Thecha Millet Noodles / Chowmein

 

          Thecha is a traditional Maharashtrian green chili chutney that is usually served as an accompaniment with Indian flat bread. This spicy & tangy chutney is prepared with fresh green chilies, garlic, coriander leaves along with the stems and groundnuts, that is pounded in a mortar & pestle into a coarse consistency.

          So add this amazing Thecha to noodles and give them a new taste and flavor. You may add any veggies like sliced capsicum, carrot, cabbage, etc. to give it a healthy touch. You may add tomato ketchup and / or soya sauce according to your preference. This Thecha Noodles can be a great breakfast, lunch or dinner option. It can also be packed for a lunch box meal for young and old alike. So check out the step by step pictorial recipe to prepare this amazing fusion noodle recipe. 

Green Chili Thecha - 

• 1/2 cup green chilies, roughly chopped
• 8-10 garlic cloves, crushed
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves with stems
• 1 tbsp. oil
• 1 tsp. cumin seeds
• salt to taste
• 1 tsp. lime juice 

Thecha Noodles - 

• 1 packet millet noodles, boiled al dente & drained
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 onion, sliced
• 3-4 garlic cloves, sliced
• 1 sprig curry leaves
• 2-3 tbsp. Thecha chutney
• salt to taste
• 2 tbsp. hot sauce
• 1-2 tbsp. coriander leaves, chopped
• 1-2 tsp. lime juice

Green Chili Thecha - 

           Heat oil in a pan and sauté the garlic, green chilies and cumin seeds for 2-3 minutes.

          Add the coriander leaves along with the stems and salt to taste. Give it a stir and switch off the flame. 

          Add the roasted peanuts and allow it to cool down. Then pound them in a mortar and pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). Drizzle some lime juice and keep aside. 

Thecha Noodles - 

          Heat oil in a wok / pan and temper with mustard seeds. Sauté till it stops crackling. 

          Then add the onion, garlic and curry leaves. Sauté till it turns translucent. 

          Add 2-3 tbsp. of the Thecha chutney and give it a mix.

          Now add the cooked millet noodles, salt to taste and the hot sauce. Combine everything well and sauté for a minute. 

          When done, add the lime juice and garnish with coriander leaves. 

          Serve hot as it is or with some extra sauce of your choice. You may add few roasted peanuts for some crunch.

Heat oil in a pan & sauté the garlic, green chilies & cumin seeds for 2 minutes.

Add the coriander leaves along with the stems & salt to taste. Give it a stir & switch off the flame. 

Add the roasted peanuts & allow it to cool down. Then pound them in a mortar & pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). Drizzle some lime juice & keep aside. 

Heat oil in a wok / pan & temper with mustard seeds. Sauté till it stops crackling. 

  Add the onion, garlic & curry leaves. Sauté till it turns translucent. 

                    Add 2-3 tbsp. of the Thecha chutney & give it a mix.

Now add the cooked noodles, salt to taste & the hot sauce. Combine everything well and sauté for a minute. 

           When done, add the lime juice & garnish with coriander leaves.

Serve hot as it is or with some extra sauce of your choice. You may add few roasted peanuts for some crunch.

Noodles Custard with Boondi Laddu and jelly (Fusion Dessert)

 

          Custard is a very common dessert, that is very easy to make. There are many flavors that you can try. It can get quite boring to have custard time and again without any variations. So dish out this extremely easy to assemble and a perfect meal ender by incorporating ragi noodles, few leftover crushed boondi laddu and some jelly. 

        

                I garnished with more of the crushed laddu and chopped pistachios. There is a bite to every spoonful of this delicious dessert. You can also add in few crushed jalebis for a slight crunch. It tastes awesome. Refrigerate till serving time and enjoy this quick, easy and a yummy fusion dessert.

• 500 ml. full cream milk
• 2 tbsp. custard powder of any flavour
• sugar to taste 
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• 1 cup ragi noodles, boiled & drained
• 1-2 boondi laddu, crushed
• jelly made from 1 pack
• 1 tsp. chopped pistachios

          For the custard - In a small bowl, mix the custard powder with 1/4 cup milk and keep aside.

          In a saucepan, bring the remaining milk, cardamom powder and sugar to a boil. 

          Pour the custard mix slowly. Keep whisking till the milk thickens to a desired consistency. 

          Add the rose water and keep aside to cool down. Refrigerate for a few hours.

         Prepare the jelly according to the instructions given on the pack. Leave aside to cool and then refrigerate.

          In a bowl, mix together the custard with the noodles, crushed boondi laddu and jelly. 

          To assemble - Take a glass bowl and spoon some of the custard mix and garnish with some more of crushed boondi laddu and chopped pistachios.

           Refrigerate for some time. Your chilled yummy Noodles Custard is ready to relish. 

