Who wouldn't love Noodles? Its a family favorite for us though.. Maggi introduced to the wholesome delicious family of noodles, and back then when we were kids having noodles was like a Once in a Blue moon thing like a delicacy and would slurp up every bite of it... even now sometimes i do really crave for Oriental flavors and the quick and easy meal within reach for me is always a packet of Maggi or Top ramen Noodles, and build layers of flavors to make it Earthy and Satisfying.. My noodles with vegetables is the most versatile quick and healthy meal that i could think of, ready in minutes. I brought these Maggi whole wheat noodles once long back( yep, sometimes i act like a whole grain freak... looking for whole grains everywhere ) and it wasn't that bad.., i couldn't see any difference from the regular noodles and from then the whole wheat noodles became a regular item in my pantry...


I would say a big NO-NO if you want to eat a packet noodles ( as it is ) without any vegetables and i like to always sneak in fresh and crisp vegetables along with some protein say eggs, tofu or Edamame. In this week's trip to farmers market i bought some fresh baby Portobella mushrooms, scallions and crisp Red and Green peppers, and i couldn't restrain from using them in my favorite noodles. Using whole wheat noodles , Edamame and fresh green veggies give this meal a good dose of Fiber and Protein..


You need( 2-3 servings ):

• 1 packet whole wheat noodles
• 1 red bell pepper
• 1 green pepper
• 4-5 green chillies
• 7-8 baby Portobella mushrooms
• 1/2 red onion
• 1 tomato
• 1-2 scallions
• Cilantro
• 1 cup shredded Cabbage
• 3 garlic cloves
• 1 - 2inch ginger root
• 2-3 tbsp vegetable or peanut oil
• 1 tsp ajinomoto
• Cilantro and Mint

Fresh Portobella Mushrooms from Farmers Market

• 1 packet seasoning ( if you are using packaged noodles )
• 2-3 tbsp ketchup
• 2 tbsp soya sauce
• black salt to taste

• Cook the noodles separately, drain in cold water apply oil and then keep aside.
• Julienne all the vegetables, onions, green and red bell peppers, scallions, cabbage except for tomatoes and mushrooms
• Slice mushrooms thin and tomatoes into chunks(optional )
• Chop green chillies, ginger and garlic very fine
• In a bowl mix in the seasoning( if you have one ), soya sauce, tomato ketchup, black salt sugar to taste and keep aside
• In a wok/ kadai heat oil ( use highest heat setting available) and then add onions, green chillies, ginger and garlic followed by Edamame and ajinomoto( i can get only frozen soy beans that too from Whole Foods only )
• Cook for few seconds and then add green and red bell peppers saute for a minute and then drop in mushrooms , cabbage and scallions( in order ). Saute all the veggies and make sure they are not overcooked( they should still be crisp ).
• Mix in noodles and tossing or mixing vigorously( you don't want the noodles to stick to the wok )
• Add cilantro and Mint( last layer of flavor ) and adjust salt to taste...
• Serve hot with Ketchup / Maggi Tomato Sauce or even better Sriracha Hot Sauce....

• I usually use veggies twice the amount of noodles, just another easier way of having veggies without any complaints
  
• Make sure you cook at very high heat and keep tossing until the veggies are cooked, most of the times they will be cooked in no time..
• The key for these noodles is to keep all ingredients ready even before you try to lit the wok up.

• Eat Healthy -Protein Rich hosted by Sangeeth
• A.W.E.D. "China" hosted by DK
• One dish meals hosted by Archana
  
• Herb Mania hosted by Dee of Ammalus Kitchen

When i brought these purple potatoes home, i was surprised to see the bright purple flesh inside, since i was expecting it to be similar to red potatoes, wherein only the peel is red. I found these bright and firm petite potatoes in a local farmers market intriguing and couldn't stop buying some. The other day i was telling my mom about the array of potatoes you find here in US like the red potatoes, russet potatoes, Yukon gold potatoes, baby red potatoes, fingerlings, blue potatoes and these purple potatoes. It was very interesting cooking these Purple Peruvian Potatoes as they were creamy in texture and did hold their shape when cooked .., and the best part they cooked to perfection in no time... I made a simple vegetable saute with purple potatoes, tender beans, crisp green pepper, fresh cauliflower, firm tomatoes along with some ginger and garlic. I can call this one a super healthy dish with less fat, lots of fiber, Vitamin C, Potassium etc .. This curry recipe will be going to Eat Healthy - Fiber Rich hosted by Sangeeth

