VEG HAKKA NOODLES

Veg Hakka Noodles Recipe

Written by VegeCravings on February 29, 2016 in Cabbage, Capsicum, Carrots, Hakka Noodles, Indian Street Food, Indo Chinese Recipes, Medium Recipes, Onion, Recipes With Step By Step Photos, Snacks, Spring Onions, Vegan Recipes

4.5 (90%) 16 votes

Veg Hakka Noodles is an Indo-Chinese preparation that is made by tossing boiled noodles and stir fried vegetables in Chinese sauces. The vegetables give it an enjoyable crunchy texture and the Soy and Chilli sauces give it a distinctive flavor.

This dish is very popular across all of India and is often served in Indian Restaurants or in parties. Spicy variations of this are often sold by street vendors as chowmein.

Veg Hakka Noodles are also quite healthy since they are loaded with veggies and very little oil goes into their preparation. I have added onions, colored Bell Peppers (Capsicum), Cabbage, Carrots and Spring Onions to this dish. You can make them even healthier by using whole wheat noodles.

Vegetable Hakka Noodles are generally eaten on their own, but some people prefer to have it with some side dish. You can serve them with Veg Manchurian or Gobi Manchurian.

To make Veg Hakka Noodles at home take a look at the video or follow the detailed step by step recipe with photos posted below.

Also see more Indo-Chinese Recipes like Veg Fried Rice and Veg Spring Rolls.

Servings: 4 Category: Snacks Cuisine: Indian

Total Time: 40 mins Prep Time: 15 mins Cook Time: 25 mins

For more such videos subscribe to our Youtube Channel

Ingredients For Veg Hakka Noodles Recipe

• 1 Pack (250 gm) of Hakka Noodles
• 1/2 Cup Onion, thinly sliced
• 1/2 Cup Colored Capsicum (Bell Pepper), thinly sliced
• 1/2 Cup Cabbage, shredded
• 1/2 Cup Carrots, shredded
• 3-4 Stems Spring Onions, chopped
• 3-4 Cloves of Garlic, grated
• 1 Green Chilli, finely chopped
• 2 Teaspoons Soy Sauce
• 1 Teaspoon Vinegar
• 1 Teaspoon Green Chilli Sauce
• 1 Teaspoon Red Chilli Sauce
• 1/2 Teaspoon Salt, or to taste
• 1/2 Teaspoon Black Pepper Powder
• Oil for cooking

Step By Step Instructions for Veg Hakka Noodles Recipe

• Boil 2 cups of water in a vessel. Add 1 teaspoon Oil in the water which will prevent the noodles from sticking to each other. Also add a pinch of Salt so that it gets absorbed in the noodles while cooking. Add the noodles to the water and cook them according to the instructions on the pack till they are tender. When the noodles are cooked, drain the hot water and place them in a colander. Lightly hand toss them to separate the noodle strands and run the noodles under cold water to stop the cooking process, so the noodles do not become mushy.
  

  
• You can prepare the gravy while the noodles are cooking. Heat 2 tablespoons of oil in a wok (kadhai). Add grated Garlic & finely chopped Green Chillies and fry them.
  
• Then add thinly sliced Onions and colored Bell Peppers (Capsicum). Also add shredded Cabbage and Carrots along with chopped Spring Onion whites.
  

  
  

  
• Toss the vegetables lightly for a few minutes, stir frying them on high heat till they are cooked but still crunchy. Do not cook overcook the vegetables.
  

  
• Add Soy Sauce, Vinegar, Green Chilli Sauce and Red Chilli Sauce. Also add Black Pepper Powder and Salt to taste. Toss lightly to mix the sauces with the vegetables.
  

  
• Add boiled noodles to the vegetables and toss to coat the noodles. You can use 2 forks to mix the noodles so that they don't get smushed.
  

  
• Finally add some finely chopped Spring Onion Greens for garnish.
  
• Veg Hakka Noodles are ready. They can be served as a standalone meal or with a side dish like Veg Manchurian or Gobi Manchurian.
  Also see more Indo-Chinese Recipes like Veg Fried Rice and Veg Spring Rolls.

VEG

Veg Manchurian Recipe (Dry Mixed Vegetable Manchurian)

Written by VegeCravings on February 29, 2016 in Cabbage, Carrots, Corn Flour, Hard Recipes, Indian Street Food, Indo Chinese Recipes, Maida/ Plain Flour, Onion, Recipes With Step By Step Photos, Snacks, Spring Onions, Vegan Recipes

4.13 (82.67%) 15 votes

Veg Manchurian is a widely popular Indo-Chinese dish across India. This dish is made of deep fried mixed vegetable dumplings mixed tossed in Chinese sauces.

