CHINESE VEG FRIED NOODLE

Noodles (I use Hakka wheat veg noodles)	200gms
Garlic	4flakes (paste)
Onions/ spring onions.	1/2cup (sliced)
Carrot	100gms (sliced thinly)
Beans	100gms (sliced thinly)
Cabbage	100gms (shredded)
Capsicum (green/red/yellow)	1/2 cup
Soy sauce	2tbsp
Green chilli sauce	2tbsp
Vinegar	1tbsp
Ajinomotto (optional)	pinch
Pepper powder (black /white)	1tsp
Salt	to taste
Oil	2tbsp
Water	10-12cups (for boiling noodles)

Note: If u are using spring onions, chop the green part and shred the white part.  
         Hakka noodles has salt in it. Just drop them in boiling water.
         The wok/frying pan should be on high flame.
          All vegetables has to be fry little, leaving it like crunchy.

• In a pot, bring water to bubbles and drop the noodles and cook for 2-4Min's (leaving it like little “kachcha”).

• Drain the noodles and rinse under cold water and add 1tsp of oil to prevent sticking.

 

• Heat wok on high flame and pour oil. Fry garlic paste for few seconds and add carrots, beans and capsicum..
• Add onions and cabbage and fry it for couple of Min's.
• Add chilly sauce, soy sauce, vinegar and noodles and stir fry on high flame.
• Finally add pepper powder and ajinomotto and stir fry.
• Garnish with finely chopped spring onion and Serve hot.

UPMA

Bombai rava / Suji	1cup
Onions	1/4cup sliced thinly
Green chillies	2 chopped
Ginger	1tsp chopped
Urad dal	1/2tsp
Chana dal	1tsp
Mustard’s	1/4tsp
Curry leaves	few
Cashews (optional)	1tbsp (break into pieces)
Oil	2tbsp
Ghee	1tsp
Water	3cups
Salt	to taste

• Heat oil and fry chana dal, urad dal, mustards (do not burn).
• Add onion, green chillies, ginger and curry leaves. Fry till onions are translucent.
• Add water and salt to taste and bring to boil, Add ghee and allow to boil for 30seconds and pour rawa very slowly and stir continuously. (With one hand pour rava and with other hand keep stirring).
• Simmer the flame and cover with lid and allow to cook for 3-5mins.
• Off the flame and Serve hot and squeeze little lime juice on top.

 UPMA AND PESARATTU with  ALLAM CHUTNEY is perfect combination.
          

PESARATTU UPMA (Andhra's special)

Whole moong dal	1cup
Moong dal	1/2 cup
Ginger	1” pcs (roughly chopped)
Green chillies	4-6
Cumin seeds	1tsp + 1/2tsp
Salt	to taste
Onions	1cup finely chopped
Green chillies	4-6 finely chopped (optional)
Ginger	1tbsp finely chopped (optional)
Oil	2tbsp
Ghee	2tbsp

• Soak both the dals in water for 6-8hrs or overnight
• In a grinder/ blender add washed dals, chopped ginger pieces,  green chillies, 1tsp cumin seeds and salt. Grind into a paste by adding little water. The batter consistency should be medium. Take into a bowl and keep aside.
• In a mixing bowl add chopped onions, green chillies, ginger and cumin seeds and mix well. Keep this onion masala aside
• In a bowl heat ghee and mix oil. keep aside.
• Heat tawa / non stick pan. Pour one ladle full of batter in the center of pan and spread  like dosa.
• Sprinkle some onion masala and drizzle some oil. Allow it to roast on medium flame and flip the dosa and drizzle oil, cook it for couple of Min's.
• Flip it again and then fold it.
• Pesarattu is ready.
• Serve with UPMA and ALLAM/GINGER CHUTNEY

 Allam/Ginger chutney is perfect combination for pesarattu. But, in this picture I served with coconut and chana dal chutney.

 UPMA
http://paddusrecipehouse.blogspot.com/2010/07/upma.html

ALLAM CHUTNEY 

http://paddusrecipehouse.blogspot.com/2010/04/allam-chutney.html

GRAM DAL CHUTNEY

http://paddusrecipehouse.blogspot.com/2010/04/gram-dal-chutney.html

 

DOSA CONTEST, JUNE'10

              Participated in online DOSA CONTEST, JUNE'2010 , hosted BY MSI (Mrs. South Indies).

