Posted in Dinner, Lunch

Stir fried beef noodles

Cook time: 15min

Prep time: 15 min

Serving size: 2 people.

Ingredients

  • 125g of Chinese Egg noodles.
  • 100g beef or chicken.
  • 1 medium Onions, sliced
  • 1 Carrot,, julienne.
  • Green pepper, sliced
  • 1 Spring onion, chopped
  • 1 cup of cabbage, sliced.
  • 2 cloves of Garlic. Chopped
  • 1 tsp chopped Ginger.
  • 3 Chillies chopped
  • 2tbsp of soy sauce.
  • 2 tsp of veniger.
  • Salt and pepper to taste
  • 1 tsp sugar

Method

  1. Mix soy sauce, veniger, sugar, salt and pepper, chillies,  garlic and ginger and keep aside.
  2. Cook the noodles according to package instructions.
  3. Slice the beef across the grain.
  4. Heat some oil in a pan. Add the beef  and cook until no brown juice is seen in the pan. Add salt and pepper to the beef.
  5. Remove the beef from the pan, add onions and fry for 2 minutes. Remove the onions and add the carrots and fry for 2 min.
  6.  Add the green peppers and cabbage and fry for 1-2min.
  7. Add all the vegetable and noodles in the pan and stir. Add the soy sauce mixture and stir until the soy sauce is well incorporated into the noodles. Add the spring onions and stir for the next 2min.
  8. Serve and Enjoy!!!

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    Posted in Snacks

    Potatoe pancakes

    I am going to skip writing about how all my  recipes came to be. I have very little time now a days due to school.
    Cook time: 20min

    Prep time: 15min

    Serving: 2 people

    Ingredients

    • 4 Potatoes
    • 1 Onions
    • 1 egg
    • 1/4 cup of flour
    • Salt and Pepper
    • Oil for frying

      Method.

      1. Grate the potatoes and onion using a hand grater or a food processor.
      2. Put the grated potatoes and onion through a fine strainer and press it it with a wooden spoon to squeeze the liquid out. Try to squeeze all the liquid out.
      3. Discard the liquid. You will notice white powder on the bottom of the bowl. Don’t discard it.
      4. Add the potatoes to the white powder in the bowl. 
      5. Add the eggs, flour and salt and pepper to the potatoes and mix.
      6. Heat some oil in a nonstick pan. Add a spoonful of potato mixture, spreading it slightly. Fry for about 2-3 minutes on each side, until the pancakes are crispy and brown.
      7. Place the pancakes on a paper towel, to absorb the access oil and ENJOY!

        ** The thinner you spread them. The quicker they cook.

        Posted in Lunch

        Macaroni and Tuna salad

        Assalam alykum .

        I am sorry it been a while. 

        When I was making this recipe last week, I had a short coming. It wasn’t my fault though. We had a 30 minutes Power cut. At that time, I had already starting cooking my macaroni. I had to wait till the Electricity is back on  to continue my salad. While I was waiting I drained the pasta in a colander because I didn’t want to waste it. At last, I made it even though the macaroni was a little bit soggy. Therefore,  It is very essential for the pasta to be cooked nicely(Al Dante).

        Recipe

        Cook time: depends on your pasta.

        Prep time: 20 min

        Ingredients

        • 200g Elbow macaroni
        • 3 Hard boiled eggs.
        • 1/2 small green pepper
        • 1 cucumber, diced 
        • Small onion, diced
        • 1 tomatoe, diced
        • Mayonnaise
        • Salt and pepper
        • 134 g of tuna
        • Chilli powder (optional)

        Method

        1. Cook the pasta with salt according to the package. Drain it 1 min before the required time. Don’t wash the pasta. The starch will make the mayonnaise stick to the pasta.
        2. Put the pasta in a bowl. Mix the mayonnaise with the macaroni. Add the Veggies and stir. 
        3. Add tuna and  salt and pepper to taste.Finally add the eggs and stir gently.
        4. Garnished with chilli powder and serve.
        5. Enjoy!!
        Posted in Breakfast

        Simple Soft and fluffy Pancakes

        Pancakes are a nice delicacy that we all like to eat once in a while for breakfast or for a snack just because we want to. Have you tried making pancakes and failed? Have your pancakes turn into crepes? Or Hausa people might say “wainar flawa”. Well you have come to the right place .To be successful in your pancake making you have to follow the recipes exactly as it is. You can however try to play with the recipe when you mastered this one like adding fruits or oats or anything.

