Egg Noodles(Indo- Chinese)

In Gradients:
Hakka egg Noodles – 7oz pkt (approx 200 gm), cooked per pkg instructions 
Sesame Oil – 4 Tbsp
Garlic – 1 Tbsp, minced
Ginger – 1 Tbsp, minced
Onion – 1 small, sliced
Green chilli-3 Carrot – shredded/cut in to strips
Cabbage – 1.5 cups packed, shredded
Bell Pepper – 1/2 large, cut into strips
Baby Corn 
Egg –2 
Black Pepper – 1/2 tsp or to taste
Soy Sauce – 1 Tbsp or to taste
White Vinegar – 1 Tbsp
Hosin Sauce – 1/2 tsp
Red Chilli Sauce – 1/2 tsp
Green Onions – 2 stalks, cut diagonally – for garnishing


Preperation Method:
Cook noodles per package instructions (usually 3-4 minutes), drain, rinse with cold water and toss with 1 Tbsp Sesame Oil. Keep aside.

 Heat 2 Tbsp Oil in a large wok style pan on High heat.Add Ginger and Garlic and cook for 30 seconds
Add Onions,chillies and cook for 30 seconds.Add Carrots and allow them to soften just a little.
Add Cabbage, Bell Pepper and Baby Corn. Toss well and cook for 1 minute.Push veggies to one side of wok and break  eggs in the pan. Scramble the egg until cooked and mix together with the veggies.
Add Black Pepper and mix.Toss Noodles once before adding them to the pan.
Add White Vinegar, Soy Sauce, Hoisin Sauce and Red Chili Sauce. Mix well to coat all noodles. Taste and adjust any of the sauces.Garnish with Green Onions and serve hot.

Beerakaya Keema curry(Ridge guard with Keema)

Ingredients:

3/4 kg minced meat (kheema), washed and drained

Ridge guard/Beerakaya -1 lb-chopped in to medium pieces

1  onions, finely chopped

1 tbsp ginger garlic paste

few curry leaves

4-5 green chillis, slit

½ tsp turmeric pwd

salt to taste

2 1/2 tbsps oil

coriander leaves for garnish

Dry roast for 3-4 mts and make a pwd:

1/2 tbsp coriander seeds 

1/2 tsp cumin seeds

1/2 tsp poppy seeds

1 elaichi, 2 cloves, 1/2″ cinnamon stick

Preperation Method:

Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.

Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.

Add the ground masala pwd,chilli powder and salt and combine well. Add the chopped Ridge guard pieces and cook for 1 mt  on medium .

 Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid,add  coriander leaves. Again cook on low  for 8-10 mts or till you get the desired gravy consistency.

Garnish with fresh coriander leaves and serve hot with rotis or white rice.