Spice Eats

Chickpeas are bland. Make them fab with antipasto-y things!

No more dry, bland healthy muffins. These are healthy - but delicious!! Just 1 1/4 tsp of oil and 2 tsp honey per muffin, lower fat than usual sweet-treat muffins, refined sugar free and contain extra dietary fibre. Great for breakfast because it's not sweet like cake. But also morning tea - they are just sweet enough for me. :) Stays fresh for days

Ricotta pancakes are special because they are extra moist and fluffy inside. These are based on Bill Granger's ricotta hotcakes recipe from his bistro Bills, a breakfast institution in Sydney. Time to up your pancake game!

2 years late to this food trend. But this one did not disappoint!!!

RECIPE ⬇️ Roast up thick slabs of sweet potato then serve with a whipped tahini sauce and a garlicky-sesame-chilli topping for a Middle Eastern inspired MEATY meatless dinner! SWEET POTATO STEAKS 1 gigantic sweet potato – to cut 2 x “steaks” 1.8 cm thick, 17 cm long, 7 cm wide (0.7 x 6.5 x 2.75") – or cut rounds, more smaller steaks etc. 2 – 3 tsp olive oil SPICE MIX: 1 1/2 tsp smoked paprika (sub ordinary), 1/2 tsp each onion, garlic, salt 1/4 tsp cumin, pepper WHIPPED TAHINI YOGURT SAUCE: 1 cup plain yogurt (250g) 2 1/2 tbsp tahini 1 1/2 tbsp lemon juice 1 garlic clove, finely grated 1/2 tsp cooking/kosher salt TOPPING: 2 tbsp extra virgin olive oil 3 garlic cloves, finely minced 1 1/2 tbsp eschallot (US: shallot), finely chopped 1 tbsp EACH red and green cayenne pepper, deseeded, finely chopped (not spicy) 1 tbsp white sesame seeds SERVING: 2 tbsp toasted pine nuts, finely chopped coriander/cilantro, pinch of sumac, optional (or paprika) Pita or lebanese bread, toasted 1. Rub potato steaks with oil, sprinkle with spice mix. Roast 200°C/400°F (180°C fan-forced) 45-50 min until golden and soft, don’t flip. 2. Whisk sauce, microwave 20 sec, whisk again (use warm or at room temp). 3. Topping – heat oil, add everything else and saute until garlic is golden. 4. Assemble – Smear sauce on plate, then sweet potato, sprinkle with topping, pine nuts, coriander, drizzle with bit of extra sauce, olive oil and pinch of sumac. EAT!potato

Make the batter the night before for better waffles - makes the inside softer and batter develops flavour. Plus you can just rise and shine and COOK! Nothing better than a hot crispy waffle drowning in maple syrup. SO GOOD! Waffle batter (with overnight option) WAFFLE BATTER: 2 1/4 cup flour, plain / all purpose (335g) 2 1/2 tbsp (40g) caster sugar / superfine sugar (sub granulated / ordinary sugar) Pinch salt 4 tsp baking powder 1 1/3 cup milk, full fat, slightly warm (not piping hot) 1/2 tsp vanilla essence 4 large eggs (55-60g/2oz), room temp 150g / 11 tbsp unsalted butter, melted and slightly cooled (not piping hot) 1. Whisk flour, sugar, salt and baking powder. Add milk, vanilla and eggs, whisk until combined. Add butter, whisk until lump free. If time permits, refrigerate overnight or at least 2 hours – makes waffles softer inside and develops more flavour. 2. Heat waffle maker. Ladle in batter just until the top of the grids are covered – don’t get greedy, it will leak out the sides. Cook until golden and crispy (better waffle makers will cook faster and more evenly). Remove and serve hot! (Or keep warm on rack in oven). Douse liberally with toppings of choice.

our everything-rice that you can serve with anything! Roasts, stews, char sui pork, Vietnamese lemongrass chicken, Moroccan meatballs, Mexican beef. Flavoured enough to eat plain, straight out of the pot, no smothering with sauce required. Have some tonight, freeze some for later! Garlic butter rice – for everything! 5 tbsp / 75g unsalted butter 5 garlic cloves, finely minced 2 cups white rice – long grain, medium grain, short grain (sushi rice) or basmati 3 cups chicken stock/broth, low sodium ¾ tsp salt 1 tbsp parsley, finely chopped, plus more for garnish (optional) 1. Melt half the butter in a large saucepan on medium high, sauté garlic 30 sec until light golden. Add rice and stir 1 minute. 2. Add stock and salt, turn heat up to high. Bring to simmer, put lid on and turn down to low (or medium low for weak stove). Cook 15 min – no peeking, no stirring – until liquid absorbed. Rest with lid on 10 min. Fluff, then stir through remaining butter until melted. Toss through parsley, eat! Keeps 2 days in fridge, freezer 3 months.

