/2 tsp
• Garam masala - a pinch
• Lemon juice - 1 tsp
• Oil - for frying
• Red chilli powder - 1 tsp
• Raisins - 2 tsp
• Salt to taste

Method:

1. Peel the potatoes and carefully scoop out the centre, making sure to leave a thin but firm and even wall.
2. Shallow fry the potato boats and the scooped out leftovers separately.
3. Take care not to brown the boats, they should only be crisp on the sides.
4. Cool the scooped out portion of the potatoes and mash.
5. Add salt, red chilli powder, garam masala, lemon juice, cashew nuts, raisins, grated cottage cheese and clarified butter. Stuff the mixture into the potato cases.
6. Arrange 4 pieces on one skewer and put some more grated cheese on top.
7. Grill till golden brown in colour.
8. Sprinklle with chopped coriander and chaat masala and serve

Khoya Paneer

• 250 gms. paneer 
• 100 gms of khoya powder
• 1 onion grinded 
• small quantity of ginger grinded
• 1 florlet of garlic grinded 
• 2 green chillies chopped fine
• 1 cup of tomato paste
• 1/2tsp cumin seeds
• 1 tsp. coriender powder 
• 1/2 tsp of tumeric powder
• 1/2 tsp. red chilli powder
• 1/2 tsp. garam masala
• salt to taste
• chopped coriender leaves 

1. Cut the paneer into trinangle shaped cubes and keep it aside( do not fry the paneer).
2. Grind onion, garlic ginger and green chillies in mixy.
3. Heat oil in heavy pan and add cumin seeds, tumeric powder and coriender powder. Stir it .
4. Now add onion,ginger,garlic paste into it and stir until oil separates.
5. Add tomato paste in it and stir it. Add salt,chilli powder in it and stir until oil separates.
6. Add khoya powder in it and mix it very well.
7. Add small quantity of water, boil it.
8. Add triangle shaped paneer cubes in it.
9. Cover it,turn off the gas and add garam masala .
10. Garnish it with chopped coriender leaves before serving.

To make a thick gravy you can add bread crumbs in it.

Pav Bhaji

• Pav Buns - 10
• Onions - 2, finely chopped
• Coriander Powder - 2 tblsp
• Tomatoes - 2 cups, finely chopped
• Cumin Powder - 1 tblsp
• Potato - 2 cups, cooked and mashed
• Chilli Powder - 1 tsp
• Peas - 1/2 cup, cooked
• Pav Bhaji Masala - 1 tblsp
• Green Beans - 1/2 cup, finely chopped
• Coriander Leaves - 1 cup
• Cabbage - 1 cup, shredded
• Lemon Juice - 1 tblsp
• Capsicum - 1/2 cup, chopped
• Ginger - 2 tsp, grated
• Garlic - 1 tsp, crushed
• Green Chillies - 2, finely chopped
• Water - 1/2 cup
• Salt as per taste

Method:

1. Add onions to hot oil and fry till pink.
2. Add garlic and fry for a minute.
3. Add tomatoes, salt, coriander powder, cumin powder and chilli powder.
4. Stir for a minute.
5. Add the other ingredients and cook on low heat for 5 minutes.
6. Cook chopped vegetables except capsicum, covered for 5 minutes on medium heat.
7. Mash well.
8. Add 1/2 cup of water and simmer.
9. Add chopped capsicum.
10. When all the vegetables are well mixed, garnish with coriander and lemon juice.
11. For the pavs, slit the pav buns horizontalls from the middle.
12. Apply butter on the cut surface and fry in hot pan.
13. Remove when it is golden brown.
14. To serve, sprinkle chopped onions, coriander and pav bhaji masala over bhaji.
15. Serve hot with pav buns.

PUNJABI KADHI

• 1 cup Gram flour 
• 1/4 cup Chopped onion 
• 1/4 cup Chopped potato 
• 1 tsp Ajwain.
• 1 tsp Red chili powder. 
• 1 tsp Chopped ginger.
• 1/2 tsp Baking powder. 
• Oil for deep frying 
• Salt As per taste 
• 1 cup Kadhi Curd (yogurt)
• 1/4 cup Gram flour 
• 2 no. Dry red chili whole
• 1 tsp Turmeric powder. 
• A pinch Asafetida 
• 1 tsp Fenugreek seeds.
• 2 tbsp Oil. 
• Salt As per taste

1. Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
2. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
3. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
4. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
5. Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.

Serve punjabi kadhi hot with steamed rice.

