Chinese Sweet Corn Soup

ingredients

For the soup
Sweet corn (Makai ke dane) – 1 cup, boiled and mashed
Sweet corn (Makai ke dane) – 1 cup, whole
Oil(Tel) – 1 tsp
Corn flour (Makai ka atta) – 2 tbsp
Sugar(Cheeni) – 1 ½ tsp
Salt(Namak) – ½ tsp or to taste
Green chillies (Hari Mirch) – 2, finely chopped (soaked in 1 tbsp of vinegar)
Soya sauce – ½ tsp
Vegetable stock – 6 cups
For flavouring
Egg (Anda) – 1 no.
Salt – 1 tsp or to taste



preparation method

Step 1 – In a pan, heat 1 tsp of oil and add mashed corn and whole sweet corn kernels. Mix well.
Step 2 – Pour 6 cups of vegetable stock and stir well.
Step 3 – Make cornstarch by adding 4 tbsp of water to 2 tsp of corn flour to dissolve the corn flour lumps. Add this to the corn soup to give it a thick consistency. Stir.
Step 4 – Add sugar, salt and soya sauce. Pour 1 tsp of chilies soaked in vinegar and cook on low flame for 15-20 minutes.
Step 5 – Before serving, heat the soup. Beat an egg and pour it into the soup through a strainer. By doing this, the egg gets cooked with the soup and adds to the flavor.

Chinese Almond Cookies

ingredients

Refined flour (Maida) – 2 cups
Sugar (Cheeni) – ¾ cup
Eggs(Ande) – 2
Brown sugar – ¼ cup (or ½ cup white sugar)
Toasted almonds(badam) – ½ cup, finely chopped
Vanaspati ghee – ½ cup
Baking soda (khaane ka soda)– ½ tsp
Vanilla essence – 1 tsp
Butter (Makhan)– ½ cup
Almonds(Badam) – ¼ cup, whole, toasted slightly
Baking powder – 1 tsp
Salt -1 tsp


preparation method

  Combine Maida, sugar, brown sugar, baking soda, baking powder, salt. Mix well.
  In a big bowl, combine butter, ghee, and whisk/beat well. Add vanilla essence, and egg   Add the Maida mixture to the egg (wet) mixture little at a time and mix well. Add nuts to the dough and mix well to make a firm and smooth dough.
  Mould the dough in a long rectangle log shape and wrap tightly in butter paper or silver foil. Refrigerate for 4 hrs.
  Slice into pieces and mould into a round cookie shape and place on butter paper coated with butter, on a baking tray. Place an almond firmly on top of each cookie dough and bake for 20 mins in a pre-heated oven at 200 degrees.

Gobi Manchurian

A quick and easy starter dish for vegetarian palates 

ingredients

Cauliflower: 1 Medium sized cut into florettes
Spring onions - finely chopped
Ginger - 2tsp finely chopped
Garlic - 1tsp finely chopped
Plain flour - ¼ cup
Cornflour - 3 tsp
Red chilli powder - ¼ tsp
Red chillies - 2 dry
Oil - 3 tbsp
Water - 1 ½ cups
Milk - 1 tbsp


tools required
Wok
Mixing Bowls


preparation method

For the batter:
To the flour, add 2 tbsp cornflour, add ¼ tsp each of ginger, garlic and chilli powder with salt to taste.
Boil the cauliflower florets for about 4 minutes in water and add 1table spoon of milk to it. In a cloth drain and pat dry the florets when ready. Dip florets in the batter and then deep fry in oil until brown.
Add pounded red chilli in the remaining oil and left over ginger, garlic and sauté for 1 minute. Add the chopped spring onion sand salt.  Add water and let it boil. Then add cornflower and let it dissolve. Add the water to the gravy so that it thickens. Stir till it starts boiling again till the gravy gets transparent.
Put the cauliflower floret into this mixture and soya sauce. Boil for about two more minutes. Serve it hot with rice or noodles.


Serving Suggestions
Serve immediately

Hakka Noodles

Hakka Noodles is a famous street food where different vegetables are stir fried in high heat and tossed with noodles.


ingredients

Branded noodles: - 1 packet
Chopped ginger: - 1 tsp
Chopped garlic: - 1 tsp
Thinly sliced carrots: - ½ cup
Thinly sliced green bell peppers: - 1 cup
Thinly sliced cabbage: - ½ cup
Thinly sliced onions: - ½ cup
Chopped spring onion leaves: - ½ cup
Black pepper powder: - 1 tsp
Chinese green chili sauce: - 2 tbsp
Vegetable/Sunflower oil: - 4 tbsp
Salt: - to taste



tools required
Frying pan
Serving dish
Spatula


preparation method

As per the package instructions, cook the noodles and once done, then pour 1 tbsp. of oil. Set aside.
In a frying pan, heat oil and add garlic, carrots, sliced onions, cabbage, green bell peppers and ginger. Sauté over high flame until vegetables are cooked.
Add green chili sauce, cooked noodles, salt and pepper powder. Stir until all the cooked vegetables blend with noodles.

