Vegetable Hakka Noodles Recipe | Indo Chinese Recipes

Though I am not a great fan of chinese hubby is & hence i keep on making chinese recipes.One such recipe was   Vegetable Hakka Noodles Recipe which I made last wekend.
The name brings back memories of street foods and fast food stalls. This is an Indo- Chinese creation

I try to incorporate as many different varieties of vegetables as I can, in a day to day meal. I also love to add as many colors as possible. It is very satisfying for dinner and with the addition of veggies completely filling too.

Enjoy Vegetarian haka noodles with Manchurian or chilli paneer. Prepare the veg hakka noodles with boiled noodles stir fried with vegetables and tossed with delectable mix of Chinese sauces.

Ingredients
1 and 1/4 cup noodles
2 tbsp finely chopped ginger (adrak)
2 tbsp finely chopped  garlic
1 tsp chopped green chillies / Green Chilli Sauce - 1 tsp
1/4 cup chopped spring onions (green + white)
1/4 cup chopped carrots
1/4 cup chopped capsicum
1/4 cup shredded purple cabbage
1 tsp vinegar/lemon juice
1/4 tsp  pepper powder
1 tsp red chilli flakes / red chilli sauce
1 1/2 tbsp soy sauce
4 tbsp oil
salt to taste
 


For the Noodles-
4 cups water
1 tsp oil
1 tsp salt

Method

Cooking noodles -
1.Boil the water and add the noodles and salt & 1 tsp oil. cook uncovered over a high flame for 2-3 minutes, stirring often.
2.When it is about 85-90% cooked, drain the noodles and toss it lightly with cold water. Drain it completely and set aside until ready to use.



 
Hakka noodles -

1.Heat 4 tablespoons of oil in a non-stick pan with high edges.

2.Add the ginger,garlic and green chilies. fry lightly.


 

3.Add all the vegetables,  pepper and salt. stir fry over a high flame for 2 minutes.


 

4.Add the soya sauce,red chilli flakes / red chilli sauce,vinegar and the boiled noodles and stir fry over a high flame for 1 minute.

 










5.Garnish with thin long pieces of spring onion tops.6



6.Serve very hot.



Tips:

1.Try whatever vegetables you have on hand.

2. You can also add 1-2 tbsp Ketchup to the stir fry. If you want to create like the roadside stalls, add in more oil to the noodles in the middle of cooking. I have avoided excess oil to keep it healthy

Apple Malpuva | upwas safarchand malpua |vrat seb ka malpuva

Its been a year since i made this dish but was lazy every time to post it .Finally posting this tempting sweet dish today. I couldnt resist making this dish ever since I had seen this on a marathi cookery show.

 
















This dish is loaded with calories but you can have it once .
Speciality is that its a fasting recipe & you can relish it during any upwas or vrat like navratri ,sankashti or chaturthi .


Ingredients :

1 apple
1/2 cup rabdi
2 tsp singada   ata
2 tsp sabudana (tapioca flour)
2 tbsp sugar
1 tsp kesar syrup / kesar strands

Garnish
 2 tbsp almond or pista pieces.

Method :

1. Boil sugar with equal amount of water & prepare sugar syrup.Add kesar syrup / kesar strands

2. Prepare batter of singhada & sabudana flour with little water & salt.







 

3.Remove apple skin & cut into round slices.Dip them in batter & deep fry in oil till golden brown.



 

 

4.Soak fried apple pieces in sugar syrup for 4-5 minutes.





 
5. Serve apple malpua in a serving bowl by pouring rabdi on top of it & garnishing it with almond or pista pieces.

Potato spiral rolls |aloo bhakarwadi

An interesting & yummy snack  for evenings & party to satisfy your hunger


Ingredients

Filling
2-3 Boiled potato
1 tbsp each mirchi powder + dhane jeera powder + garam masala each
1 pinch turmeric
1 tbsp green chilli paste
1 tbsp til (sesame seeds)
1 tbsp anardana powder or amchur (mango) powder
1 tbsp each pudina + 1 tbsp coriander (kothmir)
1 tbsp cornflour
1 tsp ghee


Covering

250 gms maida
2 tsp oil /ghee
salt as per taste
water

Method :

1. Mix all ingredients of dough & let it rest covered for minimum 1 hour.

 







2. mix all ingredients of filling & prepare filling.