ACHARI PANEER

Paneer ( Cottage Cheese), cubed into 1.5" pieces ...use Ricotta cubes, if paneer isn't available - 400 gms

For the Marinade:

• Hung Curd - 3/4 Cup
• Garlic Paste - 2 Tblsp
• Ginger Paste - 1 Tblsp
• Fennel Seeds (saunf) - 2 Tsp
• Mustard Seeds (Rai) - 2 Tsp
• Fenugreek Seeds(Methi Dana) - 1 Tsp
• Onion Seeds (Kalonji) - 1 Tsp
• Cumin Seeds (Zeera) - 2 Tsp
• Turmeric Powder (Haldi) - 1 Tsp
• Red Chilli Powder - 2 Tsp
• Mustard Oil - 2 Tblsp
• Salt - To Taste

For the skewers:

• Capsicum ( bell peppers) - 2
• Onion - 1
• Tomatoes - 2

Onion Rings & Lemon Wedges for the garnish
Mint Chutney, as accompaniment

Method: Pre-Preparation:
1. Coarsely grind the fennel, mustard, fenugreek, onion and cumin seeds with mustard oil.
2. Blend together the yogurt, ginger paste, garlic paste, turmeric powder, red chilli powder, salt and the ground masala.
3. Add the Paneer cubes to this marinade and chill for 30 mins.
4. Cut the Capsicum, onions and tomatoes into dices ( same size as paneer).

Preparation:
1. Arrange the paneer on skewers. Skewer the Capsicum dice, followed by a paneer cube, followed by a onion dice, again followed by a paneer cube, followed by a Tomato dice and a paneer cube. You may repeat this if the skewer is long.
2. Pre-heat the oven,tandoor, microwave, grill.
3. Grill for 20 mins, or till edges turn brown.
4. Remove from skewers and serve hot.

To add in more achari flavor, you can add in 1 Tblsp Pickle masala (green chilli, mango, lemon) to the marinade.

Dahi Ke Kebab

• 1.2 ltrs yoghurt
• 100 gms cottage cheese grated
• 40 gms chopped onion
• 30 gms chopped ginger
• 10 gms chopped fresh coriander
• cornflour to dust
• 30 gms cashewnut powder
• 30 gms chopped raisins 
• 4 gms white pepper powder
• 4 gms cardamom powder
• salt to taste
• oil to grill

1. Hang yoghurt overnight.
2. Saute the onion and ginger in minimum oil till it sweats.
3. Mix the other ingredients.
4. Adjust seasoning and shape into tikkis.
5. Grill them on a medium hot skillet.
6. Garnish and serve with chutney.

CHOLEY BHATURE

Bhature

• 2 cups All purpose flour (Maida) 
• 1 pouch Yeast
• 1 cup Yogurt 
• 2 tbsp Vegetable Oil 
• Salt to taste 

Choley

• 1 small can Garbanzo beans 
• 1/2 tsp Ginger paste 
• 1/2 tsp Garlic powder 
• 1 tsp Cumin seeds
• 2 tbsp Oil 
• 2 tbsp Cilantro 
• 6-7 Mint leaves
• 1/2 tsp Turmeric Powder 
• 1/2 tsp Chilly Powder 
• 2-3 Bay Leaves 
• 2-3 Cloves 
• 1/2 tsp Garam Masala 
• 1 Medium-sized finely chopped onion 
• 1 Big tomato 
• 1 1/2 cup Water 
• Salt to taste

Bhature

1. Take yeast and soak in lukewarm water for 5-10 minutes
2. Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chappatis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.
3. Roll like puri but this needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole

1. Take 2 tablespoons of oil in a pressue cooker and heat it.
2. Add garlic powder and make it dark brown. Then add cumin seeds fry till they start spluttering.
3. Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
4. Now add the rest of ingredients including water except the cilantro and mint leaves.
5. Close the pressure cooker and wait for 3 whistles to come or cook for 5-7 minutes.
6. Garnish choley with thinly sliced long pieces of onion and a piece of lemon split up into 4 pieces.

Chilli potato

Serves 4

• 250g potatoes 
• 1 tbsp cornflour
• 1 tsp soya sauce
• 1 tsp chilli sauce
• 1 tsp schezwan sauce
• A pinch of salt
• 1 tsp garlic 
• 1tsp ginger 
• 1 tsp.spring onions
• 1 capsicum
• 1/4 tsp. white pepper
• oil for cooking 

1. Cut the potatoes into long chips
2. Marinate potato chips with soya chilli schezwan sauce for 1 hour.
3. Heat oil in the pan and deep fry these marinated chips sprinkling cornflour over it; keep aside.
4. Heat 2 tbsp oil, add the chopped garlic.
5. When it is cooked, add the chopped ginger.
6. Add the spring onion and capsicum pieces.
7. Saute for 3 min then add the potato chips.
8. Add 1/4 tsp soya chilli schezwan sauce.
9. Add black pepper and salt
10. Mix well, decorate with spring onion leaves.

Sauteed Chicken Paprika

• 3 tbsp Matzo meal
• 1 tsp Dry mustard
• 4 tsp Peanut oil
• 4 Boneless chicken breast
• 1 small Tomato, chopped and seeded
• 1/4 tsp Salt, if desired
• 1/4 C White wine
• 3/4 C Chicken broth
• 1 tbsp Paprika
• 1/3 C Onions; chopped
• 2 Garlic; minced
• Chopped fresh parsley

1. In a small bowl, blend matzo meal, paprika, dry mustard, salt and pepper; mix well. Coat chicken evenly with mixture, reserving any remaining mixture. 
2. Heat 3 teaspoons of the oil in a large nonstick skillet over medium heat until hot. Add chicken; cook 1 to 2 minutes on each side or until lightly browned. Remove chicken from skillet; keep warm. 
3. In the same skillet, heat remaining 1 teaspoon oil. Add the onion and garlic; cook and stir until onion is tender. 
4. Add broth, wine and reserved matzo mixture; mix well. Return chicken to the skillet. Bring to a boil. Reduce heat; cover and simmer 7-9 minutes or until chicken is fork tender and juices are clear. Stir in tomato and cover and cook an additional 2-3 minutes. 
5. Garnish with parsley.

