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Kanada Style Instant Noodle


The Base Mixture
  • 1/2 cup coconut
  • 5-8 green or red chillies
  • 1/4 tsp of coriander seeds
  • a dash of asafoetida Seasoning
  • 2 tbsp of raw peanuts
  • 1/2 tsp mustard seeds
  • 5-6 leaves curry leaves
  • 1 tsp chana dal
  • 1 tsp urad dal
  • chopped coriander leaves


    Boil 5 cups of water in a steel vessel. The quantity of water should be well enough to cover the amount of noodles you are going to boil. When the water is boiling, immerse 1/2 packet noodles into boiling water. You need not cutthe long noodles as they will finally cut themselves to bitesize length in process. After boiling this for about 10 minutes pour the whole coconut into a strainer or a colander on top of the kitchen sink. Let the water drain. In the meantime, For the mixture grind 1/2 cup coconut, 5 red or red chillies, coriander seeds, 1/4 tsp of turmeric and hing with little water so as to make a thick paste. For seasoning Heat 2 tbsp of oil in a pan. Add mustard seeds with 2-3 little pieces of red chillies to the oil. After the mustard crackles, add 1 tsp of chana dal, 1 tsp of urad dal and 2 tsp of raw peanuts and 5 curry leaves and fry until channa and urad dal become light brown. To this add the ground mixture of coconut and chillies and simmer them for about 2 minutes. At this point lower the flame and add noodles and salt to taste to this mixture and mix them. You can cut the noodles to desired length by using mixing spoon. Let the noodles cool for about 5 minutes before adding the juice of one fresh cut lemon and chopped coriander leaves.

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