I'm supriya who is much passionate about cooking and tasting all kinds of vegetarian food. As my husband, my parents and in laws eat non veg I cook for them. I started this blog to share my recipes and as well as to get some tips and new recipes from the reader's too. So reader kindly share your tips and the different recipes you know.
Dear all before reading the recipe kindly go through the notes and variations given below.
1. 3 blocks of whole wheat noodles,( I used Blue dragon)
2. Water (for boiling noodles)
1. 1 ½ tbsp oil
1. 4 pods garlic (chopped)
2. 1 medium sized onion (thinly sliced)
3. 1 large carrot (thinly sliced)
4. 1 big green capsicum (thinly sliced)
5. 150 grams cabbage (thinly sliced)
6. Some spring onions (chopped)
1. 1 tbsp soy sauce
2. 1 tbsp white vinegar
3. 1 ½ tbsp hot chilli sauce
4. ½ tbsp tomato ketchup
1. ¼ tsp sugar
2. ½ tsp black pepper powder
3. salt (Required amount)
Preparing noodles involves the following 2 steps:
1. Boiling the noodles
2. Stir-frying the noodles
For boiling noodles:
1. In a boiling pot/ kadai add roughly 2 to 3 cups ofwater once it starts boiling add some salt , ½ tsp of oil and noodles and boil according to instructions given on the package. I was supposed to cook my noodles for 5 minutes.
2. Drain the noodles and wash under cold running water, this stops the further cooking process of the noodles.
3. Then drizzle little oil to the noodles and toss so that the noodles don’t stick to each other. Set it aside.
For stir-frying noodles:
1. In a kadai/ wok heat 1 tbsp of oil. Once the oil is hot add the chopped garlic Sauté for few seconds.
2. Now add sliced onions and sauté for a minute or two until the onion becomes translucent.
3. Then add sliced carrots and cook for 2 minutes on high heat.
4. Then add sliced capsicum and cook for 1 minute on medium heat.
5. Then add sliced cabbage and cook for 2 minutes on medium heat.
6. Remember the veggies should remain crunchy
7. Push veggies to the side, lower the heat and add
· 1 tbsp soy sauce
· 1 tbsp white vinegar
· 1 ½ tbsp hot chilli sauce
· ½ tbsp tomato ketchup
Toss the veggies to combine well with the sauces.
8. Now add
· ¼ tsp sugar
· ½ tsp black pepper powder
· salt(Required amount)
and mix it.
9. Now add the boiled noodles and Stir it using tongs, so that the noodles are well coatedwith the sauces and veggies.
10. As a final touch add some spring onions and toss the noodles.
Now, yummy restaurant style healthy veg noodles is ready. Serve it hot with any kind of sauce you wish.
1. For boiling the noodles it's always recommended to follow the instruction given on the package.
2. The reason I cooked the veggies one after one is hard vegetables will take little extra time. So always cook hard vegetable 1st and followed by rest.
3. The above method is the basic one. Keeping this as a base you can add any vegetables used for stir fry like bok choy, baby corn mushroom etc.
4. In original recipe chopped ginger is added. As I don’t prefer chopped ginger I did not add it.
For non-veg lovers as I mentioned in note keeping this has a base, you can add egg and chicken to it. I will tell you how and when to add egg and chicken.
For chicken & Egg Noodles :
1. First, boil chickenbreast piece or boneless piece and then cut theminto a thin strip and keep it aside.
2. In a frying pan add 1 – 2 egg and make egg scrambles.
3. Finally, add this both egg and chicken after step 5(in stir-frying noodles). Rest of the process remains the same. And your chicken noodles is done
4. Only if you add the egg then it becomes as egg noodles.
This dish is somewhat similar to our South Indian breakfast called ada dosa. For ada dosa we need to soak the dhal and rice. For thisdish no soaking required. And 1difference in this dish is we add the powered soya chunks to it. According to me, it is healthy, wholesome breakfast.
