Homemade Cooking Recipes and Cooking Tips

Veg Noodles

Paneer Noodles

Paneer Noodles

Paneer Noodles is a delightful recipe for all the vegetarian and paneer lovers. This is the season of lent and thought of sharing something special with Paneer. I was basically a noodles lover since my childhood. My lazy days of cooking goes with maggi noodles even now. Who can’t resist the taste of maggi noodles ?

Basically I don’t support giving maggi noodles to toddlers and kids. Nowadays, Markets had introduced millet and atta noodles, which tends to be the healthier version of noodles. I don’t prefer adding ajinomoto in my chinese recipes. With rich vegetables and sauces alone, you can make your noodles taste better.

The noodles I had taken here is of atta noodles, which are commonly called as hakka noodles or egg noodles. They are commonly available in transparent packets. My toddler also loves noodles. Thinking of her, I took atta noodles packet from my go to supermarket. Along with noodles I bought a paneer pack also.

Dinner preparation began with the opening of noodles packet. Using hands, crush the noodles net to medium length pieces. Take a large vessel with water. When the water boils, add noodles to it along with salt. Once the noodles are cooked, strain off the excess hot water using a colander. Then add cold water over the colander. This makes the noodles non-sticky. Keep the cooked noodles aside.

Now heat oil in a kadai and saute paneer till it becomes golden in color. Remove paneer cubes from the kadai and keep it aside. Then saute all the vegetables one by one. Do not overcook the vegetables. Cook till the raw taste is gone. But it should be crispy and the vegetable colours should also be maintained. Over cooking makes our noodles look dull at the time of eating the same. So orange carrots and green beans makes the look awesome.

After sauting of vegetables, add all the sauces. Then combine the vegetables with paneer and the cooked noodles that is kept aside. Garnish the noodles with celery. You can serve the noodles hot with your favourite curries. Gobi manchurian, chilli paneer, paneer butter masala, etc. are good accompaniments for this delicious paneer noodles. As a noodles lover, I eat the same without any side dishes. How about you ? Do you prefer having noodles without accompaniments ? Do let me know in the comments section.

Ingredients :

  1. Noodles – 1 big packet of 4 nests
  2. Onions, chopped medium sized – 2
  3. Carrot, chopped to thin long slices – 1/4 cup
  4. Beans, chopped straight – 1/4 cup
  5. Cabbage, chopped medium sized – 1/4 cup
  6. Capsicum chopped – 1/4 cup
  7. Paneer cubes, cut into small pieces – 200 g
  8. Green chillies, chopped – 2
  9. Tomato sauce – 2 tablespoon
  10. Chilli sauce – 1 tablespoon
  11. Soy sauce – 2 tablespoon
  12. Pepper powder – 1/2 teaspoon
  13. Salt – to taste
  14. Oil
  15. Celery chopped – 1 teaspoon

Method of preparation :

  1. Take a large vessel and add sufficient water in it to boil the noodles.
  2. Once the water becomes hot, add salt and the noodles nest to it.
  3. Cook the noodles for 8 to 10 minutes. Cooking time differs with brands. Now transfer the noodles to a colander to strain the hot water.
  4. Add cold water over the noodles to make it cold, hence they do not stick each other.
  5. Keep the cooked noodles aside.
  6. Heat oil in a kadai and add the paneer cubes. Stir fry until golden brown and then keep it aside.
  7. To the same kadai, pour little more oil and then add onions and green chillies.
  8. Now add carrot, beans and cabbage one by one. Do not overcook the vegetables. Saute the vegetables and make sure they are crispier and the vegetable colours are maintained.
  9. Add capsicum, followed by tomato sauce, chilli sauce and soy sauce.
  10. Now add salt and pepper to the vegetables.
  11. Add roasted paneer cubes and stir fry it with vegetables for a minute.
  12. Add cooked noodles to the sauted vegetables and combine altogether.
  13. Finally garnish the noodles with celery and serve hot.
Benefits of steamed cooking

Benefits of steamed cooking

Steaming is one of the healthiest cooking methods. As food is not immersed in water, nutrients that can leach into water are preserved and food cooks without the need for fats. This is an energy-efficient method, which uses only a small amount of water. Water expands enormously when it turns to steam, and contains energy called “latent heat” , released when it strikes the cool food.

Here food is positioned above water rather than in it, and heat is transferred to the food via steam. This cooking is best for vegetables, fish steaks and fillets, chicken breasts, breakfast dishes like puttu, rice flour dumplings, idli etc. If using a steamer with more than one tier, place meat or fish on the bottom tier to avoid dripping onto food below.

Heat a small amount of water in the bottom pan of steamer. When heated, the movement of water molecules quickens, energy increases, and the water temperature rises to 100°C. When the water starts boiling, steam is produced and gets distributed evenly. Place the vegetables in the steamer basket above the water. When the steam comes in contact with the vegetables, it cools and condenses back to water releasing vast amounts of latent heat. Then remove the steamer basket from the pan and take off the lid to prevent the vegetables from becoming too soft.

Steaming can be done with minimum amount of water as rising steam condenses back into droplets. Food in a steamer should be loosely packed so that steam can circulate around it freely. Cooking time is slightly longer than boiling as food is surrounded by a film of condensed water. Steaming preserves sweetness and texture of food. Steaming can also retain the vitamins and minerals in food.

So, choose steamed cooked food in your diet and lead a happy and healthy life.


Cashew nut chutney

Let us see the ingredients required to make this dish

 Raw cashew nuts 1 cup

 Lemon juice ¼ tbsp

 Salt 1 tbps

 Ginger half inch piece

 Green chilis 1 – 2 nos

 Water ½ cup

 Coriander leaves chopped 2 tbsp

Now let us see the method of preparation.

Mix cashews, lemon juice, salt, ginger and chillies with a quarter cup of water. Blend it together in a mixer until it is smooth paste. Add more water as necessary to produce a loose paste. Now transfer it to a bowl. Add fresh coriander and keep it refrigerated for 2 days. The paste will get thick. After that add water as required and serve.

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