Soupy Noodles

If you like noodles but you like lots of soup with it and especially if it tastes like Maggi noodles, this is for you. 

I already posted the homemade Maggi tastemaker recipe and that adds lots of flavor to this soupy noodles. My kids and hubby love the soupy noodles so, I make it often and this one is a hit in our house.

Preparation Time: 5 minutes 

Cook Time: 10 minutes 

Serves: 3

Ingredients:

Onion : 1 small chopped finely 

Carrot: 1 small chopped finely 

Green peas : 1/2 cup

Maggi Tastemaker: 3 teaspoons

Instant Noodles : 2 blocks

Water : 5 cups 

Salt to taste 

Method:

Heat 1 teaspoon of oil in a sauce pan and add onions, sauté for 2 minutes and add carrots and peas. Sauté for 2 minutes. Add water and bring it to a boil. Add salt, tastemaker and noodles. Cook for 3-4 minutes until the noodles are done and turn off the stove.

Serve hot.

Maggi Tastemaker

Maggi Tastemaker is the masala packs you get with the Maggi noodles.

My daughter loves Maggi noodles but with lots of soup so I always need extra masala to satisfy her.

I have been trying to make homemade masala as I know what goes in there with natural preservatives rather than all the chemicals.

I came across Arthi's blog and found the recipe, I tried it and after some modifications, got a recipe that is pretty close to the original Maggi out of the box but much more fresh. 

Everyone in the house loved it.

Preparation Time: 10 minutes 

Makes: 1 cup

Ingredients:

Onion Powder: 1 1/2 teaspoons 

Dry Parsley : 1/2 teaspoon 

Garlic powder: 1 1/2 teaspoons 

Coriander powder: 1 1/2 teaspoons 

Red chili powder: 1 teaspoon 

Turmeric: 1/2 teaspoon 

Cumin powder: 1 teaspoon 

Black ground pepper: 1 teaspoon 

Ginger powder: 1/2 teaspoon 

Garam masala: 1 1/2 teaspoons 

Sugar : 3 teaspoons 

Red chili flakes: 2 teaspoons 

Salt: 1 1/2 teaspoons 

Cornflour/Corn starch: 1 teaspoon 

Amchur/Dry mango powder: 1/2 teaspoon 

Tomato soup powder: 1 1/2 tablespoons 

Method:

Take all ingredients in a blender and grind into a fine powder.

Store in an airtight container for upto 3 months.

G- Gunta Pongadalu

Gunta Pongadalu is an Andhra Dish which is normally served as a breakfast or evening Snack.

The batter is not fried so it's a pretty healthy dish too. 

Preparation Time: 10 minutes 

Batter Soaking & Fermentation Time: 8 hours 

Cook Time: 7-8 minutes per batch 

Serves : 5-6

Ingredients:

For Batter:

Minappappu/Urad Dal : 1 cup

Parboiled Rice : 2 cups

For Pongadalu:

Batter : All of the fermented batter

Green Chilies: 10-12 chopped 

Ginger: 3" piece chopped finely 

Jeera/Cumin Seeds: 1 teaspoon 

Salt to taste 

Method:

Wash and soak rice and dal with double the water in a large bowl for at least 4 hours.

Grind them into a fine paste adding water as needed like dosa batter. The batter should be smooth but still thick.

Let it ferment for 4-5 hours.

Take out the batter, mix all the ingredients listed for Pongadalu and mix well. Add 1/4 cup of water if needed.

Take the Pongadalu pan, put a drop of oil in each one. Put the pan on top of the stove, add the batter to the pan.

Close lid and cook for 4 minutes. Take the lid off and turn the Pongadalu. Cook for 3-4 minutes. 

Serve hot with mango pickle or coconut chutney.

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F - Fenugreek Leaves Dal/Menthi Kura Pappu

Fenugreek leaves dal/Menthi Kura Pappu

is a another classic dal recipe from Andhra.

Dal and methi leaves/fenugreek leaves are pressure cooked and tempering is added at the end. 

