VEGETABLE RAMEN

required:oil-1 tbsp,onion finely chopped-2 tbsp,ginger&garlic paste-1 tsp,green chillies-2 slit,potato-1 diced,carrot-1 diced,salt-2 pinches,tomato-1 small finely chopped,top ramen wheat noodles-2 bundles,seasoning mix-2 packets,dried or fried and crushed curry leaves pd-1 tsp,coriander chopped-little,salt-according to taste,water-for cooking noodles,red chilli pd-2 pinches,water-3 cups
method
heat a pan with oil and fry the onions,green chillies until the onions sweat.tip in ginger&garlic paste
and fry until raw smell disappears.now add potato,carrot and fry until they are slightly soft.tip in the tomato,red chilli pd and fry a minute.add noodles,seasoning mix,curry leaves pd,salt,water,red chilli pd and then water to cook the noodles.cook until soft.sprinkle coriander.

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COUSCOUS WITH MUSHROOMS AND PEPPERS

required:oil-1&1/2 tbsp,mushrooms-300g diced,garlic cloves-2 finely chopped,green chilli-1 finely chopped,black pepper pd-1/2 tsp,salt-according to taste,bell peppers-green and red diced few pieces,couscous-2 cups,water-4 cups,spring onions greens-finely chopped
method
heat up the oil and tip in garlic,green chilli.when they change colour,tip in mushrooms and fry for two min on high flame.add peppers and stir fry for a min.pour water and add salt,pepper pd.when the water starts to boil add the couscous and cover until cooked,lastly add spring onions and mix well

LEMON AND CORN COUSCOUS

required:frozen corn-284 g or 10 oz,lemons-1&1/2 big size,salt-according to taste,water-4 cups,olive oil-2 tsp,garlic cloves-3 finely chopped
method
cook the corn in microwave for 2 min or according to instructions.warm the olive oil and add garlic to the pan.when the garlic is fried; add water,salt to the pan and let the water boil.turn off add couscous,lemon juice,steamed corn and cover until couscous is soft.

SPINACH PASTA

required:butter-1 tbsp,garlic cloves-5 finely chopped,maida-1 tbsp,spinach leaves-3 handfuls,tri colour pasta-300 g,milk-1&1/2 cups,grated parmesan cheese-1 tbsp,salt-according to taste,white pepper-2 tsp
method
blanch the spinach in hot water.drain and run cold water on the leaves.grind spinach to a smooth paste.cook the pasta with a spoon of olive oil and salt while following other instructions on the pack.
take a pan and heat butter.when the butter melts tip in garlic and fry them a little.do not let the garlic turn golden.now add the maida and fry for few seconds until the raw smell goes away.maida should not change colour or burn.pour the milk and mix well without any lumps.add the spinach paste and mix again.after a min tip in the boiled pasta and toss.lastly add the parmesan cheese,salt and pepper.

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PRAWN PASTA

required:butter-1 tbsp,cream-8 tsp or half and half-3/4 th cup,3 handfuls-medium sized prawns,garlic cloves-7 or 8 roughly chopped,white pepper pd-1tsp,processed cheese grated-8 tsp,salt-3 pinches,tricolour farfalle pasta-500 g,mixed herbs-optional,water-3/4 th cup
method
cook the pasta according to the instructions on the pack or until aldente.add little salt and olive oil to the water while cooking the pasta.take a wide pan and melt the butter.tip in the garlic and prawns together and fry until the prawns slightly change colour.add water and cook the prawns until soft.now add the cream,pepper pd,cheese and cooked pasta.mix well on medium flame.adjust the salt and also tip in mixed herbs.add milk to this to make it more creamier or substitute cream with milk

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CHILLI GARLIC NOODLES

required:oil-2 tbsp,garlic cloves-7 or 8 finely chopped,onion-1 medium sliced and halved,purple cabbage-small part julienned,carrot-1 peeled and julienned,eggs-4,green chilli sauce-1 tbsp,salt-according to taste,white pepper pd-according to taste,soya sauce-1 tbsp,ajinamoto-1/4 th tsp,bell peppers-yellow,orange,red,green julienned,spring onion-1 bunch,quick cooking noodles-4 bundles,
method
chop all the vegetables and keep them ready in seperate bowls.cook the noodles according to the instructions on the pack.put some oil and toss the cooled noodles so that they don't stick.heat a wok with little oil and pour the eggs into it.add little salt and pepper pd to season and after they are done remove to a plate.again in the same wok heat the oil on high flame and tip in garlic.before the garlic becomes light golden, tip in the onions along with the spring onion whites.after few seconds also tip in carrot and then cabbage.immediately add the noodles along with the peppers.toss them nicely and add chilli sauce,soya sauce,ajinamoto.check the seasoning and tip in salt,pepper pd.mix the egg well and turn off.finally the spring onion greens.

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COUSCOUS WITH BASIL

required:4 cups whole wheat moroccon couscous,water-4 cups,basil leaves-2,grated parmesan cheese-3 tsp,butter-1/2 tbsp,salt-according to taste or 1/ 4 tsp for each cup of couscous
method
take a pan and melt the butter.boil the water with salt and turn off.add the couscous while stirring and cover.after 3 min open the lid.add the finely chopped basil leaves,parmesan cheese and mix well.
serve with roasted chicken

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PENNE PASTA WITH MUSHROOMS

required:whole grain penne-3 handfuls,button mushrooms-250g,salt-to taste,water-to boil pasta,walnuts-4 toasted,basil leaves-a handful,garlic cloves-4 or 5 chopped,olive oil-1 tbsp,parmesan cheese grated-3 tsp,mixed herbs-1 tsp,srisacha sauce-2 tsp,pepper pd-1/2 tsp,milk or cream optional-1/2 cup
method
make a paste with basil and walnuts.boil the pasta according to the instructions on the pack and run cold water on them.while boiling, add little olive oil and salt to the water.
take a non stick pan and heat the olive oil.tip in the garlic.when the garlic is light brown add the mushrooms to the pan and stir-fry.after a min add the pasta,basil paste,mixed herbs,,sriracha sauce,salt,pepper and toss well.cream or milk can be added at this point.adjust the seasoning and turn off after half a min.sprinkle parmesan cheese

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CURD SEMIYA BATH

MY CLICKS

required:semiya or vermicelli-1 cup,ginger-1/2"piece ground to paste,curd-4or 5 ladles,salt-according to taste,green chillies-2 chopped,oil-1/2 tbsp,mustard seeds-1 tsp,uraddal-1 tsp,chanadal-1tsp,curry leaves-1sprig.

method

boil 1 lt of water and add salt-1/2 tsp,oil-1/4 tbsp to the water.put the vermicelli in the boiling water and keep stirring until it is almost cooked.drain in a colander and sprinkle cold water to stop the semiya from cooking further.this also keeps semiya from sticking together.mix semiya,curd,green chillies,ginger paste,salt according to taste and keep it aside.
heat a pan and add remaining oil to it.when the oil is hot; tip in mustard seeds,uraddal and chanadal.after the dal turns brown add the curry leaves.this tempering should be added to the semiya.

MAGGI WITH EGG

put water to boil.add 1tsp oil to it.add one pack of maggi noodles in boiling water.when they turn little soft drain.
put 1tbsp oil in a frying pan.slice up 1 small onion and add only half of it to the pan and also 1 green chilli.keep

frying until the onions sweat.add 1 egg to the pan.fry until the egg is scrambled.add 1/4 tsp of salt and also the
taste maker in maggi and the drained noodles.toss it and remove.