HAKKA NOODLES

A simple dish of noodles tossed with garlic, vegetables and any other ingredients of your choice, like mushrooms etc., this all-time favourite gets its name from the Chinese province of Hakka.

Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 4 servings


Ingredients

4 cups boiled hakka noodles
3 tsp chopped garlic (lehsun) (lehsun)
3 whole dry red chillies , broken into pieces
1 1/2 cups shredded cabbage
1 cup finely sliced capsicum
1/2 cup chopped spring onions whites
1/2 cup thinly sliced french beans
2 tsp soy sauce
3 tbsp oil
salt to taste

For The Garnish1/2 cup chopped spring onion greens

Method

1. Heat the oil in a wok over a high flame, add the garlic and dry red chillies and stir-fry for a few seconds.
2. Add the cabbage, capsicum, spring onion whites and french beans and stir-fry over a high flame for 3-4 minutes.
3. Add the noodles, soya sauce and salt, mix well and stir-fry for a few minutes.
4. Serve hot garnished with the spring onion greens.

PULIHORAAAA.......................!!!!!!!!!

I grew up in an Andhra household and pulihora runs in our blood. Andhra pulihora tastes different from Tamilian or Kannada puliyogare. Give this a try. You will make it again and again. Pulihora is made for almost all Andhra festivals, wedding
                                          

INGREDIANTS

 Serves: 6

• 3 cups uncooked rice (Sona Masuri is traditional, but you can use other rice too)
• Pulihora masala:
• ¼ cup urad dal (skinned split black lentils)
• ¼ cup chana dal (split Bengal gram)
• ½ cup raw peanuts
• ¼ cup raw cashew nuts
• 10 dry red chillis
• 4 sprigs curry leaves (kadipatta, karavepa aaku)
• 2 pinches asafoetida (hing) powder
• 1 teaspoon turmeric (haldi) powder
• 1 large handful tamarind
• 3 – 4 green chillis, slit lengthwise
• ½ cup groundnut oil
• Salt to taste

PREPARATION:

• Prep: 10 mins | Cook: 40 mins

1.

Cook rice using 1:2 ratio (1 part rice: 2 parts water). Spread rice in a large plate so it cools quickly and the rice grains stay separate. This is important.

2.

To make tamarind paste, add hot water to tamarind pulp. Let it sit for 15 minutes, then squeeze pulp. Strain the seeds. You want to keep the pulp thick and not too watery.

3.

While rice is cooling, make the masala. Heat oil in a frying pan. Fry all the nuts, dals, and spices in the following order as they need different cooking times - peanuts, chana dal, urad dal, red chillis, cashewnuts, mustard seeds, asafoetida, curry leaves, green chillis, and turmeric. Now add the tamarind paste and salt and cook for a few minutes.

4.

Pour all the masala onto the rice and mix gently, but thoroughly. Hands work best here. You want all the rice grains to be coated by the pulihora masala.

RICE PUDDING[WITH LEFT OVER RICE] (PARVANAM)

As this is my first posting!!!!!!!
                                 let me start with sweet................!!!!!!!!
                                                          
                                                Rice pudding needs rice, sugar and milk, and this is a fairly simple version. It may not be rich enough for the cream-laden menu at Rice to Riches, but it is easy and very satisfying. It makes a great, comforting dessert that will probably remind you of your grandmother, and works equally well at breakfast, though grandma might have disapproved of that.


Leftover Rice Rice Pudding


2 cups leftover cooked white rice

3 cups milk (any kind)*
1/2 cup sugar
small pinch salt
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon, optional
pinch nutmeg, optional


Combine cooked rice, milk, sugar and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and stir in the vanilla and raisins. Cook until just about all of the milk is absorbed (30-45 minutes, depending on how absorbent your rice is). Stir in cinnamon and/or nutmeg, if using.


Divide rice pudding into individual serving dishes serve warm or chilled.
Makes 4-6 servings.


*Note: Sometimes I add an extra 1/2 cup of milk, if the rice seems unusually firm or dry, to make it creamier. Feel free to add a bit extra if the pudding is not as creamy as you like it. You can use nonfat, lowfat, whole or soy milk in this recipe...................!!!!!!!!!!!!!!!!!!