Showing posts with label Lunch box recipes. Show all posts
Showing posts with label Lunch box recipes. Show all posts

Sunday, March 21, 2021

March 21, 2021

Hakka noodles recipe | Homemade hakka noodles | How to make hakka noodles


   Thin noodles are tossed with veggies and sauces on high flame to make this Indo Chinese delicacy!!! This is a simple restaurant-style veg Hakka noodles recipe which is perfect for a good weekend meal.


Hakka noodles recipe | Homemade hakka noodles | How to make hakka noodles
Hakka noodles recipe | Homemade hakka noodles | How to make hakka noodles
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Recipe cuisine:
Recipe category:
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Preparation Time:
Cooking time:

Ingredients
  • 3 tbsp Oil
  • Water as required
  • 1 pack Noodles
  • 1 tbsp Garlic (finely chopped)
  • 1 Green chilli (optional)
  • 1 Onion (thinly sliced)
  • 1/4 cup Spring onion white portion (optional)
  • 1 or 2 Carrot (sliced)
  • 1/2 cup Cabbage (sliced)
  • 1/2 cup Bell pepper (sliced)
  • 1/4 cup Spring onion (chopped)
  • 1/2 tbsp Soy sauce
  • 2 tsp Vinegar
  • 1/2 tbsp Red chilli sauce
  • Salt as required
Instructions
  • Boil water. Add the noodles with some oil.
  • Cook noodles as per the package instruction and drain the noodles.
  • Heat oil in a pan. Fry chopped garlic and green chilli for a few seconds.
  • Add in the sliced onion and saute for 1 minute on high flame.
  • Saute the carrots for around 2 minutes.
  • Then saute the cabbage and bell pepper for 2 - 3 minutes.
  • Gently mix in the cooked noodles.
  • Add in the soya sauce, vinegar, red chilli sauce and salt.
  • Mix everything well.
  • Serve hot!

    • Recipe video here!





    Hakka noodles - Step by step pictures

    Boil water. Add the noodles with some oil.


    Cook noodles as per the package instruction and drain the noodles.

    Heat oil in a pan. Fry chopped garlic and green chilli for a few seconds.

    Add in the sliced onion and saute for 1 minute on high flame.

    Saute the carrots for around 2 minutes.

    Then saute the cabbage and bell pepper for 2 - 3 minutes.

    Gently mix in the cooked noodles.

    Add in the soya sauce, vinegar, red chilli sauce and salt.

    Mix everything well.

    Serve hot!
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    Monday, July 27, 2020

    July 27, 2020

    Chicken sandwich recipe | Grilled chicken sandwiches | Chicken sandwich on tawa - Indian style


        Chicken sandwiches are so much easier to make and they're a fun and quick way to feed your family! Fewer efforts in the kitchen create delightfully crispy cheesy sandwiches. If you want a filling yet satisfying breakfast or brunch, they're worth a shot. And obviously, they'll be devoured by little ones as well as grown-ups.

        This chicken filling is so versatile and can be used in a variety of recipes like chicken rolls, stuffed buns, etc. This recipe creates enough filling for four chicken sandwiches.



    How to cook the chicken

        Take boneless chicken pieces in a saucepan, you can sprinkle the chicken with salt and crushed pepper if desired. Cover the chicken with enough water and bring to a boil. Close the pan with a lid and simmer for about 8 to 10 minutes over low to medium heat, or until the chicken is cooked properly.

       Remove the chicken from the broth and let it cool down a bit. Shred the chicken into pieces with two forks.






    Chicken sandwich recipe | Grilled chicken sandwiches | Chicken sandwich on tawa
    Chicken sandwich recipe | Grilled chicken sandwiches | Chicken sandwich on tawa
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    Recipe cuisine: Indian
    Recipe category: Breakfast, Brunch, Lunch
    Author: Abarna Gopinath
    Preparation Time:
    Cooking time:
    Servings: 4
    Calories per serving: 315 kcal

    Chicken sandwiches - Scrumptious, crispy and cheesy sandwiches with a flavourful chicken filling will help you jump start your day!

