Posts Tagged ‘Recipe’
Maggi Noodles – Indian Style
Posted on: July 3, 2009
- In: food | Menublob | Picture | TGIF
- 6 Comments
Who wouldn’t love Noodles? Its a family favorite for most of us though.. Maggi introduced to the wholesome delicious family of noodles, and back then when we were kids having noodles was like a Once in a Blue moon thing like a delicacy and would slurp up every bite of it… even now sometimes i do really crave for Oriental flavors and the quick and easy meal within reach for me is always a packet of Maggi or Top ramen Noodles, and build layers of flavors to make it Earthy and Satisfying..
My noodles with vegetables is the most versatile quick and healthy meal that i could think of, ready in minutes. I brought these Maggi whole wheat noodles once long back( yep, sometimes i act like a whole grain freak… looking for whole grains everywhere ) and it wasn’t that bad.., i couldn’t see any difference from the regular noodles and from then the whole wheat noodles became a regular item in my pantry…
I would say a big NO-NO if you want to eat a packet noodles ( as it is ) without any vegetables and i like to always sneak in fresh and crisp vegetables along with some protein say eggs, tofu or Edamame. In this week’s trip to farmers market i bought some fresh baby Portobella mushrooms, scallions and crisp Red and Green peppers, and i couldn’t restrain from using them in my favorite noodles. Using whole wheat noodles , Edamame and fresh green veggies give this meal a good dose of Fiber and Protein..
You need( 2-3 servings ):
- 1 packet whole wheat noodles
- 1 red bell pepper
- 1 green pepper
- 4-5 green chillies
- 7-8 baby Portobella mushrooms
- 1/2 red onion
- 1 tomato
- 1-2 scallions
- Cilantro
- 1 cup shredded Cabbage
- 3 garlic cloves
- 1 – 2inch ginger root
- 2-3 tbsp vegetable or peanut oil
- 1 tsp ajinomoto
- Cilantro and Mint
For the sauce:
- 1 packet seasoning ( if you are using packaged noodles )
- 2-3 tbsp ketchup
- 2 tbsp soya sauce
- black salt to taste
Preparation( 20 – 30 mins ):
- Cook the noodles separately, drain in cold water apply oil and then keep aside.
- Julienne all the vegetables, onions, green and red bell peppers, scallions, cabbage except for tomatoes and mushrooms
- Slice mushrooms thin and tomatoes into chunks(optional )
- Chop green chillies, ginger and garlic very fine
- In a bowl mix in the seasoning( if you have one ), soya sauce, tomato ketchup, black salt sugar to taste and keep aside
- In a wok/ kadai heat oil ( use highest heat setting available) and then add onions, green chillies, ginger and garlic followed by Edamame and ajinomoto( i can get only frozen soy beans that too from Whole Foods only )
- Cook for few seconds and then add green and red bell peppers saute for a minute and then drop in mushrooms , cabbage and scallions( in order ). Saute all the veggies and make sure they are not overcooked( they should still be crisp ).
- Mix in noodles and tossing or mixing vigorously( you don’t want the noodles to stick to the wok )
- Add cilantro and Mint( last layer of flavor ) and adjust salt to taste…
- Serve hot with Ketchup / Maggi Tomato Sauce or even better Sriracha Hot Sauce….
Note:
- I usually use veggies twice the amount of noodles, just another easier way of having veggies without any complaints
- Make sure you cook at very high heat and keep tossing until the veggies are cooked, most of the times they will be cooked in no time..
- The key for these noodles is to keep all ingredients ready even before you try to lit the wok up.
- This recipe has been tried and tested by me infinite times I hope you guys have a fun time trying it out.- ACB from Team Menublob
Off late there have been a lot of blogging and tweeting on Iranian elections and the aftermath.
So an idea came to our mind, why not feature an Iranian recipe, that too the national dish savored all over by people of Iran and beyond. So here it is, Chelow Kabab – Rice with Lamb patties.
Chelow Kabab
A typical Persian dish, serve with whole roasted tomatoes and some warm pitta bread (depending on your calorie allowance) and maybe some salad (lettuce, coriander, white cabbage & onions etc).
Ingredients : Lamb, mince, 400g, Onions, 1 medium, roughly chopped, 1 tsp dried bread crumbs, Turmeric, ground 0.25 tsp, 0.5 tsp cinnamon, 1tsp cumin powder, 1 tsp coriander seeds crushed, pinch chilli powder, Baking Powder 0.25 tsp, Basmati Rice 400g, Olive Oil, 6 tbsp (remove), Saffron, 1 tsp,soaked in 1 tsp hot water, Lurpak lighter, 2 tbsp
Directions:
The Rice:
Wash rice in few changes of water, then leave to soak in enough water to cover by at least 1″ for about 3 hours or more.
Bring a pan with 2 litres of salted water to a rapid boil. Pour off excess water from rice and tip into the fast bubbling water, bring straight back to boil and boil for 3 mins exactly. Strain and rinse with tepid water, toss rice very gently in colander.
Return rinsed out saucepan to the heat, add the oil, along with 3 tbsp water, heat til sizzling.
Sprinkle a layer of rice across the bottom of the pan, then add rest of rice to form a conical shape.
Poke 2 or 3 holes through the rice to the bottom (using the rounded end of the handle of a wooden spoon).
Wrap the saucepan lid in a dampened tea towel and cover pan firmly.
Keep on high heat for a further 2 – 3 mins until the rice is steaming then reduce heat right down to low heat for another 30 mins or more. DO NOT LIFT LID!
Place saucepan on a cold wet surface and leave for a minute or two before lifting the lid. Fluff up with a fork, gently.
Mix some of thr rice with the liquid saffron and set aside.
Serve the rice on a platter, garnished with the saffron rice sprinkled on the top, with the melted lurpak poured over the top of the finished dish.
Remove the crisp rice layer (tah dig) from the base of the pan and serve on a separate side plate.
The Kebabs;
Mince the meat finely, first on its own and then with the onion. Add the remaining ingredients, salt and freshly ground black pepper and tip into a food processor. Using the dough hook, process for a few minutes until the mixture becomes elastic, smooth and sticky. (A slightly warm mixture will mix better.)
(It can be kneaded by hand, but takes about 15 mins of good kneading to reach the right consistency!).
Keeping a bowl of cold water to hand to keep your hands wet, take a medium handful of the mixture and mould all around a flat, 1″ skewer, pressing the mixture lightly with fingers, making indentations all the way down the skewer at both ends, the kebabs should be about 6 – 7″ long.
Grill each kebab for a few mins on each side, turning twice. When nicely browned and cooked through, they should easily slip off the skewers.
Serve, sprinkled with sumac.
Number of Servings: 6
Bob Apetite – Team Menublob
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