This recipe is for a dry variation of vegetable manchurian. It can be enjoyed as a snack/appetizer or can be served on the side of noodle/ fried rice dishes like Veg Hakka Noodles or Veg Fried Rice.

Most commonly Veg Manchurian dumplings are made of cabbage, carrots & spring onion. You can add other other vegetables like beans, onions, capsicum (bell pepper), cauliflower etc. as per your choice.

Dry Vegetable Manchurian is a very popular recipe across India. It can be found in many Indian restaurants and is commonly served in parties. It is also a very popular street food and spicier version of the dish are available on many road side stalls.

To make Dry Veg Manchurian at home follow the detailed step by step recipe with photos posted below.

Also see more Indo-Chinese Recipes like Gobi Manchurian, Idli Manchurian and Veg Spring Rolls.

Servings: 3-4 Category: Snacks Cuisine: Indian

Total Time: 45 mins Prep Time: 20 mins Cook Time: 25 mins

Ingredients For Dry Veg Manchurian Recipe

For the Manchurian Balls

• 1 Cup Shredded Cabbage
• 1/2 Cup Shredded/ Grated Carrot
• 1/4 Cup Capsicum, finely chopped
• 1/2 Cup Onion, finely chopped
• 1/4 Cup Spring Onions, finely chopped
• 1/2 Tablespoon Ginger Garlic Paste
• 2 Tablespoon Cornstarch/ Cornflour
• 1/4 Cup Tablespoon All purpose Flour (Maida)
• 1 Teaspoon Salt, or to taste
• 1/2 Teaspoon Black Pepper
• 1 Teaspoon Soy Sauce

For the Gravy

• 3-4 Cloves of Garlic
• ~1 Inch Piece of Ginger
• 1-2 Green Chillies, finely chopped
• 1/2 Cup Onion, finely chopped
• 1/2 Cup Spring Onion, finely chopped
• 1 Teaspoon Soy Sauce
• 1 Teaspoon Vinegar
• 2 Teaspoon Green Chilli Sauce
• 1 Teaspoon Red Chilli Sauce
• 1/2 Teaspoon Salt, or to taste
• 1/2 Teaspoon Black Pepper

Step By Step Instructions With Photos For Dry Veg Manchurian Recipe

• Finely chop or grate cabbage, carrot, onion, capsicum (bell pepper) & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise too much water will make it difficult to make manchurian balls.
  
• Add Ginger Garlic Paste, Salt, Pepper and Soy Sauce. Take care not to add too much of Salt because Soy Sauce already has some in it.
  
• Add All Purpose  Flour (Maida) and Corn Flour / Cornstarch. Mix all the ingredients well. If the mixture looks too wet, you can add some more All Purpose Flour to absorb the excess water.
  

  
• Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise they will turn dark from the outside, but will not be properly cooked from the inside.
  Tip: Make sure that the oil is sufficiently hot before adding the the balls otherwise they will start to break. Also, do not let the vegetables sit for too long after mixing the ingredients otherwise they will start to leave water and you will not be able to make balls. It is best to keep making the balls and frying them simultaneously.
  

  
• Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy. Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.
  

  
• Now for the gravy, heat 2 tbsp oil in a pan. Add finely chopped garlic, ginger and green chilli and roast them. Add onions & Spring Onions and fry them on high heat till they turn golden brown.
  

  
• Then add Soy Sauce, Vinegar, Green Chilli Sauce, Red Chilli Sauce, salt & pepper. You can add 1 teaspoon corn flour to thicken the gravy if required.
  

  
• Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.
  
• Dry Veg Manchurian is ready. Serve it hot as a snack or appetizer garnished with spring onion greens. You can also serve it with other dishes like Veg Hakka Noodles or Veg Fried Rice.
  Also see more Indo-Chinese Recipes like Gobi Manchurian, Idli Manchurian and Veg Spring Rolls.
  

