Food Recipes

Bhel Puri

# **Bhel Puri Recipe**

## **Ingredients (serves 2–3)**

### **For the Bhel**

* 3 cups puffed rice (murmura)
* 1 cup sev (fine gram-flour noodles)
* 1 medium onion, finely chopped
* 1 medium tomato, finely chopped
* 1 boiled potato, peeled & diced
* 2–3 tbsp chopped coriander leaves
* 2–3 tbsp roasted peanuts (optional)
* 1 green chilli, finely chopped (optional)
* 1 tbsp lemon juice (adjust to taste)

### **Chutneys (use ready-made or homemade)**

* 2–3 tbsp **tamarind chutney** (sweet & tangy)
* 1–2 tbsp **green chutney** (coriander–mint, spicy)
* 1–2 tbsp **red garlic chutney** (optional, for extra heat)

### **Spices**

* ½ tsp chaat masala
* ¼ tsp roasted cumin powder
* Salt to taste

---

## **Instructions**

### **1. Prep the ingredients**

* Keep all chopped vegetables, chutneys, and spices ready.
* Bhel Puri must be mixed and served immediately to stay crisp.

### **2. Mix the base**

* In a large mixing bowl, add:

* puffed rice
  * sev (reserve some for garnish)
  * onion, tomato, boiled potato
  * peanuts and green chilli

### **3. Add chutneys**

* Mix in tamarind chutney, green chutney, and red garlic chutney.
* Toss gently so everything coats evenly.

### **4. Season it**

* Add chaat masala, roasted cumin powder, salt, and lemon juice.
* Add coriander and mix again.

### **5. Taste & adjust**

* Add more chutney for sweetness/spice as needed.
* If it feels soggy, add a little more puffed rice.

### **6. Serve immediately**

* Transfer to serving plates.
* Top with extra sev and coriander.
* Enjoy right away for maximum crispiness!

---

Chaat

# **Chaat Recipe (Classic Indian Street-Style)**

## **Ingredients**

### **For the Base**

* 2 medium potatoes (boiled, peeled, and diced)
* 1 cup boiled chickpeas **or** 1 cup boiled black gram (optional)
* 1 small onion, finely chopped
* 1 small tomato, finely chopped
* 2–3 tbsp chopped fresh coriander leaves
* 1–2 green chilies, finely chopped (optional)
* ½ cup papdi (crispy fried wafers) or crushed puris

### **For the Chutneys**

#### **Tamarind Chutney**

* 4 tbsp tamarind pulp
* 2 tbsp jaggery or sugar
* ½ tsp roasted cumin powder
* ½ tsp black salt
* Water as needed

#### **Green Chutney**

* 1 cup fresh coriander leaves
* ½ cup mint leaves
* 1 green chili
* 1 tbsp lemon juice
* Salt to taste
* Water as needed

### **For Seasoning**

* ½ tsp roasted cumin powder
* ½ tsp chaat masala
* ¼ tsp black salt (optional)
* ¼ tsp red chili powder (optional)

### **For Garnish**

* ¼ cup sev (thin gram-flour noodles)
* Fresh coriander leaves
* A squeeze of lemon juice
* Curd (optional; ½ cup, whisked with a pinch of sugar and salt)

---

## **Instructions**

### **1. Prepare the Chutneys**

1. **Tamarind Chutney:**
   In a small pan, mix tamarind pulp, jaggery, cumin powder, and black salt with a little water.
   Cook 3–4 minutes until slightly thick. Cool and set aside.

2. **Green Chutney:**
   Blend coriander, mint, chili, lemon juice, salt, and a little water to make a smooth chutney.

---

### **2. Assemble the Chaat**

1. Place diced boiled potatoes on a plate.
2. Add boiled chickpeas (optional).
3. Add chopped onions, tomatoes, green chilies, and coriander.
4. Add crushed papdi or puris for crunch.
5. Drizzle tamarind chutney and green chutney (adjust to taste).
6. (Optional) Add 2–3 tablespoons of whisked curd for *dahi chaat*.
7. Sprinkle roasted cumin powder, chaat masala, black salt, and red chili powder.
8. Mix gently.

