Hakka noodles is a must one in kids lunch box at least weekly once or sometimes i make this for dinner too. Previously i used to make with plain hakka noodles available in supermarkets, but after trying this veg noodles with Spaghetti i am hooked to this and now a days i making this hakka noodles with spaghetti only. Try this hakka noodles using spaghetti by following the simple recipe which i am sharing today.
INGREDIENTS SERVES 2-3
SPAGHETTI
A SMALL BUNCH
ONION
1
GARLIC
4-5 PODS
GREEN CHILLI
1-2
SOY SAUCE
1 TSP
TOMATO KETCHUP
1/2 TSP
SUGAR
1/4 TSP
CARROT
1/2
CABBAGE (SHREDDED)
3-4 TBLSP
CAPSICUM
1/4
OLIVE OIL | SUNFLOWER OIL
1-2 TBLSP
SALT
AS NEEDED
WHITE PEPPER
TO TASTE(OPTIONAL)
SPRING ONIONS
FEW (TO GARNISH)
METHOD:
Cook the spaghetti by adding 7-8 cups of water in a large pan. Add salt and few drops of oil while cooking. Once done drain the excess water and wash the spaghetti in cold water. Immerse this cooked spaghetti in normal cold water till you make the vegetable mix. This will keep this pasta moisture and avoid drying.
Chop the garlic and onion very finely.
Slit the green chilli.
Finley cut the carrots into thin and capsicum too lengthwise.
In a pan, add oil and when it is hot add the slit green chilli. Switch off the flame and after 2 minutes take out the green chilli and discard this.The green chilli flavor will get infused in the oil.
Now heat the pan and add the sugar and when it starts slight brown add the garlic and chopped onions. Saute for a few minutes on a high flame by constantly stirring it without burning.
Now add the veggies (carrot and cabbage) and saute for few minutes. Let this be crunchy. Add soya sauce and tomato ketchup. Add little salt as the sauce has salt in it.
Now add the capsicum and saute for few seconds and drain the water from the cooked spaghetti and add this to the veggie mix.
Mix this evenly to get the veggie spice mix to get blend with the spaghetti.
Add white pepper to this if you want before mixing.
Garnish with spring onions. NOTE:
I added 2 green chilli and found it bit spicy.
I didn’t add tomato ketchup while making this but i added the next time and it gave a nice flavor.
As pillayar chaturthi is nearing, i wanted to share an uppu kozhukattai recipe, generally we make uppu kozhukattai with urad dal poornam ,for which i have shared the recipe here. Last week when i was making Paruppu usili for lunch a sudden thought flashed, how it will be if i stuff the paruppu usili minus vegetable inside a kozhukattai as poornam. I just tried with 2 tblsp of steamed dal mixture which we use for paruppu usili to make 6-7 uppu kozhakattai. They turned out fantastic and was a super duper hit at home too. I am not going to explain the detailed step of how to make paruppu usili here. Please click here for the usli recipe. For making the outer layer of the kozhakattai see here. So let me directly go the recipe without elaborating much on the ingredients list. Feel free to ask any questions if u have any doubt in this recipe.
Check out my Collection of vinayagar chaturthi recipes HERE
INGREDIENTS: FOR 6 KOZHUKATTAIS
PARUPPU USILI POORNAM
2 TBLSP
RICE FLOUR | IDIYAPPAM FLOUR
1/3 CUP
SESAME OIL
1-2 TSP
WATER
AS NEEDED
METHOD:
After steaming the grind dal which we soaked for usili, allow that to cool and grind it in a mixer. In a pan add oil and throw in few mustard seeds and curry leaves and saute the poornam for a minute.
Poornam is ready. Take a lemon sized of outer dough (refer HERE for the recipe)
With your fingers make a cup put of this and place little poornam inside this and carefully seal this as how we seal the uppu ulundu kozhukattai.
Repeat this for the rest of the poornam and dough. Steam this ina greased idli maker for 8- 10 minutes.
Soft uppu kozhukattais are ready for neivedhyam. At our house we don’t offer uppu kozhukattais for neivedhyam. We make only modakams for neivedhyam.
Actually i wanted to post a savory version of Kozhukattai , Uppu Kozhukattai , but few readers requested for ellu kozhukattai , so i wanted to post this ellu modakam today. Will be posting the uppu kozhukattai recipe tomorrow or sunday. Coming to the recipe of Ellu kozhukattai, though my mom or mil will not make this at home , but i asked a friend here and she told they make with the normal ellu urundai poornam. So let me share this easy recipe of modakam.
INGREDIENTS (FOR POORNAM) FOR 9 MODAKAM
ELLU | TILL | SESAME SEEDS
1/4 CUP
JAGGERY
1-2 TBLSP
COCONUT
1 TBLSP (OPTIONAL)
FOR THE DOUGH
IDIYAPPAM FLOUR
1/2 CUP
WATER
AS NEEDED
SESAME OIL
1 TSP
Video for how to shape Modakam
METHOD:
Dry roast the the sesame seeds and when it is cool grind this along with jaggery and coconut(if adding)
The oil in the sesame seeds makes this to come into a whole mass.
roll this into small balls.
Make the dough by adding enough boiling hot water to the idiyappam flour.
Cover it for 2 minutes. when it is warm, grease your hands with sesame oil and knead into a pliable dough. Divide the dough into equal parts. Cover it else it will get dry.
Take a small portion of dough and with your fingers make it like a cup. Place the ellu urundai into this and make it into a modak shape.
Repeat this for the rest of the dough. Steam this in a idli maker and steam for 10 minutes.
Ellu kozhukattais are ready for neivedhyam.
I made this using white sesame seeds. You can use black sesame seeds too.
Note:
I found 1 tblsp jaggery will be enough for the ellu poornam.
Vinayagar chaturthi | Ganesha chaturthi 2013 falls on 9th September. I have compiled all the recipes which we make for Vinayakar chaturthi | Ganesha chaturthi | Pillayar chaturthi in one place, so that it will be easy for you all readers. Wishing you all a very happy celebration and May Lord Ganesha shower you most and more blessings in all your Endeavors.Click on the images to get the recipes.
Check out Ganesha Chaturthi recipes 2014
Fried modakam | fried modhagam we generally do for Chaturthis which comes every month also called as “Sankatahara Chaturthi or Sankashti”. We also make this during Ganapathi homam at house and also during house warming ceremony,seemanthan(baby shower) and other auspicious homams we make at home. This fried modakam is made along with nei appam on the previous day night. This will stay perfect for 1-2 days even if we keep at room temperature. After i got married, in the nearby ganesha temple to our house , during chaturthis the priest will come and give prashadam before he leaves home. 4 fried modakam along with coconut, betal leaves, flowers and all he will give. Those modaks will be very small and look cute too. So whenever i make at home i make miniature modakams only.
This time while i was making , while frying one by mistake one modak got opened and the jaggery poornam came out and messed up the oil. Though immediately i took the others and changed to a different pan with oil and fried, you could see some spots of jaggery on the modak. This deep fried modakam is totally addictive and will be crispy too.
INGREDIENTS: MAKES 12- 13 MODAK
COCONUT(scrapped)
1/4 CUP
JAGGERY
1/4 CUP
CARDAMOM POWDER
A PINCH
MAIDA | ALL PURPOSE FLOUR
1/4 CUP
SALT
A PINCH
GHEE
1/4 TSP
WATER
TO KNEAD DOUGH
OIL
FOR DEEP FRYING
METHOD:
Ina bowl put maida and add salt. Knead it into a smooth dough and grease this with ghee keep it covered aside.
Make the poornam as we do for the normal Thengai poornam kozhukattai.
Combine the jaggery and coconut and cardamom powder. Saute this till it comes into a whole mass. Put off the flame.
When it is cool, make this into small equal sized ball.
Do not make it too thin, else the poornam will come out while frying.
Cut this into small roundels using a sharp lid.
Place the poornam into this and seal this carefully and make it as a modak shape.
Repeat the same for the rest of the dough and poornam.
Heat oil for deep frying, When it is hot, bring the flame to low.
Deep fry the modakams till the out cover turns a golden brown colour.
Do not fry in high heat, as it tends to burn very fast. And even it will not turn crispy too.
Drain them in a kitchen towel.
NOTE:
I have tried with whole wheat flour too, but it was not too not crispy.
Seal the modakams carefully, else it will open up while frying and mess up the oil.
NOTE:
METHOD:
