Noodles Bhajji
Ingredients:
Noodles, Masala flavour - 1 pack, broken into bits
Gram flour - 150 g
Water 2 and ¼ cups
Coriander leaves - 1 cup, chopped
Mint leaves - 1/2 cup, chopped
Palak leaves - 1/2 cup
Bombay onion - 1 no, chopped
Roasted cumin powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Asafoetida - a pinch
Salt - To taste
Oil - 1 cup, to deep fry
Method:
First prepare the noodles. Boil the broken noodles in 1 and 1/2 cups water, sprinkling the masala powder. When the noodles are almost dry, remove from flame. In a bowl, combine the gram flour with 3/4 cup water and salt to make a thick dripping batter. Tip in the chopped coriander, mint and palak leaves and the asafoetida, cumin and chilli powders. Stir in the noodles. Use a spoon to drop small portions of the batter into sizzling oil. Deep fry until golden brown and crisp. Serve hot.
Noodles Bhel Puri
Ingredients:
Raw noodles - 1 pack, broken into small bits
Potato – 1, boiled and cubed
Onion - 1, chopped
Sev - 1 cup
Papdi - 1 cup, coarsely crushed
Puffed rice - 1 cup
Sweet chilli sauce - 4 tbsp
Noodles masala tastemaker - 1 packet
Dates syrup - 2 tbsp
Roasted peanuts - 1/2 cup
Coriander leaves - 1/4 cup, chopped
Method:
Dry roast the noodle bits in a wok, stirring, until golden. Reserve. In a bowl, combine the potato cubes, peanuts, chopped onion, with the sev (1/2 cup), crushed papdi and puffed rice. In a small dish, combine the sweet chilli sauce, dates syrup and the masala powder. Add the crispy noodles. Pour the masala sauce and toss gently in a bowl. Serve immediately, garnished with a sprinkling of sev and coriander leaves.
American Chopsuey
Ingredients:
Noodles: 2 packets
Onion – 1, sliced thinly
Cabbage - 2 cups, shredded
Carrot - 1 cup, julienned
Pineapple - 1 cup, chopped
Green chilli - 1, slit
Corn flour - 1 cup, dissolved in approximately 2 cups water
Capsicum - 1 cup, julienned
Tomato ketchup - 1 cup
Orange food colour - 1 tsp
Sugar -3 tbsp
Salt - To taste
Refined oil - 2 cups, to deep-fry
Method:
Break the noodles into finger-sized sticks. Boil the noodles in hot water and a spoon of refined oil. Drain the water. Deep fry, carefully, the noodles in sizzling oil for approximately 15 - 20 minutes, turning both sides, till the noodles turn crispy and golden. Drain the noodles and reserve. Once cool, slightly break the stiff noodles into pieces. In a pan, heat oil. Saute onion and green chillies until roasted.
Add the carrot, cabbage, pineapple. Sauté for 3 - 4 minutes. In a pan, combine the ketchup, liquid corn flour, orange food colour, capsicum, sugar and salt. When this forms into a thick sauce, add the sautéed vegetables. Stir well. Spoon into a platter. Sprinkle a layer of fried, crispy noodles. Serve hot.
Honey Noodles Served with Ice Cream
Ingredients:
Noodles - 1 packet
Refined oil - 1 cup
Sugar - 2 tbsp
Water - 1 tbsp
Honey - 4 tbsp
Vanilla ice cream scoops - As desired
Method:
Boil the noodles in water with added oil (2 tsp). Drain and dry the noodles of all excess moisture. Deep fry (taking care that neither the noodles nor the oil splatter), until the noodles are crisp. In a pan, melt the sugar, add the water and stir in the honey. Pour the honey sauce over the fried noodles and serve this hot and cold delight immediately with scoops of ice cream.