Hot Chocolate Fudge Cake - think of it as a sliceable version of Chocolate Self Saucing Pudding - with a LOT more chocolate fudge sauce! The perfect cosy dessert for cool winter days that's easy to make.

My best haloumi recipe - Haloumi Fries! Think - french fries, but a whole lot more interesting. The outsides are even crunchier (thanks panko!) and the insides are warm salty cheese. Serve as an appetizer or pass it around at a party!

Chicken Fricassee is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!

With a shortbread base and lemon curd topping that's tart and not-too-sweet, these Lemon Bars are really easy to make. Tastes like a Lemon Tart - but so much more straightforward! SHORTBREAD BASE 3/4 cup plain flour (all purpose flour) (115g) 1/4 cup rice flour (or cornstarch/cornflour) (30g) 1/2 cup icing sugar / powdered sugar, sifted (60g) 1/4 tsp salt 110g / 1 stick unsalted butter, cold, cut into 1cm / 1/2" cubes LEMON CURD TOPPING 3 large eggs (55-60g/2oz each) 1 cup caster sugar / super-fine sugar (sub regular sugar) (200g) 2 tbsp plain flour (all-purpose flour) 1 tbsp lemon zest (do this before juicing) 1/2 cup lemon juice (2 – 3 lemons) 1. Blitz shortbread base ingredients for 10 sec or until sandy (or rub with fingers). Press into lined 20cm/8” square pan. Bake 180C/350F (160C fan) 20 min. 2. While baking, whisk Curd ingredients together. Pour onto base immediately (ie don’t let base cool). Bake 20 min, cool on counter then fridge 2 hrs. Cut into 16 squares, eat!

