Chicken Sausage Noodles

Ingredients: 

• Veggies:

  • 1 packet Hakka  noodles
  • Salt to taste
  • 1–2 tbsp Oil (for noodles + cooking)
  • 4–5 Chicken sausages, cut into small pieces
  • 1 big Onion, sliced
  • 1 Capsicum, chopped
  • 1 Tomato, chopped (reserve the juices)
  • 5–6 cloves Garlic, roughly chopped

• For the Sauce Mixture:

• Reserved  Tomato juices 
• 3/4 tbsp Soya sauce 
• 1 tbsp  Green chili sauce 
• 1 tbsp  Hot and sweet sauce (or tomato ketchup)

• For the Sausage Marination:

  • 1 sachet  Maggi masala or Magic Masala 
  • ½ tsp Red chili powder 
  • 1 tsp Lemon juice

Instructions: 

1. Boil the Noodles:
   • In a utensil, bring water to a boil and add salt.
   • Once the water is boiling, add the noodles.
   • (In boiling water, you can also put oil to prevent sticking. Usually, noodles are cooked till al dente, which means firm to bite. But we prefer noodles well cooked, so I have cooked them properly.)
   • Once done, strain the noodles. Run them under tap water and keep them aside till the water drains out.
2. Prepare the Sauce Mixture:
   • In a bowl, combine the reserved tomato juices, soya sauce, green chili sauce, and hot & sweet sauce (or ketchup).
   • Mix and keep aside.
3. Marinate the Sausages:
   • Cut the sausages into small pieces.
   • Add Maggi masala, red chilli powder, and lemon juice.
   • Mix well and let it rest for a few minutes.
4. Cook the Main Mix:
   • Heat oil in a pan.
   • Add onions and sauté until slightly pink.
   • Add chopped garlic and sauté briefly, just enough to keep its crunch.
   • Add capsicum and cook until slightly tender but still crisp.
   • Add chopped tomatoes and cook until soft.
   • Add the marinated sausages and mix everything well.
   • Pour in the prepared sauce mixture and stir to combine.
   • Finally, add the boiled noodles and toss everything together until evenly coated with the sauce.
   • Check  the salt at the end and adjust according to your taste, since sauces, sausages and boiled noodles already contain salt.
5. Serve:
   • Once everything is mixed and heated through, your delicious Chicken Sausage Noodles are ready to serve hot.

Tips: 

1. Noodles taste best when cooked al dente (slightly firm). Avoid overcooking unless you prefer them soft.
2. Adding a little oil while boiling prevents noodles from sticking.
3. You can add vegetables of your choice such as carrots, beans, peas, mushrooms, or cabbage.
4. If you don’t have hot & sweet sauce, use tomato ketchup and a pinch of chili flakes or red chili sauce.
5. For extra flavor, add a little pepper or vinegar.

Yam Rava Fry

Ingredients: 

• 300–400 g elephant foot yam (suran)
• Small lemon-sized ball tamarind (imli)
• Salt – to taste
• ½ tsp turmeric powder (haldi)
• 1 to 1½ tsp red chilli powder (lal mirch) – adjust to taste
• ½ tsp coriander powder (dhaniya)
• Semolina (rava) – for coating
• Oil – for shallow frying

Instructions: 

1. Preparation:
   • Before handling yam, apply a little oil to your hands or wear gloves as the raw yam can make your skin itchy.
2. Boiling the Yam:
   • Peel the yam and slice it into medium or slightly thick pieces (not too thin).
   • Pressure cook the slices for one whistle so that they are soft but not mushy.
   • Allow them to cool completely.
3. Making Tamarind Water:
   • Soak tamarind in warm water for a few minutes. Squeeze and extract the pulp, discarding any fibres. Pour this tamarind water over the boiled yam slices and sprinkle salt.
   •  Let it sit for 5–10 minutes.
4. Preparing the Masala:
   • After a few minutes, you’ll see some water collected at the bottom.
   • In this tamarind water, add turmeric powder, red chilli powder, and coriander powder. Mix to make a thick paste.
   • If it’s too dry, add a few spoons of water.
   • Coat the yam pieces evenly with this masala and marinate for another 10–15 minutes.
5. Shallow Frying:
   • Spread rava on a plate.
   • Take each yam slice and coat both sides well with rava.
   • Heat oil in a pan and shallow fry the yam slices on medium flame until they turn golden brown and crisp.
6. Serve:
   • Serve hot with rice and dal, or enjoy it as a crispy evening snack with a squeeze of lemon on top.

