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Veg Hakka Noodles

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Ingredients: Hakka Noodles 1 Packet Onion 1 small Carrots sliced 1/2 cup Sliced Green Bell Pepper 1/2 cup Broccoli  1/2 cup Minced Garlic 1 spoon Minced Ginger 1 spoon Soy Sauce 3 spoons Chili Garlic sauce 4 spoons White Vinegar 1 1/2 spoon Tomato ketchup 1 spoon. Salt to taste Oil 1/4 cup Preparation: In a large pot add 6-7 cups of water and 2 spoons oil. Bring the water to boil and add the hakka noodles . Cook for 5 minutes or until the noodles are semi soft. Drain the water and wash the cooked noodles with cold water. In a large pan add 4-5 spoons of oil and drop the cooked noodles in it. Spread around in the pan and cook on medium heat for 4-5 minutes. Turn the noodles around to cook all over . Remove to another place and set aside. In the same large pan add rest of the oil. Once the oil is hot add minced ginger and garlic. Saute for few seconds and add sliced onion, carrot, bell pepper and broccoli. Cook all the veggies for about 4-5 minutes. Now
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Punjabi Kadhi Pakoda

Ingredients for Kadhi mixture: Besan / Gram flour 4 tbsp Sour Curd 1.5 cup Chili powder 1/2 tsp Turmeric powder 1/2 tsp Garam masala 1/2 tsp Hing / Asafoetida 1 pinch Water 3 cups Ingredients for Kadhi: Small onion sliced  Ginger chopped 1 tbsp Green chili 1 chopped Red chili 1 Curry leavs 6 Methi seeds / fenugreek seeds 1/4 tsp Cumin seeds 1 tsp Mustard seeds 1/2 tsp Hing / Asafoetida 1 pinch Oil 2 tbsp Ingredients  for Onion Pakoda: Onions sliced 2 cups Chopped green chili 1 tsp Carom seeds 1/2 tsp Chili powder 1/2 tsp Turmeric powder 1/2 tsp Salt to taste Besan / Gram flour 1.5  cup Rice flour 1 tbsp Oil for deep frying Preparing Onion Pakoda: Preparing curd mixture: In a large mixing bowl add curd and whisk nice and smooth. Add gram flour, chili powder, turmeric powder, garam masala and salt to taste. Mix everything well, add 3 cups water and mix again. Stir well so that there are no lumps. Set aside. Preparing Kadhi: In a deep kadai, heat oil and add cumin seeds and mustard seeds.
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Cauliflower Curry / Gobi Masala

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Today's recipe is very simple yet delicious Gobi Masala curry which goes well with roti, naan, flavored pulao or plain pulao. Adding cashew paste gives a very nice creamy texture and taste to the dish. Cahsews can be replaced with almonds too. When ever I cook cauliflower dishes I make sure to boil them in hot water for 4-5 minutes. This process is must because  it avoids florets becoming  mushy when added to gravy.  This recipe goes to week 4, day 2 of Blogging Marathon 111. Ingredients: Gobi / Cauliflower florets 2 cups Onion chopped 1/2 cup Tomato chopped 1 cup Chopped garlic 1 tsp Cashew nuts 10 Curry  leaves 4 Garam masala powder 1 1/2 tsp Turmeric powder 1/2 tsp Chili powder 1 tbsp Coriander powder  1 tbsp Salt to taste Cumin seeds 1/2 tsp Mustard seeds 1/2 tsp Chopped cilantro 1/4 cup Oil 2 tbsp Preparation: Soak cashew nuts in water for 10 minutes and make it to smooth paste. Boil 3-4 cups water, add cauliflower florets and cook for 5 minutes. Drain water and set aside. In
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Pindi Chole with Ajwain Poori

