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Hakka Noodles (HAKA CHOW MEIN)

Vegetable and Noodles

2 cups boiled noodles (haka)
2 tsp oil
1/2 tsp chilli (chopped finely)
1 tsp spoon ginger
1 medium size onion (julian cut)
1 medium size capsicumn (julian cut)
1/2 to 1 tea spoon soya sauce
salt to taste
1/4 tsp pepper
1/2 tsp garlic
OPTIONAL - beans peas carrots etc.

Boil Noodles
Heat oil, add garlic ginger chillies and fry for a minute
Add onions, capsicumn and fry for 2 min.
Add everything and serve hot.

Vegetable Fried Rice

Vegtable and Basmati Rice
1 cup rice (boil and keep for 1-2 hrs)
1 carrot
12-15 French Beans
1 capsicum
2 sticks of celery
3-4 spring onions
1 cup boiled gren peas
1/2 tea spoon Ajinomotto
3 tbsp oil
1-1 1/2 tbsp soya sauce
1/4 tsp white pepper powder
1/2 tsp sugar (optional)

Cook the rice with 1 level tsp salt.
Each grain of the rice should be separate.
Cut the vegetables into small peices
Heat the oil in a vessel and add french beans, carrot, ajinomotto,
cook on a high flame for 3-4 min
Add capsicum, spring onion with leaves and celery
Fry for a min. Add little salt (to taste)
Add rice, soya sauce, chilli sauce white pepper green peas
Stir fry for 3-5 min.

You can boil french beans, carrot, green peas then add in the onions
and capsicum along with rice.

Vegetable in Green Sauce

2 tbsp Finely Chopped Coriander leaves
1/2 Cup Finely chopped salad leaves
2 tbsp Chopped Spinach Leaves
2 tbsp Chopped Spring Onion Leaves
1 tsp Chopped Ginger
1 tsp Chopped garlic
1 tsp Chopped Green Chillies
1 (Capsicum)Green Pepper Finely Chopped
1 medium size carrot
1/2 Cup each of Green Peas, French Beans Cabbage
• tsp ajinomoto
• pepper powder
€ tsp chilli sauce
1 tsp soya sauce
1 tsp vinegar
1 tbsp corn flour
3 tbsp oil
1/2 cup water
add salt to taste

Put the carrot, french beans, peas in boiling water for 2 min.
Strain and cut into medium pieces.
Heat oil, add garlic, chillies and then ginger.
Add saad leaves, palak (spinach) spring onions capsicum (green pepper), coriander leaves and fry for a
Add vegetables, salt and aji-no-motto. Cook for 3-4 min.
Add soya sauce, pepper, water, chilli sauce and let it boil.
Then add cornflour mixed in water. Then add vinegar and lime juice.

Vegetable Manchurian
Vegtable balls in Soya Sauce and Corn
1 carrot medium
8-10 french beans
100gms cabbage
1 onion small
= cup flour
2 - 3 table spoons corn flour
= tsp garlic
= tsp ginger
< tsp white pepper
1 big pinch of ajinomotto
salt to taste

Cauliflower Manchurian: Ingredients

250 gms cauliflower
= tsp chopped ginger
= tsp green chillies
< tsp white pepper
A big pinch of ajinomotto
= cup flour
2 tbsp corn flour
salt to taste
Scrape the carrot, string the french beans
Boil 2 cups of water, add little salt, add french beans, carrot ,
cabbage or culiflower (if making cauliflower mancurian).
Cook for 1 min . Drain and cool
Finely chop veg, garlic, ginger, onion, mix everything and make balls,
fry immediately
Deep fry in oil till light brown.

For the Sauce

3 tsp oil
1 onion - finely chopped
1 tbsp garlic - chopped
1 tsp ginger
1 tsp green chillies
2 tsp coriander leaves - finely chopped
< tsp ajinomotto
1= - 2 tsp soya sauce
salt to taste
2 cups water
1= - 2 tbsp corn flour

Heat 3 tsp oil, add garlic, ginger, chilllies and onion till light brown in color
Add soya sauce, ajinomotto
Add 1= cup water and salt, bring to boil
Mix corn flour in = cup water. Cook till the sauce thickens
Add manchurians. Cook for few minutes
Sprinkle coriander leaves and serve

