VEG SIZZLER

1 cup boiled noodles

2 tablespoons oil

1 carrot cut into Julions

1 bell pepper cut into slices

1 cup Babbage shredded

handful baby corns

1/2 cup spring onions finely chopped

4 garlic cloves finely chopped

1/2 teaspoon ginger finely chopped

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon soy sauce

1 tablespoon chili sauce saracha

1 teaspoon vinegar

1 tablespoon hakka noodle masala ( optional)





Heat the oil in a wok or the skillet, once heated add chopped garlic and ginger, soute for a minute add carrots soute on high heat for a minute add all the other vegetables and toss for 2 to 3 minutes on high heat, vegys should remain crunchy, add boiled noodles mix well. Add salt, black pepper, soy sauce, hot green chili sauce, hot chili saracha sauce and noodle masala. Mix all well until all combined and well coated. Garnish with spring onions. Set aside.

For fried rice

1 cup jasmin rice cooked

2 tablespoons sesame oil

1 teaspoon ginger

2 tablespoons celery finely chopped

2 green chilis finely chopped

1 tablespoon soya sauce

1/2 teaspoon vinegar

1/2 cup mix vegetables ( peas, carrots, bell peppers)

handful spring onions finely chopped

In a wok, heat the oil. Once heated add garlic, ginger, celery and green chilis and saute just little. Add vegetables and cook for couple minutes. Add soya sauce and vinegar, mix and add the cooked rice stir gently until well combined and well heated. Set aside.



Chili garlic sauce

1 teaspoon sesame oil

1/2 teaspoon garlic grated

1/2 teaspoon ginger grated

1 green chili finely chopped

1 tablespoon vinegar

1 tablespoon soy sauce

1 tablespoon tomato sauce

2 tablespoon schezwan sauce

1/2 teaspoon salt

1 tablesppon corn starch + 1/2 cup water prepare slurry

Heat the oil in a pan, add garlic and ginger saute for 30 seconds on low heat. Add chilies, vinegar,soy sauce, tomato sauce, schezwan sauce, salt mix all well and stir in the corn slurry and mix continuously. Once thickens turn the heat off and transfer in a bawl.



MANCHURIAN

2 cups cabbage finely grated

1/4 cup carrots finely grated

2 to 3 green chilies

1 teaspoon salt

1 teaspoon garlic paste

1/2 teaspoon ginger paste

3 tablespoons corn flour

3 tablespoons white flour

oil for deep frying

In a large bowl, mix all the above ingredients. Take a scoop of the mixture and roll a into small balls  and deep fry on medium heat. until they turn golden brown. Drain on a paper towel  and set aside

For the gravy

1/2 bell peppers thinly sliced

2 green chilies finely chopped

1 small onion finely chopped

1 tablespoon garlic finely chopped

1/2 teaspoon black pepper freshly ground

1/2 teaspoon salt

2 tablespoons tomato sauce

2 tablespoons red chili sauce

1 tablespoon soy sauce

1/2 teaspoon vinegar

1/2 cup water

1 tablespoon corn flour + 2 tablespoons water ( make slurry )

In a wide skillet heat the oil, place chopped garlic and sauté add  bell peppers, onions, green chilies and mix well. Add black pepper and salt mix  add all the sauces and mix again. Add the slurry and stir well. add vinegar stir add water and let simmer on low hear until the gravy thickens.  Turn the heat off let the sauce cool for about 1 minute add fried Manchurians and stir until all the balls are  coated  evenly.   Transfer in a serving bowl, garnish with spring onions and serve hot.

Assemble

few cabbage leaves

2 cubes butter

little oil

Heat the sizzler pan for couple minutes until hot, turn the heat on low and grease with oil.Place the cabbage leaves and arrange prepared fried rice, noodles, munchurians. Pour hot sauce over it and garnish with spring onions. Turn the heat off, place butter cubes on both sides of the pan,( it helps to sizzle) place the pan on the wooden board and enjoy.

CRANBERRY WOOL BREAD

My niece Minelle Vithlani posted this wool bread and shared the recipe. Thank you Minelle.

2 cups white flour

1 cup milk warm

1 teaspoon salt

2 tablespoons butter

1 1/2 tablespoons milk powder

2 teaspoons yeast

1 tablespoon sugar

2 tablespoons milk ( for later use,brushing on top of the bread)

In a bowl activate the yeast,sugar and milk. stir all well and set on the side for 10 minutes.

In a large bawl place flour, salt and milk powder mix well. Add the yeast mixture to the flour mix and knead well for at least 15 minutes. The dough will be sticky at this point, so scrap and keep kneading until the daugh form a ball. Place into the large bowl, cover with cling wrap and allow to rest for about 2 hours in a warm place. Will see the daugh has risen. Dust your hands with dry flour and punch the daugh down and knead it slightly, divide into 5 equal parts and prepare small balls tucking in. Roll each ball into an oval shape, with the help of the sharp knife, cut thin strips ( shown in the video.) On the top side, sprinkle handful of chopped cranberrys and raisins and roll. Place each roll into the greased round baking tray and cover with damp cloth, let prove for about one hour. Brush gently  the top of the bread with milk and bake in the preheated oven for about 35 minutes or until golden brown at 300 degrees. Remove from the oven, allow to cool just little,loosen the sides with the help of a knife and place on a cooling rack.

CHILI CHESE TWIST

1/2 cup white flour

1/4 cup warm water

1/4 teaspoon salt

1 tablespoon ghee

pinch of baking soda

For the filling

1/2 cup cheese

1/2 cup spring onions finely chopped

1 tablespoon chili flakes.

In a bowl, combine flour, salt, ghee and baking powder. Add little water at a time and prepare nice soft dough. Divide into 2 equal parts,roll each ball into a rectangular. Top with cheese, aping onion and sprinckel chili flakes. Cut the rolled dough into stripes, Twist them into rolls and arrange them on a greased baking tray. Bake at 300 degrees in a preheated oven for 15 to 20 minutes. or until golden brown.

TOPRA PAAK

2 cups desiccated coconut

1 cup sugar

1/2 cup heavy whipping cream

1 cup milk

few pestacios sliver

Combine milk and sugar in a heavy bottom pan, and cook for about 15 minutes.Add desiccated coconut and cream, mix well and cook stirring continuously for about 15 minutes on medium heat scraping sides and stirring until the mixture thickens and leaves the sides of the pan. Turn the heat off, divide into two parts and add few drops of food color of your choice. Pour one part of the mixture into the greased tray and spread evenly with spatula. Top with second layer and spread evenly. Garnish with pistachios. Allow toprappak to cool completely and divide into square pieces. Enjoy flavorful rich and moist toprapaak.