Skip to main content

Tangy paneer n peas in yippee noodles

Whenever we shop grocery items, my husband picks Top ramen or yippee noodles and drop it in basket...he loves it and ofcourse these packets helps us when we r busy, tired of cooking or sick...I used to prepare varieties of recipes only using hakka or the plain one but never tried with maggie/top ramen/yippee..My husband loves all tangy  dishes, so all my tomato based recipes goes only to him :) Recently i tried this recipe and it was too he is asking me to try recipes with the yippee noodles....have to think on them ;)
Ok lets move to our recipe...This is very easy and simple recipe...

 Ingredients :

1 Yippee noodles (any noodles)
Noodles masala packet
1 Big tomato, Finely chopped
1/2 Cup Paneer , chopped
1/4 Cup Green peas ( I have used sprouted peas)
1 Maggie chicken cube
Salt (if needed)
1 Tbsp Oil

Method :

Cook noodles with masala packet as per the instruction in the pack, keep aside.

Now heat oil in a kadai and add the chopped tomatoes.

Cook until it gets mashed.

Add peas and little water. Let it cook for 3 - 4 minutes or until peas gets cooked.

Add the chopped paneer and toss well.
Now add the Maggie chicken cube powder and mix well.

Add the cooked noodles and simmer it for couple of minutes.

Serve hot and enjoi the tangy flavor.

Note :

Both noodles masala and chicken cube contains add salt, if needed.

Linking this recipe with Master Chef Contest" @ Divya's Page

Let's Party - Fusion Food


  1. Instand noodles can be made healthy with sprouted peas n paneer...looks too yumm!! my kids willnever say No to this yummy noodles :)
    Spicy Treats

  2. noodles my daughter's favorite....looking yummy :)

  3. Lovely idea of using paneer in noodles...Looks yum..

  4. I want to have this now itself

  5. life saver when we are not well :)

  6. this is a great idea to wrap chicken...Looks so delicious & pictures make me mouthwatering!!Thanks for sharing with 'Hot & Spicy Treats' Restaurant in Satya niketan


Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)

Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …