SCHEZWAN NOODLES

I tried this one after watching a cookery show.I prepared this for my hubby’s lunch box.It was very tasty.

Ingredients :

• VEGETABLES (CARROT , CAPSICUM , POTATO AND BEANS) – Cut  into thin strips of 1 inch length.
• Plain white noodles – 1/2 packet or 1 cup ( if its a big one)( adjust the amount of noodles based on the quantity of veggies)
• Big onion -  1 no (chop into thin strips of 1 inch length)
• Ajinomotto – 1/2 tsp
• Soya sauce – 1 tsp
• Tomato sauce – 1 tsp
• Salt – as needed.

For Schezwan sauce :

• Red chillies – 4 nos
• Garlic – 4 flakes
• Ginger – 1 inch piece (Replace ginger & garlic with G&G paste of 1 tsp)
• Tomato sauce – 1tsp
• Chilli sauce – 1 tsp
• Vinegar – 2 tsp ( Add according to ur taste buds )

Spring onions /coriander leaves – to garnish

Method :

• Refer here for “ Basic noodles preparation “.Keep the prepared noodles aside.
• For sauce , grind all the items given under “ sauce ingredients “ to make a smooth paste by adding vinegar.Set apart.
• In a wide mouthed kadai , add the onions and fry for a minute.Then add the veggies.Fry till they become soft.
• Cover cook for sometime.Add 2-3  tsp of schezwan sauce and fry till its raw smell goes off.
• Then add the plain noodles , tomato sauce , soya sauce , Ajinomotto & required salt .
• Toss it well.Garnish & serve hot !!

Refer here to know more about noodles ..

ADHIRASAM | DIWALI RECIPES

Hello friends ,
Hope u all doing great . I am posting a sweet recipe to start this fabulous new year and to celebrate my blog anniversary . I thank one and all for visiting my blog  & for leaving ur valuable comments & awards. Hope u all will be around and boost me .
Now coming to this sweet recipe , my MIL is an expert in making Athirasam.In my apartment , all my neighbours used to call her for guidance.I learnt from her and posting for u all..My MIL always uses home made rice flour for making this sweet.

 

Ingredients :

• Rice flour – 4 cups ( processed rice flour )
• Jaggery– 1 3/4 cups (can use 2 cups too)
• Cardamom – 3 seeds (powdered)
• Water – very little to make syrup
• Oil to deep fry

Method :

Take the rice flour in a wide mouthed bowl .Make a dent in the center and set aside. Powder the jaggery and add little water just to cover it. Keep it on the flame and melt it. It will be melted to make a syrup.Drain the impurities using a metal strainer. Keep the syrup on the medium flame . Let it boil for sometime . Take little water in a plate and pour a drop of syrup. U’ll be able to make a soft ball out of the syrup. This is called rollover (uruttu padham in tamil )consistency.Add the cardamom powder.Switch off the flame and pour the syrup into the rice flour.Add little by little and mix the flour to make a smooth dough, soft , pliable. Some syrup may remain unused. All the syrup may not be necessary.. Transfer the dough to an air tight container . The next day or third day take the dough and make small lime sized balls. Take a thick polythene sheet /Banana leaf and grease with oil/ghee.Pat it with ur fingers to make a small poori. thickness should be like poori. In the mean time heat oil in a kadai to deep fry .As soon as u put the athirasam in hot oil it will bulge and immediately u should flip it over. Let the other side cook for 1 or 2 seconds till the bubbles cease and then take it out by draining the excess oil . Keep the flame in medium high /Medium for even cooking . I always deep fry one at a time.That would be easier i feel. While taking out from the oil keep the adhirasam in between two round shaped ladles and press it well on all the sides. The excess oil gets drained out. Stack the athirasams and store in an air tight container. Enjoy !!

 

Tips :

Always use processed rice flour to make athirasam. /store bought flour makes the athirasam hard & chewy. The processed flour should be slightly wet. Should not be dry. The color of adhirasam depends upon the color of jaggery u use. Some jaggery may be light yellow in color. So its better if u buy Paagu vellam which would be in golden yellow to get a nice color . To make processed rice flour , soak raw rice in water for 2 hrs. Drain the water & spread the rice in a paper or cloth for 5 minutes.Now grind the rice to make a fine powder. Sieve & repeat the same process & use this rice flour to make adhirasam. Athirasam dough can be preserved for 10 days .No need to refrigerate. If u feel u’ve added excess syrup to the dough and if its sticky , u can add  little Maida to bring  non sticky consistency. Suppose if the dough is very hard u can add little milk and if necessary little jaggery syrup to  make a soft pliable dough . If u wish to serve it hot, keep the athirasam in a idly plate and steam for few seconds to make it soft and hot.Please do not fry again  . Last but not the least , dont  deep fry the athirasams for longer time because it may become a murukku

          Once again I thank all my blogger friends for leading my blog to reach its first milestone.I need ur encouragement and support for all my future endeavors

 

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