Pad Thai Noodles

These flat rice noodles are cooked and tossed with paneer, spring onion, bean sprouts, peanuts, garlic and other spices. Use up the remaining peanuts for a garnish. 

Preparation Time: 10 mins   Cooking Time: 10 mins    Makes 2 servings
Ingredients:
For sauce:

• 1/2 cup water
• 1 tbsp temarind pulp
• 2 tbsp hot & chilli sauce
• 2 tsp soy sauce
• 1 tbsp kasmiri chili paste
• 2 tbsp brown sugar

Other ingredients:

• 4 tbsp oil
• 1/2 cup bell paper Juliana cut
• 1/2 cup par boiled Broccoli
• 3/4 cup Roasted peanut, roughly chopped
• 200 boiled thai noodles (boiled flat rice noodles)
• 5 to 6 basil leaves
• 1/2 tbsp chopped garlic (lehsun)
• 1/4 cup chopped spring onion greens
• 3/4 cup paneer (cottage cheese) cubes
• 1 tbsp lime juice 
• 3 tbsp spring onion green
• salt to taste

For The Garnish

• 2 tbsp chopped roasted peanuts
• 1 tbsp chopped coriander (dhania)

Method:

1. In pan Add sauce ingredients mix well cook till sauce become thick.
2. In anther pan Add oil , add ginger saute for min.
3. Add bell parer, peanut , mix well and cook on a high flame for 2 to 3 minutes.
4. Add the paneer, prepared sauce, basil , lemon juice, salt and spring onion greens and cook on a high flame for 2 to 3 minutes.
5. Serve hot garnished with peanuts, spring onion greens and coriander.

Pav bhaji

Very popular street food . This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. This is truly an innovation that arose out of the necessity of providing a nice hot meal in a hurry and one that tickles the taste buds. When I am lazy to cook on an entire meal for my family, pav bhaji in one of the first few dishes which comes to mind. It is easy to cook and also filling.
i have already posted home made ladi pav recipe.

Preparation Time: 15 mins.   Cooking Time: 20 mins.    Serves 4.

Ingredients

For the pav
8 ladi pavs
4 tbsp butter
1 tsp pav bhaji masala (optional)

For the bhaji
1/2 cups potatoes,
3 tbsp chopped cabbage
1 cup cauliflower, finely chopped
2 brinjal
1/2 cup green peas
1/2 cup carrots, chopped
1 cup onion, chopped
1/2 cup capsicum, finely chopped
2 1/2 cups chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 1/2 tbsp pav bhaji masala
1/2 tsp black salt (sanchal)
4 tbsp butter

To be ground into a chilli-garlic paste
3 to 4 whole dry kashmiri red chillies , soaked in warm water
4 to 6 cloves garlic (lehsun)


Method
For the bhaji
Boil the cauliflower, peas and , potatoes, brinjal, carrots, cabbage till they are soft. Drain out the excess water.
Heat the butter in a large pan, add the onion and capsicum and saute for 2 minutes. Then, add the prepared chilli-garlic paste and saute till the onion softens.
Add the tomatoes and simmer till the oil separates.
Add the turmeric powder, chilli powder, pav bhaji masala, black salt and salt and cook for 2 to 3 minutes.
Add the boiled vegetables and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the pav
Slice each pav into 2 horizontally. Apply a little butter to each side.
Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed
Serve the hot bhaji on 4 individual plates and top with the butter, onion and coriander.
Serve with the hot pav and lemon wedges.