Veg Hakka Noodles

Hakka noodles, absolutely simple and easy dish which is all time children favourite! My kiddo gets excited as soon as she makes it out that noodles are cooking in the kitchen. If you want to make your kiddo happy, then do try this out and your kiddo will keep asking for more. Health wise, its good and you can make your kids eat all the veggies without any fuss.

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INGREDIENTS:

1 packet of Hakka noodles
1 small Carrot, julienned
10 French beans, finely chopped
1 small Bell pepper, finely chopped
5 to 6 Mushrooms, finely chopped (I used Button Mushrooms)
3 to 4 Spring onions
4 Garlic pods, minced
1 tsp White vinegar
1 tbsp Soy sauce
2 tsp Tomato sauce
1 tsp Chilli sauce
1 tbsp oil for stir frying + 1/2 tbsn for coating the noodles
salt to taste
Black pepper powder to taste
Water to cook the noodles

METHOD:

Heat enough water in a deep bottomed pan. Add salt and a few drops of oil and let income to a boil.

Add in the hakka noodles and cook as per the instructions given on the package. Take care not to overcook the noodles.

When the noodles are cooked, drain them in the colander and rinse with cold water. This will stop the noodles from cooking further.

Add few drops of oil to the noodles and mix gently, ensuring that oil gets evenly coated on the noodles so that they don’t stick together. Keep them aside.

Heat oil in a wok. Add onion and garlic and sauté for a min.

Add in all the veggies and stir fry then over high flame. Maintain the crunchiness of the veggies.

Add the hakka noodles and toss it well.

Add in all the sauces, vinegar, black pepper and salt and toss making sure that noodles are well coated.

Garnish with spring onions while serving.

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Enjoy!!

Veg Fried Rice

Fried Rice is something that is a hit with my friends and family. Even, my 2 year old daughter loves it to the core. I especially love it as its super easy to make and you can whatever veggies you have in hand. A great way to use the leftover rice sitting in your fridge, turning them into lip-smacking dish within no time. Perfect for times when you don’t feel like cooking or when you need to fix something quick. No fuss to look for ingredients and makes a complete meal being loaded with so many veggies!!

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It goes well with Munchurian, Chilli Paneer or any other Indo-Chinese dish of your choice 🙂

INGREDIENTS

2 cups Cooked rice (It tastes better if you have leftover rice from previous before)
1 small Onion, Chopped
4 Garlic pods, Minced
1/4 cup French beans, Finely chopped
1/4 cup Mushrooms, Chopped/sliced
1/4 cup Broccoli, Chopped
1/2 cup Cabbage, Shredded
1/4 cup Carrot, Chopped
3 Tablespoons Soy sauce
1 Teaspoon Vinegar
2 Tablespoon Chilli sauce
2 Tablespoon Sesame oil
One bunch of Spring onions, Finely chopped (Can also be used in garnishing)
2 Teaspoon Black pepper powder
Salt to taste

METHOD

Heat oil in a wok. Add onion and garlic and fry until onions are translucent.

Add in all the veggies and stir fry for few minutes on high heat. The crunchiness of the veggies should be maintained. Care should be taken not to burn the vegetables.

Add the rice to the veggie. Stir fry for few seconds and then add soy sauce, vinegar, salt, black pepper powder and chilli sauce. Stir and fry the rice and veggie mixture until sauces fully coat the rice and veggies.

Garnish with spring onions and serve.

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Notes:

  • You can add pineapple to get the tangy taste to the rice.
  • The rice used should not be overcooked, otherwise the texture of fried rice will not be good. We want rice grains to be separate and dry without any moisture, which is why leftover rice is the best option. But, you can make it with fresh rice too. Take care to let the rice cool completely before using.

