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Saturday, 1 November 2014

CHINESE BHEL

CHINESE BHEL/DEEP FRIED NOODLES COOKED WITH VEGGIES AND SAUCES


CHINESE BHEL
SERVES:2

INGREDIENTS

 VEGGIES
:

CABBAGE-1 CUP
CARROTS:1/2 CUP
GREEN CAPSICUM/BELL PEPPER-1/3 CUP
ONION-1/3 CUP
TOMATO-1/3 CUP
GARLIC-3/4 PODS

NOTE:YOU CAN ADD VEGGIES OF YOUR CHOICE(CORN ,RED AND YELLOW BELL PEPPER,MUSHROOM,SPROUTS OF YOUR CHOICE etc..)

SAUCES:

HOT AND SWEET TOMATO SAUCE-1/2 TBSP
SOY SAUCE-1/2 TBSP
GREEN CHILLI SAUCE-1/2 TBSP
THAI SWEET CHILLI SAUCE-1/2 TBSP

VINEGAR-1/2 TSP
FRIED NOODLES-1 CUP
OIL-2 TSP

NOTE

:ACCORDING TO YOUR TASTE YOU ARE FREE TO ADJUST THE QUANTITY OF SAUCES

: ALSO FREE TO ADD SAUCES OF YOUR CHOICE.

: YOU ARE FREE TO USE THE NOODLES OF YOUR CHOICE.

METHOD

1.HEAT OIL IN A PAN .ADD THE CHOPPED GARLIC AND SAUTE FOR A MINUTE.

CHOPPED VEGGIES

SAUTE THE GARLIC
2.ADD IN THE CABBAGE AND CARROT JULIENNE.SAUTE FOR A MINUTE

 NOTE:*(JULIENNE MEANS TO CUT THE VEGGIES IN LONGITUDINAL OR LENGTH WISE MANNER)..


3.ADD BELL PEPPERS/CAPSICUMS.MIX WELL.

                   
4.TIME TO ADD ONIONS AND TOMATOES.TOSS THEM TOO..


5.TAKE ALL THE SAUCES AND VINEGAR IN A BOWL AND MIX THEM UP AND POUR THEM IN THE PAN.TOSS THEM WELL

SAUCES+VINEGAR


ADD IN THE SAUCES

6.NOW GOES IN THE LAST INGREDIENT..THE FRIED NOODLES...
   MIX MIX AND MIX.....


NOTE

  :ADD THE FRIED NOODLES AND PROCEED WHEN YOU ARE READY TO EAT .       OTHERWISE THE NOODLES WILL BECOME SOGGY

 7.OUR CHINESE BHEL IS READY TO SERVE....

8.GARNISH WITH SLICED  ONIONS/CHOPPED HERBS OF YOUR CHOICE...

9. ENJOY.. :)
CHINESE BHEL




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