Egg Hakka Noodles

Hakka Noodles (Veg) is another Indo-Chinese recipe which is a favorite among kids and adults. Here, the boiled noodles are stir fried with vegetables and sauces. I have used Soya sauce, Worcestershire sauce and Red chilli sauce. You can also use one sauce if you dont have other variations. It is a comfort food, very simple to make and can be done in a few minutes time, if all the vegetables are cut and kept ready. You can make it Veg, as well egg/Chicken. I have Made Egg Hakka noodles, where the egg is scrambled at the end and mixed with the noodles. You can skipp the egg and also have it as Veg Noodles. Try this quick recipe and enjoy! 

Ingredients needed
Hakka Noodles -200 grams/1 packed (made of durum wheat)
coconut oil - 3 tbsp
Garlic - 2 tbsp very finely chopped
Onion - 1 medium sized finely chopped
Ginger - 1 tsp very finely chopped
2 Green chilli -cut it into thin strips (julienne)

Vegetables
Carrot - 1 cut it into thin strips (julienne)
Spring onion greens - 1/4 cup finely chopped
Capsicum - 1 medium size (into thin strips)
You can use cabbage, beans, mushroom too.

Soya sauce -1 1/2 tbsp or as needed
Red Chilli Powder - 2 tsp or as needed [you can also use Red chilli sauce]
Worcestershire sauce- 1 tbsp
Vinegar -1 tsp (choice)
Salt and pepper powder to taste

For garnishing
Spring onion greens - 2 tbsp

Making of Hakka Noodles:
Boil noodles in plenty of water until 3/4 cooked or al dente. (al dente-cooked just enough to retain a somewhat firm texture). Do not over cook. Drain the water and pour cold water on top of the noodles or immerse it in cold water. Drain the water completely, toss noodles with a tsp of oil and keep it aside. This is done to prevent the noodles from sticking together. Now boiled noodles is ready.

Making of Egg Scramble:
Take a Vok, add a tbsp oil, add 1/2 tbsp ginger garlic paste, 1/2 tbsp Red chilli powder and toss well, now add 1 egg , let it set in flame for 2-3 seconds , then scramble it well and shown below. Add a pinch of salt. And keep aside.

 

Method:

• The whole cooking process should be done on high flame and continuous tossing is required.
• Heat oil in a pan, add finely chopped onion, garlic, ginger, green chilli and saute on a high flame for a few seconds until onion turns transparent.

• Add the carrots, stir fry for 2-3 seconds and then add capsicum,  spring onion greens & stir fry for a few seconds.
• Then add Red chilli powder, soya sauce, Worcestershire sauce, vinegar, salt needed, pepper powder and stir fry for a second.

• Add boiled noodles and toss on high flame for a few seconds. Adjust the sauces according to your taste if needed.

•  Now add the scrambled Egg and toss well for few seconds. Garnish with spring onion greens, toss and serve noodles piping hot.

 

Padmashree Raikar

@ gHara javaN

Tomato Egg Drop

This recipe is a very easy and quick to make. Egg drop curry is one of my favorite dish. I make it using coconut masala gravy or even without coconut. Today I tried making tomato flavored Egg drop curry, which can go well along Chapati/Nan/Roti even Dosa. It also go well along curd rice or plain rice. Try making this recipe and I am sure you too will love making it again and again. :) 

Ingredients:
4 Eggs
1 big onion finely chopped
2 green chilli chopped, 
6 garlic flakes smashed well
1/2 inch garlic finely chopped
1/2 capsicum chopped into small cubes
2 Tomatoes finely chopped
1 tbsp chilli powder
1 tbsp Cumin seeds
1 tbsp Soya sauce
Salt to taste
4 tbsp coriander leaves finely chopped 

Method:

• Fry the Cumin, ginger-garlic, green chilli until the raw smell is gone. Now add the onions and saute well. [The green chilli was very spicy, so I used 2 and also have added a tbsp of chilli powder; this makes the curry spicy along the tomato and garlic flavor]
• Add a tbsp of soya sauce, fry till the onions turn transparent. 
• Add the chilli powder, followed by capsicum, fry well for 3 mins under medium flame.
• Now add the tomato and cook till it blends well. When you see the tomatoes have cooked add 2 cups of water. Adjust the salt and chilli as per your flavour and mix well bringing the gravy to boil.
• When you see the gravy boiling gently drop the raw egg into it. See that the dropped eggs don't stick to each other.
• Now close the lid and cook for another 5 mins.
• Serve by sprinkling coriander leaves.

