15.4.17

Veg Hakka Noodles

Last day of Lent with Veg Hakka Noodles


Ingredients;
Noodles- 1pkt, preferably Hakka
Onion-1, medium sized, sliced lengthwise
Bell pepper- 1, sliced lengthwise (mix different coloured peppers)
Carrot-1, juliened
Cabbage- 1 cup, shreded
Mushrooms-1 cup, roughly chopped
Celery-2 stalk, finely chopped (optional)
Spring onions- 3 to 4, finely chopped, stalk and leaves separate
Oil 3 tbsp
Soy sauce- 2 tbsp ( Soy- ginger sauce if available)
Tomato sauce-2 tbsp
Vinegar-1tbsp
Pepper-1/2-1tsp

Boil water and cook the noodles as per packet instructions. Drain the noodles and leave it immersed in cold water. Heat the oil in a wok/pan on high flame. Saute the onions for a minute. Add the mushrooms, carrots, cabbage & spring onion stalk. Saute on high flame for 2 mins. Add the sliced bell pepper and celery. Saute further for a minute. Drain and add the noodles, pepper powder, soy, tomato sauce and vinegar. Toss/Mix well. Sprinkle spring onion leaves and switch off the flame after a minute.
Serve!!!!!!

It is difficult to get the taste similar to takeaways/restaurants. This is because the recipe requires the oil/wok to be really hot. Our kitchen hobs  cannot deliver the same heat as the gas burners used in restaurants.

There was enough salt in the soy sauce so did not add extra salt.


11.3.17

Red Kidney Beans (Rajma) & Spinach Curry


Ingredients
Red Kidney Beans-2 cups, cooked
Spinach - 2cups, chopped
Onion-1, medium sized, finely chopped
Tomatoes- 1 can, crushed/chopped
Coriander leaves- 2sprigs, chopped (optional)
Garlic- 1tsp, minced
Garam Masala- 1/2tsp
Chilli powder-1tsp
Turmeric powder-1/4 tsp (optional)
Salt as per taste
Water-1 cups
Oil-1tbsp

Heat the oil in a pan/pressure cooker. Saute the onions. Add the chilli powder, turmeric powder and garam masala. Roast for few seconds. Add  the tomato,minced garlic, cooked beans, spinach and salt as per taste. Pour1 cup of water. Cook until the gravy thickens. If using a pressure cooker, cook  until 1 whistle. Sprinkle chopped coriander leaves. Serve with roti or rice!!!!!!

If using dry beans- soak it for 4-6 hours, pressure cook until 2 whistles. Drain the water and rinse the beans well.
If using canned beans, drain the water and rinse the beans well.
You may use fresh tomatoes  instead of canned ones.