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.
I always wonder whether the Nankhatai (an Indian biscuit) is some way related to these cookies, maternal paternal relations
Serves – 5
All purpose flour- 1 ¼ cup
Baking Powder- 1 tspn
Salt- ½ tspn
Chocolate chips- 150 gms
Brown Sugar- 6 tbspn
White Sugar- 3 tbspn
Unsalted butter (softened) -100 gms
Vanilla Essence- 1 tspn
- Sieve together the flour, salt and baking powder 2-3 times. Keep it aside.
- In a bowl beat the egg along with the vanilla essence.
- In another bowl mix together the butter, brown sugar, white sugar and with a hand mixer mix it along with the egg and vanilla essence mixture. Beat till the sugar is properly dissolved.
- Add the flour mixture gradually till it forms a batter and take care no lumps are formed.
- Add the chocolate chips in to the batter and mix well with a spatula.
- Pre-heat oven to 180 degrees Centigrade.
- On a non greased cookie sheet or normal OTG tray evenly place small amount of this mixture with the help of a spoon. Press gently so it forms a cookie shape. Take care that enough space is left between each cookie.
- Place the tray in the middle and set the oven on both coils. Bake the cookies on 180° Centigrade for 10-15 minutes or till the cookies become golden in color.
- Remove the cookies from the oven. Let the cookies remain on the tray for 5 minutes. Later transfer them on a wired rack for cooling.
- Enjoy the cookies!!
For baking any dish please follow the correct weights and measurements with measuring cups.
Using a wooden spatula will always help.
Store the cookies in an air tight jar.
While baking always use eggs at room temperature.
For weight watchers use castor sugar instead of white sugar.
My Personal Favorite, Cookies with milk!!
Serves – 5
Barik rava (fine semolina) - 2 cups
Ghee - ½ cup
Sugar - 1 3/4 cups
Water - 1 cup water
Elaichi powder (cardamom) - 1 tea spoon
Raisins for toppings - optional
- Roast rava on a medium flame along with the ghee in a pan till the rava turns little brown in color. Keep it aside.
- In another pan, heat the water and sugar mixture on medium flame, stirring continously till the sugar dissolves. Increase heat and bring the syrup to boil till it a reaches single thread consistency.
- Add this syrup slowly to the rava and keep stirring to avoid lump formation. Add the cardamom powder.
- Keep this mixture aside and let it cool for couple of hours. Once it is cooled it thickens.
- Make laddus of this mixture. (small round balls).
Always use fine semolina for making any type of semolina laduus.