Vegetable Hakka Noodles

I love noodles. I prefer it to rice any day. I have no idea why. It is not as though I grew up eating noodles all the time, but I’d prefer it any day. And I love noodles in any form. As sevai, as spaghetti, as the instant Maggi variety, bean noodles, glass noodles, rice noodles, whole wheat noodles… the list is really endless. Hakka noodles would rank as no.2 in my all time noodle rankings. No prizes for guessing the no.1.


Hakka noodles, when made well, can take you to heaven. But this is one dish that can also be spoilt very easily. Our University cafeteria served noodles and fried rice. Our staples when we didn’t have time enough to get to the hostel for lunch. But if I were to go back today, I doubt I’d be able to eat as much of it. It used to be extremely oily, has more cabbage than I could handle and could only be eaten with oodles of tomato ketchup. From the beautiful beaches of Pondicherry, I moved bag and baggage to Bangalore. I was a trainee with one if India’s homegrown majors, TTK, and had to get by on my really small stipend. I stayed with my uncle and aunt who left me in charge of their house for aout a month when they went to Bombay for Janmashtami and Ganpati. During that time, if I didn’t feel like cooking, I couldn’t really afford to eat “out” and that’s when this place seemed like a Godsend. The Chinees gaadi near the Malleswaram market. Everything on his menu was priced at Rs. 15. And I get by with very little food. A plate of hakka noodles would last me two meals. So, it didn’t get better than that. I’d also get a plate of vegetable/cauliflower/mushroom Manchurian to go with my noodles. I didn’t have to spend more than Rs. 15 on a meal.


I’ve tried to recreate the magic at home, but I’ve almost never succeeded entirely. Recently when S and I were waiting for a plate of noodles at Vyapar Kendra in Gurgaon, I noticed the amount of oil the guy used per plate. I figured it made sense to make a healthier version at home, even if meant compromising on the taste. I found this recipe on Swapna’s blog and found it similar to the way I make it. I suddenly realized that I’d not made Hakka noodles at home since I started this blog. It used to feature very regularly on our weekly lunch menu and for some reason, I’d not made it in a long time. So after reading her post and me-me, I decided it was time to treat S and I to a trip down my memory lane. I modified the recipe a bit.


1 packet Ching’s Secret Veg. Noodles
½ cup Cabbage, shredded
½ cup Capsicum, sliced thinly
½ cup Carrot, julienned
½ cup Onions, sliced
1 tbsp Oil + 1 tsp Oil

1 tsp Ginger Garlic paste
1 tsp Chilli flakes
1 tsp Chilli Sauce
1 tsp Soya Sauce
1 tbsp Tomato Ketchup
Salt and Pepper to taste


Bring about 3-4 litres of water to a boil. Add the noodles and cook for 3-4 minutes. Drain the noodles, wash in cold water and pour the teaspoon of oil over it.


In a large wok, heat the tablespoon of oil. Add the chilli flakes and onions and fry for 2-3 minutes. Add the capsicum, cabbage and carrot and fry for 4-5 minutes. Add the soya sauce, chilli sauce and tomato ketchup. Add the cooked noodles and toss well. Season with salt and pepper. This recipe serves two.

I wanted to make some chilli tofu to go with this, but it tasted perfect without any accompaniment. Thanks Swapna, your recipe is a keeper. I’m quite thrilled to send one of my favourite street foods to Sia of Monsoon Spice for this month’s MBP: Street Foods. If you haven’t already done so, do send in your entries before the 30th. Since the AWED event celebrates Chinese cuisine this month, I am also sending this to DK at Culinary Bazaar.

The A to Z of Soups and Salads

The Monthly Blog Patrol did quite well this hot summer month. I received 26 entries. That's why I decided to call this the A to Z. I added my own and it became 27, but I didn't email my entry to myself, so it doesn't count! In keeping with the A to Z, the entries in alphabetical order. (This round up also starts with an A to Z salad and ends with A to Z soup. Read on to find out how!)

Aparna of My Diverse Kitchen sent me the A to Z Pasta Salad from Susan's Fat Free Vegan Kitchen.

Arul of FoodNTaste dished out this lovely Carrot - Tomato Soup from Vineela's Cooking.

Arundathi of My Food Blog made this really pretty and refreshing Watermelon Gazpacho. She hunted and hunted and found a recipe at Married With Dinner.

Asha sent me this entire meal of Kanji with Cherupayar Mezhukkupuratti very early on this month. Her inspiration was this dish from Shn's Kitchen Mishmash.

Bhags of Crazy Curry sent me Sorisha's version of Tomato Shorba.

When Richa posted this soup, I was fairly certain someone would make it. Cham of Spice Club proved me right with this Carrot Orange Soup.