Fish Biryani | Fish Tikka Biryani | Fish Biryani Recipe | How To Make Fish Biryani | Fish Dum Biryani | Masala Fish Biryani | Hyderabadi Fish Dum Biryani | Boneless Fish Biryani | Fish Biryani Restaurant Style Ingredients for Fish Biryani: (Tsp-Teaspoon; Tbsp-Tablespoon) - Boneless fish fillets/tikkas- 500-600 gms (Basa, King Fish, Haddock or Catfish) - Basmati Rice- 500 gms Marinate Fish Fillets with: - Red Chilli Powder- 1 tsp - Coriander Powder- 1.5 tsp - Cumin Powder- 3/4 tsp - Kashmiri Chilli Powder- 1 tsp - Salt- 1 tsp - Ginger Garlic paste- 2 tsp - Lemon Juice- 2 tsp - Oil- 3 tsp Onion- Chilli Paste: - Onion, cubed- 1/2 a small onion(25 gms) - Ginger chopped- 1” piece (13 gms) - Garlic cloves- 5 (7 gms) - Green Chillies- 2 (6 gms) For the Gravy: - Onion, sliced- 2 medium (150 gms) - Onion Chilli paste made earlier - Tomato chopped- 1 medium (75 gms) - Tomato purée (readymade) - 4 tbsp - Coriander leaves, chopped -3-4 tbsp - Mint leaves- 3 tbsp - Green Chillies, slit- 3 - Oil- 3 tbsp - Spice Powders for gravy: - Turmeric Powder- 1/4 tsp - Kashmiri Chilli Powder- 2 tsp - Biryani Masala- 4 tsp - Fennel Powder- 1 tsp - Salt- 1/2 tsp For cooking the Rice: - Basmati Rice- 500 gms - Whole spices: - Green Cardamom-4 - Cloves- 4 - Cinnamon-2 - Shahjeera- 1/2 tsp - Water- 1.5 litres - Ghee- 2 tsp - Salt- 1.5 tbsp For the Biryani: - Basmati Rice- 500 gms - Birista( fried onions) by frying 1 medium onion sliced (around 3 tbsp) - Saffron Milk - 10-12 saffron strands soaked in warm milk - Ghee (melted) - 3 tsp + 2 tsp ( for brushing on the base of the pan) - Rose water - 1.5- 2 tbsp Preparation: - Marinate the fish pieces with items specified and mix well to coat the fish pieces with the masala. Set aside for 15-20 mins. - Take 1/2 cup of warm milk & soak 12-15 saffron strands. - Slice 3 medium onions (75 gms each) & fry 1/3 of it in oil till golden (Birista) - To prepare the Onion-Chilli Paste, peel and cut all the ingredients and blend into a paste. You can add 1 tbsp water while blending if required. - Chop one red tomato and the coriander leaves, slit the green chillies and take out the mint leaves. - Wash and soak the basmati rice for 30 mins before cooking. Process: Frying the fish pieces/tikkas- - To fry the fish pieces, heat oil in a pan and add them side by side. Fry on medium heat for 2-3 mins till browned & then flip. Repeat the same on the other side. - Repeat the entire process for the balance fish pieces. Set aside. Also strain and keep any oil that is left after frying the fish pieces. To make the gravy- - To make the gravy, heat 3 tbsp fresh oil in another pan and add the sliced onions. Fry on medium heat for 10-12 mins till light golden. - Now add the blended onion-chilli paste, give a mix and fry on medium heat for 2-3 mins. - Add the chopped tomatoes & salt and fry on medium heat for 3-4 mins till the tomatoes are soft. - Now add the spice powders, tomato purée and 1/2 tsp salt. Also add 100 ml water, give a mix and cook on low heat for 2-3 mins. You can add 1-2 tbsp of the oil that was left off after frying the fish pieces for added taste and flavor. - Add the chopped coriander leaves, mint leaves and slit green chillies, give a mix add 100 ml water. - Cook on low heat for 1-2 mins till you have the desired consistency. - Switch off the heat and set aside the gravy. To cook the Rice & assemble the Biryani: (You will need 2 pots, one for boiling the rice and another heavy bottom pan for layering the rice, gravy & fish pieces to make the Biryani) - Wash & soak the Basmati Rice for 30 minutes - Boil 1.5 litres water in a pan on high flame. - Add all the whole spices , 2 tsp ghee and 1.5 tbsp salt - Stir it well to dissolve the salt completely. The water must be very salty. - Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times. - At the same time take a heavy bottom pot (in which the Biryani will be made) and brush with 2 tsp ghee on the base of the pot. - After 6 mins (while the rice is cooking on high heat) take out half the rice with a strainer and arrange it in the heavy bottom pan. Switch off heat for the pan in which rice was being cooked. - Now spread the gravy cooked earlier, uniformly on the rice as shown in the video. - Arrange the fried fish pieces side by side on top of the gravy. - Now strain the water from the balance cooked rice and spread on top of the fried fish pieces. - Add the melted ghee, rose water and the saffron milk on top of the rice. - Lastly add the fried onions (birista). - Now close the lid and cook on low heat for 8-9 mins. - Switch off heat and allow to rest for 20 mins before giving a gentle mix and serve.

Prawns Fry | Prawns Masala Fry | Shrimp Fry | Prawns Fry Recipe | Spice Prawn Masala | Spice Prawn Fry | Prawns Recipe | Shrimp Recipe Ingredients for Prawn Masala Fry: - Prawns, shelled & deveined (500 gms)-250-300 gms net For marination: - Salt- 1/2 tsp - Turmeric powder- 1/4 tsp - Red Chilli Powder- 1 tsp - Ginger garlic paste- 1 tsp - Coriander powder- 1 tsp - Cumin powder- 1/2 tsp - Fennel (Saunf) Powder- 1/2 tsp - Garam masala powder- 1/2 tsp - Onions, sliced- 2 medium - Green chillies, halved & slit -2 nos. - Curry leaves- 15-20 leaves - Juice of lemon- 1 tsp - Oil- 2 tbsp Preparation: - Marinate the prawns with the items indicated and set aside for around 30 mins. - Slice the onions and slit & halve the green chillies. Process: - Heat oil in a pan & add the sliced onions. Fry the onions on medium heat for around 5 mins till light brown. - Add the slit green chillies & curry leaves and give a stir. - Now add the marinated prawns & sauté on medium heat for around 2 mins. - Add the spice powders, mix well & fry on medium heat for around 4-5 mins till the masala coats the prawns well. - Squeeze in juice of lemon (about 1 tsp) and mix it well. Fry it for a minute and serve hot.

