Chinese/Italian Noodles - watever u wanna call it. hunted from my sis... :)

here u go.. pestered her for the delicious recipe and here u go...!!


Spaghetti pasta-1 pkt
All the 3 veg to be cut in thin long strips..
Carrots-2
Capsicum-2
Green chillies- 2 slit lenght wise
Onions-1 large or 2 med
Garlic-finely chopped
Ginger-optnl
Soy Sauce-according to taste..i used 2 tbsp
Freshly ground pepper
Salt to taste
Vinegar (optnl)
Olive oil-4 to 5 tbsp
large skillet to cook pasta

Boil the sphagetti pasta according to instructions on the pack.
Add salt and a lil olive oil to it when boiling for the orig al dente taste!!
drain the pasta once it is done and wash it under cold water quickly.
set it aside..
Heat olive oil in a lagre skillet or wok and just add the ginger garlic onion and rest of the veg.
saute all the veg till they are crisp but not mushy..
Add the pepper, salt and the soy sauce..
Now add the cooked sphagetti to it and toss it all for abt 2 mins..
u can sprinkle parmesan cheese on top of it if u want to,but its really not needed..
this is not the authentic italian way,but indo italian way and can be called pasta or veg noodles!!!

MOAR KOZHAMBU

this is for my old school frnd.. here it goes buddy... shortcut, works well esp with the easy items u have there.. (usa, ppl shudnt be clueless rite!)

Ingredients:

soar curd - how much ever u want the moar kozhambu quantity to be

jeera-as req. (prolly 1/2tsp depends on yr moar kozhambu quantity.. go by look and feel!!)

turmeric - for color (if u want white moar kozhambu avoid this)

mustards & oil - for seasoning

salt as req

grind the following and make it as a thick paste or grind it and keep it as a powder then & there..

daniya - 1tsp

coconut - 1 tsp (if u wanna avoid u can)

green chilli -1 medium sized

kadala paruppu - 1tsp

method (this is easiest.. infact here amongst my frnds, if we do moar kozhambu it means OB samayal!!!)

-Pour the soar curd in a vessel that u use for cooking..

-Put turmeric powder and keep stirring and check for the desired color u want (too much of turmeric will make it like haldi doodh!)

-Burst mustard seeds in a small kadai.. add jeera to the mustard, and saute for 3 seconds.. all this to the curd mix that u r having..

-Keep this curd mix on stove on a medium flame..

-ADD the ground paste/powder (refer to ingredients)..

-Now comes the most important aspect: dont let the moar kozhambu boil too much.. coz if it boils more, then the solids will seperate from the liquid and look like its curdled..! u dont wanna do some moar-kozhambu-rasmalai types rite.. so keep checking on yr vessel.. once the moar kozhambu comes to point of starting to boil (pongara initial stages, bubbles forming around the surface, hold on for a min or 2 and switch it off)

-Add Salt, Karuveppilai, & Kothamalli...

This is Mottai-Moar kozhambu (bald!) as we've not added any veggie to it.. u can put boiled potato, or pumpkin or paruppu urundai..

HAPPY EATING!

Karadaiyaa Nombu Vellam Adai (sweet one)!

Not sure as to whether this is the traditional way of making it or shortcut.. nevertheless, it turned out fool proof atleast..! :D it came out really really well sterday.. thot of penning the recipe..

to put it less complicated: ingredients are 1:1:1:: jaggery: riceflour: water (if u have a sweet tooth this will satisfy u, else for diabetic & those having sweet in less amt, can make jaggery 3/4th measure) btw for novices like me, 1 jaggery doesnt mean 1 ball of jaggery, its chopped/ thuruvina jaggery measuring 1 tumbler or watever measure u are using...

apart from this, elachi (powdered), cut pieces of coconut (Avoid if u r cholestrol conscious), baked karamani (well i didnt have karamani, so i put cooked green gram pulse aka paccha payir)

all u need to do is:

pour the water in saucepan, add jaggery and wait till all the jaggery melts.. then, if u wanna strain and filter the jaggery from mud and sand particles u may do so, or simply proceed. once it is slightly starting to boil add rice flour to it. and nicely mix it. it will be a test for your triceps man! :D

after that all u need to do is, make it into small vadais with yr hand, or just make a ball and flatten it with yr palm (like cutlets) and keep it on greased idli thattu (with ghee and not gingely oil), and keep it in cooker for 8-10 minutes without whistle...

thats all.. suda suda vella-adai ready... ideally have it with soft butter.. yummmm....