---

### **3. Garnish**

* Top with a generous amount of sev.
* Add more chutney if desired.
* Finish with fresh coriander and a squeeze of lemon.

---

### **Serve Immediately**

Chaat should be eaten right away to enjoy the perfect combination of sweet, spicy, tangy, and crunchy!

---

Kulfi Falooda Recipe

## **Kulfi Falooda Recipe**

Kulfi Falooda is a decadent and beloved Indian frozen dessert. It combines *Kulfi* (a dense, creamy, traditional Indian ice cream), *Falooda Sev* (vermicelli noodles), *Sabja* (sweet basil seeds), and rose syrup into a refreshing, layered treat perfect for hot days.

---

### **Ingredients**

#### **For the Kulfi (Indian Ice Cream)**
* **Full-Fat Milk:** 1 liter
* **Sugar:** ¼ cup (adjust to taste)
* **Cardamom Powder:** ½ tsp
* **Saffron Strands:** A pinch (soaked in a tablespoon of warm milk)
* **Nuts:** 2 tbsp chopped almonds and pistachios
* **Cornstarch (optional):** 1 tsp dissolved in 2 tsp milk (helps thicken faster)
* **Cream (optional):** ¼ cup (for extra richness)

#### **For the Falooda Sev (Vermicelli)**
* **Cornstarch:** ½ cup
* **Water:** 1 ½ cups
* **Sugar:** 1 tbsp
* **Ice Water:** A large bowl filled with ice cubes and cold water

#### **For Assembly & Garnish**
* **Sabja Seeds (Sweet Basil Seeds):** 2 tbsp
* **Rose Syrup:** 4-6 tbsp
* **Chilled Milk:** 1 cup (sweetened slightly if desired)
* **Chopped Nuts:** Pistachios, almonds, or cashews for garnish
* **Glazed Cherries:** Optional, for topping

---

### **Instructions**

#### **Step 1: Making the Kulfi**
1.  **Boil the Milk:** Pour the full-fat milk into a heavy-bottomed pan. Bring it to a boil, then reduce the heat to low.
2.  **Simmer and Reduce:** Let the milk simmer, stirring frequently to prevent it from sticking to the bottom. Scrape the dried milk solids from the sides of the pan and mix them back into the milk. Continue until the milk reduces to half its original volume.
3.  **Add Flavors:** Add the sugar, saffron milk, and cardamom powder. If using the cornstarch mixture, add it now and stir continuously to avoid lumps.
4.  **Finish Cooking:** Stir in the chopped nuts and cream (if using). Cook for another 5–8 minutes until the mixture is thick and creamy.
5.  **Freeze:** Remove from heat and let it cool completely. Pour the mixture into kulfi molds (or small cups). Cover and freeze for at least 6–8 hours, or overnight, until set solid.

#### **Step 2: Making the Falooda Sev**
1.  **Prepare the Mixture:** In a bowl, whisk together the cornstarch, water, and sugar until smooth.
2.  **Cook:** Pour the mixture into a non-stick pan over medium heat. Stir constantly. The mixture will quickly turn translucent and glossy, resembling a thick jelly. This takes about 5–8 minutes.
3.  **Extrude:** While the mixture is still hot, transfer it into a sev maker (or a piping bag with a fine tip).
4.  **Shock in Ice:** Press the hot noodles directly into the bowl of ice water. Do not disturb them for 10 minutes; the ice water will firm them up instantly.
5.  **Drain:** Drain the noodles just before assembling.

#### **Step 3: Preparing the Add-ons**
1.  **Soak Basil Seeds:** Soak the sabja seeds in ½ cup of water for about 15–20 minutes. They will swell up and become gelatinous.
2.  **Chill the Syrup:** Keep your rose syrup and milk chilled until ready to serve.

