Spicy Vegetarian  Korean style mung bean noodles stir fry.

Ingredients :

 Mung bean noodles - 4-5 cups
Thinly Sliced Colorful bell peppers- 1cup
Mung bean sprouts - 1/2 cup
Thinly sliced Onion - 1/2 cup
Chopped spring onions - 1/4 cup
Finely chopped ginger-3/4tsp
Finely chopped garlic-3/4tsp
Finley chopped green and red hot chillies- 1tsp
Chopped cilantro- 1/8 cup
Peanuts & Cashews - 1/4cup (Together)
Sesame seeds - 1Tbs
Crushed red pepper-1/4-1/2tsp
Oil- 2Tbs
Salt-1/3tsp or to taste.
Sesame oil (oriental style)-1tsp
Soya sauce -1tsp


Method:


Soak noodles in hot water for 15 minutes. While noodles are soaking, heat oil in a large pan, place red and green hot chillies fry little, add cashews & peanuts fry until they turn light brown, add sesame seeds fry little, add ginger and garlic pieces, crushed pepper fry well and add rest of the ingredients one by one (Onions, bell peppers, sprouts and salt). Add soaked noodles (If you cut them into pieces mixing will be easy) mix all together add soya sauce, sesame oil. Cook them for 4-5 min. while stirring or noodles become transparent. Taste the salt and adjust. At the end sprinkle  spring onions and cilantro toss it and serve hot.

Sita’s Kobbari Boorelu (Appalu)

Ingredients:

Rice flour-4 cups
Milk-1/2 cup
Joggery -2 cups
Wheat flour-1Tbs
Sesame seeds-1Tbs
Fresh or frozen grated coconut-3/4 cup
Cardamom powder- 1Tbs
Clarified butter or Ghee - 2 Tbs
Oil for deep frying

Method:
Mix milk and rice flour together without any lumps and cover it and keep it in refrigerator overnight.
Next day morning, heat 5 quart pot add joggery and 1/4 cup water make a thick syrup. Meanwhile takeout the rice flour from refrigerator and add wheat flour mix and sieve well to avoid any leftover lumps. When joggery syrup temperature is at 225, add greated coconut, sesame seeds, ghee and cardamom powder mix well. After adding these temperature will become less. So cook carefully until again temperature comes back

to 225. Then takeout pot from the heat, add the seived flour little by little. Once it’s cools down make small balls, press them like appalu and fry them in oil until golden brown. Yields approximately 60-65.