>> Tuesday, June 24, 2014
In a wide vessel, boil thrice the amount the quantity of water you will need. When it starts rolling boil, add the noodles and cook on high for 4 -5 mins, depending on your noodle thickness.
When the noodle is done, you can press it between your fingers to see if it is done, make sure it's not hot, the noodle should be soft but not very soft.
Run it under cold water immediately, then toss it with oil for the noodles not to stick together. You can alternatively spread under fan for it to get cooled.
Mixed Vegetable Noodles Cutlet
Makes : 8 nos
Noodles - 1 cup
Mixed Vegetables - 1 cup (Carrot, beans, cabbage, Sweet Corns kernels)
Onions - 1/2 cup
Potato - 1/2 cup
Corn flour - 3 tbsp
Green chili sauce - 1 tbsp
Salt to taste
Soya Sauce - 1 tsp
Oil for deep frying
How to make the Cutlet
Boil the noodles in thrice its amount of water, drain and keep it aside. Add oil to make sure the noodles don't stick together.
For making the cutlet:
MW the potato for 4 mins, soak in water, peel the skin and mash well.
Boil finely chopped carrot, beans, cabbage, corn for 7 mins.
In a bowl, take the peeled potatoes, vegetables, salt, green chilie sauce, soya sauce, finely chopped onions, crumble everything well.
Then add corn flour, mix well. Finally add the boiled noodles, take care not to over mix, else you don't fine the noodle retaining its shape.
Pat down as small discs. keep it aside.
Heat a pan with oil, when the oil is hot, gently slide down the cutlets and deep fry on both sides till brown.
Drain on a kitchen towel and serve hot with sauce.
If you want you can add green chilies, or Red chili powder for spice and also include chat masala or garam masala for more indian flovours
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 41