#### **Step 4: Assembling the Kulfi Falooda**
1.  **Prepare the Glass:** Take a tall serving glass.
2.  **Layer 1 (Rose Syrup):** Pour 1 tablespoon of rose syrup at the bottom of the glass.
3.  **Layer 2 (Basil Seeds):** Add 2 tablespoons of the soaked sabja seeds.
4.  **Layer 3 (Falooda Sev):** Add a generous handful of the drained falooda sev.
5.  **Layer 4 (Milk):** Pour in about ¼ cup of chilled milk over the sev.
6.  **Layer 5 (Kulfi):** Unmold the kulfi by rubbing the mold between your palms or running it under warm water for a second. Slice the kulfi into discs or cubes and add them to the glass.
7.  **Garnish:** Drizzle more rose syrup on top. Sprinkle with chopped nuts and top with a glazed cherry.
8.  **Serve:** Serve immediately with a long spoon.

---

### **Categories**

**Food Categories:** Dessert, Frozen Dessert, Indian Sweets, Dairy Product, Street Food

**Meal Type:** Dessert, Snack

---

Manchurian

# **🍽️ Manchurian Recipe (Veg Manchurian – Dry & Gravy Versions Included)**

## **Food Categories:**

Indo-Chinese, Vegetarian, Appetizer, Snack, Main Course

## **Usually Eaten For:**

Lunch, Dinner, Party Snack, Starter

## **Meal Type:**

Vegetarian / Indo-Chinese

---

# **✨ INGREDIENTS**

## **For the Veg Balls**

* 1 cup grated cabbage
* ½ cup grated carrot
* ¼ cup finely chopped capsicum
* ¼ cup finely chopped spring onion (optional)
* 1–2 green chilies finely chopped
* 1 tsp ginger-garlic paste
* ¼ cup all-purpose flour (maida)
* 3 tbsp cornflour
* Salt to taste
* ½ tsp black pepper
* Oil for deep or shallow frying

---

## **For Dry Manchurian Sauce**

* 1 tbsp oil
* 1 tbsp finely chopped garlic
* 1 tsp finely chopped ginger
* 1–2 green chilies, slit
* ¼ cup chopped spring onion whites
* 2 tbsp capsicum chopped
* 1 tbsp soy sauce
* 1 tbsp tomato ketchup
* 1 tbsp red chilli sauce
* 1 tsp vinegar
* ½ tsp black pepper powder
* Salt as needed
* ¼ cup spring onion greens for garnish

---

## **For Gravy Manchurian**

Use everything from *Dry Sauce* plus the following:

* 1¼ cup water
* 1 tbsp cornflour mixed with 3 tbsp water (slurry)
* 1 tbsp more soy sauce (optional for darker color)

---

# **🔪 INSTRUCTIONS**

---

## **STEP 1 — Prepare the Manchurian Balls**

1. Take the grated vegetables in a bowl.
2. Squeeze lightly to remove excess moisture from cabbage and carrot.
3. Add maida, cornflour, ginger-garlic paste, pepper, salt, and green chilies.
4. Mix until it forms a slightly sticky dough.
5. Shape into small firm balls.
6. Heat oil and deep/shallow fry on medium heat until golden and crisp.
7. Remove onto a tissue paper.

---

# **DRY MANCHURIAN INSTRUCTIONS**

## **STEP 2 — Make the Dry Sauce**

1. Heat 1 tbsp oil in a pan.
2. Add garlic, ginger, and green chilies. Sauté for 30 seconds.
3. Add spring onion whites and capsicum; sauté on high flame for 1 minute.
4. Add soy sauce, ketchup, red chilli sauce, black pepper, and salt.
5. Mix well.

## **STEP 3 — Toss Manchurian Balls**

1. Add the fried balls to the sauce.
2. Toss on high flame until the sauce coats the balls.
3. Garnish with spring onion greens.

**Your Dry Manchurian is ready!**

---

# **GRAVY MANCHURIAN INSTRUCTIONS**

## **STEP 2 — Make Gravy Base**

1. Heat oil and sauté garlic, ginger, chilies, and spring onion whites.
2. Add capsicum and sauté briefly.
3. Pour in water.
4. Add soy sauce, ketchup, red chilli sauce, vinegar, salt, and pepper.

