Tuesday, December 15, 2009

Korean Noodles Stir fry

I got to know about this noodles from my Boss's wife Precy. Once she gave me this stir fry for lunch. I was amazed to see this transparent noodles. Actually this are made up of potato starch.


1/4 packet noodles. Glass Noodles( From 300 gm packet)
1 Zucchini chopped
1 Carrot sliced lengthwise
1 cup fresh beans
1/2 onion (chopped = 1'' cubes)
1 tsp roasted sesame seeds / roasted pine nuts
1tsp ginger garlic paste
1 fresh green / red chili
1tbsp sesame oil
1tsp soy sauce
1tsp cooking wine
1/2 rice vinegar
salt to taste

Procedure :
1) Add noodles in boiling water and cook until they are soft.
2) In a wok add oil, chili,onions, ginger garlic paste. Fry for 2-3 min.
3) Add beans, carrots, cook for 2-3 min and then add zucchini. Can also add mushrooms.
4) Add vinegar and wine, soy sauce. After frying for 3-4 min add noodles and fry again.
5) Serve with sesame seeds or pine nuts

Peas and potato pattice

In January the fresh peas season starts in India.
Aai (mother) makes 'Masale Bhat' and 'Matta' on 26th January for Republic Day.
And sweet will be offcourse Jalebi.
But today I am posting another recipe by my aai called Pattice. Made up of Potatoes and fresh Peas. (or frozen)

500 gm Potatoes boiled
250 gm peas
1 onion chopped
1tsp garam masala
1/2 tsp ginger garlic paste
1/2 coriander powder
1 cup bread crumbs
1 cup fine semolina
1/2 tsp turmeric
1/4 tsp chili powder
oil for frying
1 cup yogurt
9-10 mint leaves
1 chilli fresh
salt to taste

1)For filling:
          In a pan heat oil add onions and fry untill translucent.
          Add turmeric, chili, coriander, garam masala powder and ginger-garlic paste. Fry for 2-3 min.
          Add fresh peas and fry than put lid and cook for 3-4 min.
          Add salt to taste. And let it cool for few min.
2) Mash the potatoes and mix in the bread crumbs, salt. Dont prepare the mixture too early as it tends to get get very soft and stick because of salt, you will unable to make ball. So prepare when you are ready to make pattice and fry.
3) Now make small balls of potato mixture and flaten it on palm, then fill the peas mixture and make the ball again and flatten a little bit.
4) Roll it on fine semolina or bread crumbs, and than goes on frying pan with a little oil. Make crispy.
5) Do the same with rest.
          For Chutney / Dip:
                     1) Grind Mint leafs and 1 chili ,salt together.
                     2) Mix with yogurt.

Kolhapuri Misal Pav

Kolhapuri Misal Pav

Kolhapur is a famous city of Western Maharashtra in India, know for it’s famous Mahalaxmi Temple and spicy food.
On a weekend, I thought of making something different for lunch. So the dish was Kolhapuri Misal Pav. This is famous recipe from Kolhapur, so it’s name has Kolhapuri . Misal  means mixture, as it contains 3-4 different varieties of sprouts.  Pav means bread. 
I remember my mother use to make this at the time of Diwali as we have huge stock of the snacks.
So remembering those old days.Lets make misal.

With all this ingredients it seems difficult but not if you gather all ingredients as mentioned below.

For 5-6 persons

For curry:
2 cups sprouted beans cooked
2 onions chopped
2 small tomatoes chopped
½ tsp turmeric
6-7 curry leaves
1tsp Garam Masala
1 tsp red chili powder (can add extra as per taste)
5 cups water
¼ tsp sugar
Salt to taste
            For curry paste:
            2 tbsp dry coconut
            ½ cup fresh coriander leaves
            3 garlic cloves
            1 inch ginger  ---- and grind all together to a very fine paste
For potato vegetable:
3 Potatoes (boiled) and chopped
1 onion chopped
¼ tsp turmeric
1tsp cumin seeds
1 tsp mustard
5-6 curry leaves
¼ cup Fresh coriander
Salt to taste

For Garnishing

1 onion finely chopped
1 cup fresh coriander chopped
1 tomato chopped
1 lime/lemon cut into 8 pieces

1 Packet- 500gm spicy snacks (can get from Indian store)

Procedure for curry:

1) Heat oil in thick bottom soup pan.
 2) Add cumin, onions and fry till translucent.
 3) Add turmeric and chili powder.
 4) Add curry leaves and garam Masala and tomatoes.
5) After frying for 4-5 min add the curry paste.
6) Fry again for 6-7 mins till oil separates from the paste.
7) Then add cooked sprouts…. (wash and cook sprouts in pressure cooker 2 whistle or add to boiling water and boil  until it becomes soft/ cooked).
88) Adding salt and sugar ,Let the mixture boil for few min.
  9) When the curry is boiling remove the oil which floats on top in a bowl and keep aside, use the same oil while serving on top. ( the oil is called as 'cut').

    By that time make potato vegetable

1) De skin and chop the boiled potatoes and keep aside.
2) In a pan add oil chopped onions, turmeric, cumin and mustard seeds, curry leaves,    salt and fry for 1-2 min.
3) Then add potatoes and chopped fresh coriander. And fry for 2 -3 min.
4) Vegetable is ready.
5) I am not using chili in this because overall dish will become more spicy than planned.

Serving suggestions are as shown in the picture.
Serve hot.