Curry In Kadai ~ An Indian Cooking Blog

What would you do with leftover rice? I usually end up having it with some pickle and yogurt. Sometimes i try to use leftover rice to make a complete sumptuous nutritional meal. What could be more nutritious than loading up simple rice with tons of vegetables anf flavoring it up with ginger, garlic and cilantro? I exactly did the same thing with my leftover rice, added an array of vegetables on hand like Carrots, Napa Cabbage, Cucumbers, Tomatoes, Beans, Peppers, Onions, Green Peas etc and jazz it up with Green chillies, Ginger and Garlic.

• 1 cup Basmati rice( i used leftovers )
• 1 tomato chopped
• 2 Carrots cut as discs
• 15 Green beans - french cut
• 1/4 Napa cabbage cut lengthwise
• 1 small Onion - chopped length wise
  
• 1 medium Green Pepper
• 1/2 Red Pepper( i didn't have on hand though, optional )
• 3-4 Green Chillies - chopped
  
• 1 inch Ginger root - chopped
  
• 2 Garlic cloves - chopped
  
• 1/4 cup Green Peas
• 2 tsp Soya Sauce
• 1-2 tbsp oil
  
• Half cucumber( English cucumber )
• Black pepper to taste

• Wash the basmati rice and cook according to package instructions. You can use any rice on hand, i like this basmati long grain rice better though
• Prep all the vegetables, wash, clean. chop and keep aside
• In a kadai / stir fry saute pan heat oil on high heat. Add onions ans saute for 30 sec
• Now add ginger, garlic, green chillies, carrots and beans, stir in some salt too, as salt speeds up the process of cooking
  
• After stir frying for 2 mins, add green pepper and green peas
• Once the veggies are half cooked i.e, veggies should still be crispy yet without the raw smell, add Napa cabbage, tomato, cucumber  and stir fry for a min or so.
• Lower the heat and add cooked rice, ground black pepper and soy sauce
• Add cilantro and adjust salt to taste

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..