Anytime Noodles

Suddenly there has been this flurry of activity in my life. Sadly, blogging is what took the back seat. I plan to rectify that now and will make sure I try and post more recipes soon.

Maggie was a novelty and a treat to us when we were growing up. I still slurp away on a bowl full of soupy Maggie when nostalgia strikes and I miss home a lot.

My kids love Maggie. They often ask for it, so I add a whole bunch of veggies into it to make it a meal for us. This recipe does not have any measurements. Just add what you have on hand, adjust the spices to your taste and its done.

You need:

• Spring onions - finely chopped, greens and onions separated 
• Baby corn - small cubes
• Carrots - small cubes
• Capsicum - small cubes
• Snow Peas - string them and cut into 3 pieces
• Beans - small cubes
• Sweet corn
• Bean Sprouts
• Garlic - finely chopped
• Ginger - optional - finely chopped
• Tomato - optional - small cubes
• Soya Sauce
• 3 packets of Maggie Masala noodles
• Light soya sauce
• 4-5 drops of Dark soya sauce
• Chili sauce
• Salt - optional
• Fresh coriander - for garnishing

Steps:

• In a large wok take 2 tbsps of oilve oil. When medium hot, add the garlic and the ginger (if using) and stir for a few seconds till fragrant. Then add the onions and stir for about a minute. 
• Add the beans first and stir for a few minutes, then add the baby corn. A few minutes later add the rest of the veggies and stir around till slightly cooked. Make sure the veggies still retain their crunch.
• In a small bowl, mix together the masala pouches, the soya sauces and the chili sauce. Use just 4-5 drops of the dark soya sauce and keep it ready.
• Boil the noodles, when cooked, drain well and stir into the veggies and add the sauce and mix well.
• Check salt.
• Garnish with corriander and serve hot.

Notes:

• Add finely chopped green chillies if you like it spicy.
• Be cautious with the amount of salt you add as the masala packets already have some salt in them.
• You can saute the veggies and keep them ready. Add the cooked noodles just before serving.
• Use regular soya sauce if you do not have light/dark soya sauce.
• Use what vegetables you have on hand and according to your taste.

Creamy Vegetable Soup

Soup, for me, is a comfort food. I can have bowls of steaming hot soup and feel completely satisfied :)

I am slowly getting my children also hooked on to soups. Healthy and nutritious, it makes for a great meal. This uncomplicated soup and can be easily put together without much of an effort.

You Need:

• 300 gms white pumpkin
• 3 onions
• 2 potatoes
• 2 stalks celery
• 3 large flowerets of cauliflower
• 1/4 cup corn + 1 small handful of corn
• 1 small handful peas
• I carrot finely chopped
• 4-5 beans finely chopped
• 1 cup milk
• 1 tbsp olive oil
• Salt
• Pepper

Steps:

• Wash and dice the pumpkin, onions, potatoes, celery, cauliflower. Also wash and add the 1/4 cup corn. Pressure cook these vegetables till they are well cooked.
• In a large pot, heat the olive oil and sauté the beans till they are half done, then add the carrots, remaining corn and peas and stir around for a few minutes till almost cooked.

• When the cooked vegetables have cooled, purée them and strain them into the large pot.
• Add the milk and extra water for desired consistency. Season with salt and pepper.
• Heat till it comes to one boil.
• Serve hot with some grated cheese sprinkled on top and warm bread.

Notes:

• Feel free to adjust the quantities of the vegetables as per your taste.
• You can use half a cup of cream instead of milk for a richer taste.

Raw Banana Cutlets

I try to think of ways and means to get my kids eat vegetables without having to deal with a tantrum at meal times.

Cutlets, as a snack, are loaded with veggies, easy to make and a filling meal for children along with being guilt-free indulgence for adults if not deep-fried.

