Veg Soupy Noodles/Veg Ramen

Veg soupy noodle is simple Asian style quick meal, it is also called as Ramen in Japan. It has broth, noodles, vegetables and sauces in it which makes it delicious and healthy too. I had this sudden craving for soupy noodles after watching this Manga called Naruto where the main character eats a lot of ramen. Finally bought some veggies and noodles, tossed it together and made some yummy bowl of soupy noodles.

Veg Soupy Noodles/Veg Ramen

Ingredients:

  • Hakka noodles or any noodles- 1 pack
  • Mixed veggies- 1 bowl (carrots, beans, cauliflower)
  • Frozen green peas- 1/4 cup
  • Mushrooms- 1/4 cup
  • Spring onion- 1/4 cup
  • Onion-1 medium
  • Garlic- 2 cloves
  • Green chilly- 2
  • Capsicum- 1/2
  • Soy Sauce- 2 tbs
  • Pepper powder- 1/2 tbs
  • Vegetable stock- 2 cups

Preparation:

  1. Boil the noodles and vegetables separately , drain and keep it aside. Don’t over cook it.
  2. Take a deep pan and add 2 tbs of olive oil, fry the chopped onion green chilly, garlic and capsicum
  3. To this add soy sauce,  little slat and mix well
  4. Now add boiled veggies, frozen peas, mushrooms along with stock
  5. Add noodles and mix well, let it boil in low flame for 5 minutes, you can add more stock if needed
  6. Now decorate it with spring onions, sprinkle some pepper powder and have it hot

Veg Soupy Noodles/Veg Ramen

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Chana Palak/ Chickpeas in Spinach Gravy

Chana palak or chole palak is another healthy recipe, which is liked by many. It is a north Indian gravy usually served with roti or naan. Boiled chickpeas simmered in creamy spinach gravy makes it more flavorful. Palak paneer, Aloo palak, Matar Palak, Palak gobi are other combinations where pretty much same method is used.

Chana Palak/ Chickpeas in Spinach Gravy

Ingredients:

  • Chickpeas/Chana- 1 cup (serves 2)
  • Palak- 2 cups
  • Onion-1
  • Garlic- 3 cloves
  • Ginger- 1 tbs, grated
  • Green chilly- 2-3
  • Garam masala- 1/2 tbs
  • Cumin seeds- 1/2 tbs
  • Butter- 1 cube
  • Oil

Preparation:

  1. Soak chick peas overnight and boil them, you can also use canned chickpeas instead where it takes less time for cooking and soaking is not required
  2. Blanch palak leaves with the help of hot water or boil them for 4 minutes, drain and keep aside
  3. In a pan add a tbs of  olive oil, fry chopped onion, garlic, green chilly and ginger. Let it cool.
  4. In a blender blend this fried items  along with palak leaves and 1/2 cup of water into smooth paste
  5. Take a pan add a tbs of olive oil and cumin seeds, let it splutter. Now add the palak paste to it and let it boil in low flame for 3 minutes before you add garam masala and salt.
  6. Mix well and add boiled chickpeas, simmer it for 5 minutes. Allow the chick peas to extract the flavor slowly.
  7. Place a butter cube on it and serve it hot with chapathi or naan

NOTE: You can avoid adding butter if you are into healthy diet and you can add tomatoes along with onion if you want to have the tomato flavor in the gravy. 

 

Chilly Mushroom Gravy

Anyone who likes mushrooms will love mushroom gravies. I am crazy about mushroom fried rice, noodles, manchurian and gravies. Recently I prepared chilly mushroom gravy with an Indian twist. Its perfect for naan, chapathi and fried rice.  You can make it watery or thick, spicy or sweet and tangy by changing the ingredients. When it is prepared at home you can eat it healthy, that way you can make sure that the mushrooms are fresh and of good quality.

Chilly Mushroom Gravy

Ingredients:

  • Button mushrooms- 1 pack (around 250 grams)
  • Capsicum- 1
  • Tomato puree- 1 cup
  • Onion- 1
  • Spring onion- 1/4 cup
  • Ginger- 1 tbs
  • Green chilly- 2
  • Garlic- 1 tbs
  • Coriander leaves- 1 tbs
  • Soy sauce- 2 tbs
  • Chilly sauce- 2 tbs
  • Corn flour – 2 tbs in 1/4 cup of water
  • Salt

Preparation:

  1. Add a tbs of olive oil to the deep pan along with grated ginger, finely chopped garlic, green chilly and onion. Fry well until the onion becomes translucent.
  2. Add chopped capsicum and fry for few minutes until it becomes soft
  3. Now add tomato puree and mix well until the raw smell goes off
  4. Add mushroom pieces, soy sauce and chilly sauce
  5. Let it boil for few minutes before adding the cornflour and water mixture for thickness
  6. Adjust the salt and water consistency and before you take it out from flame add chopped spring onions and coriander leaves for decoration and aroma
  7. Serve it hot with fried rice or flat bread

NOTE: You can make the gravy more thick by adding another tbs of cornflour in water mixture. And any sweet and tangy sauce can be added instead of chilly sauce for sweet taste. 

Lemon Oats

I am not a big fan of oats but its healthy and easy to prepare. When I am running late in the mornings I prefer something light and quick. There is nothing more lighter and easier than plain oats in milk. Lemon oats is some what similar to Indian breakfast ‘Upma’.

Lemon Oats

Ingredients:

Mustard- 1/2 teaspoon

Green Chilly- 2

Capsicum- 1 small sized

Carrot-1 small sized

Onion-1 small sized

Oats- 1 cup

Lemon juice- 3-4 teaspoon

Preparation: 

Take a deep pan and add oil, let the mustard splutter. Add green chillies, capsicum, onion and grated carrot, fry it for 3-4 minutes. Add 2 cups of water and salt (according to your taste) let the water boil and once water stars boiling add oats and let it cook. Before taking out of the flame add lemon juice and mix well. Garnish with coriander leaves and lemon oats is ready.