Dan Dan Noodles

Egg Noodles - ½ lb., cooked as per package directions

Ginger - 1 tbsp., minced

Garlic - 2 tsp, minced

Cornstarch - 2 tbsp.

Soy Sauce - 3 tbsp.

Chicken - ¾ lb.

Chicken Stock - ⅔ cup

Peanut Butter - 2 tbsp.

Rice Vinegar - 1 tbsp.

Chilli Garlic paste - 2 tsp

Chilli Oil - 2 tsp

Sesame Oil - 2 tsp

Oil - 2 tbsp.

Scallion - ¼ cup, sliced

Bell Pepper - 1 ½, sliced

Snow Peas - ½ lb.

Peanuts - ½ cup, chopped and roasted

Mix Ginger, Garlic, Cornstarch, Soy sauce and Chicken in a bowl.

In another bowl, whisk together Chicken Stock, Peanut butter, Rice Vinegar, Chili Garlic paste, Chilli Oil and Sesame Oil.

Heat a large frying pan over high heat and swirl in Oil.

Add Scallions and Chicken mixture, stirring until Chicken is lightly browned and no longer pink.

Add Bell peppers and stir for 1 minute.

Add Chicken broth mixture; stir until slightly thickened, 2 minutes.

Add Snow peas and Noodles to the pan. With tongs, toss until combined and heated through.

Add Peanuts and toss.

Top with more Scallions and serve warm.

Caramel Flan

Sugar 1/2 cup

Egg - 3

Condensed Milk - 1/4 cup

Milk - 1 cup

Cinnamon powder - 1/4 tsp

To make Caramel, heat Sugar with 2 tbsp. Water in a saucepan over medium-high heat until it melts. When you get a nice Caramel color, remove the pan from heat and pour the Caramel into pudding bowl. Tilt the bowl to cover all sides of the bottom.

In a large bowl, beat the Eggs, warm Milk, Condensed Milk and Cinnamon powder until combined. Make sure no lumps are formed. Pour the mixture over caramelized Sugar.

Cover the bowl with aluminum foil and place it inside a pan with boiling water. Cover the pan with lid and cook for 20 minutes over medium heat.

Insert a fork/knife near the center of pudding and check if it comes out clean.

Remove the pan from heat and let cool down t0 room temperature.

Refrigerate for 2 hours and gently transfer to a plate.

Enjoy!

Green Peas Curry

Coconut Paste Ingredients

Grated Coconut - 1 cup

Cashews - 10

Small piece of Ginger

Garlic Cloves - 6–7

Fennel Seeds - 1 tbsp.

Cumin Seeds - 1 tsp

Water - 1 cup

Curry Ingredients

Oil - 3 tbsp.

Bay Leaves - 2

Cardamoms - 3

Cinnamon Stick - 1

Cloves - 3

Chopped Onion - 1

Turmeric Powder - 1 tsp

Red Chilli Powder - 1 tsp

Chopped Tomato - 1

Water - 1 cup

Additional Ingredients

Curry Leaves

Green Chillies - 5, slit

Green Peas - 2 lb.

Water - 1 cup

Salt

Blend the coconut, cashews, ginger, garlic, fennel, cumin, and water into a smooth paste.

Heat oil and add bay leaves, cardamoms, cinnamon, and cloves. Add the chopped onion and sauté until soft and translucent without browning. Add turmeric, red chilli powder, and tomato. Cook until the tomatoes soften. Add 1 cup of water and a bit of salt to speed up the cooking and help release the oil.

Add curry leaves and green chillies, mixing well. Incorporate the coconut paste and sauté gently for 1–2 minutes.

Add the green peas and mix thoroughly. Pour in 1.5 litres of water. Rinse the grinder jar and add that water as well. Cover and cook until the peas are fully cooked, stirring occasionally to prevent sticking.

Check the salt and adjust if necessary. --- Serve hot with chapati, pav, or varan bhaat.