        Simple pancakes by DoctorChef

        Try this pancake with my amazing habiscus syrup/zobo syrup.

        Cooking time: 30

        Prep time: 15min

        Serving size: 14 pancakes.

        Ingredients 

        • 2 cups of flour
        • 4 teaspoons baking powder
        • 4 tablesspoon sugar
        • 1 teaspoon salt
        • 2 cups of milk
        • 2 large eggs
        • 2 teaspoon vegetable oil or melted butter.
        • 2 tablespoons of vegetable oil for frying.

        Method

        1. Whisk flour,baking powder, salt and sugar in a small bowl.
        2. Whisk eggs, milk and oil in large a separate Bowl.
        3. Add the dry ingredients to the wet ingredients and mix. Stop mixing when the dry ingredients are well incorporated into the wet ingredients.
        4. The batter is going to have lumps.do not over mix!!!
        5. Heat the non stick pan on medium heat. Take a kitchen roll and fold it into two.
        6. Dip the tissue in oil and rub it in the pan . Add 2 tbsp of pancake batter.
        7. When the pancake starts making bubble flip it. Remove it after 2 min and put it on a serving plate.
        8. Serve with hibiscus syrup or maple syrup or any syrup of your choice.
        9. Enjoy!


        Posted in Uncategorized

        Hibiscus syrup / zobo syrup 

        By DoctorChef

        Are you looking for an alternative to the almighty maple syrup? Well if yes you have come to the right place. This hibiscus syrup recipe came to me in dream…..ahah gotcha!! I am just kidding.I saw a dessert on Instagram glazed with hibiscus syrup…that’s when the ideas starts flowing. So I thought oh why not make pancakes topped with hibiscus syrup. Well it took time but I finally made it. 

        Firstly I washed the hibiscus. Boil it with water and add limes to it. The cooking time depends on how much sugar to water ratio. If you put too much water let it boil a little more until your desired consistency is reached.

        You can add this syrup to dessert , yoghurt, ice-cream and pancakes.

        Pancakes served with hibiscus syrup by Doctorchef

        Ingredients

        • 1 cup of Hibiscus flower
        • 2 cups of Water 
        • 1/2 cup of sugar
        • Lime (optional)

        Method 

        1. Wash and boil the hibiscus with 1.5 cups of water for 20min. Drain it in a fine mesh to separate the juice from the soft hibiscus flower.
        2. In a small saucepan, add 1 Cup of hibiscus juice and sugar, bring them to a boil and stir occasionally. If you are adding lime, cut it into pieces and add it to the mixture.
        3. Check it every 10minutes until ur desired consistency is reached.
        4. Enjoy!!
        Posted in Snacks

        Steamed Momos with vegetable filling.

        In the streets of Sarojini market, delhi, there is a stand that sell this amazingly made chicken momos that makes your mouth water like a dog. He might not be approved by hygienist but some street food taste so nice that you tend to ignore the warnings people tell you about buying food in the streets of India. Ever since I went to India I have been in love with the curries, biryanis, sweets(gulab jamun)  and others (momos and parathas). Yes I have to admit I was skeptical at first but upon the first bite, I lost my focus, I just wanted to eat more indian food, till this day. I searched and searched online after I left India, until I found the best momos recipe. I tried and succeeded!!…

        Momos/dumplings by Doctor chef

        I went through almost all the  momos before I remember to take a picture. 😃😄😜.

        Steamed momos by Doctor chef

        Recipe.