Panneer Chilli
Panneer with Green Pepper and Green Chilli
2 cups big paneer cubes
3 spring onions (finely Chopped)
2 big capsicumns (green pepper) sliced vertically
1 tsp ginger
1 tsp green chillies
1 tsp garlic
1/4 tsp white pepper
1/4 tsp Ajinomotto
1 1/2 tsp soya sauce
1 tbsp finely chopped coriander leaves
1 cup hot water
3 tbsp oil
1 level table spoon cornflour

Deep fry paneer pieces to a light brown color
Heat the oil, add onion, garlic, ginger chillies.
Stir fry till light brown in color
Add capsicumn stir fry for 2 min. Add ajinomotto, soya sauce.
Cook for 1 min
Add hot water, pepper and salt
Bring to boil and add paneer
Mix cornflour in water, add vegetable and boil for few min on low flame.
Serve with boiled noodles.

Vegetable Mohini (Chef: Babu More)

Finely chopped mixed vegetables- carrots, beans, capsicum 100gms
Cheese- grated
1tsp green chilly
1tsp Cumin seeds
1tsp Ginger
1tsp Garlic
Tomato puree
Cashew paste
Garam masalas 1tsp
Ghee 2tsp
Salt to taste
Heat oil, add cumin seeds, fine chopped green chillies and garlic.
Then add mixed vegetables, paneer and little grated cheese, toss until paneer turns golden.
Then add tomato puree, cashew paste, dash of cream and add salt and garam masala powder to taste.
Boil until thick. Blend.

Bhindi Masala
1/4 c Oil
1 lg Onion, chopped
10 ea Garlic cloves, minced
2 ea Fresh green chilies, chopped
1 t Turmeric
1 tb Cumin, ground
3 lb Okra
Salt to taste

Heat oil in large pot. Add onion, garlic & chilies.
Fry over medium heat till browned. Stir in turmeric & cumin & fry for 2 minutes. Mix in okra & salt.
Cover, reduce heat & simmer for 8 to 10 minutes,
Stirring occasionally to prevent burning.
Serve hot chapatis.

Bombil Fry
Turmeric powder
chilly powder
lime juice
salt to taste
Split the Bombay Duck vertically and remove the bones from within. Remove the excess water by
compressing the fish under some weight. Marinate with ingredients given alongside. Deep fry and serve it.
Rajma - Red Kidney Beans
3 cups dry Rajma beans, picked, washed and soaked overnight
1 large onion finely sliced
8 green chillies chopped
10 cloves garlic and 2" piece ginger ground together
1"piece ginger cut into fine thin strips for garnish
1 tablespoon corriander powder
1 teaspoon tumeric powder
1 teaspoon red chillie powder
1 teaspoon hing (asfateda, this has strong smell which only adds to the flavor in the big picture and is an
excellent gas expellent and digestive)
1 teaspoon cumin powder
2 medium tomatoes chopped
1 heaped teaspoon garam masala - add this when you add the milk
salt to taste
2 tablespoons oil
2 cups milk
corriander leaves chopped for garnish

Boil the soaked Rajma in 4 cups of cold water till cooked. If using a pressure cooker cook for no more
than 5 to 7 minutes after the full pressure is reached Keep aside.
Heat the oil in a heavy bottom pan and fry sliced onions till light brown.
Add garlic and ginger, and all dry spices except for the garam masala.
Fry well and add tomatoes and green chillies, fry some more and add the boiled Rajma with any liquid
thats left over, mix well and cook over low heat for 5 or 7 minutes - mix well so that the bottom does not
Add the milk and garam masala and simmer on very low heat, if it is too thick add a cup of water to it and
let simmer till well cooked and guey - garnish with sliced ginger and corriander leaves. Serve with some
heavy cream on top for great effect and flavor. This is wonderful with hot cooked white rice, hot chapatis,
oven hot bread or just plain out of a bowl on a cold winters night.