Chilli Fish | Chilli Fish Recipe | Restaurant Style Chilli Fish Recipe | Chilli Fish Chinese Style | Chilli Fish Recipe Indo Chinese Style | How to make Chilli Fish | Chilli Fish Dry Recipe Ingredients for Chilli Fish: Boneless fish cubes- 300 gms Marinate with: - Salt- 1/2 tsp - Red Chilli powder- 1/2 tsp - Lemon juice- 1 tsp - Ginger garlic paste (watery)- 1/2 tsp Batter/mix to be added to marinated fish cubes: - All purpose flour/maida- 1 tbsp - Cornflour- 2 tbsp - Pepper powder- 1/4 tsp - Egg white- 1 - Salt- a pinch - Garlic, chopped- 5-6 cloves (2 tsp) - Green chillies, thinly sliced- 2 - Spring onion chopped- 2 tbsp - Onion petals- 1 small white onion - Green pepper/capsicum cubed - 1 cup Sauce mix: - Red Chilli Sauce- 2 tbsp - Tomato sauce- 1 tbsp - Soy sauce- 2 tsp - Vinegar- 1 tsp - Cornflour slurry- 1 tbsp cornflour mixed with 2 tbsp water - Oil- for deep frying and 1 tbsp for sautéing Preparation: - Wash and cut the boneless fish into cubes, pat dry. - Marinate the fish cubes with the items mentioned. Mix well and set aside for 15 mins. - Add the items for the batter to the marinated fish cubes and mix well. - Heat oil in a pan/wok for deep frying (180 C) - Fry the fish cubes in hot oil till golden. This should take around 3 mins(heat can be reduced to 160 C) - Don’t overcrowd the pan & fry in 2 batches. - Chop the garlic, spring onion whites and greens. - Slice the green chillies, cube the green pepper and take out petals from 1 small white onion. - Prepare the sauce mix. Process: - Take a wok/kadai and heat 1 tbsp of oil. - Add the chopped garlic and spring onion whites. Give a stir. - Now add the sliced green chillies, mix & sauté for 15 secs. - Add the green pepper & then the onion petals. Sauté on high heat for 30 secs. - Add the fried fish cubes, mix and keep sautéing on high heat for another 1 min. - Now pour in the sauce mix and mix it well to coat the fried fish pieces. - Add the cornflour slurry & mix it well till it dries up and coats the fish pieces. - Add some chopped spring onion greens, mix and serve hot.

Fish Cutlets | Spiced Fish Cakes | Fish Kebab Recipe | Fish Shami Kabab | Fish Kabab Recipe | Spiced Fish Kebabs Ingredients for Fish Cutlets: - Fish: Basa or any other boneless fish chunks- 300 gms To be boiled with: - Salt- 1/4 tsp - Pepper- 1/4 tsp - Green cardamom-2 - Cloves-2 - Cinnamon, 1” pieces- 2 - Coriander/Cilantro/Parsley leaves- 5-6 sprigs whole - Boiled potatoes- 2 medium ones (75 gm each) - Onion, fine chopped- 1 medium - Ginger, fine chopped- 1” piece - Green chilies, chopped- 2 small whole chilies - Coriander/Cilantro or Parsley leaves, fine chopped- 5 tbsp - Pepper powder- 1/2 tsp - Garam Masala powder- 1/2 tsp - Cumin powder- 1/4 tsp - Salt - 1 tsp or to taste - Oil- 3 tbsp Preparation: - Boil the potatoes in a pressure cooker till 2 whistles. Let the pressure release, drain the water & allow the potatoes to cool. Alternatively, boil the potatoes in an open sauce pan till tender but not too soft. Drain and allow to cool. - To boil the fish pieces, place the pieces in a pan, add water sufficient to cover the pieces. Add all the ingredients indicated above. Give a mix and boil the fish pieces till tender. Depending on the type of fish should take 7-8 mins on medium to low heat. - Once cool, peel the skin & mash both the potatoes & fish pieces separately. - Fine chop the onion, green chillies, ginger and coriander leaves/ cilantro. Process: - Mix the mashed boiled fish and potatoes. - Add the chopped onions, green chilies, ginger and coriander leaves/ cilantro. - Add the spice powders and salt. Mix to combine well. - Take out small portions & form kebabs/patties. - You should be able to make 8-10 kebabs/paties based on size. - Now take a frying pan & heat oil & arrange all the kebabs. If required fry in 2 batches. - Fry on one side on low heat for around 6-7 mins till golden. - Flip it on the other side & continue to fry for 6-7 mins. If required, keep turning till it is golden/ light brown on both sides.

Machli Salan | Fish Gravy | Fish Curry | Rohu Fish Curry | Masala Fish Curry Recipe | Machli Ka Salan | Fish Curry Recipe Masala Fish Recipe | Fish Recipe | Fish Curry by Spice Eats Ingredients for Fish Curry: - Fish (Rohu, Katla, Asian Carp) - 500 gms For Marination: - Salt- 1 tsp - Turmeric powder- 1/2 tsp - Red Chilli Powder- 1/2 tsp For Masala Paste: - Dry Red Chillies- 8 - Garlic cloves- 4 - Cumin seeds, roasted- 1 tsp - Methi (Fenugreek seeds) roasted-pinch ( 1/8 tsp) Other Ingredients: - Onion, grated- 120 gms - Curry Leaves- 15-20 nos - Ginger, crushed- 2 tsp - Garlic, crushed- 2 tsp - Green chillies, chopped- 2 - Tomatoes, chopped- 2 medium - Thick tamarind juice- 6-8 tbsp - Coriander leaves, chopped- 2 tbsp - Salt- 1/2 tsp - Refined Oil- 3 tbsp+ oil for pan frying the fish pieces Preparation: - Marinate the fish pieces with the ingredients specified, give a mix and set aside for 30 mins. - Soak the tamarind in water for use later. (You can also use readymade tamarind Paste but could be more sour, add lesser quantity than specified in this recipe) - For the Masala Paste, soak the dried red chillies in a cup of warm water for around 20 mins. Cut them into pieces before blending. Peel 4 garlic cloves and set aside. - Dry roast the cumin and fenugreek seeds on low heat for 2-3 mins. - To make the masala paste, add the red chillies, garlic, cumin and fenugreek seeds to a blender. Grind it first without water and then blend it into a paste after adding 3-4 tbsp water. - Grate the onions, peel and crush the ginger & garlic, chop the tomatoes, green chillies and coriander leaves. Process: - Take a frying pan and heat 3 tbsp oil. Place the marinated fish pieces side by side for frying. Fry on medium heat for 3 mins and then flip the pieces. Repeat on medium heat for 3 mins on the other side. Remove from pan and keep the pieces on a plate. - Now take a wok or kadhai and heat refined oil. - Add the grated onion, give a mix and then add the curry leaves. - Fry on medium heat for around 5-6 mins till colour changes. - Now add the crushed ginger, garlic and chopped green chillies.Mix and fry on medium heat for around 2 mins. - Now add the chopped tomatoes and 1/2 tsp salt. Give a mix and cook on medium heat for 3-4 mins till the tomatoes are soft. - Add the Masala Paste made earlier, give a mix and fry on medium to low heat for 3-4 mins till oil separates. - Add thick tamarind juice and give a mix. Now add 300 ml water, give a mix and cover & cook on low heat for 5 mins till the gravy is cooked and oil separates. - Remove the lid and add the fried fish pieces. Add more water (50 ml) if required. - Cover and cook on low heat for 15 mins till it’s cooked and oil separates. - Garnish with chopped coriander leaves.

Chicken Fried Rice | Chicken Fried Rice Recipe | Restaurant Style Chicken Fried Rice | Simple Chicken Fried Rice at Home | Quick and Easy Chicken Fried Rice | Bachelors Recipe - Chicken Fried Rice | How to make Chicken Fried Rice | Chicken Fried Rice Street Food Ingredients for Chicken Fried Rice: Cooked rice- 4 cups (around 250 gms raw rice) Boneless Chicken cut in small pieces- 250 gms For marination: - Chicken pieces - Salt- 1/2 tsp - Pepper powder- 1/2 tsp - Soy sauce- 1/2 tsp - Corn flour- 1 tsp - Eggs-3 - Carrots, small diced- 1/2 cup - Green peas- 1/2 cup - White onion, diced- 1/2 cup (1 small) - Shallots/ spring onion, white & light green, diced- 2 nos - Shallots/ spring onion greens, diced-2 nos - Garlic, chopped- 5-6 nos (2 tsp) - Ginger,chopped- 1” piece (2 tsp) - Salt to taste or 1/2 tsp in rice - Pepper powder- pinch in rice - Soy sauce-1 tbsp - Oil- 2 tbsp Preparation: - Cook the rice, spread on a plate & set aside to cool. - Cut the boneless chicken into bite sized pieces, add the ingredients indicated for marination, mix well and set aside for 15 mins. - Dice the carrots, white onion, shallot/spring onion white & light green, shallot/spring onion greens. - Chop the garlic and the ginger. Process: - Take a wok or a big Kadai and heat a tbsp of oil. - Add the chicken pieces and stir fry on high to medium heat till the pieces are cooked and little browned. Remove on to a plate. - In the leftover oil, break 3 eggs side by side and gently break the yolk & fold the egg in. Sprinkle a pinch of salt and pepper powder. Scramble gently and remove on to a plate. - Now add 1 tbsp oil and once hot, add the diced white onion. Sauté for a minute, till just soft and add the chopped garlic and ginger. Sauté for a minute (shouldn’t be brown). - Now add the diced carrots, mix well, add a pinch of salt and sauté for a minute. - Now add the green peas and mix and sauté for 2 mins. - Mix in the cooled rice and stir fry. - Add the spring onion/ shallot white, mix well. - Now season with salt, pepper and add 1 tbsp soy sauce. - Mix well and stir fry till everything is combined well. - Now add in the fried chicken and eggs, shallot greens and stir fry to mix everything well. - Serve hot.