Serving Suggestions
Serve hot with green or red chili sauce.

Manchow Soup

ingredients

Chinese mushrooms (washed) :- 5
Mushrooms (washed and chopped) :- 2
Cabbage (washed and chopped) :- ½ cup
Tofu (bean curd)(washed and chopped) :- 50 gm
Capsicum (washed, halved, deseed and chopped) :- 1 cup
Green chilies (chopped) :- 2
Bamboo shoot slices :- 2
Carrot (peeled, washed and chopped) :- 1
Ginger (peeled, washed and chopped) :- 1 inch
Garlic cloves (peeled and chopped) :- 2
Spring onion (washed, peeled and chopped) :- 1
Noodles :- 1 cup
Oil :- 2 tsp
Cornstarch :- 3 tsp
Red chili sauce :- 1/2 tsp
Soy sauce :- 2 tsp
White pepper powder :- 1/2 tsp
Salt :- to taste
Ajinomoto :- 1/4 tsp
Vegetable stock :- 4 cups
Vinegar :- 1 tsp


tools required
Spatula
Serving dish
Mixing bowl
Deep bottomed pan




preparation method

In hot water,soak washed Chinese mushrooms for fifteen minutes. Drain and chop.
In ½ cup water, boil bamboo shoots for four minutes. Drain, cool and chop.
Boil noodles in 3 cups of hot water, drainand deep fry boiled noodles in hot oil for about two minutes. Drain.
Mix cornstarch in ½ cup water and set aside.
In a deep bottomed pan, heat 2 tbsp. of oil and put garlic, ginger and green chilies.Stir-fry quickly.
Combine spring onion and stir well. Now cook for a two minutes.
Put mushrooms, bamboo shoots, cabbage, tofu, carrot and capsicum. Cook over a medium flame and continuously stir for two minutes.
Putsoy sauce, chili sauce, ajinomoto, salt and pepper powder. Stir well and then mix in vegetable stock.
Reduce flame and allow it to boil and simmer for 3 minutes.
Mix in blended cornstarch and cook till the soup thickens, while stirring continuously.
Mix in vinegar and then serve sizzling.


Serving Suggestions
Garnish with crispy fried noodles and spring onions.

Molten Lava Cupcakes

ingredients

150 gms butter
1 cup flour
1/2 cup sugar
1 cup yogurt
500 gms cooking chocolate
6 tbsp cocoa powder
1 1/2 tsp baking powder
1 cup chocolate chips

preparation method

Take a bowl and cream the mixture of butter and sugar.

Add yogurt in this bowl and beat them properly.

Then add melted chocolate and beat them again.

Sieve flour, baking powder, cocoa powder in this bowl.

Fold this mixture till it forms a batter.

Now fill each mould half with the chocolate batter and the other half with chocolate chips. And fill these moulds with another layer of chocolate batter.

Bake these cupcakes at 230 degree celsius for 8-10 mins.

ENJOY  WITH  LOVE.

chinis food

Rice (Chawal) – 2 cups, cooked (you may use any long grain rice)
French beans (Farsi) – 1 cup, finely chopped
Cabbage (Pattagobhi) – 1cup, finely sliced
Onion (Pyaaz) – 1 sliced in roundels and halved
Green chilies (Hari mirch) – 2 or 3 finely chopped
Spring onions (Hara pyaaz) – 3 finely chopped
Garlic (Lehsun) – 3 tsp, finely chopped
Ginger (Adrak) – ½ cup, finely chopped
Soya sauce – 1 tsp
Sugar (Cheeni) – 1 ½ tsp
Salt to taste

Corn Samosa

Corn Samosa is a delicious snack to compliment your evening tea.

ingredients

Potato :-1
Fresh corn seeds (boiled and partially crushed):-1 cup
All-purpose flour :-1-1/2 cup
Green chili (chopped):-1
Oil:-2 tbsp.
Aniseeds :-¼ tsp.
Ginger (chopped):-1tsp.
Cumin seeds powder :-½ tsp.
Black pepper powder :-1 tsp.
Garam masala powder :-2 tsp.
Gram flour:-1 tsp.
Coriander leaves (chopped):-2 tbsp.
Salt    :-To taste

tools required

                      Spatula

                      Medium bowl

                      Frying pan

preparation method

                  Combine salt and Maida flour together and then properly sieve it.

