The One with Noodle Rice Balls

Hola Amigos !!!

           Today's dish is from my own laboratory,a total try out of some left over noodles and rice at home. It was very nice , totally crispy outside and soft inside with a different flavour.

Origin :  Nivizkitchen!, However Noodle word comes from Germany and the actual dish without a doubt from China.

This is what you need :

Noodles - 1/2 cup ( cooked )

Rice - 1/4 cup ( cooked)

Rice Flour - 2 tbsp

Ginger - 1 inch (finely chopped)

Garlic - 2 cloves( finely chopped)

Green Chillies - 2 (finely chopped)

Salt - to taste

Soy Sauce - 1 tbsp

Chili Sauce - 1 tsp ( optional )

Oil - to fry

This is how you do :

1. Mash the cooked rice and add all  remaining ingredients and mix them well.

2. Finally add noodles and do not mash them much. Just add them and mix them together.

3. In a kadai add oil and allow it to heat. Now make small balls with the mixture and fry them in oil until golden brown.

Serve it hot with tomato ketchup !!!

The one with Broccoli Stuffed Paratha

Hola Amigos!!!!
Etymology :  Paratha comes from Indian Roti which in Sanskrit is known as rotika. Broccoli is derived from broccolo a cabbage sprout.
Origin : Broccoli has a history of 2000 years being considered as a very valuable plant. Paratha is a traditional North Indian breakfast.

I tried this dish when I bought broccoli from market for the first time. I had no knowledge on how to cook broccoli and suddenly I thought of trying broccoli stuffed paratha and it came out very well. From then on broccoli has become one of my to - buy list in the market every week. I love the different tastes of broccoli and it has a lot of nutrients.The calcium content is good for growing children.

This is what you need :
For paratha :
Wheat Flour - 1 cup
Salt - to taste
Oil - 1/2 tsp
Water -1/2 cup (or may be less than 1/2 cup)


For stuffing:
Broccoli  - 1 cup (shredded )
Onion -1
Green Chillies -2 (de seeded and chopped)
Ginger - 1 inch piece (Shredded )
Jeera - 1 tsp.
Salt - to taste
Oil - 1 tbsp


This is how you do :
Preparing Paratha Dough :
1. Mix the wheat flour and salt together and add the oil and mix them well till we get the consistency on bread crumbs.
2. Now slowly add the water to the flour and mix well until we get  the perfect chapati dough.
3. Apply few drops of oil to the top of the dough and keep it aside in a closed vessel for at least one hour.
This will make the paratha soft.


Preparing the Stuffing :
1. Meanwhile , Heat the kadai and add oil to it.
2. Once the oil is hot, we should add the Jeera and after it splutters, add the onion and ginger and chillies and fry until the onions become translucent.
3. Then, We add the shredded broccoli and mix them well . Close the lid of the kadai and keep it in simmer for 3-5 until the broccoli gets cooked and stir them occasionally. As we have shredded them finely, it will not take more than 5 Min but if required we can keep it for 1 or 2 more minutes until all the mixture is well cooked.
4. After the stuffing is done ,allow it to cool for some time.

Preparing the Paratha:
1. Take a lemon size of the dough and roll into in a small circle not more than the size of the CD.
2. Place 2 -3 tsp of filling inside the dough and close it like we close the puranam for the modhagam.

3. Dust it in dry wheat flour and roll it again as usual we do for the chapathi but be bit careful as the stuffing may come out if we press it too hard.
4. Repeat the same for all the paratha s and make them ready to be toasted.
5. Heat the tawa and toast the stuffed paratha on both sides in a simmer flame and now stuffed broccoli paratha is ready to eat
    I served it with  Mushroom Do Pyaza  from Sharmi's Passions.

    It goes well with Raitha and Pickles too..


I am sending this recipe to LGSS Stuffed Paratha Event conducted by Vardhini(Zesty Palette), wish me luck everyone :) !