Baked Vegetable Munchurian

I am a big fan of Indo-Chinese cuisine, especially vegetable munchurian that compliments very well a bowl of fried rice or Hakka noodles. But, I have always tried to the avoid cooking it due to the enormous amount of oil the balls soak up during frying. So, I came up with the idea of baking the balls in the oven. The baked munchurian dumplings are crisp from inside and soft from inside. Now, I don’t have to worry for all the extra calories that will add up into my body because of the oil from frying. Totally guilt free enjoyment!

Veg manchurian is made in two different styles : Dry manchurian and Munchurian with gravy. Dry manchurian is normally served as an appetizer, which is a big hit with my guests every time. Munchurian with gravy can be served with noodles or fried rice and makes a complete meal. Loaded with veggies, almost oil free and lip smacking in any form you make them!

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Today, I am sharing the recipe of Munchurian with Gravy 🙂

Ingredients –

FOR MUNCHURIAN DUMPLINGS:

1/4 Cup Cabbage, Shredded very fine (I use my food processor to finely shed the veggies which saves me a lot of time)
2 Carrots, Shredded very fine
1/4 Cup Cauliflower, Shredded very fine
Half Capsicum (Bell pepper), Very finely chopped
1 Cup Rice, Cooked
1 Tablespoon Soya sauce
Around 5 Tbsp corn starch
4 Tablebspoon All purpose flour (maida)
1/2 Teaspoon Salt
1/2 Teaspoon Black pepper powder
Oil to brush the dumplings before baking

FOR THE GRAVY:

One small onion, chopped lenghtwise
1/4 cup mushrooms
1 green bell pepper ( capsicum/ simla mirch) cut into pieces
5 Garlic cloves, Minced
2 Tablespoon Green or Red chili sauce (You can reduce or increase the amount as per your taste)
1 Tablespoon Tomato sauce
3 Tablespoon Soy sauce (or to taste)
2 Tablespoon corn starch
1/2 TeaspoonBlack pepper powder
2 to 3 Cups Water
1 Tbsp Oil

For the munchurian balls:

Pre heat oven to 400 deg F. Line the baking tray with parchment paper and keep aside.
In a microwave bowl, add the veggies and put it in the microwave for 5 min.
Let the veggies cool down and the add black pepper, soya sauce, salt and mix well.
Add rice, corn starch and all purpose flour gradually and knead the mixture until it can hold together and you can shape them into balls to shape.
Arrange these balls on the baking tray leaving some space between them. Brush them with little oil and put the tray in the oven.
Bake for around 30 minutes and then broil them for one minutes so that they get a golden brown colour. (Turn the balls with a tong twice in between to ensure that they bake evenly)

For the gravy:

Heat oil in a pan. Add in the onions and garlic, sauté for a min.
Add the mushrooms and capsicum and sauté for a min.
Add salt, black pepper, soya sauce, tomato sauce, chilli sauce and mix well.
Add water, as required. Let it come to boil.
In a separate bowl take corn starch and add little water to it, mix to form a smooth paste. Add this to the boiling gravy and lower the heat. The gravy will start to thinker slightly.
Add the dumplings to it, cook on low heat for a min.
Take it off the heat and garnish with spring onions.
Serve with Fried Rice or Hakka Noodles.

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Enjoy!

Taheri with Vegetables, Dal Badi and Soya Nuggets

Taheri is a simple, decent and aromatic rice preparation with the blend of vegetables and spices. This rice preparation is close to my heart and my family’s comfort food. Its easy to prepare and is a complete meal in itself.

When I was a child, I would ask my mum to cook Taheri every other day and no matter how many times I ate, it would still feel the urge to eat again. I simply loved that way she cooked and even after trying for so many times I have not been able to get that taste in my preparation. I guess that is what is called Magic of mum’s hand!

