Vegetable Egg Noodles Recipe / Easy Vegetable Noodles

Vegetable Egg Noodles

Ingredients :

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Instant Noodles - 2 nos

Carrot - 1 small cup

Beans -1 small cup

Onion - 1 nos

Capsicum - 1/4 cup

Egg - 2 nos

Taste mix -2 packet(given inside the noodles pack)

Oil - 1/2 tspn

Salt to taste

Method :

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• Cut carrot and beans in to small cube shapes.

• Add little salt and cook it for 10 mints. Drain and keep aside.

Instant Noodles - 2 nos

Carrot - 1 small cup

Beans -1 small cup

Onion - 1 nos

Capsicum - 1/4 cup

Egg - 2 nos

Taste mix -2 packet(given inside the noodles pack)

Oil - 1/2 tspn

Salt to taste

• Mix the egg with little taste mix masala and beat well.

• Add little salt and scramble the egg.

Heat a kadai with little oil and saute onion and then capsicum.

• Add cooked vegetables, scrambled egg mix well and saute for few minits.

• Meantime prepare noodles.

• Add vegetable egg mixture to the noodles and remaining taste mix masala and saute in a low flame for few minits.

• Vegetable Egg Noodles is ready to serve .

Vegetable Egg Noodles

Vegetable Egg Noodles

Vegetable Egg Noodles

Vegetable Egg Noodles

Ingredients :

**********

Instant Noodles - 2 nos

Carrot - 1 small cup

Beans -1 small cup

Onion - 1 nos

Capsicum - 1/4 cup

Egg - 2 nos

Taste mix -2 packet(given inside the noodles pack)

Oil - 1/2 tspn

Salt to taste

Method :

*********

• Cut carrot and beans in to small cube shapes.

• Add little salt and cook it for 10 mints. Drain and keep aside.

• Mix the egg with little taste mix masala and beat well.

• Add little salt and scramble the egg.

• Heat a kadai with little oil and saute onion and then capsicum.

• Add cooked vegetables, scrambled egg mix well and saute for few minits.

• Meantime prepare noodles.

• Add vegetable egg mixture to the noodles and remaining taste mix masala and saute in a low flame for few minits.

• Vegetable Egg Noodles is ready to serve .

• Serve hot with tomato sauce.

   

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Idly with Chutney

Idly with Chutney

Tomato chutney

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Ingredients :

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Onion -3

Tomato -3

Chilli Powder -1 tspn

Coriander leaf - needed

Salt to taste

Curry leaf -needed

Asafoetida - a pinch

Mustard & urud dhal -1/2 tspn

Method :

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• Cut onion ,tomato into small pieces and grind it well.

• Heat a pan with oil  saute with mustard,urud dhal ,curry leaves and asafoetida.

• Add grinded paste, chilli powder ,salt and allow the paste to cook till the raw smells goes off and the oil separates.

• Add coriander leaves to garnish.

• Tomato chutney is ready to serve.

•  Its a very easy recipe. Ideal for idly and dosai.

Coriander chutney

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Ingredients:

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Chopped Coriander leaves - 1 cup

Green chilli -1

Tamarind pulp - 1 tspn

Garlic pods -2 nos

Salt to taste

Mustard seeds - 1/4 tspn

Urud dhal - 1/4 tspn

Grated Coconut - 2 tspn

Method :

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• Wash coriander leaves and cut off the stem and chop the leaves.

• Grind coriander leaves, green chilli, grated coconut, tamarind ,garlic and salt in a coarse paste.

• Heat the pan add oil and add mustard,urud dhal.

• Add the grinded paste and stir well and allow the paste to cook till the raw smells goes off and the oil separates.

• Coriander chutney is ready to serve .

•  Ideal for idly and dosai.

  

  Sending this recipe to cooking with green

Rice Flour Ball/Paal Kozhukattai

Rice Flour Ball/Paal Kozhukattai

Rice Flour Ball/Paal Kozhukattai

Ingredients:

Idiyappam flour/rice flour- 1 cup

Hot  Water - 1 cup

cumin seeds - 1 tspn

Grated coconut - 4 tspn

Salt - needed

Method:

Boil water in a Kadai and add salt.

Pour the hot water in to the rice flour and add cumin seeds,Grated coconut and stir quickly without any lumps.

Make small lemon sized balls out of the dough.

Add 2 cups of water in the heavy bottomed pan,
and add the rice ball to it and allow it to cook
completely.

Serve the rice balls with liquid.

(optional)

We can use milk instead of water.