Easy Vegetable Soft Noodles (Veg Hakka Noodles)

Vegetable Soft Noodles

Prep Time: 30 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

2 packs of Noodles (Chings)

2 tbsp oil

1 large bowl of shredded vegetables (cabbage, capsicum, carrots and beans)

1 onion thinly sliced

Spring onion greens cut into 1”

1 tsp Pepper powder

½ tsp Ajinomotto (optional)

2-3 tsp Dark Soya sauce

1 tsp vinegar in chilli

2 tsp green chilli sauce (optional)

Salt to taste

Method:

1. Boil water in a pot and add some salt and 2 tsp oil. After the water starts boiling add the noodles cook for 3-4 mins. Remove when they are 80% done. (DO NOT COOK THEM COMPLETELY).
2. Strain the noodles and spread them on a plate and apply some oil so that they do not stick.
3. Heat a wok; add oil. After the oil is hot add onions and stir for 30 secs. Add all the vegetables and stir for 1 min.
4. Add salt, pepper, soya sauce, ajinomotto, chilli sauce and vinegar and give a quick stir.
5. Add the noodles and mix gently without breaking the noodles. Try and toss the noodles.
6. Garnish with spring onion greens and serve hot.

Co-zy Tips:

Do not let the noodles rest for long.

Sukha Aloo Ki Sabzi

Sukha Aloo Ki Sabzi

Prep Time: 20 mins

Cooking Time: 10 mins

Servings: 4

Ingredients:

500 gms of boiled potatoes

1 large onion finely chopped

1 large tomato finely chopped

½ cup blanched green peas

1-2 green chillies chopped

8-10 curry leaves

1 tsp mustard seeds

1 tsp cumin

½ tsp turmeric powder

½ tsp chilli powder

1 tsp coriander powder

1 tbsp chopped fresh coriander for garnish

Salt to taste

Method:

1. Heat oil in a pan; add mustard seeds and cumin and let it splutter.
2. Add curry leaves and green chillies and sauté for 30 secs.
3. Add chopped onion and salt and turmeric powder and fry till the edges turn light brown.
4. Now add tomatoes, green peas, chilli powder and coriander powder and cook till tomatoes are soft.
5. Now roughly crush the boiled potatoes into big chunks and add to the pan and coat the mixture well. Adjust the salt if required and cover and cook over low heat for 3-4 mins.
6. Garnish with chopped coriander and serve with roti or puri.

Co-zy Tips:

1. Add some tomato ketchup and make a Frankie roll for kid’s lunch box or an evening snack.
2. This preparation can also be used for masala dosa.

Thotakura Podi Kura

Thotakura Podi Kura

Prep Time: 15 mins

Cooking Time: 15-20 mins

Servings: 4

Ingredients:

1 big bowl of chopped thotakura (amarnathus)

1 small cup of tuar dal (soaked)

½ tsp turmeric powder

Salt to taste

Tempering:

3-4 tsp of oil

2 tsp of urad dal

1 tsp of mustard seeds

1 tsp of cumin

3-4 whole red chillies

2 sprigs of curry leaves

Method:

1. First steam dal and thotakura separately for 5-6 mins in a microwave.
2. Heat oil in a pan; add the tempering then add the dal first and cook it till it is almost done. (The dal should be cooked but yet not soft)

3. Add the thotakura and add salt and turmeric powder and sauté. Add ¼ cup of water and cover and cook till the water evaporates and nicely done.

Serve hot with steamed rice or roti.

South Indian Beans Stir Fry

South Indian Beans Stir Fry

Prep Time: 15 mins

Cooking Time: 10 mins

Servings: 4

Ingredients:

300 gms french beans chopped
½ tsp turmeric

½ tsp chilli powder

½ tsp coriander powder

2 tsp desiccated coconut

Salt to taste

Tempering:

3 tsp oil

½ tsp mustard seeds

½ tsp cumin

8-10 curry leaves

2-3 whole red chillies

2 tsp urad dal

Method:

1. Steam the beans for 5-6 mins in a microwave.
2. Heat oil in a pan and add the tempering.
3. Add the steamed beans and add salt and turmeric and stir. Add 2-3 tbsp of water and cover and cook for 4-5 mins.
4. Check if the beans are done well; add chilli powder, coriander powder and coconut powder and stir for 1 min.
5. Serve with steamed rice or roti.

Co-zy Tips:

1. If there is no microwave you may even boil the beans with little water prior to cooking.
2. You may use fresh grated coconut as well.

