Foodfolio

HELLO JI, KI HAL ☺☺
Happy Friday everyone, hope you all are safe and healthy and are doing well. This week "kuch mettha ho jayee". So recepie of the week which we are going to share is everyone's favorite gulab jamun. I mean who doesn't love gulab jamuns. To be truthful I prepared it a while ago on a small family gathering , and the amount of love it received was amazing. So I decided to share the recipe with you all. But before that I have noticed that a lot of you read our blogs but forget to like and subscribe. don't do that ,make sure you like our page that motivates us the most and subscribe us so that you get notified every time we put a new blog. Now let's get straight to today's recipe.

KNOW ABOUT THE DISH

Do you know that these gulab jamuns was firstly prepared in medival India and was derived from a fritter that central Asian Turkic brought to India.
but the above fact is not for sure because there are other theories that states that it was accidently prepared by the personal chef of Mugal emperor Shah Jahan.
Also according to the culinary historians gulab jamun may have derived from a Persian dish , with rose water syrup being common between them.
It is known by different names in different countries, like in Maldives it is known by the name of 'gulaabjaanu' , in Bangladesh it is called as 'gulab jam' .
Now lets talk about its name. The first part of the name i.e gulab is derived from the Persian word gol which mean flower and ab which mean water. And the other part jamun is derived from the hindi word jambolanum , an Indian fruit with a similar shape and size commonly known as Black plum.

INGREDIENTS:--- (serve-- 4)

Milk powder -- 9tbsp
All purpose flour--3.5 tbsp
Semolina --- 1/4th tbsp
Baking soda--- 1/2tsp
Milk ---2tbsp
Curd --2tbsp
Ghee-- 1tsp
Gulkand / Rose petal Jam (optional)-- 1/2 tbsp
chopped Pistachio--- 3-4
chopped Almonds-- 3-4
Sugar-- 250 gram
Water-- 1cup
Green cardamom-- 2(crushed)
Cooking oil

PROCESS:---

Fist of all , the recipe we are sharing is not the proper authentic recipe. The authentic one is prepared using a large part of khowa and chenna. There are numerous different recipe for this particular dessert, so we decided to share one which is more easy , quick and whose ingredients are easily available. comment down below if you want other recipes too.
So the first step is too take a mixing bowl and add all the dry ingredients -- milk powder, all purpose flour , semolina , and baking soda. The measurements are mentioned in the ingredients sections already. Give all the ingredients a good mix.
After giving it a good mix add milk and curd to it. You will notice that just after adding the wet ingredients the milk powder starts loosing water. Make sure you add adequate amount of wet ingredients or it will make the batter very loose and sticky.
After adding the wet ingredients, mix them well and knot a soft dough out of it. When you have prepared the dough you will notice that the dough is a little sticky , so for that brush ghee on top layer of the dough prepared.
Prepare small balls out of the soft dough we prepared and put them in a plate , which is already brushed with a little ghee so that the gulabjamuns doesn't stick to the plate. Make sure the balls are without cracks and lines.
Now this is an optional step. We can stuff the gulabjamuns with chopped pistachio, chopped almonds and gulkand (rose petal jam) . For stuffing the gulabjamun balls flatten the small ball prepared out of the dough, put 1/2tsb of gulkand and chopped dry fruits in the middle, roll them back into a ball . This step is completely optional ,you can prepare gulabjamuns without stuffing too.
After preparing all the stuffed/unfilled gulabjamun balls, the next step is to deep fry them. For that take a kadhai and add oil for deep frying, we can use ghee instead too. Fry all the gulabjamuns on a medium-low flame until they turn light golden. Keep stirring on medium flame and cook from all sides properly.
While deep frying the gulabjamuns , on the other flame let's prepare the sugar syrup. For that take a saucepan or any other deep vessel add 2cups of water and 250grams of sugar and cook them on a medium flame until the sugar gets completely dissolved and a little thick.
Add crushed cardamoms in the end and switch off the flame. Make sure you doesn't thicken the sugar syrup too much or then the gulabjamuns will not be able to soak the syrup. After all the gulabjamuns are fried, put them into the hot sugar syrup prepared and cover the lid and leave them for at least 15 minutes.

