Indian Recipes & Cuisines

250 gm - sewai (vermicelli)

3 medium - onion finely sliced

3 medium - tomatoes finely chopped

75 gm - peas

1/2 tsp - red chilli powder

2 tsp - lemon juice

1 tsp - mustard seed

1 - carrot finely chopped

1 - capsicum finely chopped

1 - green chilli finely chopped

3 tbsp - oil

Salt to taste

Fresh coriander leaves finely chopped

Instructions:

1. Boil water and put sewai with 1 tsp of salt and 1 tsp of oil in it. Let it boil for 5-7 mins until the sewai turns tender.

2. Put off the flame and drain hot water and run the boiled sewai under cold water. Keep it aside.

3. Take a kadai, pour oil in it and add mustard seeds when they start cracking add onions to it and fry till it turn pink.

4. Now add tomatoes, peas, capcisum, carrot and green chilli. Put salt and red chilli powder and mix it well. Cook it on low flame till the vegetables turn tender and get well cooked.

5. Now add the boiled sewai to it and stir it well.

6. In the end mix lemon juice to it and garnish it with finely chopped coriander leaves.

Sewai is ready to be served hot.

200 gms - cottage cheese (paneer)

4 tbsp - cornflour

2 tbsp - oil

2 - onion

3 to 4 - cloves garlic

3 to 4 - green chilli

1 large - capsicum

1/2 tsp - white pepper powder

2 tbsp - soya sauce

1/4 tsp - ajinomoto

1 tbsp - chilli sauce

Salt to taste

Spring onions for garnishing

1. Drain paneer well and cut into diamond shaped medium sized pieces. Heat sufficient oil in a wok(a large pan shaped like a bowl).

2. Roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown. Remove, drain and keep aside.

3. Blend remaining cornflour (nearly 1 tablespoon) in quarter cup of water and keep aside.

4. Peel onion and cut into thick slices.

5. Peel and crush garlic.

6. Wash, remove stem and slice green chillies.

7. Wash, halve, deseed and cut capsicum into thick strips.

8. Heat two-tablespoons oil in a wok, add crushed garlic and stir-fry for a minute.

9. Add sliced green chillies, onion and capsicum. Sauté for a couple of minutes.

10. Add fried paneer and add salt, pepper powder, soy sauce, chilli sauce, ajinomoto and stir well. 11. Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer.

12. Garnish with chopped spring onions.

Serve it hot immediately

1 1/2 cups - green peas (Mattar)

200 gms - mushrooms

4 - cardamon(green)

1" - cinnamon

2 - onions

1 1/2 tbsp - ginger paste

1 tbsp - garlic paste

3 to 4 - tomatoes blended

1 tbsp - chilli powder

1 tbsp - coriander powder

1 tsp - turmeric

1 tsp - garam masala powder

1/2 cup - cashewnut paste

4 tbsp - oil

Salt To Taste

Fresh coriander leaves

1. Clean, wash and cut the mushrooms into medium pieces and chop onions finely.

2. Heat oil in pan. Saute green cardamoms, cinnamon stick & onions till golden brown.

3. Add ginger garlic paste and cook for 1/2 a minute.

4. Add tomatoes and cook till oil leaves the sides.

5. Add chilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes.

6. Lastly dissolve the cashewnut paste in one cup of water and mix well and add it to the pan. Add one more cup of water and bring it to boil.

7. Add the mattar (green peas) and mushrooms and cook till the peas are fully cooked.

8. Garnish with fresh coriander leaves.

Once done, serve mattar mushroom with rice or roti.