Vegetable Noodles

• 1 packet hakka noodles
• 4 tbsp olive oil
• 3/4 cup shredded cabbage
• 1 large sized sliced carrots
• 1/2 cup sliced capsicum
• 1/2 cup chopped spring onions
• 5 to 8 tbsp schezuan sauce
• salt to taste

1. Boil 8 cup of water in a large pan, let the water bubble.
2. Add the noodles and boil them for only 2 minutes.
3. The noodles are cooked aldent(aldent: means partially cooking noodles or leaving it slightly "kachcha").
4. Drain the noodles and spread on a flat surface and toss in 1 tsp of oil on the noodles to prevent sticking.
5. Heat oil in a frying pan on a high flame.
6. Add vegetables and stir-fry for 3 minutes on a medium flame.
7. Add the schezuan sauce, salt and noodles, mix well and cook for 2 minutes.
8. Serve hot and garnish with spring onions.

Same procedure can be used for vegetable hakka noodles. In vegetable hakka noodles instead of "schezuan sauce" use "green chilli sauce".

Noodles With Stir-Fried Tofu and Broccoli

• 1/2 cup vegetable broth or reduced-sodium chicken broth
• 1/4 cup dry sherry (see Note) or rice wine
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons cornstarch, divided
• 2 tablespoons plus 1 teaspoon sugar
• 1/4 teaspoon crushed red pepper, or more to taste
• 1 14-ounce package extra-firm water-packed tofu, drained
• 1/4 teaspoon salt
• 2 tablespoons canola oil, divided
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 6 cups broccoli florets
• 3 tablespoons water

1. Combine broth, sherry (or rice wine), soy sauce, 1 tablespoon cornstarch, sugar and crushed red pepper in a small bowl. Set aside.
2. Cut tofu into 3/4-inch cubes and pat dry, then sprinkle with salt. Place the remaining 2 tablespoons cornstarch in a large bowl. Add the tofu; toss gently to coat. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add the tofu; cook, undisturbed, until browned, about 3 minutes. Gently turn and cook, stirring occasionally, until browned all over, 2 to 3 minutes more. Transfer to a plate.
3. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic and ginger; cook until fragrant, about 30 seconds. Add broccoli and water; cover and cook, stirring once or twice, until tender-crisp, 2 to 4 minutes. Stir the reserved broth mixture and add to the pan. Cook until the sauce has thickened, 1 to 2 minutes. Return the tofu to the pan; toss to combine with the broccoli and sauce.

Paneer Tikka

• 1 Large block of Paneer
• 1 onion
• 1 Capsicum
• 1 Tomato
• Few Mushrooms
• Finely chopped Coriander leaves
• To Marinade:
• 1/2 cup Curd (plain yogurt)
• 1 tsp Garlic paste
• 1 tsp Ginger Paste
• 2 tsp Tandoori powder
• 1 tsp cumin (jeera) powder
• 2 tsp Chaat powder
• Salt to taste
• Red chili Powder to taste

1. Cut Paneer into long 1/2" thick cubes.
2. Cut all vegetables into cubes.
3. Mix all ingredients for marinade and keep aside.
4. Add the left marinade to the vegetables.
5. Brush the marinade to the paneer and refrigerate it for 3 hours.
6. Heat oil in a kadhai and fry marinated paneer till fully done.
7. Also fry other vegetables.
8. In a plate arrange fried vegetables and then paneer.
9. Garnish with coriander and lemon slices
10. Serve tandoori paneer tikka hot with hari chutney.

Tandoori Stuffed Aloo

• Potatoes - 8, large
• Cashewnuts - 1 tbsp, broken
• Chaat Masala - 1/2 tsp
• Clarified butter - 2 tsp (ghee)
• Coriander leaves - 1 tsp, chopped
• Cottage cheese - 4 tsp, grated
• Cumin seeds - 1/2 tsp
• Garam masala - a pinch
• Lemon juice - 1 tsp
• Oil - for frying
• Red chilli powder - 1 tsp
• Raisins - 2 tsp
• Salt to taste

Method:

1. Peel the potatoes and carefully scoop out the centre, making sure to leave a thin but firm and even wall.
2. Shallow fry the potato boats and the scooped out leftovers separately.
3. Take care not to brown the boats, they should only be crisp on the sides.
4. Cool the scooped out portion of the potatoes and mash.
5. Add salt, red chilli powder, garam masala, lemon juice, cashew nuts, raisins, grated cottage cheese and clarified butter. Stuff the mixture into the potato cases.
6. Arrange 4 pieces on one skewer and put some more grated cheese on top.
7. Grill till golden brown in colour.
8. Sprinklle with chopped coriander and chaat masala and serve

Khoya Paneer

• 250 gms. paneer 
• 100 gms of khoya powder
• 1 onion grinded 
• small quantity of ginger grinded
• 1 florlet of garlic grinded 
• 2 green chillies chopped fine
• 1 cup of tomato paste
• 1/2tsp cumin seeds
• 1 tsp. coriender powder 
• 1/2 tsp of tumeric powder
• 1/2 tsp. red chilli powder
• 1/2 tsp. garam masala
• salt to taste
• chopped coriender leaves 

1. Cut the paneer into trinangle shaped cubes and keep it aside( do not fry the paneer).
2. Grind onion, garlic ginger and green chillies in mixy.
3. Heat oil in heavy pan and add cumin seeds, tumeric powder and coriender powder. Stir it .
4. Now add onion,ginger,garlic paste into it and stir until oil separates.
5. Add tomato paste in it and stir it. Add salt,chilli powder in it and stir until oil separates.
6. Add khoya powder in it and mix it very well.
7. Add small quantity of water, boil it.
8. Add triangle shaped paneer cubes in it.
9. Cover it,turn off the gas and add garam masala .
10. Garnish it with chopped coriender leaves before serving.

To make a thick gravy you can add bread crumbs in it.

Pav Bhaji

• Pav Buns - 10
• Onions - 2, finely chopped
• Coriander Powder - 2 tblsp
• Tomatoes - 2 cups, finely chopped
• Cumin Powder - 1 tblsp
• Potato - 2 cups, cooked and mashed
• Chilli Powder - 1 tsp
• Peas - 1/2 cup, cooked
• Pav Bhaji Masala - 1 tblsp
• Green Beans - 1/2 cup, finely chopped
• Coriander Leaves - 1 cup
• Cabbage - 1 cup, shredded
• Lemon Juice - 1 tblsp
• Capsicum - 1/2 cup, chopped
• Ginger - 2 tsp, grated
• Garlic - 1 tsp, crushed
• Green Chillies - 2, finely chopped
• Water - 1/2 cup
• Salt as per taste

Method:

1. Add onions to hot oil and fry till pink.
2. Add garlic and fry for a minute.
3. Add tomatoes, salt, coriander powder, cumin powder and chilli powder.
4. Stir for a minute.
5. Add the other ingredients and cook on low heat for 5 minutes.
6. Cook chopped vegetables except capsicum, covered for 5 minutes on medium heat.
7. Mash well.
8. Add 1/2 cup of water and simmer.
9. Add chopped capsicum.
10. When all the vegetables are well mixed, garnish with coriander and lemon juice.
11. For the pavs, slit the pav buns horizontalls from the middle.
12. Apply butter on the cut surface and fry in hot pan.
13. Remove when it is golden brown.
14. To serve, sprinkle chopped onions, coriander and pav bhaji masala over bhaji.
15. Serve hot with pav buns.

PUNJABI KADHI

• 1 cup Gram flour 
• 1/4 cup Chopped onion 
• 1/4 cup Chopped potato 
• 1 tsp Ajwain.
• 1 tsp Red chili powder. 
• 1 tsp Chopped ginger.
• 1/2 tsp Baking powder. 
• Oil for deep frying 
• Salt As per taste 
• 1 cup Kadhi Curd (yogurt)
• 1/4 cup Gram flour 
• 2 no. Dry red chili whole
• 1 tsp Turmeric powder. 
• A pinch Asafetida 
• 1 tsp Fenugreek seeds.
• 2 tbsp Oil. 
• Salt As per taste

1. Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
2. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
3. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
4. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
5. Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.

Serve punjabi kadhi hot with steamed rice.