Rice Noodles Platter

Recipe by
Total Time:
1 hour
Serves:4
Rated 3 based on 100 votes
3
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Healthy Choora Dahi, Best Veg schezwan fried rice, Easy Udupi Dosa

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3

Ingredients

  • For Noodles:
  • 1.5 cups - boiled noodles, kept warm and drained
  • 1/2 cup - moong Bean sprouts
  • 1 tbsp - Butter
  • salt to taste
  • For Veg Korma:
  • 1/2 cup - Coconut Milk
  • 1/2 cup - whole Milk
  • 2 - Green chillies
  • 2 - Red Chillies
  • 4 flakes - garlic, peeled
  • 1 - large potato, boiled
  • 1 cup - mixed, boiled vegetables
  • 2 - tomatoes, boiled, pureed and strained
  • 1 - capsicum, chopped into chunks
  • 2 - onions, chopped
  • 1 tbsp - coriander, finely chopped
  • 1/2 cup - fresh Cream
  • 5 to 6 - cashews
  • 1-inch stick - Cinnamon
  • 2 - Cloves
  • 1 - Bay Leaf
  • 2 to 3 - peppercorns
  • 1/2 tsp - Cumin seeds
  • 1/2 tsp - mustards seeds
  • 2 tbsp - Ghee or oil
  • salt to taste
  • For Cabbage:
  • 1 cup - cabbage, chopped
  • 1 - green chilli, chopped
  • 1/2 - tomato, chopped
  • 1/2 - onion, chopped
  • 1 tbsp - coriander, chopped
  • 1/2 tsp - Turmeric powder
  • 1/2 tsp - Red Chilli powder
  • 1/2 tsp - Amchoor (dried mango) powder
  • 1/2 tsp each - cumin, Mustard Seeds and Urad Dal
  • 2 to 3 pinches - Asafoetida
  • 1 tbsp - oil
  • salt to taste
  • For Puri:
  • 1 cup - flour
  • 1 tsp - Ghee or oil
  • oil to deep fry
  • salt to taste

How to Make Rice Noodles Platter

  • For Veg Korma:
  • Dry roast cinnamon, pepper, cloves, bay leaf and cumin.
  • Grind to a fine powder and keep aside.
  • Stir fry onion in 1 tsp ghee till transparent.
  • Grind together tomato, red chilli, half of the fried onions and garlic to a paste.
  • Grind cashews to a powder and keep aside.
  • Heat remaining ghee and fry potato chunks till golden. Drain and keep aside.
  • Fry capsicums, drain and keep aside.
  • Add mustard seeds and allow to splutter.
  • Add mixed vegetables, stir for a minute, then add ground spices and mix.
  • Add fried onions, ground paste, cashew powder, coconut milk, milk and stir till it starts to boil.
  • Add fried vegetables and simmer. To thicken stir in fresh cream and bring back to boil to a thick gravy.
  • keep hot till required.
  • For Cabbage:
  • Heat oil in a heavy pan. Add seeds and dal, allow to splutter.
  • Add asafoetida and green chilli and stir. Add cabbage and sprinkle a few drops of water.
  • Stir gently and add all other ingredients. Do not stir.
  • Cover and simmer for a minute or two and take off from fire.
  • Mix very well.
  • For Noodles:
  • Boil noodles in hot water as per manufacturer's instructions.
  • Do not overcook them, or they will get mushy.
  • Put sprouts in boiling water for 2-3 minutes, drain and keep aside.
  • Heat butter. Add sprouts and toss for a minute. Then take off from fire.
  • Toss into noodles and mix gently.
  • For Puri:
  • Make dough from ingredients and deep fry.
  • To serve:
  • Serve vegetable korma in a small bowl next to noodles.
  • Pile cabbage at other end.
  • Arrange puris next to cabbage.