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  • CHAPLI KEBAB

    CHAPLI KEBAB

    chapli kebab

    CHAPLI KEBAB

    Tender minced meat infused with flavourful spices which give tangy and nutty taste, shaped as a flat disc
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    Servings 10 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • sieve
    • Ladle
    • frying pan

    Ingredients
      

    • 1 kg mince (chicken, lamb, mutton or beef)
    • 400 g onions (finely Chopped)
    • 400 g tomatoes (finely chopped)
    • 2 tbsp green chillies (finely chopped)
    • 1 cup green coriander leaves (finely chopped)
    • 1 tbsp ginger paste or finely chopped
    • 1 tbsp garlic paste or finely chopped
    • 2 eggs
    • 100 g Gram flour or makai atta (maize flour or corn meal)

    Dry spices

    • 1 tsp carom seeds (ajwain)
    • 3 tbsp coriander seeds (dhania)
    • 1 tbsp cumin seeds
    • Roast and dry grind together the above three dry spices in a coarse powder.
    • 1 ½ tbsp pomegranate seeds powder (anaardaana)
    • 2 tbsp crushed chilli flakes (adjust according to your preference)
    • ½ tsp black pepper powder
    • Salt to taste

    Instructions
     

    • PREPARING THE MINCE:
      if you are making the mince at home from boneless meat (chicken, lamb or beef) DO NOT use the food processor. Use the mince maker. Preferably wash the meat before making the mince.
    • If you are buying the mince from the butchers make sure its run through the machine twice or thrice. If it is minced and then washed make sure it’s kept in the sieve for couple of hours so all the water gets drained properly.
    • Take a muslin cloth and squeeze the water from the onions.
    • MARINATING THE MINCE
      Make scrambed egg in a separate pan.
    • Mix salt and rub together for at least 5 mins.
    • Then mix in squeezed onions for another few minutes.
    • Mix all the ingredients in the mince really nicely. Keep mashing it with your palms to thoroughly blend all the ingredients including the scrambled eggs. This Mixing is really important to infuse all the flavours in the mince and get the desired texture . Let it marinate for at least couple of hours.
      dry spices
    • chapli kebab
    • Ready mince
    • Take small portion of the mince and flatten by placing between your palm. Use three fingers to create an impression on one side. Poke in the middle from the same side. This will prevent the kebab from blowing up. The preferable way to is to slip it in the heated pan as you make.
    • Alongside heat the oil in a frying pan to fry the kebabs.
    • Fill the pan upto the quarter level as these kebabs need shallow frying. Lightly wet your palm with water and take a small portion to make a flat disc and dip in the heated oil.
    • Keep the flame high for the first 2-3 minutes, flip them to other side and cook for another 2-3 mins. Do not over cook as the kebabs will become dry from inside.
    • We are looking for a juicy inside and a crispy outer layer
    • Ready to serve with mint chutney and naan !
  • CRISPY FRIED CHOPS

    CRISPY FRIED CHOPS

    CRISPY FRIED CHOPS

    lamb chops dipped in a rice flour batter and then fried
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    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • Pot with a lid
    • Deep round pan ( karahi for frying)

    Ingredients
      

    For Chops

    • 25 pieces chops
    • 1 1/2 tsp Salt (approximately, adjust according to taste)
    • 2 tbsp cooking oil
    • 2 tsp red chilli powder
    • 2 tsp cumin seed powder
    • 1 tsp black pepper powder
    • 2 tbsp ginger garlic paste

    For Batter

    • 1 and a half cup rice flour ( I am using english cup measurements) 
    • 1 tsp Salt ( remember some salt was added whilst cooking the chops)
    • 1 tsp red chilli powder
    • ¼ tsp deep orange food colour
    • 1 tsp chat masala
    • Some more chat masala to sprinkle in the end
    • Oil for deep frying the chops

    Instructions
     

    • In a pan, fry the chops with oil and ginger garlic paste.
    • This can be done on high flame. Once the water released from the chops dries out add all the other dry spices and add about two cups of water (approximately). It should be enough to cover and cook the chops until they are tender. 
    • Once there’s enough steam in the pot leave it to simmer and cook on low medium flame until the chops are tender. Be careful it shouldn’t be over cooked as we don’t want the meat to fall off the bone. If the meat is fresh, it shouldn’t take more than 25-30 minutes for the meat to cook. The cooking time depends on the quality of meat used.
    • Once the chops are done dry out any excess water. Its advisable to do this on high flame as we do not want the meat to break.