Maggi Noodles Tikki / Patty / Cutlet

 

           Maggi Noodles Tikki is an ideal party snack or an after school snack. Any leftover noodles can be used to dish out this amazing treat. It can also be enjoyed as an evening tea time snack or as an appetizer with any dip, chutney, ketchup or mayo. 

           You can add any finely chopped veggies of your choice, cheese, paneer or even oats to make them more healthy and to enhance the flavor. These cutlets can also be used as patties to prepare veg. burger or sandwich. So check out the step by step pictorial recipe to prepare this interesting fusion recipe.

• 1 packet of Maggi noodles, boiled & strained
• 1 potato, boiled & mashed
• 2-3 tbsp. besan / chickpea flour
• 1 onion, chopped
• 1" ginger, chopped finely
• 2 green chilies, chopped
• 1/2 tsp. salt or to taste
• maggi tastemaker
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala 
• 1/2 tsp. turmeric powder
• 1/2 tsp. chaat masala 
• 1 tsp. flaxseed
• 1 tsp. sesame seeds
• 2-3 tbsp. coriander leaves + roots, chopped
• 2-3 tbsp. oil to shallow fry

           In a bowl, mix together all the ingredients, except oil. 

          Make tikkis of desired shape out of this mix and refrigerate for 30 minutes. (Wet your hands with water / oil while shaping the tikkis).

          Heat oil in a pan and fry the prepared tikkis in batches till golden brown on both sides. 

          Drain on a kitchen towel and serve them hot with any dip, raita, chutney, ketchup or mayo.

                                   Mix together all the ingredients, except oil. 

                                  

Make cutlets of desired shape out of this mix & refrigerate for 30 minutes.

                         Heat oil & fry the prepared cutlets till golden brown on both sides. 

Drain on a kitchen towel.

                                  Serve them hot with any dip, chutney, ketchup or mayo.

Egg Noodles

          An universal favorite, especially with the kids, there are many versions to preparing noodles. It is adapted according to individual preference. It is an easy and a quick recipe. This yummy noodles stir fry can be enjoyed anytime of the day or packed for a lunch box meal. 

          I added some shredded omelette in it. However, you can add some boiled & shredded chicken or simply omit them for a veg. version. Besides chopped mixed veggies, I also added some peri peri sauce for a tangy flavour. So check out an easy step by step pictorial recipe to prepare this great comfort food. 

• 1 packet noodles, boiled al dente & drained
• 1 cup chopped mixed veggies (I used frozen ones)
• 1 egg, beaten well with a pinch of salt
• 2 tbsp. oil
• 1 onion, sliced
• 1 tsp. garlic, chopped
• 4 tbsp. peri peri sauce
• 2 tbsp. tomato ketchup
• salt to taste
• 1/4 tsp. pepper powder
• 1 tbsp. coriander leaves, chopped

          Heat 1 tsp. oil in a pan and make an omelette with the beaten egg. When slightly cool, cut into small pieces and keep aside. 

          Heat remaining oil and sauté the sliced onion and garlic till light brown. Now add the mixed veggies and stir fry for some time or till soft.

          Add the boiled noodles, salt, pepper powder, peri peri sauce and ketchup. Mix everything well and sauté for 2-3 minutes on a high flame.
   
          When done, switch off the flame and add in the omelette pieces. Give it a stir and garnish with coriander leaves. Serve as desired.

                        Heat remaining oil & sauté onion & garlic till light brown. 

                        Add mixed veggies & stir fry for some time or till soft.

                       Add boiled noodles, salt, pepper powder, peri peri sauce & ketchup. 
                       Mix well & sauté for 2-3 minutes on a high flame.
   

                        When done, switch off flame & add omelette pieces. Stir & garnish with 
                        coriander leaves. Serve as desired.

Noodles in White Sauce

           Pasta in White Sauce is an Italian recipe that is very popular, especially with the kids. But here I gave a twist and prepared it with some leftover boiled noodles. It turned out very yummy. It can be relished for brunch, lunch, dinner or as a snack. 

          I kept it very simple. If you wish some mixed veggies / greens for a veg. version and boiled & shredded chicken for a non-veg. version can be added for some extra flavour. It is a very easy and a quick recipe and can be packed for a lunch box meal too. 

• 2 cups noodles, boiled al dente
• 2 tbsp. butter
• 2 tbsp. plain flour
• 1 cup milk
• 1/4 tsp. pepper powder
• 2 tbsp. cheese
• salt to taste
• 1 tsp. coriander leaves, chopped

          Heat butter in a pan Add the flour and sauté for sometime till you get a nice aroma. Gently add the milk, salt to taste and pepper powder. Simmer till it slightly thickens.

         Now add the cheese and mix everything well. Switch off the flame and add the boiled noodles. Give it a stir. Serve, garnished with coriander leaves.