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Tuesday, September 12, 2017

Devi Navarathiri-2017

This year Navrathiri starts on 21st September. Mahalaya Amavasai is on 20th September, which is considered auspicious for arranging Golu (dolls) and also for Kalasa sthapana. 21st being Prathamai, Navarathiri Puja starts on that day and continues till Navami, 29th September, and 30th September is Vijaya Dasami.
Please click the link below to open and view the spread sheet giving 10 day chart, in a tabular form the nine different ways to worship THE MOTHER in nine forms of Shakthi.
https://docs.google.com/spreadsheets/d/e/2PACX-1vQ2_Y6Aolt-beZ3sIGW_F4DCqRyZjN95fKfCRjZLWR5w0qONcNen266R6UxygbdYsb1VAKjoD3nvlH-/pubhtml?gid=0&single=true

I am happy to share this with my face book friends and my blogger friends this year. May TRIDEVI
bless all of us with happiness and Fortune.

NOTE: The above chart is as per Indian Standard Time.

Monday, September 4, 2017

Indian Chinese Noodles/Vegetable chow mein/sweet and sour gravy/ Crispy veges and noodles

I am a great fan of Mrs, Chellam Gopalakrishnan (Menu rani), an experienced teacher and cook. I follow all her programmes both live and cookery shows, where she shares her culinary knowledge and tips. This Indo-chinese dish was one which i watched in a popular tamil TV channel.
The recipes contains:
1. Vegetable Chow Mein (with stir fried noodles and not deep fried noodles)
2.Sweet and sour vegetables
3. Crispy vegetables
4. Crispy Noodles (deep fried half cooked noodles)
The list of ingredients that go into this is quite big. Also the method to prepare takes time. This involves lot of cutting vegetables (julienne,shred and chop), boiling, stir frying, and deep frying .To make it easier it is done in four stages. When planned well in advance and prepared with interest, the final product will be so yummy and a healthy one. Give a try to this budget friendly recipe at home.


1. Vegetable Chow Mein is a quick and easy stir fry vegetable and noodles.

INGREDIENTS FOR VEGETARIAN CHOW MEIN (WITH STIR FRIED NOODLES)


Hakka noodles
1 pkt
Carrot
1
Beans
10 to 15
Red,green and yellow bell peppers
½ each
Onion
1
Green chili
1 to 2
Celery
1 stalk
Leek
1 lea
MSG,Sodium Glutamate (Ajino moto)
¼ tsp
Soy sauce
1 tblsp
Salt
To taste
 




























Preparation:
Cut vegetables in julienne, slice onion and slit green chili.
METHOD
Cook noodles, drain and run under cold water. Toss with a teaspoon of oil and keep aside.
Heat oil (1/4 cup) in a wok.
Add sliced onion and slit green chili and saute.
When the onion turns light pink, add celery and leak. Then add carot, beans and stir fry. Add the three colors of capsicum and stir,
Add salt, soy sauce and MSG and mix.
Add the cooked noodles and mix well when the wok is still on high heat.
Remove and set aside.

2. Sweet and sour vegetables. This is a spicy gravy a combo for stir fried chow mein noodles and fried noddles too.

INGREDIENTS FOR SWEET AND SOUR VEGETABLES

Cucumber
1
Carrot
1
Green bell pepper
1
Onion
1
Sugar
¼ cup
Vinegar
¼ cup
Tomato sauce
1/2 cup
Corn flour
¼ cup
Celery, leek and spring onion
For garnish and salt to  taste
Preparation:
Cut Onions into rings, carot and cucumber into round slices and green bell pepper into big flat pieces. Finely chop celery, leaks and spring onion for garnish.









METHOD
Boil water in a sauce pan/vessel. Add the cut vegetables  and cook adding salt.
When the vegetable is cooked, add sugar, vinegar and tomato sauce and mix.
Meanwhile in a bowl take cornflour and add 1/4 cup water and mix well.
Add this to pan and stir briskly. Finally add cut celery,leek and spring onion and remove. Set this aside.


3.& 4.Crispy vegetables and crispy noodles. This is a snack by itself. The veges used are easy to cook and takes less time to fry.  The vegetables need to be cut in stripes and marinated for a while, then coated in corn slurry and deep fried.


Noodles
½ to 1 pkt
Oil
For deep fry
Cabbage
1 cup shredded
Spring onion
2 stalks
Celery
1 stalk
Leek
1 leaf
Corn flour
½ cup
Soy sauce
1 tblsp
MSG,Sodium glutamate (Ajino moto)
½ tsp
Chilli sauce
2 tblsp
Salt
To taste

Preparation:

Make jullienne of celery, leek,spring onion and cabbage.

In a bowl take the cut vegetables and add salt, MSG, chilli sauce and soy sauce and mix well and leave it for 10 min to marinate.


Cook noodles in boiling water till half done. Drain and keep aside.








METHOD

Heat oil in a frying pan.

In a bowl take corn flour and add 1/2 cup water to this and mix.
Dip the marinated vegetable strips in the corn slurry and deep fry in hot oil in batches and keep aside.
Fry the cooked and drained noodles in batches and keep it ready.


For final presentation we need to

Garnish with raw Vegetables (julienne of) 3 colors of bell peppers, spring onion and shredded cabbage. Dash of tomato sauce and chilli sauce.


Assembling the dish before serving:
1. Take chow mein in a plate and spread.
2. Pour sweet and sour gravy all over it.
3. Sprinkle the fried vegetables.
4. Place the fried noodles on it,
5. Sprinkle tomato sauce and chilli sauce. Garnish with raw vegetables.





Assembling can be done in batches as required per person. 
The recipe prepared as above serves 4 people.
Note :
For crispy fried vegetables you can refer this link.
https://smokeandthyme.com/2013/10/21/crispy-leek-and-celeriac-fritters-and-tips-for-deep-frying/
My long cherished wish was fulfilled when I made this. I dedicate this to Mrs. Chellam.

















Saturday, August 5, 2017

Quesadilla

You probably don't need a recipe for quesadillas. The quesadilla-like its white-bread counterpart, the grilled/toasted cheese sandwich-is a consummate weeknight convenience dinner. It requires very little in the way of time and ingredients; it's delicious and filling;
Fold a flour tortilla around using mix of some grated cheeses, and griddle it.
Though the flavor combinations of these cheesy treats may come from all over the globe, the quesadilla concept is pure Mexican.
Normally corn tortillas are used,  but I made this with whole wheat tortillas filled with sauteed vegetables, cilantro and cheeses.


INGREDIENTS

Tortilla
4
Mixed cheese
12 tsp
Green bell pepper
1
Yellow bell pepper
1
Jallepeno/green chili
As required
Onion
1
Cilantro
little
Pepper powder
little
Salt
As per taste
Oil
3 tsp





METHOD:
Cut onion, bell peppers, chili into thin long stripes, and finely chop cilantro.
Heat oil in a pan and saute vegetables and chili.
Meanwhile heat a pan and place the tortilla and  flip it to other side after a while.
Spread the sauteed vegetables in the center , then spread cilantro and grated cheese all over the vegetables.
Fold the tortilla and press with spatula, turn to other side and heat for a while so that the cheese inside melts.
Remove and serve hot.
Usually it is served with salsa and Guacamole.




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