Noodles bring back memories of eating Maggie. In my childhood eating Maggie noodles was like a feast to me and my cousin brother. As we grew up, Maggie noodles too went through a lot of change but the grown-up Maggie was never the same :(.
The indianised Chinese Version slowly made place in to my top favourite food items, which I savoured while eating outside. I really don’t know whether the authentic Chinese would taste as good as our Indian rendition. I have tasted Chinese in probable the top restaurants, but my heart lays when it is prepared in the small eateries, where you get to smell the aroma of garlic. Mmmmm…Hungry..very hungry..
Taking into consideration our health, I prefer home-cooked recipes. That spares me from worrying about the added MSG, ajinomoto and other preservatives. Also it is not at all time consuming. A little bit preparation ahead of lunch/dinner and you are all set to eat right out of the pan.
G and I always have a debate over the schezwan noodles that he likes or hakka noodles for yours truly. Guess who wins (hihihih)!! So going with my favourite, here is the recipe for it. Hope you like it too..
Oil – 2 tablespoons
Garlic paste – 2 teaspoons
Green chilli paste – 1 teaspoon
Cabbage (shredded) – ½ cup
Green Capsicum (thinly sliced) – ½ cup
Onion (thinly sliced and separated) – 1/3 cup
Carrots (thinly sliced) – 1/3 cup
Boiled noodles (as per packet instructions) – 100 gm
Vinegar – ½ teaspoon
Soya Sauce – 1 teaspoon
Salt – to taste
- Heat oil in a kadhai/wok and sauté garlic paste, chilli paste.
- Add cabbage, capsicum, onion and salt in proportion to the veggies. Stir fry.
- Add the boiled noodles, vinegar, soya sauce and mix well for nearly 4-5 min.
- Serve hot.
- The vegetables shouldn’t be fully cooked.
In India a majority of people eat salads or raitas only as accompaniments in our lunch or dinners. But there is so much more to it than just another salad. If you mix the right ingredients, get that flavor you can create tasty dishes for breakfasts, snacks or even as a light meal when you need one. All you need to do is be ready to try out different options and get out from that mindset of seeing salads or raitas as just a side dish.
Now-a-days we’ve tons of gourmet stores in India & loads of cooking websites that help us make non-typical dishes. So why wait go ahead and have fun.
I was recently going through good food India, where I spotted this recipe. So easy and quick to make. I am a lover of variety of salads so this is my kind of dish. I made little changes to the main recipe and used things that were available to me at given moment. I loved it and am sure you’ll love it too.
Baby potatoes – 250 gms
olive oil – 5 teaspoons
lemon – 1/2 , juiced and zested
red chilli – 1 finely diced
Radish – 100 gms sliced
iceberg lettuce – 1, leaves separated
Chives – 2 heaped tablespoons, finely chopped
Cottage cheese/ Paneer – 250 gms, sliced into 8 squares
Salt – to taste
- Cook the potatoes in boiling water for around 15 minutes, until tender.
- Mix 2 teaspoons of olive oil and lemon juice with some salt. In another small bowl, mix 2 teaspoon olive oil with the chilli and a pinch of lemon zest. Drain the potatoes and rinse in cold water. Allow them to cool slightly, then peel and slice. Gently toss the potatoes in the oil and lemon dressing. Put on a serving plate with radishes, lettuce and chives.
- Heat a non-stick pan with a teaspoon of oil. Fry the paneer for a minute on each side, until golden. Add the chilli and lemon oil to the pan and mix around to coat it. Lay out the hot paneer slices on top of the salad and serve.
- The main recipe used halloumi. I replaced it with paneer.
- You may also replace chives with very tender spring onion, finely chopped.
- Make it vegan by adding tofu.
Back to blogging after all the festivities of Ganapati. I must confess I have had loads of sweets, especially modaks. Not that I am complaining but one tends to get other cravings too. So back to savory cooking!!
Sometimes there are days when I spend more time in the kitchen than I usually do and I end up making tiny bit of snacks to gobble up every now and then. There was lunch, there was gharge i.e. sweet pumpkin puris (again sweet!!!) and yet I wanted to make something for the evening snack. I usually have mushrooms in the refrigerator and saw a green bell pepper next to it. So what can be done with these things. Think think..
