RICE NOODLES WITH RED PEPPERS

                                                     

RICE NOODLES WITH RED PEPPERS

• MAKES FOR 4-1CUP SERVING EACH
• PREP TIMES-20 MIN                                   
• COOKING TIME-10MIN

INGRIDIENTS:

• UNCOOKED RICE NOODLES-250 GM
• PEANUT/CANOLA OIL-1TBSP
• CRUSHED GARLIC-1/2TSP                                                                       
• SLICED WHITE ONION-1/2CUP
• ZEST OF ONE LEMON                                                                                   

rice noodle

• GRANULATED SUGAR-1/2TSP
• CHOPPED LARGE RED BELL PEPPER-1
• CHOPPED SCALLIONS-1/4CUP
• SOY SAUCE-2TSP

METHOD:

• SOAK RICE NOODLES IN WARM WATER FOR 20 MINUTES,DRAIN & SET ASIDE.
• HEAT OIL IN A MEDIUM SKILLET,ADD GARLIC ,ONION & COOK UNTIL SOFTENED.
• ADD NOODLES,LEMON ZEST,SOY SAUCE,SUGAR,CHOPPED PEPPER & STIR WELL.
• COOK UNTIL THE PEPPER SOFTENS SLIGHTLY.
• SPRINKLE WITH SCALLIONS & SERVE IMMEDIATELY.

CUCUMBER SALAD

cucumber salad

MAKES 4 -1/2CUP SERVINGS
PREP TIME-15 MIN + CHILLING

INGRIDIENTS:

CUCUMBERS-2CUPS
ONION-1CUP
HUNG YOGHURT-1/2CUP
LEMON JUICES-2TBSP
SUGAR-1TBSP
CORRIENDER -1TSP
BLACK PEPPER-TO TASTE

METHOD:

TAKE  A DEEP BOWL.ADD SLICED CUCUMBER ABOUT 1/8 INCH THICK & THINLY SLICED ONION.
MIX  FINELY CHOPPED CORRIENDER LEAVES,BLACK PEPPER,SALT,HUNG CURD,LEMON JUICE,SUAR IN IT.
REFRIGERATE UNTIL READY TO SERVE.

TIPS:

CAN ADD DILL WEED IN PLACE OF CORRIENDER LEAVES.

BHATURA

            IT IS VERY FAMOUS NORTH INDIAN BREAD.VERY YUMMY.PREFERABBLE IN SPECIAL OCCASIONS,FESTIVALS. BEST COMBINATION WITH CHANNA,RAW ONION.                             

BHATURA

INGRIDIENTS:

• REFINED FLOUR-1CUP
• SUJI-1/4CUP
• SALT-1/2 TSP
• SOUR CURD-AS REQUIRED FOR KNEADING
• REFINED OIL -1TSP
• ACTIVE YEAST-1/2TSP
• WARM WATER-1TBSP
• SUGAR POWDER-1/2TSP

METHOD:

• TAKE WATER IN MICROWAVE PAN,WARM IT .NOW ADD SUGAR & YEAST AT THE SAME TIME.
• PUT LID ON IT TILL FOAM WILL COMEOUT FROM IT.(IT TAKES 20-35 MINUTES).
• AFTER YEAST GET FERMENTED,TAKE REFINED FLOUR IN A DEEP BOWL. NOW TAKE A SIEVE.ADD REFINED FLOUR,SALT IN IT & SIEVE IT NICELY.
• BY THIS,SALT WILL ADD IN REFINED FLOUR,AS WELL AS IT GET SIEVED.
• NOW ADD REFINED OIL,MIX IT WITH ALL FLOUR NICELY.
• NOW TAKE SOUR,BLENDED NORMAL TEMPERATURE HOMEMADE CURD,ADD IT IN MIXTURE AS REQUIRED FOR KNEADING.
• ADD FERMENTED(FOAMY) YEAST MIXTURE ALSO.
• KNEAD THE DOUGH TIGHTLY,MORE LIKE POORI DOUGH.
• NOW APPLY OIL ON IT.
• COVER IT WITH WET TISSUE PAPER & PUT IT IN CLOSE LID BOX.
• PUT THIS BOX IN MICROWAVE/OVEN FOR 3-4 HOURS IN SUMMER TIME.
• NOW IT IS READY FOR MAKING.
• MAKE SMALL ROUND DUMBLE.
• ROLL IT FROM BOTH SIDES WITH THE ROLLER PIN.
• DUST IT WITH THE REFINED FLOUR.
• TAKE A FRYING PAN,ADD REFINED OIL IN IT.
• LET IT HOT FOR 3-4 MINUTES ON MEDIUM HIGH FLAME.
• NOW PUT THE BHATURA IN IT.
• FRY IT ON BOTH SIDES .
• U WILL GET THE NICE BHATURA.
• IT IS READY TO EAT.

• TIPS:

• DONT ADD HOT WATER IN YEAST.IT WILL MAKE HARM OF YEAST.
• IF YEAST DONT GET BUBBLED,FOAMY THEN DONT USE IT.THROW IT & MAKE ANOTHER  ONE.
• ALWAYS ADD SUGAR IN YEAST ,AS SUGAR IS THE FOOD OF YEAST.
• ALWAYS KNEAD STIFF DOUGH AS AFTER FERMENTED IT BECOMES SOFT.
• AVOID USING MARKET CURD,AS IT HAS PRESERVATIVES ,IT PREVENT TO HAVE FERMENTATION & IT IS LESS SOUR ALSO.
• AVOID KEEP OPENING THE CONTAINER  DURING FERMENTATION PERIOD.IT WILL SLOWER THE PROCESS & IT WILL NOT DONE PROPERLY.
• ONCE DOUGH GET FERMENTED,DONT KNEAD IT AGAIN.OTHERWISE ALL THE PUFFINESS WILL  BE LOST.
• DONT KNEAD THE DOUGH ON THE BACK SIDE OF THE PALM,IT WILL DECREASE  THE FERMENTATION.
• RELISH IT WITH CHOLE WITH TAMARIND & CHOPPED RAW ONION IN IT.
• SEE THE CHOLE RECEPIE IN THE HEADING OF PUNJABI CHOLE IN CURRY VEG /GUEST SPECIAL SECTION.