SINGAPORE CURRY NOODLES - VERY FLAVORFUL !!!!

There are so many curry noodle recipes in South Asian countries that are influenced by Indian curry flavor.  This Singapore curry noodles is one of those and it is most popular take out menu in almost all Chinese restaurants here in America.  The noodle recipe which I am posting today is very flavorful, colorful and packed with all nutrients.  You can add vegetables according to your preferences(colored bell peppers,sprouts,napa cabbage, bokchoy etc) and proteins that work for you(I have used Tofu here).  If the ingredients are kept ready, this can be prepared in no time.  So enjoy making this spicy stir fried Singapore Curry noodles and have a treat with your chopstick :)

Two important things that you need for the recipe 

1. Thin Rice noodles/Rice Vermicelli - you can find this in almost in any supermarkets in ethnic food Aisle.

2. Curry powder - Oriental curry powder is also available in ethnic food Aisle.

Preparing the Rice Noodles:

I used half packet which is about 225 gm.  Prepare the Rice noodles according to the instruction given in the packet which you bought.  Keep it ready by draining the noodles and make sure not to over cook it otherwise it becomes mushy.

 

Singapore Curry Noodles

Ingredients:

Cooked Rice Noodles/vermicelli - 1/2 packet

Extra firm tofu - 1 cup cut into cubes

Onion - 1 sliced

Bell pepper - 1 sliced

Dried shiitake - 1 cup

Slice carrot - 2

Broccoli florets - 2 cups

Scallions - 1/4 cup sliced

Curry powder - 1 tbsp (See the note)

Soy sauce - 1 tsp (optional)

Chilli garlic sauce - 1 tbsp (use according to your spice level)

Ginger - 1/2 inch piece (very finely shredded)

Garlic - 2 flakes (very finely chopped)

Oil

Salt

Method:

1.  Blanch all the vegetables in hot water for 30 seconds.

2. Blanch the mushroom adding little salt in hot water for 1 to 2 minutes, drain and keep it aside.

3. Drain all the vegetables. (Reserve the liquid and use for making soups)

4. Shallow fry the cubed tofu in tsp of oil till light brown in color. (Crispy)

5. Heat oil in the wok, add Onion, bell pepper.

6. Now add ginger, garlic, vegetables, and 2 sauces.

7. Toss it in the high flame, now add the cooked rice noodles and fried tofu.

8. Sauté and give it a nice toss until everything is well blended.

9. Add salt if needed (as chilli sauce, soy sauce has already salt in it).

10. Garnish with sliced scallions, serve hot!!!!

 

 

Note:

1. The whole sautéing process takes only 1 minute, don't do it for long as it makes the vegetable soggy.

2. You can also add scrambled egg in the last stage.

3. Adding soy sauce is optional.

4. Add chilli sauce according to your spice level.

5. You can use the same water for blanching the vegetables and reserve the water for making soups or curries.
6. Don't use any Indian curry powder for making this curry noodles, use the oriental curry powder which you find in ethnic/asian aisle.  It makes a difference.  Use vietnamese or Japanese made curry powder.

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RICE OVALETT STIR FRY ( Szechuan Style)

Tteok or Rice Ovalett is a class of Korean rice cakes made with glutinous rice flour. The texture is not sticky but chewy (Tastes like Rice Noodles but more chunky).  This Rice Ovaletts is basically flavorless, so you can pretty much add this to any sauces, soups, and stir fries with your favorite veggies.  Since we love Szechuan stir fries I adapted same for making Rice Ovalett stir fry combining all our favorite veggies.  Here goes the recipe for savory cake..... :)

  

RICE OVALETT STIR FRY (Szechuan Style)

Ingredients:

Rice Ovaletts - 1 cup (I used Frozen; u can separate the ovaletts just by putting them in warm water for 5 minutes)

Bok Choy - 2

Firm Tofu - 10 small cubes

Mushrooms - 4 to 5 sliced

Napa Cabbage - 1 cup chopped big

Carrot - 1 sliced

Lotus stem - 1 sliced (optional) but I love this so much, it’s so crunchy and it has wonderful texture if we add for stir fries.

Spring onion - 2 to 3 stalk sliced (green part) for Garnishing

Garlic - 1 tbsp minced

Dried Red chilli - 2 ( Remove the seeds)

Vegetarian Mushroom Oyster sauce - 1 tbsp (If you don't have just replace with soy sauce, but Mushroom oyster sauce (Vegetarian) gives wonderful flavor)

Chilli Garlic sauce - 1/4 tbsp (But you can increase, if you really like spicy)

Salt as needed (As both the sauces has salt in it, watch out!!!)