• 3 small petite purple potatoes
• 10-15 petite beans cut into 1 inch pieces
• A small handful of cauliflower bunch
• 1 small red onion
• 2 small firm tomatoes
• 1 green pepper
• 1 red pepper( optional )
• some frozen or fresh green peas ( option, i didn't add them though )
• 2 tsp coriander power
• 1 tsp cumin powder
• a pinch of garam masala( optional )
  
• 2 tbsp oil
• 3-4 green chillies to your taste
• coriander and mint for garnish

• 1 tsp cumin seeds( aavalu )
• 1 tsp mustard seeds( jeelakarra )
• 10 curry leaves
• a pinch of turmeric

• Wash and drain all the veggies, except tomato( Wash before chopping )
• Heat oil in a kadai, wok or nonstick pan and add onions, green chillies, potatoes, green beans, cauliflower in order
• After 2 mins add cut green pepper and cook with lid half covered
• Now add the chopped tomatoes and cook without the lid, make sure the tomatoes are still firm and not mushy
• Add salt, cumin and coriander powders. Alternatively you can add curry powder
• Switch off the flame add coriander and mint.
• Do adjust salt and spice to taste..
  

I am starting this new section 'Indian Cooking Basics 101', where in you can find the basic items that are frequently used in indian cooking. Here you can find the spice powders, pastes, and basic sauces. These are like building blocks of the Indian cuisine. Here goes the first one in the list -- Ginger Garlic Paste.. Indian cooking is incomplete without the mighty GG paste aka GINGER-GARLIC paste. Whether you are making chana masala or biryani , Ginger Garlic paste is a must for authentic Indian flavor. The ginger garlic paste has that earthy taste that raises the flavor quotient of many(Indian) dishes. In almost in every kitchen you will find GG paste stored in large quantities. It is very handy when you have GG paste in store as most of the recipes in indian cuisine calls for this paste. Since it takes time peeling the garlic and ginger , i would like to make a lot at once.

For centuries Ginger and Garlic are the most popular of the home remedies. These when used for cold and flu are considered to be better options than over the counter medicines. Ginger proved to be effective in reducing cold, flu and headaches.

Coming to the garlic, through the regular use of garlic in cooking you can lower LDL cholesterol levels and triglycerides, while increasing the beneficial cholesterol or HDL. A laboratory evidence says that garlic can shrink cancers of the lungs, breasts and skin. Both Ginger and Garlic work similarly in reducing the risk of heart attack and stroke. With the benefits like these when consumed some will result in ones health surely improving, or being well maintained in many respects.

For Ginger Garlic Paste you need:

• 1 cup of peeled garlic
• 3/4 cup of peeled and chopped ginger
• 3-5 tbsp oil
• a pinch of turmeric

Method of preparation:

• Clean garlic and let it air dry or wipe off the water. Make sure theres no moisture left on the skin after cleaning with water.
• Peel ginger( use spoon for thin peels ) and chop into 1 inch cubes
• Peel garlic cloves and chop into half if they are large
• In a blender add ginger and garlic and grind to a smooth paste
• Add oil instead of water for it to grind easily( if water is added use it in 1-2 days )
  
• Once its done to a fine paste, store in an airtight container

GG paste is just nearly equal amounts of peeled ginger root and garlic grind together to a fine paste using oil and preserved with a pinch of turmeric. You can substitute oil with water, but then the paste wouldnt keep as long. Make sure you store it in an airtight container in the refrigerator or in the freezer.

Storing in freezer :
When storing it in the freezer if you save the paste as it is in a jar it would become a big blog and would be hard to use a little bit of it. Try this way instead, fill a freezer safe ziploc bag with the ginger garlic paste and pat the bag to make a thin layer of the paste and then freeze, so whenever you want you can just crack it and use.

Tags: Allam vellulli paste, Allam Yellipaya, GG paste