Coconut Powder -- How to make Coconut Powder

Coconut powder a very simple and best way of using coconut. Making of it at home is easy.

The term Coconut can refer to the entire coconut palm, the seed or the fruit. Botanically speaking it is a drupe or stone fruit not a nut. 

Offering coconut to the deity during festivals and in special occasion is considered as important task.  It is also a part of the daily diets of many people.  It is considered as an auspicious fruit or nut. 

The coconut is known for its great versatility. It is called as Kalpa Vriksham, as all parts it is useful someway or the other. Like oil from the kernel, charcoal from the hard shell and coir from the fibrous husk. Even The dried leaves also used as roofing material and timber was used to build houses and boats in most of the island areas. 

In India brooms are made with dried leaves to clean the houses. The coconut flesh is the layers of endosperm deposit along the walls of the coconut. When dried it is called as copra. The oil and milk derived from the coconut flesh is used in frying and cooking. The milk is derived from the shredded coconut. Coconut oil is also used in soaps and cosmetics. The coir derived from the husk is used in variety of products like bags, furnishings and decorating items.  

When reading about the coconut, got a very interesting info from wikipedia, that it is the national tree of the Maldives and is considered the important plant in the country. It is also included in the country's national emblem or coat of arms. 

Knowing about the benefits of coconut we use it extensively. We use it almost in our daily diet some way or the other. Directly or indirectly. We also offer coconut to deity every now and then, through which we will have lot of coconut stock in my refrigerator.

Instead of spoiling and throwing it, I keep fresh home made coconut powder and use it whenever the recipe calls for. There are two ways to make coconut powder one is make shredded coconut and blend it in a blender jar. Just use pulse or whip to make coconut powder.

The second way is, scrape it with a scraper specially meant for it. In this process we get most of the white portion of coconut flesh. In the first process, we have to remove the dark flesh, a thin sheet of it and then shred it and blend it. In this process sometimes, if the coconut flesh is too ripen, then it releases oil. So better use scrapper. 

I prefer to use scrapper. Earlier almost every household will have it in their kitchens. Now a days we are getting everything available in the stores, so also coconut powder. But home made is always preferred. 

Preparation Time: 10 mins
Yields: 500 grms

Items required:

• Coconut Shells - 6 to 8
• Coconut Scraper - 1

Procedure:

1. Crack coconut down on a hard surface until it breaks open. Collect the water. Have it as a health drink anytime. :)
   
2. It will break into two parts. Scrape outer,hard shell part of the coconut with a knife. So that all the rough, dust goes off.
3. Spread a fresh paper or a plate on kitchen platform or any clean surface.
4. Hold the scraper, on top of it, with the left hand and move the small lever, which is there in the bottom of the scraper, towards our side, so the vacuum under the scraper fixes it to the kitchen platform. Fix the scrapper to the kitchen platform. 
   
5. Hold the coconut shell with our left hand and rotate the right side handle. Scrape each shell, as shown in the picture. 
   
6. Collect the coconut powder in a fresh, dry and air tight container. 
7. Make use of it whenever the recipe calls for. 
8. We can make coconut milk from this scraped coconut. 
   

Peas Pulao Recipe -- Matar Pulao Recipe -- How to make Peas Pulao Recipe

Peas pulao needs no introduction, a very simple and easy rice recipe. Kids also like it very much and makes a good lunch box dish. 
I got all accolades from my hubby for this simple dish. I don't know whether he likes it or not so I made it very less quantity. I made it for lunch today. Every time I make such kind of rice, I have to carry forward it for dinner. But this did not, we have finished it in one session only. 
I made it with the frozen peas. If we do it with fresh peas, really awesome. This can be made in a pressure cooker or in electric rice cooker. I cooked it in rice cooker. A very simple task. This can be made with ghee or oil. We can mix both - half and half  - and make it. I wish to make it with ghee, but all ghee means the taste of ghee dominates and original taste dies.
Serve peas pulao with onion raita or any spicy curry. I served it with meal maker curry. 

Preparation Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins
Recipe Category: Main Course
Recipe Cuisine: Punjabi, Indian
Serves: 4 people
Author: Sailaja Angara

Ingredients:

• Rice- 1 and 1/2 cup
• Peas/Matar - 100 grms
• Salt - to taste
• Green Chillies - 3 to 4
• Ginger Garlic Paste - 1 tbsp
• Cloves - 4 to 6
• Cinnamon - 3" stick
• Onion - 1
• Cashew Nuts - 8 to 10
• Oil/Ghee - 3 tbsp

Procedure:

1. Wash and soak rice for half an hour.
2. Slit chillies and chop onions.
3. Heat oil in a kadai, fry cashew nuts till they turn brown. Keep it aside.
4. Again heat oil in a kadai, fry onions till they turn crisp and brown color.  Keep it aside.
5. Heat oil and ghee in electric pressure cooker, add cloves, cinnamon and ginger garlic paste. 
   
