Friday, August 31, 2012

Stuffed Noodles, 3 ways(reposted)

Tried and tasted by Nivedita
Hi All,
As usual, my last minute entry for the event.  Re posting  the whole post after editing it as the old one is very lengthy. 
Noodles are mom's best friend in the world. Kids love noodles in any form and with anything. My friend Vaishaly and I tried this together. After trying few shapes and the way of cooking we decided to make veggie noodles rolls for the competition.
Interesting thing in this is that the masala mix is the same, only the way of stuffing and cooking is different. Choose the one you want!!

First is the recipe for making masala mix :
For Stuffing:
Mixed Vegetables – 200 gm
(Carrot, Cauliflower florets, Capsicum, Cucumber, Onion, Sweet Corn, Peas, Beans, thinly sliced cabbage)
Garlic – 2 cloves, chopped
Green Chilly - 2 finely chopped
Red chilly flakes – 1tsp
Salt to taste                 
Oil – 1 tbsp

For Sauce:
Tomato Ketchup – ½ cup
White vinegar – ½ tsp
Red Chilly flakes - 1 tsp
Maggi veg.cube – 1
Black pepper powder – ½ tsp
Mix all the ingredients for sauce in a bowl and keep it aside.

For Batter
Corn flour – 3 tbsp
Veg. Stock – 1 cup
Mix it in a bowl and use as required

For the layers:
Flat noodles – 2 packets

(you can mix the normal one also)
Salt to taste
Maggi veg.cube – 1
Corn flour – 1 tbsp
Black pepper powder – ½ tsp
Mozzarella cheese to spread


To make Vegetable mix masala:
  • Heat the oil in Microwave safe dish on HIGH for 2 minutes.
  • Add chopped garlic and keep it back in oven on HIGH for a minute.
  • Add mixed vegetables. Sauté it and keep on HIGH for 5minutes. Keep on stirring in between.
  • Add the butter, ready sauce, batter and half the quantity of Veg. stock.
  • Keep back in oven on HIGH for 2 minutes. Stir it after one minute.
  • Check it after 2 minutes. If the mix is slightly thick remove it or keep again for one minute.
  • Cool it.  Divide it into equal quantity for stuffing.
To cook the noodles:
  • Boil the water with salt in a microwave safe dish on HIGH FOR 2 minutes.
  • Add Maggi Veg cube, salt and flat noodles and boil on HIGH for 1 minute.
  • Be careful not to over cook the noodles.  The noodles should be paraboiled.
  • Remove, drain the water and transfer it into colander. Pour cold water on the noodles and drain it properly to remove all the water. Sprinkle powdered Veg cube, corn flour and pepper powder. Mix properly and keep it aside.
To  Make Idly:

Making stuffed noodles idly was my idea and tasted great too. Check out the photos.

  • Take the Microwave safe idly plate. Spread the noodles in a thin layer. 
  • Take a tbsp of masala and keep it in the middle. Spread the mozzarella cheese on the top. Cover it with another thin layer of noodles. Repeat with all the moulds.
  • Keep it covered on HIGH for 3 minutes. Remove and allow it to cool. 
  • Stuffed noodles idly are ready to serve.

To stuff the roll:
  • Divide the noodles according to the size of the roll you want to make.
  • Take one portion; spread it on an even plate to make a round shape.
  • Press with wet hand to combine it.
  • Spread the grated cheese to make a thin layer.
  • Keep the ready vegetable mix in the center.
  • Cover it to give the roll shape. Apply the corn flour batter to close it properly.
  • Brush it with butter.
  • Repeat with other rolls.
  • Brush the microwave safe big plate. Keep the rolls in it.
  • Bake it oh HIGH for 3 minutes. Open and turn the rolls. Brush with butter. Again bake it on HIGH for few more minutes.
  • Allow to cool.
  • Serve with Ketchup or sauce.

Going little oily,
Take the stuffed idly shaped noodles, fry in the hot oil and serve it with ketchup or sauce.

Sending this to Shama's ongoing event,

AND also
Sending it to Jagruti's event

Keep Smiling,

Thursday, August 30, 2012

Rice flour Murukku( akki hittina Chakli)

Tried and tasted by Nivedita
Hi All,
Today, I am here with a snack which is very common, liked by all the age group(only those having full set of strong teeth!!), can be eaten at any time of the day.. Easy to carry, love to share and happy to munch together.
Murukku, Chakli...
Its first time (actually second time in this month) but first time in my life that I dared to try out these mini wonder snacks all alone. And yesss!! I got them perfect in the first attempt(which rarely happens with me).
I do not know why I used to hesitate to prepare these!! may be because whenever my mom tried, either these chaklis came out very soft and got spoiled or I wanted my kids to push me into it..

My younger daughter loves chaklis, and as you know me, I do not like outside food much... I try to try everything at home.. 
Here is the recipe,
Rice flour - 2 cups
Dalia powder (puthani powder) - 1 cup
Salt to taste
Red chilly powder - 2 tbsp or little more if you want it spicy
Ajwain - 1 tsp
Sesame seeds - 2 tbsp(optional)
Oil - 1 tbsp
Butter - 2 tbsp
warm water - 1/2 cup
more water to prepare the dough
Oil to fry
Murukku maker to press the murukku.

According to my mother and aunties, The rice should be cleaned, washed, dried and the flour should be done in flour mill. But, do we have all that patience now a days? if we have patience, we do not have time for sure. So I went for the shortcut way(some times shortcut way brings you success!!). I had the rice flour(but again it was done in flour mill, not from the shop).
I kept the rice flour in M/W safe plate for a minute and allowed it to cool before adding other things.

  1. Take the all the ingredients from rice flour till sesame seeds in a big plate.
  2. Mix well.
  3. Add the butter in warm water and keep it for half a minute.
  4. Heat the one tbsp oil and add it to the flour. Add the butter and water.
  5. Mix well to make hard dough. Add some more water if you need.
  6. Keep it ready.
  7. Heat the oil in a wide kadai. Till it gets hot,

Keep few plates ready to put the murukku before putting them in to oil to fry, or I used kitchen tissue papers so that I could spread two murukku on a paper. This will make your work easy and fast. OR if you are expert you can directly put the murukku in a kadai and fry directly.
Take a big ball size of ready flour mix, put in the murukku maker. 
Press slowly, turning the upper knob to get the proper shape. Put one by one in a hot oil and fry till slight brown. Fry in batches. Allow to cool and store in a air tight jars. These can be kept for 15 days also(if remains!! )

Sending this to Nithu's ongoing event:
Event Announcement : Know Your Flour - Rice Flour
 which is started by Jagruti

Keep Smiling,

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