## **STEP 3 — Thicken the Gravy**

1. Add the cornflour slurry slowly while stirring to avoid lumps.
2. Cook until the gravy thickens and turns glossy.

## **STEP 4 — Add Manchurian Balls**

1. Add fried veg balls to the gravy.
2. Simmer for 1–2 minutes.
3. Garnish with spring onion greens.

**Your Gravy Manchurian is ready!**

---

# **💡 Serving Suggestions**

* Dry Manchurian pairs best with:

* Fried Rice
  * Hakka Noodles
  * Plain Noodles

* Gravy Manchurian pairs best with:

* Veg Fried Rice
  * Schezwan Rice
  * Jeera Rice
  * Plain Steamed Rice

---

Veg Chowmein

# **Veg Chowmein Recipe**

### **Food Categories:**

Chinese, Indo-Chinese, Vegan, Vegetarian, Street Food, Main Course, Quick Meal

### **Best Served As:**

Lunch, Dinner, Evening Snack

### **Meal Type:**

Main Course / Snack

---

# **Ingredients**

### **For Boiling Noodles**

* Noodles – 200 g (Hakka noodles preferred)
* Water – 6–7 cups
* Salt – 1 tsp
* Oil – 1 tsp

### **Vegetables (Thinly Sliced)**

* Cabbage – 1 cup
* Capsicum (green) – ½ cup
* Carrot – ½ cup
* Spring onion greens – ¼ cup
* Beans – ¼ cup (optional)
* Onion – 1 medium (optional)

### **For Stir Fry & Seasoning**

* Oil – 2 tbsp
* Ginger – 1 tsp (finely chopped)
* Garlic – 1 tbsp (finely chopped)
* Green chilli – 1 (slit or chopped)
* Soy sauce – 1 tbsp
* Green chilli sauce – 1 tbsp
* Tomato ketchup – 1 tbsp
* Vinegar – 1 tsp
* Black pepper powder – ½ tsp
* Salt – as needed
* Optional: A pinch of sugar (enhances flavor)

---

# **Instructions**

### **1. Boil the Noodles**

1. Heat water in a large pot and bring it to a boil.
2. Add salt and 1 tsp oil.
3. Add noodles and cook until 90% done (al dente).
4. Drain the water immediately and rinse the noodles with cold water to stop overcooking.
5. Drizzle a little oil and toss gently to prevent sticking. Set aside.

---

### **2. Prepare the Veggies**

* Slice all vegetables thinly so they cook quickly while staying crunchy.
* Keep them ready before you start stir-frying.

---

### **3. Stir-Fry the Chowmein**

1. Heat 2 tbsp oil in a wok or a large pan on high flame.
2. Add chopped ginger, garlic, and green chilli; sauté for 30 seconds.
3. Add onions (if using) and sauté for 1 minute.
4. Add cabbage, capsicum, carrot, beans, and spring onion whites.
5. Stir-fry on high heat for 2–3 minutes. Do not overcook; veggies should stay crisp.
6. Add soy sauce, chilli sauce, ketchup, vinegar, black pepper, and a pinch of salt.
7. Mix well and cook for 30 seconds.

---

### **4. Add and Toss the Noodles**

1. Add the boiled noodles to the wok.
2. Toss gently using two forks or tongs so the noodles don’t break.
3. Ensure the sauces coat the noodles evenly.
4. Add spring onion greens and mix once.
5. Cook for another 1 minute on high flame and turn off the heat.

---

# **Serving**

Serve hot as a main dish or with Veg Manchurian, Chilli Paneer, or a simple sauce dip.

---

Chilli Paneer

## 🌶️ Chilli Paneer

This is a popular Indo-Chinese dish, featuring deep-fried or pan-fried cottage cheese (paneer) tossed in a spicy, tangy, and slightly sweet sauce with bell peppers and onions.

### 🍽️ Food Categories

**Indo-Chinese, Spicy, Appetizer, Main Course, Vegetarian**

### ⏰ Meal Type

**Lunch, Dinner, Snack/Appetizer**

---

### 📝 Ingredients

#### For the Paneer Marinade & Frying

#### For the Sauce (Gravy)

---

### 👩‍🍳 Instructions

#### Part 1: Preparing and Frying the Paneer

1.  **Prepare the Batter:** In a bowl, mix the all-purpose flour, cornstarch, ginger-garlic paste, light soy sauce, salt, and black pepper powder. Gradually add water to form a thick, smooth, and lump-free coating batter.
2.  **Coat the Paneer:** Add the paneer cubes to the batter and gently toss them until each cube is evenly coated.
3.  **Fry the Paneer:** Heat the oil for frying in a pan over medium-high heat. Once hot, carefully drop the coated paneer cubes one by one.
4.  **Cook:** Deep-fry or shallow-fry the paneer until they turn light golden brown and crisp (about 2-3 minutes).
5.  **Drain:** Remove the fried paneer with a slotted spoon and place them on a paper towel to drain excess oil. Set aside.

