Vegetable stir fry Noodles

Vegetable Stir fry Noodles.

1 pack Dhuram Wheat Noodles

6 to 8 tsp fresh ginger and green chili paste

6 tsp soya sauce( I prefer pearl river Mushroom flavored dark soy sauce)

2 to 4 dry whole chilies

2 Onion, 2 capsicum, I cup cabbage,

1/2 cup spring Onion, green beans,

1 carrot, all thin sliced.

4 tsp olive oil

4 tsp sesame oil

Or 8 tsp any oil,

Aginomotto ( optional)

Salt

Cook noodles as per instruction on the pack and drain them.

Heat oil, add all veggies, ginger green chili paste and dry red peppers and sautéed for 5 minutes. Cover with lid and cook for 6 to 7 minutes. Meanwhile pour soya sauce in noodles and gently toss it. Add aginomotto and salt to vegetable. Add noodles to vegetable  and sauté it for 6 to 8 min. Serve with sweet and sour sauce and hot sauce on side. I added sautéed Tofu on the side as I hate It but my kids love it!!

I usually add water chestnut and Baby corn to it.

Stir fry Beans

Stir Fry Green beans!

4 tsp Hot black bean garlic sauce.

2 tsp Sesame seeds

Baby Green beans ( blanched)

2 tsp ginger

1 large garlic (14-15 ) thin sliced.

2 Medium Onion sliced.

3 Dry whole red peppers

Roasted Almonds and Cashews.

3 tsp olive oil 

3 tsp sesame oil 

1/4 tsp Ajinomoto 

1/4 tsp Salt 

1/4 tsp sugar

Directions:

Heat oil, Add onion, garlic, dry whole red pepper, sugar, ginger and Stir fry for couple minutes. Add beans, salt and stir fry for couple more minutes. Cover with a lid and let cook for 3 to 4 minutes. Add hot black bean garlic sauce, sesame seeds and stir for 6-8 minutes. Serve with Brown or White rice. Garnish with nuts. You can also add sautéed tofu to it.

Brown Rice Soya Bean Pilaf

Brown Rice Soya bean pilaf

4 to 5 cup cooked Basmati Brown rice or White Rice.

1/4 cup frozen corn

1/4 cup Frozen edamame soya bean

1/8 cup peas

2-3 green chillies

Curry leaves

2 cube grated ginger

2 chopped tomato

Cilantro 

Salt

1/2 tsp Red chili powder

1/2 tsp coriander powder

1/4 tsp turmeric powder 

1/2 tsp flaxseed powder

1 tsp hing

4 tsp ghee and 2 tsp oil.

1/4 tsp Mustard seed 

1/4 tsp Cumin seed.

Heat ghee and oil, Add mustard seeds, Cumin seeds, Hing, curry leaves, green chillies. Add corns, soya bean and peas and cook for 5 minutes. Add lemon juice, salt, red chili powder, coriander powder, flax seed powder and stir for a minute. Add brown rice, cilantro and tomato and cook for 5 minutes. Serve hot with Yogurt. 

Methi Palak Paneer

Methi Palak Paneer!

1 Bunch fresh or Frozen Methi Bhaji.

1 bunch Spinach bhaji.

2tsp oil and 2 tsp butter,

2 onion

5-6 cloves Garlic

2 cube ginger 

1/4 tsp fennel seed.

4 cloves

1 bark cinnamon

4 almonds

2 green Chillies

2 tsp Maida ( all purpose flour)

3 tomatoes

1 tsp lemon

1/2 slab paneer cut into cubes.

Salt 

Crush Spinach and Methi bhaji  in food processor. Keep it aside.

Purée tomatoes separately in food professor and keep aside.

Crush all the other ingredients into fine purée except Maida ( all purpose flour) and lemon juice.

Sauté this  crushed  onion garlic spice paste in oil and butter mixture until golden brown.

Add maida and tomato and salt and let it cook for 10 min.

Add spinach and lemon juice , 2 to 3 tbsp water and cook another 10 min.

Add paneer cubes and cook another 5 to 6 Minutes.

Serve with Naan or Roti. 

Pani Poori Pani

Pani poori Pani

1 bunch Mint

1 bunch cilantro

5-7 green chillies

4 Almonds

4 tsp lemon juice

2 tap black/red salt

1/4 tsp raw cumin seeds

Pinch hing

Run through mixer with about 2 Lt water. Store for 5 to 6 hours or over night for a refreshing taste.

Bread Roll or Potato Puff

Bread roll or potato puff

2 boiled potato

I cup boiled dry green peas

3 clove garlic

Ginger

2 green chillies

1/4 cup mint

3/4 cup cilantro 

Salt

Lemon

Mix all ingredients. 

For bread roll: quick dip bread in water and place it on left palm, press excess water out with other palm. Fill scoop of potato pea mixture and enclose it in the bread like a pod. Make several of those and bake them for 25 minute on 375F or deep fry in oil.

For puffs: flatten pastry sheets with rolling pin and cut them into desired shape and size. Enclose potato peas mixture in the sheet. Bake on 325F for 10 min.