    For the batter:

    • Mix in all the ingredients and prepare a batter. The batter needs to be thick enough to just coat the chops. Because if the batter is too thick, we won’t get a crispy coating. It should be just thick enough to wrap the chop. So just enough water need to be added to get the right consistency and leave aside for at least 20 minutes before frying because the rice flour needs some time to rise. The batter will thicken after a while, add some more water ( if needed) to get the desired consistency before frying.
    • Frying the chops
    • In a karahi (a deep pan) pour oil. It should be enough to deep fry chops in batches. Once the oil is hot, dip each piece one by one in the prepared batter . let the excess batter drip from the chops. and deep fry in batches.
    • Remember the chops are already cooked it just needs a quick frying for about 4-5 minutes turning it whilst frying may be once or twice. Take them out when crispy on both sides
    • Tips for frying:
    • Turn or move the chops whilst frying only after the batter gets cooked at the top otherwise, as it is a thin coating, it will come off the chops. Which means, when you put the chops let them fry for a minute then turn them.
    • After frying, take them out on a cooling rack. Do not use kitchen towel to rest the the fried chops as they become soggy.

    Notes

    • Sprinkle some chat masala over chops and serve with green chutney whilst hot.
  • CREAMY TUSCAN PASTA

    CREAMY TUSCAN PASTA

    CREAMY TUSCAN PASTA

    Pasta in a rich flavourful sauce infused with cheese and Italian seasonings
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    Servings 4 People

    Equipment

    • Knife
    • Chopping board
    • a dep
    • A deep pan
    • a pot

    Ingredients
      

    • 200 g pasta (fusilli or penne)
    • 300 ml fresh cream
    • 1 cup cheddar cheese (grated)
    • 2 tbsp olive oil
    • 8 cloves garlic (finely chopped)
    • 1 cup red onions (finely chopped)
    • ½ cup cherry tomatoes (finely chopped)
    • ½ cup mushrooms (chopped)
    • 5-6 pieces sundried tomatoes (chop into small pieces)
    • 200 g blanched spinach (wash and chop the spinach roughly. Cook it in boiling water for 3-4 minutes. Drain the water and leave it in sieve for few minutes before using the blanched spinach)

    Seasonings-

    • 1/4 cup fresh basil leaves (if not available you can use 2 tsp dried basil leaves)
    • 2 tsp dried parsley
    • 2 tsp crushed chilli flakes
    • Salt
    • Garnishing for individual serving (optional)
    • Parmesan cheese (or any dried hard cheese)
    • Olive oil
    • Crushed chilli flakes

    Instructions
     

    Pasta

    • In a pot, keep around 4-5 cups of water to boil. When it starts boiling, add pasta to it and cook until the pasta is softened. It should take approximately 12minutes.

    Sauce

    • On the other side, start preparing the sauce. In a pan add olive oil and saute onion and garlic until light brown.
    • Once they are done, add mushrooms and cook for 2 minutes.
    • Now add tomatoes and fry for another couple of minutes. This process needs to be done on high flame quickly whilst stirring constantly. It’s time to add spinach, sun dried tomato and fry for another two minutes to mix in everything. The key is, do not put all the vegetables together and avoid over cooking.
    • Add the seasonings and stir in the cream. When adding salt, remember the cheese is salty so adjust the quantity of the salt accordingly.
    • Finally add cheese and switch off the flame. Taste and adjust the seasoning.

    Pasta

    • The pasta must be boiled by now. Drain the water but keep some aside in case its needed in the sauce.
    • Transfer the drained pasta into the pot and mix in the prepared sauce. No cooking is required here. Just remember the pasta and sauce both should be hot when mixing in.
    • If you feel the sauce is over cooked or its little dry, adjust the consistency by adding the water kept aside from the boiling pasta. Finish off the dish with a silky finish.