#### Part 2: Making the Sauce

1.  **Sauté Aromatics:** Heat the 2 tbsp of oil in a large wok or pan over **high heat**. This is crucial for the Indo-Chinese flavor. Add the chopped ginger, garlic, and green chillies. Sauté for about 30 seconds until fragrant. Do not burn the garlic.
2.  **Add Vegetables:** Add the spring onion whites, diced onion, and capsicum squares. Stir-fry (sauté quickly) for 1-2 minutes. The vegetables should remain crisp (al dente).
3.  **Prepare Slurry:** While the vegetables are sautéing, mix the 1 tsp of cornstarch with 2 tbsp of water to make a smooth slurry.
4.  **Add Sauces:** Reduce the heat slightly. Add the dark soy sauce, red chilli sauce, tomato ketchup, vinegar, sugar, and salt. Mix well and cook for 30 seconds.
5.  **Add Liquid:** Pour in the water or vegetable broth. Bring the sauce to a quick boil.
6.  **Thicken the Sauce:** Stir the cornstarch slurry once more and pour it into the boiling sauce. Stir continuously until the sauce thickens and becomes glossy. This should take about 30 seconds.

#### Part 3: Combining and Serving

1.  **Combine:** Add the prepared crispy paneer cubes to the sauce. Gently toss everything together so the paneer is coated evenly with the sauce. Cook for only about 30 seconds to a minute to prevent the paneer from becoming soggy.
2.  **Garnish:** Turn off the heat. Garnish generously with the chopped green parts of the spring onion.
3.  **Serve:** Serve the Chilli Paneer immediately while hot with **Fried Rice, Noodles,** or as an **Appetizer**.

***

Egg Chilli

## Egg Chilli Recipe

Egg Chilli is a popular Indo-Chinese dish made with boiled eggs tossed in a spicy, tangy sauce along with onions, bell peppers, and aromatic sauces. It can be served as a starter or as a main course with fried rice or noodles.

---

### Ingredients

#### For Boiled Eggs

* Eggs – 6
* Water – as needed
* Salt – ½ teaspoon

#### For Frying Eggs

* Cornflour – 2 tablespoons
* All-purpose flour (maida) – 1 tablespoon
* Black pepper powder – ½ teaspoon
* Salt – to taste
* Oil – for shallow frying

#### For Egg Chilli Sauce

* Oil – 2 tablespoons
* Garlic (finely chopped) – 1 tablespoon
* Ginger (finely chopped) – 1 teaspoon
* Green chilies (slit or chopped) – 1–2
* Onion (cubed) – 1 medium
* Capsicum / Bell pepper (cubed) – 1 medium
* Spring onions (chopped) – 2 tablespoons
* Soy sauce – 1 tablespoon
* Red chili sauce – 1 tablespoon
* Green chili sauce – 1 teaspoon (optional)
* Tomato ketchup – 1 tablespoon
* Vinegar – 1 teaspoon
* Black pepper powder – ½ teaspoon
* Salt – to taste
* Water – ¼ cup
* Cornflour – 1 teaspoon (mixed with 2 tablespoons water)

---

### Instructions

#### Step 1: Boil the Eggs

1. Place eggs in a saucepan and cover with water.
2. Add salt and bring to a boil.
3. Cook for 8–10 minutes until hard-boiled.
4. Remove from heat, cool, peel the shells, and make light slits on the eggs. Set aside.

#### Step 2: Fry the Eggs

1. In a bowl, mix cornflour, all-purpose flour, black pepper, and salt.
2. Lightly coat the boiled eggs with this mixture.
3. Heat oil in a pan and shallow fry the eggs until golden and crisp on the outside.
4. Remove and keep aside on a plate.

