Veg Hakka noodles

Ingredient:
Hakka Noodles: 2cup
Capsicum: 1cup,thinly sliced
Vinegar: 1/2tsp
Salt: As per taste
Oil: 2tbsp+1 1/2tbsp
Garlic: 2tsp
Carrot: 1/2cup thinly sliced
Cabbage: 1/2cup,thinly sliced
Onion: 1/2cup,thinly sliced
Black pepper powder: 1tsp
Soya Sauce: 1tbsp

Method:
1.Cook noodles in 4cups of boiling water. Add little salt and 1 1/2tsp of oil in Boiling noodles. Cook until the noodles are 90% done. Drain quickly and wash it in running cold water to remove starch.

2.In high flame heat 2tbsp oil in a pan.Add onion,carrot, cabbage and soya sauce  and toss for 2-3min.

3.Add boiled noodles,garlic,salt and black pepper.Give a quick stir and toss it properly. Then add capsicum and vinegar. Mix it well.

5.Serve hot.

Tips:
1.Noodles shoud be in high flame.
2. Remove excess starch from cooked noodles under running cold water. It will
not stick together while making noodles.
2. You can add any veggies for your like.
3. Chili sauce and tomato sauce can also be add as per your flavour.
4. Boiled Chicken strips and omelet strips can be add inspite of veggies to give
   non-veg noodles taste.

Mushroom Chettinad

Ingredients:
Mushroom- 6-7(cut into half)
Turmeric powder- 1tsp
Oil- 1tbsp
Green chili- 2
Methi Seeds- 1/2tbsp
Split gram- 1/2tbsp
Onion- 1(small, cut in thin lengthwise)
Tomato- 1(big,cut in thin lengthwise)
Coriander leaves- few(chopped for garnishing)
Curry leaves- 6-7leaves
Salt- As per taste

Masala mixture----
Ginger- 1/2"
Garlic- 4cloves
Grated Coconut- 1/2cup(you can take frozen one also)
Clove- 2
Coriander seeds- 1/2tbsp
Cumin seeds- 1/2tbsp
Black pepper- 1/2tbsp
Saunf- 1tsp
Curry leaves- 4-5leaves
Whole red chili- 2


Method:
1.In a pan slightlty roast the Masala Mixture.

2.Add little water to this masala mixture and paste it in blender.

3.In kadai add oil,when oil heated the add slit green chili,then methi seed,split gram when it turns colour to brown the add onion,curry leaves,salt and turmeric powder. Fry for 3-4min.

4.Then add masala mixture paste,tomato and mushroom. Mix them well.Cook until mushroom done.

5.Garnish mushroom chettnaid with coriander leaves.

Stuffed Mushroom kabab

Ingredients:
Mushroom- 6
Ghee- greasing and brushing
For Coating---
Paneer- 3tbsp(mashed)
Thick yogurt- 2tbsp
Cornflour- 1tsp
Ginger-Garlic paste- 1/2tbsp
Red chili powder- 1/4tsp
Coriander powder- 1/4tsp
Cumin powder- 1/4tsp
Dry Fenugreek leaves- 1tsp
Mustard oil- 1/2tbsp
Salt- As per taste
For Stuffing---
Panner- 2tbsp(grated)
Coriander leaves- 1tbsp(chopped)
Ginger-garlic-green chilli paste- 1tsp
Black Salt Powder- As per taste
Chaat Masala- 1tbsp

Method:
1.Remove the stem from all the mushrooms.

2.For Coating-In a bowl add mashed panner,thick yogurt,cornflour,coriander-cumin-red chili powder, ginger-garlic paste,dry fenugreek leaves,mustard oil and salt and mix well all this ingredients.

3.For Stuffing-In another bowl mix grated panner,coriander leaves,ginger-garlic-green chili paste,black salt and chaat masala.

4.Fill all the mushroom with the stuffing which already made.Place it on the plate.

5.Coat the stuffed mushroom properly.

6.Keep it in fridge for 1-2 hours.
7.Preheat oven to 300degrees F.
8.String this coated stuffed mushroom onto a stick.

9.Grease the baking tray with ghee and put all this sticks. Brush little ghee over this Kababs in between bake. Bake it for 20min.
10.Serve hot with coriander chutney.