    Notes

    • Italian food tastes best when eaten fresh. Pasta has a tendency to soak the sauce if kept aside. Add a tbsp of milk or cream, if warming up later, to avoid the dryness in the pasta. Best way to do it is to mix the sauce and pasta just before serving

  • CREAMY BUTTER CHICKEN – restaurant style

    CREAMY BUTTER CHICKEN – restaurant style

    CREAMY BUTTER CHICKEN – restaurant style

    A creamy, tomato based traditional Indian curry with succulent chicken pieces marinated in spices.
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    Ingredients
      

    FOR CHICKEN

    • 500 g Boneless chicken ( thigh fillet cut into medium size – approx 2” pieces)
    • use cottage cheese ( paneer ) for vegetarian option.
    • 1 tsp cumin seeds powder
    • 1 tsp Kashmiri chilli powder
    • 1/2 tsp black pepper powder
    • 1/4 t tsp deep orange food colour
    • 1 tbsp lemon juice
    • 1 tsp salt
    • 1 tsp ginger paste
    • 1 t tsp garlic paste

    FOR CURRY

    • 2 cups water
    • 500 g tomatoes ( roughly chopped)
    • 50 g onions (sliced)
    • 8 cloves garlic
    • 3 piece ginger
    • 2 tbsp butter
    • 1 bay leaf
    • 2” cinnamon stick
    • 1 black cardamom
    • 4 green cardamoms
    • 3 cloves
    • 14-16 cashews 
    • 1 tbsp Kashmiri chilli powder
    • 1 tsp salt 
    • 1 tsp kasuri methi (dried fenugreek leaves)
    • 1 tsp honey 

    for garnishing (optional)

    • Fresh cream 
    • Butter

    Instructions
     

    FOR CHICKEN

    • Marinate chicken with all the ingredients and set aside for at least half an hour. If time allows leave for a couple of hours.
    • Preheat oven at 220 degree Celsius. 
    • Put chicken in a baking tray and place it in the oven for about 35-40 minutes.
    • Check half the way and turn the pieces. Take the tray out of the oven when the pieces are soft and tender. They would also have had a charred look.
    • The water released during the process doesn’t need to be completely dried. Retaining the moisture keeps the chicken pieces juicy.
    • if you are using cottage cheese, simply marinate with the ingredients in the marinade section and pan fry with some oil.

    FOR CURRY

    • In a pan add all the ingredients in this section except kasuri methi and honey.
    • Cover and cook on low medium heat till the tomatoes are completely wilted. It takes approximately 20 mins.
    • Switch off the flame and let it cool down.
    • Run through the blender to make a paste. Add some water if needed.
    • Sieve the paste and put it in a pot to finish off the cooking process.
    • Start cooking on a low medium flame and add chicken piece with the juices in the tray (if there was any). Mix gently. Add kasuri methi and honey.
    • Taste the seasonings and adjust.
    • Cover and simmer cook for about 15-20 mins. This process will blend in all the flavours of the chicken and the curry. The cooking time will also depend upon the consistency of the curry once you start to simmer. Leave it covered whilst this process to lock in the aromas of the flavourful spices used in the dish.
    • You can add some more butter to finish off and add some cream at this point.
  • CREAM CHICKEN

    CREAM CHICKEN

    CREAM CHICKEN

    A creamy chicken curry with Indian spices
    Print Recipe
    Servings 4 People

    Equipment

    • Knife
    • Chopping board
    • a pot with a lid

    Ingredients
      

    • 1 kg boneless thighs fillet cut into medium pieces
    • 1 chicken with bone cut into medium pieces
    • 5 tbsp cooking oil
    • 1 cup sliced onions 
    • 1 cup pulverised tomatoes
    • 2 tsp ginger paste
    • 2 tsp garlic paste
    • 1 tbsp yoghurt
    • 1 tsp cumin seeds
    • 3 tsp coriander powder
    • ½ tsp haldi powder (turmeric)
    • 1-2 tsp red chilli powder 
    • 2 tsp kasuri methi (dry fenugreek leaves)
    • ½ cup double cream
    • Salt to taste

    For garnishing

    • 3-4 round slices of onions 
    • 3-4 round slices of pepper
    • ¼ cup Coriander leaves chopped 