Cornstarch - 1/4 tbsp mixed with 2 tbsp of water

Oil - 1/2 tbsp

 

 

Method:

1.  Place a cup of water to boil, now add the Rice Ovalett to the boiling water, and continue to boil for 2 to 3 minutes until they float to the top.

2. Heat oil in the pan, fry all the veggies in the High flame, the whole process just takes few minutes.

3. First add the minced garlic, followed by dried red chillies, Sliced lotus stem, sauté for few seconds.

4. Add mushroom, carrots; give nice toss for few seconds until they are 1/2 cooked.

5. Now add Napa cabbage, Tofu, Bokchoy and Cooked Rice Ovaletts.

6. Immediately add the sauces, add salt as required. Give a toss or sauté for few seconds.

7. Add the corn starch , mix everything well until nicely blended and let it cook for just few seconds with starch and come together saucy !!!

This tastes good when it is hot, so serve very hot by garnishing with sliced spring onions!!!

This itself a great satisfying one pot meal!!! So Enjoy!!!

Note:

1. Follow the same procedure for Vegetable Szechuan  style stir fry even without the Rice Ovalett and serve with Jasmine Rice.

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FRIENDSHIP DAY DISHES WITH RECIPES

Today I am posting the recipes for the dishes which we had for our Friendship day get together. Since I did not had time to post this immediately, I am posting it today and also its requested by friends. And also I did not get much time to take good picture on that day, So adjust with the poor photography. Except the rasmalai I started everything in the morning. And we had for lunch. Everyone really enjoyed and we had wonderful Friendship day. So going to the recipe part.....

When I planned the menu thought of covering four different cuisines and it was

* Chinese

* Italian

* North Indian

* South Indian

So The Menu was

1. Sweet corn Vegetable soup

2. Spring roll / wonton

3. Pita Pizza

4. Methi Pulao

5. Mixed vegetable curry

6. Plain rice

7. Rasam

8. Curd Rice seasoned

9. Pickle

10.Papad

11. Rasmalai

Here is the recipe for Mixed vegetable curry, Rasamalai, Methi pulao ,Spring roll/wonton, Sweet corn Vegetable soup. The measurement of the recipes are for single family.

MIXED VEGETABLE CURRY

This is rich dish with full of flavor which very well goes with all the roti and rice dishes. All our friends really enjoyed having this with methi pulao.

Ingredients:

Mixed vegetables - 2 cups( Cauliflower, Carrots, Beans, potatoes, Green peas)

Paneer - 1/2 cup cubed

Onions - 2 cups

Tomatoes - 1 cup

Ginger garlic paste - 1 tbsp

Green chillies - 3 slitted

Cumin seeds - 2 tsp

Whole spices - Cloves, Cardamom, cinnamon 1 each

Red chili powder - As required

Coriander powder - 2 tsp

Cumin powder - 1 tsp

Garam masala powder - 1/2 tsp

Brown onion paste - 2 tbsp ( fry the onions till brown and make paste out of it)

Curd - 2 tbsp ( If u don't like curd substitute with milk cream)

Tomato puree or paste - 2 tbsp

salt

oil

For cashew nut paste:

Cashew nuts - 10

Poppy seeds - 1 tsp

Soak the cashew nuts and poppy seeds in water for 20 minutes and make a smooth paste.Keep aside.

1. Chop the veggies.Parboil the vegetables I used microwave for doing this.

2. Fry the paneer with tsp of oil.( Do it if u used to it or u can add at last to the gravy).

3. Now add some oil and add the whole garam masala (spices) and jeera.Let it splutter.Add chopped onions and slit green chillis and fry till transparent.

4. Add ginger garlic paste and fry till oil separates.

5. Add all the powders and salt.

6.Add the chopped tomatoes and fry till oil separates.

7.Add the parboiled veggies and mix well.Cover and cook for 2 minutes.i.e the veggies need to be well coated in this onion-tomato masala.

8.Add the tomato paste and mix well.

9.Add brown onion paste and curds. Mix well.

10.Add the cashewnut paste. .

11. Add some water and mix well, Let it cook for few minutes.

12. Add garam masala powder at last and garnish with fresh coriander leaves.

Note :

The secret of this recipe is vegetable has to be really crunchy.

RASMALAI

Rasmalai this is almost everyone's favorite dessert and no one say no to this even their stomach are houseful.This is always mega hit dessert in any parties.

First I always make rasagulla a day before after enjoy this sweet I make rasamalai next day. So it is two in one.

