These are indonesian noodles with an indian touch. What makes it indian is the addition of garam masala and a large amount of chilli powder.I found the recipe on a website while searching for something quick and easy to prepare for iftar.Since I was fasting at that time, I could not modify the recipe to my taste. I took one morsel of this noodles after breaking my fast and was crying for water.I should say, they are really spicy but I do not like to reduce it--though you can always adjust it to your taste buds. The high amount of vegetables makes it healthy and also helps neutralise the spice. Last week, during my exams, I wanted a snack and decided to prepare it. With a few modifications here and there, these noodles turned out to be a hit even for soufanammai who does not enjoy spicy food. She said she was reminded of her college days when she would have noodles in the canteen with her friends.
So here is the recipe:
2 pkts noodles (preferably indomie)
1 medium sized carrot, diced
1 potato, boiled, peeled and diced
1 onion, diced
1 tomato, diced
1 tsp each ginger pulp and garlic pulp
1 green chilli, split lengthwise
1 tsp chilli powder
1 tsp garam masala
3 springs coriander leaves, chopped, for garnishing
salt to taste
- Boil noodles with salt and pepper and minimum water. DO NOT OVERCOOK THEM.Drain the noodles.
- In a deep bottomed saucepan, heat 3 tbsp oil. Saute ginger and garlic for 30-60 seconds.
- Add onions and green chilli. Saute until onions become slightly golden.
- Add tomato, potato and chilli powder.Add salt and the noodle seasonings.Do not use the oil you get with the noodles.Cook until the tomato is well mashed.
- Add potato and noodles. Mix well.You can do this in batches so that the noodles are well coated with the masala.
- Sprinkle garam masla and mix well.
- Garnish with coriander leaves and serve hot.