                  Put 1 tsp.of oil in prepared mixture and mix well.

                 Knead into soft dough using water.Cover and set aside for about 20 minutes.

                 In a pan, heat half tbsp.of oil and roast gram flour until golden brown.Remove from heat and keep aside.

                Again heat half tbsp.of oil and roast corn seeds, ginger, aniseed's, chili, salt, broiled gram flour, coriander, garam masala,pepper                  and cumin powder.

                 Roast for 2-3 minutes and then allow it to cool.

                 Roll medium sized chapattis of dough and cut it into two from center to get a two half-moon shaped chapattis.

                 Fold each half shaped chapatti into hollow cone and stuff the prepared filling in cone.

                 Close it using water and deep fry in hot oil until golden brown.

                 Corn samosas are ready.

Serving Suggestions

Serve hot with chili sauce or tomato ketchup or green chutney.

Capsicum Pakoda

Capsicum Pakoda is a crispy and tasty snack which you can enjoy with tea.

ingredients :

Capsicum (washed and vertically sliced) :- 3
Salt :- To taste
Red chili powder :- 2 tbsp
Rice flour :- 2 tbsp
Gram flour (besan) :- 1 cup
Oil for frying

tools required  :

               

               Spatula

               Deep bottomed pan

               Serving dish

preparation method :

           In a large vessel, marinate capsicum pieces with red chili powder and salt for about half an hour.

           Put gram flour and rice flour to it. Stir well.

          Add little water so that the prepared batter gets layered on the slices of capsicum.

          In a wok, heat oil and drop a coated capsicum slice in hot oil.

          Deep fry and serve hot.

Serving Suggestions :

               Serve hot with chutney or ketchup.

Chocolate Brownie

Ingredients

200 gms cooking chocolate
1 cup flour
1/2 can milkmaid
3/4 castor sugar
150 gms butter
60 gms cocoa powder
10 gms baking powder
1/2 cup milk
100 gms chopped walnuts

Preparation Method

Melt the cooking chocolate using the double boiler method.
In a bowl, beat the mixture of milkmaid and castor sugar.
Add the butter to the melted chocolate.
Then pour the chocolate mixture into the milkmaid mixture.
Sieve flour, baking powder and cocoa powder in this liquid mixture.
Combine the whole mixture using cut and fold method making sure eveything is incorporated.
Then add some milk and walnuts in this mixture.
Transfer this mixture in a baking dish and top it up with shredded walnuts.

Bake this mixture in an over for 20-25 mins at 180degree celsius.

ENJOY  YOUR  HOT BROWNIE

singapore vegetable fried rice recipe

I spent some enjoyable minutes flicking through a book on Singaporean cuisine, pausing at recipes for prawn laksa, and egg roti, fish head curry and hainanese chicken rice, before discovering that Singapore noodles are all but unknown in that country – in fact, they're a Cantonese creation, popular in the restaurants, street stalls and tea houses of Hong Kong.

Why they're credited to somewhere else entirely is a mystery – I wonder, given the famous fusion cuisine of that island, whether it might be something to do with the curry powder that's often responsible for the dish's violent hue, but if anyone actually knows, please do spill the beans.

Whatever the story behind the name, any country should be proud to claim this fine dish as its own. Singaporeans, apparently, get cross at being asked about it. If they're not keen, maybe we should make a bid for it instead?

HI

HI I am krupal patel. I am going to type in cooking star.

Dhosa

How to get the dosa right?
- Heat a non stick flat tawa for 10 minutes on a low flame. Pour one tsp of oil on the tawa. Spread the oil evenly with a sliced onion. Onion is used as a non stick medium. But even on a non stick tawa, it will only enhance the non-stickiness to the tawa.
- Sprinkle little water so that excess heat is absorbed.
- Now, use a flat bottomed katora and spread the batter on the tawa. Begin from the centre and go on spreading till you think it is even and has spread itself properly.
- Add oil through the dosa circumference so that it seeps in from all the directions. Be patient especially if you want to make it on a low flame. And if you want to get it quick, increase the flame but not too high and be watchful of how much has been cooked.
- As soon as you can spot golden colour through the sides and the middle of the dosa, take a flat ladle (or a wooden thin spatula) and instead of flipping it just roll it over from one end to the other. It needs practice, but once you master the art, you will only enjoy it.