Chilli Garlic Noodles

Chilli Garlic Noodles

Ingredients　(For 3-4 servings)

l  3-4 cup Noodles (boiled)

l  2 tsp Lemon

l  4 Green chilies (finely sliced)

l  6-8 cloves Garlic (chopped)

l  1/2 cup Carrots (finely sliced)

l  1/2 cup Spring onions (finely sliced 1” pieces)

l  1/2 cup Cabbage (finely chopped)

l  1 tsp Red chili flakes

l  2 tsp Dark Soya sauce

l  3 tbls oil

l  Salt to taste

Method (How to make chilly garlic noodles)

l  Heat oil in a Non stick pan or wok and fry garlic on medium flame till light golden.

l  Add carrots, cabbage and spring onions and stir fry on high flame for a few minutes.

l  Add salt, red chili flakes, green chilies, soya sauce and noodles, mix well cook for few minutes.

l  Add lemon juice and mix well.

l  Garnish with spring onions and serve hot.

Green Peas Kachori- Hare Matar ki Kachori

Green Peas Kachori- Hare Matar ki Kachori

Ingredients (for 4-5 servings)

For stuffing

1 1/2 cup  boiled  green peas

2 tbls green coriander leaves (finally chopped)

2 Green chillies (finally chopped)

1 tsp cumin seeds

1/2 tsp lemon juice

1 tsp garam  masala

1 tsp coriander powder

2 pinch asafoetida

4-5 garlic ponds

Salt as per taste

2 tbls mustard oil or refind oil

For outer covering

2 cups flour (maida or wheat flour)

2 tbls refind oil for moyan

1/2 tsp baking powder

1 tbls curd

salt to taste

Refind oil for deep frying

Method (How to make green peas kachori)

For stuffing

Grind green peas along with coriander leaves, green chillies and garlic together to form a paste.

Heat 2 tablespoon of mustard oil in wok put asafoetida, cumin seed and fry few seconds put the green peas paste. Add the salt, lemon juice and all dry spices and mix well. Saute the paste for about 5 minuts on low flame till the water evaporates.

Divide the mixture into 15 to 20 equal portions and keep aside.

To make outer  covering of the kachori

Sieve maida or atta  in a bowl, add baking powder, curd, oil  and salt and mix well and knead into a smooth dough using sufficient water.

Cover with a moist cloth and keep aside for 30 minutes.

Divide the dough into 15 to 20 equal portions and roll them into small circle of 4" diameter.

Place a portion of the stuffing at the center, cover, seal edges and flatten and roll out lightly using a rolling pin. Repeat with the remaining dough and stuffing to make more kachoris.

Heat the oil in a kadai and deep fry kachoris on medium heat till brown and crisp.

Drain on an absorbent paper and serve hot with a chutney or curry of your choice.

Chick Peas Spinach Curry - Kabuli Chana With Palak

Chick Peas Spinach Curry - Kabuli Chana With Palak

Ingredients (4-5 servingsservings)

500 gram Spinach(Paalak) (finally chopped)

1 cup Chick peas(Kabuli Channa)

1/4 tsp baking soda

4-5 medium sized Tomatoes

2 Green chilli

1 tsp ginger garlic paste

2 tbls Oil

1/2 tsp Cumin seeds

1/2 tsp Turmeric powder

1 tsp Corainder powder

1/4 tsp Red chilli powder (optional)

Salt as per taste

1/4 tsp Garam masala

1/4 tsp Chana masala

1 tsp Kasoori methi

2 tbls Coriander leaves  finely chopped

Method (How to make Kabuli chana Palak)

Wash and soak chickpeas in water with baking soda for 8-10 hours. Boil with 1/4 tsp salt and keep aside.

Chop onion and tomato to big cubes. Grind it with green chilli to a paste without using any water.

Heat oil in a pan and add cumin seeds. When it splutters add ground onion tomato paste along with ginger garlic paste.

Cook over low heat for 3-4 minutes and add turmeric powder, chili powder, coriander powder and garam masala. Cook for 5 to 10 minutes or until oil starts separating.

Add chopped spinach to the pan, mix well and cook until it cook well.
Take a handful of boiled chickpeas and grind it to a paste.

Add the chickpeas along with grind chickpeas paste and close with the lid. Cook until the spinach cook completely.

Add chana masala and kasoori methi. Add one cup of water and cook for till boil. Turn off the stove Garnish with coriander leaves.

Served hot with chapatis, naan , rice or pulao.