Dal Fry
Moong dal 3/4 cup
Masoor dal 1/4 cup
Onion1 nos.
Ginger garlic paste 1 tbsp.
Tomato2 nos.
Cumin seeds 1/2 tsp.
Haldi 1/2 tsp.
Red chili powder 1/2 tsp.
Garam Masala powder 1/2 tsp.
Green coriander leaves a few
Pure ghee 3 tbsp.
Salt To taste

1. Chop onion and tomatoes finely.
2. Wash both the dals together and pressure cook for three minutes with three and half cup water
and a little haldi.
3. In a pan heat Ghee, add jeera, when jeera changes colour add chopped onion. Cook till light
golden brown. Add red chili powder and ginger garlic paste. Saut• well.
4. Add tomatoes and reduce heat. Cover and cook till done.
5. Add boiled dals and salt, bring to required consistency and add green dhania leaves and garam
masala powder. The dal is done.
6. Before serving, heat little ghee put Garam Masala Powder and pour over the dal

1 bunch spinach - finely chopped
2 handfulls of chana(gram)dal
2 Onion-chopped
1 tbsp Ginger
1 small Potato
3-4 Tomatoes chopped
1 tbsp coriander powder
2 pinches turmeric powder
red chilli powder to taste
salt to taste
2tbsp oil
2 cups water

Heat oil - add ginger fry for few secs
Add all other ingredients except water & fry for about 5 mins.
Add water & pressure cook for about 15 mins or untill 3-4 whistles
dry the excess water if any(dont make it completly dry)
Remove from fire & mash it till smooth
Serve hot with Rice

2-3 Eggplants
1 tbsp coriander powder
2 pinches turmeric powder
1/2 tsp tamarind powder
red chilli powder to taste
salt to taste
oil for frying

Cut the eggplants in medium sized flat pcs
Make slits on white side of eggplant & rub salt on it
Heat oil & fry the eggplant pcs on a very slow flame untill golden
Remove from oil & sprinle all the masalas on top just before serving

Vegetable Pullav
1 teacup uncooked rice
250 gms cauliflower (cut into big pieces)
150 gms green peas
2 potatoes
2 cloves
2 onions
4 tblspn oil/ghee
3 green chillies
1 small piece ginger
6-7 cloves garlic
Salt to taste

1.Cut the cauliflower, into big pieces.
2.Peel and cut the potatoes into cubes.
3.Peel and chop the onions.
4.Grind the green chillies, ginger and garlic into a thick paste.
5.Heat the ghee/oil in a vessel and saute the onions.
6.Add the ginger, garlic and green chillies paste and fry for at least 3 to 4 minutes.
7.Add the cloves and fry for 1/2 a minute.
8.Add the rice, vegetables, salt and enough water to cook.
9.Cover and cook slowly until the water is absorbed and the vegetables are cooked.

Serve with curds and pickle

Vegetable Biryani
1. 2 carrots - peeled and cut into 2" strips
2. 2 medimum size potatoes peeled and cut into 1"
3. 1/2 cup cauliflower florets
4. 1/2 cup green beans cut into 2" pieces
5. 1/2 cup green peas - steamed and set aside
Enough oil to fry vegs. 1 through 4
1/4 cup oil
1 large onion sliced finely
1/2 cup curd (yogurt)
1 tsp each garlic and ginger paste
4 green chillies finely chopped
1/2 tsp turmeric powder

Grind together 4 cloves, 2" piece cinamon, 4 cardamom, 8 peppercorns, 1/2 tsp fennel seeds(saunf)
juice of 1/2 lime + 1/2 cup water
salt to taste

3 cups basmati rice 2 tablespoons oil & spices

1/4 teaspoon saffaron soaked in 1/4 cup hot water for 2 hours

Boil 3 cups of basmati rice (after picking and washing) with water to just cover rice by 1/4",oil, salt and 2
cloves, 1" piece cinamon, 2 cardamom - crushed and 1/2 tsp shah jeera. Cook until water dries up and
rice is just cooked. Remove from heat and spoon into a large flat dish to cool and stop further cooking.
Keep aside.
Heat enough oil to deep fry vegetables 1 through 4, till just cooked - do not over cook. Drain and keep
Heat 1/4 cup of the oil used to fry vegetables and add onions and fry till brown add yogurt and keep frying
till the water dries up, add garlic ginger paste, turmeric powder, green chillies and mix well, fry for a few
minutes - on low heat-do not burn, add the fried veg and steamed peas and mix well - add the ground
spices, lime juice and half cup of water, cook on low heat for about 5 minutes. Keep aside.
To assemble the biryani you will need to:
Oil an aluminium foil dish - 9 x 12 or something to this effect - spoon half the cooked rice and spread
evenly - add half the saffaron mixture to the cooked vegetables and mix well - spread this mixture over
the rice. Mix the remaining saffaron mixture to the remaining cooked rice and spread this on top of the
vegetable - this will be the last layer.
You now have a layer of cooked white rice, a layer of cooked vegetable and a layer of saffaron colored

Hot & Sour Soup

6 = tea cups chicken stock
1 teacup shredded chicken raw
2 tsp. each of shredded bamboo shoots & capsicum
3-4 tsp. bean sprouts
3tsp each of shredded carrot & cabbage
2 tsp. soy sauce
4 tsp. vinegar
4 tsp. cornflour
1 egg
1 tsp. each pepper & chilly powder
< tsp. sugar
1 tbsp. oil

In a pan bring chicken stock to boil
Add chicken pcs -cook for 5 min.
Add vegetables cook for 5 min on low flame
Add salt, sugar, Ajinomoto, pepper, soy sauce, vinegar
Cook till the vegetables & chicken are tender
Add cornflour -water mixture, bring to boil & remove from gas
Gradually add in lightly beaten egg
In a spoon heat oil & add chili powder, add this chili oil to soup

Veggie. Hot & Sour Soup
Substitute chicken stock with vegetarian stock
Add thinly sliced french beans instead of chicken
Cook as per above methof.


1 small tomato - optional
• Cup capsicum
1 small carrot - finely chopped
1 tbsp celery
10-12 french beans
1 tbsp garlic
€ Cup cabbage
1 tsp ginger
1 tsp green chilli
1 € tbsp soya sauce
• tsp ajinomoto
• white pepper powder
€ tsp chilli sauce
7 cups hot water
2-3 tbsp corn flour
add salt to taste

Heat 1 tsp oil in vessel, add ginger, garlic chillies and fry
for a minute
Add soya sauce and stir, Then add finely chopped carrot, french beans,
cabbage and celery
Add ajinomotto and cook for 3-4 min
Add hot water, white pepper, salt and boil for 10-15 min on medium flame.
Add corn flour water mixture
Add chopped tomato and serve hot

Alu Tiki - Potato cake

4 large potatoes
4 slices of stale bread
1 teaspoon jeera - heated in a dry pan and crushed
2 green chillies finely chopped
2 tablespoons kotmir (cilantro) finely chopped
1 level teaspoon salt or to taste
Oil for frying

Wash and boil potatoes till cooked. Peel and mash. Soak bread in water and squeeze out all the water,
add to mashed potatoes. To this mixture add the crushed jeera, chopped green chilies, kotmir and salt.
Mix well till it resembles a nice firm dough.
Oil your palms and form a ball the size of a lime and flatten between your palms, smooth the edges, keep
aside and continue to do so with the all the dough. Heat oil in a frying pan till very hot and place tikis
slowly in hot oil, fry on both sides and drain on paper towels. Serve hot with green chutney, sweet
chutney or tomatoe ketchup.
These tikis can be formed, placed on a cookie sheet not touching each other and frozen. Gather all the
frozen tikis and store in a zip lock bag in the freezer. When you have unexpected guests, you have a
snack that has only to be taken out of the freezer and fried in hot oil in a pan - fry the tikis frozen do not

This is a snack that is served in almost every Sindhi home, at almost every function where people serve

Hara Bhara Kebab

400 gms. Boiled potatoes
100 gms. Boiled green peas
100 gms. Boiled spinach
2 tbsp. Chopped green coriander
1 tbsp. Chopped green chili
1 tbsp. Chopped ginger
1 tsp. Chaat masala
2 tbsp. Cornflour
Oil for deep frying -
Salt As per taste

Peel and grate boiled potatoes.
Mash boiled green peas.
Squeeze out excess water of spinach and chop finely.
Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped
ginger, chaat masala and salt. Add cornflour for binding.
Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms
to flatten it. These are now called tikkis.
Heat oil in a Kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.
Serve hot.

Tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a Tavaa.


2 cups besan sieved
4 cups ghee
2 cups sugar
10 almonds blanched and sliced
5 small cardamoms, powdered

‚ Boil 3/4 cups of water add sugar and make syrup of one thread consistency. Set aside
‚ Heat 1/2 cup ghee, add besan and roast. Keep on stirring all the time. Add syrup, keep on stirring
. Heat the remaining ghee and pour into besan mixture, gradually.
‚ Keep on stirring. Cook for 10minutes, pour into a plate and garnish with almonds and cardamom powder.
‚ Cut into diamond or square pieces before it gets stiff.