6. Stir well and add soaked rice. Fry till the rice grains turns light brown color. Add in green peas. 
   
7. Fry for a while. Add 3 cups of water and salt. Cover and cook. 
   
8. If you are cooking in the rice cooker, turn it to cooking mode. 
9. Cook till it turns automatically to keep warm mode. Once it turns to keep warm mode, switch it off after five minutes. 
10. Stir well with a spatula and transfer it into a serving bowl. While transferring it add fried cashew nuts and onions. 
11. Serve hot peas pulao with onion raita.
    

Poondu Kuzhambu Recipe -- Onion garlic Pulusu -- Ullipaya Pulusu Recipe

Poondu Kuzhambu -- onion garlic pulusu is another sambar kind dish made with onions and garlic. There will be no dal or lentils in it. It can be served with rice. My aunt from Chennai  introduced it to me and all my family members liked it very much. She suggested to avoid jaggery if you want, but I added. 
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Recipe Category: Side Dish
Recipe Cuisine: Tamil Nadu
Serves: 4 people
Author: Sailaja Angara

Ingredients:

• Onions or Small Onions - 2 or 1/4 cup
• Garlic - 15 
• Tamarind - 1 small lemon sized
• Salt - to taste
• Turmeric Powder - 1 tsp
• Pepper Powder -1/4 tsp
• Sambar Powder - 1 tsp
• Jaggery - 1 pinch
• Oil - 1 tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Urad Dal - 1 tsp
• Toor Dal - 1 tsp
• Fenugreek Seeds - 1/4 tsp
• Curry Leaves - 10
• Rice Flour - 1 tbsp

Procedure:

1. Soak tamarind in water and squeeze the juice and keep it aside.
2. Peel the skin of onions and garlic. 
3. Heat oil in a thick bottomed vessel. Add mustard seeds, cumin seeds, urad dal, toor dal and fenugreek seeds. 
4. When they start spluttering add onions and garlic. Fry them for a while. Add curry leaves also.
   
5. Add in tamarind juice. Add salt and turmeric powder.
6. Allow it to boil till the onions and garlic cooks completely.
7. Add sambar powder and jaggery. Allow it to boil. 
8. Allow it to boil in low flame for five minutes. 
9. When it comes to rolling boiling, add rice flour in little water and pour that in the pulusu.
10. Add pepper powder just before switching off and mix well.
11. Serve hot spicy onion garlic pulusu with rice.
    

Aloo Tikki Recipe -- Aloo Tikki -- How to make Aloo Tikki

Aloo Tikki -- Crisp outside, soft inside aloo tikki is a real treat to our taste buds. Aloo means potatoes and tikki means cutlet or croquette. Potatoes boiled and mashed, added with different spice powders, make tikkis and shallow fry or deep fry, serve them with simple tomato sauce. 
Whenever we travel in train, we get samosa, aloo tikki called as cutlets and tomato soup. I always prefer aloo tikki. 

This can be made in two ways one is shallow fry and the other is deep fry. Deep fried aloo tikki, takes lot of oil. Shallow fried tikkis tastes really awesome. 

There are different variation in making aloo tikkis, like some stuff it with boiled peas, some add more vegetables like carrots and onions. Some add more spices also. It is served with green chutney, sauce  and yogurt. Today I made it without adding any other vegetables, except paneer and some spices. 
Preparation Time: 15 mins
Cooking Time: 15 mins 
Total Time: 30 mins
Recipe Category: Snacks
Recipe Cuisine: North Indian
Serves: 4 people
Author: Sailaja Angara

Ingredients:

• Aloo/Potatoes - 5 Large
• Salt - to taste
• Garam Masala - 1 tsp
• Chat Masala - 1 tsp
• Aamchoor Powder - 1 tsp
• Pepper Powder - 1 tsp
• Red Chilli Powder -1 tsp
• Paneer - 50 grms
• Coriander Leaves - 1 tbsp

Procedure:

1. Peel and boil potatoes. Mash them once cooled.
2. Mash them thoroughly along with paneer. 
3. Add salt, garam masala, chat masala, pepper powder, aamchoor powder and red chilli powder. Mix well.
4. Chop coriander leaves and combine it with the mashed aloo.
5. Make small round ball and press it gently. Make small size cutlets.
6. Roll it in bread crumbs. Make six or seven cutlets of same size.
7. Heat roti tawa or frying pan. Add one teaspoon oil, put all the cutlets.
8. Shallow fry them in low to medium flame. 
9. Turn them gently after a few seconds. Add one teaspoon oil on them. 
10. Cook them till they turn light brown color. 
11. Serve them hot with tomato sauce or green chutney and sweet chutney. 
    

