Tag Archives: #Foodventures

Oct6

Noodles Sprouts Sundal – with Sunfeast Yippee Vegetable Atta Noodles / Indian Noodles recipe / Sundal Recipes

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Got Sunfeast Yippee Vegetable Atta Noodles for review from ITC 3 days back, as now it’s Navratri, thought of preparing a dish that would be more suitable for Navratri. You can also check out my other Yippee Noodles recipe, like Noodles Pancake and Noodles Pizza.

Sunfeast Yippee Vegetable Atta Noodles
Noodles Sprouts Sundal with Sunfeast Yippe Vegetable Atta Noodles

Already I have prepared Sprouts Sundal / Tempered Sprouts for last year’s Navratri, but kids had very little. So was worried to make them eat sprouts as they are very healthy, also which would be easy for breakfast during school days. But now when I got to see the noodles, thought why not to make a sprout noodles which would be consumed happily by kids and when it comes as sundal, also it would be the best and perfect for Navratri.

CLICK HERE for more Navratri / Navartri recipes.

It took just 20 mins for me to prepare, as I had sprouts at home. Prepared it just like a trial but with too much of confidence, the result was it was over in minutes. My son who hates sprouts, loved it to the core and wanted me to prepare often. Moreover in Yippee Noodles, the noodles itself is flavored with vegetables and so now you have vegetables and sprouts in this Sundal. Now who can say that Noodles is a Junk Food, when it turned out to a healthy food? Start preparing it, enjoy your festival and vacation together as Kitchen Star with your kids, family and friends.

Also I would say, if you have an air-fryer, you can make it healthier as “ZERO OIL” dish. Unlucky me, don’t have air fryer at home, as my hubby liked this Noodles Sprouts Sundal to the core, I think he could hear my MIND VOICE.

Noodles Sprouts Sundal with Sunfeast Yippe Vegetable Atta Noodles

Noodles Sprouts Sundal with Sunfeast Yippe Vegetable Atta Noodles

A simple, easy, healthy, super-fast and healthy dish which suits perfect for this festive season (NAVRATRI). Let me share the recipe…

Ingredients:

About to boil
Getting boiled
Water drained and spreaded over a plate
Getting deep fried
Deep fried Yippee Vegetable Atta Noodles
Sprouts getting tempered with yippee noodles masala and spices
Getting cooked
With fried noodles
Almost done
Noodles Sprouts Sundal with Sunfeast Yippe Vegetable Atta Noodles

Preparation:

  • I have used home-made sprouts with the mixture of Black lentil / Karuppu Ulundu/ Black Urad dal, Chickpeas / Kondakadalai / Channa, Green lentil / Paasipayaru / Mung Bean. CLICK HERE to know how to prepare Sprouts easily at home.
  • Boil the noodles in 2 cups of water, drain the water completely, spread it in a plate and leave it for 5 mins.
  • Heat oil in a kadai, make sure the noodles are completely dried, gently drop the noodles to the oil, and deep fry them until they become crispy, it takes 2 to 3 mins.
  • Once fried, drain the oil and remove the noodles to plate, wait until it comes to room temperature.
  • Meanwhile, heat a tsp of oil in a kadai/pan, add the mustard seeds, split black gram and curry leaves and wait until they crackle.
  • Add the sprouts and ¾ portion of the SUNFEAST YIPPEE VEGETABLE ATTA Noodles masala, cook for a min.
  • Crush the fried noodles to pieces and add them to the sprouts, followed by the leftover Noodles masala along with salt. Mix it well.
  • Remove from fire and transfer it to a plate.

Serve hot. Not only kids but this would be hit among everyone.

Note: Noodles remains crispy only for 3 to 4 hrs, as we mix them with sprouts. If needed you can fry the noodles, bring them to room temperature and store it in an air-tight container, so that it stays fresh for few days and later when you need you can prepare them with sprouts, all it takes just 5 mins.