It's a healthy dish for all ages that goes well with rice or roti.

Preparation Time: 5 minutes 

Cook Time: 20 minutes 

Serves : 2-3 

Ingredients:

Kandipappu/Toor Dal: 1/2 cup

Onion : 1 chopped 

Menthi Kura/Fenugreek Leaves: 1 1/2 cups

Green chilies: 2 slit

Turmeric: 1/2 teaspoon 

Red chili powder: 1 teaspoon 

Tamarind : Extract from a small lemon size

Salt to taste 

For Tempering:

Minappappu/Urad Dal : 1/2 teaspoon 

Aavalu/Mustard seeds : 1/2 teaspoon 

Jeera/ Cumin seeds : 1/2 teaspoon 

Methi seeds/ Fenugreek seeds : 3-5

Dry red chilies: 2

Curry leaves: 1 sprig 

Asafoetida/hing/inguva: A pinch 

Method:

Add dal, onion, fenugreek leaves, green chili, turmeric and 1 cup of water and pressure cook the dal for 4 whistles.

Once the pressure releases, add red chili powder, salt and tamarind extract, mix well and cook for 2 minutes and turn off the stove.

Heat a oil in a pan for tempering and add all ingredients except curry leaves and asafoetida. Fry them until they splatter. Add asafoetida and curry leaves and turn off the stove.

Add the tempering to the dal. Mix and serve hot or warm with rice or roti.

Day 6
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E - Egg Kurma Andhra Style

Egg Kurma is a rich gravy dish that is made with coconut and cashew paste. The egg is slit so it absorbs the gravy a little and adds a nice taste.

The dish goes well with rice or roti. It's easy to make so a good one for lunch boxes as well. 

I have used the same gravy and substituted the eggs with soya chunks ones and it turned out well. 

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves : 2

Ingredients:

Eggs : 2 boiled 

Onion : 1 large chopped 

Tomato: 1 large chopped 

Green chilies: 2

Ginger garlic paste: 1 teaspoon 

Turmeric: 1/2 teaspoon 

Red chili powder: 1 teaspoon 

Garam masala: 1/2 teaspoon 

Coconut : 2 teaspoons

Cashews : 1 tablespoon 

Salt to taste 

Cilantro/Coriander leaves: To garnish 

For Tempering:

Cloves : 4

Elachi/Green cardamom: 4

Cinnamon: 1" stick 

Bay leaf: 1

Method:

Soak cashews for 10 minutes and make a paste of cashews and coconut.

Heat oil in a pan and add the ingredients listed and fry for 1 minute. Add onions, turmeric and green chilies, sauté till they turn translucent. Add ginger garlic paste and fry for 30 seconds.

Add tomatoes and cook for 2 minutes. Make small slits to the boiled eggs and add them to the pan. Fry for 2 minutes. Add chili powder, salt, cashew coconut paste, 1 1/2 cups of water and cook for 3 minutes. 

Add garam masala and turn off the stove. Garnish with cilantro.

Serve hot with rice or roti.

Day 5
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French Toast

French Toast aka Bread Omlet is a sweet dish that is normally served as breakfast but my kids love to eat them for dinner and snack or whatever meal they choose 😀

The flavors from cinnamon, vanilla extract brings out the sweetness when mixed with eggs, sugar and milk. 

Preparation Time: 5 minutes 

Cook Time: 4 minutes per batch 

Makes : 8 slices

Ingredients:

Eggs : 4

Milk : 1/4 cup 

Sugar : 4 teaspoons 

Cinnamon: 1/2 teaspoon 

Vanilla extract: 1/2 teaspoon 

Bread slices : 8 (wheat or white)

Maple syrup: To serve

Method:

Mix all ingredients except bread and syrup.

Heat a griddle pan, add some butter, soak 2 slices in the egg mixture for 1 minute and place them on the pan. Fry them till golden brown on both sides. Repeat the same with other bread slices.

Serve hot with some syrup, fresh fruits and/or whipped cream.