Chicken noodle soup

Ingredients:

500ml chicken stock
50gms udon noodles
1 piece of ginger
1/2 tspn brown sugar
1 star anees
3 shitake mushrooms ( stems removed)
3/4 bok choy leaves
5/6 prawns (cleaned)
Few bean sprouts (optional)
Salt to taste
1 tbspn soya sauce

Method:

Bring chicken stock to a boil. Add brown sugar and star anees. Grated lil ginger and put it in with soya sauce. Add in the noodles now. Add the mushrooms, prawns, bok choy & bean sprouts.  Don't over cook. Serve hot.
As soya sauce is salty try the soup and add salt only if needed.

Butterscotch sauce

Ingredients:

125ml double cream
2 tbspn butter
2 tbspn white sugar
3 tbspn brown sugar
2 cups golden syrup (available)
1tspn vanilla extract (optional)

Method:

Heat a pan and put double cream, butter in it. Add white sugar, brown sugar and golden syrup to it. Let it bubble. You can add vanilla extract now. Once the sugar is dissolved heat off and let it cool.
The sauce is ready. You can have this with anything. 

Ice cream cake

Ingredients:

Vanilla ice cream- 1 1/2kg ( softened)
Bourbon biscuit- 150gms
Honey comb- 40gms (2 bars)
Sweetened peanuts- 100gms (optional)
Chocolate chips-200gms

Method:

Crush the bourbon biscuits and honey comb bars and mix it with the softened vanilla ice cream and with rest of the ingredients.  Blend everything together.
Take a tin and cover it with cling wrap. Use a big piece on wrapper as it will be used to cover the top as well and then put the above mixture into it. Cover it with the cling wrap and put it in the freezer for few hours.
Once set open the cling wrap from the top and get the cake out from the tip n then keep a dish/plate on it n turn it upside down and remove the cling completely. Cut into cubes.
Serve immediately.  Goes well with butterscotch sauce.

Malai kulfi

Ingredients:

Milk- 5cups
Sugar- 3/4 cup
Grated khoya/mawa- 3/4 cup
Elaichi pwdr- 1/2 tspn
Almonds- 15 (chopped)
Pistachio/pista - 15 (chopped)

Method:

Boil milk in a deep pan and cook until it has reduced to 1/3rd of its volume.
Remove it from heat and add in sugar and khoya/mawa.
Add Elaichi pwdr, almond and pistachio and mix once again. Fill this mixture in plastic kulfi cones (available in market)
Or earthen pots (available in market) & cover them with lid. Keep them in deep freezer for 4-6 hrs till well set.
De-mould and serve immediately. 

Pepper and mushroom noodles

Ingredients:

Egg noodles- 150gms
Chinese dried mushrooms-6/7 (available)
Oil- 1tbspn
Sesame oil-1 tspn
Red & yellow capsicum-1 each (sliced & deseeded)
Fresh bean sprouts - 125gms
Fresh mushrooms-125gms
Thai sweet chilli sauce-1 tbspn
Light soya sauce-1tspn
Shitake mushrooms (sliced)-125gms (optional)

Method:

Boil water add noodles n cook till tender. Drain and keep aside
Place dried mushrooms in a small bowl, add boiling water over it & allow to soften. Drain and squeeze. Slice them without its stems.  Warm oil over medium heat, add capsicums, bean sprouts and fresh mushrooms. Stir fry until slightly soften.  Add cooked noodles, drained mushrooms, chilli sauce and soya sauce and stir fry for 4/5mins. Serve hot.

Hummus

Ingredients:

50gms boiled chickpeas
1 tspn olive oil
1 tbspn tahini paste (available)
1 tbspn yogurt
2 garlic flakes
Salt to taste

Method:

Put all the ingredients into a mixture and blend it into a thick paste. Add more olive oil if required to get the right consistency. No adding water.
Your hummus is ready. This might be kept in the refrigerator and consumed within 3 days.

Chicken shawarma    Serves-2

Ingredients:

1/2 cup hung yogurt
2 garlics (finely chopped)
100gms carrot & cabbage grated
1 spring onion (finely chopped)
Salt to taste
2 wheat rotis ( or maida rotis)
2 iceberg lettuce leaves
2 romaine lettuce leaves (optional)
1 tspn oregano
1 tspn crushed pepper
1 chicken breast ( cooked & shredded)

Method:

Make dressing by mixing hung curd and finely chopped garlic.
Add to this carrot, cabbage, spring onion, salt & shredded chicken.
Add hummus on each roti then add chicken & vegetable dressing over the roti.
Top with lettuce, oregano & pepper.
Roll into wraps & serve at room temperature.