• Boil water with salt. When water is boiling, add noodles to cook per the instructions. 
• Before the last 2-3 mins, add brocoli.
• When time is up, save 1 cup of water aside. Rinse in cold water and drain the noodles and brocoli
• Heat 2-3 tbsp of seasme oil in a pan in high heat.
• Add ginger, grlic and white of the spring onions.
• Add oyster sauce, Japansese bbq sauce, chili oil, vinegar and soy sauce. Bring to boil.
• Add noodles and brocoli. Mix well.
• Add small amounts of the saved water if the noodles is too dry and mix well.
• Add green spring onions and peanuts.

• Velvet the chicken - Mix cornstarch, salt and rice hour. Add chicken to mx. Add water little by little and mix well. Chhicken should look as if mixed in a slurry.
• Deep fry chicken until golden brown. Double fry for better crisp.
• Mix orange juice, sweet chili sauce, child flakes, vinegar, msg and soy sauce in a container. Keep aside.
• Heat oil in a pan. Fry garlic and ginger. Add the cook in heat for a min.
• Add chicken and cook for a min until all pieces are coated and glazed.
• Take off heat and add sesame seeds.

• Heat oil in a pan. Lower heat to low. Add garlic and saute for a minute.
• Add onions and some salt. Saute for 2-3 mins.
• Add capcsicum and saute until soft.
• Add paprika and cumin. Saute for 1-2 mins.
• Add tomatoes and tomato paste. Cook covered until raw smell is gone and mushy.
• Add basil or corriander leaves. Saute for a min.
• Add whites to the pan. Continue cooking in low heat and covered to poach.
• When done, add yolk and turn off heat. Leave it covered for about 5 minutes until done & gooey in heat.

• Tomatoes - 2 (1/2 inch cubes - 1.2-2 cups)
• Garlic - 4-6
• Cashew - 12-15
• Coriander leaves - 1 cup
• Green chili - 2

• Heat oil and butter in a pan.
• Add whole garam masalas and cumin. Saute until fragrant
• Add onion. Fry until lightly brown.
• Add ginger paste and fry until raw smell is gone.
• Add ground paste and cook until raw smell is gone. 
• Add masala powders and salt. Cook until raw smell is gone.
• Add water 1/4 cup at a time and continue to cook until oil separates
• Add kasuri methi and cook for 2-3 mins.
• Add Egg. Add water to bring to desired consistency and bring to boil for a minute or two.

Reference

• Heat ghee and oil in  pan. Fry cashews and raisins. Remove and keep aside.
• In same oil, fry crushed pineapple. Remove and keep aside.
• In same oil, add rava and roast continously until very light brown. The roasting is super necessary. Too less roasting will make it soggy and too much will make the dish grainy.
• Add cloves and fry for a couple of mins.
• Add pineapple juice and hot water. Cook down to dry.
• When cooked down add fried pineapple / raisins / cashews.
• Add sugar and cook until mixed and dish thickens. Remove from heat and allow to cool