Nutella Cupcakes

Grilled Chicken with Potatoes n Asparagus

Chicken in White sauce with Veggies

Mango salad

Lemon Tart

Egg Noodles

When food is on your mind,that's what your conversations over chat with friends revolve around. One late afternoon sitting at work, getting hungry, and Joylita comes up with this brilliant idea of making Chinese food for the evening. (BTW Chinese/Indian/Spicy food goes along great with a bottle of Barefoot Moscato). So this is my contribution to the Chinese dinner. She decided to make spicy Shezwan Chicken, so I stuck to making a kinda mild version of egg noodles to compliment the tangy chicken gravy.

Ingredients
A packet of Egg Noodles_ Easily available in the Asian section of all grocery stores
1Onion
3 Green Onions
1 Carrot
1/2 Green Pepper
1 Tbsp Ginger Paste
1 Tbsp Garlic Paste
Salt / Pepper / Chili flakes to taste
Soy Sauce to taste
2 Eggs - Optional

Method
1. Prepare the egg noodles as per the instructions on the cover of the packet.
Drizzle some oil over them after its cooked and drained, to prevent the noodles from sticking to each other. Keep aside.

 

 

 

 

 

 

 

 

 

 

2. Cut the onions, bell peppers and carrots in long thin slices.

 

 

 

 

 

 

 

 

 

 

3. Saute the onions in a little oil, now add the ginger and garlic paste. Wait till the onions turn transparent, then add the peppers and carrots along with the salt, pepper, chili flakes and soy sauce. Toss around for 3 to 4 minutes. Remember to cook on a high flame.
4. Tip: Use a large open pan / vessel so that mixing/tossing is easier when noodles are added.
Now add the egg noodles and mix all the ingredients well. Taste to see if you need to add any of the other condiments.
5. This is optional - In a separate pan scramble the eggs along with the green onions, some salt and pepper. Add them to the noodles. Enjoy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These egg noodles can be eaten just as it is, even if you don't have time to make another gravy dish along with it. I just got lucky with my friend cooking too. The left over noodles tasted great even the next day for lunch at work.

Spaghetti in White / Mushroom Sauce

When I was making this....people around me really couldn't believe that it can be cooked in 15 minutes...so I had to prove it to them...and Wah la....
There are loads of variations you can do in this dish. I will explain as we go along.

Ingredients
Spaghetti - Normal / Wheat
1 Onion
Few cloves of Garlic
1/2 Green Pepper
1/2 Red Pepper
Corn
Sausages - Your choice of meat, I used Chicken
1 Can Soup (White) - Choice of Cream of Mushroom/ Cream of Celery/ Cream of Broccoli / Cream of chicken
Salt, Pepper, Red chilly flakes and Italian Seasoning to taste
Cheese to Sprinkle.

Method
Boil Spaghetti in a pot of boiling water with a pinch of salt.
Rule of thumb - As shown in the picture, hold a bundle of the spaghetti in between your thumb and index finger, that amount is enough for one person. I made this recipe for 3 people.
Strain and keep aside. You can drizzle a little oil over it so that it does not stick.

In a separate pan cut the sausages into halves (length wise) and saute them with a little oil till golden brown. Remove from pan and cut into small cube size pieces.

In the same pan saute the small cut onions and garlic for a while till the onions become transparent. Next add the diced green and red Bell peppers. After a while add the corn and the diced Sausages. Season it with salt, pepper, red chilly flakes and italian seasoning (mixture of herbs) or oregano. Next add the entire soup can. Add a little water to make it thinner and bring to a boil.

 

Next add the boiled spaghetti and toss till all the spaghetti is well coated in the sauce. Taste to see if the seasoning is to your liking. Serve with Cheese on the top and Garlic bread.