Sunday, February 27, 2011

Chinese Noodles


Bean threads - 100 gms
Mushrooms - 1/4 cup
Pokchoy - 1/4 cup
Capsicum - 1/4 cup
Bamboo shoots - 2-3 slices
Baby corn - 3 no.
Carrots - 1 small
Ginger julienne 1 tsp
Garlic - 1 tsp
Onions - 2 tbsp
Soy sauce- 1 tsp
Vinegar - 1 tsp
Chinese cooking wine - 1 tbsp
Chilli sauce - 1tsp
Sesame oil - 3 tsp
Corn starch - 2 tsp
Salt & pepper to taste


1. Cook bean threads as per instruction with salt and oil. Keep aside.
2. Heat sesame oil and when hot add garlic, onions ginger and sautetill transparent. Now add carrots, baby corn, capsicum and cook till tender but still firm.
3. Add mushrooms, pokchoy and saute for 2 -3 minutes.
4. Add chinese cooking wine, soy sauce, chilli sauce,vinegar and 1 cup water and cook for 2 minutes.
5. Add 1 tsp cornstarch to thicken the sauce. Add salt and pepper to taste.
6. Take a serving bowl, put the cooked bean threads in it and pour the sauce over it and serve hot.

Thursday, February 17, 2011


200 gms porridge oats

100 gms butter
1 tbsp golden syrup
3 tsp honey
1 tsp brown sugar
2 tsp chopped cashew nuts ( optional)


1. Dry roast the oats till fragrant and keep aside.

2. Melt the butter in a pan and once melted add brown sugar, golden syrup and honey and mix till sugar is completely melted.

3. Add the cashew nuts and oats and mix well with a wooden spoon.

4. Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes or till brown. Remove and transfer onto a wired rack to cool and then cut into desired shapes.