3. Take a big ball of dough & roll a thin chapati.

 

4.Spread ghee on chapati.

5. Next spread filling on chapati leaving half inch gap from the circumference of chapati.

 


6. Roll chapati as shown in image  & seal the edges.





7. With help of a knife cut the roll into pieces gently .dont apply too much pressure while cutting as  potato spiral roll can break .





8. Press individual roll with your palm .Deep fry the rolls in hot oil till golden brown .

9. Serve these delicious potato spiral rolls with sauce or green chutney.

Bell Pepper basket

Insert a sprig of parsley or any greens in this beautiful bell pepper basket .Place on the side of a large platter of salad. 


I had Used this green basket to serve capsicum chutney



Ingredients :

1 yellow ,red or green bell pepper
knife


Method:

1.Slice the top of a yellow ,red or green bell pepper.

2.Make half inch deep V cuts all around the edges to get  a "VVVV" edge.

3.Your basket is ready .Insert a sprig of parsley or any greens in it .Place on the side of a large platter of salad. Use this green basket to serve capsicum chutney

Brocolli bell pepper jhunka

Jhunka is a traditional Maharashtrian dish, where vegetables are sauteed and then sprinkled with a spicy chickpea mixture, such that the chickpea mixture forms a crust around the veggies, adding flavor and texture to the veggies. 

Today I made jhunka adding brocolli and bell pepers which makes this jhunka supper healthy 

Ingredients
1 bowl brocolli
1-2 green chillies
5-7 curry leaves
1/2 red capsicum cut into cubes
1/2 yellow capsicum cut into cubes
8-10 garlic smashed
1/2 bowl besan ( gram - chickpea flour)
2 tsp red chilli powder
1 tsp dhane jeera powder
1 tsp sugar
salt as needed
1 tbsp coriander
1 tsp hing (asafoetida)
1 tsp lime juice
2-3 tbsp oil


Garnish
coriander leaves

 

Method :

1.Heat oil in a pan .add cumin mustard seeds .Once they crackle add green chilli,smashed garlic & curry leaves .Fry till garlic turns brown.

 








2.next add brocolli, all dry spices & mix well .add sugar & salt.

3. add red ,yellow ,capsicum pieces & stir well .

4.Lastly add besan & mix well .Now cover & cook covered till besan gets cooked (say 3-5 minutes or till it gets cooked ).

keep flame low & keep on stirring in between to avoid besan from burning.add more oil if required.

5. Switch off gas ,mix lime juice & garnish with coriander leaves .




6.Serve jhuka with chapati or bhakari .

Green Coconut coriander Chutney for idli dosa

 

Chutney is a must in our house the day Idli or Dosa is made. Since Idli or Dosa is made every week in our house, there is one type of chutney or the other: be it the plain coconut chutney,  or raw mango chutney  or Green Coconut coriander Chutney

  I prefer using fresh coconut but dessicated coconut is also fine

Ingredients:

• 1/2 cup - Coconut grated
• 3 tbsp - Roasted split chickpeas
• 6 nos - Small Green chili
• 2 pieces - Ginger (small)
• 3 tbsp - Coriander or Cilantro chopped
• Tamarind - size of a grape fruit
• 1/4 tsp - sugar
• Salt to taste

 

Method:

1 Grind all the above ingredients with a little water into a paste.

2  For tadka add 1 tsp oil, little mustard and few curry leaves in a pan on medium heat. When the mustard starts crackling for a minute add the tadka into the chutney paste and you are done.