Soupy Noodles

Soupy Noodles

 

Pee ke khao, kha ke piyo…that is soupy noodles, but of course, home made Smile. Lots of veggies, some noodles, a bit of sauces with some seasoning, when mixed together, result is …. a bowl full of refreshing appetizer. I was craving for something different than a usual tomato soup (just too healthy for a chilly pouring weather) to spoil ourselves and came across this awesome soup – Deesha’s  tasteful creation.

You can remove the noodles part without a second thought but I prefer it to get the slight feel of munchow. You can fry the noodles after boiling them.  I am amazed to find so many options in 1 single recipe. “1 teer se kai shikar” Laughing out loud. Now, choice is yours.

Source:veggie-noodle-soup by Deesha

Serves: 3

Time: 45 mins (including preparation of vegetable stock)

You Need:

For vegetable Stock:

    1 cup shredded cabbage
    1 carrot, peeled and chopped
    1 medium onion, roughly chopped
    1/2 Capsicum
    1 liter water
    salt, a generous pinch

(You can use any other vegetable of your choice for the stock)

For Soup:

    Half Cup boiled noodles of your choice (Maggie would also do)
    1 cup Mixed vegetables like finely chopped beans, carrot, tofu, capsicums(keep Tofu separate) 
    handful of blanched peas and sweet corns
    3-4 tsp. soya sauce (I used light version, dark sauce would also be okay)
    1 tsp. freshly crushed black pepper
    1/2 tsp. finely chopped green chilies
    3 tsp. butter
    1-2 spoon green chili sauce (optional)
    salt per taste
     2 tsp. corn flour

How To:

    Mix the vegetables for stock in water and bring them to boil with salt, then simmer on low for almost 25-30 mins or until reduced to half. Strain the stock. (If you are reluctant or bored to prepare vegetable stock, simply use water)
    Heat butter in a wok/ deep pan.
    Sauté the chopped vegetables (carrot, beans, capsicum).
    Once they turn tender yet firm, add peas and corn.
    After a min or so, add tofu. (DO care, Tofu is crumbly in nature and looses its moisture & turns hard if heated for long, so add it towards the end)
    After a min, add soya sauce and vegetable stock.
    Mix in the salt and stir.
    After a quick boil, mix 2 tsp. corn flour in warm water properly. Take care that lumps are not formed.
    Mix it in the soup and stir on medium flame.
    Once the soup reduces to desired consistency, add the noodles and cook for a min.
    Mix in the chili sauce and garnish with coriander.
    Relish in a cold evening/night.

 

Soupy Noodles

Parting Notes:

I plan to add mushrooms next time. I added less noodles in my soup, you can add more. The taste should actually compel you, so you can make it tangy with some tomatoes or spicy with more chilies.

I recommend to add the corn flour paste just after adding the stock, so that it thickens quickly and reduces in volume soon. This way, the veggies, especially peas will retain their sheen and color.

Bread Poha

Bread Poha

Poha is such a common, well known face for Indian mornings, we enjoy it almost once every week. Simple to make, fast and less chances to turn into blunders. But, if you want a twist in the POHA, replace it with brown bread and make it more healthier, yet different.

Time: 25-30 mins

Serves: 3

You Need:

    10 brown Bread slices (cut off the edges if you wish)
    1 medium Onion, chopped
    1 medium tomato, chopped
    1 medium potato, cut into thin slices
    2-3 green chillies, finely chopped
    1/2 cup sour curd (fresh curd is also okay)
    2 Tbsp. oil 
    1 tsp. jeera(cumin) seeds
    a pinch Rai(mustard) seeds
    1 Tbsp. peanuts(moongfalli)
    1/2 tsp. turmeric powder    
    salt as per taste
    1/2 tsp. coriander powder
    1 sprig coriander, chopped 
   

How To:

  1. Heat oil in a heavy bottomed wok/kadhai.
  2. Add peanuts in the hot oil and fry till brown.
  3. Add cumin and mustard seeds and splutter them.
  4. Add onions and roast them to golden-light brown color.
  5. Add chilies and tomatoes and roast them until tomatoes are soft.
  6. Add potato slices and cook them till soft.(can skip this step)
  7. Add beaten curd and mix well and add turmeric powder, salt and coriander powder.
  8. Cut the breads into small squares.
  9. Add these squares in the kadhai and mix well.
  10. Heat for 2 more minutes to get the spices infused properly with the bread pieces.
  11. Garnish with chopped coriander .
  12. Relish with your morning tea!

IMG_3262

Parting Notes:

Curd is required to keep the moisture in the poha intact, otherwise bread pieces may get hard. You can add other vegetables like carrot, peas etc. of your choice.