Shahi Paneer Recipe -- How to make Shahi Paneer Recipe

Shahi paneer -- Paneer lovers make a beeline for this dish.  A very mild and tasty side dish for roti and rice also.
When I have the habit of buying paneer from stores, the pack contains one recipe. If it is interested I will try to make it. Shahi paneer is one such kind of recipe.  Whenever I prepare this curry kids love it very much. 
Once I started making paneer at home, one batch of paneer cubes are meant to make this curry. Some times I use entire paneer for this dish only. 
As the name says paneer is the main ingredient. Paneer is cooked in a gravy made with grinding tomato, onion, green chilli, ginger and garlic. Shahi is the term for royal, so the curry is made with royal ingredients like cashew nuts, raisins.
Preparation Time: 15 mins
Cooking Time: 15 mins
Total Time: 30 mins
Recipe Category: Side Dish
Recipe Cuisine: North Indian
Serves: 4 people
Author: Sailaja Angara

Ingredients: 

• Paneer - 200 grms
• Tomatoes - 2
• Onions - 2 
• Green Chillies - 2
• Garlic - 4 to 5
• Cashew Nuts - 10 to 15
• Salt - to taste
• Turmeric Powder - 1/4 tsp
• Red Chilli Powder - 1 tsp
• Garam Masala - 1 tsp
• White Pepper Powder - 1 tsp
• Raisins - 10
• Ghee - 2 tbsp
• Milk - 1/2 cup
• Fresh Cream - 5 tbsp

Procedure:

1. Cut paneer into cubes. Heat oil and fry paneer cubes till they turn light brown color. Of course this is optional, as I did not fry them. 
2. Make smooth paste of tomatoes, onions, green chillies and garlic. To give rich flavour add cashew nuts to it and make a smooth paste.
3. Heat ghee in a kadai, fry cashew nuts and raisins. Keep it aside.
4. Again heat ghee in the same kadai, add the above paste and fry till the raw smell goes off. Or fry it till ghee separates. 
5. Add slat, turmeric powder, garam masala and white pepper powder. Let the gravy boil for two minutes.
   
6. Add milk and let it boil for two minutes. 
7. Lastly add paneer cubes and let it boil for five minutes. 
8. Once the gravy thickens, add fresh cream and cook for two minutes.
   
9. Garnish with coriander leaves, leftover cashew nuts and raisins. 
10. Serve shahi paneer with roti or chapati.
    

Masala Bhath Recipe -- Maharashtrian Masala Bhath Recipe

Masala bhath or Masala bath is a very simple and mild rice variety made in the state of Maharashtra. It is as pulihora to Andhra people, Masala bhath to Maharashtra people. I heard about it in my family circles who live in Maharashtra. One of my cousin learn from them and introduced it to us. We liked it very much. 

The dish is very simple and mild in taste, it is neither too spicy nor too bland. Even kids also liked it very much. My cousin told that it can be made with our regular rice or with basmati rice. But I tried it with basmati rice only. The rice cooked perfectly and all the grains separated. All the spices mixed with the veggies and rice evenly. 

I kept the left over bath for the next day had it to my full satisfaction. Enjoyed it so much I could not stop telling everyone about it and praising the taste of Maharashtra. 

Preparation Time: 10 mins

Cooking Time: 30 mins

Total Time: 40 to 50 mins

Recipe Category: Main Course

Recipe Cuisine: Maharashtra 

Serves: 4 people

Author: Sailaja Angara

Ingredients:

• Rice: 1 1/2 cup
• Carrot - 2
• Potato - 2
• Brinjal - 2
• Cauliflower - 10 - 12 florets
• Onions - 1
• Green Peas - 1/4 cup
• Goda Masala - 1 1/2 tbsp
• Oil - 2 tbsp
• Salt - to taste
• Turmeric Powder - 1 tsp
• Mustard Seeds - 1 tsp
• Bay Leaf - 1
• Red Chilli powder - 1 tsp
• Coriander Leaves - 1/4 cup

Procedure:

1. Wash and soak basmati rice for half an hour. 
2. Cut all the veggies into small cubes.
3. Heat oil in a thick and deep bottomed pan.
4. Add mustard seeds and bay leaf. When they start spluttering add onions.
5. Fry onions till they turn translucent.
   
