Vegetable Hakka Noodles

Ingredients

1 pack Ching's Veggie Hakka noodles

9-10 baby carrots

1 big red bell pepper

1 big green bell pepper

1 big onion

Handful frozen corn

4-5 Tbsp canola oil

1 Squirt Tomato ketchup

2 Tbsp Ching's green chilli sauce

1 squirt Sriracha red chilli sauce

2 Tbsp Ching's all in one sauce

Salt and pepper to taste

Recipe

Add noodles into a pot of boiling water.Cook for 2 minutes. Drain water, drizzle oil and keep aside.

Chop all the veggies lengthwise.

Take a Frying pan,heat it up.Add oil.

Once oil is hot, add baby carrots and fry for 1 minute.

Add onion, fry till translucent.

Add Frozen corn,Red bell pepper, green bell pepper. Saute for 1 minute on high heat.

Mix in the cooked noodles, all the sauces(Add more or less depending on personal preference), salt and pepper.Mix well and saute on high heat for 15-20 seconds.

Serve hot.

Basil Pesto Fusili

Ingredients

1/2 pound Fusili
Basil Pesto(recipe here)

Recipe

Cook Fusili in a large pot of boiling water until it is al dente.
Strain and drizzle extra virgin olive oil on top.Keep aside.
Add 2-3 Tbsp or required amount of pesto into the cooked pasta bowl. Mix well. Serve hot.

Grilled veggie and black beans taco

Ingredients

For Whole Wheat Tortillas:

1 cup whole wheat flour

1/4 cup milk

1/2 tsp baking powder

1/2 tsp salt

1 Tbsp oil

For Grilled Vegetables:

1 medium Zucchini

1 medium Onion

1 Green Bell Pepper

1 Red Bell Pepper

1 tsp Chili Powder

1 tsp cumin Powder

1 tsp Black Salt

Oil to drizzle on the vegetables

Juice of 1 big lime

For Black Beans:

1/2 pound Black beans rinsed and soaked in water for 5-6 hours or overnight.

1 onion

1 Tbsp cumin powder

Juice of 1 big lime

1 tsp chili powder

3-4 cloves of garlic

Salt to taste

For Salsa:

1 medium Tomato chopped

1 medium Onion chopped

2 Tbsp Lime Juice

1 Tbsp finely chopped Cilantro

Salt to taste

Mexican Cheese mix for Garnishing.

Recipe

The Tortillas

In a bowl take the whole wheat flour, add salt and baking powder. mix well. add oil mix.

Add milk slowly to make a dough. Dough should not be sticky.

Knead the dough for 2 minutes.

After 2 minutes, dough should not stick to the hands and it should be smooth.

cover with a damp cloth and keep aside for 15 minutes.

After 15 minutes, make balls of the dough . Roll the balls into tortillas and cook them on a pan till brown spots appear on both sides.

Cover the prepared tortillas with a damp kitchen towel.

The Black Beans

Pressure cook the rinsed and soaked beans for 4 whistles.Alternatively, simmer beans in a pot full of water for 1 - 1 and 1/2 hours.

In a separate pan, add oil, fry onions till translucent. Add cumin powder, chilli powder, cooked beans and  salt. Simmer for 5 minutes.

Finally add lime juice and fresh cilantro.

The Salsa

In a bowl add the chopped onion, chopped tomato,cilantro, salt  and lime juice.

Mix well.

Grilling the Vegetables

Cut the zucchini lengthwise into 2 -3 slices.Cut Onions into rings. Cut bell peppers into big pieces and remove the seeds so  that they can be grilled.

Apply oil on the vegetables with a brush.

In a small bowl, add the chili powder, cumin powder, black salt.

Rub the vegetables with the above mixture.

Finally drizzle lime juice on top of vegetables.

Grill the veggies till dark lines appear. 

Once grilled, chop them into bite size pieces.

Assembling the Taco

Take a Tortilla, add beans on one side of tortilla.

Add the grilled vegetables on top of the beans.

Add salsa on top of grilled vegetables.

Sprinkle cheese and fold the tortilla into half.

Grill the taco.

Serve hot with lime and guacamole on the side.

Penne with Tomatoes and herbs

Ingredients

For Sauce:

2 big tomatoes
2 Tbsp Tomato paste
1 medium onion finely chopped
1 Tbsp finely chopped Parsley
1 Tbsp finely chopped Basil
1 tsp Italian seasoning
3-4 medium size cloves of Garlic
Water as needed
Salt and pepper to taste
oil

For Pasta:

1/2 pound Penne
Water to boil
Salt to season
Extra virgin olive oil to drizzle on top
Shredded Parmesan Romano cheese

Recipe

Add some oil to coat the base of a frying pan and heat it up. Once the oil is hot, add the chopped onion and Garlic. Once the onion turns translucent, add the tomatoes and cook till they become a little mushy.
Add the Tomato Paste and some water so that the sauce is not too thick. Add salt pepper and Italian seasoning. wait till the sauce comes to a boil. if the sauce is becoming thick, add some of the water used to boil the pasta. Once the sauce comes to a boil, take of from heat and keep aside.
Boil Pasta in another pot, following the directions on package.
Once boiled, strain the water from pasta.
Drizzle Extra virgin olive oil and Add the shredded parmesan romano Cheese
Top it with the prepared pasta sauce.
Add fresh basil and parsley.
Mix well.
Garnish with parmesan and romano cheese and some basil and parsley.
Serve hot.

Lime Rice(Nimmakaya Pulihora)

Ingredients

 1 cup Sona Masoori rice
2 cups water
1 big Lime
1 Tbsp Chana daal
1 Tbsp Urad daal
1 tsp cumin seeds
1 tsp mustard seeds
1 sprig curry leaves
1 tsp Hing/Asafoetida
1 tsp Turmeric powder
6 Tbsp oil
Salt to taste

Recipe

Boil 1 cup rice in 2 cups of water.

Once cooked, add 1 Tbsp of oil, fluff it up with a fork put it in a mixing bowl.

In a frying pan, add the remaining oil and heat it up.

Once the oil is hot add the chana daal, fry till the color slightly changes.

Add urad daal, cumin seeds and mustard seeds. Fry till the cumin and mustard seeds splutter.

Add Hing, curry leaves, turmeric powder and salt.

Add the oil mixture to the rice in the mixing bowl.

Squeeze out the juice of the lime into the rice bowl.

Mix well.Serve hot.