What You Need:
- Instant noodles with seasoning - 2 packets
- Carrot cut into small cubes - 1 medium
- Salt to taste
- Tomato, pureed - 1 medium
- Processed cheese cut into - 1/2 inch cubes 50gms
- Green peas, blanched - 1/4 cup
- Toothpicks as required
- Ask a parent or adult to help with this recipe
- Heat 3 cups of water in a non-stick deep pan and add the noodles, carrots, half the green peas and salt. When they come to a boil add the tomato puree and cook until the noodles are done and the moisture is absorbed.
- Skewer the cheese cubes and the remaining green peas alternately on toothpicks.
- Serve the noodles in deep individual bowls garnished with the cheese-pea toothpicks.
The carrot you eat is a thick, fleshy, deeply coloured root. The carrot is scientifically known as Daucus carota, a name that can be traced to ancient Roman writings of the 3rd Century. In the 16th Century, Dutch carrot growers invented the orange carrot in honour of the House of Orange, the Dutch Royal Family. They did this by cross breeding pale yellow carrots with red carrots. Did you know that in World War II, carrots were promoted heavily as a substitute for other scarce vegetables and as a sweetener in desserts in the absence of sugar? Eating too many carrots can cause a person's skin to turn yellowish orange, especially on the palms or soles of the feet. This is called carotenemia. It is completely reversible once the consumption of carrots is reduced.