Hakka Noodles + Meetha Boondi

Ingredients

• Hakka Noodles - 8 Kg
• Soya Sauce - 1Lt bottle
• Vinegar - 100 ml
• Spring Onion - 2Kg
• Onion - 3kg
• Capsicum - 2kg
• Carrot - 3kg
• Cabbage - 1 Kg
• Oil - 2 Litres
• Garlic - 250 gms
• Ginger - 250 gms
• Pepper Powder - 50 gms
• Ghee - 1 Kg
• Kaju - 500 gms
• Kishmis - 500 gms
• Lavang - 50 gms
• Elaichi powder - 100 gms
• Baking soda - 20 gms
• Besan - 3 Kg
• Sugar - 3 Kg

Preparation

Hakka Noodles

• Boil water and put hakka noodles. Cook till 80% and remove. Put noodles in cold water and then put some oil.
• Heat oil and put ginger, garlic and saute
• Add onion and saute
• Add cabbage, carrot, capsicum, spring onion and saute. Dont cook these too much, it should be half cooked
• Add pepper powder, noodles and mix
• Add salt, soya sauce, vinegar and mix

Meetha Boondi

• Mix besan with water little by little and keep stirring so that there are no lumps
• Add little baking soda and mix
• Keep stirring till batter becomes smooth and semi solid. Batter should not be too watery or too thick
• Heat oil + ghee
• To prepare boondi, pour the batter slowly over skimmer, keeping the oil hot.
• Stir occasionally, until the boondi turns golden and crisp.
• To prepare sugar syrup, in a vessel take cup sugar and 1.5 times water
• Stir and mix well until the sugar melts
• Add elaichi powder and lavang and stir
• Boil until the sugar syrup turns slightly sticky (one string consistency)
• Add syrup to above boondi and mix
• Add kaju, kishmis and mix