Here your dessert is ready to be served. Also garnish it with some thinly chopped pistachio and almonds before serving.
Tell me in the comments your thoughts about the recipe. Also tell us what is your favorite sweet and don't forget to give us your precious feedback , we are always open for feedbacks and will accept them happily. Also let me know the recipes you want to see here.
Share the picture with us if you try your hands on this or any other recipe of ours. You can connect with us at our Instagram handle @foodfolio6416 or you can mail us at neehaa7281@gmail.com. Don't forget to follow us at our Instagram page, we put lots of different recipes, quickies and various meal ideas their too , you will surely like it.
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Keep cooking
Foodfolio💝💝

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Happy Monday you guys, how was your weekend ? what all you cooked ? let me know in the comments below😋. I was on a week off and I made full use of that, learnt few new things about blogging , planned a lot for you guys, which you will find in coming days.
Also I have made certain changes here on our website for more convenience , now you can translate our recipes in whichever language you are comfortable in and enjoy our blogs to the fullest.
Coming back to our today's recipe which is a Desi Chinese recipe... panner chilly. Its one of those quick, easy but super yummy recipes ,so lets begin with the recipe by knowing a bit about its origin.

KNOW ABOUT THE DISH

Paneer got its origin from eastern part of India. It is generally known by the name of chhena their.
Most of us must know that it is prepared by curdling heated milk with lemon juice or vinegar or some other food acid.
However the modern panner can be traced back to the 16th century , introduced by Persian and Afghan rulers, primarily in North India. there it was made with either sheep or goat rennet.
The term "panner" came from the word "peynir" which means "cheese" in Turkish and Persian language.
Also today's method of preparing panner that is, by using food acid is may have been introduced by the Portuguese in the 17th century.

INGREDIENTS :-- (serve 4 person)

Panner-- 500gms cut into cubes
Corn Flour-- 8tbsp
All purpose flour--- 4tbsp
Whole red chilly--- 3 slit
Onions-- 2medium sized ,cut into quarters and seperate the layers
Tomatoes-- 1 deseeded and thinly sliced
Capsicum -- 1-2 medium sized , cut into cubes
Black pepper powder-- 2 tablespoon
Ginger-- 1 inch finely chopped
Garlic-- 8-10 cloves finely chopped
Tomato sauce-- 4 tablespoon
Soya sauce-- 2 tablespoon
Chilly sauce-- 2 tablespoon
Vinegar-- 1 tablespoon
Salt -- pinch of salt
Sugar-- 2 tablespoon
water-- 1.5 cups
Cooking oil

PROCESS:---

So the first step is to coat the panner cubes with a batter which will make it crisp, so lets prepare the batter. For the batter take a mixing bowl , add 4 tablespoon of corn flour,2 tablespoon of all purpose flour, add a pinch of salt to it and mix the batter well by adding 1/2 cup of water to it. Make sure the batter is lumps free and not too thick nor too watery.
For making the panner cubes crisp , take a plate and put all the cubes their, sprinkle 2 tablespoon of corn flour on top of it and mix well. Now add all the coated panner cubes into the batter bowl and mix well.
Heat a pan or a kadhai with oil too deep fry the panner cubes. you can also roast them onto the tawa. I particularly have roasted them on tawa. Its completely your choice. When the kadhai is medium hot fry the panner cubes on medium flame until they get light golden color on them.
After frying or roasting the panner cubes keep them aside until we make use of them. now lets make the sauce for the recipe. Take a mixing bowl, add 4tablespoon of tomato sauce, 2 tablespoon of chilly sauce, 2 tablespoon of soya sauce and 1 tablespoon of vinegar to it. Give them a nice mix. If you want to make it more gravylicious then add 1/4th cup of water to it or you can add more amount of sauce instead. Also add 1 tablespoon of all purpose flour to make the gravy little thick.
You can add corn flour instead but I like to use all purpose flour in my gravy. now lets prepare the chili paneer.Take a wok if you have as it gives a very Smokey flavor or use a kadhai or a pan instead. heat the pan/ kadhai/ wok at high heat and add 3 tablespoon of cooking oil in it. when the oil gets Smokey hot then add the slit red chilies, finely chopped ginger and garlic. Cook them for -5 seconds.
Then add the capsicums, cook them for 2-3 minutes and add then add diced and separated onions. Cook them for another 5 minutes and next add black pepper powder. Here I have used freshly grounded pepper it provides very delicious taste to it. So add pepper and salt to the vegetables.
At this stage add the tomatoes too, we don't need to cook the tomatoes completely. cook the vegies and pepper for another 2 minutes, keep stirring. After2 minutes add the sauce we prepared and do add sugar too at this stage. Cook for another 2 minutes on high heat.
Check for salt seasoning as the sauces already contain salt in them. Add the fried/ roasted panner to them. Make sure you add them on last stage or they will become soggy. Give it an amazing mix and Garnish them with handful of chopped spring onions. Switch off the flame and enjoyyy.