Green Chilli Pickle (Hari Mirch ka Achar)

Ingredients: 

• 25–30 fresh green chillies (medium size)
• 4 tsp mustard oil (sarson ka tel)
• 2 tsp vinegar
• 2 tsp cumin seeds (jeera)
• 4 tsp mustard seeds (rai)
• 4 tsp fennel seeds (saunf)
• 1 tsp fenugreek seeds (methi)
• 1 tsp turmeric powder (haldi)
• 1 tsp asafoetida (hing)
• 1 tsp salt (adjust to taste)

Instructions: 

1. Dry Roast the Spices:
   • In a pan, add cumin seeds, mustard seeds, fennel seeds, and fenugreek seeds.
   • Dry roast them on low flame until aromatic.
2. Grind the Masala:
   • Allow the roasted spices to cool completely, then grind them coarsely, not into a fine powder.
3. Prepare the Chillies:
   • Wash and pat dry the green chillies thoroughly.
     Chop them into small pieces.
4. Mix the Ingredients:
   • In a clean bowl, add the chopped green chillies.
   • Pour in mustard oil and vinegar.
   • Add the ground masala, salt, turmeric, and asafoetida, and mix everything well so that all chillies are evenly coated with spices.
5. Store:
   • Transfer the mixture into a clean, dry, airtight glass jar.
   • Keep it at room temperature and shake or stir once in a while.
   • You can start consuming after 2 hours, but for richer flavor, keep it under sunlight for 2 days.

Crispy Gobi Fry

Ingredients: 

• For washing the cauliflower:

  • Good amount of water
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder (haldi)

• For the masala and frying:

  • 300–400 g cauliflower florets
  • 3 teaspoons gram flour (besan)
  • 2 teaspoons cornflour or rice flour
  • 1 teaspoon ginger-garlic paste
  • ½ teaspoon turmeric powder (haldi)
  • 1 teaspoon red chilli powder
  • ½ teaspoon cumin powder (jeera powder)
  • Salt to taste
  • 1 tablespoon chopped coriander leaves (hara dhaniya)
  • Oil for deep frying

Instructions: 

1. Preparing the cauliflower:
   • Cut the cauliflower into medium-sized florets and check carefully for any worms.
   • Wash the florets thoroughly in clean water.
2. Soaking the gobi:
   • In a large bowl, take enough water and add 1 teaspoon salt and 1 teaspoon turmeric powder. Mix well, then add the cauliflower florets. Keep it aside for about 15 minutes.
   • After soaking, strain the water and wash the gobi once again to remove extra salt.
3. Making the masala coating:
   • In another bowl, take the cauliflower florets and add gram flour, cornflour or rice flour, ginger-garlic paste, turmeric powder, red chilli powder, cumin powder, salt, and chopped coriander leaves.
   • You can adjust the quantity of red chilli powder according to your preferred level of spiciness.
   • Add a little water and mix everything well so that all the florets are evenly coated with the masala.
4. Frying the gobi:
   • Heat oil in a pan for deep frying.
   • Add the coated cauliflower florets and fry on medium heat until they turn golden brown and crispy on all sides.
   • Remove and drain on paper towels.
5. Serving:
   • Serve the hot and crispy gobi fry with tomato ketchup, green chutney, or as a side dish with rice or chapati.

Namkeen Sevaiya

Ingredients: 

• For roasting the shavanya:

  • 1 tbsp oil or ghee
  • 1½ cups barik shavanya (thin vermicelli, broken into small pieces)

• For tempering and masala:

  • 1½ tbsp oil
  • ½ tsp mustard (rai) seeds
  • ½ tsp cumin (jeera) seeds
  • 2–3 green chillies, finely chopped (adjust to taste)
  • 1 medium onion, thinly sliced
  • 1 tsp ginger-garlic paste
  • 6–8 cashews (optional, chopped)
  • A few curry leaves
  • 1 medium tomato, finely chopped
  • Salt to taste
  • ¼ tsp pepper powder (optional, for extra spice)
  • 2 cups water
  • Fresh coriander leaves, chopped, for garnish

Instructions: 

1. Roast the Sevaiya:
   • Heat 1 tbsp of oil or ghee in a pan.
   • Add the barik sevaiya (thin vermicelli) and roast on low flame until it turns golden and aromatic.
2. Prepare the Tempering:
   • In a separate pan, heat 1½ tbsp oil.
   • Add mustard seeds and cumin seeds and let them splutter.
3. Add Aromatics:
   • Add chopped green chillies, then onions.
   • Sprinkle a little salt and sauté until the onions turn light golden.
4. Flavor Base:
   • Add ginger-garlic paste and roast well until the raw smell disappears.
   • Optionally, add chopped cashews for a crunchy texture.
5. Add Tomatoes:
   • Add chopped tomato and cook covered until it turns soft and mushy.
6. Cook the Sevaiya:
   • Add the roasted sevaiya to the pan and mix everything well together.
   • Then pour in water, mix gently, cover, and cook on low flame until the water is absorbed and the sevaiya is soft and fluffy.
   •  If needed, you can also add a little extra water to reach your desired texture.
7. Final Touch:
   • Check salt and adjust if needed.
   • Garnish with fresh coriander leaves.