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Quick Kritharaki Pan Indian Style

updated

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Ingredients for 3 servings:

  • 800 ml vegetable broth
  • 350 g peas and carrots, frozen
  • 250 g Kritharaki (rice-shaped noodles)
  • 100 g cream cheese (curry cream cheese)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp pepper
  • e.g. Frikadelle(n) (mini-Frikadelle) or chicken fillet pieces, ready

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Viking pan with a twist

Bring the vegetable stock, kritharaki, peas and carrots, pepper, onion powder, and garlic powder to a boil in a large pan, then simmer with the lid on until the noodles are tender. Stir frequently to prevent the noodles from sticking to the bottom of the pan. Stir in the cream cheese and set aside. Heat the pre-cooked mini meatballs or pre-cooked chicken fillet pieces in the microwave and arrange them decoratively on the noodle pan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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