Vegetable Noodles

I love Chinese food,especially Noodles which is quick,easy and healthy meal.My kids ask for this atleast once a week But they prefer plain Maggie or Al Baker Noodles.

Back to my childhood memories..Chiyang! a Chinese restaurant in my place From there I first tasted Chinese food,Woooow!!But I have struggled a lot to eat noodles with fork after some time I lost my patience , used my hand to have the tasty noodles!! that taste is still there in my memory and I never got a chance to go to that restaurant after my marriage.

Noodles absorbs and set the texture and flavour of the other ingredients and sauces they’re served with,While retaining their own texture.So you can add ingredients as per your taste.This special recipe is a mix and match of various other Friday recipies.I like the light sweet and sour taste So here I used honey and Soy sause to give that taste.

Ingredients

Chinese noodles- 225 gms
Finely chopped garlic-1 tsp
Finely chopped ginger- 1tsp
Sliced Onion-1 small
Dried basil-1tbsp
Chilli flakes-1tsp(optional)
Honey-1 tbsp
Soy sause- 2tbsp
Lemon juice- ½ lemon
Vegetables
Carrot – 1 medium size julienned
Capsicum-1 medium size julienned
Button mushrooms- 4-5 diced
French beans -1/2 cup julienned
Chopped Spring onion-1/2 cup
Green chillies-2

Method

Heat water along with salt and bring to boiling point.Add noodles and boil for approximately 5 minutes.Take off from fire ,drain and keep aside.

Heat oil in a pan,fry ginger and garlic,Then add onion and sauté until it turns brown.
Add dry basil leaves and sauté for 30 seconds
Add all the vegetables and cook for a few minutes.Add honey ,soy sauce and chili flakes .
Mix well and fry for further 2-3 minutes.
Add noodles and stir fry until mixed well.
Garnish with spring onion and diced carrots.

Potato Rice

I heard that this month JFI Ingredient is Potato, I decided to cook something with that and post for JFI event. Since I am first time in this event ,I was so excited and had thought of many dishes like potato masala ,cutlet etc and ended up on Potato Rice.

Potatoes are best known for their carbohydrate content and is a rich source of potassium, iron, and vitamins C, and B1. This is the only vegetable that my kids love to have without any hassle.To include all the vegetables in their diet ,daily I sneak one other vegetable inside the mashed potatoes.Because of this reason potato is so dear to me..

I got original recipe from Friday Magazine .But this particular recipe I did it in a bit more kerala style. After cooking the aroma from the dish made me to change the name to Potato Biriyani !

Here is my recipe for potato rice and an entry for Jhiva for Ingredient –Potato event hosted by Vaishali of Happy Burp.

More Recipes ...
Potato Rice(Paati)
Dill-potato Rice(Annita)


Ingredients

Potato-3 medium sized peeled and cut into small pieces
Basmati Rice-2 cups
Grated Coconut-1/2 cup
Ginger-1inch piece
Green chili-2 large
Curry leaves-2 sprigs
Mustard seed-1tsp
Cumin seed -1tsp
Bay leaves-3 whole
Aniseed-1/4 tsp
Cardamom-4 pods
Cinnamon-2 small sticks
Finely chopped Coriander leaves-1/2 cup
Lemon juice-1/2 lemon
Water-3 cups
Salt to taste.

Method

Wash and soak rice in water for 30 minutes.Grind coarsely coconut ,Ginger and green chili and keep aside,
Heat 2 tbsp of oil in a pan add mustard and cumin seeds.,once it starts popping add bay leaves and curry leaves,and all other spices and saute for a minute.then add half of coriander leaves ,stir well.
In a separate pot heat water along with salt.Bring it to boiling point.
Add potato and rice and mix well then add the boiling water stir well and close the pan with lid and allow to cook the rice in a low flame.
Garnish with coriander leaves.
Serve this rice with plain curd or raita, pickle and pappad.

Note:
For yellow colour you can add a pinch of turmeric powder.
To make a better taste add cashew and raisins roasted in ghee.