My dear friend Chitra who is another HUGE inspiration for recipes on my blog made this Penne And Fusilli Salad from my Macaroni Salad. She doesn't have a blog yet, but this is the picture she took of the salad.

Dee of Ammalu's Kitchen made a Spicy Bean Salad and Cucumber Soup from Ashwini's Bean Salad and Cucumber Soup recipes.

Divya Vikram of Dil Se was inspired by this creamy soup from Pearls of East. Her Asparagus Soup looks very hearty to me.

Easy Crafts of Simple Indian Food made this very Indian salad, my favourite Carrot Kosumbari, from Suma's Veggie Platter.

JZ of Tasty Treats made this lovely Hot 'n' Sour Soup from a recipe at Mansi's FunnFud. (It started raining in Gurgaon just now and I would love to have a bowl of this soup.)

Meera of Enjoy Indian Food made this Kosambari from Archy's recipe. Perfect with a simple Indian meal.

Namratha of Finger Licking Food made this wholesome Minestrone Soup from Sia's Monsoon Spice.

Nandita of Saffron Trail went on a junk food trail and then made this Green Bean and Tomato Salad from Smitten Kitchen to aid her rehab efforts.

Rajitha of Hunger Pangs sent in one of my favourite soups, Mushroom Soup, from a blog whose recipes fill my bookmarks: Cookery Corner.

Ranjani of Wake Up And Smell The Masala made this Greek Salad from Janet's recipe.

Revathi, my friend from school, sent in this Pineapple Rasam which has me confused. She has linked it to my recipe but says she made it from the recipe of another friend. (Since I am hosting this event, I have to allow this, haven't I? I mean, the guy who owns the cricket bat doesn't ever get out, does he?)

Shubha of Chuki Bhar Pyar made this very pretty Roasted Tomato and Red Pepper Soup from this recipe at Vegetarian Medley.

Sig of Live to Eat made this Salad Lyonnaise from Elise's blog which called for poached eggs. Sig cheated a wee bit (with the event's support and permission) and made her Fried Egg version.

Siri of Siri's made this (and forgot to send it to me). I remembered just now that someone had an MBP entry in their Recipe Marathon entries and tracked this down. Cucumber Kosambari from Asha's Foodie's Hope.

Srimathi of Few Minute Wonders revisits the old favourite, Tomato Soup, after inspiration from Mythreyee's recipe.

Sujatha of Spicy Khazana makes this 13 Bean Soup from the "first couple" in the Food Blogosphere, Jugalbandi.

Swetha of Our Cherished World made this light and flavourful Onion & Coriander Soup from Shilpa's blog.

TBC a.k.a. The Budding Cook sends in her "bursting with colour" Pinto Bean Salad adapted from Kalyn's Kitchen.

Trupti of Recipe Center sent me this Healthy Mix Vegetable Soup which she made from Mansi's recipe.

Vandy of Vandy's Culinary Adventures was inspired by the Recipe Factory to make this Moth beans /Matki Salad.

Last on this list is my entry, Tomato Red Pepper Saar, a tasty, flavourful, almost Konkani Saar with a twist. I'd been eyeing this recipe at Nupur's blog ever since she posted the round up titled T is for Tomato Red Pepper Saar as part of her A-Z of Indian Vegetables.

If I have missed out any entries, please do drop me a line. I am sorry I have been unable to visit your blogs and leave comments on your entry posts. I have to thank each of you for sending across your entries. This round up will be referred to very often by me in the coming months. Thanks Coffee, for giving me this opportunity to host one of my favourite events. Over now to dear Sia of Monsoon Spice for her edition of MBP: Street Foods.

Tomato Red Pepper Saar

Soups and I have had a long lasting affair. So, it is really no wonder that I picked Soups and Salads as a theme for this month's MBP. Given that summer was upon us, I thought I'd pick a cold soup or a salad as spending even a few minutes over a pot of soup didn't seem very exciting. It was something I could have done without. But then the weather changed. All of a sudden, it was a pleasure to slave in front of the stove. The storm that we've been having for this past week has given us a wonderful respite from the heat. And so, all I wanted was to get my hands around a bowl of soup and feel warm. Since S was out most of the week before last and I was out on a camping trip later, we were out of vegetables. I had just what it took to dish out Nupur's Tomato Red Pepper Saar. I know for a fact that this will be made often. The addition of onions and red pepper to my ordinary Tomato Saar took it to a different level.

I modified Nupur's recipe a wee bit and we had it with some Pulao and Egg Curry.

