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

Vermicelli or Semiya Pulao

Vermicelli or Semiya Pulao is an interesting variation to Vegetable Pulao. It makes an interesting lunch recipe or a night meal. You can have it  along Raita or even tomato ketchup. 

Ingredients
    2 Cups of  Bambino Vermicelli
    2 Medium Tomatoes chopped
    1/2 Cup each ( chopped cabbage, beans)
    1 Medium Potatoes cut into small cubes
    1 carrot small chops 
    3 Medium Onion diced
    3 Green Chillies
    2 tbsp chopped curry leaves
    6 pods smashed garlic
    1 tbsp ginger paste
    1 tbsp soya sauce
    1 tbsp chilli sauce
    1/2 tbsp garam masala powder
    3 tbsp chopped Mint leaves
    Oil
    Ghee
    Salt

Spices:
 1 tbsp Sa zeera
 3 cloves, 1"cardamom, 3 pods cinnamon (powder it)
 1 tsp coriander power
 1/2 tsp pepper powder

Method of Preparation

• Fry the Vermicelli in ghee till golden brown, cook untill done and keep aside.(see that you dont over cook it)
• Heat oil in a vessel and add all the spices, fry well , add ginger-garlic, green chillies saute for a minute.
• Add Onions, fry till it turns transparent; add the curry leaves, mint leaves and fry for a minute.
• Add the tomato, when it softens add all the vegetables and cook for 5 minutes under medium flames; continuously stirring it each time.(the vegetables get cooked sooner since they are cut into small pieces)
• Now add the soya sauce, chilli sauce, garam masala powder, salt to taste and mix well.
• Add the cooked vermicilli and fry it well along the vegetable mixture for 2-3 minutes, add a tbsp of ghee. Remove from flame and garnish with chopped coriander leaves.

• Serve it along raita. It goes too good and tastes yummy! 

Carrot fried noodles

Noodles 1 pack, 4-5 cloves, 6 garlic finely chopped, ginger small 1" finely chopped, 1 tbsp jeera (cumin seeds), 3 green chillies finely chopped, 2 tomatoes (deseeded) finely chopped, 3 medium onion finally chopped, 2 carrotts longitudinally sliced, 10 pepper corn finely powdered, 2 tbsp chat masala powder, salt to taste.

• Boil 3 cups of water, add 1/2 tbsp salt, when it boils well add the noodles and cook for 5 mins. When noodles are done, drain the water and add cold water to avoid sticking of noodles. Drain it again and keep aside.
• Fry onions, jeera, ginger-garlic, cloves, green chillies. Saute till onion becomes transparent.
• Add chopped tomatoes, salt to taste, fry well till tomatoes blend well along the content.
• Add carrots and fry under high flame for 5 mins, add the noodles, fry for 2-3 mins.
• Add the chat masala powder, pepper powder and mix well. 
• Simple carrot noodles is ready :)

Rice semiya [shevai(konkani)]

Rice sevai (semiya) with sweet coconut milk

Soak the boiled rice for 3 hours ahead, and grind it to a smooth paste adding enough salt . Use only consistent water as as batter should be thicker.

Soak the boiled rice for 3 hours max(if u makin it quick),.mostly some keep it for 6-8 hours(over night), and grind it to a smooth paste adding enough salt . Use only consistent water; as batter should be thicker.

Transfer the contents of the grinder in to small idle moulds(greased with oil) or medium sized plate. Keep it for steaming for 30 mins.

Once you have steamed the batter, start the process of sevai extrusion.

Briskly add the steamed pieces into the sevai maker and press to get steaming hot noodles of rice sevai.

Keep aside each time the sevai to cool.

Delicious home made Sevai is ready to be eaten plain. 

Best goes along sweet coconut milk (grind grated coconut, sqeez to take out the milk, add jaggary power and cardamon powder).

Also can be had along fish/chicken curry.

Vermicelli (semiya) pulao

Sunday breakfast should be something good as all be at home. I loved making Semiya pulao and it turned out to be yum.

Soak 1 cup of soya chunks in boiled water for 2 mins and drain all the excess water, squeeze them  and keep aside. 
Heat 2 cups of water till boiling point and add 1 cup roasted vermicelli. When the vermicelli is cooked, add a tsp of oil, mix well and drain out the excess water. Allow it to cool for a few minutes and seperate using a fork.

Take the vegetables of your choice. 

Heat oil, add 1 tbsp cumin seeds, 3-4 cloves, 2 bay leaf and 1 cinnamon small. Fry for a minute and add the  chopped green chillies(2) and 2 chopped onions. Fry till onion turns bit transparent. Now add 1 chopped tomato and fry for 2-3 min. Add the chopped carrot (1) and capsicum(1), soya chunks, fry till vegetables are crispy. Cook till dry and add pinch of turmeric powder, 1 tbsp garam masala, 1 tbsp chat masala powder and salt. (If you need more spice, then add red chilli powder at this stage)
Add cooked vermicelli and mix well and fry for 2-3 mins. Garnish with coriander leaves, roasted cashews and raisins.


Serve with raita of your choice.

It was really yummy..... Please try it :)