The day I had made Hakka Noodles for a dinner get-together, I had boiled excess noodles so reserved some for later. Since our intake of soya sauce, chili-garlic sauce, ketchup and vinegar was high that week, I did not want to reuse the noodles for anything Indo-Chinese. While I was beginning to make my regular dal, with the tadka and veggies, I added the remaining noodles instead of lentils – and so was the birth of Tadka Noodles, the Indian touch to Chinese noodles but NOT a part of Indo-Chinese cuisine. I believe you can call this dish a cousin of Semaiya Pulao / Seviyan Upma / Vermicelli Pulao.
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