Pad See Ew

Protein of choice - 1 lb., (beef, chicken or tofu) thinly sliced

Oyster sauce - 2 tbsp. + 3 tbsp.

Soy sauce - 4 tbsp. + 4 tbsp.

Pepper - 1 ½ tsp + 1 tsp

Sugar - 1 tbsp. + 2 tbsp.

Cornstarch - 2 tbsp.

Onion - 1/2, sliced

Garlic - 5 cloves, minced

Chinese Broccoli - 2 cup

Noodles - 1 pack

Egg - 2

In a large bowl, add the Protein along with 2 tbsp. Oyster sauce, 4 tbsp. Soy sauce, Pepper, and Sugar; stir to coat the protein. Sprinkle with Cornstarch and massage to coat the protein evenly. Marinate in refrigerator for 15-60 min.

In a small bowl, mix together remaining Oyster sauce, Soy sauce, Pepper, and Sugar. Keep aside.

In a large pan over high heat, fry the protein until it is about 80% done, about 6 min, then remove from pan and set aside.

Add Onion, Garlic, and Chinese Broccoli to the same pan and cook for about 3 min, until it begins to soften, then add the Noodles. Immediately add the sauce to the pan and gently toss until just combined.

Push the Noodles and Veggies to one side of the pan and pour the Eggs into the empty space. Scramble until just set, about 1 min, then stir into the Noodles and Veggies.

Add the Protein and toss to combine.

Serve immediately. Enjoy!

Chop Suey

Ingredients

• 1 pound elbow macaroni or other tubular pasta, such as cavatappi

• Kosher salt

• 2 (28-ounce) cans whole peeled tomatoes

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons unsalted butter

• 1 large onion, finely diced (about 1 1/2 cups)

• 1 large green pepper, finely diced (about 1 cup)

• 4 cloves garlic, minced (about 4 teaspoons)

• 1 tablespoon dried oregano

• 1 teaspoon crushed red pepper flakes

• 1/4 cup finely minced fresh parsley

• 1 pound 80/20 ground beef

• 2 tablespoons Worcestershire sauce, plus more for serving

• 1 cup homemade or store-bought low-sodium chicken stock

• Freshly ground black pepper

• 1 pound low moisture whole milk mozzarella cheese, cut into 1/2-inch cubes

• 3 ounces roughly grated Parmigiano-Reggiano

Directions

1. Place macaroni in a large bowl and cover with hot water. Season generously with salt. Let rest, stirring twice during the first 10 minutes, while you prepare the other ingredients.

2. Using a hand blender directly in the tomato jar or a regular countertop blender, process tomatoes until mostly smooth. Set aside.

3. Heat oil and butter in a 5-quart straight-sided sauté pan or Dutch oven over medium-high heat, swirling, until butter is mostly melted. Add onions and peppers, reduce heat to medium and cook, stirring frequently, until softened but not browned, about 7 minutes. Add garlic, oregano, red pepper flakes, and half of parsley, and cook, stirring, until fragrant, about 1 minute.

4. Clear a space in the center of the pan and add meat. Increase heat to high. Cook, breaking it up first with a wooden spoon, then with a potato masher, until broken into small pieces. Continue cooking until no longer pink, about 4 minutes. Add puréed tomatoes and bring to a simmer.

5. Drain noodles in a large colander set in the sink. Add to pot with beef. Add Worcestershire sauce and chicken stock and stir, folding noodles through the sauce until noodles and sauce are well-integrated. Cover and cook at a hard simmer until noodles are mostly cooked, about half of cook-time indicated on box.

6. Remove lid and stir to combine. Season to taste with salt and pepper. Add half of cubed mozzarella and stir to incorporate rapidly (do not overstir or the mixture will stretch and stick to your spoon). Spread remaining mozzarella over surface of dish. Sprinkle half of Parmesan over dish. Cover and cook over the lowest possible heat for 3 minutes. Remove from heat and let rest with cover on for 5 minutes.

7. Uncover, sprinkle with remaining Parmesan and herbs and serve immediately, passing extra Worcestershire sauce at the table.