Frittata

Frittata is an egg-based dish similar to an omelet, enriched with additional ingredients such as cheeses or vegetables or meat chunks and it may be flavored with herbs (I used coriander & mint chops). You can make this type omelet little thicker similar to a pizza. Some add meat based on their choice. I have only added vegetable in making of frittata. The name looks really amused :D but it is just like one of the type omelet which make a hearty meal for lunch and dinner as well as breakfast and also the kids would love this. Serve it along chilli or tomato sauce. You can also make it in oven. 

Ingredients:
Chopped onions
Chopped tomato
Chopped green chilli
Bell pepper chopped
Finely chopped coriander & mint leaves
pepper powder
chat masala powder  
Butter/ghee
Salt to taste

 Method:

•  Beat the egg (2 no's)  well adding 1 tbsp pepper powder and salt. [You can chop vegetables of you choice and make Frittata batch wise using 2 eggs each,  you can also add 1/4 cup milk each time while beating egg. Here I haven't added milk]

•  Pour the beaten mixture into a pan well grease with ghee. Add the chopped onions, followed by tomato, green chilli, bell pepper, chopped coriander & mint. (as you see in picture below)

• When done serve along sauce of your choice.

Egg Momo [Egg Dumpling]

Momo (Tibetan/Nepali Dumpling) is a type of dumpling native to Tibet, Nepal, and the bordering regions of Bhutan, Nepal and the Himalayan states of India (especially Sikkim). This is an innovative low calorie snack!.Momos are made with a simple flour-and-water dough. The filling may be one of the several mixtures which includes either meat, vegetables or egg. Flour wrappers are filled with filling of your choice, and steamed to make an appetizing snack.

I made an Egg momo, which I had scrambled the egg, dabbing a little of chat masala on it. And finally mixed the scramble along the vegetable mixture which was prepared. Along the momos, you can make a simple tomato chilli sauce, or tomato soya sauce, where you can dip it and enjoy the blend of taste in it ;) Try making one, I m sure within no time it will be all empty!! Kids will love it, and also they can be given in their teffin boxes. :P

Preparation Time: 25 Minutes
Cooking Time: 15 Minutes

Ingredients
For the momo wrapper
1 1/2 cup plain flour (maida)
salt to taste
2 tbsp oil

Method
For the momo wrapper

• Sieve the flour and salt together.
• Add warm water gradually, add 2 tbsp oil and knead well to make a soft dough.
• Knead for a while till the dough is quite smooth and keep aside for 15 minutes, covered  with a damp muslin cloth.
• Divide the dough into equal portions.
• Roll out each portion into a 3" diameter circle to make a momo wrapper.
• Keep aside, covered with a damp muslin cloth.

For filling
1 carrot grated
1 small cup finely chopped cabage
1 green chillies finely chopped
4 tender beans choped fine
1/2 cup small smashed paneer
1 cup palak chopped
1 small onion finaly chopped
4 pods finely chopped garlic & 1/2" finely chooped ginger
1 tbsp kasturi methi
1/2 tbsp garam masala
2 pods cardamon powdered well
6 pepper corns powdered well
1 tbsp soya sauce
1 tbsp chilli sauce
salt to taste
Prepare a scrambled egg- add pinch of salt and 1/2 tbsp chat masala to it while sauting.

Method:

• Take a kadai, add 4 tbsp oil, fry the cardamon, pepper , ginger garlic, green chillies; saute well till raw smell is gone.
• Now add the onions. fry till it is transparent, add the grated carrot, cabage, beans, palak, paneer and fry well for 5 mins under medium flame.
• Add soya sauce, chilli sauce, fry well for a minute or two. Add the garam masala powder, kasturi methi, salt to taste and scrambled egg and fry well under high flame for 2-3 mins.
• Off the burner and keep the filling aside.

How to proceed

•     Place a momo wrapper on a flat dry surface and put 2 teaspoons of the stuffing in the centre.
•     Pinch at the outer rim of the wrapper.
•     Repeat with the remaining momo wrappers and stuffing to make the momos.
•     Arrange the momos in a steamer plate and steam for 10 minutes.
•     Serve hot.