    Ingredients
      For chicken filling
    • 2 tsp Oil
    • 1 Onion chopped
    • 1/2 tsp Ginger garlic paste
    • 1 Tomato chopped
    • 1/4 cup Bell pepper chopped
    • Salt as required
    • 1/2 tsp Black pepper powder
    • 1/4 - 1/2 tsp Red chilli powder
    • 2 tsp Red chilli sauce
    • 1/2 cup cooked, shredded Chicken
    • 1/4 tsp Garam masala
      • For Sandwich
    • 8 Bread slices
    • 4 tsp Tomato sauce or mayonnaise
    • 4 Cheese slices
    • 8 Onion slices
    • 8 Tomato slices
    • 4 tsp Butter

    Instructions
  • Heat oil in a pan. Saute onion and ginger garlic paste for 1 or 2 minutes.
  • Add chopped tomato and capsicum. Fry for 2 - 4 minutes.
  • Add required amount of salt, black pepper powder, red chilli powder and red chilli sauce. Mix well.
  • Add the shredded chicken and garam masala.
  • Cook for 3 - 4 minutes over low to medium flame.
  • Spread mayonnaise or tomato sauce in both bread slices.
  • Add the required amount of prepared chicken filling.
  • Top with cheese, onion and tomato slices.
  • Close the sandwich and spread some butter on top.
  • Heat a pan with some butter and cook the sandwiches until crispy on both sides.

    • Recipe video here!

    Tried the recipe?

    Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!



















    Chicken sandwich - Step by step pictures

    Heat oil in a pan and saute chopped onion till translucent. Also, saute the ginger garlic paste for 1 or 2 minutes.


    Add chopped tomato and fry for 1 or 2 minutes.


    Once done, saute chopped capsicum for 1 or 2 minutes.


    Sprinkle required amount of salt, black pepper powder, and red chilli powder. Also, mix in the red chilli sauce.



    Add the shredded chicken and garam masala.


    Cook for 3 - 4 minutes over low to medium flame and let it cool down.


    Spread mayonnaise or tomato sauce in both bread slices.


    Add the required amount of prepared chicken filling.


    Top with cheese, onion and tomato slices.



    Close the sandwich and spread some butter on top.


    Heat a pan with some butter and cook the sandwiches until crispy on both sides.


    Ready to serve!
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    Friday, May 29, 2020

    May 29, 2020

    Schezwan fried rice | How to make schezwan fried rice | Spicy Schezwan rice


       Schezwan fried rice is a popular, hot, and spicy Indo-Chinese rice dish which is a perfect option for people who love spicy food a lot. Fried rice is my all-time favorite recipe, I absolutely love eating it in restaurants and that is quick and easy to prepare at home too!
    The procedure of this schezwan fried rice is almost similar to any other fried rice recipes but it has one important ingredient which is the schezwan sauce or chutney that makes the dish visually appealing with a unique spicy flavor and taste.

       I used storebought schezwan sauce. You can use any brand that is easily available to you. You can also prepare schezwan sauce at home if you would like to. It's a super spicy sauce made using dried red chilies, garlic, and few other ingredients.





    Schezwan fried rice | How to make schezwan fried rice | Spicy Schezwan rice
    Schezwan fried rice | How to make schezwan fried rice | Spicy Schezwan rice
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    Recipe cuisine:
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    Author:
    Preparation Time:
    Cooking time:
    Servings: 3
    Calories per serving: 118 kcal

    Schezwan fried rice - A spicy, flavourful and tasty rice dish made using schezwan sauce and stir fried veggies.