 

 

 

May25

Fiery Dried Prawns Sambal

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Adventures is what most of us like to do, but when it comes to food adventure – #foodventure, as a food blogger I like it to the core. Now I can hear all your mind voice that I am going to share my #foodventure – a great platform for everyone and a boon for the one who gets the opportunity to be featured and dine with Michelin Star Chef. Vikas Khanna and Food Connossieur. Vir Sanghvi.

This is my 4th #foodventure – UNCOMMON FOOD. When it comes to uncommon food, what would I prefer being born and brought up in Tuticorin (south Tamil Nadu), coastal area familiar for fish, salt and port. Yes, it’s going to be a seafood, thought of trying maasi (Maldives Dry fish) but I am out of stock at home (Bangalore), so thought of trying Dried Prawns which I use to get every time I visit my hometown or my mom gets whenever she comes to visit me.

When it comes to UNCOMMON FOOD – I googled and found out countable recipes with this dried prawns, but I decided to try something different from all these. There stuck the idea for Sambal – a typical hot sauce made from a mixture of variety of chili as a primary ingredient and the other as secondary ingredients which I had in Malaysia.

As a result here comes my Fiery Dried Prawns Sambal – I was little worried when I start preparing whether the kids would like because of the chilies. But my kids liked it to the core, I made a sandwich for them, I and my hubby had it with Dosa. But my kids liked it a lot and also tired it with dosa. My daughter told, “This being a perfect non-veg substitute for idly chili powder”, happy to hear it. Let me share the recipe…

Fiery Dry Prawns Sambal
Dried prawns

Ingredients:

  • Dried Prawns – ¾ cup
  • Pearl onions – ¼ kg
  • Garlic – 8 cloves
  • Red chilies – 12 nos
  • Vinegar – 1 ½ tsp
  • Coconut oil – 3 tbsp.
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ½ tsp
  • Curry leaves – a sprig
  • Salt to taste
Dried prawns
Pearl onions and garlic getting toasted in coconut oil
Dry prawns getting toasted in coconut oil
All the toasted ingredients together for room temperature
All the ingredients about to grind with red chilies
About to grind with coconut oil
Paste got ready
Getting tempered with mustard, split black gram and curry leaves
Getting cooked and oil separating
Fiery Dry Prawns Sambal

Preparation:

  • Soak the dried prawns in a bowl of water for 15 mins (there may be sand particles in the prawns), take out the prawns and pour the water (you can see the sand particles deposited in the bottom).
  • Soak the red chilies in water for 15 mins, drain the water and keep it aside.
  • Peel the onions and garlic. Keep it aside.
  • Heat a tsp of coconut oil in a pan, add in the onions, garlic and cook until they turn golden brown. Transfer it to a plate.
  • Add in the dried prawns along with a tsp of oil and cook for 3 mins. Transfer it to the onions plate and wait until it comes to the room temperature.
  • Take all the together along with the red chilies and grind to a fine paste by adding ¼ cup of water and 2 tsp of oil.
  • Heat the leftover oil in the pan, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Pour in the grounded paste to the tawa and pour in the vinegar, add salt if required.
  • Cook on medium flame by stirring continuously, else it would be burnt.
  • Cook until the colour of the sambal changes to dark red or until the oil separates and gets along the sides and top of the sambal.
  • Transfer it to a bowl.

Serve hot. This goes out well with idly, dosa, chapathi for breakfast or dinner and with steamed rice and a dollop of sesame oil or with any variety rice for lunch.

Fiery Dry Prawns Sambal Sandwich
Fiery Dry Prawns Sambal with Dosa

Note: You can also prepare this in large quantity, bring it to room temperature and refrigerate them in an air tight container for almost a month. Don’t reduce the amount of oil, the right amount of oil brings out the right color, texture and flavor.

For more seafood recipes, click here and more chutney recipes click here.

Shared my #foodventure about UNCOMMON FOOD, why wait share your #foodventure to get featured with celebrities conducted by Axis Bank Dining Delights.

Want to know about the #foodventure in details, click here.

 

May10

Raw Mango Chili Ice Cream

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Already few months back I have discussed about #Foodventures in one of my post, let me share that the contest in on , and when it comes to a dinner with Michelin Star Chef – Vikas Khanna or Food Connoisseur – Vir Sanghvi, who will end up trying with one adventure. Now this comes with Food Topics – my 2nd post getting under Sweet and Spicy.

