Capsicum Noodles | Capsicum Hakka Noodles recipe with step by step pictures and a video for your easy understanding and learning.

How to make Capsicum Noodles

Normally this type of noodles are prepared in a Chinese wok and cooked in high flame. Because of this, they get a nice smoky flavour to the noodles. If you do not have the wok, then it can be prepared in a iron kadai.

Here i have prepared in normal non stick kadai only, as i don’t have the Chinese wok or the iron kadai.

Also here i have used three colored capsicums. You can use other veggies like carrot, cabbage, beans, sprouts etc.

If you like these noodles, then do check the recipes like spaghetti aglio olio, pasta in red sauce, cheesy tomato pasta, masala pasta.

You can also check my other collections below

• 10+ Baby Corn recipes
• 20+ Bread Toast Recipes

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Recipe to make the Noodles

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How to make Capsicum Noodles

Capsicum Noodles | Capsicum Hakka noodles is a simple yet tasty noodles recipe. This hakka noodles is prepared by cooking the noodles, filtering the water and again mixing it with the preferred veggies. Normally this type of noodles are prepared in a Chinese wok and cooked in high flame. Because of this, they get a nice smoky flavour to the noodles. If you do not have the wok, then it can be prepared in a iron kadai.

Course Breakfast

Cuisine International

Keyword capsicum hakka Noodles, capsicum Noodles

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 450kcal

Author Akila

Ingredients

• Check the below ingredient

Instructions

• This hakka noodles is mostly made in chinese wok. If you do not have this wok, take a big iron kadai and use.

Cook the noodles

• Cook the noodles as per the package instructions. Or In a big vessel, add enough water to cook the noodles.
• Add the noodles, once the water started to boil.
• It gets cooked in 2 to 3 minutes. Now switch off the flame and drain the water. Also show in running tap water. Filter out that water.
• Take a plate or vessel, add this noodles and add little oil and mix it. This is done to avoid the noodles sticking to each other. Then allow to cool down.

Prepare the hakka noodles

• In a big vessel or kadai, add 2 to 3 tbsp olive oil.
• Once the oil is hot, add the finely chopped garlic and also add green chilli and white part of spring onion.
• Fry them in high flame for a minute. Add the capsicum and again fry for a minute.
• Now add the vinegar, light soya sauce.
• Also add the chilli sauce and pepper powder. Chilli sauce is optional. But it gives a sweet taste.
• Take the green part of spring onion and add to them.
• Fry the ingredients for a out 2 to 3 minutes in high flame.
• Once the capsicum is 70% cooked, add in the noodles and mix all.
• Mix the noodles well.
• Check the pepper and the salt and adjust accordingly.
• Healthy capsicum hakka noodles is ready.
• Serve the tasty noodles.

Video

Notes

Check the  below for instructions

Step by step instructions for making Capsicum Noodles

Ingredients

Here is the list of ingredients

To cook noodles

Chings hakka noodles – 1
Water – to cook noodles
Oil – 1 tsp
Salt – little

Prepare Hakka noodles

Capsicum – 1 bowl ( you can take veggies like carrot, cabbage, beans, peas, etc )
Spring onions – white and green part
Soya sauce – 2 tsp
Vinegar- 2 tsp
Chilli sauce – 1 tbsp
Salt as per taste
Ginger – 1 tsp
Garlic – 1 tsp

Method to make the capsicum Noodles

This hakka noodles is mostly made in chinese wok. If you do not have this wok, take a big iron kadai and use.

Cook the noodles

Cook the noodles as per the package instructions. Or In a big vessel, add enough water to cook the noodles.

Add the noodles, once the water started to boil.

It gets cooked in 2 to 3 minutes. Now switch off the flame and drain the water. Also show in running tap water. Filter out that water.

Take a plate or vessel, add this noodles and add little oil and mix it. This is done to avoid the noodles sticking to each other. Then allow to cool down.

Prepare the hakka noodles

In a big vessel or kadai, add 2 to 3 tbsp olive oil.

Once the oil is hot, add the finely chopped garlic and also add green chilli and white part of spring onion.

Fry them in high flame for a minute. Add the capsicum and again fry for a minute.

