Hakka Noodles

Ingredients:

• 2 cups Flat Noodles (also called Hakka noodles); boiled and strained
• 2 tsp Garlic (chopped)
• 3 Dried Red Chilies
• 1 small bunch Spring Onion
• 1 small Capsicum (sliced)
• 1/2 tsp Vinegar
• 1 1/2 tbsp Oil
• Salt to taste
How to make Hakka Noodles:

• Cut the spring onions into 1/4" pieces.
• Grind red chilies and garlic.
• Heat oil in a pan, add chilly and garlic and fry for a minute.
• Now add capsicum and fry till it tenders.
• Put spring onion and continue frying for 2-3 minutes more.
• Now add boiled and strained noodles and salt (to taste) and mix well.
• Add vinegar and mix it well.
• Hakka Noodles is ready to serve

KHANDVI

Ingredients:


1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil

For seasoning:

2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves


Preparation:

* Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
* Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
* Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
* When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
* Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
* Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
* Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

Boondi Raita

Ingredients:
1 cup fresh Khari (salted) Boondi
2 cups curd/yoghurt whisked nicely, chilled.
-½ cup pomegranate seeds
8-10 fresh torn mint leaves
½ tsp cumene powder
½ tsp sugar
½ tsp Red chilli powder
Salt to taste


Method:
Whisk the curd well.

Add cumene powder, sugar, Red Chilli powder, salt, mint leaves and mix nicely.

Just before serving add the Boondi, pomegranate seeds, and mix well.

Serve immediately with parathas.

Upma

Ingredients :

Sooji - upma Rava 1 Cup
Ginger 1 " inch piece chopped finely
Chilies red or Green 2 Nos
Onion medium size 1 No chopped lengthwise
Salt Acc to taste
Oil 2 tbsp.
Water 2 Cups

Seasoning

Mustard Seeds 1 tsp
Urad dal 1 tsp
Channa dal 1 tsp
Hing 1 tsp
Curry leaves few.

Methods :

Dry roast sooji for few minutes & keep aside. Take care not to brown them. Heat Oil in the same pan & do the seasoning. Add chilies, ginger & Onion fry till translucent.

Add salt,water & let it come to boil at which point add the sooji gradually. Keep stirring & take care as not to form lumps.

simmer the stove,cover & let it cook for 5 minutes. Switch off the stove,combine & Serve hot.

Egg Omelette

Ingredients:

2 Eggs
1/4th onion (finely chopped)
1-2 green chilies (finely chopped)
1/4th tomato (chopped),
optional 2 tbsp
chopped coriander leaves
Salt To Taste 1/4th tsp red chili powder or to taste 1 tbsp milk Oil to fry

Method:
Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.

Beat the mixture until foamed.

After it is blended, cook your egg as desired for a fluffy egg! I like to cook my eggs in a little olive oil.

Vegetable sandwich

Today I will going to tell you about a very quick recipe, its easy to prepare and can be a complete diet. their can be a various ingredients for preparing it, what ever you like you just put between two slice of bread. I am posting here a basic method for preparing sandwich.

and also I would like you to explore more different ingredients by your self.

Ingredients
* Bread, thinly sliced
* Tomatoes or cucumber, thinly sliced
* Butter
* Black pepper
* Salt

Procedure
1. Place the 2 slices of bread on the counter and spread lightly with butter. Sprinkle the black pepper and salt lightly over the butter. 2. Place the tomato or cucumber slices on 1 of the bread slices. Place the other slice on top and cut in half with a knife

If you like you can grill it also, I like a grilled one.

Poha

Another very quick recipe is Poha, Which is easily available in grocery shops and takes not more then 10 minutes to prepare.

Ingredients:

Poha : 2 cups
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Green chillies : 4 nos
Onions : 1 nos
Tomatoes : 3 nos
Tumeric : 1 tsp
Curry leaves : few salt : As per taste

Methods :
Take the Poha in a colander & wash & drain it. Heat Oil in a pan season with mustard,cumin,chilli,curry leaves. Add Onions & fry till translucent. Add tomatoes ,tumeric,salt & fry it nicely. Finally add Poha & mix gently. Serve hot as a light meal. You can add little sugar and lime juice for taste, garnish it with fine chopped onion and Sev, and enjoy.