6. Add all the other veggies. Fry them for a while or till they become soft.
7. Add turmeric powder and red chilli powder. Mix them well.
   
8. Add goda masala and stir well.
9. Drain excess water from rice and add it to the veggies. 
10. Fry for a while. Add water and salt. Mix well and cover the pan. 
    
11. I cooked it in the pressure cooker, so let it cooked for three whistles. 
12. Once done allow the cooker to cool down completely and open the lid. 
13. Add ghee to it and again mix it properly. 
14. Top it with chopped coriander leaves. My people do not like coriander leaves, so I have added very little. 
15. Serve hot masala bhath with onion curd raita. 
    

Goda Masala Recipe -- How to make Maharashtra Goda Masala Recipe

Goda masala or kala masala is a special spice powder used in curries and masala bath. I picked it from my cousin's wife Priya, who is Maharashtrian. This powder is made with different varieties of whole spices. Dry roast all the spices separately and grind them into a fine or coarse powder. It can be stored for one to two months. If it is made fresh and use it in masala bath, the taste of rice is awesome. All my family members loved it very much.
We can make it the way we want it like if we want more spicy powder we can add more red chillies and black pepper. But I added only four red chillies and less black peppers which made a moderate spice powder. The aroma and color and structure of the powder is very attractive. I made small amount of it, so that we can consume it before the aroma goes off.
Preparation Time: 10 mins
Cooking Time: 10 mins
Total Time: 20 mins
Recipe Category : How To's
Recipe Cuisine : Maharashtra
Yields: 100 grms
Author: Sailaja Angara

Ingredients:

• Coriander Seeds - 2 tsp
• Dry Coconut - 11/2 tbsp
• Til/Sesame Seeds - 11/2 tbsp
• Cumin Seeds - 1 tsp
• Black Pepper Corns - 5 to 7
• Red Chillies - 4 to 6
• Stone Flower - 2"
• Cloves - 3 to 5
• Cinnamon - 1" inch
• Bay Leaf - 1
• Shahi Jeera - 1/2 tsp
• Asafoetida - 1 tsp

Procedure:

1. Heat kadai, dry roast all the ingredients separately.
2. I did not roasted them separately but I made them into two three parts and then roasted. That procedure I have give below.
3. First roast dry coconut. Keep it aside.
4. Then roast coriander seeds and red chillies. Keep them aside.
5. Then roast shahi jeera, cloves, cinnamon, bay leaf, pepper corns, stone flower and cumin seeds.
6. Lastly roast til or sesame seeds
7. Once mix all of them and roast them for a minute. Add asafoetida and roast.
8. Allow them to cool and make smooth or coarse powder.
9. We can make it the way we want, I made coarse powder.
10. Keep it in a dry and air tight container.

Mysore Bonda Recipe -- How to make Mysore Bonda Recipe

Mysore bonda is a most popular snacks from Mysore and also very popular in Andhra Pradesh. They are dumplings made from maida and rice flour. Very simple and kids also love them very much. While preparing and consuming such kind of dishes should not think about calories, just enjoy them to the brim. 
As I made first time I have added very less ingredients, but we can also add curry leaves, coconut pieces. The crispy outer layer and the aroma of sour curd fried in oil drag people to the table. I have learned them from my friend, Susila, who is very expert in making such kind of evening snacks and tried there itself with the batter available. And again gave a try in my house and they are very tasty and nice. 
She made two varieties of them one is Mysore style and the other one is Andhra style. Mysore style bonda is made with flours and Andhra style are made with the urad dal. I find the first one is very easy and can be made any time. 
Sambar bonda is a very popular breakfast dish in some places in Andhra Pradesh. 
Preparation Time: 10 mis + Soaking Time: 1 hr
Cooking Time:  5 mins for each batch
Total Time:  1 hr + 15 mins
Recipe Category: Snacks
Recipe Cuisine: Karnataka
Serves: 4 people
Author: Sailaja Angara

Ingredients:

• All Purpose Flour/Maida - 1 cup
• Rice Flour - 1/4 cup
• Baking Soda - 1/4 tsp
• Sour curd/Buttermilk - 1 cup
• Aashirvaad Salt - to taste
• Green Chillies - 2 to 3
• Ginger - 3"
• Oil - deep frying

Procedure:

1. In a mixing bowl, take 1 cup of maida and 1/4 cup of rice flour. 
   
2. Add in baking soda or cooking soda, salt. Mix the dry ingredients well. 
   
3. Chop ginger, green chillies, mix them in the flours. 
4. Add in sour curd or buttermilk to it. Buttermilk is the best option. It should sour in taste. 
   