4 Tomatoes, chopped

1 Onion, diced

1 Red Pepper, diced

1 tsp Oil

3 pods Garlic, chopped

2 Green Chillies, sliced

100 ml Coconut Milk (about 2/3 cup)

1 tbsp Jaggery

Salt to Taste

Heat the oil and fry the onion, garlic, chillies and red pepper. After 3-4 minutes, add the tomatoes along with 1/2 a cup of water. Cook until soft. (Alternatively, you could do this in a pressure pan and pressure cook for 1 whistle.) When cool, blend in a liquidizer and strain. Add the coconut milk, jaggery and salt and bring to a boil.

I skipped the seasoning that evening, but will make it as a traditional saar the next time. Thanks Nupur for a simple and fantastic recipe.

Today is the last day for this month's MBP: Soups and Salads. If you haven't already sent in your entries, now is the time to do so.

Macaroni Salad and Anouncing MBP - May

The heat is killing. Much as I love cooking, it is the last thing I feel like doing these days. I don’t even mind cooking in the morning, but when I get back in the evening, the mere thought of entering the kitchen to dish up a meal is enough to kill any remnants of an appetite.

Monthly Blog Patrol or MBP an event started by Coffee of The Spice Cafe, is an event I participated in totally by chance. That too, because I happened to make something from her blog which fit very well into that month’s theme. After that, I have tried to be a regular. I know I've missed one or two, and then I missed the event itself for a good 6 months or so. I am guest hosting this event this month. And what I am looking for is a host of stuff that I cam make through summer without having to really toil over the hot stove. The theme for this month is Soups and Salads.

A few simple rules to enlist yourself in the patrol:

1. Make a Soup or Salad from fellow bloggers posted recipes, not food sites.

2. Post a picture of the final recipe on your blog linking it to the blogger, whose recipe you made. You can either post the recipe, or just the picture. Any variations to the original recipe will make interesting reading. One final picture and a link to the original recipe is a must.

3. Don’t forget your hosts! Please add a link back to this event announcement and/or the logo below, and to Coffee’s MBP page.

4. Email the following details to onlineraga@gmail.com with MBP – Soups and Salads in the subject line.

• Your name
• Your blog name
• Name of the Soup or Salad
• Permalink to your post
• Permalink to the original recipe
• A photograph of the final dish.
  

5. You may send as many entries as you like.

6. The deadline for this event is May 24th.

I will post the round up before the end of May (but forgive me if I am delayed as I am planning a trip to Madras around then!)


Here’s a simple salad to get you all in the mood.

1 cup Macaroni, boiled
1 Onion, chopped
1 Tomato, chopped
1 Green Capsicum, chopped
1 Carrot, finely chopped
1 tsp Olive Oil
1 tsp Mixed Herbs
1 tsp Chilli Flakes
Salt and Pepper to taste
Lime Juice, optional


Add the herbs and chilli flakes to the olive oil and set aside for 10-30 minutes.

Combine the macaroni with the chopped vegetables. Pour the herb infused olive oil over this. Add salt and pepper to taste. Add a little lime juice if you like. Toss together and enjoy your meal.

Oats Upma

Every month, Coffee usually sends us on a trip around the blogosphere. It reminds me of school and the projects we completed while there. She gives us a task and we come back and present it in class (read blog). Sometimes she goes on leave and we have substitute teachers. This month's substitute class teacher is Pavani and she sent us all to bring back a one pot meal.

I'm probably the biggest upma lover around and can make upma with just about everything. Nandita's Oats for Dinner is something I've been making even before I discovered the doctor or her blog, but it fitted in perfectly with the theme this month. Plus, the two pictures look so similar that you could easily interchange them and not really get to know. There are a few changes and my recipe is here:

Ingredients:

1 cup Roasted Oats

1 Onion, chopped

1 cup Mixed vegetables, chopped and cooked (I used carrots, beans, cauliflower and peas)

1 tbsp Oil

1/2 tsp Urad Dal

1/2 tsp Chana Dal

1/4 tsp Mustard Seeds

1/4 tsp Asafoetida

7-8 Curry Leaves

½ tsp Chilli Flakes

¼ tsp Turmeric Powder

1 tsp Green Chilli paste

1 tsp Ginger Paste

Salt to taste

Coriander Leaves for garnish

Heat the oil in a kadhai. Add the urad and chana dals. When the urad dal begins to brown a little, add the mustard and asafoetida. When the mustard splutters, add the curry leaves, onions, ginger and chilli pastes and fry for a couple of minutes. Add the chilli and turmeric powders and fry for a minute more. Add the mixed vegetables and the oats and fry the entire mixture for 1-2 minutes. Add 2 cups of boiling hot water and salt to this. Mix well, cover and cook for 5-7 minutes on a low flame.

I'm a one dish meal queen in any case and this blog is full of these time saving meals. I will bookmark this round up as I have Meeta's Mingle One-Dish Dinners and Mallugirl’s Express Cooking challenge. They're any working girl's real best friends.