Navaratan Korma

Mix veggies

• ▢ 2 medium carrots – peeled and chopped or 70 grams carrots or about ½ cup chopped carrots

• ▢ ½ cup shelled peas or frozen peas

• ▢ 1 large potato or 2 medium potato or ¾ cup chopped potatoes or 150 grams potatoes

• ▢ ¼ cup chopped green beans or 40 to 50 grams beans or 10 to 12 beans

• ▢ 1 cup chopped cauliflower (gobi florets) – optional

• ▢ 8 to 9 babycorn – chopped (optional)

Other Ingredients

• ▢ 2 medium sized onions sliced or ½ cup thinly sliced onions

• ▢ 2 to 3 green chilies (hari mirch) – chopped

• ▢ ½ tablespoon Ginger Garlic Paste or 5 to 6 garlic and ¾ inch ginger – crushed to a a paste in mortar-pestle

• ▢ ½ cup Curd (yogurt) or 100 grams curd

• ▢ ⅓ cup fresh low fat cream or 3 to 4 tablespoon whipping cream

• ▢ ¼ to ½ teaspoon Garam Masala

• ▢ ½ teaspoon turmeric powder

• ▢ 1 teaspoon Red Chili Powder

• ▢ 2 tablespoon Ghee

• ▢ 1 cup water or add as required

• ▢ salt as required

For the nuts and seeds paste

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• ▢ 1 tablespoon poppy seeds (khus khus)

• ▢ 10 to 12 almonds

• ▢ 10 to 12 cashews

• ▢ 1 tablespoon melon seeds (magaz)

• ▢ ¼ cup water for grinding to a paste or add as required

Whole Spices

• ▢ 2 to 3 green cardamom

• ▢ 1 black cardamom

• ▢ 3 cloves

• ▢ 1 inch stick of cinnamon

• ▢ 1 tej patta (indian bay leaf)

• ▢ 2 single strands of mace

For garnish

• ▢ 1 tablespoon Ghee (clarified butter)

• ▢ 6 to 7 almonds – blanched and peeled

• ▢ 10 pistachois

• ▢ 10 cashewnuts

• ▢ 10 walnut halves

• ▢ 1 tablespoon raisins

• ▢ ½ cup chopped pineapple or 2 to 3 pineapple slices – chopped

• ▢ ½ tablespoon melon seeds

• ▢ 1 tablespoon mint leaves

• ▢ a pinch of saffron strands

• ▢ 2 teaspoon ginger julienne

INSTRUCTIONS

Preparing nuts and seeds paste

• Soak all the dry fruits and seeds in hot water for 30 to 40 minutes.

• Remove the peels from the almonds and add the peeled almonds in a grinder or blender jar.

• Then drain water from the remaining nuts-seeds mixture and also add them to the grinder jar.

• Add ¼ cup water and grind to a smooth fine paste. Add more water if required while making the paste. Keep this paste aside.

Making navratan korma

• Heat ghee in a thick bottomed pot or a deep pan. Add all the "whole spices" mentioned above and fry till they crackle and become aromatic.

• Add the sliced onions and saute them till they turn golden stirring often.

• Now add the ginger-garlic paste and chopped green chilies. Saute for a few seconds or till the raw aroma of ginger-garlic goes away.

• Now add the nuts-seeds paste and curd. Mix well. When you add the curd then either keep the heat to low or switch off the heat. Make sure you beat the curd before you add and mix it quickly as soon as you add it.

• Then add turmeric and red chili powder. Stir again.

• Stir and saute for 3 to 4 minutes on a low heat. Do stir often so that the mixture does not get stuck to the bottom of the pan.

• Then add the mixed veggies. Stir.

• Next add 1 cup water. Season with salt. Mix very well.

• Cover and simmer the veggies till they are cooked and fork tender. Take care not to overcook them.

• Once the veggies are cooked, add the cream and stir it with the rest of the gravy. Switch off the heat.

• Sprinkle garam masala powder. Cover and keep aside.

Garnishing navratan korma

• Heat 1 tablespoon ghee in a small frying pan. Add 6 to 7 blanched almonds (you can soak these almonds when soaking the nuts for the paste and then peel them).

• Saute almonds till they turn a pale golden.

• Take them to one side of the pan and now add 10 pistachios, 10 cashews, 10 walnut halves. Saute till the cashews turn a light golden.

• Now add 1 tablespoon raisins and ½ tablespoon melon seeds. Saute for some seconds.

• Then add ½ cup chopped pineapple cubes. Saute for a minute.

• Next add 1 tablespoon mint leaves, a pinch of saffron strands and 2 teaspoon ginger julienne.

• Saute for half a minute.

Serving navratan korma

• While serving garnish the korma with the sauteed nuts, seeds and pineapple cubes. Serve it with indian flatbread like tandoori roti, naan, chapatis or parathas. It also goes well with cumin rice.