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kadumanga pages home recipes events contact about tuesday november 02 2010 green tea noodles cha soba there are some days you want something simple yet that you want to feel indulged here is a very simple spread that brings loads of flavor you will be surprised how filling it is today i have used cha soba or green tea noodles that has a very delicate flavor and aroma i like cha noodles as is without is being soaked in some kind of sauce that basically overwhelms the unique flavor of the noodles so here i have some perfect side dishes ingredients cha soba green tea noodles 1 2 pkt firm tofu 6 sliced 1 wide carrots 1 cup julienne cut zucchini 1 cup julienne cut ginger 1 tsp julienne cut red chili powder 1 2 tsp toasted sesame seeds 1 tbsp soya sauce mirin white rice vinegar oil salt in a small bowl mix 2 tbsp of soya sauce 1 tbsp of rice vinegar and the red chili powder in this mixture soak the tofu piece and keep aside follow the directions on the package to make the soba once done remove to a colander add some ice cubes to the noodles and let it sit until you are ready to serve do add salt to the water when cooking the soba in a saute pan add 1 2 tsp of oil and add the carrots and stir fry for 3 to 4 minutes in a small bowl add about 3 tbsp of mirin remove the carrots and put in the bowl with the mirin drain the mirin before moving the carrots to a serving dish in the same saute pan after the carrots are removed add 1 2 tsp of oil and then add the ginger saute for a minute and then add the zucchini and a pinch of salt stir fry 3 to 4 minutes add 1 tsp of rice vinegar remove from heat once the vinegar evaporates you won t need to add salt because of the vinegar but if you feel you want to just add a pinch remove from heat to a serving dish in a saute pan heat about 2 tsp of oil once the oil heats up gently place the soaked tofu turn every 3 to 4 minutes until all the sides are a nice brown remove from heat to a serving dish now that all the side dishes are ready place the drained cold noodles to a serving bowl now get all your sides next to it the tofu the ginger zucchini stir fry stir fried carrots a small bowl of toasted sesame seeds a small bowl of soya sauce optional roasted nori crumbled or small stripes to plate it drizzle very little soya sauce on the noodles topped with the toasted sesame seeds and nori serve the sides and enjoy i used hakubaku organic cha noodles that i received it as part of the foodbuzz tastemaker program read about some of the ingredients i used mirin white rice vinegar nori 17 comments thursday october 14 2010 bread halwa a very simple yet filling dessert this bread halwa sweet confection is surprisingly tasty in this recipe i have used a three seed oatnut bread any brand will do traditionally plain sweet white bread is used but i like the texture and flavor the seeds and nuts bring please feel free to substitute and try with any other bread of your liking this here is for 1 serving or if you share and don t have a very sweet tooth will serve two so you might want to increase the quantity according to your requirement ingredients three seed oatnut bread 2 slices whole milk 1 cup sugar 3 to 4 tbsp honey 2 tsp slivered almonds 1tsp chopped cashews 1 tsp golden raisins 1 tsp ghee 1 tsp crumble the bread in a mixer grinder i find that crumbling them rather than just breaking to pieces or just soaking them milk before hand gives a better texture to the halwa heat the ghee in a saute pan add the almonds and cashews and fry for a few seconds until golden brown remove from heat and keep aside then to the same pan add the bread crumbs and fry in the remaining ghee for a minute or two until you see it changing color then add the milk and sugar and continue to boil the milk on simmer until the milk is almost evaporated and the mixture starts to leave the side of the pan about 4 to 5 minutes add 1 2 the almonds cashews all of the raisins and 1 tsp of honey to the mixture and stir well remove from heat to serving bowl garnish with the remaining dry fruits and honey you can serve this warm or cold 8 comments wednesday october 06 2010 spinach cabbage pakoras fritters when i was kid teenager adult before marriage every evening i would fervently wait for the evening snack that my mother would make hoping against hope that it would be pakoras i really didn t care which type as long as they were fried to that delicious golden hue while pakoras are a common indian snack expecting it to be made every evening might be pushing it a bit far but still i never gave up hope and if perchance a miracle happens and pakoras are in front of us you can be sure it would be wiped clean without a crumb left on the plate these days of course pakoras are a rarity in my home being health conscious and all the good news is now when i go back home every couple of years i find my niece and nephews also take after me i am ashamed to say but looks like i haven t changed much and we still manage to clean the plate off to a shine every now and then my eyes do light up at the very thought so now for some delicious piping hot pakoras ingredients spinach 3 cups washed drained and chopped well cabbage 1 1 2 cup chopped small washed and drained onion 1 2 cup finely chopped besan 2 cups cilantro leaves 1 4 cup chopped red chili powder 1 tsp turmeric power 1 2 tsp oil for batter 2 tsp salt to taste oil for deep frying mix all the ingredients except the oil meant to deep fry use the oil as the binding medium for the mixture the moisture in the washed spinach and cabbage along with the oil should make a thick batter adjust salt and chili powder according to taste heat oil for deep frying the fritters once the oil is hot drop a little bit of batter if it rises immediately the oil is ready lower the heat to medium and drop in spoonful of batter 6 8 nos at a time depending on the size of the pan quantity of oil used to fry turn after 3 4 minutes and cook both sides until they are golden brown remove from the frying an and place them onto a absorbent napkin paper serve hot with just tea or ketchup mint chutney you can also add one slice of bread that has been crumbled to the batter but you would need to adjust the salt chili powder and oil 1 comment monday october 04 2010 mango salad depending on how much time you have to make this salad you can serve it as a warm salad or a cold salad here i have made the cold salad on hot summer days go for the cold version of this salad and for those cool winters evenings try the warm salad either way this salad gains high points for the taste factor ingredients ripe mango 1 1 2 cup small cubes pearl onions red onion 1 2 cup finely chopped lemon juice 1 tsp chili powder to season according to taste cilantro to garnish olive oil 1 2 tsp salt a pinch for the cold salad gently combine all the ingredients and serve chill do make with a mango which is fully ripe and sweet yet holds it shape when cut other wise you might find the salad a bit mushy with all the juice oozing out of the mango for the warm salad instead of cutting the mangoes in small cubes make larger chunks then grill the mango cubes turning them often for 3 to 5 minutes the grilling process helps heighten the flavors and caramelizes the sugars if you can t grill you can saute the cubes in a pan on high heat and and once you see the mangoes browning remove from heat gently combine with the other ingredients and serve immediately 3 comments older posts home subscribe to posts atom entries so far 2010 10 november 2010 1 green tea noodles cha soba october 2010 3 september 2010 1 august 2010 5 2009 35 september 2009 1 august 2009 1 july 2009 3 june 2009 2 may 2009 3 april 2009 1 march 2009 2 february 2009 6 january 2009 16 2008 7 september 2008 1 june 2008 1 march 2008 2 february 2008 1 january 2008 2 2007 32 august 2007 4 april 2007 2 march 2007 1 february 2007 7 january 2007 18 try something traditional from kerala istu subscribe to follow kadumanga by email kadumanga in a 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