here was the recipe for restaurant style chilly paneer. hope you will like it as much as we liked it here at my home.

If you like the recipe plizz share it with your friends and family so that they can enjoy it too , make sure you hit that subscribe button so that you get notified every time we put up a new recipe.

Also follow us on our instagram handle @foodfolio6416, we keep uploading new recipes their too.

Keep cooking

Foodfolio❤❤

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Helloooo everyone anddd we are back.
First of all extremely sorry for suddenly disappearing from the blogs.
I was facing problems in uploading blogs from my phone and it was so very irritating. I took the break thinking this covid situation will end soon and I will be able to get my hands back on my laptop. But that didn't happened till now , I know about the unlock also, but the situation out there is horrifying.
So finally I decided to upload blogs from my phone itself like I used to do, and this is how we are back.

So that was little behind story but now we are back again with a motive to maintain our consistency and with lots of new recepies for you all.

Now Starting back the blogs with an amazing easy breezy , healthy and yummy south Indian recepies for all you south Indian food lovers, SAMBAR.

GET TO KNOW ABOUT THE FOOD:--

According to historians, the earliest mention of sambar in literature can be dated to the 17th century.
Many historians believe that sambar was invented by Tamil king in the mid 1700s.
However some stories states that it was firstly prepared by Maratha ruler Shivaji's eldest son Sambhaji accidentally, when he tried to make dal in the absence of their chef.
Also this dish comes with variety of benefits such as smooth digestion and loads of vitamins .
Also it includes loads of vegetables which are high in antioxidants and fibres.

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INGREDIENTS:---( serve -2)

Onions-- 1 medium size thinly sliced
Tomatoes-- 2 medium sized finnely chopped
Drumsticks-- 2-3medium lengths (cut into 1/2 inch peices)
Channa dal-- 1cup
Brinjal-- 2 small sized ( cut into 1/4)
Potatoes-- 2 medium sized (roughly cut)
Beans -- 3-4 (cut into 1/2 inch peices)
Bottle gourd-- 1/4th cup of peeled small peices
Pumpkin-- 1/4 th cup of peeled small peices
carrot -- 2 medium size ( roughly chopped)
Ginger --1inch ( chopped into juliens)
Salt -- as per taste
Turmeric powder -- 1tablespoon
Tamarind water -- 1/4th cup
Sambar masala--
Curry leaves-- handfull
Cooking oil -4 tablespoon
Mustard seeds -- 1tablespoon
Water -- 4cups
Dried red chilli --1
Red chilli powder -- 1 tablespoon

PROCESS:---

1️⃣ Wash 1cup of channa Dal properly. Then take a pressure cooker, add 3 cups of water and all the chopped vegetables except onion , garlic and tomatoes.

2️⃣Also add 1tablespoon of turmeric

Powder and salt according to taste. Close the lid and cook the Dal and vegetables for 3-4 whistles on medium flame.

3️⃣ Also you can add your favourite vegetables in sambar I have added what I like . You can go with ladyfingers , broccoli, cauliflower and others.