Paneer stuffed Bhavnagari Mirch

Bhavnagari Mirch is a humble sister of the hot chilies. Being on the less spicy side, they are really good candidates of pakodas and finger foods. With the rain pouring every now and then, we usually get the the temptation of eating some hot finger foods with evening tea. So, lets cook up some thing different from pakodas and tikkis. This paneer stuffed mirch also plays a good side dish for an elaborate lunch/dinner.

Finger Food

Time: 25-30 mins

You need:

    5-6 Bhavnagari Mirch (since the mirch I had were bigger in size, it took a good amount of paneer)
    200 grams Paneer
    1 small onion, chopped finely
    1 sprig coriander
    finely grated cheese(optional)
    Salt per taste
    red chili powdr
    amchoor
    cumin (jeera) powder
     2 tsp. Butter/oil.

How To:

  1. Crumble the paneer in a mixing bowl with hands or grate it.
  2. Mix salt, chili powder, amchoor and chopped onions.
  3. Chop the coriander leaves finely and mix.
  4. Wash the bhavnagari chilies and pat them dry.
  5. Slit them lengthwise from stem to tip keeping the chilies 1 piece.
  6. Scoop out the seeds and fibers using a spoon.
  7. Fill in the paneer mix in the chilies.
  8. Heat butter/oil in a nonstick flat pan.
  9. Arrange the stuffed chilies one by one in 1 layer.
  10. Cover and cook on low flame for 5 minutes or until the lower side turns brown and crisp.
  11. Turn the chilies upside down and roast for 3-4 more minutes until the lower side turns brown.
  12. Arrange the chilies in an ovenproof dish and and top with grated cheese.
  13. Grill them for 3 minutes until the cheese turns brown.
  14. Relish with tea/coffee or as a side dish.

Finger Food

Parting Notes:

If the chilies are big and its difficult to keep the filling intact, wrap around a clean thread onto the chilies, 3-4 rounds would be enough. This will not let the mixing come out and you can easily turn the chilies. Before you top them with cheese, delicately remove the thread.

You can skip step # 12 and 13 if you don’t want to top with cheese.

Simply Veg Pulav–Papa’s treat of love

 

It really happens seldom to get a chance to enjoy something cooked by a complete non foodie. When I said seldom, it actually spells once in a decade. Smile. It was my 4th marriage anniversary and luck by chance, my papa was here in Pune with us. I convinced him to cook a pulav for us by bribing methi-paratha, boondi-raita and chholey ki subjee and his all time fav- suji ka sheera. Nevertheless, the bet was still simple for me as what I got is a precious gift, all worth for my efforts in the kitchen that day. What else, could have I asked for?

And it was a safer bet too, because I remember, Papa saved my life( ahem, well, actually my respect among the classmates) when I was a kiddie, in class 6th something or 5th may be or 4th(??) , my mom was out of station and suddenly came up a school picnic, which I never wanted to miss, not even at the cost of going empty handed. But papa assured me that he will not let me down and saved me with a super hit pulav. That was the day I never forget, and I always sing tunes of it to Romesh, to his utter jealousy or frustration or whatever!!

 

Pulav-1

Time: 45 mins

Serves: 3 (may be 2 if you are a pulav lover like me)

You need:

    1 cup basmati rice, washed and soaked for 20 mins
    1 onion, roughly chopped
    1 tomato, roughly chopped
    3-4 french beans, cut into small pieces
    1 small potato, peeled and cut into small pieces
    1/2 cup cauliflower, cut into florets
    1/4th cup peas
    1 tbsp. oil 
    2 tsp. ghee
    2 bay leaves
    1 tsp. Jeera / cumin seeds
    a pinch black pepper
    salt as per taste
    water for cooking    
    Coriander to garnish
    2 chopped green chilies

   

How to:

  1. Heat oil in a wok/pan.
  2. Splutter jeera and then add onions and chilies, roast them to light brown.
  3. Add tomatoes and sauté until they are wilted.
  4. Add all the vegetables and salt and cook covered.
  5. Cook for 2-3 mins.
  6. Add some water to speed up the cooking (My dad’s way to hurry up the process Smile . You can obviously skip this.)
  7. Once the vegetables are cooked and water dries up, removed them from flame.
  8. Heat up ghee in a pressure cooker.
  9. Add the bay leaves and after a minute, add the rice.
  10. Roast the rice, add 1.5 cups water and add all the cooked vegetables.
  11. Add a pinch salt and mix well.
  12. Cook for 1 whistle at low flame.
  13. Once the steam cool downs,  sprinkle black pepper and garnish with chopped coriander.
  14. Relish with Chholey or any spicy curry.

 

 

Pulav-2

 

Parting Notes:

Papa didn’t use much spices, powdered or whole, and it came out delicious to my surprise. I remember, he used to add turmeric also earlier which is skipped this time.

And of course, you can skip the addition of water to the veggies, no doubt Smile.

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