Actually without thinking much I started cooking what came to my mind which would need minimum efforts. And here it was. Girish and I actually ate it off the pan. Couldn’t wait any longer. Hope you guys like it too just like we did!!
Button Mushrooms – 15-18
Green Bell Pepper/ Capsicum – 1 finely sliced
Ching’s Secret Dark Soy Sauce – 1 ½ tablespoons
Ching’s Secret Green Chili Sauce – 1 ½ teaspoons
Oil – 2 tablespoons
Garlic (finely chopped) – 1 ½ tablespoons
Salt- to taste
- Roughly slice the mushrooms vertically.
- In a fry pan heat 1 tablespoon oil and add ¾ tablespoon finely chopped garlic.
- Sauté the garlic for a minute and then add the sliced mushrooms.
- Sauté the mushrooms on high heat till it starts leaving water. Strain the water and transfer the mushroom-garlic mixture back to the pan.
- On medium heat stir fry the mushrooms till they have dried up but not charred.
- Meanwhile in another frying pan add the remaining oil and garlic and stir for a minute. Add the sliced green bell pepper. Keep stirring in between.
- Till the mushrooms are ready the bell pepper slices should be done.
- Now add green chili sauce and soy sauce to the mushroom pan. Add a little salt and mix well. Stir this on a medium flame.
- Add the sautéed green bell pepper slices to the above mixture and turn off the gas.
- Mix well and serve hot.
- Always taste the mixture before adding salt, since soy sauce has good amount of salt in it. Sometimes it may not be necessary to add any.
- Even if the mushrooms sweat a lot, do not panic. It happens to be that mushrooms have lot of water and they tend to release it. Just strain the water and you are good to go.
- You may also add any other colored bell peppers.
It’s me Girish, posting a recipe today instead of Deepa, your regular chef at foodlyrics.
I wasn’t much of a cook other than preparing tea, coffee, sandwiches, pizzas and a few simpler recipes.
Thanks to Deepa and her love of cooking that I was introduced to a lot of variety and advance level of cooking recipes and ingredients which I would never have known otherwise. One main element that I always try to keep going is that any dish should be quick, easy and simple to prepare. I don’t know many guys who spend a lot of time in the kitchen for various reasons (debate which I don’t intend to start ;)) but for all those who are interested and yet keep themselves away due to the fear of getting into complicated recipes and putting in tons of time… my effort is to share dishes that are way too easy to cook and don’t take much of your time.
So here we go, this is my version of the Schezwan noodles. But instead of the trouble (for me) to prepare the sauce/chutney… I’ve used Ching’s Secret Schezwan Chutney. We’ve chopped the vegetables at home but to further simplify the process you can get a packet of diced or finely chopped vegetables specially for Chinese style recipes at any vegetable mart or a local grocer who stocks such items. Make sure they are fresh.
Go ahead and enjoy, I hope you all like this quick version and share it across with your friends.
Ching’s Secret Hakka Noodles – 1 packet 150 gms
Ching’s Secret Schezwan Chutney – 2 1/2 tablespoons
Mixed vegetables (cabbage, french beans, carrot, spring onion, capsicum) – thinly sliced – 4 cups
Onion – 1 medium sliced, finely sliced
Oil – 2 tablespoons
Garlic paste – 1 teaspoon
Vinegar – 1 tablespoon
Salt to taste
- Cook the noodles as per the packet instructions.
- In a big wok, heat the oil and add the garlic paste and onions. Saute till onions become transparent.
- Add vegetables, Ching’s Secret Schezwan Chutney, vinegar, salt and saute for 2 – 3 minutes.
- Add the noodles, mix gently so that noodles are well coated with Ching’s Secret Schezwan Chutney and vegetable mixture.
- Serve hot!
- Please note while sauting the vegetables, they shouldn’t be overcooked. They should remain quite raw, that’s the key.
- Using a pair of cooking tongs while mixing the noodles will help ease the mixing process.
- If you know how to, enjoy it with a pair of chopsticks.. cause I don’t