CHANA PINDI

Chana Pindi
2 1/2 TBS pomegranate seeds 2 TBS cumin seeds (I used powder and didn't need to grind)
4 c water 4 c chickpeas (soaked overnight or in hot water for 2 hours and drained
2 1/2 TBS salt 4 brown cardamons (you can use green, just double amount)
5 sticks (2.5 cms ea) cinnamon 10 cloves
4 TBS coriander powder 2.5 tsps pepper powder
2 tsps garam masala 3 TBS mango powder
6 green chillies slit 15 gms ginger cut into thin strips
1/2c vegetable oil 1/2 c ghee
1 med onion sliced 2 lemons cut into wedges

1. In a pan, roast together pomegranate and cumin seeds and grind to a powder
2. Pour water into cooker. Add chickpeas, 4 tsp salt, cardamons, cinnamon and cloves, stir once
3. Close cooker. Bring to full pressure on high heat. Reduce heat and cook 18 minutes.
4. Remove cooker from heat. Allow to cool naturally.
5. Open cooker. Drain off cooking liquid and reserve. Add remaining salt (3.5 tsps), pomegranate seeds, cumin, coriander, peeper, garam masala, and mango powder. Mix well till chickpeas are evenly coated with spices. Sprinkle chillies and ginger on top.
6. In a pan, heat oil and ghee together till smoky (approx 5 in) and pour evenly over chickpeas. (I did it until the oil started popping). Add cooking liquid.
7. Place cooker with chickpeas on med. heat and cook till liquid dries up and oil shows separately, stirring occasionally. (lid off).
8. Remove cooker from heat. Transfer chickpeas onto a serving dish. Serve hot, garnished with onion and lemon. (With rice too).

Chana Pindi
2 1/2 sementes de romã TBS 2 sementes de cominho TBS (eu usei pó e não precisava moer)
4 c de água 4 c de grão de bico (embebido durante a noite ou em água quente durante 2 horas e escorrido
2 1/2 TBS sal 4 brown cardamons (você pode usar verde, apenas o dobro)
5 varas (2,5 cms cada) de canela 10 dentes
4 TBS coentro em pó 2,5 colheres de sopa de pimenta em pó
2 colheres de chá de garam masala 3 TBS de manga em pó
6 pimentões verdes fendem 15 g de gengibre cortado em tiras finas
1 / 2c de óleo vegetal 1/2 ghee c
1 cebola média cortada 2 limões cortados em fatias

1. Em uma panela, assar juntos sementes de romã e cominho e moer em pó
2. Deite água no fogão. Adicione grão-de-bico, 4 colheres de chá de sal, cardamomo, canela e cravo, mexa uma vez
3. Feche o fogão. Levar a plena pressão em alto calor. Reduzir o calor e cozinhar 18 minutos.
4. Retire a panela do fogo. Deixar arrefecer naturalmente.
5. Abra o fogão. Drene o líquido de cozimento e reserve. Adicione o sal restante (3,5 tsps), sementes de romã, cominho, coentro, peeper, garam masala e pó de manga. Misture bem até que os grão-de-bico estejam uniformemente revestidos com especiarias. Polvilhe pimentões e gengibre no topo.
6. Em uma panela, aqueça o óleo e ghee juntos até smoky (aproximadamente 5 em) e despeje uniformemente sobre grão-de-bico. (Eu fiz isso até que o óleo começou a estalar). Adicione o líquido de cozimento.
7. Coloque o fogão com grão-de-bico em med. Aqueça e cozinhe até que o líquido seque eo óleo mostra separadamente, mexendo ocasionalmente. (Tampa desligada).
8. Retire a panela do fogo. Transfira os grãos-de-bico para um prato de servir. Sirva quente, decorado com cebola e limão. (Com arroz também).

LOVE YOU AMO VOCÊ

♥ •••► ♥◔◡◔♥♥ •••► ♥◔◡◔♥♥ •••► ♥◔◡◔♥
Our story

Passion the first time I saw you
I'm on your side wherever you are, wherever you are
I will not give up on both of us
Do not leave our story for later.
Being happy is for now
Press play and let's start
First and last messages are yours
Wake you up and make you sleep, my love.
Happiness...
✈✈✈ Uhuullllllll 🍀🍀🍀

♥ •••► ♥◔◡◔♥♥ •••► ♥◔◡◔♥♥ •••► ♥◔◡◔♥

Nossa história

Paixão a primeira vez que te vi
Eu estou do seu lado onde quer que você esteja, onde quer que você esteja
Eu não vou desistir de nós dois
Não deixe nossa história para mais tarde.
Ser feliz é por agora
Pressione play e vamos começar
Primeira e última mensagem são suas
Acordar e fazer você dormir, meu amor.
Felicidade...
✈✈✈ Uhuullllllll 🍀🍀🍀