4️⃣ While we prepare masala for this sambar , soak 1/4th cup of tamarind in little water. If you don't have tamarind you can replace it with 2 tablespoon dried mango powder. In that case obviously we don't need to soak it.

5️⃣ After the vegetables are cooked for 4 whistles in the pressure cooker.

Heat a kadhai with 2 tablespoon of oil in it , when it gets smoking hot , add 1dried red chilli , 1 tablespoon of mustard seeds, ginger juliens and handfull of curry leaves.

6️⃣Fry them for 2-3 seconds then add thinly sliced onions and fry them on medium flame until they get transparent. It will take 8-10 minutes , then add chopped tomatoes and fry them until they start leaving oil. This process will take 8-10 minutes.

7️⃣After that add 1 tablespoon of red chilli powder fry them for 2-3 minutes. Next step is to add thee cooked Dal with vegetables to the kadhai , give it a nice mix and them boil.

8️⃣ When it starts boiling add 7-8 tablespoons of sambar masala. I have used "Everest"sambar masala , you can use any of your choice. Also at this stage add the tamarind water to the sambar.

9️⃣If you don't have tamarind them you can add 2 tablespoons of dried mango powder.Give it a nice mix and boil until you get the desired consistency.

Switch off the flame and let it rest for 10-15 minutes so that it can leave all its flavour.

And here your sambar is ready . Garnish it with some grated coconut. You can have it with rice, idli, dosa , utpam ,roti and much more.

Hope you all will like the recepie , tell me in the comments below what you think about it. Share it with your friends and family so that they can enjoy this recepie too.

You can also connect with me on our Instagram handle( foodfolio6416). I am pretty consistent their . We post lots of different recepies and create polls about next blogs too, so follow us their.

Keep cooking

Foodfolio ♥️♥️

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Finally we are on Friday and the time the blog is going to be published weekends are going to be here in hours. So what's your weekend plan. Do share with us in the comments below. Here we bring to you a fruit cake recepie today.
It is full of flavours, as it include fruits, vanilla, chocolate, you are going to enjoy four different flavours in this cake.
Are you thinking about the ingredients of the cake, how you are going to get in this time , don't think about it because we are going to make it from wholewheat which must be present at your home. So what are we waiting for, let's get started.

Also before starting if you want to know the back history of cakes, you can check it out in our previous cake blog.

INGREDIENTS:--

Wholewheat (atta)-- 1.5 cups
Baking soda-- 1teaspoon
Baking powder-- 1 teaspoon
Castor sugar-- 3/4 th cup
Refined oil -- 1/2 cup
Curd -- 1cup
Fruits:-- some chopped and some whole to decorate
Milk -- 1/3rd cup
Vanilla essence-- 1teaspoon
Dark chocolate for frosting-- 1/4, th cup
Cream-- 1/4th cup

*Here I have used some bananas and apples, cherries and some grapes. You can totally take your favourite fruits.

PROCESS:--
1️⃣ Take a bowl and add the curd to it, also add 1teadpoon of baking soda to it. Whisk it well so the curd becomes foamy.
2️⃣ In another mixing bowl add the castor sugar and oil and mix it really well . After mixing add the curd mixture and 1 tablespoon of vanilla essence. And mix it well.
3️⃣ Now take one more mixing bowl and add whole wheat flour and baking powder and mix them really well. And then add these to the liquid mixture bowl.
4️⃣ Give it a mix until you see no flour pockets. But not more than that otherwise the cake will become heavy.
5️⃣ Now add some milk and chopped fruits to the mixture, mix them well.
6️⃣take your favourite shaped baking tray , transfer the batter to it. Now bake the cake on 180 degree Celsius for 30 to 35 minutes until it forms a
golden brown top layer.
7️⃣ Cool it down and demold it.
8️⃣ Using double boiler method melt 1/4 th cup of dark chocolate when it starts melting add 1/4 th cup of cream , mix it well. Switch off the flame when it's completely melt.
9️⃣ Using a spoon or a butter knife spread the chocolate onto the cake and let it set for a few hours in the fridge.
1️⃣0️⃣ Add some whole fruits on top just before serving to decorate the cake as it will become slight black if you decorate it earlier.