Now add the vinegar, light soya sauce.

Also add the chilli sauce and pepper powder. Chilli sauce is optional. But it gives a sweet taste.

Take the green part of spring onion and add to them.

Fry the ingredients for a out 2 to 3 minutes in high flame.

Once the capsicum is 70% cooked, add in the noodles and mix all.

Mix the noodles well.

Check the pepper and the salt and adjust accordingly.

Healthy capsicum hakka noodles is ready.

Serve the tasty noodles.

Notes

• if you want to add the veggies you can also add.
• Try to use a thick vessel or iron vessel and fry the noodles and veggies in high flame, so that you get a smoky flavor to the noodles.

The post Capsicum Noodles | Capsicum Hakka Noodles appeared first on Learning-to-cook.

• capsicum rice
• Indian style broccoli rice
• Sweet Corn Rice South Indian Style
• Cabbage Rice
• Easy Potato Rice

 

Step by step instructions for preparing the rice

Ingredients
Capsicum – 1 big
Cooked rice / Left over rice – 2 cups 

Urud dal – 1 tbsp

Channa dal – 1 tbsp

Red chilli – 3 to 4

Mustard seeds – 2 pinch ( 1 pinch for grinding and 1 pinch for seasoning )

Cumin seeds – 1/4 tsp

Coriander seeds – 1 tsp
Peanuts – 1 to 2 tsp
Cinnamon stick – 2 to 3 small sticks
Curry leaves – few
Oil – 2 tsp
Ghee – 1 tsp (optional)
Salt as per taste

 

 

Method
1. Wash and cut the capsicum in cubes and keep ready as shown below.

2. Take the ingredients mentioned in fry and grind and dry fry them. Take care not to over fry them, as you may get bitter taste. 

 

7. Serve the hot not masala rice with papad. 

 

 

Yummy capsicum masala rice is ready

 

Notes:

1. You can even add 1/2 tsp of black pepper for extra spiciness. 

2. You can also add the fennel seeds and grated coconut while frying for extra flavor. 

3. One of my friend suggested to add the toor dal also. Haven’t tried it yet. 

4. Before serving, you can also add a tsp of ghee, which tastes great.
5. Rice quantity can be adjusted according to your taste and spiciness.

 

Recipe to make Masala Capsicum Rice

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Masala capsicum rice | How to make Capsicum Masala Rice

This is so easy to make recipe and the crunchiness in the capsicum makes the rice even more tastier and the fresh ground masala makes it more aromatic. Everybody in our family loved it lot.

Course Main Course

Cuisine South Indian, tamil nadu

Keyword capsicum masala rice

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4

Calories 350kcal

Author Akila

Ingredients

• Capsicum – 1 big
• Cooked rice / Left over rice – 2 cups
• Urud dal – 1 tbsp
• Channa dal – 1 tbsp
• Red chilli – 3 to 4
• Mustard seeds – 2 pinch 1 pinch for grinding and 1 pinch for seasoning
• Cumin seeds – 1/4 tsp
• Coriander seeds – 1 tsp
• Peanuts – 1 to 2 tsp
• Cinnamon stick – 2 to 3 small sticks
• Curry leaves – few
• Oil – 2 tsp
• Ghee – 1 tsp optional
• Salt as per taste

Instructions

• Wash and cut the capsicum in cubes and keep ready as shown below.
• Take the ingredients mentioned in fry and grind and dry fry them. Take care not to over fry them, as you may get bitter taste.
• Fry them till you get a light brown colour in low flame. Grind them to a coarse powder.
• In the wok or kadai, add oil and when hot add the mustard seeds and curry leaves. When mustard seeds splutters, add the capsicum and little salt. Sauté them. (Just 2 to 3 min).
• Add the ground masala and mix well.
• Add the rice, mix it and check for the salt.
• Serve the hot masala capsicum rice with papad.

Notes

• You can even add 1/2 tsp of black pepper for extra spiciness.
• You can also add the fennel seeds and grated coconut while frying for extra flavor.
• One of my friend suggested to add the toor dal also. Haven’t tried it yet.
• Before serving, you can also add a tsp of ghee, which tastes great.
• Rice quantity can be adjusted according to your taste and spiciness.