    Instructions
     

    • In a pot, heat oil and fry the onions pinkish (not too brown). Add cumin seeds and then the chicken and ginger garlic paste. Fry on high heat, while stirring constantly until the water released from the chicken dries.
    • Now add tomatoes, yoghurt and all the dry spices – coriander powder, haldi, chilli powder, kasuri methi and salt. Mix and stir for couple of minutes until you can see the oil beginning to separate.
    • Add 1 cup water (approximately), cover with the lid and steam cook the chicken for about 25 minutes or until it’s tender.
    • This will help retain the moisture of the chicken and keep it soft and juicy from inside. You can always add some water during this process if needed. 
    • Check, when chicken is tender take off the lid and fry for few minutes. At this point we want to dry out any excess water in the dish. 
    • Once we can see the oil being separated, add cream and mix in gently. Stir carefully as the chicken would be tender now and we don’t want to break apart the pieces. This should be done on medium to high flame and shouldn’t take longer than 4-5 minutes.
    • Once you have added cream, cook for another few minutes until it starts bubbling, it should be the right consistency at this point. 
    • Switch off the flame and add garnishing whilst it’s still steaming hot. Cover with the lid and keep aside. Do not cook with the garnishing as it will make the dish watery. They will soften enough with the steam inside the pot.
    • Serve with parathas, naans (Indian bread) or zeera rice!
  • COLD NOODLE SALAD

    COLD NOODLE SALAD

    COLD NOODLE SALAD

    Noodles combined with some fruit & veggies topped with nuts and a dressing
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    Servings 3 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • a pot

    Ingredients
      

    • 200 g egg noodles (or any noodles of your choice)
    • 200 g sugar snap peas
    • 200 g shredded carrots
    • 6 small clementines (peeled and chopped)
    • Large handful of coriander chopped (approx. 1cup)
    • 100 g roasted cashews (chopped)
    • 1 small onion (approx. 65g) finally chopped
    • 1 red pepper (chopped into squares)
    • 1 tbsp sesame seeds
    • 2 tbsp olive oil
    • 3 tsp tamari (sweet soy sauce)
    • If not available use soy sauce same quantity and a ¼ tsp honey
    • 2 red chillis deseeded and finely chopped (optional)
    • 1 tsp salt
    • 1 tsp black pepper

    Instructions
     

    • Cook the noodles in a pan of boiling water for 5 mins, adding the sugar snap peas halfway through the cooking time- the noodles and the peas should be just tender.
    • Drain, cool under cold running water and drain again. Let it rest for about half an hour so to drain the water completely.
    • Snip or cut the noodles into smaller lengths to make them smaller and manageable to eat.
    • Heat oil and add sesame seeds till they get a roasted look.
    • Mix all the ingredients of the dressing together with the oil and sesame seeds.
    • Tip the noodles and peas into the bowl. Add clementine, cashews, carrots, pepper and coriander.
    • Pour the dressing and give it a good mix.

    Notes

    • Serve chilled !
  • CHUKANDAR GOSHT

    CHUKANDAR GOSHT

    CHUKANDAR GOSHT

    An easy and delicious curry made with a combination of beet root and meat, flavoured with basic Indian spices
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    Servings 5 People

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • grater
    • Pot with a lid
    • Pressure Cooker (optional)

    Ingredients
      

    • 500 g lamb/mutton/chicken with or without bones
    • 700 g beet root
    • (This quantity will give you a balanced amount of meat and vegetable. If you prefer more beet root can go up-to 800g of beet root for 500g meat)
    • 5 tbsp cooking oil
    • 1 medium size onion (sliced, approximately 60g)
    • 1 cup tomatoes (chopped)
    • 2 tsp cumin seeds
    • 2 tbsp yoghurt
    • 2 tsp ginger paste (or crushed ginger)
    • 3 tsp red chilli powder
    • ½ tsp turmeric powder
    • Salt to taste

    For garnishing-

    • ½ cup Fresh coriander leaves (finely chopped)
    • 3-4 Green chillies (slit into half)