Quick and Simple Aloo Parantha

 Aloo Parantha

Prep Time: 30 mins

Cooking Time: 15 mins

Servings: 4

Ingredients:

For Dough:

1 cup of whole wheat flour

1 tbsp maida

2-3 tsp oil

Salt to taste

Water as required

For Aloo Stuffing:

4-5 Potatoes boiled

½ tsp turmeric

½ tsp red chilli powder

½ tsp pepper powder

1 tbsp chopped fresh coriander

Salt to taste

Method:

1. Knead the flour and maida together into soft dough and let it rest for 30 mins.
2. Mash the boiled potatoes and mix all the spices.

Step 1: Take a portion of the dough and divide into 2 smaller potions and roll into 2 small rotis.

Step 2: Take a roti and spread the aloo stuffing on it and cover it with another roti.

Step 3: Curl the edges of the 2 rotis together.

Step 4: Roll the parantha with a rolling pin or pat it with your fingers to flatten it.

Step 5: Heat a tawa or a griddle and put cook the parantha on both sides.

Step 6: Add oil or butter and cook on both sides till its crisp.

Aloo Parantha is ready. Serve it with pickle and curd.

Co-zy Tips:

1. Allow the potatoes cool completely after boiling; else the filling will be too soggy and it will be difficult to roll the paranthas.
2. You may add little chat masala to the stuffing to give it a tangy twist.

Methi Malai Paneer

Methi Malai Paneer

Prep Time: 20 mins

Cooking Time: 20 mins

Servings: 4

Ingredients:

2 large onions finely chopped

3 tomatoes pureed

2 cups of fresh methi leaves

200 gms Paneer cubes (slightly fried)

1 tbsp oil

1 tbsp Ghee

3-4 pods of garlic chopped

Pinch of asafoetida

½ tsp Turmeric powder

2 tsp Chili powder

2 tsp coriander powder

2 tsp kitchen king masala (You may also use garam masala if you do not have kitchen king masala)

½ tsp Amchur powder

1 tbsp kasuri methi (roasted and powdered

1 tbsp cashew nut

1 tbsp almonds

4 tbsp milk

½ cup cream (low fat preferred)

Salt to taste

Coriander leaves for garnishing

Method:

1. Soak cashew and almonds in milk before you start cooking. Grind them into a smooth paste after 10 mins.
2. Fry the paneer till the edges are light red and keep it aside.
3. Heat oil and ghee in a non-stick or regular pan and add a pinch of asafoetida followed by finely chopped garlic.
4. Add onions and a little salt and sauté until onions are golden brown.
5. Now add the tomato puree, turmeric powder, chili powder, kitchen king masala and cook for 1 min.
6. Add amchur powder and kasoori methi. Let it cook for 3 to 4 mins over medium heat.
7. Add fresh methi leaves and sauté until it changes colour. Add a little water and cook for another 5 mins the gravy comes together.
8. Add fresh cream and when it starts boiling add cashew and almond paste and let it cook for 5 mins.
9. Add fried paneer cubes and add some water and let it cook for 3 to 4 mins.
10. Garnish with chopped coriander leaves and serve hot with Roti or Pulao.

Co-zy Tip:

1. You may replace cream with low fat yoghurt.
2. Boil the tomatoes and then puree to reduce cooking time.

Oats Upma

Oats Upma

Prep Time: 10 mins

Cooking Time: 10 mins

Servings: 2

Ingredients:

1 cup soaked soya granules (use 1/3 cup of dry soya to make 1 cop of soaked soya)

1 onion finely chopped

2-3 green chillies chopped

2 tbsp green peas – boiled

1 carrot chopped and blanched

½ tsp turmeric powder

½ tsp sugar

Chopped coriander for garnish

Salt to taste

Tempering:

2-3 tsp oil

1 tsp mustard

1 tsp cumin

8-10 curry leaves

Pinch of asafoetida

Method:

1. Heat oil in a pan; add the tempering and let it splutter.
2. Now add onion and green chillies and sauté for 1 min and add green peas and carrots and sauté for 1 min.
3. Add salt, turmeric and sugar and mix well.
4. Wash and add oats to the pan and mix well and cover and let it cook for 1 min. Sprinkle some water if needed.
5. Remove and garnish with chopped coriander and serve hot.

Co-zy Tips:

1. You may add finely chopped potatoes and tomatoes for extra flavour and texture.
2. You may dry roast the oats for 1 min prior to cooking.