NOTE:-- if you want to cook it without oven, check our earlier cake recepie their you can find the way too cook it without oven.

And enjoyyy you chocolate fruit cake made up of whole wheat. Hope you will like the recepie, share it with your friends so that they can enjoy this healthy fruit cake too. Follow us for more such recepies.
Also do follow us on our Instagram page (foodfolio 6416) and Facebook page (Foodfolio) as we keep posting different recepies there too.
Keep cooking
Foodfolio ♥️♥️

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Hello everyone, first of all extremely sorry for not posting any blog yesterday. But we are posting today a very special recepie for you all , hope you will like it.
So few days back we have hosted a "ask me anything" on our Instagram and some of you asked of easy panner recepie. So here we are sharing our easiest paneer recepie, hope you will like it . Tell us in the comments below what you think about it and share it with your friends, that would mean a lot for us.
This is the first panner recepie that I have learned when I was a beginner in cooking , that I still am. Hope this will be helpful for all you beginners.

INGREDIENTS:--(serve-2)

Paneer-- 200 grams (diced )
Onions -- 1large (roughly chopped)
Tomatoes-- 2 (roughly chopped)
Garam masala powder--2.5tablespoon
Corriander powder-- 1 tablespoon
Fenugreek leaves-- 1tablespoon
Red chilli powder--1tablespoon
Turmeric powder--1/2 tablespoon
Cumin seeds--1teaspoon
Cream-- 2tablespoon
Salt-- according to taste
Sugar--1 teaspoon
Water-- 1/4th cup
Cooking oil -- 2tablespoon
Ghee-- 2tablespoon

PROCESS:--

Heat a pan or a kadhai, add 1tablespoon of oil and add 1teaspoon of cumin seeds and the roughly chopped onions. Fry them until they are little brown.
Now add the tomatoes fry them for 2-3 minutes. Now add the garam masala powder and fenugreek leaves to it and fry them until the tomatoes become mussy.
Fry the maslas until they become a thick paste and start sticking to the bottom. At this stage switch off the flame .
Cool the mixture and grind it using a little water.
Now heat the same pan or kadhai with 1tablespoon of oil and 2tablespoon of ghee, add the grinded mixture to the kadhai and fry for 5 minutes on medium flame.
After frying for 5 minutes add Corriander powder, turmeric powder and red chilli powder. Mix them well and fry them until oil start seprating.
Add the diced paneer to the gravy and mix it well. Add 1/4th cup of water to lower the thickness. You can completely skip adding water to the gravy if you like the thick consistency of gravy.
Boil it for 2 minutes and switch off the flame. Now add sugar and cream and switch off the flame . Cover the lid and let it rest for 5-10 minutes.

PERSONAL EXPERIENCE:-- why at the end of any gravy recepie I suggest to let it rest for 5-10 minutes? After resting for 10-15 minutes the gravy becomes little thick and more flavourfull. In-between these resting time the spices leave all the flavours to the gravy.

Hope you all will love the recepie. Tell us in the comments what you think about it.

Also do follow us on our Instagram (foodfolio 6416) as wee keep posting recepies their also.

Keep cooking

Foodfolio♥️♥️

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Another Friday another recepie day and here we are with a tangy but sweet yumm recepie.
Finally the mango season is here and today's dish is related to that. It's Aam ki launji. From my childhood, it's like a traditional dish Or a fixed dish that every mango season my mom and my grandmom prepares. The two dishes are fixed 1st is mongo pickle and 2nd is this aaam ki launji.

Weekend are here so , it's the perfect time you can make it , as you will have time and off from work.

KNOW ABOUT THR DISH:--

I have no idea about its history. I cannot find anything on Google also.
This is what I have eaten from my childhood and learnt it from my grand mother and mom.
So let me know in the comments below if you have any knowledge about its origin or something.

