Don’t you agree that older people are generally hesitant to explore different cuisines and newer tastes? At least I’ve had that experience many a times! We like to explore different cuisines, different tastes, like to experiment with food more often whereas parents and in-laws find it a bit of a challenge to adapt!
While most of the time it is traditional, authentic Indian food that is cooked at home, we sometimes want to have some international food or some other non-native food! Some examples being pastas, pizzas, chinese, etc. Some of the foods will be readily accepted, some will be out-rightly rejected and some need some acclimatization!
One such that belongs to the latter category is Noodles. While we love the Indo-Chinese version of the noodles, the initial few times, it was outrightly rejected. But recently there was some affinity towards it. But FIL was not yet sure about his liking towards the Chinese variety, so he asked me to make a totally Indian version too, similar to our very own Chitranna (err.. should I call it chitra-noodles!?!?!)
Whatever you name it, I divided the cooked noodles into two parts and made this in one part and the Indo Chinese way with the other. And when serving I did serve this first which he did like, and then gave a sample of the other one.
Whew, he asked for a second serving!! When asked which one, he wanted both of them!! And all he had for lunch that day was noodles, though I had made rice and rasam also to be on the safer side! Now I need not worry about the acceptability of another cross cultural cuisine!
Well, did I mention, this version is also equally good, with our own Indian spices going in to give our own taste to the Chinese -noodles?
Cooking time : 10 min
Serves : 5-6
Chinese Noodles - 250 g
Water - 8 cups
Green chilies - 5-6, as per taste or chili sauce
Cooking oil - 2-3 Tbsp
Mustard seeds - ½ tsp
Urad dal - 1 tsp
Turmeric - a big pinch
Green Peas - ½ cup
Curry leaves - a couple of sprigs
Fresh coconut - 2 Tbsp, grated
Coriander leaves - abt a Tbsp, chopped fine
Salt - 1 tsp or as per taste
• In a large pan bring water to boil
• Add a pinch of salt, a few drops of oil and add the noodles
• Cook for a couple of minute till just done - or as per the instructions on the packet
• When done, pour it over a colander to drain the water and separate the noodles with a fork
• Keep aside for 5 minutes to cool
• In a pan, heat oil, add mustard seeds and allow to splutter
• Add urad dal, slit green chilies, curry leaves and sauté
• Add green peas and let it cook till tender
• When almost done, add turmeric, grated coconut and salt and mix well
• Mix in the spread noodles and chopped coriander leaves
• Mix thoroughly and let the ingredients combine well with the noodles
• Serve warm!