Buckwheat(Soba ) noodles- The Indian Way!!!!
Buckwheat is a healthy gluten free option for those folks, who have had to give up gluten, due to food sensitivities. Apart from carbs, buckwheat is a source of proteins and some minerals and antioxidants. Buckwheat groats are a good source of 2 health promoting flavonoids-Rutin and Quercitin. It is a good source of fiber as well.
The noodles, on cooking have a rich, earthy flavor, and are pretty versatile.
Do try this out, and you will love the taste. It really makes for a welcome change from the regular wheat spaghetti.
Ingredients:
Buckwheat noodles- 2 rolls
Onions- 1/2 cup (finely chopped)
Garlic- 2 cloves (finely minced)
Carrots-1/2 cup (finely chopped)
Chilli powder- 1 tsp (adapt it to your spice preference)
Garam Masala- 1 tsp (optional)
Salt- to taste
Olive oil (1 tbsp) for drizzling over the cooked noodles
Avocado/vegetable oil- 2 tsps (for sauteing the veggies)
Spices for seasoning:
Black cumin seeds/Regular cumin seeds- 1 tsp
Fennel seeds-1/2 tsp
Preparation:
Cook the noodles, as per the directions given in the packet. Once cooked, drain the noodles, and rinse them under cold running water. This will help the noodles, from getting overcooked, and also prevent stickiness in the cooked noodle. Set this aside.
In a kadai, heat 2 tsps of oil. When hot, add the cumin and fennel seeds. Saute for a couple of seconds, and add in the chopped onions and minced garlic. Fry until the onions turn transclucent. Add the salt, chilli powder, and garam masala (if using). Add the chopped carrots, and cook covered over a medium flame, until the carrots are tender.
Add the cooked noodles to the kadai, and mix well, to bring all the flavors together. Drizzle a tbsp of olive oil over the noodles. This adds a real flavor to the noodles, and also seasons it up, quite a bit.
Transfer to a bowl, and dig in with a fork!!!
Notes:
1. Don't overcook the noodles, as they can get gooey, in a matter of minutes. The texture should be al dente.
2. Feel free to use your choice of veggies.
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| BUCKWHEAT NOODLES |
Buckwheat is a healthy gluten free option for those folks, who have had to give up gluten, due to food sensitivities. Apart from carbs, buckwheat is a source of proteins and some minerals and antioxidants. Buckwheat groats are a good source of 2 health promoting flavonoids-Rutin and Quercitin. It is a good source of fiber as well.
The noodles, on cooking have a rich, earthy flavor, and are pretty versatile.
Do try this out, and you will love the taste. It really makes for a welcome change from the regular wheat spaghetti.
Ingredients:
Buckwheat noodles- 2 rolls
Onions- 1/2 cup (finely chopped)
Garlic- 2 cloves (finely minced)
Carrots-1/2 cup (finely chopped)
Chilli powder- 1 tsp (adapt it to your spice preference)
Garam Masala- 1 tsp (optional)
Salt- to taste
Olive oil (1 tbsp) for drizzling over the cooked noodles
Avocado/vegetable oil- 2 tsps (for sauteing the veggies)
Spices for seasoning:
Black cumin seeds/Regular cumin seeds- 1 tsp
Fennel seeds-1/2 tsp
Preparation:
Cook the noodles, as per the directions given in the packet. Once cooked, drain the noodles, and rinse them under cold running water. This will help the noodles, from getting overcooked, and also prevent stickiness in the cooked noodle. Set this aside.
In a kadai, heat 2 tsps of oil. When hot, add the cumin and fennel seeds. Saute for a couple of seconds, and add in the chopped onions and minced garlic. Fry until the onions turn transclucent. Add the salt, chilli powder, and garam masala (if using). Add the chopped carrots, and cook covered over a medium flame, until the carrots are tender.
Add the cooked noodles to the kadai, and mix well, to bring all the flavors together. Drizzle a tbsp of olive oil over the noodles. This adds a real flavor to the noodles, and also seasons it up, quite a bit.
Transfer to a bowl, and dig in with a fork!!!
Notes:
1. Don't overcook the noodles, as they can get gooey, in a matter of minutes. The texture should be al dente.
2. Feel free to use your choice of veggies.
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