foodatarian.com

Ingredients:
1 cup cooked rice,
4 eggs, beaten with little salt,
1 cup bacon; diced,
1/4 cup finely chopped garlic,
1/4 cup finely chopped ginger,
1/2 cup scallions,
Chinese cooking wine as per taste
Chinese soy sauce as per taste,
Olive oil.

Method:
Heat oil in a wok and then pour the eggs into it. Stir with the spoon and shred it while cooking. Drain and remove the egg from the wok. In the same wok add garlic, ginger and scallions Let this cook en add the bacon, wine, soy sauce, salt and keep mixing. Cook till bacon is tender. Then add the egg shreds and cooked rice and mix well. Cook for 2 minutes and then remove from flame. Serve hot.

TIP:
Replace bacon with any other meat of you choice like chicken.

Ingredients:
8-10 babycorns; cut into desired size pieces and blanched,
1 cup mushrooms; halved and blanched,
1 tsp jeera,
2 bay leaves,
2-3 cloves,
2 red chillies,
1 large onion; chopped,
3 tbsp tomato puree,
1 tsp ginger-green chilli paste,
1 1/2 tsp red chilli paste,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
1/2 tsp garam masala,
1 large capsicum; diced,
1 long carrot; finely chopped,
2-3 tbsp cashew nuts + poppy seeds + melon seeds paste,
Vegetable stock,
1/2 tsp sugar,
Salt to taste
Chopped coriander leaves,
2 tbsp oil.

Method:
Heat oil in a kadhai (wok), then add jeera, bay leaves, red chillies, cloves, red chilli paste, ginger-green chilli paste, some coriander leaves, sugar, salt and fry for a minute. Then add chopped onion and saute for 5 minutes. Then add tomato puree and let this masala cook for 3-4 minutes. Now add turmeric powder, red chilli powder, garam masala, capsicum, carrots, cover and cook till carrots are tender. Do not over cook them. Then add the ground cashew-poppy seeds-melon seeds paste, mix and add the blanched baby corns and mushrooms. Add little salt and again cover and cook for 3-4 minutes. Then garnish with chopped coriander leaves and serve with parathas, naan, kulcha or butter roti.

TIP:
Reserve the excess water after blanching the vegetables as vegetable stock.

Ingredients:
1/2 cup unsalted butter,
2 cups heavy cream; whipped,
3/4 cup grated Parmesan cheese,
1/2 cup mozzarella cheese,
1/2 tsp white pepper,
Salt to taste.

To serve-
10 ounces or 300gms Fettuccini or Angel Hair pasta; cooked.

Method:
In a saucepan melt the butter. Reduce the flame to low and add cream, cheese, salt and pepper and keep stirring till the sauce is smooth but do not let it boil. Remove and combine your favorite pasta and serve.

Ingredients:
1 cup cornflakes; coarsely ground to powder,
2 tsp mustard seeds (rai),
1/2 tsp asafoetida (heeng),
1 long green chilli; chopped,
8-10 curry leaves,
1 onion; chopped,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
Salt and sugar to taste,
1 tsp lemon juice,
Oil for tempering,
Water,
Chopped coriander leaves to garnish.

Method:
Dry roast the cornflakes powder on low flame till its fragrant. Then heat a oil in a pan. Add mustard seeds, let them splutter and then add curry leaves, green chillies and onion. Cook till onion is soft and pinkish. Then add asafoetida, turmeric, red chilli powder, fry for a minute. Then add the roasted corn powder, mix well. Add sugar and salt, warm water enough to cover the mixture (do not add excess water, else the upma would become sticky, you can add more water if required later after checking) , mix, cover and cook for 2-3 minutes. Uncover, mix and remove. Garnish with chopped coriander leaves and serve.

Ingredients:
12 ounces or 350gms pasta (of your choice),
10 ounces or 300gms spinach leaves; coarsely chopped,
1/2 cup diced scallions (spring onions),
1 cup ricotta cheese,
2 tbsp butter,
Salt and Pepper to taste,
1/4 cup Parmesan cheese,
Olive oil.

Method:
Boil pasta as per the instructions given on the package. Reserve a cup of the water in which pasta is boiled. Drain pasta and leave aside.
In a skillet, add some olive oil and add the scallions, keep stirring for 2 minutes. Then add spinach and cook till done. Now add the ricotta cheese and the reserved pasta water and stir well to form a nice thick sauce. Add pasta shells to it, mix well, season with salt and pepper and give it a nice stir. Now top with Parmesan cheese and remove from flame.