Homemade Herbed Gnocchi!!

Ingredients

1. Potato - 2 Large (2 Cups, When Boiled and Grated)
2. All Purpose Flour (Maida) - 1/2 Cup
3. Parsley Flakes - 2 Tsp
4. Italian Seasoning - 1 Tsp
5. Egg (Optional)- 1 Medium Size 
6. Yogurt (Use only when you do not eat egg) - 1 Tbsp
7. Salt to Taste

Procedure

• Boil the potato and remove skin and grate them with the help of a fine grater (you have to make sure there is no lumps at all)
• Now take a big bowl and put the boiled and grated potato, Egg/yogurt, parsley flakes, Italian seasoning and salt to taste. Mix this very well
• Once mixed, add in the all-purpose flour (maida) and knead the dough very well with the help of your hand. Knead it at lest for 5 minutes. You can brush your palm with flour while kneading to make the process faster and easier to handle

Cutting the Gnocchi

• After Kneading the dough, wrap it in a plastic wrap and refrigerate it for an hour
• Take the dough out of refrigerator and roll the dough into long thick rope 
• Cut them into bite size pieces 
• Take a fork and just roll each piece over the fork to give it a signature Gnocchi shape

Preparation

• Boil Water in a pan and add in the freshly prepared gnocchi into it when the water start to boil
• Cook it until all the gnocchi starts to float on the surface
• Once done, drain them and then cook them in any kind of pasta sauce or in any form whatever way you may like it
• I like to stir fry them with spring onion sometimes to have it as starter (it tastes delicious)

Happy Cooking My Dear Friends!!

PS: You can store gnocchi in a freezer for up to 3 months 

TOFU Caesar Salad!!

Ingredients

1. Iceberg Lettuce - 3 Cups
2. Tofu - 100 grams
3. Redchili Powder (Optional)- 1Tsp
4. Black Pepper Powder - 1Tsp
5. Turmeric Powder (Totally Optional) - A pinch
6. Meyo light - 1Tbsp
7. Croutons - 1/4th Cup 
8. Oil - 1Tsp
9. Lemon Juice - Few Drops
10. Salt to Taste

Procedure

• Chop-Chop the Iceberg lettuce into big 2 to 3 inch chunks
• Wash and pat-dry the Tofu and cut it into bite size cubes 
• Sprinkle black pepper powder, red chili flakes/powder, and salt. Mix very well
• Now heat oil in a non-stick tawa/pan and put the tofu cubes and stir fry them on high flame for 2 to 3 minutes (or until they are brown on all sides)
• Take a Big bowl and throw in the lettuce and tofu and give it a gentle mix
• Now add in Meyo light along with few drops of lemon juice and mix very well until all the lettuce and tofu are coated
• Garnish with croutons 

Enjoyyyyyyyy!!!

PS: I added turmeric for its benefits and because I like turmeric in my food. You do not need to add it because generally caesar salad never had turmeric in it. Also, as this is my version, I did roast the tofu pieces. You are very much welcome to use tofu raw if you can handle it that way, I can't :P 

Desi Style Vegetable Chowmein (15 Minute Magic)

Ingredients

1. Desi Chowmein - 1 Cup 
2. Carrot (Cut lengthwise) - 1/4th Cup
3. Beans (Cut lengthwise) - 1/4th Cup
4. Potato (Cut lengthwise) - 1/4th Cup
5. Sweet Corn kernels - 1/4th Cup
6. Red Chili Powder - 1Tsp
7. Turmeric Powder - 1Tsp
8. Oil - 1Tbsp
9. Salt to Taste

Procedure

• Boil 3 Cups of water in a container, put the raw chowmein into the boiling water and cook for 5 minutes 
• Meanwhile, take a non-stick pan and heat oil in it
• Once the oil is hot, put all the veggies along with red chili powder+turmeric powder+salt and fry it on medium flame for 7 to 10 minutes (Or until veggies are cooked and crispy)
• As your veggies are cooking, drain the water from your boiled chowmein and run it under very cold water. Keep it aside
• Once the veggies are done, open the lid and add in the cooked chowmein and stir fry it on high flame for a minute

Your Desi Style Yummy Yummy Chowmein is Done... Yayyyyy!!! Enjoy...