        Prep time: 40min

        Cook time: 60min

        Serving size: 14 momos

        Ingredients

         Dough

        • 1 cup flour
        • 1/2 teaspoon oil
        • 1/4 teaspoon salt
        • 3-4 tablespoon water for kneading 

        For vegetable filling:

        • Cabbage – 1 cup, packed, finely chopped
        • Carrot – 1/2 cup, finely chopped
        • Onion – 1, medium size, finely chopped
        • Green chilies – 1-2, finely minced
        • Garlic – 2 clove, finely minced
        • Ginger – 1/2″, finely minced
        • Soy sauce – 1 tsp
        • Black pepper powder – 1/4 tsp
        • Salt to taste

        Method

        1. Take flour, oil and salt in a bowl and mix it.
        2. Add water in small amount and knead to a firm dough. cover the dough  and keep aside for 30 min.
        3. Heat oil on medium heat.add the garlic and saute for 10 secs. Add the onions and saute for 30secs.
        4. Add all the finely chopped vegetables and saute on medium to low heat for 3-4 minutes
        5.  Add the soy sauce, salt and pepper and stir for 2 min.
        6. Switch of the flame and add 1-2tsp of  spring onion and stir.
        7. Take the dough and divide it into two equal parts. Shape each part into a 7inch long rod. Cut the rod into equal slice.
        8. Mold the slices into a ball and keep them apart in a container.keep then covered.
        9. Dust the board lighty or a clean countertop and roll until it is  2-3inch in diameter.
        10. The edges should be thin and the center thick.
        11. Add about 1-2tbsp of of fillings. Pick one side of the edge and start pleating. Form  pleats one by one and join them towards the end. Check below for a link.
        12. Keep the  momos covered until you are ready to steam them.
        13. Fill 1/4 a pot with water and bring it to a boil.grease  a colander with oil and put it in the pot. ***
        14. Gently place your momos inside and let them steam for 6minute until they are not sticky and are transparent. Cooking time depends on the thickness of your momos, the intensity of the flame and the the steamer you use.
        15. Garnish momos with Spring onions and serve momos with a spicy chilli chutney /hot sauce.
        16. Enjoy!!!

         




        Do you like this recipe? Drop your  feedback on the comment section below.

        **if center is thin and edges are  thick, your momos are going to stick to the steamer and will break while removing.

        **click this for a video on how to roll, stuff and  pleat momos.

        **If you have a steamer you can use it.

        ** This recipe was adopted from silusfood and vegrecipesofindia.

        Posted in Uncategorized

        4 pepper Hot sauce/chutney

        This hot sauce/ chutney recipe is my favorite. Because it is flavour infused with garlic and 4 peppers. I like to eat it with fries, chicken nuggets, chicken wings and fried fish. I also like to add it to my shawarma and rice dishes. You can basically add it to anything. I created this recipe when I made momos/Chinese dumplings.(recipe coming Up). Don’t be scared to try it …remember to add ketchup or more tomatoes if it is to spicy for your taste.. 

        Hot sauce/chutney Made by Doctor chef

        Ingredients

        8 Dried Red chillies soaked 

        4 Green chillies

        1 Green pepper

        4 Scotch Bonnet

        1 Tomato

        10 Garlic cloves

        2 tsp Sugar 

        2 tsp Venigar 

        2 tsp Soy sauce

        1/2 tsp salt

        1/3 cup of water

        2 tsp Oil 

        Method

        1. Bring 1 1/2 cups of water to a boil, place the tomato in the hot water and cook for 6 mins on high heat. 

        2. Drain the red chilies  from the water and add it to the boiling water. Cook on high for 3 mins. Turn off the heat. Drain water and cool the tomato and red chilies.

        3. Heat 1/2 tbsp oil in a pan, add the garlic cloves and saute for a min. Turn off heat and set aside.

        4. Once the tomato and red chilies reach room temperature, peel the tomato and discard the skin. 

        5. Blend the peeled tomato along with red and green chilis, green pepper, scotch bonnet, roasted garlic, sugar, vinegar, soy sauce, and salt to a smooth paste. Add 1/3 cup water for a smooth flowing consistency.

        6. Heat a 2 tbsp of oil in a pan, add the blended  paste and cook on medium heat for 4 mins stirring constantly so that it does not burn. Turn off heat and remove to a serving bowl.
        ****You can dilute the the hot sauce if it is too spicy with ketchup. Or add more tomatoes to your recipe 

        Try it out with my momos/dumplings 

        Momos /dumplings by Doctor chef