Coriander- Coconut Chutney

bunch of coriander leaves- chopped
handful of scraped coconut
1 tsp cumin seeds
1 small clove of garlic- chopped
salt to taste
1 green chilli- chopped
1/4 water

Grind all the ingredients above to a fine paste.

Give tadka of 2 tbsp oil, 1 tsp rai seeds, curry leaves, 1 red chilli, 1/2 tsp urad dal and 1/2 tsp chana dal.

Tomato Soup

Ingredients:
3 tomatoes
1/4 onion/ shallot
2 tbsp salted butter
1 tbsp all purpose flour
1/2 cup of whole milk (may need more later)
1/4 cup heavy cream
1 bay leaf
1 tsp black pepper
1 tsp white pepper (optional)
1-2 tbsp sugar
salt to taste

Method:

Bring a pan of water to boil and immerse the tomatoes and cover for about 10-15 minutes. The tomatoes' skin will begin to peel off. Cool, peel and puree in blender.
Heat a pan to low heat. Melt the butter. Add the bay leaf and white & black pepper. Add chopped onions. Let onions cook until translucent (not more than 4-5 mins)
Add flour and whisk so as to not have any lumps. Let cook a little bit (2-3 minutes it will turn a light brown, it should not be dark brown).
Add the milk slowly, whisking to combine the flour with the milk. Bring to boil and simmer.
Add the tomato puree, cream, salt and sugar, let simmer.
Adjust cream, salt and sugar to taste.

Crumbs:
Cut bread slices into desired shapes.
Sprinkle olive oil over the bread.
Heat oven to 400 degrees F.
Insert the bread pieces over an aluminum foil or oven safe dish.
Let toast for 5 minutes until crispy.

Indo-Chinese Hakka Noodles Recipe

Ingredients:
1. Ching's Secret Hakka Veg Noodles packet
2. Veggies - 1 Onion, 1 green/red pepper, some beans etc.
3. One spring onion
4. Red chilli paste or chilli-garlic paste (hot)
5. Soy sauce
6. 2 eggs

Directions: (serves 2)

Cook Noodles:
1. Boil water as instructed on Ching's noodles packet. Add salt to the water when boiling.
2. When water is boiling, drop the noodles in it, stir with a wooden spoon so that the noodles will not break apart.
3. Cook for only 3-4 minutes until the noodles become soft, but not fully cooked. Eat a noodle and see for yourself. It should still be a little "kacchha".
4. When cooked al-dente, remove from stove, drain the water from the noodles, and immediately rinse the noodles with cold water to stop them from cooking any further. Rinse until the noodles come to room-temperature.
5. Keep the noodles immersed in cold water until we use them, so that they don't cook anymore, and don't stick to each other.

Final Preparation:
1. Chop a few veggies (onions, green and red peppers, beans etc.) into vertical strips.
2. Over a skillet or wok, heat some oil, add chopped garlic pieces and onions. Stir for a while until the onions start becoming soft, but not fully cooked.
3. Add chopped veggies, chilli paste to taste and one tsp soy sauce and stir fry. Add salt and pepper on top.
4. When they are half-cooked (not too soft), move them to one side of the skillet.
5. Break two eggs on the other side of the skillet and beat it until scrambled and fully cooked on the skillet itself.
6. Add in the half-cooked noodles and stir well, ensuring that the noodles don't break apart.
7. Add another tsp chilli paste, another tsp soy sauce and sprinkle some red chilli flakes on top. Do a taste check to decide whether you want hotter or saltier and do the needful with either chilli paste or soy sauce.
8. Cook for a minute or two.
9. Chop up spring onion into small pieces and sprinkle on top of the noodles.
10. Serve hot.