Tasty Chow Mein Noodles

Chinese Noodles Recipes:
Spicy Chow Mein
Pre cooked chow mein noodles - 350 to 400g
Baby bok choy - 2 to 3 cups (chopped)
Celery - 2 stalk (sliced)
White onions - 1/2 (sliced)
Garlic - 2 cloves (minced)
Chicken or vegetable stock - 1 cup
Roasted peanuts - 2 tbsp ( chopped)
Hot sauce - 1 tbsp
Light soy sauce - 2 tbsp
White vinegar - 1 tbsp
Sesame oil - 2tps
Brown sugar - 1tsp
Cornstarch - 1 tbsp
Vegetable oil - 1 tbsp
•Heat oil in wok or deep skillet to medium heat. Add onion, celery, bok choy, garlic and cook, stirring often for 3 to 5 minutes.
•Add stock, soy sauce, hot sauce, vinegar, sesame oil and brown sugar. Bring to a boil.
•Stir cornstarch into 1 tbsp of cold water. Mix this in to the wok. Stir until the sauce is thickened. Then turn off the heat.
•Meanwhile, loosen noodles with your fingers; immerse in boiling salted water for 1 minute or until tender. Drain well and toss with some sesame oil. Place noodles on a plate and spread vegetables over top. Sprinkle evenly with peanuts.

The real Halal Mutton Biryani

Ingredients :

Chopped Mutton - 1 kg
Ground coriander - 1 1/2 tbs
Ground paprika - 1 tsp
Grounded cumin seeds - 1/4 tsp
Powdered aniseeds, turmeric, cinnamon, cardamom, clove - 1/4 tsp each
Crushed garlic - 2 cloves
Grated fresh ginger - 2 tsp
Fresh lime juice - 1 tsp
Oil - 3 tbs
Finely chopped big onions - 4
Ground Almonds - 3 tbs
Plain Yoghurt - 6 tbs
For Preparing Rice
Washed and drained long grain rice - 4 cups
Ghee - 3 tbs
Finely sliced onions - 2
Crushed garlic - 1 clove
Water - 6 cups
Grounded turmeric, cinnamon, cardamom, clove - 1/4 tsp each
Bay leaf - 2 strangs
Evaporated milk - 4 tbs
Salt - to taste


Method of Preparation :

Preparing Mutton :

Remove excess fat from the mutton and keep it in a bowl. In another bowl mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic and lime juice. Add it to mutton and mix well. Marinate and keep it for 15 minutes. Heat oil in a large sauce pan. Saute onions until golden brown. Add marinated meat and cover the sauce pan and simmer the flame and cook for 40 minutes. Add almonds and yoghurt, mix it well and cook until the liquid has dried and oil rises. Remove the sauce pan from the fire.

Preparing Rice :

In a big pan melt ghee, saute onions until golden brown. Add ginger, garlic and saute for 2 minutes. Add the rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well and cook the rice until 3/4 cooked. Simmer the flame, add evaporated milk and continue to cook until the remaining liquid is absorbed. Stir the rice with the fork and transfer half of the rice into a serving dish. Spread the mutton dish over the rice and cover it with the remaining rice. Garnished with fried onion rings and cashew nuts.

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