You Need:

• 1 medium raw banana
• 1 carrot grated fine
• 2 flowerets cauliflower grated
• A handful green peas
• A handful corn
• Half capsicum chopped fine (I used green and red capsicum)
• 4-5 beans chopped fine
• 1/4 tsp cumin + coriander powder / jeera + dhaniya powder
• 1/4 tsp chaat masala
• 1/4 tsp red chillie powder
• Juice of 1/2 small lime
• A large handful chopped corriander leaves
• A few chopped mint leaves
• 4 tbsps + extra Bread crumbs
• 1 tbsp corn flour dissolved in 1/4 cup water
• Salt
• Oil

Steps:

• Wash and pressure cook the raw banana for one whistle. It should be neither too hard, nor too soft.
• Take 1 tsp oil in a pan and sauté the chopped beans for a few mins. Then add the rest of the vegetables and sauté till the vegetable loose their moisture. Allow it to cool.
• Peel and grate the cooked raw banana in a bowl. Add the spices, chopped coriander and mint leaves, salt and cooled vegetable mixture to it. Mix well.
• Add 4 tbsps of bread crumbs to bind the mixture. Check seasonings and adjust as per taste.
• Make cutlets of your desired shape.
• Dip them slightly in the corn flour water mix and then roll then in bread crumbs.
• Deep fry or shallow fry them.
• Serve hot with chutney or sauce.

Notes:

• I added less than 1/2 tsp oil per cutlet and fried it on a non-stick girdle / tawa on low heat. They turned out crisp on the crust and were delicious.
• You can also use these cutlets as a burger patty. Make them as per the size of your burger bun.
• Adjust the proportion of vegetables as per your taste. You can also substitute the raw banana with boiled potatoes.
• Use fine chopped green chillies for added heat.
• Add a handful of grated cheese to the cooled vegetable mixture for added taste before adding it to the grated raw banana.

Aapam and Stew

Aapam is a rice pancake traditionally made in the Indian state of Kerala. I ate it for the first time at my aunt's home. It was absolutely yummy - lovely and soft. The next was when my sister-in-law made it. Took the recipe from her and have since made it a few times. 

One of the dishes that Aapam is served with is Stew. Both dishes are simple and easy to make and delicious.

You Need:

For the Aapam-

• 3 cups rice (the rice you use for making idli/dosa)
• 1/2 of a coconut grated
• 1 cup cooked rice
• Salt

For the Stew-

• 1 large onion thinly sliced
• 2 cups mixed veggies cubed - potatoes, carrots, cauliflower, peas
• 2 tbsp coconut oil
• 1/4 tsp mustard seeds
• 2 green chilies
• 2 sprigs curry leaves
• 200 ml coconut cream/milk
• salt

Steps:

For the Aapam-

• Wash the rice well and soak for 4-6 hours.
• Add rice, coconut and cooked rice and grind to a runny batter (little thinner than a dosa batter).
• Add salt and mix well and store in a closed vessel.
• Allow it to ferment for atleast 10-12 hours.
• After the batter has fermented, heat a small non-stick pan which has a lid to cover it well.
• Sprinkle a few drops of oil on the pan when it heats up.
• Pour a ladle full of batter in the pan and swirl it around to coat the bottom of the pan. 
• Cover and allow it to cook for about 30 seconds to a minute depending on the size of your pan.
• Open and check. If the top of the pancake looks cooked, remove and serve.

For the Stew:

• In a pan heat the coconut oil and add the mustard seeds.
• When it splutters, add the curry leaves and slit green chillies. Then add the onions and saute till it turns pink in colour.
• Add the rest of the vegetables and saute. Season with salt. Allow the vegetable to cook. Add little water if required.
• When the vegetables are almost cooked, add the coconut cream and make sure the heat is turned to low. 
• Allow it to warm up well. 
• Serve hot with the aapams.

Notes:

• Use old rice while grinding the batter for the Aapams.
• I did not have green chilies at home, so used one red chilie. Adjust number of chilies as per heat you would like.
• You can also make Stew with just onions and boiled potatoes.
• Stew also goes well with Dosas and Uttapams.
• The Appam is actually white in colour. The pictures appear in different shades due to the lighting.
• Extra batter can be refrigerated and used the next day.