#### Step 3: Prepare the Sauce

1. Heat 2 tablespoons oil in a wok or deep pan on medium heat.
2. Add chopped garlic, ginger, and green chilies. Sauté until fragrant.
3. Add onions and capsicum; stir-fry on high heat for 2–3 minutes to keep them crunchy.
4. Add soy sauce, red chili sauce, green chili sauce, tomato ketchup, vinegar, salt, and black pepper. Mix well.
5. Pour in water and let the sauce simmer for 1–2 minutes.

#### Step 4: Thicken and Combine

1. Add the cornflour slurry to the sauce and stir continuously until it thickens.
2. Add the fried eggs and toss gently so they are evenly coated with the sauce.
3. Sprinkle spring onions and mix once more.
4. Turn off the heat.

---

### Serving Suggestions

* Serve hot as a **starter** or **side dish**
* Pairs well with **fried rice, schezwan rice, noodles, or plain rice**

---

### Food Categories

Indo-Chinese, Spicy, Egg-based, Non-Vegetarian, Asian Fusion

### Suitable For (Time of Day)

Lunch, Dinner, Evening Snack

### Meal Type

Starter, Side Dish, Main Course (when served with rice or noodles)

Mumbai Bhel Puri

## Mumbai Bhel Puri Recipe

### Description

Mumbai Bhel Puri is a popular Indian street food (chaat) that originates from Mumbai. It is a flavorful, crunchy, and tangy snack made with puffed rice, sev, vegetables, chutneys, and aromatic spices. It is known for its perfect balance of sweet, spicy, sour, and crunchy textures.

---

## Ingredients

### Main Ingredients

* Puffed rice (Murmura) – 3 cups
* Sev (thin crispy chickpea flour noodles) – ½ cup
* Boiled potatoes (finely chopped) – 1 medium
* Onion (finely chopped) – 1 small
* Tomato (finely chopped, seeds removed) – 1 small
* Roasted peanuts – 2 tablespoons
* Papdi (crushed) – 4 to 5 pieces (optional but traditional)

### Chutneys

* Green chutney (mint-coriander) – 2 tablespoons
* Tamarind chutney (sweet and tangy) – 2 tablespoons

### Spices

* Chaat masala – 1 teaspoon
* Roasted cumin powder – ½ teaspoon
* Red chili powder – ¼ teaspoon (adjust to taste)
* Black salt – ¼ teaspoon
* Salt – to taste

### Garnishing

* Fresh coriander leaves (finely chopped) – 2 tablespoons
* Lemon juice – 1 teaspoon (optional)

---

## Instructions

1. **Prepare the Base**
   Take a large mixing bowl. Add puffed rice and lightly crush it with your hands for better texture.

2. **Add Vegetables**
   Add chopped boiled potatoes, onion, tomato, roasted peanuts, and crushed papdi to the puffed rice. Mix gently.

3. **Add Chutneys**
   Pour in the green chutney and tamarind chutney. Adjust quantities depending on how sweet or spicy you prefer.

4. **Season the Mixture**
   Sprinkle chaat masala, roasted cumin powder, red chili powder, black salt, and regular salt. Mix everything quickly and lightly so the puffed rice stays crisp.

5. **Final Touch**
   Add sev and chopped coriander leaves. Sprinkle lemon juice if using.

6. **Mix and Serve Immediately**
   Toss everything well just before serving. Bhel Puri should be served immediately to maintain its crunch.

---

## Serving Tips

* Serve in paper cones or bowls for an authentic Mumbai street-style experience.
* Always mix bhel just before eating to prevent sogginess.

