Lemony Noodles

Ingredients:


Hakka noodles (whole wheat) - 250 gr
Red capsicum - 1/2 cup (diced)
Yellow capsicum - 1/2 cup (diced)
Green capsicum - 1/2 cup (diced)
Broccoli - 1/2 cup ( small florets)
Carrot - 1/2 cup (diced)
Olive oil - 1 tbsp
Spring onions - thinly sliced (for garnish)
Salt - as per taste
Black pepper powder - 1tbsp
Chilli flakes - 1 tbsp
Lemon juice - 1 tbsp

Procedure:

1. Steam all the vegetables and set them aside.
2. Cook the noodles as per instructions and set that aside.
3. In a wok pour the olive oil, once it is hot add the vegetables and fry for about 7 min.
4. Add the noodles and mix and continue to fry for about  4 min.
5. Add the salt, pepper powder and chilli flakes. Continue to cook for another 2 min.
6. Switch off the stove and add lemon juice and spring onions. Mix it well and let it stand for 2 min.
7. Serve with any sauce or tomato ketchup.

Dal Kichdi ( Microwave Version)

Ingredients:

Rice - 1 cup
Moong dal - 1 cup
Water - 5 cups
Green chilles - 3 ( cut length wise)
Ginger garlic paste - 1 tsp (optional)
Tomatoes - 4 medium ( diced)
Turmeric powder - 1 tsp
Cumin seeds - 1 tbsp
Biryani leaves - 4
Cinnamon stick - 2 inch piece
Cardamon - 4 to 5 pcs
Salt - as per taste
Ghee / oil - 2 tbsp
Red chilli powder - 1 tsp ( or as per taste)
Cilantro - for garnish

Procedure:

1. Soak rice and dal for about 20 to 30 min.
2. In a microwave safe dish take oil, cumin seeds, biryani leaves, cinnamon stick and cardamon. Microwave high for 2 min.
3. Add the tomatoes and green chillies. Again microwave high for about 7 min.
4. Add the rice and dal. Mix them all together , add 2 cups of water and microwave high for 10 min. Mix it in-between.
5. Add 3 cup of water and add salt, turmeric powder , red chilli powder and mix well.
6. Microwave high for another 17 min. Or till the rice and dal are cooked well. Don't forget to mix in between.
7. Garnish with cilantro and serve with pickle.

(Microwaves vary, so the cooking times are approximate. Also if you cover and cook use only 4 cups of water for 2 cups of mix of Rice and Dal)

Palak Dal ( Spinach Dal)

Ingredients:

Toor Dal - 1 cup
Spinach -  1 and 1/2 cup (chopped)Tamarind - 1 small lemon size
Green chillies - 2 or 3 ( as per taste)
Salt - as per taste
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp

For tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Dried Red chillies - 1 (broken into pieces)
Garlic - 2 cloves (optional)
Asafoetida - 1/2 tsp
Curry leaves - 8 to 10

Procedure:

1. Pressure cook the dal with enough quantity of water along with green chillies and spinach. (or) In a pan take dal and water. When the dal is just about the verge of being done add spinach. Then add green chillies and continue cooking for another 10 min.
2. After the dal is cooked put that on the stove and add salt, chilli powder, turmeric and tamarind and continue to cook for about 5 to 7 min.
3. Mean while in a small pan take oil for tempering. Once the oil is hot enough add mustard seeds, once they start to splutter add dried red chillies, garlic (optional) and asafoetida. Fry till the garlic turns little brown. Add the curry leaves.
4. Add this tempering to the dal. Serve with rice or roti.


Hint: If you want to add garlic, take 5 to 6 pcs of garlic fry in little amount of oil and add to the dal after the tempering.