PS: If you want egg chowmein, add in eggs (beat them first) before adding the chowmein and cook them thoroughly

Vegetarian's Delight - Stir Fry Paneer with lots of Veggies and Splash of Orange Juice!! (15-Minute Recipe)

Ingredients

1. Paneer (Cottage Cheese) - 15-20 pieces (2cm Cubes) 
2. Red Chili Powder - 1 Tsp
3. Corn Flour - 2 Tbsp
4. Asparagus/Beans - 1 Cup
5. Carrot - 1/2 Cup 
6. Sweet Corn Kernels - 1/2 Cup
7. Spring Onion (chopped) - 1/2 Cup
8. Orange Juice - 1 Medium Orange
9. Oil - 1 Tbsp
10. Black pepper - 1 Tbsp
11. Salt to Taste

Procedure

• In a bowl, mix corn flour+red chili powder+salt+water and make a runny paste 
• Now coat all the paneer cubes and keep aside
• Heat oil in a non-stick tawa and spray oil on to it (if you do not have oil sprayer then just apply oil with a brush)
• Once tawa is hot, place all the coated paneer cubes onto it and fry each side for 2 minutes or until they appear golden brown
• Now take a non-stick frying pan and put oil in it. Once the oil is hot put all the veggies along with black pepper powder and salt and fry them on medium flame for 5 to 6 minutes
• Now open the lid and add in the orange juice and fried paneer cubes and cook the whole thing for 3 to 4 minutes on high flame

Your amazingly delicious and super healthy Stir fry Paneer with Lots of Veggies is ready to be served as starter. Enjoyyyyyyyy!!

Seared Chicken with Spinach and Kale - 15-Min Only!

Ingredients

1. Chicken Breast - 3 to 4 Pieces
2. Garlic (chopped) - 1 Tbsp
3. Spinach and Kale Mix - 2 Cups
4. Alfredo Sauce - 1 Tbsp
5. Black Pepper Powder - 2 Tsp
6. Oil - 1 Tsp
7. Salt to Taste

Procedure

• Take a non-stick pan and put OIL into it and let it become very hot 
• Once very hot, put the chicken pieces into it and sprinkle black pepper powder and salt and sear it on high flame for 4 to 5 minutes (until you achieve the brown color on both sides)
• Now take the chicken pieces out of the oil and put chopped garlic into it and fry it for a minute
• Now add the spinach and kale mix and cook (cover the lid) it for 3 to 4 minute at medium flame
• Open the lid and put a teaspoon of Alfredo sauce and mix well
• Put the chicken pieces and cook it on high flame with lid on for 2 to 3 minutes

Your delicious seared chicken is ready to be devoured!! Enjoyyyyyyyy :)

5 Minute Magic - Spinach&Kale Shrimp

Ingredients

1. Spinach-Kale Mix - 3 Cups
2. Carrot (Sliced length-wise) - 1/4th Cup
3. Shrimp (Large) - 12 to 15 Pieces
4. Garlic powder+Paprika+Onion powder - 1/2th Tsp each
5. Turmeric powder (Optional) - 1/4th Tsp
6. Oil - 1 Tbsp
7. Salt to taste

Procedure

• Wash the shrimps and drain all the water from it (you can pat it dry with kitchen towel)
• Now mix all the dry ingredients (Garlic powder+Paprika+Onion powder+salt) and turmeric powder (optional), and keep it aside
• Heat oil in a non-stick pan and add in the shrimp mixture and cook on high flame for 1 to 2 mintes
• Now add in the Spinach-Kale Mix and carrot to it and mix well and cook on high flame for a minute
• Reduce the flame and cook for 3 to 4 minutes 

PS: If you want the recipe to be dry just cook it on high flame until all water get evaporated (it will roughly take a minute). Also, do not overcook the shrimps and Greens

Enjoy!!

5-Minute Recipe... Spinach and Shrimp Stir Fry!

Ingredients

Shrimp (small) - 1 Cup
Baby Spinach - 3 Cups
Garlic (Finely chopped) - 1 Tbsp
Oil - 1 Tsp
Crushed Black Pepper Corns - 1 Tsp
Salt to taste

Procedure

• Take a non-stick frying pan and heat oil in it
• Once the oil is hot, put the chopped garlic and fry it for 30 second (do not let it brown)
• Now put in the the Shrimps along with crushed black pepper and fry on high flame for a minute (stir it once or twice)
• As the shrimp turns red on each side, put in the spinach, sprinkle salt and cook it for 4 minutes with lid on (cook it on medium flame)

Remove the lid and enjoy the delicious Spinach and shrimp Stir fry!! 

Happy Cooking.....