Thai Fried Noodles

Ingredients:
3 tbsp oil
4-5 tbsp garlic - finely chopped
1/2 cup tofu - diced and fried
2 eggs
120 gm dry sen lek noodles (flat noodles) - soaked in water for 20 minutes, then drained
4 tbsp spring onions - finely chopped
1 bowl bean sprouts
peanuts - roasted and crushed
2 tbsp lemon juice
1 tsp sugar
1/2 tsp chilli powder
2-3 tbsp light Soy sauce
1 lemon wedge

Method:
In a wok or skillet, heat the oil until a light haze appears.

Add the garlic and fry till golden brown.

Add the tofu and stir briefly.

Break the eggs into the wok mixing quickly while they cook.

Add the noodles, mix well, then add the spring onions, half the amount of peanuts and beansprouts.

Stir well then add the lemon juice, sugar, chilli powder and light Soy sauce.

Mix it up, plate it and garnish with more peanuts.

On the side, arrange the remaining beansprouts leftover peanuts and spring onions with the lemon wedge.





Courtesy: Samir Modi and Chef Thomas Figovc.,

Fried Boneless Chicken

Ingredients:
350 gm boneless chicken - diced
1 egg - slightly beaten
1/2 cup corn flour
1/2 tsp garlic paste
1/2 tsp ginger paste
oil

Method:
Mix together the chicken, egg, corn flour, garlic and ginger paste,
and enough water so that the chicken pieces are 'coated' with the batter.
Keep aside for 1/2 hour.

Heat the oil and deep fry the chicken pieces over high heat,
to begin with and then lower the heat till chicken is cooked through.

Drain on absorbent and serve.




Courtesy: Chef Niru Gupta.,

Potato Skins

Ingredients:
6 potatoes - medium size
1 tbsp oil
cheddar cheese - grated
mustard sauce
dry oregano


Method:
Cut the potatoes into two halves.
Scoop out the insides with a spoon.
Oil the skins all over with your fingers.


Put them in the oven at 200°C for 10-15 minutes or till brown.


Remove from oven, spread a little mustard on the inside and fill them with cheese.


Sprinkle a little oregano on top and put them back in the oven for five minutes,
till the cheese melts.


Serve hot.




Courtesy: Tanisha

Lemongrass Chicken

Ingredients:
4-5 chicken legs
juice of 1-2 lemons
1 tsp ginger paste
1 tsp garlic paste
salt - to taste
pepper - to taste
2 tsp honey
oil - for shallow frying
4-5 tbsp water
a bunch of fresh lemon grass

Method:
Marinate the chicken in lemon juice, ginger paste, garlic paste, salt and pepper.

Heat some oil in a non stick pan, add the chicken marinade and stir for a few minutes.

Drop in the lemon grass, mix and add the water.

Cover and simmer for about 20 mins or till done. Now add the honey, mix well and cover again for a few minutes.

Serve with a lemon wedge.




Courtesy: Suparna Trikha.,

Masala Bhindi / Lady Finger Masala

Ingredients:
250 gm bhindi
1 small bowl of water
7-8 tbsp mustard oil
1 tsp jeera seeds
1 tsp fennel seeds
1 small bowl finely chopped onions
1 tsp chopped ginger
1/2 tsp turmeric powder
salt - to taste
1 tsp fennel powder
1 1/2 tsp amchoor powder
1/4 tsp pepper powder
1/2 tsp sugar
1 tsp lime juice

Method:
Heat oil add jeera and fennel seeds, let them splutter.
Add the onions and lightly brown them.

Add ginger and some water, stir. 
Add the turmeric powder and stir again.

Mix in the bhindi. 
Pour in the rest of the water and continue stirring.

Mix in the bhindi well and add the salt.

Sprinkle fennel powder, amchoor powder and sugar.
Mix again and sprinkle the pepper powder.

Add the lime juice, stir well and serve.




Courtesy: Marut Sikka and Chef Mohammad Ilyas.,