*Post first published on Nov 8th 2014. Updated with recipe.

The post Masala capsicum rice | How to make Capsicum Masala Rice appeared first on Learning-to-cook.

Capsicum Rice Recipe

Capsicum rice | Capsicum chitranna | kudamilagai sadham recipe with easy step by step instructions for your easy understanding and learning.

This Capsicum rice | Capsicum chitranna | kudamilagai sadham is really a colourful rice, which can be prepared very easily in the morning and can be given to kids and hubby’s lunch box.

This rice is a signature recipe of karnataka which can be prepared by adding onion or garlic or with out them too. Also here we use the freshly grated coconut and lemon juice, which gives really a different taste. I have taken the recipe from here.

If you need more rice recipes to pack for your kids or hubbys lunch box, then do have a look at the below rice recipe, which are made in south indian style.

• quick Cabbage rice
• baby corn and tomato masala rice
• Indian style broccoli rice – a healthier choice
• potato rice
• masala capsicum rice
• South Indian Style Sweet corn rice

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen and for recipes in Tamil – Just Samayal

Recipe to make the Capsicum rice

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Capsicum rice | Capsicum chitranna | kudamilagai sadham

Capsicum rice | Capsicum chitranna | kudamilagai sadham is a very colourful rice made with the three colored capsicum like – red, yellow and green and is also healthy and tasty recipe. Capsicum rice capsicum chitranna This Capsicum rice | Capsicum chitranna | kudamilagai sadham is really a colourful rice, which can be prepared very easily in the morning and can be given to kids and hubby’s lunch box. This rice is a signature recipe of karnataka which can be prepared by adding onion or garlic or with out them too. Also here we use the freshly grated coconut and lemon juice, which gives really a different taste.

Course Main Course

Cuisine Karnataka Cuisine, South Indian

Keyword capsicum chitranna, capsicum rice, kudamilagai sadham, south indian style capsicum rice

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 3

Calories 400kcal

Author Akila

Ingredients

• oil – 1 tbsp
• ghee – 2 tbsp
• mustard – 1/4 tsp
• urud dal – 1 tsp
• chana dal – 1 tsp
• curry leaves – 1 spring
• dry red chilli – 2
• ginger – 1/2 inch
• green chilli big variety – 1
• 3 colored capsicum – 1 bowl 1.5 cups
• salt – as required
• cooked rice – 3 bowls
• lemon juice – from half lemon
• grated coconut – 3 tbsp
• coriander leaves – for garnishing
• if you want you can add 1 onion and 3 to 4 clovse of garlic

Instructions

• In a heavy bottomed vessel, add 1 tbsp oil and 2 tbsp ghee. you can also add 3 tbsp ghee or 3 tbsp oil. but adding ghee, makes this rice tastier and gives a nice aroma.
• add the mustard, chana dal and urud dal.
• fry them slightly
• once the dal turns light brown, add the curry leaves and dried red chilli. again fry them. (here is you want you can add 1 small sized onion and 4 to 5 galic cloves) . here i am making this as no onion no garlic rice.
• cut the ginger into fine pieces and add them now. you can also add ginger paste of around 1/2 tsp. saute till the raw smell of ginger goes off. now add in the 1 or 2 big green chilli, which is finely chopped.
• also add in the chopped capsicums. i have used three coloured capsicum to give a colorful look to the rice. also if you want, you can add in some green peas, 2 tsp of grated carrots etc to this rice.
• salt is added now and saute them.
• cover and cook them until capsicum are 75 to 80% cooked, as we need to retained the crunchiness of the capsicum. No need to add any extra water to cook the capsicum. as they are finely chopped, they get cooked with the oil we have added.
• to check if the capsicum are 70 to 80 % cooked, take one piece and slightly smash with your fingers. you should able to crush it by giving little pressure.
• now add the boiled and cooled down rice.
• mix them nicely, without breaking them.
• squeeze half of the lemon and mix again.
• add the grated coconut now and again mix well.
• cover and cook for about 3 to 4 minutes, so that the juice of lemon and coconut flavor gets blended with rice. adjust salt if you need.
• garnish with some coriander leaver and serve hot.