INGREDIENTS:--

Raw mango --500 grams
Jageery-- 200 -250 gram
Oil -- 2tablespoon
Cumin seeds--1/2 tablespoon
Fenugreek seeds-- 1/2 tablespoon
Fennel seeds-- 1tablesapoon
Turmeric powder--1/2tablespoon
Red chilli powder1/2 tablespoon
Salt-- according to taste
Garam masala--1/2 tablespoon
Red chilli-- 1

PROCESS:--

peel all the mangoes and take out all the pulp from them. Cut them into desired shape. I personally like them to be thin and long.
Now heat a pan, heat 2tablespoon of oil. Now add cumin seeds, fenugreek seeds, fennel seeds red chilli and turmeric powder.
Saute them for 1-2second and add the chopped mango peices. Fry them well with the spices , so that they get a coating oof masalas over them.
Fry them for 5-8 minutes and then add 1cup of water. Mix it well.
Then add salt and ree chilli powder ,mix them well and cover the lid. We need to cook them until they get soft or mussy.
Check them after 8 minutes, if they are not mussy cook them for another few minutes.
After the mango peices got soft , add jageery. Just cut them into small peices so that they melt quickly , also add garam masala, mix them well and cover the lid.
We need to cook it until the jaggery completely melts into the mango pulp. It will take hardly 8 minutes.
After 8 minutes check whether the jaggery has melted completely or not. If they are melted completely,mix them well and cook them for another 3, -4, minutes covering the lid to thicken the sauce.
If they are not cooked in 8minutes, cook them for another few minutes.
You can completely thicken it according to your choice. And here it's ready your AAM KI LAUNJI.

You can easily keep it for 20-25 days in fridge. Just make sure you cannot bring it close to water.

Hope you liked the recepie, comment down below what you think about it. Follow us for more such recepies.

Also do follow us on Instagram (foodfolio 6416) as we keep posting different recepies there too.

Keep cooking

Foodfolio ♥️♥️

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Hello everyone, how you guys are doing? Hope you all are fine and healthy. Another Tuesday and we are here with another recepie.

Today's recepie is chilli mushroom. I was thinking to cook this from such a long time, but was not sure about its taste as it's been a year I have tasted this in some restaurant. But finally I tried it and guess what I loved it. Hope you guys will enjoy it too.

KNOW ABOUT THE DISH:--

Mushrooms contain vitamin B and a powerful antioxidant know as selenium which helps to support the immune system.
Mushrooms have some therapeutic properties that can help in lowering cholesterol in overweight adults.
They are founded high with two antioxidant named ergothioneine and glutathione which are associated with anti aging properties.
They are believed to treat anemia as they are rich in iron.
They make our bones strong as they contain good amount of calcium.

INGREDIENTS:--(serve--3-4)

Mushroom--- 200gram
Capsicum-- 1large diced
Onion--1large diced
Tomatoes-- 1medium (deseeded) diced
Pepper powder--2-3tablespoon
Chilli powder--2tablespoon
Cumin powder-- 1tablespoon
Garlic -- 8-10cloves finely chopped
Ginger--2inch finely chopped
Salt
Cooking oil
Tomato sauce-- 7-8 tablespoon
Chilli sauce--2-3 tablespoon
Soya sauce-- 2 tablespoon
Cornflour-- 1tablespoon

PROCESS:--

First step is to clean the mushrooms and cut them into half or in your desired size.
Take a pan or a kadhai heat 1/2 tablespoon of oil and fry all the mushrooms, they will leave a lot of water, fry them until they get all dry.
Switch off the flame. Now take a kadhai or a pan heat 2tablespoon of oil, add the chopped ginger garlic to it and fry on medium heat for 1-2 minute so that the oil gets the flavour of garlic and ginger.
Now add the diced capsicum and fry them for 3-4 minutes on high flame then add the diced tomatoes and onions. Add the black pepper powder and chilli powder to it.
Fry them for another 3-4 minutes.We don't need to completely cook the tomatoes and onion.
While the onions and tomatoes are getting sauteed let's prepare for the sauce.
Take a bowl, add the sauces and also add 1tablespoon of cornflour and mix them well. There should be no lumps in the batter.
Also if you don't have cornflour you can use all purpose flour that is maida.
After cooking the veggies for 3-4, minutes add the sauces to the pan and cook them for another 3-4 minutes.
If you want to make more thin gravy you can add a little water.
Switch off the flame and let it sit for 5minutes .