Tomato chilli sauce:

• Take a pan, add 3 tbsp oil, fry 3 finely chopped tomato. When the tomato softens, add the finely chopped 2 green chillies, 1 tbsp of chopped ginger-garlic. (you can also add 1 small capsicum chopped, this too gives an exotic taste to sauce; I din have capsicum else could have added)
• Saute well for 2-3 mins, add 1 tbsp soya sauce & 1 tbsp chilli sauce, salt to taste and fry for a minute.
• Now grind this to a fine paste in blender.
• Use this sauce as dipping for the momo's
• This is just yummy.

Omurice or Omu Rice with Indian touch

Chicken fried rice in omlett!! Omurice or Omu Rice is a well known Japanese dish with stir-fried rice wrapped inside an egg omelet. The rice is usually stir-fried with chicken and vegetables of choice and flavored with tomato sauce or ketchup as toppings. I just tried making this recipe with a different way  spiced up with Indian flavor. It is very quick make recipe, goes well along a chicken curry for meal time. Please try this recipe and let me know, but am sure kids gonna love this more!!

Cinnamon medium piece
Cumin seeds 1 big tbsp
2 onions finely chopped
4 green chilly finely chopped
6 garlic cloves smashed well
4 cloves
3 tbsp yogurt
Cooked chicken cubes
Pepper powder 1tbsp
Garam masala & Chat masala powder 1 tbsp each
Small bunch finely chopped coriander leaves
Salt to taste
2-4 eggs


Chicken fried rice preparation:

• Heat some oil in vessel or frying pan, add cinnamon, cumin seeds, cloves, green chilly, garlic and saute chopped onion until transparent. 

 

• Add the cooked chicken pieces, little chopped coriander leaves and saute for 3 mins more. Add 3 tbsp yogurt and fry till its dry.

• Add garam masala powder, chat masala powder and stir thoroughly. Add salt and pepper to taste and continue to stir fry. 

• Add in cooked rice and toss rapidly under high flame for 3 mins more. 

• Add finely chooped coriander leaves and set aside.

Omlett making:

• Lightly whisk 2 eggs in a bowl (I used only 1 egg for each serving).
• Add pinch of salt, chat masala powder and wip well the content.
• Heat up a frying pan with some oil.
• Pour in the egg mixture and tilt the pan to coat the base.
• Cook until eggs are almost set but still a little runny in the middle.
• Lower the heat and spoon half of the fried rice mixture in the middle of the omelet.
• With a spatula, flip one side of the egg over the rice mixture.
• Pick up the pan and with the unfolded side, slide the omelet from the frying pan to a serving plate.
• Then, carefully tilt and turn the pan over and the omelet is on the plate.
• Repeat the same for the remaining portion of the rice and omlett making.
• You can also drizzle with ketchup or chicken kurma and serve immediately. 
• It tastes best only when its hot!!

Egg drop chilly

This curry tastes awesome. Can be had along bread, dosa, also goes well along kanji.

Coconut is not added here. It tastes with a tangy spicy kick , a flavor typical in konkani cooking.

Chilly paste: Grind 6 red chilly, pinch of fenugreek seeds, 2 tb sp chopped onions, 2 garlic flakes, add a little water. Grind to fine paste.


3 eggs, 1 finally chopped onions, 3-4 garlics flakes, 1/2 tbsp cumin, coriender leaves

• Heat a deep pan over medium to medium-high heat, add 3-5 tb sp oil, saute 1/2 tb sp cumin, 4 chopped garlic flakes and onions in hot oil until they begin to be done; onions should be becoming clear and soft (about 5 minutes).
• Add 1 chopped de-seeded tomatoes and cook for another 10 mins add salt to taste.
• Add the chilly paste and cook well till it comes to a boil, add water to make the gravy uniform. [do not add too much water to dilute the gravy]
• Now break the egg at one end and slowly pour into the boiling gravy. Let the egg cook for 2 min then pour the next egg same way.
• See that the dropped eggs do not stick to each other as shown in video.
• Cook it for around 10 mins till done. Finally garnish along chopped coriander leaves & serve hot.

Video clip

Tante umman