Hakka Noodles is the staple food at northeast, indonesia, china, Vietnam, Philippines are easy to make at home! These spicy noodles are great for a quick meal. Pair them with your favorite Indo-Chinese recipe to make a complete meal

Ingredients for Hakka Noodles

• 300 grams noodles, I used Ching Hakka Noodles
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 green chili, sliced
• 1 stalk celery, chopped
• 1 medium red onion, 100 grams, sliced
• 1 large carrot, 100 grams, sliced
• 1 large red pepper, 200 grams, sliced, can use mix of green and red
• 3 stalks green onion, chopped + more to garnish
• 2.5 tablespoons soy sauce
• 1 tablespoon rice vinegar, or white vinegar
• 1 teapoon hot sauce, like sriracha
• 1/2 teaspoon sugar, optional
• 1/4 teaspoon black pepper powder
• 1/2 teaspoon salt, or to taste
• pinch white pepper powder
• 1 teaspoon chili oil, optional

Method of Tossing the Noodles

1. Shredded all the veggies before you start making the noodles and keep aside.
2. Boil the noodles according to instructions on the package. if you have instant cooking noodles then you can cook for 2 to 3 minutes.
3. Drain the noodles . Add 1/2 tablespoon of vegetable oil to the noodles and toss so that the noodles get lightly coated with the oil and don’t stick to each other. Set it aside.
4. In a wok heat 1 tablespoon vegetable oil and 1 tablespoon sesame oil on medium-high heat. Once the oil is hot add the minced garlic and ginger, sliced green chili and chopped celery.
5. Saute for few seconds until the ginger garlic starts to change color or becomes fragrant.
6. Add sliced onions and saute for a minute or two until the sides of the onion starts turning light golden brown.
7. Add in the sliced carrots, bell pepper, green onion and cook for 1 minute on high heat. The veggies should remain crunchy.
8. Push veggies to the side, lower the heat and add soy sauce, rice vinegar, hot sauce (like sriracha) and sugar (if using).
9. Toss the veggies to combine well with the sauce. Add in the black pepper, salt and white pepper.
10. Stir in the boiled noodles. Using a pair of tongs, mix it well so that the noodles are well coated with the sauce.
11. As a final touch, stir in a teaspoon of chili oil. This is totally optional. Toss the noodles well and garnish with chopped spring onions.

Please Note

You can serve Hakka noodles with any veg or non veg gravy dish, or you can have it along with soy sauce or chilly paste.there are so many different versions of noodles. in the same preparation you can add chicken, egg, fish, prawns ,meat or any thing else which you want to add.

Ingredients for Dal Bukhara

1.5 cups whole urad dal or whole black gram

250 grams tomatoes

½ inch ginger

4 to 5 medium garlic – crushed finely in a mortar-pestle

about 2 teaspoon of ginger garlic paste

1 tsp kashmiri red chili powder

1 tsp deghi mirch – if using a hotter variety then use

½ teaspoon garam masala powder

90 to 100 grams white butter or regular butter

100 gms Butter

100 gms low fat cream

30 gms white Butter

1 gms kasoori methi powder

10 gms Ginger Julienne’s

5 cups water for pressure cooking the lentils1 to 1.5 cup water to be added later

• salt to taste

Preparation for dal bukhara

• soak the lentils in enough water overnight or for 7 to 8 hours.
• drain them later and add the drained lentils in a 3 or 4 litre pressure cooker.
• add 4.5 to 5 cups water and pressure cook the lentils for 16 to 18 whistles or about 18 to 20 minutes.
• meanwhile when the lentils are getting cooked, make a puree of the tomatoes in a blender and crush the ginger and garlic to a paste in mortar-pestle.

