Ingredients:

2 cups  vermicelli

1 large onion finely chopped

2-3 green chillies finely chopped 

2 cups chopped vegetables - carrots, beans and cauliflower

8-10 curry leaves

1 tsp mustard seeds

1 tsp urad dal

1tsp chana dal

Juice of a lemon

1 Tbsp Oil

Salt to taste

Method:

First boil about 6 cups of water and then add the vermicelli into it. Add some salt and 1 tsp of oil. Boil for 5 minutes or as per package suggestion until it is cooked.

Transfer this to a colander and drain the hot water. Add about a tsp of oil and toss it gently so that the oil sticks all around. This prevents the vermicelli from sticking to each other.

Heat 1 Tbsp of oil in pan over medium heat. Add mustard seeds, curry leaves, chana dal, urad dal and mix until the urad daal turns light brown in color.Add the chopped onion and green chillies.  After the onion is cooked add salt and stir.

Add the cooked vermicelli to this, stir continuously breaking any lumps (on medium heat Lastly garnish with lemon juice and fried cashews.Keep the lid covered for another 5-10 minutes. Stir again and serve hot.

Ingredients

3 tbsp oil

6 to 8 basil leaves

3/4 cup paneer (cottagte cheese), cut into cubes

4 cloves of garlic , crushed

1/2 finely chopped green chillies

1/4 cup thinly sliced french beans

1/4 cup carrot, cut into thin strips

3 cups boiled rice noodles

1/4 tsp roasted sesame seeds (til)

1/4 cup roasted and chopped peanuts

1 tbsp soy sauce

1 tsp sugar

1 tbsp lemon juice

salt and pepper to taste

Method

Heat the oil in a pan, add basil leaves and sauté for a minute. Drain and keep aside.

In the same oil, add the paneer and sauté till golden brown on all sides. Drain and keep aside.

Heat the same oil again, add the garlic, green chillies, French beans, carrots, and sauté for 2 minutes.

Add the rice noodles, sesame seeds, peanuts, soya sauce, sugar, lemon juice, salt, pepper and 4 tablespoons of water and toss well.

Serve hot.

Rice Noodle salad

For the rice noodles

2 cups rice noodles

oil for deep-frying

For the dressing

1/2 cup grated jaggery (gur)

1 1/2 tsp tamarind (imli) pulp

2 tbsp roasted peanut powder

1 tsp chilli powder

1 tsp black salt (sanchal)

To be mixed into a salad

1/2 cup grated carrot

1/2 dozen shredded cabbage (green and red)

1/2 cup thinly sliced spring onions whites

1/5 cup finely chopped spring onion greens

1/4 cup thinly sliced yellow capsicum

salt to taste

Method

For the rice noodles

Deep-fry the rice noodles in hot oil. Drain on absorbent paper and keep aside.

For the dressing

Combine all the ingredients with ¾ cup of water in a small pan and simmer till the mixture thickens.

Keep aside to cool.

How to proceed

Place the fried noodles on a serving plate, top with the salad and pour the dressing over it.

Serve immediately.

If you have recipes to share, please send to editors@lokvani.com