Chef Meena Sudhir welcomes you all to Kitchen Galatta with noodles kichadi, a Chinese based recipe with an Indian twist. Fusion is one of her strengths and watch mellow noodles explode with new Indian flavor. Following suit is Chef Durga who fuses paneer and potato to make a crispy evening snack that is sure to be the all time favorite of your kids very soon
INGREDIENTS – NOODLES KICHADI – Noodles, Potato, Carrot, Onions, Grated Coconut, Green peas, Oil, Turmeric Powder, Salt, Green chilli, Fried Groundnuts, Lemon juice, Coriander Leaves, Curry Leaves
PROCESS –
• NOODLES KICHADI
• Fry onions, green chillies in a kadai
• Add potatoes, carrot and peas and cook well
• Add turmeric, noodles and salt to the cooked vegetables
• Add coriander, groundnuts and coriander as a final touch
PANEER POTATO BALLS – Baked potato, Paneer, Grated cheese, Salt, Butter, Pepper, Corn flour, Bread crumbs
• PANEER POTATO BALLS
• Mix boiled potatoes and grated paneer in a bowl
• Add cheese, green chilli paste, salt and white pepper to this
• Make into balls, coat with corn flour and bread crumbs and fry
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