Coconut & Dariya Chutney

Grated coconut-1/2 cup
Split Dariya -half cup
Cilantro - 4 sprigs, roughly chopped
Green chillies-2
Salt to taste
Water as required

Grind the above ingredients. Pour 1/4 cup of water and pulse 3 to 4 times.

Serve with steamed Idlis or Dosas Click here for Dosa/Idli Recipe

or Instant Semolina Idlis Click here for Recipe


Veg Hakka Noodles

Last day of Lent with Veg Hakka Noodles

Noodles- 1pkt, preferably Hakka
Onion-1, medium sized, sliced lengthwise
Bell pepper- 1, sliced lengthwise (mix different coloured peppers)
Carrot-1, juliened
Cabbage- 1 cup, shreded
Mushrooms-1 cup, roughly chopped
Celery-2 stalk, finely chopped (optional)
Spring onions- 3 to 4, finely chopped, stalk and leaves separate
Oil 3 tbsp
Soy sauce- 2 tbsp ( Soy- ginger sauce if available)
Tomato sauce-2 tbsp

Boil water and cook the noodles as per packet instructions. Drain the noodles and leave it immersed in cold water. Heat the oil in a wok/pan on high flame. Saute the onions for a minute. Add the mushrooms, carrots, cabbage & spring onion stalk. Saute on high flame for 2 mins. Add the sliced bell pepper and celery. Saute further for a minute. Drain and add the noodles, pepper powder, soy, tomato sauce and vinegar. Toss/Mix well. Sprinkle spring onion leaves and switch off the flame after a minute.

It is difficult to get the taste similar to takeaways/restaurants. This is because the recipe requires the oil/wok to be really hot. Our kitchen hobs  cannot deliver the same heat as the gas burners used in restaurants.

There was enough salt in the soy sauce so did not add extra salt.