1. 1 cup of dosa batter(fermented)
2. 10 Soya chunks
3. 1 ½ tbsp Moong dal
4. 1tbsp Toor dal
5. Salt (required amount)
6. water (required amount)
Nutritional value for the above ingredients:
For Making Idly (or) Dosa Batter
1. In a mixer jar, add.
· 10 Soya chunks
Grind it into a fine powder and keep it aside.
Now again in a mixer jar add
· 1 ½ tbsp Moong dal
· 1tbsp Toor dal
Grind it to a fine powder and keep it aside.
2. Now to that 1 cup dosa batterSieve and add the above two powders.
3. Now add required amount of salt and water and mix it to a idly (or) dosa batter consistency.
4. Now the batter for idly (or) dosa is ready.
For Making Dosa:
1. Heat dosa tawa and pour a ladle full of dosa batter in the tawa and spread it into a round shape in a circular manner.
2. Spread 1tsp oilaround the dosa and also in the middle and wait until it cooks on 1 side. Once cooked, flip the dosa and allow it to cook on the other side.
3. Ensure dosa is cooked on both the sides.
Now healthy, wholesome breakfast dosa is ready. Serve it with any spicy chutney (or) Sambar.
Similarly, with this batter, we can make idly too. But for idly the batter should be little thick.
1. As we add required amount of salt while making normal dosa batter, check for taste once before adding further salt.
2. As soya chunks will be little hard grind it separately.
Suppose you find salt to be excess in biryani just add lemon juice to it and give a gentle mix. This mild sour taste will balance the excess salt.
Ratio approx 1.5tsp of lemon juice for 1 ½ cup of rice.
Less salt in biryani:
Suppose you find salt to be less in biryani just mix required amount of salt in lemon juice and add it to the biryani and give a gentle mix. So that salt will evenly get added.
Ratio approx 1.5tsp of lemon juice for 1 ½ cup of rice.
Soak chickpeas in hot water if you forget to soak it ahead of time. In this way, only 3 hours of soaking is needed.
Do not wash the mushrooms with water as it will absorb the water. Clean it with a damp cloth instead. This way the preparations will not be soggy.
Remove oil residue from nonstick dosa tawa:
Using a tissue clean the nonstick dosa tawa or paniyaram pan immediately after removing it from the stove this method helps us to remove the oil residue completely from the nonstick tawa or pan.
Below 2 tips will be mainly useful for the person staying in a cold climate.
To ferment the dosa batter:
During winter (or) in the cold climate, the fermentation process takes more time. To make fermentation bit quick just preheat the microwave for 1 – 2 minutes and switch off the microwave (not the main switch) and keep the dosa batter container in the microwave for 6 – 7 hours.
Without Re heating bring chutney to room temperature:
In a vessel add drinking water and boil it very hot. Then switch off the stove and close the vessel with a plate. Now on top of it keep the chutney and leave it for 30 to 40 minutes.
Note: except coconut chutney, you can try to rest.
1. Heat a kadai by adding 2tbsp oil. Once the oil gets heated, add ½ tsp fennel seeds & allow to splutter.
2. Now add finely chopped onion and sauté well till it becomes translucent.
3. Then add 1 tbsp ginger garlic paste & sauté till the raw smell goes away.
4. Then add chopped tomato & sauté well & cook by closing the lid for 2 minutes.
5. Make sure those tomatoes get mashed well. If not using a masher, mash it well.
6. Now add cooked chana along with the water. Mix it well & cook by closing the lid for 3 to 4 minutes.
7. Finally, add all the dry powders
· ½ tsp coriander powder
· ½ tsp turmeric powder
· 1 tsp chilli powder
· ½ tsp Kashmiri chilli powder
· ½ tsp garam masala
· 1 tbsp chana masala powder
· Salt to taste
Mix it well and allow it to boil for 2 to 3 minutes till the raw of the masala goes away. At this stage, if you find the consistency for gravy is too thick, just add ½ cup hot water to dilute the gravy.
Now the yummy delicious chana masala is ready. You can serve this as a side dish for Poori, chapathi & dosa.
I love to eat it as a side dish for curd rice too.
1.Minimum 8 hours chana should get soaked in water.
2.If you missed it. At least soak it for 4 hours in rolling boil hot water