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The street side hawker has his loyal clientele of chowmein veg and non veg and those who are worried about junk food have started created a nasty stink about the hazards (not only addictive!) hidden in more than a spoonful of this comforting convenient snack or light meal even when enriched with fresh chopped vegetables, egg bhujiya and more along with garnishes. But we are losing our way. Noodles are irresistible for most of us — for the young and the young at heart — we can't have enough in different forms and are a staple when Chindian is ordered. What we offer our beloved readers this time is an intriguing combo that pairs a sweet and sour paneer/tofu pasanda with healthy buckwheat or whole meal noodles served with an accompaniment of colourful vegetables on a bed of light soupy sauce, maybe with a slice of black mushrooms for a contrasting texture. The inspiration was provided by the chef at Vana, the "out-of -this-world" forest retreat in Dehradun that we love. Nazarana Asia ka/Recipe Ingredients
Paneer /tofu (cut flat and rectangular) 100 g Baby carrot (washed well, scraped and grated) 1 Shredded cabbage 1/2 cup Black mushroom (rehydrated and sliced) 1 Balsamic/malt vinegar 1 tsp Honey 1/4 tsp Few drops of tomato sauce (preferably home made) Method Boil the noodles as per instructions on the packet. Pangrill the paneer/tofu to taste on a pan just lined with a thin film of olive oil. Make a sauce blending honey mixed with vinegar and apply it to the panir/tofu pasanda in it. Arrange noodles along with the pasanda on a plate preparing a bed of mushroom slices and if you like a tablespoon of light soya sauce. Place the vegetable on top and enjoy the pan-Asian delight.
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Remember
Buckwheat or whole meal
noodles 100g