Take a shortcut for your next Summer Party appetizer use bakery brought toast or Rusk! A simple and colourful snack that easy for kids to put together.
It is heartening to hear from you guys! Believe me the last few months I have really missed blogging and interacting with you all. Even my organising, cooking and presentation suffered everyday!
Bah am I getting sentimental? Not at all like me, so enough of sentimental rambling now getting down to the post that I have been planning for a long, very long time.
We have chapatti morning and evening, you can safely say that it is our staple food. So they are always some lying in the casserole, yes leftover. I generally convert them to phodni chi poli but the girls find ways to avoid eating it.
The other day I read in Tarla Dalal’s newsletter about Chapati Masala Noodles I decided to try it and forgot in my morning rush what I had read. The only thing that I remembered was that the chapatti was cut in long strips, which I got hubby dear to make. The rest was a Chinese stir fry which the girls, their grand father and father loved.
I think one day I will make it the way it was intended!! Right now things are okay & I would rather not rock the boat!
2 tblspn oil
2 cloves garlic crushed
2 onions sliced lengthwise
1 carrot julienne
1 capsicum, sliced lengthwise
1 cup cabbage chopped
2 green chillies sliced (optional)
1 tblspn Soya sauce
1 tsp chilli sauce
1 tblspn tomato ketchup
7 chapattis cut in long strips
Chopped Spring onion greens
Coriander for garnishing
1. Heat oil in a kadhai. Add the garlic and fry till it turns brown.
2. Add the onions and stir till translucent.
3. Add the carrots, stir then in quick succession add the cabbage, capsicum and stir.
4. Add the sauces stir well. Add salt if you need I did not.
5. Add the chapatti strips and serve immediately garnished with the spring onion and coriander..