Preparation Time : 25 minutes
Cooking Time : 10 to 12 minutes
Serving : 6 members
Description
Noodles cutlet. A recipe i came across in one of the food blogs. Not sure which one. Loved the idea of this haute make over as every one at home likes noodles (except my hubby).Gave it a try and worked pitch perfect with excellent mixes of simple but tasteful ingredients. Noodles always brings memories of my school days. Instant maggi noodles was newly introduced in India then for the global craze that noodles had. My friends (sulu, sindhu)and myself would bring loads of maggi noodles packets from home. In the evenings mostly, we would catch a mug (with the same mug that we use for our bath)of hot boiling water from the tap and break the maggi noodles into it along with the taste maker. Spin it around and wait for the noodles to get cooked. those few minutes of waiting were the longest few minutes of my life till date.All of us used to just dig into it and at times we would mix in prawn or fish pickle to add more taste to it. At times the water we used would be a lot and we used to drink it like soup and when there is no hot water available. Just crush the noodles as it is mixed with the taste maker and eat the crisp noodles. (now i make a salad with raw crisp maggi noodles with the taste maker and veggies)i guess my experimenting of channeling creativity with food into an endless oppurtunity to reinvent started with the maggi noodles from school.
Ingredients
Ingredients | Quantity |
|---|---|
| Noodles | 200 grams |
| Mixed vegetables | 1/2 cup ( carrots , beans , green peas , cabbage , cauliflower , capsicum ) |
| Green chillies | 2 finely chopped |
| Turmeric powder | 1/4 teaspoon |
| Boiled potatoes | 3 peeled and mashed |
| Onion | 2 finely chopped |
| Garlic | 2 teaspoon chopped |
| Coriander leaves | 1 tablespoon chopped |
| Chilli powder | 1/2 teaspoon |
| Chicken or vegetable stock cubes | 1 1/2 ,( I used maggi chicken stock cubes ) |
| Oil | to shallow fry |
Method
- Boil noodles with 1 tablespoon oil . Drain , rinse in water and set aside .
- Mix all the other ingredients together except for noodles and oil to shallow fry . Add boiled noodles and mix gently making sure not to mash the noodles and make it mushy . Taste and adjust .
- Add salt if needed as the stock cubes contain a lot of salt . Make cutlets with oiled hands and greased moulds to desired shape .
- Heat oil and shallow fry to golden brown in colour on both sides . Be careful not to break the cutlets as they are very delicate .
- Serve hot with tomato ketchup .
- Can add 1/2 cup cooked shredded chicken for non vegetarian version .
