| |
| Ingredients: |
 |
| 1
Packet of Top Ramen Masala, |
| 1
Small onion, 1 medium size tomato, |
| 1
chilli, Coriander(to one's liking), Juice of 1/2 a lime |
| Boiled
potato (Optional) |
| Method: |
Boil
smoodle for 1 minute. Strain and put in a bowl. Add
the garnish mix to the smoodles while still hot and
stir, Add all other ingredients in the bowl. Toss with
a spoon. Your Chaat 'O' Smoodle is ready. |
| |
| Ingredients: |
 |
| 1
Packet of Top Ramen Chicken, 1 tablespoon oil, |
| 100
gms assorted vegetables, 1 fried chilli chopped, |
| 1
small onion, 1 teaspoon ketchup, 1 teaspoon coriander, |
| Chicken
or other meats (Optional) |
| Method: |
Boil
smoodles for 1 minute and strain. Put the hot strained
smoodles in a bowl. Heat oil in a frying pan, add the
onions with the vegetables and chilli (Chicken too).
When all the ingredients are fired, approximately 3
minutes later, add the ketchup and the garnish mix.
Toss in the smoodles in the pan and mix for about 1
minute. Sprinkle coriander on the top and serve hot. |
| |
| Ingredients: |
 |
| 1
Packet of Top Ramen Tomato, 2 medium size potatoes, |
| 1/2
teaspoon ginger garlic paste, 1 green chilli diced, |
| 1
teaspoon chopped coriander, 100 gms besan flour (chick |
| peas),
Pinch of salt. |
| Method: |
Peel
the potatoes, cut into medium size cubes and boil in
water. Simultaneously boil the smoodles in another vessel
for 1 1/2 minutes and strain. While still hot, add the
garnish mix and other ingredients to the smoodle and
mix well. When the potatoes are boiled, strain and mash.
Add the mashed potato to the smoodle mixture and work
with hands till it can be moulded into small balls.
Spread the besan on a plate so that it covers the whole
surface. Take each bonda individually and roll it in
the besan so as to coat it evenly. Deep fry the bondas,
pat dry with paper or tissue so as to absorb the excess
oil and serve. |
| |
| Ingredients: |
 |
| 1
packet Oye Tomato Smoodles, 2 large pizza bases; |
| for
tomato sauce - 1 tbsp chopped onions, 1/4 tsp |
| chopped
ginger, 1/4 tsp chopped garlic, 1/2 cup tomato |
| ketchup;
for pizza topping - 1/4 cup shredded cabbage, |
| 1/4
cup shredded capsicum, 1/4 cup shredded carrot, |
| 1/4
cup shredded spring onion, 1/2 - 1 cup cheese, |
| 2tbsp
oil, salt and pepper to taste for both of the above |
| (Ajino-moto
optional) |
| Method: |
Prepare
Oye Tomato Smoodles as instructed.
Dry excess moisture and keep aside.
Tomato Sauce : Heat oil. Add chopped
spring onions, chopped ginger, garlic, salt and pepper
(Ajino-moto optional). Add tomato ketchup and water.
As it comes to boil, thicken with a mixture of flour
and water.
Pizza topping : In 2 tbsp oil toss
shredded cabbage, carrot, capsicum and spring onions.
Add salt and pepper.
Smoodle Pizza : Put a thick layer of
sauce on pizza base, then a layer of Smoodles followed
by the topping mix and sprinkle grated cheese. Bake
in oven at 150'C - 200'C till ready. |
| |
| Ingredients: |
 |
| 1
packet Funky Chicken Smoodles, 5-6 chopped spring |
| onions,
1/4 tsp chopped garlic, 1/4 cup chopped celery, |
| 1/2
tsp chilli sauce, 1 tsp soya sauce, 1 tsp tomato sauce,
|
| 1-2
tbsp oil, salt and pepper to taste. (Ajino-moto optional)
|
| Method: |
Prepare
Funky Chicken Smoodles as instructed.
Heat oil and add chopped garlic, chopped celery and
the chopped white portion of the spring onions. Add
salt, pepper, chilli sauce, soya sauce and tomato sauce.
To this add 2-3 cups water(Ajino-moto optional). As
soon as the mix comes to a boil, add the prepared smoodles.
Thicken with corn flour, if required. Serve hot, garnished
with green ends of spring onions. |
| |
| Ingredients: |
 |
| 1
packet Macho Masala Smoodles, 4 large capsicums, |
| 1/2
cup diced paneer cubes, 1/2 cup diced tomato cubes, |
| 1/4
tsp finely chopped onion, 1/4 tsp finely chopped ginger,
|
| 1/4
tsp finely chopped garlic, 1/4 tsp red chilli powder,
|
| 1/4
tsp cumin powder, oil for frying, salt and pepper to |
| taste.
|
| Method: |
Prepare
Macho Masala Smoodles as instructed.
Dry excess moisture and keep aside.
Cut capsicums into half lengthwise and deseed. Fry chopped
onions in 2 tbsps oil along with ginger & garlic.