Notes

check the below notes

Step by step instructions to make the Rice

Ingredients

• oil – 1 tbsp
• ghee – 2 tbsp
• mustard – 1/4 tsp
• urud dal – 1 tsp
• chana dal – 1 tsp
• curry leaves – 1 spring,
• dry red chilli – 2
• ginger – 1/2 inch
• green chilli ( big variety) – 1
• 3 colored capsicum – 1 bowl (1.5 cups )
• salt – as required
• cooked rice – 3 bowls
• lemon juice – from half lemon
• grated coconut – 3 tbsp
• coriander leaves – for garnishing

( if you want you can add 1 onion and 3 to 4 clovse of garlic )

Method to prepare the rice

In a heavy bottomed vessel, add 1 tbsp oil and 2 tbsp ghee. you can also add 3 tbsp ghee or 3 tbsp oil. but adding ghee, makes this rice tastier and gives a nice aroma.

add the mustard, chana dal and urud dal.

fry them slightly

once the dal turns light brown, add the curry leaves and dried red chilli. again fry them. (here is you want you can add 1 small sized onion and 4 to 5 galic cloves) . here i am making this as no onion no garlic rice.

cut the ginger into fine pieces and add them now. you can also add ginger paste of around 1/2 tsp. saute till the raw smell of ginger goes off.

now add in the 1 or 2 big green chilli, which is finely chopped.

also add in the chopped capsicums. i have used three coloured capsicum to give a colorful look to the rice. also if you want, you can add in some green peas, 2 tsp of grated carrots etc to this rice.

salt is added now and saute them.

cover and cook them until capsicum are 75 to 80% cooked, as we need to retained the crunchiness of the capsicum. No need to add any extra water to cook the capsicum. as they are finely chopped, they get cooked with the oil we have added.

to check if the capsicum are 70 to 80 % cooked, take one piece and slightly smash with your fingers. you should able to crush it by giving little pressure.

now add the boiled and cooled down rice.

mix them nicely, without breaking them.

squeeze half of the lemon and mix again.

add the grated coconut now and again mix well.

cover and cook for about 3 to 4 minutes, so that the juice of lemon and coconut flavor gets blended with rice. adjust salt if you need.

garnish with some coriander leaver and serve hot.

tasty and colorful capsicum rice | capsicum chitranna | kudamilagai satham is ready to be served.

Notes

1. Adding ghee gives a nice flavor to the rice
2. you can add onion and garlic if you like.
3. you can add in some 1 or 2 tsp of grated carrot, green peas to this rice.
4. adding lemon and grated coconut gives a unique taste. so do add them both.
5. if you dont get 3 colored capsicums, you can use single colored itself.
6. you can increase the green chilli quantity if you like more spicier one.

The post Capsicum rice | Capsicum chitranna | kudamilagai sadham appeared first on Learning-to-cook.

As I mentioned in my Cucumber Lassi, I tasted Capsicum Raita recipe also in the same Party. I loved the raita because of the capsicum crunchiness, it’s simplicity and it’s taste. I tried this on the next Saturday itself and paired it with Sweet corn Pulao. Though I liked the combination my mom complained raita could have been better with more spicier dishes like chicken Biryani or egg Briyani. Will try this Capsicum Raita again with spicy meal. 

You can also view some raita recipes 

Kathirikkai thayir pachadi
Mixed vegetable raita
Easy thayir pachadi
Carrot cauliflower coriander raita

Capsicum Raita

Preparation time: 5 min | Cook Time: 6 min | Serves: 3

Recipe Category: Side dish | Recipe Cuisine: North Indian

Ingredients 

Capsicum – 1/2
Yogurt / curd – 1 cup
Oil – 1 tsp
Mustard seeds – a pinch
Jeera / Cumin seeds – 1/4 tsp
Salt – as per taste
Coriander leaves for garnishing

Method 

1. Beat the yogurt nicely and keep aside. Cut the capsicum into small pieces. In a pan, add oil and when it is hot, add the mustard seeds and cumin seeds. When the mustard seeds splutters, add the capsicum.

2. Fry the capsicum adding required salt for 4 to 5 min. Take care that, little crunchiness remains in the capsicum, else, it will be very soft. Transfer this to the yogurt and mix well. 

