Stir Fried Noodles

Stir Fried Noodles

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INGREDIENTS

150g pack medium egg noodle
1 tbsp vegetable oil
2½ cm piece fresh ginger, finely chopped
2 garlic clove, finely chopped
1 large carrot, cut into matchsticks
1 yellow pepper, deseeded and thinly sliced
100g mangetout, sugarsnaps or frozen peas
2 spring onion, finely chopped
85g beansprout (optional)
2 tbsp soy sauce
1 tsp white wine vinegar

INSTRUCTIONS

• Cook the noodles according to pack instructions.
• Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
• Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
• Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Source: bbcgoodfood
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Chicken Momos

Chicken Momos

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INGREDIENTS

Chicken mince 1 cup
Refined flour (maida) 2 cups
Salt to taste
Spring onions with greens chopped2
Ginger chopped 1 inch piece
Green chillies chopped2
Garlic chopped5-6 cloves
Soy sauce 2 teaspoons

INSTRUCTIONS

• Combine flour and salt in a bowl, mix well. Add sufficient water and knead into a soft dough. Combine minced chicken, spring onions, ginger, green chillies, garlic, soya sauce together and set aside.
• Divide dough into sixteen small portions. Shape them into balls and roll out thinly. Put a teaspoon of the filling in the middle. Bring all edges together to the centre, making small tight pleats.
• Pinch and twist the pleats to ensure that the momo is closed tightly. Steam in a pressure cooker for about twenty minutes.
• Serve hot with tomato-garlic sauce.

Source: sanjeevkapoor
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Money Bags

Money Bags

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INGREDIENTS

1/2 cup vegetable oil
200g lean pork mince (see note)
2 celery stalks, trimmed, finely chopped
2 garlic cloves, crushed
1 tablespoon chopped fresh chives
2 teaspoons soy sauce
2 teaspoons sesame seeds
2 teaspoons brown sugar
15 chives, halved
275g packet (30) gow gee wrappers
Sweet chilli sauce, to serve

INSTRUCTIONS

• Heat 2 teaspoons oil in a large frying pan over medium-high heat. Add mince. Cook, breaking up mince with a wooden spoon, for 5 to 6 minutes or until browned and cooked through.
• Add celery and garlic. Cook, stirring, for 5 minutes or until celery is tender. Add chopped chives, soy sauce, sesame seeds and sugar. Cook, stirring, for 1 minute. Cool. Meanwhile, place halved chives in a heatproof bowl. Pour over boiling water. Drain.
• Place 1 wrapper on a flat surface. Spoon 1 heaped teaspoon mince mixture in centre of wrapper. Brush edge with cold water. Fold up sides to form a pouch. Pinch to enclose filling. Tie with a chive to secure. Repeat with remaining wrappers, mince mixture and chives. Trim chives.
• Heat remaining oil in pan over medium-high heat. Cook money bags, in batches, turning, for 3 to 4 minutes or until browned and heated through. Drain on paper towel. Serve with sweet chilli sauce.

Source: taste.com.au
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Jam Pockets

Jam Pockets

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INGREDIENTS

250 g of margarine
250 g of cottage cheese
250 g of flour
1 baking powder
1 knife tip of salt
1 spoon of sour cream
Lemon peel
Apricot filling for baking
Powder sugar for sprinkle

INSTRUCTIONS

• Knead the ingredients into dough, cover with foil and put on cold for half an hour. 
• Then roll the dough to the thickness of knife edge and cut it on squares. 
• Put apricot fillings for baking on each square, fold it into rectangles or triangles. Slightly squeeze the edge with a fork. 
• Put them on a greased baking pan and bake for around 20 minutes on 180 to 200°C. Still a little warm, sprinkle them with powdered sugar.

Source: presad.si
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Butternut Squash Soup,

Butternut Squash Soup

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INGREDIENTS

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
Salt and freshly ground black pepper to taste

INSTRUCTIONS

• Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. 
• Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Source: allrecipes
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Cheesy Bread Rolls

Cheesy Bread Rolls

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INGREDIENTS

Bread crust removed 2
Cheese strings
Butter
Barbeque dripping sauce

INSTRUCTIONS

• Take the bread slices and remove the crust. Now roll the slices with a rolling pin until thin. 
• Add butter on the sides of the slices and cheese strings in the middle. Roll the bread tightly aby tucking in. 
• Add some butter to the pre-heated grill and place the bread rolls on them. Brush it with some barbecue sauce dressing and grill it.
• Serve hot with barbecue sauce. 

Source: studentrecipes
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Green Pea Cutlets

Green Pea Cutlets

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INGREDIENTS

Shelled green peas boiled and mashed 2 cups
Potato boiled1 large
Dill leaves (suva) finely chopped 1/2 cup
Green chillies finely chopped 2-3
Ginger paste 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Cornflour/ corn starch 1/4 cup
Bread crumbs 1 cup
Oil 1 for shallow frying

INSTRUCTIONS

• Mix peas and potato in a bowl. Add dill leaves, green chillies, ginger paste, garam masala powder and salt and mix well. Divide into equal portions and shape into round or heart shaped cutlets. 
• Mix corn flour with sufficient water and make a thin batter. Dip the cutlets in it and then coat them with breadcrumbs. Cover with cling film and keep them in a refrigerator for fifteen minutes.
• Heat sufficient oil in a frying pan and deep-fry the cutlets on medium heat till golden brown. Drain on absorbent paper. Serve hot.

Source: SanjeevKapoor
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