    Ingredients
    • 2 tsp Oil
    • 1 or 2 tsp Garlic (chopped)
    • 1/4 cup Spring onion white portion (chopped)
    • 1/4 cup Cabbage (shredded)
    • 1/4 cup Carrot (chopped)
    • 1/4 cup Bell pepper (chopped)
    • 2 - 3 tsp Schezwan sauce or chutney
    • 1 tsp Vinegar
    • 1 tsp Soy sauce
    • 1 cup boiled Rice
    • Salt as required
    • 2 - 3 tbsp Spring onion (chopped)
    Instructions
  • Heat a pan with some oil and saute the garlic and white portion of spring onion.
  • Increase the flame to high and start adding all the veggies. Saute for 2 - 3 minutes.
  • Mix in the schezwan sauce, soy sauce, vinegar, and salt.
  • Add the cooked rice and toss it well with the sauces.
  • Garnish the rice with some chopped spring onion and serve hot.

    • Recipe video here!

    Tried the recipe?

    Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!






















    Schezwan fried rice - Step by step pictures

    Heat a pan with some oil and saute the finely chopped garlic for a few seconds till you get the aroma.


    Also, saute the white portion of spring onion along with garlic.


    Increase the flame to high and start adding all the veggies. Saute for 2 - 3 minutes. Do not overcook the vegetables.


    Add in the schezwan sauce, soy sauce, and vinegar. Mix them well with the vegetables.


    Time to add in the rice. Toss the rice well with the sauces and don't forget to add the required amount of salt.


    Garnish the rice with some chopped spring onion and serve hot.
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    Friday, May 1, 2020

    May 01, 2020

    Corn and capsicum pulao | Corn pulao recipe | Corn bell pepper pulao



       Corn capsicum pulao is a simple yet flavourful rice dish made with boiled corn and chopped capsicum. It's a wholesome lunch option, can be served with any curry or gravy. Corn and capsicum is a wonderful combination to use in any dish. This pulao is so easy to prepare when you have cooked rice ready. Capsicum is available in different colors like Red, green, yellow, and orange. Any color is fine to use here.


    Corn and capsicum pulao | Corn pulao recipe | Corn bell pepper pulao
    Corn and capsicum pulao | Corn pulao recipe | Corn bell pepper pulao
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    Recipe cuisine:
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    Author:
    Preparation Time:
    Cooking time:
    Servings: 3
    Calories per serving: 237 kcal

    Corn and capsicum pulao - A simple yet flavourful rice dish made with boiled corn and chopped capsicum.

    Ingredients
    • 1 tbsp Ghee/oil
    • 1 Bay leaf
    • 1 Star anise
    • 3 Cloves
    • 1 inch Cinnamon
    • A few Peppercorns
    • 1/2 tsp Fennel seeds
    • 1/2 tsp Cumin seeds
    • 1 or 2 Green chili
    • 1 Onion (chopped)
    • 1 tsp Ginger garlic paste
    • 1/2 cup Capsicum / Bell pepper (chopped)
    • 1/2 cup boiled Corn
    • Salt as required
    • 1/2 tsp Garam masala
    • 1 cup boiled long grain Rice
      • 2 tbsp Coriander leaves (chopped)

    Instructions
  • Heat ghee in a pan. Add bay leaf, star anise, cloves, cinnamon, peppercorns, fennel seeds, cumin seeds, and green chili. Saute for a minute or two.


  • Add the chopped onion and saute for a few minutes.


  • Mix in the ginger garlic paste and cook till the raw smell goes off.


  • Add in the chopped bell pepper and fry for 1 or 2 minutes.


  • Add in the boiled corn and cook for a few minutes.


  • Mix in the required amount of salt and garam masala.


  • Cook for a minute and gently mix in the cooked rice.


  • Garnish with chopped coriander leaves and serve hot!


    • Recipe video here!

    Tried the recipe?

    Please let me know how it turned out for you! Share or tag a picture on Instagram @abuscookbook with the hashtag #abuscookbook, so I can see it and feature you!











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