When it comes sweet and spicy, my mind strike only for dessert, as of summer vacation and kids at home. Due to summer, now every one of us try hard to keep us cool and so me. Finally got struck with Ice creams and this resulted me to take a challenge with a Sweet and Spicy Ice Creams. Recently I have tried out Mint Ice creams and it was such a hit not only in home, family and among friends but also with my followers.

Now my brain started to work on the ingredients, as my fellow foodie friends Naveen and Sangeeta Das, suggested me to give a try with Raw Mango and Chili, after the mint ice cream. I kept dragging in the preparation, and now this is the right time for preparation. But they want me try out raw mango ice cream and Chili Ice Cream. But after this topic, I thought why we don’t combine both raw mango and Chilies into an ice cream

Now I am ready for the adventure with food and this is called FOODVENTURE. The main aim of the #foodventure is to spread the passion in food. I tried out my “RAW MANGO CHILI ICE CREAM”, I don’t want to mention that there is something different but everything is different in this Ice Cream.

The Ice Cream came out to its own perfect texture, one could feel the flavor of raw mango and chili and when it melts in the mouth we can feel the tingling taste of raw mango with little sweetness, and punch of green chili.

The secret of the taste is “Too much of anything is good for nothing”, so be sure with the right quantity of raw mango, green chilies and sugar getting induced in the Ice Cream. When something induced much, you will miss the punch in the Ice Cream.

Not only it’s me and my hubby, also my kids liked to have this Ice Cream. A must to try and also friends, like me each and every one of you would have a good and wonderful adventure with food. Feel free to share your adventure on Foodventures by Axis Bank Dining Delights and a person with the best foodventure will have dinner with Michelin Star Chef – Vikas Khanna and Food Connoisseur – Vir Sanghvi.

Raw Mango Chili Ice Cream
Raw Mango Chili Ice Cream

Let me share my recipe…

Ingredients:

  • Full fat milk – 1 cup
  • Fresh cream – ¾ cup
  • Sugar – ¾ cup + 1 tbsp
  • Raw Mango – ¾  cup
  • Green chili – 1 no (medium sized)
  • Salt – a pinch
Raw Mango and green chili about to blend
Full fat milk and fresh cream getting whisked
Grounded mango green chili paste
Grounded paste to the milk mixture
Grated raw mango
All set to freeze
Getting scrapped
Again preparing raw mango and green chili paste
Scrapped ice cream about to blend
With grated raw mango
Ice cream blended
Again all set to freeze
After freezed – Raw Mango Chili Ice cream
Getting scooped
Raw Mango Chili Ice Cream
Raw Mango Chili Ice Cream

Preparation:

  • Pour the milk in a wide mouth bowl, pour in the fresh cream and mix them well.
  • Grind the sugar to a fine powder, keep it aside.
  • Add in the sugar to the bowl and whisk it well, until the sugar gets dissolved.
  • Take ¼ cup of mango pieces, pinch of salt and half the green chili in a blender, blend them well to a fine paste by pouring in 2 tbsp of water.
  • Pour in the mango paste to the milk mixture and whisk them well until it becomes fluffy.
  • Grate rest of the raw mango pieces and keep it aside.
  • Sprinkle half the quantity of grated mango pieces to the milk mixture, whisk it.
  • Pour the milk mixture to an air tight container and freeze it for 5 to 6 hrs.
  • After 6 hrs, blend the leftover mango pieces and the green chili, with a tbsp. of water to a fine paste.
  • Remove the container, scrap the ice cream, transfer it to a blender and blend the well with the mango paste until fluffy.
  • Add in the leftover grated mango to the ice cream, whisk it well.
  • Pour it to an air tight container and freeze it for another 6 to 8 hrs.
  • Remove the bowl from the freezer, scoop the ice cream and serve chilled.

Serve chilled with a sprig of mint leaves.

Do check out this video for more details about the #Foodventure – https://www.youtube.com/watch?v=_ZXFbD1xYgI