And here it's ready , your own yummy chilli mushrooms. Do tell us in the comments section below what you think about it , share it with your friends and follow us for more such recepies.

Also follow us on Instagram (foodfolio 6416) as we keep posting videos and recepies their too.

Keep cooking

Foodfolio ♥️♥️

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Hello everyone, hope you guys are doing well and are safe. For a change not repeating my "happy" lines. So weekends are around the corner and here is our weekend recepie.

I guess this is the second snack recepie I am posting . So this weekend's recepie is some chilli garlic noddles.

We would never let you miss your favourite dishes from restaurants , so here is another popular recepie for you guys.

but before that do you guys know where does the noodle get its name and fame. Continue reading to know 🤗

KNOW ABOUT THE DISH:--

Noodles are a type of food made from unleavened dough which is rolled and cut into long stripes.
The word was derived in the 18th century from the German word "nudel"
Prior to the discovery of noodles at the Lajia archaeological site, other theories suggest noodles were first made in the middle East and introduced to Italy by the Arabs.
Also do you know that 6th October is celebrated as national noodle's day.

INGREDIENTS:---

Noodles-- 300grams
Green chillies--2 (finely chopped)
Garlic--- 5-7 cloves(finely chopped)
Soya sauce-- 2tablespoon
Tomato sauce-- 1.5 tablespoon
Chilli sauce-- 1tablespoon
Vinegar---2tablespoon
Black pepper-- 1.5 tablespoon
Salt-- according to taste
Cooking oil
Onions-- 1large thinley sliced
Carorots-- 1 cut into juliens
Green capcicum-- 1 medium size (thinley sliced)
Beetroot--- 1small sized (into Juliens)
Cabbage--- 1 bowl(shredded)
French beans-- 5-6 (cut into sliced long peices)
Spring onion greens - just for garnish.

PROCESS:---

The first step is to boil the noodles. For that take a pan, pour enough water, add a little salt. When the water starts boiling add the noodles to it , when the noodles are 90percent cooked switch off the flame and strain them.
Make sure you don't overcook the noodles. For that what I do is boil the water for the noodles switch off the flame and put the noodles in the water and keep a check on them , when they get 90% soft , then I strain them.
Also after straining them wash them with cold water to stop the cooking process and put 1 tablespoon of in noodles and mix well. This will make sure that the noodles doesn't stick.
Now heat a pan, add 2-3 tablespoon of cooking oil, add the finely chopped garlic and chilli and fry them for at least 2seconds , so that their flavour get infused in oil.
Then add the sliced onions and saute them until they get transparrent , we don't need to completely cook the onions.
Now add all the vegetables. You can add on your other favourite vegetables, like green bell pepper, red bell pepper and others. It's completely your choice.
Fry them on high flame for 2-3 minutes. High flame will ensure that the vegetables don't get mussy.
Now add 2tablepoon of vinegar, 2tablespoon of soya sauce, 1tablespoon of chilli sauce and 1tabelpoon of tomato sauce. Mix them well and add 2tablwspoon of black pepper powder.
Mix the black pepper powder well and start adding the cooked noodles to the pan
Mix the noodles well with the vegetables. Use 2 ladles to mix the noodles , it will ensure that the noodles doesn't break.
After mixing fry them for 2seconds , switch off the flame.
Serve them hot.
Also you must have noticed that we have not used salt , because the sauces already have salt in it. But before serving check the salt , if you need more you can add it.
Garnish it with some spring onion green. We have not used it because I personally don't like it's taste that much and also it was not available in my kitchen that time .

So here was the recepie for chilli garlic noodles. Hope you guys liked it . Share it with you friends so that they can enjoy the recepie too.

Comment us below, what other recepies you want us to post , and Alos comment what do you think about this recepie.

Follow us for more such recepies. Also do follow us on our Instagram handle (foodfolio 6416) as we keep posting some recepies there too specially the easy peasy quick recepies.

Keep cooking

Foodfolio♥️♥️

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INGREDIENTS :-- (serve 4 person)

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