Rasagulla

Ingredients :

Milk - 4 cups

Lemon Juice - 2 tbsp

Sugar - 1 1/2 cup

Water - 4 cups

1. Take 4 cups of milk and boil it.

2.Now when it comes to full boil add the lemon juice diluted with a tbsp of water and add to the boiling milk.

3. Mix well the milk now curdles and after the cream and water get separated well drain in the muslin cloth and wash well in the running water to remove the flavour of lemon.

4.Now knead the paneer to very very smooth paste but i usually put it in the blender and give run or u can also put in the food processor too.

4. Now make a soft dough and make equal balls out of it. It almost comes to 10 balls.

5. Now In the vessel add the sugar and water when the sugar melts and water boils well. Add the paneer balls and close with a tight lid few minutes it doubles in the size. Now switch of the flame and transfer in a bowl and refrigerate it.

For Rasmalai

Ingredients :

Milk - 4 cups reduce to 2 cups

Saffron - 2 pinch (put it in hot milk)

Cardamom - 1 powdered

Nuts - pistachios, almonds finely chopped

Sugar - as needed

Rasagullas - Remove from the sugar syrup by pressing using your palm.

Method :

1. Reduce the milk and add sugar and nuts. Switch of the flame.

2. Now add the squeezed rasagullas, saffron, cardamom.

3. Serve chilled. Refrigerate for at least 3 hrs.

SPRING ROLL

Easy appetizer and yummy one too.

Ingredients :

Spring roll wrappers - 1 pac

Mixed vegetables - cabbage, carrots, beans ( finely shredded)

Ginger + Garlic - 1 tsp

White pepper powder - 1 tsp

Black pepper - 1 tsp

Salt as needed

Soya sauce - 1 tsp

Ajinamoto - a pinch (optional I usually don't use it)

Method :

1. Saute all the vegetables by adding all the ingredients one by one. There should not be moisture in it. Do this in the high flame so that the veggies will not get soggy.

2. Roll out in the wrappers and deep fry in the oil till golden brown.

3. The same filling is also used for making wontons too. Enjoy with hot sauce or Tomato sauce.

METHI PULAO

This really has really wonderful flavour and so simple to make too.

Ingredients :

Basmathi rice - 2 cups

Methi leaves - 2 bunch

Cummin seeds - 2 tsp

Onions -2 sliced

Tomato - 1

Ginger+Garlic paste - 1 tsp

Green chillies -2 slited

Red chilli powder

Garam masala powder - 2 tsp

Turmeric powder - 1/2 tsp

Oil and salt as required

Method :

1. Separate the leaves from the bunches.

2. Wash well and chop it. Now to this add some salt and keep aside for some time.

3. This is done to remove the bitter taste.

4. Now in the rice cooker or pressure cooker heat some oil and allow the cummin seeds to splutter.

5. Now add the onion, chillies and tomato one by one.

6. Once they are sauteed add the chopped methi leaves by squeezing out the water.

7. Fry well and add powders.

8. Now add the soaked rice and measured water check for salt and cook till done.

9. Serve with any gravy or raita.

SWEET CORN VEGETABLE SOUP

Tasty and comforting soup to start a lunch and dinner. Have this with yummy accompaniment.

Ingredients :

Cream style sweet corn - 1 tin

Parboiled mixed veggies - 1/4 cup ( carrots, beans)

Corn flour - 2 tbsp - diluted in water ( this is appro measurement add more if u want to thicken it)

Spring onion chopped finely - 2 tbsp

White pepper powder

Salt

Method :

1. Dilute the corn with water and corn flour.

2. Add the parboiled veggies.

3. Bring to boil and when it get thickens.

4. Add pepper powder and salt as required.

5. Garnish with spring onion and serve hot hot with any accompaniment.

Note :

1. Add vinegar if needed.

2. Add egg white once it is boiling using fork so u will get egg drop soup.

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FRIENDSHIP DAY

Hi all ! Wish You all Happy Friendship Day !!!! Hope everyone had fun during the weekends and back to normal routine. We too had lots of fun during weekends. Today I am posting friendship day lunch get together that we had on sunday. Hope you all too enjoy seeing this visual treat.......

When I planned the menu, thought of covering four different cuisines and it was

* Chinese

* Italian

* North Indian

* South Indian

So The Menu was

1. Sweet corn Vegetable soup

2. Spring roll / wonton

3. Pita Pizza

4. Methi Pulao

5. Mixed vegetable curry

6. Plain rice

7. Rasam

8. Curd Rice seasoned

9. Pickle

10.Pappad

11. Rasmalai

So here is the visual treat for you... And I will post the recipes of these one by one.

Enjoy this will be back with recipe soon...

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