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Ingredients:

Rice – 1 cup (washed and soaked in water for around 20 min)
Potato – 1 large (Diced)
Tomato – 1 large (Finely chopped)
Onion – 1 (Chopped)
Peas – 1/2 cup
Lentil nuggets (Dal Vadi) – 1/4 cup
Soya Nuggets – 1/4 cup (Soaked in water for around 30 min prior to cooking)
Cauliflower – 1/4 cup
Chopped Ginger – 1 inch piece
Turmeric powder – 1 tsp
Chilli powder (OPTIONAL)- to taste
Salt – to taste
Garam Masala- 1/2 tsp
Cumin seeds – 1 tsp
Green Cardamom – 2
Cloves – 4
Water – Around 2 1/2 cups
Oil – 1 tablespoon

Method :

Heat oil in a pressure cooker. Add cumin seeds, cardamom, cloves and the vadis.

Fry till dal vadian turn golden in colour.

Add the onion and when they turn translucent add ginger and cook.

When the raw smell of ginger goes away, add in the tomatoes and fry until soft.

Add in the potatoes and cauliflower, and fry them for few min.

Now add in the rice, peas, soya nuggets, turmeric powder, Garam masala and mix until the masala coats the rice.

Add the water and pressure cook on medium heat for 2 whistle. Let the cooker cool off completely before opening.

You can even garnish it with coriander if you like.

Serve hot with Cucumber raita and Salad.

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Enjoy!

Recipe courtesy: My mum ❤ ❤

Quinoa Stuffed Achari Mirch

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Had some leftover Quinoa sitting in my fridge and I wanted to try something new and innovative out of it. So, I thought of giving the traditional Bharwan Mirch a new filling. Here I present Achari Bhawan Mirch in a new avatar as Quinoa Stuffed Achari Mirch. Its simple, aromatic, decent, lip-smaking and healthy! Quinoa gives a distinctive nutty taste to the peppers making them even more rich and flavourful.

Try it and you will fall in love with it 😙 ❤

Ingredients –

Big Sized Chilli Peppers – Around 15 (Washed and slit lengthwise)
Chickpea flour (Besan)- 1/4 Cup
Quinoa- 1/4 Cup (Cooked)
Red Chilli Powder- as per your taste
Turmeric Powder- 1/2 teaspoon
Coriander Powder- 1/2 teaspoon
Mango Powder (Amchoor)- 1/2 teaspoon
Fennel Seeds (Saunf) – 1 teaspoon
Asafetida (Hing)- A pinch
Cumin Seed- 1/2 teaspoon
Mustard Seeds- ¼ tsp
Oil – 2 tablespoon
Salt – to taste

Instructions-

Heat one tablespoon oil in a pan and add hing, cumin seed, saunf and mustard seeds to it. When the seeds start to crackle add the chickpea flour (Besan) and all other dry ingrediants to the pan. Roast it over medium heat until the raw smell of besan goes away and it turns light brown in colour.

Switch off the heat and let the mixture cool.

After it has completely cool down, add in the quinoa. Mix well.

Stuff the mixture into the peppers.

Heat 1 tablespoon oil in a pan and to it add the stuffed peppers. Cook on low heat untill the peppers turn soft and tender.

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Enjoyi!!

[This post is inspired by my dear friend Garima’s recent post on Rajasthani Achari Bharwan Mirch]

Quinoa and Beetroot Croquettes

As a mother of a 2-year-old, who is a fussy eater,  I constantly have to try innovative ways to make my  food appealing, both in terms of taste and look. My daughter is a big fan of chatpata stuffs (The credit goes to me!) and would simply throw up if I give her something she doesn’t like. The best way to such feed fussy eaters is to create something keeping their taste buds in mind. Not to forget, it should be appealing to!!

There are a number of things that she even doesn’t like to see, forget about eating and Quinoa is on top of her “NO” list.

Quinoa being high in protein content and a goof source of iron and fibre is like a blessing for vegetarians like me.  I love it even more because of the fact that it can be cooked and eaten on its own as well as combined with other ingredients to give it a new look altogether.  So, I have been trying out ways to incorporate quinoa in her diet without her even knowing it.

As I was thinking of something new, I recalled how my non-vegetarian friends incorporate quinoa in their kebabs. I adapted this and came up with something vegetarian to suit our palate.