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Pindi Chole is a popular dish from Rawalpindi in Punjab - Pakistan, hence the name Pindi chole. Unlike gravy chana curries this dish is dry and do not require any onions and tomatoes. Chana are soaked overnight and cooked with whole spices and tea bags. Dry mango powder give the sourness to the dish. We will be using lots of dry masalas here and this dish is absolutely simple yet delicious to taste. Pindi Chole are typically served with Poori or Bhatura. This recipe goes to Week 4 day 1 of Blogging Marathon 111.  Ingredients for Chole: Chana soaked and boiled 2 cups Ajwain / carom seeds Cumin seeds Ginger chopped or sliced 2 tbsp Green chili slit 6 Amchur powder / Dry Mango powder 1 tbsp Kasuri methi 1tbsp Chili powder 1 tbsp Black salt 1/2 tsp Turmeric powder 1/2 tsp Coriander powder 1 tbsp Cumin powder 1 tbsp Carom seeds / Ajwain 3/4 tbsp Oil  1/4 cup Salt to taste Whole Masala :  2 cardamom, 2 bay leaves, 2 inch cinnamon stick, cloves 6, Tea bag 1 Ingredients for Poori: Wheat flour 
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Chinta Chiguru Pappu / Tender Tamarind Leaves Dal

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Chinta Chiguru or tender tamarind leaves are mostly available early spring  during months of April-May. The young and tender tamarind leaves have tart and sour flavor. Because these leaves are only available during spring, people usually dry the leaves under sun and store to use later throughout the year. These leaves are typically used to make dal and also added to meat, chicken and even shrimp  just like sorrel leaves / gongura.  I remember my grandma used to make amazing dal with these leaves. We used to enjoy this dal  with some freshly made mango pickle and homemade fryums / papad. Its been almost 20 years I guess, me eating chinta chiguru. Am not sure if we get these leaves in USA, but one of my friends mom had bought these leaves from India when she visited her. I have freeze the leaves and totally forgot about it. Thanks to quarantine, I have been hunting and emptying all the groceries at home. This is a very common dish from Andhra Cuisine. This recipe goes to week 2, day 3 of
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Bellam Gavvalu - Sweet Shells

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Sweet shells or gavvalu are a popular snack made in Andhra Pradesh. The traditional gavvalu are made with all purpose flour / maida and sugar. Semi soft dough is made with flour and shaped into small balls. Then flattened or rolled  to give them a shape of shell. Then deep fried in oil and then coated well with sugar syrup. These sweets shells can be stored in airtight container for up to a month. Today for a change I have made these sweet shells with wheat flour and jaggery. I have added little sooji / semolina to the dough to give these shells a little extra crunch. This recipe goes to week 2, day 2 of Blogging Marathon 111. Ingredients: Wheat flour 2 cups Sooji / Semolina 1 tbsp Ghee 2 tbsp Grated jaggery 2 cups Oil for deep frying Salt 1/4 tsp Preparation: In a mixing bowl add wheat flour, sooji and ghee. Mix to get a crumbly texture. Add enough water to make a stiff dough. Cover and set aside for 15 minutes. Knead the dough for 2 minutes and make small and equal size balls ( small
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Mamidikaya - Kobbari Pachadi / Raw mango & Coconut Chutney

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Pachi mamidikaya / raw mango and kobbari / coconut chutney is very popular chutney made in telugu speaking houses in Andhra Pradesh and Telangana. Summer are the times when this chutney is made often, that is when the mangoes are in season. Apart from chutney raw mango is also used to make dal, fried rice, cooked with meat and fish as well. This simple, tasty, hot and tangy chutney goes very well with steamed hot rice. Ca n also be served with idly, dosa and uttapam too.  April is a month of Mega Marathon month where we post month long. Due to the ongoing Coronavirus issue we are unable to go ahead with it. So it is going to be a regular marathon with what ever we have cooked earlier and drafted to post later. I will be posting 3 Andhra dishes for next 3 days.  So for day 1 its going to be Mango, coconut chutney, under Blogging Marathon # 111. Ingredients: Raw mango ( peeled and grated ) 1 cup Grated coconut 1 cup ( fresh or frozen ) Coriander seeds 1 tbsp Cumin seeds 3/4 tbsp Red chil
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