---

## Food Categories

Indian Street Food, Chaat, Snack, Vegetarian, Vegan (without sev made from ghee), No-Cook Recipe

---

## Meal Category

Evening Snack, Tea-Time Snack, Light Snack

---

## Meal Type

Snack / Appetizer

---

Veg Chilli Garlic Noodles

## Veg Chilli Garlic Noodles

### Food Categories

Indo-Chinese, Asian Cuisine, Street Food, Vegetarian, Spicy Noodles

### Best Served As

Lunch, Dinner, Evening Snack

### Meal Type

Main Course

---

## Ingredients

### For Boiling Noodles

* Hakka noodles – 200 grams
* Water – enough for boiling
* Salt – 1 teaspoon
* Oil – 1 teaspoon (to prevent sticking)

### For Stir-Fry

* Oil – 2 tablespoons (preferably sesame oil or vegetable oil)
* Garlic – 1½ tablespoons, finely chopped
* Green chillies – 1 to 2, finely chopped (adjust to taste)
* Spring onion whites – 2 tablespoons, finely chopped
* Onion – 1 medium, thinly sliced
* Capsicum (bell pepper) – 1 medium, thinly sliced
* Carrot – 1 small, julienned
* Cabbage – ½ cup, finely shredded
* Spring onion greens – 2 tablespoons, chopped

### Sauces & Seasoning

* Soy sauce – 1½ tablespoons
* Red chilli sauce – 1 tablespoon
* Green chilli sauce – 1 teaspoon (optional for extra heat)
* Vinegar – 1 teaspoon
* Black pepper powder – ½ teaspoon
* Salt – to taste (use carefully as sauces contain salt)

---

## Instructions

### Step 1: Boil the Noodles

1. Bring a large pot of water to a rolling boil.
2. Add salt and oil to the water.
3. Add the noodles and cook according to the package instructions until just al dente.
4. Drain the noodles and rinse with cold water to stop further cooking.
5. Toss lightly with a few drops of oil and set aside.

### Step 2: Prepare the Stir-Fry Base

1. Heat oil in a wok or large pan on high flame.
2. Add chopped garlic and sauté for a few seconds until fragrant (do not brown).
3. Add chopped green chillies and spring onion whites; stir quickly.

### Step 3: Add Vegetables

1. Add onions and sauté for 30–40 seconds until slightly translucent.
2. Add capsicum, carrot, and cabbage.
3. Stir-fry on high flame for 1–2 minutes to keep vegetables crunchy.

### Step 4: Seasoning and Sauces

1. Add soy sauce, red chilli sauce, green chilli sauce, vinegar, and black pepper.
2. Mix well and cook for 30 seconds.

### Step 5: Combine Noodles

1. Add the boiled noodles to the wok.
2. Toss well using tongs or two spoons to evenly coat the noodles with sauce.
3. Taste and adjust salt or spice if required.

### Step 6: Final Touch

1. Add spring onion greens and toss once more.
2. Turn off the flame immediately to avoid overcooking.

---

## Serving Suggestions

* Serve hot as a standalone meal.
* Pairs well with vegetable manchurian, chilli paneer, or hot garlic sauce.
* Can be garnished with extra spring onions or sesame seeds if desired.

---

Chow mein

## Chow Mein Recipe

### Description

Chow Mein is a popular Indo-Chinese and Chinese stir-fried noodle dish made with boiled noodles, vegetables, and savory sauces. It is known for its smoky flavor, crunchy vegetables, and perfectly tossed noodles.

---

## Ingredients

### For Noodles

* Chow mein noodles or egg noodles – 200 grams
* Water – for boiling
* Salt – 1 teaspoon
* Oil – 1 teaspoon (to prevent sticking)

### Vegetables

* Cabbage (shredded) – 1 cup
* Carrot (julienned) – ½ cup
* Capsicum / Bell pepper (thinly sliced) – ½ cup
* Spring onions (chopped) – ¼ cup
* Garlic (finely chopped) – 1 tablespoon
* Green chili (optional, finely chopped) – 1 teaspoon

### Sauces & Seasonings

* Soy sauce – 1½ tablespoons
* Green chili sauce – 1 tablespoon
* Tomato ketchup – 1 tablespoon
* Vinegar – 1 teaspoon
* Black pepper powder – ½ teaspoon
* Salt – to taste

### Oil

* Vegetable oil or sesame oil – 2 tablespoons

---

## Instructions

### Step 1: Boil the Noodles

1. Bring water to a boil in a large pot.
2. Add salt and noodles.
3. Cook until noodles are just tender (al dente).
4. Drain the noodles and rinse with cold water.
5. Add 1 teaspoon oil and toss gently to prevent sticking. Set aside.