What would you say if I ask “What will happen if we combine 2 healthy ingredients together, and that too in the form of a chatpata snack???”

“The result will be MAGICAL!!” I would say

I thought of combining QUINOA and BEETROOT  in the form of croquettes and it turned out super delicious. They were gone within minutes of making. And guess what??? It’s made with just 1 tsp oil . Isn’t it amazing!!!

Taste ka tadka along with health 🙂 ❤

IMPORTANT: If your kids is fussy about eating quinoa, these croquettes are a perfect way to make them eat it without any fuss ❤

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Ingredients

Quinoa – 1 cup; cooked (I used rice cooker to cook it)
Potatoes -2 large; boiled and mashed
Ginger-1/2 inch piece; minced (you can also use ginger paste)
Carrot – 1 Finely chopped
Beetroot- 1 Finely chopped
Capsicum 1 Finely chopped
Frozen Corn – 1/4th Cup, thawed
Garam Masala-1 tsp
Chaat Masala- 1 tsp
Fresh Coriander
Green chillies -2 Finley chopped
Corn flour – 1 tsp
Salt- to taste

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Instructions

Take a microwave bowl and to it add finely chopped carrots, beetroot, capsicum and corn. Microwave them for 5 min so that they are cooked.  (You can also add spinach. I was running out of it so didn’t use it)

Let the vegetables cool for few minutes. Now add in the mashed potatoes along with ginger, coriander, green chillies and all the dry ingredients. Mix well. Check the seasoning.

Made round croquettes with the mixture.

Heat a non stick pan. Place the Croquettes and cook on both the sides. Let it develop a golden color on one side before flipping over and repeat the process for the other side as well. Take care not to break them while flipping.

Serve them with Tomato Sauce and Coriander Chutney. You can also use these Croquettes in burgers which kids all time favourites.

10379909_805349466162320_7920569191020401484_oEnjoy!!

Sprout Salad with Almonds and Pepita

I am not very fond of salads, but when it comes to sprout salad I am the first one to gobble it all up. It is quite easy to fix a sprout salad to suit your palate by altering the dressing. Just be a little innovative and simple sprouts can create magic. My favourite among the sprouts is the moong bean sprouts.

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I love it because of its high nutritional value and low cholesterol content. You can check the complete Nutritional value of Moong Bean sprouts by clicking here. Moong sprouts can be brought from market, but I prefer to sprout them at home because the longer you store them, the more nutrients they lose, and the more bacterial growth occurs in them.

Sprouting moong beans at home is quite easy. Here is my way of sprouting moong beans at home:

Wash the moong dal and soak it in water in a covered container, overnight. Drain the water from the container, the next morning and cover the container again. Keep this container in a dark place for a day and check it the next morning again. You will see tiny sprouts coming out. You can also tie the overnight soaked moong beans in a wet muslin cloth and leave them in it for a day or two (Note: Keep sprinkling water on the muslin cloth if you feel that all the moisture has evaporated). When you open the muslin cloth after a day or two you will be pleased to see tiny sprouts coming out.

Once the sprouts are ready, just throw in your favourite fruits, veggies and nuts along with the dressing and enjoy the crunchy salad.

Here is my version of Moong Sprout Salad:

Ingredients

2 Cups of Sprouted Moong Beans
1 Small Onion, finely chopped
1 Medium Size Tomato, finely chopped
1/4th Cup Zucchini, finely chopped
1/4th Cup Roasted Pepita
1/4th Cup Almonds
1 Green Chilli , finely chopped
1 Tsp Lemon juice
Salt to taste
Black pepper powder to taste

Take the sprouts in a bowl and mix all the ingredients in a bowl, except salt and pepper. Add in the salt and pepper only once ready to serve.

You can steam, boil or stir fry the sprouts before combining the ingredients, but i prefer them raw. The crunchiness makes me want more of it ❤

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Enjoy!