SWEETSSS

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  INGREDIENTS Whole wheat flour ¾ cup All purpose flour (maida) ¼ cup (optional) (Take 1 cup of whole wheat flour if you don't want to add all purpose flour) Salt just a pinch Baking powder ~1 tsp Baking soda ¼ tsp Cocoa powder - 1 tsp Dark chocolate chunks ¼ - ½ cup ( according to your preference) or you can just use cocoa powder Chocolate chunks or chocolate chips Handful Walnut - ~ ¼ cup chopped Wet Ingredients: Coconut oil / any flavorless oil / Butter - 1 tbsp Perfectly ripe mashed banana - 1½ to 2 Vanilla Extract 1 tsp Instant coffee powder ¼ tsp Milk 1-2 tbsp (if required) Condensed milk / Maple syrup/ Honey /Agave - If required then use according to sweetness ( I used condensed milk ~2 tbsp) For sizzling brownie with ice cream: Hot iron plate Chocolate syrup 1-2 tbsp (according to your choice) Vanilla ice cream - 1 scoop Instructions Sift all dry ingredients together except chocolate chips and walnuts. Take microwave safe bowl and add oil, dark chocolate chunks, cocoa powde
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PASTA , NOODLES

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                              PASTA

 


  2. INGREDIENTS

  1. Kosher salt

    1 lb. 

    fettuccine

    1/2 c. 

    heavy cream

    1/2 c. 

    (1 stick) butter

    1/2 c. 

    freshly grated Parmesan, plus more for sprinkling

    Freshly ground black pepper

    2 tbsp. 

    chopped parsley


  3. METHOD 

  1. In a large pot of boiling salted water, cook pasta according to package instructions.
  2. Reserve about 1 cup of pasta water then drain.
  3. Meanwhile, in a large skillet over medium heat, add cream and butter. Cook until butter is melted and the cream is bubbling. Whisk in Parmesan and season with salt and pepper. Let sauce simmer 1 to 2 minutes to thicken slightly. Sauce will still bee thin, but will thicken more as sauce cools and once pasta is added. 
  4. Add cooked pasta and toss until coated in sauce. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time. Garnish with parsley and serve immediateLY.
  5. --------------------------------------------

NOODLES

       

  2.  
INGREDIENTS:

Hakka noodles: 100 grams

Toasted sesame oil: 5 tbsp

Whole red chillies: 4

Naturally fermented soy sauce: 2 tbsp

Rice vinegar: 3 tsp

Salt: 2 tsp

Sugar: ¼ tsp

Aginomoto: ¼ tsp

Red chilli flakes: ¼ tsp

Red chilli powder: ¼ tsp

Black pepper powder: 1 tsp

Water: 1 cup

Corn flour: 1 ½ tsp dissolved in half cup of water

Garlic: 5 flakes

Spring onion: 5

Capsicum: 1

Carrot: 1

Cabbage: ½ cup

Mushrooms: 5-6

Red bell pepper: 1





RECIEPE:

Boil noodles in plenty of water. Drain the water with the help of a strainer and keep the boiled noodles in the strainer aside. Discard the drained water. Heat two tablespoons of sesame oil. Remove from fire. Put whole red chillies, red chilli powder and red chilli flakes. Mix them well. Put again on fire. Add boiled noodles, one tablespoon of naturally fermented soy sauce, one-fourth teaspoon of sugar and one teaspoon of salt. Mix well so that every ingredient coats well on the noodles. Turn off the flame and keep the sautéed noodles aside. Heat three tablespoons of sesame oil in a big pan. Add finely chopped garlic and saute for a minute. Add finely chopped spring onions, mushrooms, capsicum, red bell pepper and grated carrot and cabbage. Stir fry for three to five minutes on high flame. Add aginomoto, one teaspoon of salt, black pepper powder, one tablespoon of fermented soy sauce and rice vinegar. Stir fry for two minutes.Add one cup of water in the mixture. Add corn flour paste and keep stirring till the liquid gets thickened. Add already prepared noodles and celery. Mix well and stir fry for two to three minutes. Turn off flame. Serve hot.

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