CARROT WHEAT NOODLES

Carrot wheat noodles are made from wheat flour blended with carrot, then rolled and cut into thin strands. No maida, no added colour. Each 250 g pack is made in small batches and dried, so the noodles hold their shape when cooked. To make them, boil the noodles for a few minutes till soft, drain and keep aside. In a kadai, temper mustard, urad dal and curry leaves, add onion, green chilli and a little grated carrot, then toss the noodles through. A squeeze of lemon at the end works well. You can also add the drained noodles to a light vegetable kuzhambu instead of sevai. This makes a quick tiffin or after-school snack for children who find plain wheat dull. Keep the pack closed and dry, and use within the date printed.