Paratha

Ok gusy, Hear again a basic dish called Paratha, following is its recipe:

Ingredients

4 cups Wheat flour
3 tablespoons Melted butter
1 teaspoon Salt
1 1/4th cup Water
Oil for basting the paratha
All purpose flour for rolling

Method

1. Add the melted butter to the wheat flour. Make a well in the center and add the water. Knead well to make a medium soft dough. Keep kneading, go ahead use that elbow grease, for about 5 to 8 minutes. Set aside for 20 minutes.

2. Divide into equal balls about 2" in diameter. Roll out each ball approximately 4" in diameter, smear oil and dust with all purpose flour. Fold into half, so it looks like a "D". Again smear oil on the "D" and dust with all purpose flour.

3. Fold again and it will look like a triangle. Roll out the triangular shape till it is 1/8th inch thick.

4. Cook it on one side, on a" tava" or griddle, for 30 seconds and turn over. Smear oil over the top of the side that has been cooked first. Fry both the sides till golden brown and crisp on a slow medium flame.

5. Serve hot. To keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.
To store : Let them cool down completely before placing in a container. If they are placed when still hot the condensation will ruin the paratha and make them soggy.

For a simple, rich indulgence, top a freshly made hot paratha with a dollop of whipped fresh white salted butter, break off bite-sized pieces from the edge, and dip them in the melting butter. Enjoy !

Moong Dal Khichadi

It is very easy to make and takes not more then half an hour

Ingredients

2 cups basmati rice
1/2 cup moong dal
2-3 finely chopped green chillies
1 tsp ginger-garlic paste
1 finely chopped medium size tomato
2 finely chopped medium size onions
5-6 curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asofoetida
1/2 tsp turmeric powder
2 tsp red chilli powder
1/2 tsp garam masala powder
3-4 tbsp desi ghee
6 cups water
salt to taste

Method
1. Soak moong dal and rice for 15 minutes.
2. Heat ghee in pressure cooker
3. Add mustard seeds and cumin seeds and allow to splutter.
4. Now add asofoetida and curry leaves and green chillies. Then add onions.
5. Saute onions till transluscent.
6. Add ginger-garlic paste and saute for 2-3 minutes.
7. Now add chopped tomatoes and saute till the tomatoes are mashed.
8. Add the powdered masalas.
9. When ghee starts leaving sides, add the soaked rice and moong dal and water. Add salt to taste and stir in half the chopped coriander.
10. Cover and pressure cook (3 whistles)

The consistency should be slightly liquidy.

Garnish with remaining coriander. Serve hot with one tsp of ghee on top.

Is a complete meal in itself

Matar Pulao

Matar Pulao also known as peas pulao, is very easy to cook and takes around 30 min. to prepare.

Ingredients:

* 2 tbsps vegetable oil or ghee
* 1 large onion chopped fine
* 1 cup fresh green peas
* 1 cup Basmati rice
* 3 cups water
* 1/2 tsp turmeric powder
* Salt to taste
* 1/2 cup warm water

Preparation:

* Wash the rice well in running water and keep aside to soak for 30 minutes.
* Heat the oil in a deep heavy-bottomed pan. When it is hot add the onions and cook till soft.
* Add the peas and stir well.
* Add the rice and fry for 2 minutes.
* Add the 3 cups of water, turmeric and salt to taste to the rice and set it up to boil on a medium flame.
* Once the water comes to a boil, reduce the flame to a simmer and cover the pan.
* Cook till the water seems to have almost disappeared - tiny holes will form on the surface of the rice.
* Add the 1/2 cup of warm water all over the top of the rice and cover the pan again. Simmer for another 5-7 minutes and turn off the fire.
* Allow the rice to sit for 10 minutes and serve.

Introduction

Dear all,
Let me introduce my self, I am Pratik and I love to cook, My blog is for all of those who stay alone or in a group and prepare food for them self, but do not know how to make a good food.
I understand the pain of those people who stay outside of their native place for education or job.
I will be posting some of good recipes which any one can prepare very easily and also in very less time.