Thursday, July 2, 2009
Chilly Lemon coriander noodles
1 packet hakka noodles
2-4 dry red chillies
1 carrot (juliennes)
1 capsicum (juliennes)
cabbage (Finely chopped)
a handful of french beans (finely chopped)
1 onion (Finely sliced)
a handful of coriander (Finely chopped)
1 tbsp lemon juice
1/2 tsp turmeric
2 tbsp oil
salt to taste
1. Cook Hakka noodles as per instructions on the packet and keep aside.
2. In a heavy bottomed pan or WOK heat oil. Break the red chillies.
3. Stir fry the vegetables; onions, carrots, french beans, capsicum, cabbage.
4. Add turmeric and salt. Toss well. Add the fresh coriander and mix.
5. Add the noodles pour the lemon juice. Toss well.
Tinde 250 gms (small and tender)
Ghee 1 tbsp
Jeera 1 tsp
Red chilly powder 2 tsp
Turmeric 1/2 tsp
Dhania jeera powder 1 heaped tsp
Aamchoor 1 tsp
Garam masala 1 tsp
Salt to taste
Sugar to taste
Kasoori methi 1 tbsp
Mint 1 tsp (finely chopped)
Fresh coriander (finely chopped)
Fresh Cream 2-3 tbsp
1. Wash the Tindas and lightly peel the skin with a peeler.
2. Make a slit in + shape. Just ensure the cut is deep enough but not too deep that the four slices will fall apart.
3. Mix together red chilly powder, turmeric, dhania jeera powder, amchoor, salt and garam masala.
4. Fill a pinch of masala in the tindas and keep aside. Keep aside the remaining masala powder mix.
5. Make tomato puree in a blender or mixer.
6. Heat ghee in a pan and add jeera.
7. After the jeera crackles, add the tomato puree. Add the remaining masala powder mix, adjust salt to taste. Add a little sugar just for taste.
8. Place the tindas in the pan. cover and cook till tender.
9. Beat the fresh cream till smooth.
10. Heat a girdle (tawa) and put the kasoori methi on it for a few seconds. Remove it and crush is between your palms and add sprinkle it on the gravy.
11. Add fresh coriander and mint.
12. Finally, add the cream. Mix well and serve with rotis or parathas.