Chicken Schezwan Fried Rice | Schezwan Fried Rice | Chicken Fried Rice | Fried Rice Recipe | Chicken Fried Rice Recipe | Restaurant Style Chicken Fried Rice | How to make Chicken Fried Rice | Chicken Fried Rice By Spice Eats Ingredients for Chicken Fried Rice: - Boneless Chicken cut into 1” thin strips- 250 gms. - Cooked Rice (day old)- 5 cups - Eggs- 3 - Garlic, fine chopped- 6 cloves - Ginger, fine chopped- 1.5 tsp - Dried Red Chillies, cut into 2 pieces- 3 - Salt- 1/4 tsp and a pinch for seasoning - Pepper powder- 1/2 tsp - Schezwan Sauce (readymade) - 5.5 tbsp - Red Chilli Sauce- 2 tsp - Dark Soy sauce - 1 tsp - White Onion, thick sliced- 50 gms - Green Bell Peppers (capsicum) julienned- 50 gms - Spring onion, greens- 3 tbsp - Refined oil- 3 tbsp Preparation: - Wash and pat dry the boneless chicken pieces and cut into 1” wide flattish strips. Set aside. - Chop the garlic and ginger. Cut the spring onion greens into small pieces. - Beat 3 eggs in a bowl. Process: - Heat 1 tbsp oil in a wok and add the whisked eggs. Add a pinch of salt to season, mix gently and then scramble it on medium heat. This should take a minute. Remove onto a plate and set aside. - Clean the wok with a paper towel and add 2 tbsp oil. - Add the chopped garlic and ginger. Give a stir and fry it on high heat for around 30 secs. - Add the cut pieces of dried red chillies, give a mix and continue to fry it on high heat for 15 secs. - Add the chicken strips and stir fry on high heat for 2 mins till they change colour. - Now add the salt & pepper powder, mix and stir fry for around 2 mins on high heat till the strips are browned. - Add 4 tbsp of Schezwan Sauce and 2 tsp of Red Chilli Sauce, mix and stir fry the chicken for 1 min on high heat. - Add the sliced onions and green peppers (capsicum), mix and stir fry on high heat for 2 mins. - Add the rice and mix with the chicken and veggies. - Season with a pinch of salt and pepper powder. Give it a mix. - Add 1.5 tbsp of Schezwan Sauce & 1 tsp of dark soy sauce. Toss and fry for 2 mins on high heat. - Add the scrambled eggs and the spring onion greens. - Toss well and serve hot.