Golden oriental sesame chicken Ingredients 8 tbsp Honey 4 tbsp Orange juice 2 tbsp soy sauce 1 Envelope Good Seasonings Oriental Sesame Salad Dsg 4 Boneless skinless chicken breasts, about 1 ¼ lbs, cut lengthwise into ¾".wide strips Procedure 1. Mix honey, juice, soy sauce and salad dressing in a large bowl until well-blended. 2. Reserve ¼ cup marinade; refrigerate. 3. Add chicken to bowl; toss to coat. 4. Refrigerate 1 to 4 hours to marinate. 5. Drain; discard marinade. 6. Thread a skewer through each chicken strip. 7. Broil 4 inches from heat or grill over medium coals 8-10 minutes or until cooked through, turning and brushing frequently with reserved marinade. 8. Discard any remaining marinade. 9. Serve with prepared peanut sauce, if desired. 10. Makes 20-24 appetizer

Chicken Kathi Roll

• 4 -5 refined flour rotis (flatbreads)
• 250 g boneless chicken, cut into cubes
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chili paste
• salt
• 2 medium onions, peeled,washed and sliced thinly
• 1 medium carrot, washed,scraped and cut into juliennes
• 2 green chilies, stems removed,washed and chopped finely
• 3 -5 sprigs fresh coriander leaves, cleaned,washed and finely chopped
• 2 tablespoons oil
• 1 teaspoon cumin powder
• 1/2 teaspoon chat masala
• 4 -6 tablespoons green chutney

Directions:

1. Marinate the chicken cubes with ginger, garlic and the green chilli pastes and salt for 30 minutes.
2. Heat oil in a pan.
3. Saute chicken cubes in it till done.
4. Add cumin powder, chaat masala and check to see if the seasoning is right (i. e. to your taste, the way you like it).
5. Mix onion and carrot.
6. Now start making the kathi rolls.
7. For this, put 1 tsp. of oil on a flat bottomed pan (tawa) and lightly heat the rotis.
8. Smear each roti with 1 tbsp.of green chutney.
9. Place 6-8 pieces of cooked chicken, sprinkle chopped green chillies and chopped corriander leaves.
10. Spread a spoonful of onion and carrot mixture on the roti.
11. Sprinkle salt.
12. Roll the roti tightly over the stuffing.
13. Serve.

NOTE: Paneer (cottage cheese) or potato cubes can be used instead of chicken to make vegetarian kathi rotis.

Lemon-Orange Fizz

Serves 2

• 2 cups orange seltzer
• 2 tablespoons frozen lemonade
• 1 tablespoon lemon juice
• 3 ounce lemon or orange vodka, optional
• Lemon wedge
• Sugar
• Ice cubes

1. Combine seltzer, lemonade, lemon juice and vodka, if using. 
2. Rub rim of 2 glasses with lemon wedge and dip in sugar. 
3. Fill glasses with ice and top with the seltzer mixture.

Island Limeade

Serves 4

• 3 cups boiling water
• 1/3-1/2 cup sugar
• 1 1/4 cups freshly squeezed lime juice
• 6 ounces dark rum

1. Combine boiling water and sugar to taste. Stir until the sugar dissolves; chill. 
2. Add the lime juice to make limeade. 
3. Fill 4 tall glasses with ice and divide the rum among the glasses. Top with the limeade. 

Non-alcoholic variation: Omit the rum.

Cherry Smash

Serves 4

• 1 cup pitted fresh or frozen (thawed) cherries
• 1/4 cup fresh mint leaves, plus 4 sprigs for garnish
• 8 teaspoons sugar
• 6 ounces (3/4 cup) dark rum
• 1/4 cup lime juice
• 3 cups cherry-flavored seltzer

1. Divide cherries, mint leaves and sugar among 4 glasses. Mash everything together with the back of a wooden spoon. 
2. Stir in rum and lime juice. Fill glasses with ice and top with seltzer. 
3. Garnish with mint sprigs.

Kiwi-Mint Julep

Serves 2

• 3 tablespoons sugar
• 1/2 cup hot water
• 2 cups ice
• 3 kiwis, peeled
• 2 tablespoons frozen limeade
• 2 tablespoons. chopped mint
• 3 ounces bourbon, optional

1. Dissolve sugar in hot water in a 1-cup measure; let cool slightly.
2. Combine ice, kiwis, limeade, mint, the sugar mixture and bourbon, if using, in a blender; blend until smooth.