My Yummy Recipes: December 2018

From upscale restaurants to roadside street food, Vegetable Hakka Noodles is very popular across all of India and is often served in parties and restaurants as a snack or main course.

Vegetable Hakka Noodles is an Indo-Chinese preparation that is made by tossing boiled noodles and stirring the fried vegetables with Chinese sauces which gives its signature taste and texture.

Ingredients

Noodles - 2 small packs
Onion - 1 (sliced)
Green Chili - 3 (half-slit)
Garlic - 5 to 6 (finely chopped)
Capsicum - 1 cup (juliennes, yellow, green, red)
Cabbage - 1 cup (finely shredded)
Carrot - 1 (juliennes)
Spring Onion - 1tablespoon (finely chopped)
Cooking Oil - A teaspoon and 4 Tablespoons
Salt as per taste
Soya Sauce - 2 teaspoons
Red Chili Sauce - 1 teaspoon
Green Chili Sauce - 1 Teaspoon
Vinegar - 1 teaspoon
Black Pepper Powder - 1/2 Teaspoon

Direction/Method

First, boil the noodles.
Take a pot and add some water.
Switch on the flame and wait for the water to heat for some time.
Add little salt into the water and a teaspoon of cooking oil because oil really helps in preventing the stickiness of noodles.
When the water is hot enough, add two small packs of noodles. You can use any type of veg noodles for this recipe. By the way, this recipe will become even more healthier by using whole wheat noodles.
Boil the noodles them until they are cooked but not mushy. Just ensure that you don't overcook them.
When these noodles are packed, they would be tangled to each other. Use a spatula and carefully try to remove the tangles as much as possible.
When the noodles are boiled enough, I'm going to strain the noodles using a strainer.
Run these hot noodles under cold water to remove the excess starch.
Keep the noodles aside by transferring them to a bowl.
Next step, take a large wok such as a Chinese wok because cooking noodles in a large wok make a good difference. A heavy bottom pan, cast iron skillet, a kadai or a wok can also be used as they will also work very well for this recipe.
Add 4 tablespoons of cooking oil and let the oil heat on a medium flame. The key here is to add bit more oil to get the restaurant type of taste.
Add a sliced onion, 6 finely chopped garlic and 3 half slit green chilies.
Mix and sauté them for few seconds.
Typically, the Indian style vegetable Hakka noodles will be loaded with onion, cabbage, capsicum, carrots, and spring onions.
Add a carrot which has been cut into juliennes and a cup of capsicums which is also been cut into juliennes.
Mix them well.
Ensure to cut these veggies into thin juliennes because thick slices of vegetable don’t taste good for Hakka noodles. Hence chop, slice and keep everything ready before you start as you will not get the time to chop in between.
Add a cup of finely shredded cabbage.
Mix and sauté them for a minute on a high flame so that the vegetables remain crunchy and you get restaurants like taste and texture.
If preferred, add and replace some of the vegetables with baby corns, mushrooms or any other vegetables of your choice.
Add 2 teaspoons of soya sauce, a teaspoon of red chili sauce, a teaspoon of green chili sauce, a teaspoon of vinegar, and 1/2 teaspoon of black pepper powder.
Add salt as per taste. Don't add too much of salt because the sauces will usually have salt in them.
When it comes to sauces, use any sauce of your choice and adjust them as per your taste.
Mix them well.
Add the boiled noodles.
Remove the tangles in noodles and mix them well
Cook this for a minute on a very high flame and keep mixing them. Always remember to cook on a high heat because with any fried noodles recipes this one too has to be prepared on a high flame as it brings out a smoky aroma.
This recipe is quite healthy since they are loaded with veggies and when they are fried they give an enjoyable crunchy texture along with sauces that give a distinctive flavor.
Toss them for few times.
Vegetable Hakka Noodles are ready.
Lastly, add finely chopped spring onions and toss them again.
To serve, this recipe is usually served with tomato and green chili sauces.

Vegetable Hakka noodles are generally eaten on their own, but some people prefer to have it with some side dish. Hence you can serve them with Veg Manchurian or Gobi Manchurian.

Youtube Video

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Below are the step-by-step instructions to convert the gorgeous looking tomatoes into jars of delicious red sauce. Making tomato sauce isn't very hard, but it takes some time.

Ingredients

Tomato - 500 Grams (cut a tomato into 4 pieces)
Sugar - 1/2 Cup
White Vinegar - 2 Tablespoons
Kashmiri Red Chili Powder - 1/2 Teaspoon
Salt as per taste

Direction/Method

Take 1/2 kilo of fresh tomatoes and cut each tomato into 4 pieces.
Add the chopped tomatoes into a pressure cooker and a little bit of water.
Close the lid and pressure cook the tomatoes for about 4 whistles until they are cooked nice and soft.
After 4 whistles, switch off the flame.
Don't open the pressure cooker right. Wait for the pressure to reduce in the cooker, it may just take some time.
Ensure that the tomatoes are cooked nice and soft.
When the tomatoes are not hot anymore, take transfer them into a blending jar and blend the boiled tomatoes into a smooth paste.
When the paste is ready, strain the paste to remove the pulp.
Also, strain the remaining tomato water into this.
What we now have is tomato puree which is used to make tomato sauce.
Next step is to take a saucepan and heat it from some time.
When the pan is hot enough, add tomato puree and cook them for about 4 to 5 minutes on medium flame. It is very critical to keep stirring the puree while it is being cooked.
When the puree becomes little thick in consistency, add 1/2 cup of sugar, 1/2 teaspoon of Kashmiri red chili powder, 2 tablespoons of white vinegar and salt as per taste.
Mix them well and cook them for about 10 minutes on a low flame until the puree becomes thick.
Keep stirring it again, in between.
When the consistency of the sauce becomes thick, add few drops of the sauce on a plate and slightly tilt the plate.
If no liquid or water coming out of the sauce, that means the tomato sauce is ready.
Switch off the flame and allow the sauce to cool down to the room temperature and then it can be transferred to a serving bowl or stored in any jar.

My Yummy Recipes

Thursday, December 6, 2018

Vegetable Hakka Noodles | Restaurant Style & Homemade

Ingredients

Direction/Method

Youtube Video

Tuesday, December 4, 2018

How To Make Homemade Tomato Sauce

Ingredients

Direction/Method

Youtube Video