Veg Hakka Noodles

Hakka Noodles is one of the main dish from the chinese cuisine and a very frequent menu in any restaurant.This yummy noodles is very easy and simple to me.Lets explore the ching's secret!!!

INGREDIENTS

1. Hakka Noodles- 1 medium packet *I used Ching's Secret
2. Soy sauce-2 tsp
3. Sesame Oil/Olive Oil/Cooking Oil-2 tbsp
4. Keya Chinese Seasoning - 2 tsp (Optional)
5. Sugar- 1 tsp
6. Salt and pepper - as needed

Veggies Used

• Spring Onions-3-4 finely chopped(Onion Part)
• Carrot-1 (Thinly shredded)
• Beans-8-10 (finely chopped)
• Capsicum/Bell Pepper-1 (green,red or yellow cut in thin Julienne)
• Green Chilies-2-3 (slit lengthwise)
• Garlic-3 pods (finely chopped)
• Cabbage-1/4 Cup (shredded thinly)

Garnishing

Spring onion leaves-finely chopped

Method

1. Boil noodles as per package instructions and keep it aside.

2. Heat up oil in a pan and saute the chopped garlic pods.

3. Add all other vegetables along with sugar and stir fry them quickly on medium high flame.This should be done until the veggies are semi cooked yet crunchy.

4. Add boiled hakka noodles,add soya sauce,salt and pepper powder. 

5. Toss the noodles well until the noodles is mixed well with veggies,soy sauce,salt and pepper.

6. Garnish with spring onions and serve it hot.

Notes,Tips & Add-On's

1. The vegetables have to be stirred continuously on a high flame.Ensure they don't get burnt.
2. Soya sauce already contains salt and hence watch out on the salt added.
3. Sugar is added to balance the taste and retain the color for veggies.

Vegetable Fried Rice

This is an exotic recipe from the Indo-Chinese cuisine.The rice is being fried after cooked.This is also a very popular menu in most of the restaurants. In restaurants, they make small batches by tossing the vegetables and rice in a big wok high in the air. However, this can be done in a very simple way at home and yet get the same taste as that of restaurant. I have used Keya Chinese Seasoning to get the flavor more authentic. However, adding this is completely optional.
Check out Baby Corn Manchurian and Gobi Manchurian which can be used as an amazing accompaniment for this dish.

serves: 3

Ingredients

1. Basmati rice - 1.5 cups
2. Garlic Pods-3-4 (finely chopped)
3. Oil-2 tbsp *You can use either olive oil or any refined oil
4. Sesame oil - 1 tbsp 
5. Keya Chinese Seasoning - 2 tsp (optional)
6. Star Anise-2-3
7. Cloves-2-3
8. Salt to taste
9. Soy sauce-1 tsp
10. Vinegar - 1 tsp (balsamic/apple cider/white/rice vinegar) 
11. Pepper Powder-1 tbsp
12. Sugar-1 tsp

Vegetables used

• Beans-1/4 Cup(finely chopped)
• Carrot- 2 Nos.(shredded finely)
• Onions- 1 big (sliced thinly)
• Spring Onion-5 (finely chopped-both onion and leaf part)
• Cabbage-1/4 cup (shredded)
• Capsicum-1( Red,Green or Yellow -Cut into julienne)

Ready to cook the rice

Vegetables being Fried

After mixing the rice and veggies

Method

1.  Cook Basmati rice as mentioned here with star anise, cloves and 1 tbsp sesame oil.

2. Heat oil in a pan, add spring onions and onions and saute till they become transparent.

3. Add garlic pods and saute till the raw flavor goes off. Add keya chinese seasoning and saute for 2 mins on medium flame.

4. Add all the vegetables with a tsp of sugar and salt. Saute well on medium flame until they are cooked. Make sure the vegetables are not overcooked that they become too soft. The veggies should be crunchy.

5. Add soya sauce,vinegar,pepper and mix well for all the flavors to combine.

6. Add cooked rice to above vegetables and mix well. 

7. Garnish generously with chopped spring onion leaves and serve hot.

Notes,Tips & Add-On's

1. The most important thing in preparing fried rice is that, it is being continuously stirred on a medium flame. Hence,ensure continuous stirring so that the bottom of the pan is not burnt.
2. The vegetables have to be finely chopped so that they are cooked easily and at the same time they are crunchy too.
3. Soy sauce already contains salt and adjust adding salt accordingly.
4. Ensure that the rice is dry,separate and not sticking to each other.

Cream of French Onion

This is one of the most favorite soup for both my husband and myself. I remember having this soup for the very first time at Hotel Saravana Bhavan in chennai.I was completely addicted to its  rich creamy taste.Unfortunately, this soup has been removed from the menu card and I no longer find them serving this.Whichever restaurant i go, i hunt for this soup in the restaurant menu card and its always missing.Then I decided, why not make this soup at home and relish it to heart's content.I prepared this soup for my husband's birthday and he liked it so much.

This recipe is completely conceived by me after several trials and attempts. I did google for various french soup recipes across globe and then came out with the vegetarian version of this soup that is sure to leave you cheese bombed. Trust me, this is a fool proof and a tested recipe that came out really well and delicious.  Try out this soup right away and let me know your feedback in comments.

serves:4 -5 bowls

Ingredients

1. Onions- 2 Medium (thinly sliced lengthwise)
2. Spring onions- 3 (onion part thinly sliced)
3. Spring onion greens - 2 tbsp (chopped finely)
4. Sugar - 1 tsp
5. cashews - 2 tbsp
6. Maida/All purpose flour - 2 tbsp
7. Butter-2 tbsp + 2 tbsp
8. Processed Cheese- 2 cubes( I used amul cheese cubes)
9. Fresh Cream - 200 ml
10. Milk - 1 Cup
11. Water - 1 cup
12. Garlic paste - (4 garlic pods ground with little water)
13. Salt and pepper to taste

Seasoning

• Bread-2(corners removed and sliced into desired shape)
• Butter-2 tsp
• Cheese grated - 2 cubes

Heat Butter in a pan

Fry Cashews until light golden brown

Set aside for final garnishing

Fry Onions until caramelized

Preparation of soup base

Toast bread circles on pan with butter

Add grated cheese

Close and simmer for cheese to melt

Method

1. Heat 2 tbsp of butter in a pan, Add the cashews and fry them on medium low flame until they turn light golden brown in color. Keep it aside for final garnishing.

2. Add both onions ,spring onions (both greens and onions) and sugar and saute on a slow flame for 5-6 minutes till the onions shrink and turn golden brown. Sugar helps the onions to get caramelized(as shown in the pic).

2. Keep the caramelized onions separately.

3. Add 2 tbsp butter again and add maida, garlic paste and roast them in butter.

4. Add milk, fresh cream and cheese cubes and give it a nice mixing. Ensure the maida mixes with milk without any lumps. Keep the flame in medium for the soup to reach a thick creamy consistency.

5. Add required salt and pepper and stir well.

6. Toast the bread slices with butter in a pan till it becomes crisp and slight golden brown on both sides. 

7. Add grated cheese on to the bread and cover lid for the cheese to melt.

Serving Method

Take a bowl of the prepared soup, add some caramelized onions, fried cashews, top it with cheese bread slices and serve hot :) Gooey cheese french onion soup is all ready to be relished :)