### Step 2: Prepare the Stir-Fry

1. Heat oil in a wok or large pan on high heat.
2. Add chopped garlic and green chili. Sauté for a few seconds until aromatic.
3. Add carrots, cabbage, and capsicum.
4. Stir-fry on high heat for 2–3 minutes to keep vegetables slightly crunchy.

### Step 3: Add Sauces

1. Lower the heat slightly.
2. Add soy sauce, chili sauce, ketchup, vinegar, salt, and black pepper.
3. Mix well so the vegetables are evenly coated.

### Step 4: Combine Noodles

1. Add the boiled noodles to the pan.
2. Toss everything together on high heat for 2 minutes.
3. Add chopped spring onions and mix well.

### Step 5: Serve

* Turn off the heat.
* Serve hot as is or with Manchurian, chili paneer, or soup.

---

## Food Categories

Chinese Cuisine, Indo-Chinese, Noodle Dish, Street Food, Vegetarian Main Course, Stir-Fried Dish

---

## Meal Category (Time of Day)

Lunch, Dinner, Evening Snack

---

## Meal Type

Main Course

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Pad thai

## Pad Thai (Classic Thai Stir-Fried Noodles)

### Food Categories

Thai Cuisine, Asian Food, Noodle Dish, Stir-Fry, Street Food, Savory, Main Course, Lunch, Dinner

### Meal Timing

Lunch or Dinner

### Meal Type

Main Course

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## Ingredients

### Noodles & Protein

* 200 g flat rice noodles (Pad Thai noodles)
* 2 large eggs
* 200 g shrimp (peeled and deveined)
  *or substitute with chicken, tofu, or a mix*
* 2 tablespoons vegetable oil

### Sauce

* 3 tablespoons fish sauce
* 2 tablespoons tamarind paste (or tamarind concentrate diluted with water)
* 1½ tablespoons palm sugar (or brown sugar)
* 1 tablespoon soy sauce
* ½ teaspoon chili powder (adjust to taste)

### Vegetables & Aromatics

* 3 cloves garlic, minced
* 2 shallots, thinly sliced
* 1 cup bean sprouts
* 3 green onions, chopped
* ¼ cup Chinese chives or garlic chives (optional)

### Garnishes & Toppings

* ¼ cup roasted peanuts, crushed
* Lime wedges
* Fresh cilantro (optional)
* Extra chili flakes (optional)

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## Instructions

### Step 1: Prepare the Noodles

1. Soak the rice noodles in warm water for 20–30 minutes until soft but not mushy.
2. Drain and set aside.

### Step 2: Make the Pad Thai Sauce

1. In a small bowl, mix fish sauce, tamarind paste, palm sugar, soy sauce, and chili powder.
2. Stir until the sugar dissolves completely.
3. Taste and adjust—Pad Thai should be **sweet, sour, salty, and slightly spicy**.

### Step 3: Cook the Protein

1. Heat 1 tablespoon of oil in a wok or large pan over medium-high heat.
2. Add shrimp and cook for 1–2 minutes per side until just cooked.
3. Remove shrimp and set aside.

### Step 4: Stir-Fry Base

1. Add remaining oil to the pan.
2. Add garlic and shallots; sauté for about 30 seconds until fragrant.
3. Push everything to one side of the pan.
4. Crack the eggs into the empty space and scramble gently.

### Step 5: Combine Noodles and Sauce

1. Add the drained noodles to the pan.
2. Pour the prepared sauce over the noodles.
3. Toss continuously for 2–3 minutes until noodles absorb the sauce and soften fully.

### Step 6: Final Assembly

1. Return the shrimp to the pan.
2. Add bean sprouts, green onions, and chives.
3. Toss quickly for 1 minute, keeping vegetables slightly crunchy.

### Step 7: Serve

1. Transfer to serving plates.
2. Top with crushed peanuts.
3. Serve hot with lime wedges and optional chili flakes.

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## Serving Tips

* Squeeze fresh lime juice just before eating for authentic flavor.
* Serve with Thai iced tea or fresh coconut water.
* For a vegetarian version, replace fish sauce with soy sauce and use tofu instead of shrimp.

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