Posts Tagged carrot

Chop Suey

Dec 22

Posted by ambu in Food, Recipes | No Comments


Ingredients:

Noodles- 300 gm
Onion- 2 medium
French Beans- 6
Carrot- one
Capsicum- 1 small
Cabbage- chopped- 150 ml
Spring onion- half a cup
Baby corn- chopped into juliennes- 1/3 cup
Corn Flour- 1 tbsp
Soy sauce- 2 tsp
Tomato Sauce- 60 ml
Pepper powder 1/2 tsp
Salt to taste
Aji no moto- 1/4 tsp
Oil- 4 tbsp

Method:

Cook noodles in plenty of boiling water to which salt and a tsp of oil has been added. Do not cook too soft. Drain and wash in cold water to prevent further cooking. Drain. Dry out one third of the noodles on a kitchen towel. Deep fry the dried out noodles till crisp and golden in colour and set aside.
Heat a spoon of oil in a pan and fry the rest of the noodles with a dash of salt till they change colour a little. Transfer to a serving plate.
Chop all vegetables into juliennes. Heat two tbsp oil in a pan and saute all the vegetables for a few minutes. Add the sauces, salt, pepper, aji no moto and the cornflour mixed in 1.5 cups of water. Simmer till thick and remove from fire.
Pour the gravy over the noodles on the serving plate. Top with fried noodles and serve.

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Vegetable Noodles

Nov 12

Posted by ambu in Food, Recipes | No Comments

Vegetable noodles


Ingredients:

Plain Wheat noodles 200 gm:
2 medium Onions
2 medium capsicums
2 medium carrots

200 ml Shredded cabbage
30 ml oil
1 teaspoon pepper powder
1 teaspoon sugar
1 teaspoon soya sauce
1 teaspoon green chilli sauce
2 tablespoon tomato sauce
Salt to taste

Prepare the noodles as per packet instruction with salt. Should however not be too soft.
Cut the onion and vegetables into thin strips. Heat oil in a pan and add the onions, carrots, capsicum and cabbage in that order. Saute for 2 minutes and then add pepper powder, sugar and the sauces as well as the salt required for the vegetables. Add the cooked noodles and gently mix. Since the sauces contain salt, take care while adding salt. Serve them alone or with salads- cucumber, tomato and onion rings.

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Paruppu Poli (Dal Paratha) and Carrot Pickle

Dec 18

Posted by ambu in Food, Recipes | No Comments

Paruppupoli

Ingredients:
For the dough:
1 Cup (240 ml) Wheat flour
½ Cup maida
3 tbsp vegetable oil
1 tsp salt or to taste
water

For the stuffing:

1/3 Cup Channa dal
3 green chillies
¾” ginger
1 tsp oil
salt to taste

Method:
Dough:
Mix the flours and salt. Add the oil and blend well. Add water little by little until the dough is of usual roti dough consistency and keep aside.

Stuffing:
Soak the channa dal for 20 minutes and then pressure cook with very little water until soft. Drain the water (Can be used to make the roti dough or as stock) and grind to a paste with chillies, ginger and salt. Heat oil and cook this dal mixture on low heat until all water is evaporated. Cool and make into balls the size of a small lime.

Poli:
Divide the dough into small balls, the size of a normal lemon. Roll one ball into a circle of about 3.5” diameter. Keep a ball of stuffing and flatten the same. Fold the ends of the poli and seal well. Roll again into a circle of about 6” carefully, using dry flour to roll. Cook on a griddle using a little oil until both sides are cooked and form brown spots. Repeat with the remainder of dough and stuffing. Serve hot with carrot pickle or any other regular mango or lemon pickle and curd.

Quick Carrot Pickle

Ingredients:

1 Cup (240 ml) carrots cut into juliennes.
2 tsps Methi Dal*
2 tsps Mustard Dal*
1 ½ tbsp Mustard oil or Vegetable Oil
1 tsp Chilli powder
1 tsp Salt
½ tsp Nigella seeds
¼ tsp Turmeric powder
¼ tsp asafetida powder

Method:

Mix all the above ingredients except oil in a dish. Heat oil and add to the mixture. Mix well. The pickle is ready for eating. Stays fresh upto a week with refrigeration. This goes well with different rotis, puris and chappathis.

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