Taste of China and India
We wanted to eat something different for change of taste and the lady did a nice job of getting us some delicious combo. Hakka Noodles and Lasooni Palak Paneer - a chinese item with a touch of India - Desi chinese. The package of the noodles says just soak it but we don't do that way - boil the water and put the noodles for 7-8 minutes and take it out.
I do not like if its over boiled - it was perfectly boiled you can see above. Not much ingredients needed - Capsicum, Cabbage, Carrot, Onion slices, Garlic, Sliced ginger, vinegar, Soya sauce, Tomato Sauce, Kashmiri Mirch, Garam Masala, a little sugar and salt of your taste.
For this we used refined oil - put some sugar once the oil is heated. Then fry them in order as shown below- Onion, Capcicum, garlic and sliced ginger. Once they look brown, add the vegetables.
Add the boiled noodles after the vegetables are half cooked.
Fry it for 5 minutes and add two spoons of Soya sauce, Tomato Sauce. After its fried, add Kashmiri Mirch, Garam Masala, and salt. The Desi chinese noodles is ready to serve.
The Lasooni Palak Paneer is a different flavor and needed some delicate efforts. The most important part of this recipe is the Palak paste - clean the palak thoroughly and then boil water. Once the water is ready , put the palak and boil it for 3 minutes ( don't put the palak in water and boil it, instead boil and once its boiled put the palak). To maintain the green texture, take it out after 3 minutes and put in cold water. And then crush it in a grinder - add some ice cubes. The catch here is that, once the palak boils, we just make it cold to not loose the awesome green color.
Here are the main ingredients of Lasooni Palak Paneer - Mustard Oil ( Yes, we cooked this in mustard oil), Garlic, Onion, Cumin seeds, Coriander Powder, Kastoori Methi, Kashmiri Mirch, Gram flour, Garam Masala and of course Paneer.
First fry the paneer in mustard oil and keep it separately.
Use the little left over oil to fry the ingredients - first put the cumin seeds followed by garlic and then onion. Next add Kashmiri Mirch, Kastoori Methi, Coriander Powder.
Once its ready, put Gram flour and fry for only a minute and then put the palak paste and for another minute.
It adds taste, if you add some creams - we used the cream from boiled milk only. Mix it well and then add paneer.
Cook it for 2 minutes - you can cover with a lid as well. And then add the Garam Masala. Lasooni Palak Paneer is ready to serve.
Let me know how it tastes - usually I am not a big fan of chinese taste, but the kids just loved it. The Lasooni Palak Paneer is my new favorite of all the paneer items - tastes nice with roti ( indian flat bread). And that little sweet was a add on gift.
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