Spaghetti Pasta in Indo-Chinese style

Ingredients:

• Spaghetti-1 packet(1lb)
• Mixed vegetables (frozen store bought)or Peas, Corn, Carrots,beans (boiled) - 1 cup
• Pepper(crushed ) - 2 tsp
• Garlic(chopped) - 1 tsp
• Ginger(chopped) -1/4 tsp
• Onion - 1 no (chopped)
• Pasta sauce (store bought)-2tbsp
• Salt - As reqd
• Tomato sauce (maggi sauce from indian store)- 2 tsp
• Chilli sauce 2 tsp as your spice level(optional)
• soysauce -2-3tsp
• Oil or butter - 2 - 3 tsp
• Water - 1 cup to boil spaghetti
• Green onions chooped for garnish

Method :

Boil  Half packet  spaghetti in the water with pinch of salt added in it,boil till its done it takes approximately 10-13 minutes.

When the pasta is cooked, drain well and again wash in a cool water so that pasta will get seperated  so it wont get stick after you drain with cool water.keep aside in big plate and let it cool.

Heat oil or butter in the pan.Saute onions untill it becomes transparent, then add ginger and garlic saute till light brown.Stir fry crushed garlic and sliced onion until fragrance

Now add frozen mixed vegetables or boiled vegs and saute for 3-5 mints.

Add soy sauce saute for a minute then add pasta sauce,maggi sauce(tomato sauce) from indian store bought just for some additional taste.

Add Black pepper for spice and you can add for more spice chilli sauce 2 tsp(optional).Actually i have added jalapenos this time along with vegs instead of chilli sauce as it was out of stock in my home.

Now we got ready  gravy in kadai add salt in it.Now add the spagetti noodles in  the thick pasta sauce gravy and mix it well to make uniform.keep stirring for few minutes.

Garnish with Green onions

Note :You can do Spaghetti egg pasta in indo chinese style..just add egg in the begining and the rest is same procedure like above..

Mexican macaroni

Ingredients :

Chilli Red sauce
Chilli  Green sauce
Baked beans
Macaroni
Capsicum
Cheese
Onions

Method :

Boil and drain the macaroni.

In a pan, lightly fry the onions and capsicum.

Add  baked beans and macaroni.

Add green and red chilli sauce and toss well.

Now transfer to a baking dish and cover it with grated cheese.

Dot with butter and bake in an oven till the cheese is golden brown.

Rice noodles

Ingredients :

*Rice noodles – as needed(measurements should me app not necessary exact amount)
*oil – 3 tsp
*mustard seeds – little
*urud dal/channa dal – little
*Curry ,corriander leaves -little
*chopped Green chilli
*chopped onion (more onions gives more taste)
*Red chilli powder
*turmeric powder
*Tomato (atleast 4 tomatoes or one hunts diced tomato tin for 2 persons quantity)
*salt as needed

Method :

Break the noodles into small pieces(2cm size) othewise it will be too tought for mixing.

Soak the rice noodles in water for 5 mins. Once you feel that its soft drain the water and steam cook in idli maker till soft. Moslty 5 mins will be enough.

Heat wide mouthed pan. Add oil and temper mustard seeds, Urudal /channa dal,curry leaves and corriander leaves.

Add the chopped onions and green chilli (may be 1 or 2). Let it fry.

Blend the tomato roughly( may be 5 seconds the so that thee will be some little tomato pieces) don’t make as fine paste.

Now add the coarsly blended tomato.

Add turmeric and red chilli powder (remember that you add green chilli too) and needed salt and let it cook for 5 mins

If needed sprinkle little water.

Now add the steamed rice noodles and mix well together . Now rice noodle is ready to serve.

Tips

You can try curd rice noodle, lemon noodle, vegetable noodle,coconut noodle etc . Try in the way how to make that variety rices but instead of rice add the steamed rice noodles because this this how we do curd idiyappam, lemon idiyappam ,mixed vegetable idyappam,and coconut idiyappam.

Indian Pasta Salad Recipe

Ingredients:
• 300 gms Thin Vermicelli
• 230 gms Green Beans
• 3 Tomatoes (chopped)
• 1/3 cup roasted Cashew pieces
• 1 tbsp Mustard Seeds
• 1 tsp Red Chili Powder
• 1/4 cup Lemon Juice
• 1/4 tsp Asafoetida
• 1-1/2 cup Water
• Salt and pepper to taste
• 2 tbsp Ghee
Method:
1• Process half of roasted cashewnuts with lemon juice and water in a blender.
2• Heat ghee in a saucepan and add mustard seeds.
3• Add asafoetida when mustard seeds start to crackle.
4• Now add the cashewnuts (remaining), chili powder and tomatoes. Saute for a few minutes.
5• Remove from the flame.
6• Boil salted water in a large pot and add the green beans.
7• When the beans are cooked, add vermicelli.
8• Cook again until pasta becomes tender.
9• Drain properly and transfer pasta into the saucepan with ingredients.
10• Add salt and pepper.

 Pasta Salad is ready to serve

Vegetables pasta

Ingredients:

• 1 cup Pasta

• 6-8 tsp Pasta Sauce
• 1 medium sized Onion
• 1 medium sized Tomato
• 1 medium sized Capsicum
• 1/2 Black Pepper
• 5 tsp  Oil
• Salt as per taste

Method:

1• Heat water in a pan and add pasta with 1 tbsp of olive oil in it. Let it cook for 10-15 minutes.
2• Remove pasta from the heat and drain the excess water, if any.
3• Cut onions, tomatoes and bell pepper into small size.
4• Heat oil in a pan; add onions, tomatoes and bell pepper and fry them till golden.
5• Then add pasta, black pepper and salt. Stir well.
6• Now add pasta sauce, mix well; keep cooking till the vegetable get tender.
7• After the desired time period, put off the flame and serve hot

Indo -chinese egg stir fried noodles

Fried veg and egg noodles

Vegetable Burgers

Makes 10 to 12 Burgers.

For Cutlets

4 teacups mixed boiled vegetables
3 boiled and mashed potatoes
2 slices bread
2 teaspoons chilli-ginger paste
2 teaspoons lemon juice
1 teaspoons garam masala
salt to taste
bread crumbs
oil

For the salad

3 teacups shredded cabbage
2 grated carrots.
200 grams(7 oz.)fresh cream
3 teaspoons sugar
1 teaspoons mustard powder
1 1/2 teaspoons salt
3 tablespoons salad oil
For the Burgers
10 to 12 buns

For the filling

Cucumber slices
tomato slices
lettuce leaves
tomato ketchup
mustard sauce

Method:

For the vegetable cutlets:
Dip the bread slices in water for the a few seconds.Squeeze out the water.
Mix the vegetables,potatoes,bread,paste,lemon juice,garam masala and salt and shape into small flattened rounds.
Sprinkle bread crumbs all over.
Cook on tawa (griddle) with oil.
For the salad:
Beat the cream with the sugar.
Add the Remaining ingredients and mix thoroughly.chill.

How to Serve:

Cut each bun horizontally into two.
Spread a little tomato ketchup and mustard sauce on the lower half.
Place a lettuce leaf and vegetable cutlet on top.
Spread a little salad And put a few cucumber slices and one tomato slice on top.
Cover with the upper half of the bun.
Heat below the grill for few minutes.
Repeat with the remaining buns,cutlets,salad,and filling.