HAKKA NOODLES USING SPAGHETTI | VEG NOODLES RECIPE

Hakka  noodles is a  must one in kids lunch box at least weekly once or sometimes i make this for dinner too. Previously i used to make with plain hakka noodles available in supermarkets, but after trying this veg noodles with Spaghetti i am hooked to this and now a days i making this hakka noodles with spaghetti only. Try this hakka noodles using spaghetti by following the simple recipe which i am sharing today.

INGREDIENTS SERVES 2-3

SPAGHETTI	A SMALL BUNCH
ONION	1
GARLIC	4-5 PODS
GREEN CHILLI	1-2
SOY SAUCE	1 TSP
TOMATO KETCHUP	1/2 TSP
SUGAR	1/4 TSP
CARROT	1/2
CABBAGE (SHREDDED)	3-4 TBLSP
CAPSICUM	1/4
OLIVE OIL |  SUNFLOWER OIL	1-2 TBLSP
SALT	AS NEEDED
WHITE PEPPER	TO TASTE(OPTIONAL)
SPRING ONIONS	FEW (TO GARNISH)

 

METHOD:

• Cook the spaghetti by adding 7-8 cups of water in a large pan. Add salt and few drops of oil while cooking. Once done drain the excess water and wash the spaghetti in cold water. Immerse this cooked spaghetti in normal cold water till you make the vegetable mix. This will keep this pasta moisture and avoid drying.
• Chop the garlic and onion very finely.
• Slit the green chilli.
• Finley cut the carrots into thin and capsicum too lengthwise.

• In a pan, add oil and when it is hot add the slit green chilli. Switch off the flame and after 2 minutes take out the green chilli and discard this.The green chilli flavor will get infused in the oil.
• Now heat the pan and add the sugar and when it starts slight brown add the garlic and chopped onions. Saute for a few minutes on a high flame by constantly stirring it without burning.

• Now add the veggies (carrot and cabbage) and saute for few minutes. Let this be crunchy. Add soya sauce and tomato ketchup. Add little salt as the sauce has salt in it.

• Now add the capsicum and saute for few seconds and drain the water from the cooked spaghetti and add this to the veggie mix.
• Mix this evenly to get the veggie spice mix to get blend with the spaghetti.

• Add white pepper to this if you want before mixing.
• Garnish with spring onions.             NOTE:
• I added 2 green chilli and found it bit spicy.
• I didn’t add tomato ketchup while making this but i added the next time and it gave a nice flavor.

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POORI RECIPE | HOW TO MAKE POORI | SOUTH INDIAN BREAKFAST RECIPES

When i posted the recipe of POORI MASALA | POORI KIZHANGU, few readers were asking to post the recipe of how to make poori too. Though i make it twice a month, but never had a chance to click the making of Poori as either it would  be on weekends or on a weekday morning breakfast. Finally i made poori for kids snack , after they come from school, generally they eat meals as they normally take some tiffin like idli, paratha, chapathi or bread for lunch. When i made this around 3 pm suddenly i thought i would click poori so that it will be useful for readers too. So in a hurry i clicked and posting the recipe now.

Scroll down to note down the tips as how to make poori in advance if you have guests coming to home.
INGREDIENTS (YIELDS 1O POORIS)

WHOLE WHEAT FLOUR	1 CUP
SALT	1/4 TSP
SOOJI (RAVA) |SEMOLINA	1/4 TSP(OPTIONAL)
SUGAR	2  PINCHES
OIL	FOR DEEP FRYING
WATER	TO KNEAD THE DOUGH

METHOD:

• In a wide bowl add the whole wheat flour, salt, sugar,sooji (if adding) and slowly add water to this and make this into a pliable dough.
• Do not make the dough very tight else while rolling it will not come smooth. Do not make it too soft else it will absorb oil too.

• Divide this into equal sized small balls.
• Heat the oil for deep frying. Dust the rolling board with flour and roll the ball into a small medium thick disc.

• When the oil is hot, carefully drop this into the oil and deep fry on both sides.

• Using a jolted ladle take out the puffed poori draining the excess oil.

• Always ensure that the oil is very hot. else pooris will not puff.
• If the pooris while rolling has any hole in it it will not puff.