Add diced paneer and tomato along with masalas. Add
prepared Smoodles to this and mix well. Stuff each capsicum
with the filling and seal filling with a thick paste
of flour and water. Deep fry or bake in moderate oven
till done. |
|
|
| Ingredients: |
 |
| 1 packet Top Ramen smoodles(oye tomato) |
| 1/2 cup sweet corn kernels, cooked and crushed |
| 2 spring onions, finely chopped |
| 1/2 cup grated cheese |
| 1/2 dried bread crumbs cup bread crumbs |
| Dried bread crumbs for coating oil to shallow fry |
| Method: |
1. Cook the smoodles as per the instructions on the packet. Cool slightly.
2. In a bowl, combine the smoodles, sweet corn, spring onions, cheese, bread crumbs and mix well using your hands.
3. Divide the mixture into 12 equal portions and shape into cutlets.
4. Coat the cutlets with dried breadcrumbs and shallow fry in oil on both sides till golden brown.
5. Serve hot with ketchup or green chutney.
|
|
|
| Ingredients: |
 |
| For the smoodle Basket |
| 1 packet Top Ramen smoodles Macho Masala garnish to be kept aside(parboiled) |
| 2 tsp cornflour, salt to taste, oil for deep frying. |
| For the Vegetable Stir Fry |
| 1/4 cup spring onion whites, sliced |
| 1 tsp garlic - finely chopped, 1 green chilli - chopped, |
| 1/2 tsp ginger - grated, |
| 6 10 8 asparagus, cut into 25 mm.(1") pieces (parboiled) |
| 1/2 cup baby corn, sliced diagonally (parboiled) |
| 1/2 cup capsicum - diced |
| 1/2 cup snow peas, cut lengthwise(parboiled) |
| 1/2 cup French beans, cut diagonally(parboiled) |
| 1/2 cup bean sprouts |
| 1 packet macho masala garnish, 1 tbsp oil & salt to taste. |
| For the Garnish |
| 11/2 tsp sesame(til) seeds, toasted. |
| Method: |
For the Smoodle Basket:
1. Spread the smoodles on a kitchen towel and dab lightly to absorb all the moisture.
2. Sprinkle cornflour and salt on the noodles and mix lightly. Divide into 2 equal portions.
3. Place the half smoodles in a strainer to make a basket, along the mesh of the strainer.
4. Heat the oil, hold the smoodles in the stainer on top and pour the hot oil in the strainer, using a ladle, to fry the basket.
5. Keep pouring the oil on all sides until the noodles are golden brown.
6. Remove carefully from the strainer and place on absorbent kitchen paper.
7. Repeat with remaining smoodles to make another basket.
For the Vegetable Stir Fry:
1. Heat the oil in a pan, add the spring onion whites, garlic, green chilli and ginger and saute for a few seconds over a high flame.
2. Add the asparagus, capsicum, snow peas and French beans and saute for 1 to 2 minutes. Add the smoodle garnish mixture and toss.
3. Add the bean sprouts and salt if required and mix well. Remove from the flame and keep aside.
How to Proceed:
1. Just before serving, place half the salad in one basket. Repeat to fill the other basket.
2. Serve immediately, garnished with the toasted sesame seeds.
|
|
|
| Ingredients: |
 |
| For the Pan fried smoodles |
| 2 packets Top Ramen smoodles(your favourite flavour) |
| 2 tbsp oil |
| For the Vegetables |
| 12-15 mushrooms |
| 1 cup green peas |
| 1/2 tsp finely chopped garlic |
| 1 tbsp finely chopped green chillies |
| 1 tbsp soya sauce |
| 1 heated tbsp cornflour |
| 3/4 cup water |
| 2 tbsp oil |
| Method: |
For the Pan fried smoodles
1. Cook the smoodes as per the instructions on the packet and allow to cool slightly.
2. Add the cornflour.
3. Heat a little oil in a large non-stick pan.
4. With the help of 2 spoons arrange half the smoodles in the pan to form a 100 mm.(4") diameter circle.
5. Drizzle a little oil and cook over a medium flame till the noodles are crisp.
6. Turn the smoodle pancake and cook on the other side as well till it is crisp. Slide onto a serving plate and keep aside.
7. Repeat to make another one.
For the Vegetable:
1. heat the oil in a wok on a high flame and add the garlic, green chillies and fry for a few seconds.
2. Add the mushrooms and peas and cook for a while till the mushrooms are tender.
3. Mix the soya sauce, cornflour and water. Add to the vegetables. Add a little salt and Ajinomoto if you like.
How to Proceed:
Spread the smoodles in a plate and top with the vegetables.
How to Proceed:
1. Just before serving, place half the salad in one basket. Repeat to fill the other basket.
2. Serve immediately, garnished with the toasted sesame seeds. |
* Recipes by Tarla Dalal
|
|
| Send your recipes to recipes@indonissin.com. You could win the recipe of the month award. Moreover your recipe will also be featured in our recipe corner section. |
|
|