Making of dal bukhara

• when the pressure settles down on its own, open the lid of the pressure cooker.
• then add the ginger garlic paste, tomato puree, kashmiri red chili powder, butter, cream and salt. also add 1 to 1.5 cups of water.
• stir very well and keep the pressure cooker without its lid on a low flame. let the dal simmer for about 1 hour or for 1 hour 30 mins.
• meanwhile keep on stirring often, so that the lentils don’t stick at the bottom of the cooker. also mash some of the lentils while stirring.
• if the dal bukhara becomes thick, then add some hot water. once done, check the taste and add more red chili powder or salt if required.
• At last sprinkle garam masala powder and stir well.
• While serving dal bukhara, garnish with butter, cream, ginger julienne and kasoori methi powder..
• Serve dal bukhara hot with jeera rice, naan, paratha or rotis. Enjoy you classic Traditional north Indian Lentil full of rich and buttery flavor.

Chefs Note

Charcoal flavor in dal bukhara

1. secure firmly a small piece of the coal between a tong.
2. heat it in the flame till it becomes red.
3. Now place the hot coal on a silver foil and placed in side the cooked dal pour little butter and cumin powder on the top and cover the lid for 5 to 10 minutes.
4. Now you will have this delicate smoky flavor in your dal bukhara.

One of my personal favorite dish Chicken Gharana/Chicken curry which famous all over India and in Arabian countries, fragrant, aromatic and mild spicy with traditional condiments.

Ingredients of making the Chicken

• 1 kg W/O skin chicken, cut into eight pieces

For the marination

• 2 tablespoons ginger garlic (Paste)
• 1 tsp Lemon Juice
• Salt to taste

For the curry

• 4 Onions (medium sized , chopped)
• 10 cloves garlic
• 1½ inches ginger (piece of)
• 3 – 4 Chilies, Green (Adjust the spice as required)
• 1 tbsp Cumin Seeds
• 2 bay leaves
• ½ cinnamon (Stick)
• 4 – 5 Cardamoms
• 8 – 10 Peppercorns
• 4 – 5 Cloves
• 4 Tomatoes (medium sized, chopped)
• ½ tsp turmeric (Powder)
• 1 tsp chili powder, Red (optional; adjust the spice as required)
• 2 tbsp coriander (Powder)
• 1 tsp garam masala(Powder)
• Salt to taste

For tempering the chicken

• 1 tbsp ghee (Clarified)
• 2 Chilies ,Green  (slit lengthwise)
• ½ inch ginger (piece , julienne)
• Chopped coriander (for garnishing)

Method of making the Chicken Gharana

1. Marinate the chicken pieces with ginger garlic paste, lime juice and salt. Cover and set aside for 30 mins.
2. Grind onions, ginger, garlic and green chilies to a fine paste. Set aside.

Method of making the chicken

1. In a heavy bottomed pan, bring the curry to a boil, reduce the heat, cover with a lid and let it cook on medium heat for 20-25 minutes.
2. Uncover the pan, and cook for another 15-20 minutes till the water evaporates and the curry starts to thicken.
3. Once the curry is ready, put off the gas,
4. Tempered the curry as described above and serve hot garnished with chopped coriander, shredded ginger. Best Combination is with Tandoori Roti or with steam rice.
5. Enjoy your dish which is simply means Chicken curry, this is very common dish and been eaten in every house form the centuries, that’s the reason i gave the name Murgh Gharana.

Ingredients for making the fish finger

300 ml Vegetable oil, for frying

1 pound whiting fillets

Salt and freshly ground black pepper

1 cup corn flour

1 cup all-purpose flour

2 eggs, beaten with 2 tablespoons milk

2 lemons, halved

Tartar Sauce, recipe follows

Fresh parsley, for garnish

Making of Tarter Sauce

1 cup mayonnaise, preferably homemade

1 teaspoon Dijon mustard

2 scallions, finely chopped

1 clove garlic, pressed or minced

1 shallot, finely chopped

1 tablespoon capers, drained and finely chopped

2 tablespoons chopped cornichons or dill pickle

1/8 teaspoon cayenne pepper

1 tablespoon chopped fresh parsley

1/2 teaspoon finely chopped fresh tarragon or pinch dried tarragon

Few drops lemon juice

Salt to taste

Method of making the fish finger

1. Preheat the oil in a large cast iron or heavy bottomed pot, over medium heat.
2. Cut the fillets, horizontally into strips, 1/2-inch thick.
3. Season the fish with salt and pepper.
4. Combine the flours and season with salt and pepper.
5. Dredge each piece of fish in the flour, coating completely.
6. Dip each piece in the egg wash, letting the excess drip off.
7. Dredge the fish for a second time in the flour, coating completely.
8. Fry the fish in batches until crispy, about 3 to 4 minutes.
9. Remove and drain on paper towels. Season with salt and pepper.
10. Serve the fish with lemon halves and tartar sauce and garnish with parsley.

Tartar Sauce

Yield: About 1 1/2 cups

1. Combine all ingredients in a bowl and stir to combine. Add lemon juice and salt, to taste. Refrigerate until thoroughly chilled.

Please Note

Arrange fish in the platter, serve hot garnished with Tarter sauce and lemon wedge on the side.

Ingredients for making the crispy chilly Prawns

• 1 kg prawns, peeled and de veined
• 1 tablespoon ginger
• 1 tablespoon garlic
• 1 tablespoon green onions
• 1 green chilli
• 3 cups (750ml) chicken stock
• 1 cup (250ml) soy sauce
• 2 teaspoon sesame oil
• 1tbsp chilly paste
• 1tsp vinegar
• 30 gms red, yellow, green pepper

• 2-3 teaspoons cornflour, dissolved in 2 teaspoons water
• 1 cup peanut oil
• 1/2 cup (60g) flour
• 1 green capsicum, chopped
• 1 red capsicum, chopped
• 1 medium onion, chopped
• 1-2 tablespoon white wine

Methods of making the crispy chilly Prawns

1. Grind ginger, garlic, green onions and green chilies to a paste in a mortar and pestle. Set aside.
2. In a saucepan over a medium heat, reduce the chicken stock and soy sauce to 2 cups – this will take 10- 15 minutes.
3. When that’s done, season with white pepper and add sesame oil. Thicken with cornflour that has been dissolved in the water.
4. Lightly coat the prawns in flour – shake them in a bag with the 1/2 cup flour. Heat the peanut oil until it’s very hot, then add the prawns.
5. Cook the prawns 2-3 minutes in the hot oil and add the capsicums and onion, cook for another minute. Don’t over-cook.
6. Drain the oil from the prawns and vegetables, then return them to the wok. Add the garlic-ginger paste and cook until lightly browned. Finish with a splash or two of white wine if desired – stir it through, then serve with rice or hakka noodles.

Ingredients for making the pizza

3tablespoons olive oil,

divided1medium onion, sliced

2teaspoons sugar

1/2teaspoon salt

2cups assorted mushrooms

24ounces fresh pizza dough

1cup cream cheese

6ounces shredded Mozzarella and Provolone cheese blend

2cups shredded fresh spinach leaves

Black olives if you want to add 5 pcs into halves

Instructions

1. Heat 2 tablespoons oil in a large skillet. Add onions, sugar and salt. Cook over medium-low heat 30 to 45 minutes, until onions are brown and caramelized.
2. Heat remaining 1 tablespoon oil in a large skillet. Add mushrooms and cook until they begin to release their liquid.
3. Preheat oven to 450F.
4. Roll out pizza dough into a 12-inch round or square. Spread cream cheese over top. Add half the mozzarella and provolone cheese. Add caramelized onions and spinach. Add mushrooms. Add remaining mozzarella and provolone.
5. Bake 25 to 20 minutes, until crust is crispy and cheese is melted.

Chefs Note

Serve hot by drizzled some olive oil on the top, chilly flakes if you want to add little numbness, add oregano for the flavor and last if you wish to add parmigiano cheese, decorate it with crisp basil leaves. enjoy it with tomato ketchup on side.