Kitchen-Kollections

Hakka Noodles..one of the most common chinese food that you will find along college canteens in Delhi. I remember I used to barge into a chinese restaurant just after our 4 pm class for a hot plate of chinese noodles. Another favourite of mine is the chinese fried rice with manchurian. I think the main ingredient which gives a twist to the chinese cuisine is the Soy sauce. I really dont have any idea how that sauce is made but whoever made it is a real genius.

Well..I made it for the first time..and my husband really liked it a lot. I made it with only three main vegetables (i ran out of most veggies..it was almost weekend). I used lot of spring onions, cabbage and carrots. Can add srambled egg, mushrooms and bell peppers too…I used EVOO (extra virgin olive oil) which gave really good taste. Add this oil into a pan, add minced garlic and fry for sometime. Add the veggies, salt, pepper and let it cook. meanwhile boil the noodles in a pan of hot water for just 5 minutes. You can add few drops of vegetable oil so that the noodles won’t stick. After the noodles are cooked, drain them in a colandar and run cold water onto the noodles. Add this to the veggies, drop in the soy sauce, chilli sauce, green chilli sauce. Mix it well. Top it with spring onions. Thats it..simple to make..easy to finish!! Enjoy!

This is one of the chutney which can eaten along with pongal or hot dosas. I did not know that it was that simple to make This is my entry to the click event.

Ingredients

1 cup groundnuts
3 slit green chillies
lemon size tamarind(soaked in warm water)
1/4 cup putnalu pappu or roasted gram dal
Salt to taste
Oil

Method

• Roast groundnuts and green chillies in 1tbs of oil. Add putnalu pappu and roast. Grind to a powder in a grinder.
• Add salt and tamarind juice and mix well.
  Chutney is ready!!

Ingredients

2 tsp Oil
1¼ tsp Salt (or to taste)
½ tsp Asafoetida powder
10 nos Curry leaves (fresh)
½ cup Coconut (grated) (dry dessicated preferred)
6 clove Garlic
10 nos Dry red chili
½ cup urad dal
¼ cup chana dal

Method 

• Heat 1 tsp oil in a kadai and roast the dry red chilies, garlic and curry leaves, remove.
• In the same pan add these in the following order and roast Bengal gram, toast until slightly golden and remove.
• Add the second tsp of oil, toast Split black gram until golden and remove,
•  Now turn off the flame and toast the coconut (the heat in the pan should work) till slightly golden.
   Remove and cool all the ingredients
• Grind all the ingredients except garlic (dry red chilies + bengal gram + split black gram + curry leaves + salt + asafoetida) to a fine powder.
• When done add garlic cloves and run on pulse, (2 to 3 times) just to pound and blend.
• Cool again and then store in air-tight jars.

Serve this podi liberally drizzled with gingely oil as a side for steaming hot idlis.
 

Most of us dont like to do a lot of cooking on friday evenings or weekends..at least I dont. And I keep looking for ways to reduce my time to cook and cooks tasty things in less time. This recipe is simple and quick way of making something totally delicious and can serve as evening snack or as party appetitzer. 
 
Here is the recipe..
 
1 pack of Gits Rava Idli Mix/ left over homemade idli batter
1 medium size onion
4-5 Green chillies
Chopped Coriander
Finely chopped ginger
3-4 spring onions , finely chopped
2 pinches of salt to season
 

Method

• Follow the recipe written on back cover of the gits pack and mix it in water. Leave it on for 10-15 minutes.
• Meanwhile mix all chopped onions, chilli, coriander, tomatoes,spring onions and ginger, and add salt for light seasoning. if you have other vegetables that you want to add you can do that also. You can also try other seasonings like italian seasonings…  be creative!!
• Take a deep pan, add some oil and pour 1/4 cup batter and spread evenly and thickly.
• Take a spoonfull of above mix vegetables and spread evenly on the batter. Add few drops of oil around corners of attu and let the attu cook for 2-3 mins per side.
   
  you can make small pancake size attu or one big uthappam style attu…..the small attus of 2 inch diameter can be used excellent apetizer…
   
  This is a very low fat and light dish…unlike uthappam and it can be done very fast. Serve hot with any sambar or plain attu is as excellent tasting as with a companion..If you like spicy…try chopped jalopenos…Sure to blow wind out of your ears. Happy Cooking.