    Instructions
     

    • Peel the beetroots and place them in a pot.
    • Add 3 cups water and cover and cook till the beet roots are soft.
    • It should take about 20 minutes.
    • You can also use the pressure cooker to boil the beet roots. Takes about 10 minutes in the pressure cooker.
    • Once boiled, throw the water and let them cool down.
    • Grate the boiled beet roots, ready to be used in the curry.
    • In a pot heat oil, add cumin seeds. As they splatter, add sliced onions fry till slightly golden brown. Now add meat and ginger garlic paste and yoghurt, fry on high flame till all the water released from the meat dries out. 
    • When you can see more of the oil and water is dried out, add salt, chilli powder, turmeric powder and the tomatoes. Fry for 2-3 minutes. 
    • Time to add water and cook on high flame for about five minutes or until it starts boiling. Once its boiling, cover and simmer cook on medium flame. This will help cook the meat and make it tender. The meat should be cooked about 90% and the rest to be cooked with the boiled and grated beet root.
    • If using lamb/mutton, the cooking time would be approximately 30 minutes. You can also use the pressure cooker for cooking lamb/mutton. In this case, once the pressure is built, keep the flame medium and it should take about 12-13 minutes to cook the meat. Once the flame is switched off let the pressure release on its own. 
    • If using chicken with or without bones, it would take bout 20 minutes. Not advisable to use pressure cooker if using chicken because it doesn’t take very long to cook, avoid the situation of the meat falling from the bones.
    • Once the meat is boiled about 90%, dry out any water left with the meat on high flame. Keep stirring gently. When there’s very little water left and you can see more of the oil, add prepared beet root. 
    • Mix in gently, cover and simmer cook for about 15-20 minutes. Add some water, if needed to let it cook. This will help blend in all the flavours of spices, meat and the vegetable together. Half the way, check the seasonings and adjust the spice level and salt to your preference.
    • Also variate the time of cooking according to the tenderness of your meat and the final look of the dish.
    • To be able to enjoy the luscious taste of this dish, do not finish off too dry and not with a gravy either. Just a silky, smooth texture will enhance the flavours to its fullest.
    • Serve with Parathas, roti or any Indian bread of your choice!
  • CHINESE CHILLI SAUCE

    CHINESE CHILLI SAUCE

    chinese chilli sauce

    CHINESE CHILLI SAUCE

    A spicy dip to accompany Chinese starters or other dishes
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    Ingredients
      

    • 4 tbsp sesame oil (or any cooking oil)
    • 65 g onion (1 medium size)
    • 2 tsp chopped garlic
    • 3 tbsp dried chilli flakes
    • ½ tsp salt
    • ½ tsp ajinomoto (flavour enhancer)
    • 2 tsp light soya sauce
    • 2 tsp tomato paste

    Instructions
     

    • Finely dice the onions.
    • Heat oil in a wok and saute onion and garlic.
    • When they are dark brown add all the other ingredients with 2 tbsp water to give it some liquid consistency.
    • Simmer cook for few minutes.
    • The sauce is ready. Let it cool down before serving.
    • All the ingredients settle at the bottom and the oil floats at the top. It can be used as a dip for appetizers, soups, rice or noodles. 
  • CHINESE BIRYANI

    CHINESE BIRYANI

    CHINESE BIRYANI

    One pot Indo-Chinese dish with a luscious combination of rice noodles and chicken
    Print Recipe
    Servings 6 People

    Equipment

    • Knife
    • choping board
    • mixing bowls
    • sieve
    • 2 pots with a lid

    Ingredients
      

    • 1 kg chicken boneless medium pieces (approx 2” pieces)
    • I prefer to use thigh fillet although chicken breast is also good for this recipe
    • 200 ml Cooking oil
    • Sesame oil is preferable to use however any other medium would be fine as well
    • 600 g rice
    • I am using Sella rice for this recipe but have used basmati and jasmine rice before, works well in the recipe. It’s just that I feel Sella rice is more stable to handle. There’s no compromise in taste whichever quality of rice is being used. Just slightly difference in texture.
    • 250 g medium egg noodles
    • 225 g onion (diced)
    • 1 tsp ginger paste
    • 3 tsp garlic paste
    • 2 tsp sesame seed
    • 11/2 -2 tbsp crushed chilli flakes
    • 1 tbsp Szechwan sauce 
    • 1 tbsp light soya sauce
    • 3 tsp Ajinomoto (Chinese salt/flavour enhancer/monosodium-glutamate)
    • 2 tsp salt (adjust to taste)

    Garnishings

    • 120 g spring onions (finely chopped)
    • 120 g shallots (cut into quarters)
    • 200 g mixed peppers (cut into strips)
    • 80 g baby corn
    • Quantity and choice of vegetables could be changed according to personal preference. Vegetables like courgettes, carrot juliennes, bean sprouts etc. can also be added.

    Instructions
     

    Rice

    • Wash and soak rice for 30 minutes.
    • In a pan boil 2 ltrs water.
    • Add rice with 2tsp salt. Let it boil until rice is cooked. Make sure the rice is not overcooked as it will be layered with the rest of the ingredients and will be steam cooked as well. As soon as its cooked, immediately drain the remaining water using a sieve. Leave the rice in the sieve for at least 20 minutes to drain the water completely.

