Cheesy Noodle Burger

                                                                       

If you can't beat them, join them! Right? It is a given that you cannot wean children away from instant noodles. (Well, at least I could not, though I tried my best! ) So here is the thing. Why not try to add some vegetables and cheese to make it a little nutritious. This way even though it will remain a fun food it will not be entirely a junk food!

Try this twist to the regular instant  noodles and delight the kids. I may not be a kid but I enjoyed it too:)

Ingredients:  

1 packet instant noodles ( any flavour)
2 tbsps grated cheddar cheese
1/2 tsp garlic, crushed
1/4 cup sweet corn, tinned, whole kernel
2 tbsps capsicum, cubed
1/4 tsp black pepper powder
Salt to taste
Pinch of red chilli flakes
2 burger buns
1/4 cup caramelized onion rings
2 tbsp fresh coriander leaves
Butter as required
1 tbsp oil

Method:   Prepare noodles as per directions  using the  enclosed spice sachet. Once the noodles are ready add grated cheese, chopped coriander leaves, capsicum cut in small cubes, sweet corn, salt , pepper, red chilli flakes and garlic. Mix well.
                                                                     

Warm a non stick pan and lightly grease with oil. Slice the burger buns and warm lightly on the pan.  Keep aside.  To assemble....spread butter on the lower part of the  bun, place a layer of caramelized onion rings, layer the noodles and cover with the buttered top half of bun. Serve hot.

If you want you can put an extra layer of cheese slice in the burger. You can use other veggies of your choice like carrot, peas etc. You can use regular onion rings instead of caramelized onion rings.

Curd Rice

                                                                           

A popular recipe in South India, Curd Rice is a favourite at our home too. I often make it on days when I do not want to go in for an elaborate meal.  It is specially ideal for summer as it is light and soothing to the palate and yet nutritious and a complete meal in itself.

If you have not tasted this dish you might think it is very bland. That is not so at all. The finely chopped vegetables and the tempering give it a delightful taste and flavour.

I was introduced to this recipe during my school days in Andhra. A lot of my classmates those days would regularly get curd rice for lunch and it would look so inviting on hot summer days. Coming from the north where this dish is unknown I was tempted by this appetising looking dish and would eagerly look forward to sharing or swapping lunch boxes with my class mates.

Ingredients: 

1/2 cup rice
1/2 cup curd
1/2 cup milk
2 tbsp capsicum
2 tbsp carrot
2 tbsp tomato
1 tbsp ginger
1 green chilli
Salt to taste
1 tsp oil
1/2 tsp mustard seeds
Few curry leaves

Method:  Put the rice to cook. Discard seeds and cut capsicum in small pieces. Grate and chop carrot in equally small pieces. Avoid pulp and cut sides of tomato in small pieces. Finely chop ginger,green chilli and curry leaves.

Once the rice is cooked mash it well and add milk to it. After it cools, add curd mixed with salt. Add all the chopped vegetables. In a small pan heat oil and when it is warm add mustard seeds. When it splutters add  green chilli, ginger and curry leaves. Add to the curd rice. Garnish with chopped coriander leaves.

If you are using left over rice add warm milk instead of cold.