Notes for making pooris for guests
Generally i won’t opt for making pooris when i have guests coming to my house for lunch or dinner. I always make Chapathis as i can make in advance and keep in a casserole. If i start make making pooris, i can not spend time with the guests and finally they also end up coming in the kitchen to help me out to roll the pooris. But i learnt this tip from a friend which i tried twice and it worked out very well.

• Grease a wide plate with oil.
• Roll the pooris as mentioned above . Place them on the greased plate . while placing do not keep it one above the other. they should not be over lapped.
• Put a cling wrap on this and keep it in the refrigerator . this can be made 1- 2 hrs in advance.
• Just when all are ready to eat, heat the oil and start frying the pooris.
• You get fluffy soft pooris.

Technorati Tags: how to make poori,fluffy pooris,poori recipe,south indian breakfast recipes,deep fried flat bread recipes

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BASIL WALNUT PESTO PASTA | PASTA RECIPES

As mentioned in my previous post of Basil Walnut pesto i am posting today the recipe of the basil walnut pesto pasta, that is pasta made with pesto. Before going to the post i want to share with you all that Jeyashri’s Kitchen has been featured in India today (tamil weekly magazine) . I thank you all from the bottom of my heart for  all your support  and your continuous encouragement.

INGREDIENTS

PASTA (I used penne)	1 cup
OLIVE OIL	1 TSP
TOMATO OR CHEERY TOMATOES	1/2 OR 2
BASIL LEAVES	2-3
WALNUTS	1-2 TO GARNISH
BASIL WALNUT PESTO	1/4 CUP
CHEESE	1 TBLSP (TO GARNISH)

METHOD:

• Cook the pasta as per the instructions.
• In a pan, add olive oil and the basil leaves. Half the cherry tomatoes or if using normal tomatoes, cut them lengthwise.

• Saute for a  minute. Let the tomatoes be crunchy.
• Add in the pesto and saute for few seconds.
• Add the cooked pasta and mix evenly. Let the pesto be evenly coated with the pasta.
• Garnish with walnut bits.

• Just before serving add the cheese and always serve hot.

     
NOTE:

1. always saute the tomatoes and pesto in a low flame.
2. I used penne pasta. You can use Fuseli , spaghetti or any other pasta of your choice.

Technorati Tags: basil pesto pasta,walnut basil pesto pasta,pasta recipes,easy pasta recipes

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GODHUMA DOSA RECIPE | INSTANT WHEAT DOSA RECIPE | SOUTH INDIAN BREAKFAST RECIPES

Godhumai dosa or Wheat dosa is made at my mom’s place almost 2-3 days a week. Those days we don’t make much of chapathis and even it is made once a month. My dad hates to eat rotis and being a diabetic and also a die hard fan of these wheat dosa, my mom makes this often. After i got married at my in laws place, they don’t make wheat dosa more but chapathis are made often. So i have never tried Godhumai dosai after marriage. Last week when my mom was here i suddenly remembered about this Instant wheat dosa and asked my mom to make for me, so that i can also learn from her. She gave the instructions and i made the batter and she showed me how to make godhuma dosai and after few trial and error i also made Crispy wheat dosais. We had with Onion chutney and it was a perfect combo.

INGREDIENTS: MAKES APPROX 10- 12 DOSAS

WHEAT FLOUR	2 CUPS
WATER	4 CUPS
JEERA	1/2 TSP
RED CHILLI	2
SALT	AS NEEDED
MUSTARD	1/4 TSP
ASAFOETIDA	A PINCH
OIL	AS NEEDED
CURRY LEAVES	FEW (OPTIONAL)

METHOD:

• In a vessel add the wheat flour. With your fingers mash the jeera, curry leaves and salt and add it to the flour. Amma always does this as it will bring our the flavours of jeera and curry leaves . If you want u can add the jeera as it is and chop the curry leaves and put.
• In a small pan, add a tsp of oil and add the mustard seeds,asafoetida and red chillies.when it splutters put off the flame an add it to the wheat flour.

• Add water to this slowly and mix without any lumps. the batter should be bit thinner than the regular dosa batter.

• Heat a tawa , i used my non stick tawa. Pour the batter in a circular motion and smear some oil around it.
• Cook in a medium low flame else it if kept in high flame it will get burnt. and will not get cooked.
• Flip on the other side and cook till it becomes crispy.