5. The batter should be a little thick than that of idly batter.  
6. Allow this batter to rest for one hour. The batter becomes a bit thin, need not worry. 
   
7. Heat enough oil in kadai for deep frying. Check the heat of oil by dropping a small bit batter, if it comes up immediately, oil is ready for frying. 
8. Drop a spoonful of batter in the hot oil, it sizzles and comes up. In the same way drop as many as can be fried at a time. 
9. I did not use any spoon, used my hand only, took some portion of the batter and slowly and carefully dropped it into the oil. Of course this way we may not get proper shape bondas. 
   
10. Do not over crowd it. For me four to five bondas for one batch.
11. Fry them in the low flame. If we fry them in high flame, they become crispy outside but do not cook inside. 
12. Fry them till they turn into brown color and crisp outside layer.
13. Serve hot mysore bonda with any spicy chutney. 
    

Peanut Burfi Recipe -- How to make Peanut Burfi Recipe

Peanut burfi, is a very simple sweet. When I came to my in-laws house first time, my MIL made this sweet specially for me, as I have sweet tooth. She was such a nice lady, always used to make something special for me in my early marriage days.
Coming to this dish, a very simple and no non-sense sweet. Any one can make it, any time. There is no chance of spoiling it, unless we burn peanuts. Only two ingredients required to make this sweet. A small activity involved in it like, roasting peanuts, removing its skin, making powder of them and making sugar syrup and mixing peanut powder with it, spreading it on to a plate and making burfis.
Preparation Time: 5 mins
Cooking Time: 30 mins
Total Time: 35 to 40 mins
Recipe Category: Sweets
Recipe Cuisine: Gujarati
Yields: 15 to 20 burfis
Author: Sailaja Angara

Ingredients:

• Peanuts/Ground nuts - 1 cup
• Sugar - 11/4 cup
• Ghee/ Clarified Butter - 2 tbsp

Procedure:

1. Heat kadai in the high flame, once it is hot enough add peanuts and reduce the flame to low. Roast them continuously till the aroma comes out.
2. Dry roast peanuts till they turn light brown shade. Do not burn.
3. Allow them to cool down completely, remove the skin by rubbing them between our hands.
4. Make coarse powder of it. Do not blend it too much. Powdering is a little tricky job, if we run blender too much they will become oily, so be careful while blending them. 
   
5. Heat ghee in the same kadai, add sugar and a little water. As little as three to four tablespoons only. 
6. Stir continuously till the sugar melts. Sugar should melt and let bubbles form. 
7. If we drop of sugar syrup in cold water it should become thick. 
8. Add powdered peanuts and stir continuously. 
   
9. Stir it till the mixture leaves out the kadai.
10. Apply ghee to a plate and pour this mixture on to it. Cut them into desired shapes.
    
11. Serve peanut burfi any time. Once cooled completely store it in an air tight container.
    

Murmura Chivda Recipe -- Masala Muri Chivda Recipe -- How to make Murmura Chivda Recipe

Masala muri chivda is one of my most favorite evening time snacks. It can be eaten any time, but I prefer it with a hot cup of tea. It takes very less oil. It tastes mildly as well as spicy also.It can be stored for two to three weeks.  Kids also like it very much.
Weekend coming means I need to prepare something like this and store it in a container. I have learned it from my childhood friend before marriage only. After marriage, first time when I made it my MIL also liked it very much though she doesn't like garlic.
In the process of learning new varieties, I stopped making this frequently. As I started recollecting my old memories and compiling them in this blog, it also came up.
The masalas mixed in this it gives a new kind of flavor. I don't say a very simple because it is not. We need to roast them separately and make powder of them.
We get two varieties of puffed rice. One is machine made and the other one is made in very hot sand. I prefer machine made only for several reasons. So, today I am going to give you the recipe of it. 
Preparation Time: 10 mins
Cooking Time: 40 mins
Total Time: 50 mins
Recipe Category: Snacks
Recipe Cuisine: Telangana
Yields: 750 grms
Author: Sailaja Angara

Ingredients:

• Puffed Rice/ Murmura - 200 grms
• Groundnuts - 100 grms
• Roasted Chana Dal - 100 grms
• Til/Sesame Seeds - 100 grms
• Dry Coconut - 75 grms
• Green Chillies - 10 to 15
• Curry Leaves - 15 to 20 or fistful 
• Turmeric Powder - 1 tbsp
• Salt - to taste
• Garlic - 10 to 15 or 50 grms

Procedure:

1. Dry roast ground nuts till the aroma come out. Keep aside.
2. Dry roast chana dal and keep it separately.
3. Dry roast til or sesame seeds and keep it aside.
   
