Dahiwale Noodles

I laughed when my brother said “White Noodles” as soon as he saw this dish. Few years back when I was in Engineering College, my friends came over to my place and my mom was out. So I had to make something for them, and I made fried Noodles but the dish was so salty that I didn’t want to throw it and waste so much, instead I added Perugu Pachadi that was in the refrigerator and that fixed our problem. Since then, we like this very much and make it often.

Noodle lovers , I guess you should try this.

You’ll need…

½ packet Haka Noodles, boiled
1 cup yogurt
1 cucumber, chopped into fine pieces
2 green chillies
cilantro for garnishing, chopped
½ inch ginger, chopped to very fine pieces
Salt to taste
2tbsp oil

for seasoning:
½ spoon each of jeera, rai, urad and chana dal
5 or 6 black pepper corns
Few cashew nuts

1. Beat yogurt well and make it to a semi-solid consistency.
2. Add salt, chopped cucumber, cilantro, green chilly, ginger and keep aside for 5 mins. You can even fry ginger and chilly along with the seasoning for extra flavor, but I like to keep it natural.
3. Add oil to the pan and fry the seasoning items for a minute, add noodles to it and fry for a minute(optional) or you can directly add noodles and the seasoning directly to yogurt.

This is too simple and too easy to make. It is just like Yogurt rice, instead of rice, we add noodles. It is very good for the summer.

Poha and Maggi

I basically wanted to try Trupti’s Corn Poha, I added Corn to the Poha but followed my own recipe after that. The sweet corn and potato combination was delicious and different. I got an idea to make Chudwa with corn in a similar way. Will try and post the recipe soon.

I knew my brother wouldn’t like to eat Poha, so I made Maggi for him in the same way as Poha but atleast he tasted Poha and appreciated it.

You need…

2 cups of Poha
1 onion, chopped
1 potato, boiled and chopped
1 cup corn
2 or 3 green chillies, chopped
few curry leaves
coriander for garnishing
a pinch of turmeric
salt to taste
lemon juice
sugar, optional

For seasoning:

2 tbsp oil
½ tbsp each of Jeera, Rai, Urad and Chana dal,

1. Heat oil in a pan. Add the seasoning items and fry them until brown.
2. Add onions, green chillies, curry leaves and cook until onions turn light brown.
3. Add corn, potato, ginger garlic paste, salt and cook for 4 minutes.
4. Put poha in colander and wash under running water. Keep aside for a minute and then add it to the dish. Mix it well.
5. Add sugar if you like, I skipped this part.

Add lemon juice and garnish with coriander and serve hot.

For Maggi:

Take some cooked mixture from Step 4 add it to the boiled Maggi Noodles along with the Maggi masala.. Garnish with coriander and serve hot.

Achari Noodles

My friend's mom (in Hyderabad) used to make this often whenever we went to her place for combined studies. I tried contacting her to get the Recipe and tried many times to get this kind of taste. Finally I found the recipe today and made this with a lot of enthusiasm. The food got ready in 15 mins; I was surprised at how fast this was done. I cooked noodles and the seasoning separately and that saved a lot of time.

I think this is the first recipe I made without any curry leaves, coriander or mint; otherwise I always used to think that there is nothing delicious without those going into the cooking.

Try this recipe and see for yourself how tasty this is. I thought of adding a bit of pickle oil to bring that Achari taste but amchur brought that taste and combined with yogurt, this kind of become like sour noodles. I liked it a lot but Ravi kind of said that I make better things than this. But I enjoyed every bit of it. In just half hour, the cooking was done and food was finished too. Next time, I will try this with organic whole wheat noodles.

You need....

1/2 packet of haka noodles
1/2 onion
1 cup sour yogurt (sweet should work fine)
1 tbsp rice flour
a pinch of turmeric
1 tbsp Jeera/Cumin
1/4 Rai/Mustard
1/2 tbsp fenugreek seeds
1/2 tbsp ginger garlic paste
1 tbsp amchur powder
salt as per taste
1/2 tbsp black salt (optional)
2 tbsp oil
water for boiling noodles

1. Heat water in a pan and cook noodles (follow the cooking instructions on the packet).
2. On the side, heat oil in a pan. Add jeera, rai, fenugreek seeds and fry for a minute.
3. Add onions and fry until they become brown.
4. Add ginger-garlic paste, turmeric, chilli powder, amchur powder, black salt (recipe calls for this, but I didn't have it in my kitchen) and fry all of them for one minute.
5. Add rice flour, mix well. Lower the flame, add yogurt (whisk it well) and cook for 2 minutes.
6. Finally add noodles and mix well with the yogurt mixture. Remove after a minute and serve hot.

source:tajrecipe