Noodles Chaat

Noodles Chaat is merger of Chinese food with Indian taste. This can provide a good change to your regular Chaat. This is my version of Noodles Chaat, you can adjust the spices according to your taste.

Ingredients:

Noodles - 1 pack

Sprouted Mung Beans - 3 tbsp

Potato - 1 Boiled, peeled, cut into pieces

onion - 1 finely chopped

tomato - 1 finely chopped

Green chilli - 1 finely chopped (optional)

Tomato ketchup - 1 tsp

Green Chilli Sauce - 1 tsp

Soy sauce - 1 tsp

White Vinegar - 1/2 tsp

Coriander leaves for garnishing

Method:

Break noodles into small pieces and put in the microwave safe bowl. Microwave high for 2 mins to make noodles crispy. Stir often to make sure noodles do not get burned. Now add all the ingredients in the noodles except coriander leaves and some onions and tomatoes for garnishing.

Mix it well.

Put noodles in a plate and garnish with onions, tomatoes and coriander leaves. here's your Noodles Chaat ready to enjoy.

Green Paneer Tikki

If you are very hungry before your dinner, Green Paneer Tikki will satisfy your hunger for while until dinner arrives. It's spicy flavour will tickle your tongue.

Ingredients:
Paneer Pieces
Coriander-Mint Chutney
Tomato slices (for garnishing)
Chat Masala powder
Lemon Juice
Cooking Oil Spray

Method:

Take a bowl put paneer pieces with chutney and mix well. Keep it in refrigerator for 30 to 40 mins. After that line a backing sheet with foil and spray cooking oil. Arrange paneer pieces on the foil and broil on high temperature for 5 to 7 mins, ensure that your paneer does not burnout during broiling.

When the paneer pieces start turning slightly brown at the edges, turn over them and apply some chutney on the top. Broil again about 2 to 3 mins until the paneer starts turning brown on the edges on this side.

Remove paneer from oven and arrange it on a plate. Sprinkle chat masala powder and lime juice on it and garnish with tomato slices.

Your Green Paneer Tikki is ready to serve. Enjoy!!!

I am sending this recipe to WYF series is "Salad/Starters/Soups" hosted by Easycrafts.

Rice Pudding (Kheer)

Rice pudding or Kheer as it is called, is very famous Indian sweet prepared on many auspicious days of festivals in India. You can also have it as a dessert dish. Since it contains sugar and rice it is not advisable for people having diabetes but you can use sweetener instead of sugar. I love kheer so much and you will like it for sure. Enjoy and have fun !!!


Ingredients:
Rice - 1/4 cup
Milk - 5 cups
Sugar - 1/3 cup or to taste
Almonds & Pistachios - 2 tbsp sliced
Cardamom (Elaichi) powder - 1/4 tsp or to taste
Few strands of Saffron (Kesar)
Ghee (clarified butter) - 1 tsp

Method:
Wash the rice thoroughly and keep it aside. Melt the ghee in a pan on medium heat then add rice and saute it for 2 mins. Add the milk and cook until the milk reduces to half & creamy and rice is tender. Stir often to make sure the milk does not burn at bottom and also rice does not stick in the bottom of the pan. Now add sugar, saffron, cardamom powder and half of the almonds & pistachios slices. Let it simmer for 10 mins at low heat. Switch-off the heat and let it cool. Garnish with remaining almonds & pistachios slices.

You can serve warm Kheer as a side dish with meal. You can also serve chilled Kheer as a dessert. Enjoy!!!

Tip:- Use non-stick pan to avoid stickiness of the Rice at the bottom.

Cabbage-Paneer Paratha

I love stuffed paratha because it is stomach filler as well as it contains nutritious ingredients in it. Today my mood was to have stuffed paratha but I didn't want to eat potatoes so I thought to try with cabbage and paneer and here you go with my experiment.

Ingredients:

For the dough:
Whole Wheat flour - 2 cup
Salt to taste
Oil to cover the dough

For stuffing:
Grated Cabbage - 1 & 1/2 cups
Crumbled Paneer - 3/4 cup
Ginger-Green Chilli paste - 1 tbsp (to taste)
Red chilli powder - 1 tsp (to taste)
Garam Masala powder - 1 tsp (to taste)
Coriander leaves - 2 tbsp chopped
Salt and Lemon Juice to taste
Oil or Ghee for cooking

Method:

For the Dough:
Mix flour and salt in a bowl and use warm water to knead the dough until a pliable but non-sticky dough is formed. Cover the dough with oil and keep aside for at least 30 mins. After 30 mins divide the dough intoequal portions and make balls.

For Stuffing:
After grating the cabbage squeeze out the excess water. Put all the ingredients in another bowl and mix it well. Now divide the stuffing into equal portions and make small balls and place them aside.

For making Paratha:

Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all balls. To make it easier to roll the balls, first roll them in dry whole wheat flour. Lightly press the ball on the sealed side and keep it on the top-side when rolling. Roll the ball light handle into 6 inch circles to reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole wheat flour on both side of semi-rolled paratha.

Heat the skillet on medium high, once skillet is hot place the paratha over the skillet. You will see the color change and the paratha will bubble in different places. Then turn the paratha over, it should have golden brown spots. spread oil/ghee over paratha on both sides. Flip the paratha and gently press with spatula. Flip again and press with spatula, make sure paratha is golden brown on both sides. Make all the parathas this way.

Serve hot Paratha with Plain Yogurt and Green Chutney.

Tip: If you do not want more oil in paratha you can use cooking spray oil instead.

Gobi Manchurian (Dry)

Gobi Manchurian is a famous Chinese (Indian style) appetizer. If you do not like the cauliflower in vegetables then think again and try this. The sauce of this dish gives cauliflower a different look, different taste and very nice aroma. My Mom-in-law likes this dish very much, this is for you Mummy.

Ingredients:
Cauliflower - Medium, cut into bite size florets
Oil for deep frying

For the batter:
All purpose flour (maida) - 5 tbsp
Corn starch - 3 tbsp
Ginger - 2 tsp minced
Garlic - 1 tbsp minced
Red chilli powder - 1 tsp
Soy Sauce - 1 tsp
White Vinegar - 1/2 tsp
Black Pepper powder - 1/4 tsp
Salt to taste

For Sauce:
Onion - 1 diced
Green Bell Pepper - 1 diced
Green chillies - 4 slitted and cut in halves
Ginger-Garlic paste - 1 tsp
Green Spring Onions - 3 tbsp finely chopped
Soy sauce - 1 tbsp
White Vinegar - 1 tsp
Tomato Ketchup - 2 tbsp
Red chilli sauce - 2 tsp
Salt to taste
Coriander leaves - 2 tbsp chopped (for garnishing)
Oil - 2 tbsp

Method:

To make batter:
Take a small bowl add all purpose flour, corn starch, salt, black pepper powder, red chilli powder, minced ginger-garlic, soy sauce and white vinegar, mix well. Add some water and make a thick paste without any lumps.

For deep frying:
Wash the cauliflower florets and pat dry with a kitchen towel. Now coat cauliflower pieces well with batter and deep fry until cauliflower is a medium dark brown in color. Drain the excess oil with a paper towel and set aside.

For Sauce:
Heat oil in a wide saucepan on high flame. Then saute the onions, green bell peppers, green chillies and ginger-garlic for couple of mins. Once they turns slightly tender add soy sauce, white vinegar, tomato ketchup, red chilli sauce and salt, mix it well. Now add fried cauliflower toss everything and mix well until the masala becomes dry. Now add spring onions and lower the heat to low flame and toss again for a min.

Garnish with chopped coriander leaves and serve.