American Chopsuey -- desi version

American Chopsuey is one of my favorite vegetarian dish which is crispy and tangy in nature. Crispiness comes from the fried noodles and tangyness comes from the sauce which is topped on it. Originally in America, American Chopsuey is based on pasta and meat but in India we get this American Chopsuey in vegetarian version with crispy noodles.In India  you can find this dish under Indo Chinese recipes in restaurant menu. 
American Chopsuey is easy to make and having one step more (frying noodles) compare to other noodle based recipes.Boil the noodles, then fry it till crispy, make sauce with your favorite veggies in it and serve. While serving, first layer the noodles, then pour the sauce on it. Omelet on top is optional while serving the dish. American Chopsuey can be served as side dish or main dish.

Level: Easy

Total time: 1 hour
Serves: 2-4
1 cup = 250ml

Ingredients

Noodle Base
Egg Noodles: 200gms
Salt: 1 teaspoon
Water for boiling
Oil for frying

Sauce
Tomato Ketchup: 1/4 cup
Soya sauce: 1 tablespoon
Lime Juice: 1 tablespoon
Chilli Sauce: 1/2 teaspoon
Black pepper powder: 1/2 teaspoon
Sugar: 1/2 teaspoon
China Salt: 1/4 teaspoon
Ginger chopped: 1 teaspoon
Garlic chopped: 1 teaspoon
Oil: 2 tablespoon
Corn Starch : 2 tablespoons
Chopped Veggies lengthwise: 2 cups (carrots, bell peppers, cabbage)

Garnish
Omelet (optional) 

Directions

Noodle Base:
Boil the noodle according to the pack instructions.
Drain water and pour it on kitchen towel, this will soak th water.
Fry the noodle until crispy and keep it a side.

Sauce:
In a pan heat oil and add Ginger and Garlic, fry for 20 secs and add all the finely chopped veggies. Fry for 2 mins and then add tomato ketchup,chilli sauce, soya sauce, black pepper, lime juice and sugar and cook for a minute.
Add 2 cups of water and bring it to boil and reduce flame and cook 2-3 minutes.
Mix corn starch in water and add to the sauce mixture and cook till the mixture thickens up.

Assemble:
In a serving plate, place noodle, then pour the sauce on it and then top it with omelet.

Tip:
You can add finely chopped any meat for a non vegetarian version. 

Yummy...Wanna try....let set go....

Read More »

Kala Chana Sundal / Black Chickpea Sundal

Sundal recipes are healthy with lots of protein and nutrients packed. Basically sundal is made of beans,peas and sprouts and makes a healthy snack and are famous in south india.
Easy peasy to do and takes very less time of involvement with the recipe. These sundal recipes are made often in daily bases in most of the homes in south india. These are one of the best snack for breaking a fast during fasting days or for munching at any time of the day.
This Kala Chana Sundal is basic version with no garlic and onion in it ... but we can add them for little crunch or change it according to the taste.

Level: Easy

Soak time: Overnight
Cook time: 20-30min
Prep time: 5 mins
Serves: 2-3
1 cup = 250ml

Ingredients

Black Chickpea/Kala Chana : 1/2 cup
Salt: 1 teaspoon
Water: 2 cups

Tadka/Tempering
Oil: 1 tablespoon
Mustard Seeds/ Raya: 1/2 teaspoon
Urad Dal: 1/2 teaspoon
Curry Leaf: 10
Red Chilli: 2
Green Chilli: 1 (chopped)
Asafoetida/Hing: a pinch

Garnish
Desiccated Coconut: 1 tablespoon
Coriander chopped: 1 tablespoon
Lemon Juice: 1 teaspoon

Directions

Boil:
Soak the Black Chickpea overnight or atleast 5 hours.
In a pressure cooker add soaked chickpeas and add salt and water. Pressure cook for 4-5 whistles or until the peas is cooked.

Tadka:
In a pan heat oil and add mustard seeds. Let the seeds crackle and then add Urad dal and let it turn brown. Add asafoetida, green and  red chillies and curry leaves.
Add drained boiled Chickpea. Test the seasoning and add salt and red chilli powder to taste.
Garnish with coconut and coriander.

Tip:
You can use canned white chickpea/Garbanzo, wash thoroughly and do the tadka part. 

Yummy...Wanna try....let set go....

This is going to be part of #bloghop #navaratri #mondayfoodie

Read More »

Sweet Paratha | How to make sugar sweet paratha Recipe | Flavour Diary

I always find things which are easy and quick for after school snack as the snack should be easy and light to eat and most importantly delicious so that there shouldn't be any fuzz in having it. So this is one of my favorite as a kid and now my daughter loves it. 
In my fridge i always have a Chapati/paratha dough prepared for a day, so whenever i want to make chapati or parathi its already there.This sweet paratha is easy to make , mix the wheat flour with water and form a dough, make balls out of it, roll it, grease oil, add sugar, fold, roll and fry it.