My entry "BOTTLE GOURD DOSA":
http://paddusrecipehouse.blogspot.com/2010/06/bottle-gourd-tomato-dosa.html

DATES CAKE

                               DATES CAKE WITH CUP OF INSTANT BRU COFFEE

                              This recipe shared by my friend SHRUTHI SUNIL. In month of May'10 she hosted a KITTY PARTY at her home. At snack time she prepared "Thai soup", "Sabudana Upma", "Deviled eggs" and "Dates cake". This  cake was hit at party and everyone started asking for recipe. Got sometime today, to bake the cake. The taste was awesome and husband loved it. And asking me when will you bake this cake again. Thanks to SHRUTHI

RECIPE:
 http://shrunil.blogspot.com/2010/07/dates-cake.html 

 

Pitted dates	18
Sugar	3/4cup
Maida/ all purpose flour	1cup
Milk	1/2cup
Oil	1/4cup
Eggs	2
Baking soda	1tsp
Walnuts and cashews	1tbsp each (break into pieces)

• In maida/all purpose flour add baking soda and sieve for couple of time.
• Microwave dates and milk for 3mins.
• In a blender add dates along with milk, oil and sugar. Grind on low speed until dates turn into paste.
• Now add one egg at a time and grind for 2-3seconds.
• Add the flour one table spoon at a time and grind 2-3seconds. Repeat the process till flour is finished in bowl
• Add walnuts and Cashews and mix.
• Grease oven proof baking pan (8”x8”) and pour the batter.

BEFORE BAKING

• Preheat oven at 350 F and bake the cake for 35-40Min's. (or till a knife inserted in the cake comes out clean).

AFTER BAKING

NOTE: The entire grinding process should be done on low speed only.

CHICKEN VEG CORN SOUP

TO MAKE CHICKEN STOCK:

Chicken with bones	250gms
Ginger	small pieces (chopped)
Garlic flakes	4 (flatten)
Bay leaf	2
Pepper corns	1/2tsp
Ajinomotto	1/4tsp
Onion	1/4cup (cut into cubes)
Water	5cups

• Wash and drain the chicken pieces.
• In pressure pan add all the above ingredients and water.
• Close the pressure pan and cook on high flame up to 3 steams.
• Allow to cool down the pressure and strain the stock.
• Reserve chicken pieces (later we can use them in soup).

 TO MAKE SOUP:

Boiled chicken (which we boiled for stock)	shredded
Carrots	50gms (very finely chopped)
Beans	50gms (very finely chopped)
Sweet Corn	50gms (boiled in salt water)
Onions	2tbsp (very finely chopped)
Pepper powder	1tsp
Salt	to taste
Corn flour / Rice powder	2tbsp (mix in 1/4th cup of water)

• Heat 1tsp of oil in a pot and fry onions, carrots and beans till onions are translucent.
• To this add  chicken stock and bring to boil.
• Now add pepper powder, boiled sweet corn, salt and shredded chicken pieces and allow to boil for 2-3Min's.
• Now add corn flour water and stir and allow to cook for another 2Min's and off flame.
• Garnish with chopped cilantro and Serve hot.

OATS DOSA

I’ve seen this recipe in "showmethecurry.com" and looked interesting and sounded healthy. So, I prepared it for breakfast. It tasted same what like the regular dosa that I usally prepare at home.. Husband and daughter loved it.  I wanted to share my pictures and recipe here.

Oats (I used QUAKER OATS)	3cups
Urad dal	1cup
Rice/ Parboiled rice	1cup
Fenugreek seeds	1/4tsp
Salt	to taste

• Wash and soak rice and urad dal separately in bowl full of water for 6-8hrs. In urad dal add feenu greek seeds. So, it will also soak along with dal.
• Prior one hour grinding urad dal and rice, soak oatmeal in 3cups of water.
• Grind rice and urad dal normally like regular dosa batter.
• To this add soaked oats and grind until smooth and puffy. If required add soaked oats water while grinding.
• Take into a bowl and allow to fermentation for 8hrs (not more than that)
• Before making dosa add salt and mix well.
• Heat tawa/ non-stick pan and start making dosa.
• Drizzle oil while frying.
• Serve with any chutney. (In picture I served with Allam chutney).

ALLAM CHUTNEY: 
http://paddusrecipehouse.blogspot.com/2010/04/allam-chutney.html

VANKAYA VEPUDU/ BRINJAL FRY

                                                                                      Purple long Brinjals

Purple long Brinjals	250gms
Onion	1/2cup (finely sliced)
Green chillies	4-6
Ginger	small pcs
Coriander leaves	2tbsp (chopped)
Urad dal	1tsp
Chana dal	1tbsp
Cumin seeds	14 tsp
Mustard's	1/2tsp
Curry leaves	few
Oil	2tbsp
Fresh Coconut	1/4 cup (scraped)
Salt	to taste
Turmeric	1/4 tsp

• In a mixer jar grind ginger and green chillies into coarse paste.
• Wash brinjals and chop them into pieces and drop them into slat water.
• Heat oil i frying pan and give tempering (urad , chana , mustard's, cumin and curry leaves).
• To this add ginger and green chillies paste and fry for a min and add chopped brinjals. Mix well and cover with lid and cook on medium flame for 3-4Min's.
• Now, add salt, turmeric and mix well and cover with lid and cook on low flame until brinjals are soft.
• Finally, add fresh coconut and coriander leaves and cook for another couple of Min's and off flame and serve with hot rice or as side dish.