Egg Noodles Recipe | Egg Chow Mein Recipe | Egg Fried Noodles Recipe | Egg Chowmein | Egg Noodles | Chow Mein Recipe | Easy Egg Chowmein Recipe | Best Egg Chow Mein Recipe Ingredients for Egg Noodles : - Eggs- 3 nos. - Noodles- 1 pack (150 gms.) sufficient for 2 persons - Garlic, fine sliced- 5 cloves - Spring onion/scallions, whites- 2 tbsp - Spring onion/scallions, greens- 3 tbsp - Shredded cabbage- 1 cup - Carrots, fine sliced(like sticks)-1 cup - Green peppers/Capsicum, fine sliced- 1 cup - Soy sauce- 1 tsp - Vinegar- 1 tsp - Green Chilli Sauce- 2 tsp - Red Chilli Sauce- 1 tsp - Salt & pepper to season - Oil Preparation- - Fine slice the garlic cloves, carrots, green peppers and shred the cabbage. - Chop the white and green portion of spring onions/scallions. To boil the noodles, follow the instructions on the packet. OR - For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil. - Add the noodles and stir it lightly for it to open up. - Boil it for 2-3 mins, should not be soft but “al dente”. - Drain it in a colander and wash it with cold water to stop the cooking. - Add 1/2 tbsp of oil and mix it well to coat the boiled noodles so that they don’t stick. - Set it aside. Process: - To make the scrambled eggs first, heat 1 tbsp of oil in a wok and break 3 eggs side by side on the wok. Break the yolk and add a pinch of salt and pepper. Mix it and then add a tablespoon of chopped spring onion greens. - Scramble it lightly and remove it to a plate. - Wipe the wok clean and again heat 1 tbsp of oil. Add the sliced garlic and give it a stir. Add the chopped spring onion whites and mix & sauté it on high heat for 15 secs. - Add the carrot slices, mix and sauté it on high heat for 30 secs. - Now add the shredded cabbage, mix and fry it for another 15 secs before adding the sliced green peppers. - Mix everything well and sauté for another 30 secs on high heat. - Now add the boiled noodles and toss it with the veggies to combine everything. - Add the sauces and mix it well. - Now add the scrambled eggs and give a good mix. - Lastly garnish with spring onion greens, give a mix & serve hot.

Chicken Noodles | Chicken Noodles Recipe | Chicken Chow Mein Recipe | Chicken Fried Noodles Recipe | Chicken Chowmein | Chow Mein Recipe | Easy Chicken Chowmein Recipe | Best Chicken Chow Mein Recipe Ingredients for Chicken Noodles: - Boneless chicken, cut into thin 2” strips- 250 gms To be marinated with: - Salt-1/4 tsp - Pepper powder- 1/4 tsp - Soy sauce- 1 tsp - Vinegar- 1 tsp - Baking soda- 1/4 tsp - Noodles, 150 gms pack , sufficient for 2 persons - Garlic, fine sliced- 5 cloves - Spring onion/scallions, whites- 2 tbsp - Spring onion/scallions, greens- 2 tbsp - Shredded cabbage- 1 cup - Carrots, fine sliced(like sticks)-1 cup - Green peppers/Capsicum, fine sliced- 1 cup - Soy sauce- 1 tsp - Vinegar- 1/2 tsp - Green Chilli Sauce- 2 tsp - Red Chilli Sauce- 1 tsp - Salt & pepper to season - Oil Preparation- - Fine slice the garlic cloves, carrots, green peppers and shred the cabbage. - Chop the white and green portion of spring onions/scallions. To boil the noodles, follow the instructions on the packet. OR - For 150 gm noodles, heat 1.5 litres of water in a pan on high heat till it comes to a boil. - Add the noodles and stir it lightly for it to open up. - Boil it for 2-3 mins, should not be soft but “al dente”. - Drain it in a colander and wash it with cold water to stop the cooking. - Add 1 tsp of oil and mix it well to coat the boiled noodles so that they don’t stick. - Set it aside. Process: - Heat 1.5 tbsp oil in a wok. - Add the sliced garlic and give it a stir. - Now add the marinated chicken strips and fry on high heat for 3-4 mins till cooked & evenly browned. - Add the chopped spring onion whites, mix and give a stir for 15 secs. - Add the carrot slices, mix and sauté on high heat for 30 secs. - Now add the shredded cabbage & the green peppers, mix and sauté for 1 min on high heat. - Now add the boiled noodles and toss it with the chicken and veggies to combine everything. - Add the sauces and mix it well. - Lastly garnish with spring onion greens, give a mix & serve hot.