    Noodles

    • Boil the noodles according to packet instructions. Drain the water through sieve and run cold water through the noodles. Braise with some oil . Let it sit for 15-20 mins.

    Chicken

    • In a pot heat oil add sesame seeds and saute sliced onions. When they turn slightly golden add chicken pieces with ginger garlic paste.
    • Fry the chicken pieces until the water released from the chicken dries out.
    • Now add chilli flakes, ajinomoto, salt and the three sauces. Fry for few minutes, add 1 cup water. Let it boil and cover cook on medium flame till the chicken is tender.
    • Finish off with a semi dry consistency.

    Vegetables

    • Wash and chop the vegetables into juliennes.
    • Mix the vegetables in the prepared chicken. No need to cook it.

    Final Layering

    • In a larger pot, layer some noodles, then the prepared chicken and vegetables. Then again noodles, rice and then another layer of chicken and vegetables. Finish off with a layer of rice at the top. Cover tightly and let it cook with steam on low flame for 20-25 mins. Sprinkle with spring onion.
  • CHILLI GARLIC NOODLES

    CHILLI GARLIC NOODLES

    CHILLI GARLIC NOODLES

    Egg Noodles stir fried with chicken/vegetables
    Print Recipe
    Servings 5

    Equipment

    • Knife
    • Chopping board
    • mixing bowls
    • Pot
    • wok

    Ingredients
      

    For chicken

    • 2 chicken breasts (cut into thin slices) 
    • 3 medium size tomatoes
    • 2 tsp garlic paste
    • Salt 
    • 1 tbsp red Chilli flakes
    • 1 tsp sesame seeds
    • 2 tbsp Olive oil/sesame oil

    For stir fry

    • 350 g medium egg noodles
    • 200 g Prawns (optional)
    • 5-6 cloves fresh garlic (finely chopped)
    • 1/2 cup cooking oil
    • Salt 
    • 1 tsp black pepper powder
    • 2 tsp ajinomoto (flavour enhancer/monosodium glutamate)
    • 1 tbsp red chilli flakes
    • 3 tbsp light soya sauce (use half the quantity if using dark soya sauce)
    • 1 tbsp Schewzan sauce (optional)
    • 1 tbsp sriracha sauce (optional) 
    • you can use any red hot chilli sauce of your choice 

    Mixed Vegetables:

    • 150 g mushrooms (sliced)
    • 200 g mixed colour peppers or any colour (sliced)
    • 200 g carrots (cut into juliennes)
    • 150 g cabbage (sliced)
    • 1 medium size red onion (sliced)
    • You can add any vegetables of your choice……..the list is long …….broccoli, water chestnut, bean sprouts, mangetouts, courgette etc. Just remember that the vegetable used in this recipe doesn’t need much cooking and gives a crunch to the dish. 

    Instructions
     

    chicken

    • In a wok, prepare the chicken.
    • Add oil with chicken strips, garlic paste, salt, chilli flakes, sesame seeds and chopped tomatoes.
    • Fry for few minutes on medium high flame.
    • add little water just to cover and simmer cook on medium low for about 12-15 minutes. Keep the prepared chicken aside. 

    Noodles

    • In a pot, boil approximately 4 cups of water with a tsp of salt. Once the water starts boiling add noodles. It should take about 5-8 minutes for the noodles to be soft. Once they are soft, switch off the gas and drain the water. Immediately rinse with cold water. Let it sit in the sieve for a while, grease it with some oil. This process will keep the noodles fresh and prevent them from sticking to each other.

    Stir fry

    • In a wok, add 3tbsp cooking oil saute chopped garlic and put prawns ( if using). Fry them for few minutes. They get done really quickly so be careful don’t cook them for too long as they loose their flavour if they are over cooked. 
    • Now add all the vegetables and fry them on high flame constantly mixing them. Do not fry vegetables on low or medium heat as the vegetables will release water and become soggy. We don’t want to fully soften the vegetable, so fry them for about 4-5 minutes on high flame. We want the vegetables to be crunchy. Add chicken strips, boiled noodles with soya sauce, salt, pepper, chilli flakes, ajinomoto and the two sauces (if using). Mix it all together nicely. When mixing, keep the flame to medium. 

    Notes