3. Garnish with coriander leaves and serve.

Crunchy capsicum raita is ready to be served with any pulao or biryani.

Notes:
1. You can sprinkle some cumin powder or chat masala for more taste.

2. Take care to make the bell peppers to be crunchier while frying.

Tags: Capsicum Raita , How to make Capsicum Raita , Bell pepper Raita , how to make Bell Pepper Raita , Indian Capsicum Raita , North Indian Raita for Briyani, Indian Raita for Pulao, kudamilagai pachadiKuda milagai RaitaCapsicum RecipesBell pepper RecipesRaita Recipes

The post Capsicum Raita | Bell Pepper Raita | North Indian Raita Recipes | Raita for Biryani | Easy Raita Recipes appeared first on Learning-to-cook.

Ingredients:
1. Bell pepper – 1 big
2. Olive oil – 2 tsp
3. Garlic – 4 pods
4. Onion – 1 big
5. Tomato – 1 big
6. Oregana – 1/2 tsp
7. Basil leaves – 1/2 tsp
8. Crushed black pepper – 1/2 tsp
9. Salt – as per taste
10. Water – 1 litre

Method:
1. Wash the Bell Pepper and start roasting it in direct stove top.

2. Rotate the bell pepper until, all the sides are roasted evenly.

3. Let it cool down. Now remove the black skin with the help of a knife.

4. Chop them and keep it aside.

5. Now chop the Garlic, Onion, Tomato finely.
6. Add Olive oil in the Kadai and add the chopped above said vegetables(5) and saute for a while.

7. Now transfer the above content to the mixer grinder. Add the crushed black pepper, oregano, basil leaves and chopped bell-pepper. Grind to a smooth paste.

8. In a pan or kadai, add water and the paste. Add the required salt and allow it to boil.

9. When it slightly thickens, switch off and serve the hot and yummy soup.

The post Roasted Bell Pepper Soup | Soup Recipes appeared first on Learning-to-cook.

• Capsicum – 1 (large)
• Onion – 1
• Tomato – 2 (make a paste)
• Curd – 1/2 cup (beaten well)
• Green chillies – 2
• Chilli Powder – 1/2 tsp (adjust according to taste)
• Turmeric Powder – 2 pinch
• Garam Masala powder – 1/2 to 3/4 tsp
• Salt – as per taste
• Oil – 3 tsp

 Method

• In a Pan, add oil and when it is hot add onion and fry it turns translucent.
• Now add the Capsicum, green chillies, turmeric powder, chilli powder, Salt.
• When the Capsicum are little tender, add the tomato paste and stir well, till the raw smell goes off.
• Now if needed add little water and garam masala.
• Add the curd now and cook well, till the capsicum absorbs the masala’s well.
• Serve with Roti, Nan, paratha as a side dish.

The post Capsicum Curd Gravy appeared first on Learning-to-cook.

Ingredients

• Capsicum – 3 (different colors goes well) – cut square shaped
• Pepper powder – 1/2 tsp
• Briyani Rice – 2.5 cups
• Oil – 2 tsp
• Ghee – 1 tsp
• Onion – 1 chopped finely
• Green Chillies – 2 to 3 (cut lengthwise) 
• Ginger – Garlic paste – 1 tsp
• Peas – 1/2 cup (optional)
• Cumin seeds – 1/2 tsp
• Water – 4 cups
• Salt – as per taste
• Turmeric – a pinch (optional)

Method

• Wash and soak the rice. 
• In a heavy bottomed pan, add 1 tsp of oil, capsicums and fry nicely.
• Add the pepper powder, salt and turmeric.
• Sprinkle some water, till the capsicum gets cooked. (It should be little crunchy and do not cook to soft).
• Keep it aside.

• In the same pan, add 1 tsp oil, and add ginger garlic paste, green chillies and onion.
• Saute them well, till the onion becomes soft.
• Add peas and sprinkle some water again so that peas gets half cooked.
• Meanwhile, drain the soaked rice and add it.
• Add 1 tsp of oil and fry the rice for few min.
• Add 3.5 cups of water and salt.
• Allow to boil, and check the seasoning and close the lid.
• Let it cook for 7 to 10 min. by keeping the flame in sim.
• When the rice gets cooked, add the capsicum and 1 tsp ghee and mix well.
• Garnish with coriander leaves and serve hot with any raitha or any manchurian dishes.