Quick Chicken Fried Rice | Chicken Fried Rice Recipe | Chicken Fried Rice | Restaurant Style Chicken Fried Rice | Quick and Easy Chicken Fried Rice | How to make Chicken Fried Rice | Chicken Fried Rice By Spice Eats Ingredients for Chicken Fried Rice: - Boneless Chicken cut into 1” thin strips- 250 gms. - Cooked Rice (day old)- 6 cups (made from 2 cups or 350 gms of raw rice) - Eggs- 3 - Garlic, fine sliced- 6 cloves - Salt- 1/4 tsp and a pinch for seasoning - Pepper powder- 1/2 tsp - Dark Soy sauce - 3 tsp - White Vinegar- 1 tsp - Shredded cabbage- 1 cup - Carrots, julienned- 1 cup - Green peppers (capsicum) julienned- 1 cup - Spring onion, greens- 3 tbsp - Refined oil- 3 tbsp Preparation: - Wash and pat dry the boneless chicken pieces and cut into 1” wide flattish strips. Set aside. - Shred the cabbage into thin slices and julienne the carrots and the green peppers. - Fine slice the garlic cloves and cut the spring onion greens into small pieces. - Beat 3 eggs in a bowl. Process: - Heat 1 tbsp oil in a wok and add the beaten eggs. Add a pinch of salt to season, mix gently and then scramble it on medium heat. This should take a minute. Remove onto a plate and set aside. - Clean the wok with a paper towel and add 2 tbsp oil. - Add the slices of garlic. Give a stir and fry it on high heat for around 30 secs. - Add the chicken strips and stir fry on high heat for 1 min till they turn white. - Now add the salt & pepper powder, mix and stir fry for around 3 mins on high heat till the strips are browned. - Add 1 tsp soy sauce, mix and stir fry the chicken for 2 mins on medium heat. - Add the julienned carrots and peppers, mix and stir fry for 2 min. - Now add the shredded cabbage and continue to stir fry for another 1 min on high heat. - Add the rice and mix with the chicken and veggies. - Season with a pinch of salt and 1/4 tsp pepper powder. Give it a mix. - Add 1 tsp of white vinegar and 2 tsp of dark soy sauce. Toss and fry 2 mins on medium heat. - Add the scrambled egg and the spring onion greens. - Toss well and serve.

Learn how to make Halo Halo dessert with this step-by-step recipe. This tasty Halo Halo drink will be sure to refresh you on hot days.

Spice up your party with Tex Mex nachos. Loaded with meat, cheese, guacamole and other flavorful toppings, this loaded nachos recipe will become a hit at your next gathering.

Johanna Cook from Momma Cuisine shares an easy kid-friendly recipe and shows how to make pizza roll ups that’s a perfect lunch box snack for your kids to take to school

Egg Fried Rice | Simple Egg Fried Rice at Home | Egg Fried Rice Chinese Style | Restaurant Style Egg Fried Rice | Chinese Egg Fried Rice | Quick and Easy Egg Fried Rice | Bachelors Recipe - Egg Fried Rice | How to make Egg Fried Rice | Egg Fried Rice Street Food Ingredients: - Rice, boiled -250 to 300 gms - Eggs - 3 nos - Garlic fine chopped - 5-6 nos. - Spring onions/ scallions- 3 nos. - Carrot, fine diced - 1/2 cup - Beans, fine sliced- 1/2 cup - Salt - White pepper- 1/4 tsp - Soy sauce- 1 tsp - Peanut oil - 2 tbsp Preparation : - Cook the rice it till it’s 90% done . - Strain it & spread the rice on a plate to cool. - Chop the beans & carrots and fine chop the garlic cloves. - Separate the spring onion greens from the white. Now fine chop both separately & set them aside. Process : - Take a big kadhai or wok & heat 1 tbsp of peanut oil. Now break 3 eggs side by side and sprinkle salt & pepper. Also sprinkle some of the green spring onions/ scallions. - Now gently fold it in & scramble the eggs lightly . - Remove the eggs onto a plate & set aside. - Add one more tablespoon of peanut oil & heat it. - Add the white portion of the spring onions & sauté for a minute. Now add the fine chopped garlic & sauté. - Add the carrots, sauté for a minute & then add the sliced beans . Continue to mix & sauté for a minute or two . - Add in the rice & mix it well . - Now add the soy sauce & mix it uniformly. - Add the green portion of the spring onions & mix again . - Lastly add the scrambled eggs & sauté for few minutes. - Remove & serve hot. #eggfriedrice #chineseeggfriedrice #simpleeggfriedrice #eggfriedricerecipe #restaurantstyleeggfriedrice #friedricerecipe #spiceeats #spiceeatsrecipes #chinesefriedrice Egg Fried Rice | Simple Egg Fried Rice at Home | Egg Fried Rice Chinese Style | Restaurant Style Egg Fried Rice | Chinese Egg Fried Rice | Quick and Easy Egg Fried Rice | Bachelors Recipe - Egg Fried Rice | How to make Egg Fried Rice | Egg Fried Rice Street Food