Check out other after school snacks here
Few are:
Colorful Egg Dosa
Bread Bread Jam
Deviled Eggs

Level: Medium

Total time: 20 mins
Makes: 2-3
1 cup = 250ml

Ingredients

Wheat/Chapati flour: 1/2 cup
Oil/butter for applying and frying
Water as required
Sugar as desired (1 or 2 teaspoon for 1 paratha)

Directions

Add water to flour and form a dough and rest for 10 mins.
Need the dough and make golf size balls. 
Dust the ball with flour and roll it to make a paratha and then apply 1/2 teaspoon of oil and then add 1/2 tablespoon of sugar.

Fold the paratha as shown below.

Now again roll the folded dough, but be gentle this time and roll it evenly.
Heat the pan and fry the paratha on both sides on medium heat. Apply 1 teaspoon of oil after you flip the paratha.

Tip:
Don't roll hard after you fold the paratha, otherwise sugar will come out and makes mess while it is getting fried.
If you want a hard sweet paratha then fry on low flame, which will make the paratha hard and you get a stiff paratha...yummy.

Yummy...Wanna try....let set go....

Read More »

Carrot Cake Smoothie

Love for carrot cake has started when i moved to UK along with hubby...until then i was unaware of this taste totally, as in india we were always would taste chocolate and vanilla cakes with various filling in bakeries. Carrot cake is one of my favorite cakes .... but always baking would take time to enjoy the aroma and taste of the cake. 
Once i was going through the smoothie recipes and discovered this amazing smoothie recipe called Carrot Cake Smoothie. I kept this bookmarked and then when my blogger friends has a challenge of smoothies then i thought this would be best time to try this, as it is different and so here it is. There are many versions of it but i took the recipe from here and did some changes, like I totally skipped yogurt and maple syrup and replaced pecan with walnut but the result was amazing .... i am loving it. Its a must try smoothie if you a fan of carrot cake...the texture is little grainy and thick. This can be served as breakfast or a dessert after a meal.

Level: Easy

Total time: 15mins
Serves: 1
1 cup = 250ml

Ingredients

Carrot: 1 medium
Banana: 1/2 (chopped and frozen)
Milk: 1/2 cup
Walnut: 1 or 2
Oats: 1 tablespoon
Dessicated Coconut: 1/2 tablespoon
Honey/Maple Syrup : 1/2 tablespoon (optional)
Cinnamon powder: 1/4 teaspoon
Nutmeg: 1/8 teaspoon
Ginger: 1/8th inch
Raisins, Coconut, Cinnamon, Walnut for toppings(optional)


Directions

In the blender add all the ingredients except toppings and blend until smooth.
Serve chilled.

Tip:
If you like, you can microwave chopped carrot and milk for 2 mins.This will make the carrots little soft. Blend once the milk cools down.

Yummy...Wanna try....let set go....

This is going to be part of #foodiemonday #bloghop....

Read More »

Gobi Manchuria -- Dry version (step by step)

Gobi or Cauliflower manchuria is famous Indo Chinese dish which is super tasty and mouth watering. Check out step by step pics for easy following.This is the dry version of Gobi manchuria and can be served with spicy dips or even with tomato sauce. Even you can have these with phulkas or roti's hmmm so yum.
Manchuria is a Indo chinese dish which can be made with mixed vegetables or even with single vegetable like cauliflower(gobi manchuria). Indo Chinese dishes are very much famous indian street food and can be made at home. These are easy to make but bit lengthy and its no go wrong recipe.
Why waste time...lets start and have look at the ingredients and procedure to do...

Level: Medium

Total time: 1 hr
Serves: 4 portions
1 cup = 250ml

Ingredients

Cauliflower : 1 medium
Batter:
All purpose flour/maida : 1/2 cup
Corn Flour/starch: 1/3 cup
Rice Flour: 2 tablespoon
Kashmiri Chilli Powder: 1 teaspoon
Coriander (dhaniya) Powder: 1/2 teaspoon
Cumin powder: 1/4 teaspoon
Red food color as desired (optional)
Oil for frying
Salt to taste

Tadka:
Ginger: 1 teaspoon (finely chopped)
Garlic: 1 teaspoon (Finely chopped)
Spring Onion: 2 tablespoons
Light Soya Sauce: 2 tablespoons
Tomato ketchup: 2 tablespoons
Lime Juice: 1 teaspoon
Oil: 2 tablespoons

Directions
Manchuria
Cut the cauliflower in to medium size florets.
Add the florets to the boiling water and keep for 5 mins until the florets are tender. Drain the water and keep the florets on the paper towel. 

In a bowl add all the ingredients in the batter section and mix it with little water. And add cauliflower and mix well until all the florets are coated with the batter.

Drop these florets in a medium hot oil and cook until light brown.

You can enjoy this hot at this point with no further delay. But if you like the little soft manchuria then follow on the below steps.

Tadka
In a pan add oil, when its hot add finely chopped ginger and garlic. Once ginger and garlic are soft add spring onion and fry for 30 secs and then add soya sauce, lime juice, tomato ketchup and add fried cauliflower florets and fry a minute.

Tadaa your gobi manchuria is ready to serve.

Yummy...Wanna try....let set go....

Read More »