Stir Fried Hakka Noodles

 I have always wanted to get Hakka noodles right and Tarla Dalal's recipe came just to my aid this time. I did make a few changes like adding pepper powder instead of red chillies. It turned out a great dish. Here is the recipe for you.

STIR FRIED HAKKA NOODLES

Ingredients


2 tbsp oil
3 tsp chopped garlic pods
2 carrot finely chopped
1 1/2 cups shredded cabbage
1 cup finely sliced capsicum
1/2 cup chopped spring onions whites
1/2 cup peas and corn kernels
3 cups boiled Hakka noodles
2 tsp soy sauce
Pepper powder to taste
salt to taste




To Garnish
1/4 cup shredded cabbage or 
1/4 cup chopped spring onion greens




Method


Boil 6 cups of water with a dash of oil and salt .When the water is boiling add a pack of Hakka noodles , turn the heat off after a minute or so.. close the pan and let the noodles cook .Then drain the water and keep the boiled noodles aside.


Heat the oil in a wok or frying pan over a high flame.
Add the garlic and stir-fry for a few seconds.
Add the cabbage, capsicum ,carrot and spring onion whites and stir-fry over a high flame for a few  minutes.


Add peas and corn kernels, add salt and let the vegetables cook.
Add the noodles, soy sauce ,pepper and salt. Mix well and stir-fry for 2 minute.
Serve hot , garnished with spring onion greens.

Tomato Jam

Tomatoes are in bounty in my city this season. It is a colour feast to see the carts in the lovely red. I have tried Jam yesterday , will try sauce , ketchup and chutneys soon.Depending on the success i have with them I will update the recipes too.


Here is the easy recipe of Tomato Jam






Ingredients :
To make about 400 grams of Jam


Tomatoes - Finely chopped 6 cups 


Sugar  -  2 cups 


Apple  -  1


Ginger freshly grated  -  1 tsp


optional additions can be :


cinnamon powder -  1/2 tsp


Cloves ground  -  1/2 tsp

Method 

Peel and remove the seeds in  the apple. Chop into small pieces and blend it along with the tomatoes to a puree. You Can blanch if you prefer..Just wash the tomatoes and drop them into boiling water for 15 to 30 seconds. Put them into cold water again to stop the cooking .the skin will peel off very easily . Lo tomatoes are blanched. I prefer to eat with the skin on .. The chunky bits in the jam are tasty.

Add the puree and and add one and half cups of sugar in a deep and thick bottom pan and place it on the stove on high heat.

When it melts check for the sweetness and add if necessary. Continue cooking till the puree is reduced to one quarter till the required consistency . 

Add lime juice and reduce the heat.  Add grated ginger and the optional powder (to taste).

Let the puree cook until to a consistency of sauce. Then turn the heat off and let it cool. The jam will thicken when it cools. Fill in your jars when its completely cool.

Store in refrigerators as no preservative is added.

Enjoy with Bread or Chapatis.

Rice and Coconut Milk Payasam

Makara Sankranti is celebrated in most parts of Southern India. We usually make Sihipongal , Khara Pongal, and distribute Ellu and bella. This time with Ellu Bella, I made one simple payasam with coconut milk. It was very easy to make and excellent in taste. 

Ingredients: 

Cooked rice - One  cup

Jaggery - 3/4 cup ( more if its your taste) 

Coconut milk - 2 cartons of 200 ml each ( 400 ml)

Cardomom powder - 1 tsp


Ghee  1 tsp

Dry Fruits - Cashew, Almonds, Pistachio and Raisans.

Method


Cook the rice in a pressure cooker with a little coconut milk for flavour.


Melt the jaggery  in a deep bottom pan by adding very little water. 

When it melts, add the cooked rice and mix well. Add kesar and cardamom powder.

When the mixture starts boiling add  200 ml of coconut milk and a little water.

Mix well and let it come to a boil. Add the rest of the coconut milk and reduce the heat. 


Turn the heat off and garnish with dry fruits of your choice roasted in Ghee.

Serve hot or chilled. Either ways it is as tasty. Best part of this is you can turn a leftover rice portion into yummy payasa within minutes.

Ciao..

Beet and Babycorn Cutlets

I made a few changes to the original cutlet recipe , this seems to be the best way to get my girls to eat beetroot without wincing about the colour of it. 

It is a simple and easy to make recipe. Great for a rainy or cool day. 


Beet and Baby corn Cutlets:


Ingredients:
Potatoes - 2 medium sized.
Baby corn -  8 - 12 cobs
Beetroot - 3 (medium sized)
Ginger garlic paste - 1tsp
Red chilli powder - 1 1/2 tsp
Garam masala powder - 3/4 tsp
Salt - to taste 
Green chillies - 1 or 2 (minced and to taste)
Cumin/Jeera powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Fine bread crumbs - 1/2 cup (dry)
Oil for shallow frying.


Method:


Pressure cook potatoes and peeled beetroot. Peel and mash potatoes, grate the beetroots. Dice and clean baby corn.
After cooking grate beetroots. Clean and dice the baby corn cobs. 
Heat oil in a deep pan. Add  ginger garlic paste, minced chillies.Fry for a few minutes and then add Jeera powder , garam masala and red chilli powder.Add the baby corn pieces and fry for a few more minutes till it is cooked. 
Add the graded beetroot and salt. Let the moisture evaporate then add the mashed potato and mix well.  Fry for few more minutes, add amchur and more salt if required. Allow to cool down . Mix bread crumbs and made even sized balls. Pat it to flat and dust it with more bread crumbs. Shallow fry to golden brown and serve with Green Chutney.