4. Roast dry coconut. Keep it aside.
5. Heat oil in a kadai, add turmeric powder and murmura and mix well, so that murmura turn yellowish color. Fry them till they turn crispy. 
   
6. Heat oil in the same kadai, add slit green chillies and curry leaves. 
7. Fry them till the chillies turn crispy. 
8. Transfer this to a wide plate and add all the rest of the ingredients and mix well. 
   
9. Blend half portion of roasted ground nuts, chana dal and sesame seeds into coarse powders.
10. Blend each of them separately and add them to murmura. 
11. Lastly just before adding all the powders, blend garlic along with them and add this to murmura.
12. Add salt and mix well. 
    
13. The main draw back with it is that these powders settles in the bottom of the container.  So whenever serving it mix them properly and serve. 
14. Store it in an air tight container. 
    

Veg Hakka Noodles Recipe -- How to make Veg Hakka Noodles Recipe

Veg hakka noodles is a popular Indo-Chinese dish served in restaurants and also in fast food centers across India. Everybody even kids also like as it has a mild taste. I got lot of appreciations for serving this.

Whenever I thought of  making such kind dishes, I would be a bit scary. Not because of its out come but because of the process involved in it. I always think any dishes other than South Indian are time consuming and needs prior planning and preparation, which is not right though.

Coming to this dish, I have learned it from different sources. Mostly from a nearby Chinese fast food center and reference is from world's top chef Sanjeev Kapoor ji's FOODFOOD channel.

I have a Chinese fast food center near my house, he serves very tasty Indo-Chinese dishes like Veg Manchuria, Gobi Manchuria, Hakka Noodles, Veg Fried Rice etc,.. I am a regular customer and always tries to observe the way he do it. 
For proper quantities I follow Sanjeev Kapoor's FOODFOOD channel. And finally the D-day came and I tried my hand in and I am in cloud nine with the accolades of my family members.

The main process involved in it is cutting veggies and boiling noodles. Cut the vegetables in length wise and shred cabbage. Boil noodles, cook vegetables and combine them with noodles. Add pepper powder and add main ingredient of any Indo-Chinese dish i.e. Soy Sauce. Serve hot.

Preparation Time: 20 mins
Cooking Time: 20 Mins
Total Time: 40 to 45 mins
Recipe Category: Main Course
Recipe Cuisine:  Indo-Chinese
Serves: 4 people
Source: FOODFOOD channel

Ingredients:

• Hakka Noodles - 400 grms
• Salt - to taste
• Cabbage - 1/4 cup
• Carrot - 2 
• Capsicum - 2
• French Beans - 5 to 7
• Onion - 1 
• Spring Onion - 3
• White Vinegar - 1 tbsp
• Pepper Powder - 1 tsp
• Soy Sauce - 1 tbsp
• Oil - 2 tbsp

Procedure:

1. Cut carrots into thin strips and cut onions and capsicum length wise. 
2. Shred cabbage and cut the french beans into diamond shape or cut them diagonally. 
3. Cut the spring onions also, separate the green and whites. Keep the some greens for decorating. 
4. Add salt and boil water in a wide wok or kadai. Immerse a colander in water and put noodles in it. 
   
5. Let them boil till they become soft. Remove from boiling water and put them in cold water. Keep them aside.
6. Heat oil in the same kadai, add onions. Fry them till they become translucent. 
7. Once the onions become translucent, add french beans, fry them for a while. 
   
8. Then add carrot and cabbage. Fry them for two minutes.
9. Once they become soft, add cooked noodles. Stir well. 
   
10. Tossing is the best way of mixing all veggies with noodles properly, but it needs some experience without spilling them out of the wok. :D
11. Once they mix well, add salt, soy sauce and pepper powder. Stir well or toss on a high heat. 
12. Add capsicum, spring onions and white vinegar and again toss. 
    
13. Serve hot hakka noodles.