150 gms Egg Noodles 1 carrot Thinly shredded 1 Yellow Bell Pepper Thinly Shredded 1 Green Bell Pepper Thinly Shredded 1 Green Chilly, Slit 1 onion, diced 1/4 cup beans thinly chopped 2 eggs, Beaten 3 cloves of Garlic diced 1 1/2 tsp Soya Sauce 1 tsp chilly sauce 2 tblsp Chilly tomato sauce 1 tsp freshly ground pepper Salt Seasame oil
Directions
1. Cook the noodles as per the instructions. After cooking the noodles,Take a pan and fry the noodles seperately for 2 minutes in sesame oil.
2. Scramble the eggs seperately.
3. In a pan, add sesame oil. Saute some garlic and onions for about a minute. Add all the vegetables together with some salt and fry briefly. Add the scrambled eggs and fry for another 1 minute.
4. In a seperate bowl, add soya sauce, chilly sauce, pepper, chilly tomato sauce and mix well.
5. Add the sauce mix to the pan. Mix all the ingredients together well. Adjust the salt according to your taste. In low heat, add the noodles and mix well.
1 1/2 Packets of Marie Gold 133 gms Biscuit Custard made with 1/2 litre Milk 1 cup grated Pineapple 1 Scoop Vanilla Icecream 1 tsp Butter
Custard Mix
Mix 2 tbsp custard powder with 3 tbsp of milk taken form 1/2 litre milk to form a paste. Boil the remaining milk with 3 tbsp sugar. Also add 1/2 tsp Vanilla Essence. Add the custard paste and stir for 2 minutes. Let it cool
Directions
1. Break the biscuits with your hands and grind it in the mixer until powder form. Add melted butter and mix well.
2. Take a Dessert dish and press the crust mix firmly with hand into the bottom and sides of the pan. Keep it in the fridge for 15 minutes.
3. Spread the grated pineapple all over.
4. Add the Custard Mix and let it the set in the refrigerator for 2 hours.
5. Slice and have it with a Scoop of vanilla Icecream! ( Haagen Dazs would be Ideal) ;))
1 Kg chicken 1 Large Onions 4 Tomatoes 1/2 cup coconut Grated 2 Chillies 1 tsp Garlic and 1 tsp Ginger Crushed 1tsp Mustard Seeds 2 tblsp Chilly Powder 1 tblsp Chicken Curry Powder 1/4 cup Chopped Coriander Leaves
Direction
1. Add Oil in a pan and Splutter Mustard Seeds with some Curry leaves.
2. Add Chopped onions with ginger garlic Chillies paste and Saute for about 3 minutes.
3. Grind Tomatoes and Coconut Grated Separately in the Mixer really well. Add little water.
4. Add this mix to step 2. Mix until you see the oil separate. Add chilly powder and chicken curry powder and Saute for another 2 minutes along with coriander leaves. Add 1 cup hot water. Let it boil. Now add the cleaned chicken. ( Marinate the chicken with Vinegar to avoid any kind of meaty smell). Cook with the lid for about 10 to 15 minutes.
5. Open the lid and mix it all well for another 5 minutes.
