2 cups Banana Stem ( layers taken off and core cut into bits)
1 green chilli
½ Mustard seeds
¼ scraped coconut
A small ball tamarind
6 red chillies
A pinch Asafoetida or Hing
1 tsp salt
Seasoning:
½ tsp mustard seeds
½ tsp Fenugreek seeds or methi seeds
½ tsp urid or black gram dhal
3 small red chillies
1 sprig (10) curry leaves
A pinch Asafoetida or Hing
3 tbls oil
Method
Boil the Kandi bits in little water and one tsp salt. When boiled, cool and grind along with green chilli, mustard seeds, tamarind, red chillies, coconut, asafoetida and water.
Heat a pan and add oil. Add mustard seeds, red chillies, fenugreek seeds, urid dhal, asafoetida. When urid dhal turns brown, add curry leaves and cook for 30 seconds. Add the ground mixture. Mix and check for salt (add if required). Cook on slow flame for 2 minutes. Remove from stove.
Mix well and add more water if required (watery consistency)
Keep aside for 30 minutes
Frying:
Heat a non-stick or Dosa pan. Apply little oil. Spread the batter on the pan- Close with lid and cook on medium heat. Apply little ghee or clarified butter. Remove when crisp.
Have with coconut chutney or sambhar or dry coconut chutney.
1 Kg of Cooked Noodles (Chinese Supermarket) or Noodle Packets ( to be boiled and drained)
200 gms Round Beans (sliced into strips)
200 gms Carrots (cut into 3 to 4 pieces, julienned-thin long strips)
2 Capsicums (seeded and sliced into strips- lengthwise)
1 Bunch Spring Onions (sliced)
I Cup Boiled Prawns (raw prawns, shelled, deveined, boiled with salt, vinegar, turmeric powder and water).
200 gms Ham (sliced into strips)
200 Gms Chicken Breasts (boiled with salt, vinegar, turmeric powder and water)- sliced into strips when cool.
5 seeds Garlic (sliced)
4 tbsp Soy Sauce
2 tbsp Tomato Sauce
2 Tbsp Chilli Sauce
1 tsp Pepper Powder
2 Eggs (for Omelette- garnishing)
Half cup chilli oil for frying
Chilli Oil
In a pan heat a cup of chilli oil and when hot (not smoking) add two tbsp chilli powder and remove. When cool, drain through a cloth or old handkerchief. Use this oil for frying the noodles and ingredients.
Noodles
Boil water in a vessel. Drop the noodle packets (break the slab of noodles into pieces and drop into water). After 2 to 3 minutes, add 1 tsp of oil (to prevent the noodles from sticking). Cook for a couple of minutes more and then drain the noodles. Pour cold water and drain completely. Allow to cool.
Method:
In a pan heat little oil and then prepare egg omelette. Cut into strips and keep aside for garnishing.
Heat 1 tbsp of chilli oil or any oil and fry the boiled noodles in batches. Remove into a vessel for mixing. Next, heat 1 tbsp of chilli oil or any oil and fry the cut vegetables. Remove into the mixing vessel. Next, heat another tbsp of Chilli oil or any oil and fry the chicken, ham and prawns one by one and add to mixing vessel. Mix all the ingredients and noodles.
Sprinkle Pepper Powder and sauces into the mixture, add the omelette strips and mix well.
Cooking With Dexter 