Lime - n - Lemony Mojito

Favourites. I've found that they always seem to change with time. My signature drink used to be the Screw Driver for as long as I remember. Somewhere along the line, I had an affair with the Cosmopolitan. Then I gave up the long legged pink beauty for the tall, dark, handsome drink. The Long Island Iced Tea. But in the midst of all this, I developed a taste for the Caipiroska and its rum based cousin the Mojito.


The bartender at our favourite restaurant, Earth, makes the best virgin Mojito I've ever had. I've been wanting to make this drink at home. For the very first time, I had all the ingredients (or at least some decent substitutes) at home. The timing couldn't have been better as I was browsing through Mansi's blog the same day and I found her recipe for Old Fashioned Cuban Mojito with Lime and Mint. I modified it a bit and S made this lovely cocktail for us last weekend.

4 fresh Mint Sprigs
2 tsp Brown Sugar
1 tbsp Lime Juice
60 ml Dark Rum
300 ml Limca
2 Limes, cut into quarters
Ice cubes, crushed

Crush the mint leaves along with the brown sugar and lime pieces. Divide this mixture into 2 glasses. Pour in the lime juice and the rum. Add the crushed ice cubes and top with Limca.

Since this drink had Limca, lime juice and lime wedges, it was especially tangy. This is my entry to this month's Monthly Blog Patrol of Coffee's blog, which is guest hosted for the first time by dear Sig. Now, Sig posted her AFAM Pear entry earlier today, despite having to plan for a trip. The only way I can thank her for that entry is by returning the favour. So Sig, this one is for you.

Cheesy Wheat Bread

There are a few things I've always wanted to do. Bake my own loaf of bread, for instance. I made bread earlier, but that wasn't a loaf. It was a ring. When dear Coffee came up with this month's MBP: Bread, I knew I would participate. I had been eyeing Anita's potato bread for a really long time. And this seemed like just the opportunity I was looking for.

I made a few changes. For starters, I halved the recipe. I replaced the potatoes with about 1/4 cup of Cheddar Cheese. I increased the flour to atta ratio.

2 cups Flour
1 cup Atta
1 1/2 tsp Mixed Herbs
1/2 tsp Chilli Flakes
1/4 cup Cheddar Cheese, grated
1 cup Water
1 tsp Yeast
1 1/2 tbsp Oil
3/4 tsp Salt
Sesame seeds for sprinkling




I followed Anita's instructions mostly. I didn't alow it to rise for an hour and a half after placing the dough in the loaf tin. (I now realize that I should have!)





My loaf was very beautiful to look at. And the slices tasted heavenly. The bread was a little denser than I would have liked. I will allow it to rise for much longer and use just half of these ingredients for my next loaf. But the flavour of the cheese blended so well with the herbs and this bread is a lovely accompaniment to any soup.

And Coffee: this one is for you. My favourite aromas in the kitchen would be:

Freshly brewed coffee
Tomato Soup boiling on the stove
Amma's pizza in the oven

These are not just favourite aromas, like Jai and Bee said, these are always like a big hug.

Eggless Masala French Toast

All my bags are packed I am ready to go!

I'm not talking about John Denver's song.

Oops I did it again!
No, I'm not talking Spears' song.

I'm talking about what I just did... for the second time in 2 weeks. Found a recipe on a blog I visit and made it within a few hours. I leave home in an hour or two to go home. I didn't feel like cooking something just for myself. I didn't feel like Maggi or a dosa or any of those things. As I was winding up my work for the day, I went to Food Blog Desam and saw that Coffee had put up a post that said "Guess". I clicked on that link but it didn't take me to the page where I could find a guessing contest. I browsed a little and found a recipe for an Eggless French Toast. I decided that this was what I wanted to eat.

But I only had some Amul Masti Buttermilk and no curds. No ginger paste. So I said, let me make do with what I have. I remembered the packet of Vegit Aloo Mash. Thanks for the inspiration, Coffee. I loved eating this for a light lunch just now.

Ingredients:

2 slices of Bread

1 small Onion, chopped finely

1 green Chilli, chopped finely

100 ml Amul Masti Spiced Buttermilk

1/4 cup Aloo Mash (or a medium sized potato, cooked and mashed)

1/4 cup Rava

2 tbsp Coriander Leaves, chopped

Salt to taste

Oil for shallow frying

Mix all the ingredients except for the bread and oil and let the mixture wait for a minute or two. The potato mash powder should soak up the liquid and become soft. Dip the bread slices in the batter and coat both sides evenly.

Shallow fry on a tawa using oil as necessary and enjoy it with Tomato Sauce.

And I am giving Coffee a taste of her own medicine... oops... french toast! This is my entry to The Spice Cafe for July's Monthly Blog Patrol: Going Lite.