CHAPATTI / ROTI / LEBANESE BREAD NOODLES

Neither I had Chapatti noodles before nor even heard about such a recipe idea. So when I came to know about this recipe I was eager to try it as early as possible. Making of Chapatti Noodles is somewhat similar as making of Fried rice . Chapatti Noodles is the best Chapatti left over idea as it needs only basic ingredients. it is also quick to make  and tasty.

INGREDIENTS

1.    Chapatti / Roti / Lebanese bread : 3
2.    Onion chopped Lengthwise : 1
3.    Cabbage cut into thin strips : 2 tblsp
4.    Carrot cut into thin strips : ¼ cup
5.    Capsicum cut into thin strips : ¼ cup
6.    Garlic : 2 pods cut lengthwise
7.    Pepper powder : ¼ tsp
8.    Red chilly powder : ½ tsp
9.    Green chilly : 1
10.  Lemon juice : ½ tsp
11.  Tomato sauce : 2 tsp
12.  Soya sauce : ½ tsp (optional)
13.  Oil : 2 -3 tblsp
14.  Salt to taste
15.  Spring onion

 

METHOD

1.    Stack the chapattis, cut them first into four and then cut them into long thin strips.
2.    Chop cabbage, carrot and capsicum lengthwise and keep aside.
3.    Heat oil in a pan, add garlic pods followed by chopped onion and green chilly( slit into two). Saute for 2 minutes.
4.    Now add carrot, capsicum , cabbage and fry each veggies for a minute.
5.    Reduce the flame, add tomato sauce, soya sauce, pepper powder , red chilly powder , salt and stir well.
6.    Add thin strips of chapattis and toss well in high flame so that it get mixed thoroughly.
7.    Switch off the flame and add lemon juice.
8.    Garnish with chopped spring onion.
Serve hot with raita.

SUGGESTION

 1.    Since chapatti has salt, don’ t add too much salt. 

 2.    You can add veggies of your choice and adjust the quantity of veggies according to your taste. 

3.    Chapatti strips and veggies should not be very soft, it should be crunchy as in vegetable fried rice. If you want a more soft texture, you can sprinkle water while cooking.

 

 

RAW MANGO RICE RECIPE

Raw mango rice is one among the easiest rice varities. You can prepare this with left over rice also.

INGREDIENTS 

1.    Raw mango : 1(big sized)
2.    Uncooked Rice : 1 cup
3.    Turmeric powder : a pinch
4.    Salt to taste.

 

TO TEMPER

1.    Oil : 2tblsp (preferably sesame oil)
2.    Mustard seeds : 1 tsp
3.    Cumin seeds : ½ tsp
4.    Black gram seeds/urad dal : 2 tsp
5.    Channa dal :2 tsp
6.    Peanuts  : 2tblsp
7.    Asafoetida/Hing : a pinch
8.    Green chillies : 5 -6
9.    Red chillies : 3 -4
10.  Curry leaves : 1 spring

METHOD

1.    Cook rice in such a way that each grains are separate. Allow it to cool and keep aside.( If you are using basmathi rice take 2 cups of water for a cup of rice.)
2.    Peel the mango and grate it finely.
3.    Heat oil in a pan. Add mustard seeds, cumin seeds and when they splutters, add urad dal, channa dal ,peanuts and fry till you get a light brown color.
4.    Add red chillies, green chillies, curry leaves and fry for 2 minutes.
5.    Add turmeric powder and asafoetida/ hing and fry for a minute.
6.    Add finely grated mango, salt to pan and mix well with other ingredients. Fry for 2 minutes in medium flame. Don’t cook mango for more time.
7.    Mix well with cooked rice and serve with raita, pickle and pappad .