Chinese Bhel (Air Fryer)

Ingredients:

2 pack Hakka noddles

1 big white onion

2 bunch spring onions

1/2 green pepper

1/2 red pepper 

 1/2 yellow pepper

1 big carrot 

1/4 cabbage

4 cloves garlic 

1 inch ginger

Chilli flakes

2 spoons oil

3-4 tablespoon Corn starch

1/2 tsp Sezhwan Sauce

2 tbsp ketchup

2 tbsp soy sauce

1) Boil the 2 pack of noodles and once cooked drain, separate them with some oil on it and then mix it with corn starch.

2) Air fry the noodles in 2 batches 350 degrees for about 10-15 mins each batch and keep flipping the noodles every 5 mins so it doesn’t burn. 

Recipe

1) Heat oil in a pan and add thinly sliced onions and sauté until cooked and transparent.

2) Add finely chopped Garlic and ginger  and saute for 2-3 mins.

3) Add all thinly sliced veggies and saute till 1/2 cooked.

4) Next add salt for veggies and then all the sauces in the sauce section and mix the veggies well, cook for another 3-5 mins and iff the stove while it’s still crunchy.

5) Now mix the crunch noodle to the veggies by separating the noodles with hand before mixing. Add some ketchup and spring onions at end and mix well.

Peanut Urundai

 Ingredients

Roasted Peanuts - 1 cup

Jaggery - 1/2 - 3/4 (cup)

(If need less sugar use only 1/2 cup.  I used only 1/2 cup)

In a pan add the jaggery and 1/2 cup of water.   Wait till you get a hard syrup consistency.  This can be checked by adding water in a small cup and drop the syrup and check.  It it is loose, it is called tomato consistency, next consistency will be little hard and if you drop the syrup ball from water and drop it on any plate a sound will come and when you stretch it it will stretch like a rubber band.  After sometime when you take the syrup ball from water and you will be able to break it.  This is the consistency we need for making peanut balls.  Now switch off the stove and add the peanuts, mix it well with the jaggery syrup and then drop it in a plate.   When it is little warm start making balls with your hand.

Tamarind Upma

 Ingredients:

Rice flour - 1 cup

Curd - 1 cup

Red Chillies - 3 to 4

Channa dal - 2 tsp

Mustard Seeds - 1/2 tsp

Tamarind paste - 3 Tsp

Sesame Seed Oil - 3 tbsp

Asafoetida - 1 small piece

Salt to taste

Mix the rice flour with tamarind paste, salt and 1 1/2 cups of water.

In a kadai add sesame oil and when it is hot add mustard seeds. After it cracked add channa dal, asafoetida, split red chillies and saute till the channa dal becomes golden brown colour. Now add the rice flour curd mixture. Satee till the rice flour is completely cooked. If you touch the mixture lightly it should not stick to your hands.  If you like you can add more oil and wait for crumble texture. The mixture can be microwaved without adding extra oil.  Then switch off the stove and serve hot. 

Simple Bread Roll with Apple pie filling

 Ingredients

Bread slices - 4

Apple - 1

Jaggery - 2 tsp

Butter 2 tsp

White sugar powder - 2 tsp

Cinnamon powder - 1/2 tsp

Mix white sugar powder and cinnamon powder and keep it aside.

In a pan add 1/2 tsp butter, chopped apple and jaggery and saute till the liquid reduces and not mushy. Switch off the stove.

Flatten the bread with the help of rolling pin and keep the Apple filling one side of the bread and roll it.  In a tawa add butter and toast the bread roll till it is completely toasted. Remove from the tawa and sieve the cinnamon sugar powder on top of the bread roll. Enjoy when it is hot.