• Always serve hot. Else it will be bit soggy.

Note:

1. If you want you can add very finely chopped onions to the batter before making the dosa.
2. Always ensure that the batter is thin, else the dosa will be thick like adai.
3. You can add 1/4 cup of rice flour or idli |dosa batter to this .

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INDIAN STYLE MASALA PASTA | EASY PASTA RECIPES

Pasta made with Indian spices and masala, to give it a desi Indian touch. Generally i make pasta  for kids with  Home made pasta Sauce , and being bored with the usual style i wanted to try a new version of pasta. My daughter Varsha came up with the idea of this Desi Masala pasta and i tried with a small batch of pasta last week for her and she enjoyed it a lot. Last weekend i made this for all of us and sharing the recipe of Indian style Masala pasta recipe here.

Preparation time: 10 minutes Cooking time:25 minutes Serves:2
INGREDIENTS:

PASTA (ANY VARIETY)	1 CUP
SAMBAR POWDER	1 TSP
ONION	1
TOMATO	1
TURMERIC POWDER	1/4 TSP
MIXED VEGETABLES*	1/4 CUP
OIL	1 TBLSP
MUSTARD SEEDS	1/4 TSP
CURRY LEAVES	FEW
PAV BHAJI MASALA	1/4 TSP

METHOD:

• Cook the pasta according to the instructions. Drain the water and keep it aside.
• Slice the onions and finely chop the vegetables and tomatoes. * I used  carrots, capsicum,corn kernels, green peas, broccoli, and cauliflower.

• In a pan add oil and throw in the mustard seeds and curry leaves.
• Add in the sliced onions and when it turns pink add the tomatoes.
• Cook in a medium flame till the tomatoes are cooked.

• Add in the chopped veggies and add the sambar powder, salt ( just for the veggies), turmeric powder and the pavbhaji masala.
• Mix well and cook it for sometime , let the vegetables be crunchy and not over cooked.

• Add the cooked pasta to this. Before adding the pasta run the pasta in cold water in a colander. This is to get moisture to the pasta.
• Mix well and cook in a low flame for 3-4 minutes.

• Switch off the flame. Serve hot .

     
Note:

• You can add any veggies of your choice. 
• Instead of sambar powder you can add pepper too.
• Whole spices can be tempered and ginger garlic  paste can be added in the oil, in the beginning.

Will post more varieties of Indian style pasta soon.

Technorati Tags: masala pasta,Indian style pasta,Indian version of pasta,vegetable pasta recipes,vegetarian pasta recipes

  

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CHAPATHI UPMA RECIPE | HOW TO USE LEFT OVER CHAPATHI

       Chapathi |Roti upma , this recipe i got from my relative who recently visited my blog and called me up and told this recipe of roti upma. She is a  great cook and at this age of 75 she actively cooks everyday for her family . I thank Saroja Mami for introducing me this simple,easy and tasty Roti upma.

INGREDIENTS:

ROTI | CHAPATHI	4-5
PEANUTS	2 TBLSP
SESAME SEEDS	2 TSP
CUMIN SEEDS | JEERA	1/4 TSP
ONION	1 NO
CAPSICUM	1/4 PORTION
OIL	2 TSP
MUSTARD SEEDS	1/4 TSP
GREEN CHILLI	2
CORIANDER LEAVES	A HANDFUL
SALT	TO TASTE
LEMON JUICE	FEW DROPS

METHOD:

• Tear the roti into small pieces.
• 
• Chop the onions , green chilli and capsicums finely.
• In a pan add oil and add the mustard seeds and jeera.
• Add the green chilli and the chopped onion and saute for few minutes.

• Add the peanuts and sesame seeds. Roast in a low flame till it turns golden brown.
• Add the capsicum and saute for few minutes.

• Add the torn rotis to this and mix well.
• Saute in a low flame and switch off the flame. Add the lemon juice and mix well.
• Garnish with coriander leaves.

• Always serve hot.  I thoroughly enjoyed eating this roti upma.         Note:

1. You can add carrots, green peas and corn kernels too.
2. You can coarsely ground the peanuts ( roast and take the skin ) instead of adding it full.

Technorati Tags: how to use left over chapathis,roti upma,easy tiffin recipes,how to make upma with roti

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