Tuesday, January 6, 2009

Indian spicy vegetable noodles (Chinese Schezwan style)

This is a medium spicy recipe suitable for both breakfast and dinner.


-to cook
1. Plain noodles - 1 pocket
2. Carrot - 1 finely chopped
3. Frozen peas - 1 cup (choose ur choice vegetables like cauliflower, cabbage, mushroom etc)
(wash all the vegetables together and cook in microwave for 5 mins in one cup of water)
4. Lemon - 1/2
5. Salt to taste

-to grind
1. Garlic clove - 1
2. Red chilli - 1 big
(grind these ingredients with 1/4 cup of water and keep it aside)

-to saute
1. Mustard seeds + urad dal (white lentil) - 1 tbs (optional )
2. Brown onion - 1/2 finely chopped
3. Tomato - 1/2 finely chopped
4. Turmeric powder - pinch
5. Cooking oil - 4 tbs


1. Heat oil in a big pan, add mustard seeds + urad dal. Once it splatters add chopped onion and cook till it is transparent. Then add tomato and cook till it is smashed. Add turmeric powder at this stage and saute for a minute.
2. Add the garlic-chilli paste to this and cook till the green smell of garlic goes off.
3. Add the cooked vegetables and saute for 5 mins. Add 1 1/2 cups of water + salt to the vegetables and bring it to boil (for 1 pocket noodles : 1 1/2 cups of water). Then drop the uncooked noodles into it, mix well.
4. Cook the noodles for 15 mins then sqeeze a lemon over it, remove from fire.
Serve hot with tomato ketchup.

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