Eggless pineapple cake

Ingredients:
for Sponge cake:
All purpose flour- 2Cups
Butter- 1/2Cup(at room temp.)
Condensed milk- 1can
Milk- 1cup(slightly warm)
Vanilla essence- 2tsp
Baking soda- 1tsp
Baking powder- 2tsp
Butter- 1tbsp(for Grease the cake Pan)

For Frosting:
Whip Cream- 473ml
Sugar- 1/4cup
vanilla essence- 1tsp


For decoration-
Berries- few(blueberry,blackberry)
Pineapple- cut into size of 2 0 1 3(soak them in coloured water)
grated pineapple- 1/2cup( dipped in pinnaple juice)

Method:
1----for Sponge cake-
1.In a bowl mix butter and condensed milk properly then add vanilla essence and milk. Mix again.

2. In another bowl, sift the all purpose flour with baking soda and baking powder.

3. Meanwhile preheat oven at 350F.
4. Now mix the sift flour with butter mixture slowly and slowly.

5. The batter consistency should looks like as shown below in the picture.

6. Grease with butter and flour a cake Pan.

7. Pour half the cake batter in a cake pan. Put the pineapple pieces over it and then pour the remaining cake batter.

8. Bake in the preheated oven for 30 to 40min or until the inserted toothpick comes out clean.

9. Take out from the oven and let it cool completely before frosting.

 
2--- for whipped Cream Frosting-
1. With electric mixer mix the chilled cream,sugar and vanilla essence until it form smooth and stiff.

3---for decorating the cake-
1. Cut the cake from the middle(as shown in the picture)

2. Here you will get two pieces of a single cake. In one piece of cake spread the grated pineapple dipped in pineapple juice.

    and cover it with half of the frosting.

3. Place the other part of the cake on the top of the filling. Brush it with little pineapple juice on the top of the other part of cake.

4.Cover the cake with rest of the whipped cream and decorate it with berries and our welcoming year
    2 0 1 3.

Tips---
1. varation can be make in cake- like strawberry, cherry,apple, chocolate,dryfruit.
2. Inspite of pinaapple juice you can use sugar syrup.

Hash Brown

Ingretients:
Potato- 2 medium
Onion- 1small
Cornflour- 1tbsp
Oil- 3-4tbsp
Salt- As per taste
Black pepper- As per taste
Parsely/cilantro- few

Method:
1. Take potatoes and peel them. Let it leave it in cold water.

2. Shred potatoes by grater. Rinse them  under cold running water so that water will remove all starch from potatoes.

3. Squeeze out all the excess water from potatoes.

4. Chop onion and parsely finely.

5. Add chopped onion.parsely,salt, pepper and cornflour(act as binding agent+ for crispyness) in the shredded potatoes. Mix well.

6. Heat oil in large skillet in medium low heat. With hand make the round shape of shredded potatoes mixture and  place it over heated oil. Then with the help of spatula flatten the potato ball.

7. Cook until nicely browned on the bottom then flip to other side. Cook well.

8. Remove and drain on paper towel. Serve hot.

Tips- 1. Certain varation you can make like add veggies(finely chopped(carrot,bean,capsicum,cauliflower). You can add chopped green chillies,ginger,garlic.
2. Inspite of shredded potatoes you can use shredded raddish or plantain.

Bhindi Raita

Ingredients:
Bhandi- 10-15(wash and dry them)
yogurt- 1cup
Black salt- As per taste
Asafetida- 1/4tsp
Mustard Oil- 2tsp
Red chili- 2-3
Mustard seeds- 1/2tsp
Black pepper- 1/2tsp

Method:
1.Slice the dry bhandi thinly and keep aside for 5 min.

2.Put 1 1/2tsp oil in wok and heat then add sliced bhindi and fry until it turns lightly  brown and crispy.      Remove it in a plate and cool.

3.Place a small pan and add 1/2tsp oil. When it heated then add the mustard  seeds, Asafetida and  dry red chili. Let it cool down.

4.Put the yogurt in a bowl and whisk with black salt and black pepper. Pour this tempering  over this yogurt and stir well.

5.Add fried bhindi in this yogurt mixture. Stir and serve