Note: 
1. Green chillies can be adjusted according to taste, as we are adding pepper also.
2. Some more veggies (carrot, cauliflower etc..) can also be added to it.
3. Try to soak the rice for nearly 15 to 20 min.

The post Capsicum pulao appeared first on Learning-to-cook.

Ingredients

• All purpose flour – 2 cups (nearly 250 gms)
• Instant active dry Yeast – 1 sachet (11 gms)
• Salt – 1/2 tsp (can be adjusted as per taste)
• Lukewarm Water – 1 cup
• Olive Oil – 2 tsp ( but i used sunflower oil only)

Pizza Topping

• Pineapple – 1/2 cup (cut into small pieces)
• Capsicum (green, yellow, red) – 1 each  (cut little lengthwise) 
• Mushroom – 1/2 cup
• Tomato – 1 (cut into small pieces)
• Green Chilli – 1 (cut into very fine pieces) (optional)
• Mozzerella Cheese – 1/2 cup
• Ordinary Cheese slices – 5
• Maggi Tomato Sauce – as per taste
• Maggi Tomato Hot and Sweet Chilli Sauce – as per taste
• Tomato Paste – 2 tsp
• Oil – 1/2 tsp

Method

• In a big vessel, add the flour, yeast, salt, water and mix well to make the dough.
• Now add the oil to it and make it a smooth dough.
• Now close it with a light wet cloth and keep it in a warm place. (i used the oven by keeping it in 100 C for 10 min and switched off and kept the dough inside for 2 hrs. You can keep in ordinary place also)

• After 1.30 min, the size of dough would be doubled.
• Punch the dough down to make again to normal dough and make to 2 equal parts.
• Again close with cloth and keep for another 30 min.
• Now using chappathi roll, make the dough to a round shape.

• Preheat the oven to 160 degree celcius.
• With 1/4tsp oil, slightly rub the top surface of the pizza.
• After that, pour 1 tsp o tomato paste on the oiled surface and again rub smoothly on the surface.

• Now add the cheese slices (in small pieces), pineapple pieces, green chilli pieces, capsicum pieces, Hot and Sweet Chilli sauce, Mushroom, Tomato pieces, Tomato sauce and the mozerralla cheese on top finally.

• Keep it in oven for 20 to 25 min till it bakes well.
• Delicious hot pizza is ready to be served.

This goes to the following wonderful event

• Kids Delight – Restaurant Creation by champa and srivalli
• Bake off event by champa
• Yeast spotting @ wild yeast

The post Pizza – Veggie Version appeared first on Learning-to-cook.

• Egg – 4
• Capsicum – 1
• Onion – 1
• Tomato – 2
• Green Chilli – 1
• Ginger Garlic Paste – 1 tsp
• Chilli powder – 1 tsp
• Coriander powder – 1/2 tsp
• Garam Masala – 1/2 tsp
• Turmeric powder – 2 pinch
• Cloves – few
• Fennel Seeds – 1/8th tsp
• Cinnamom stick – 1 (1″ inch) (crushed nicely)
• Star Anise – 1
• Oil – 3 tsp

• Boil the eggs adding little salt to water so that, the shell does not break.
• Meanwhile, grind the onion and tomato and green chilli and make a paste.
• In a kadai, add oil, cloves, fennel seeds, cinnamom stick, star anise and fry for 1 min.
• Add the ginger garlic paste and saute till the raw smell goes off.
• Now add the grinded paste and saute well.

• Add in all the powders and the capsicum pieces, and cook till the oil comes out of the gravy.
• Check whether the capsicum got cooked ( must be crunchy – not too soft).
• Now remove the shell from eggs and put light slits on the eggs and put in to the gravy and mix well. (No need to break the eggs)
• Switch off the gas and let the eggs soak in gravy for atleast 10 mins.
• Serve this gravy with any main dish, like rice, or roti etc.

The post Egg & Capsicum gravy appeared first on Learning-to-cook.