Mixed veg Chapatti Noodles

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This is one quick easy recipe, whenever chapattis are left over or  sometimes I just make extra  make extra chapatti so that I can do chapatti noodles and its yum and healthy. Usually we do not have dinner, we are done with snacks at 5 in the evening, but sometime when we feel like eating something light this are what I do, it’s a quick fix dinner. So let’s start making.

Basic Information:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves : 2 to 3

What you will need

Chapatti – 3 cut into thin strips (check notes)

Mixed veggies – 1 cup (onion, carrot, capsicum, cabbage etc)

Turmeric – ½ tsp

Ginger garlic paste – ½ tsp (optional)

Chilli powder – 1tsp

Salt – 3/4th tsp

Gram masala – ½ tsp

Jeera – 1tsp

Coriander for garnishing

Oil – 2 tsp

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How to make

In a heated pan add oil once the oil is hot, add jeera once the jeera splatters, add all the veggies and sauté for 2 minutes, the add the turmeric, ginger garlic paste, chilli powder, garam masala, salt and mix well, cook for 5 minutes, then add the   strips of chapatti mix well sauté for a minute or 2 and garnish with coriander and its ready to serve

Notes

For making chapatti just follow stuffed parantha instead of stuffing you can make plain chapatti following the same instructions.

Veggies you can add as much as possible, but try to keep the veggies crispy.

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Stuffed Green Peppers

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It’s been long since I had posted, I was on vacation to India for my first cousins wedding, it was so much fun and which will be some of the most memorable moments of my life. It was all celebration, fun and good food. Also loads of foods apart from the wedding food which I gobbled like I would never get then again sigh. We go to India every three months but there are few food items I crave when I am here sigh.

DH wants his snacks most of the evenings, I try to make healthy snacks most of the time and I keep searching for healthy , this recipe is yummy and healthy because its baked , that makes it even more healthier than deep fired snacks . this is not the original recipe , the original recipe calls for jalapenos but since I dint have them , I used the long green peppers and the taste was awesome, and I will surely keep making these regularly and may be with some more add on’s , so here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: 10 hours
Cooking Time: 15 minutes
makes: 8 pieces

What you will need

2 – Long green peppers

½ cup – American corn

½ cup – tightly packed spinach

1 tsp – chilly flakes

½ tsp – dried basil

½ tsp – oregano

1/4th tsp – salt

1 tsp – lemon juice

1 tsp – olive oil

1/2 – corn flour

1 tbsp –mozzarella cheese (optional)

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How to make

First take the washed peppers and cute them into four equal pieces, for two peppers it will be eight pieces and keep aside.

Then blanch the spinach and chopped it finely. In a bowl add the corn, spinach, olive oil, lemon juice, oregano, basil, chilly flakes, salt  and mix well. The stuff it in the cut peppers, sprinkle some cheese and bake it for 10 to 12 minutes at 375 degree Fahrenheit.

Notes

You can add cream cheese, for the stuffing mixture.

Cheese is optional, so you can make it purely vegan.

Basil, oregano are just optional, if you want to add you can or just leave it.

You can make it more interesting but adding and subtract ingredients.

Schezwan fried rice

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I love Schezwan fried rice, I always make the sauce and stock it. Only the veggie varies in the fried rice. It’s very simply and yummy recipe. I always make Gobi Manchurian with the fried rice the combo is yummy. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: 1 hour
Cooking Time: 15 minutes
makes:   Serves 2 or 3

What you will need

For the Shcezwan sauce

20 red dried chillies (soaked in warm water for half an hour or to one hour)

Garlic pods 6 (if the garlic pods are big like the US one or if it’s small add ore according to your taste)

Salt ¼ tsp

Vegetable oil 2 tsp

For the fried rice

3/4th cup of cooked basmati or jeerasambar rice

¼ cup red, green, yellow chopped capsicum and mushroom

1 tsp soy sauce

½ tsp salt

1 tsp pepper

1 tbsp chopped spring onion

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How to make

First take the soaked red chills, garlic and salt in the blender, blend it into smooth paste. In a pan add the oil and the paste and sauté it for 2 minutes, then add the veggies sauté it for few more minute or until the veggies are done. Then add the soy sauce and salt and mix well, and then add the cooked rice and pepper and mix well, then off the stove and add the spring onions and serve it hot.

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Notes

You can use carrots, beans, cabbage etc, I wanted to do it only the mixed capsicum and mushroom.

The sauce measurement for one time and for that rice measurement.

You can increase the quantity and make more sauce and store it.