A peppy noodle preparation easily made with readymade sauces and chopped vegetables. The Quick Masala Noodles has a nice crunch thanks to the chunky pieces of sautéed veggies. The cream imparts a rich feel to this dish, while the sauces impart a pungent tanginess. Colourful capsicums and juicy tomatoes are a must-add to this recipe, and it is also important to de-seed the tomatoes to retain the crunch and avoid gooeyness. Enjoy this delightful Quick Masala Noodles with a generous garnish of cheese.

Pineapple gravy enriched with raisins and cashewnuts.

This versatile dish can be served as a starter or as an accompaniment to the main meal.

A delicious dish that can be made in a jiffy! paneer and baby corn is tossed in colored peppers spring onions and tomato puree. The masalas enhance the flavors. Garnish with coriander and eat it hot!

The spicy chilli garlic sauce is for those who like piquant delights! as ingredients like fresh ginger and garlic are ground into a paste rather than simply chopped and mixed into sauces, this ‘tom-chi’ sauce gets a deeper touch of spice. Apart from using it in various noodles, soups and such dishes, you can also serve it at parties as a dip for finger foods.

The stir-fry method of cooking is essential chinese and today popular for across the globe. The stir-fry method needs less oil, and retains the nutrients in the vegetables making it healthy! the sweet and sour stir-fry is a beautiful mix of fruits and assorted vegetables tossed in a wok along with chinese sauces. Pineapple juice, soya sauce, brown vinegar and brown sugar add a variety of flavors and aromas and make this dish very appetizing. This stir-fry can be dished out live during a buffet dinner for your guests to enjoy watching it made. Try it!

Known by its various names world over the mushroom or Khumbh is also known as Dhingri in Punjabi cooking. Every cuisine has its version of a mushroom dish. If not traditionally used they have slowly been included in these cuisines. Mushroom does not require too much cooking time making a quick and easy to prepare vegetable. Mutter has been combined with mushroom in this delectable dish that uses curds, which gives it a tangy flavour. The cashew nut paste helps give the dish its lovely texture.

Jalfrazie is a combination of veggies flavoured with a sweet and sour gravy. The usp of this recipe however is the brown rice. Since it is not milled, its outer covering or bran that is rich in fibre is kept intact, making it a healthy and diabetic-friendly ingredient. It is good for weight-watchers too. Brown rice requires more water and takes more time to cook as compared to normal rice and so you need a little patience while preparing this recipe. Yet, believe me; every minute spent is worth the effort!

One of the most popular items on most restaurant menus, the Vegetable Makhanwala features a balanced blend of spice and creaminess. Veggies cooked in butter are served in a base of milk cream, flavoured quickly and easily with tomato ketchup. Although using tomato ketchup is a quick and effective shortcut, it helps enhance the flavour of the curry and gives it a rich colour too. Add the deep-fried potatoes in the end to retain a bit of their crunch. The Vegetable Makhanwala is a mildly-spiced and creamy dish, which can be comfortably enjoyed even by kids, so it serves the whole family quite well. This version is so quick and easy that you can make it on any day. Serve it hot with rotis or puris. Try other recipes like Methi Malai Mutter or Hara Bhara Kebab in Green Gravy

pan fried noodles recipe | pan fried noodles with vegetables | Chinese veg pan fried hakka noodles | pan fried noodles with vegetables is a Shanghai favorite dish! Learn how to make pan fried noodles with vegetables. We show you how to make crispy pan fired noodles which are then topped with a tasty vegetable filling in pan fried noodles with vegetables. To make pan fried noodles, heat the oil in a broad non-stick pan, spread the noodles evenly over it and cook on a medium flame till they turn brown and crisp from both the sides. Keep aside. For the vegetables, heat the oil in a broad non-stick pan, add the garlic and green chillies and saute on a high flame for 30 seconds. Add the capsicum and saute on a high flame for 1 minute. Add the carrot, broccoli, soy sauce, tomato ketchup, salt and pepper, mix well and cook on a high flame for 2 minutes, while stirring occasionally. Add the cornflour-water mixture, mix well and cook on a high flame for 1 minute, while stirring continuously. Keep aside. Just before serving, place the noodles on a serving plate, top with the vegetables and serve immediately. Pan-fried noodles are a signature snack in China and loved for its unique texture and taste – crispy fried noodles and crunchy veggies. Tips for pan-fried noodles. 1. Use colourful veggies for added eye appeal. 2. Lightly blanch the veggies, so they retain their crunch. 3. Once you add the cornflour water mixture, stir it continuously to avoid forming lumps. 4. Keep the fried noodles and vegetables ready, but assemble it just before serving. 5. When you boil the Hakka noodles make sure you drain the excess water completely. The noodles must be dry. 6. We have used a little more oil as we want the noodles to be crisp. 7. The vegetable topping will be semi dry in pan fried noodles. Pan fried noodles with vegetables is a quick fix dish. For a satiating Chinese mini meal serve with Corn Rolls, Stuffed Mushroom Buns , Baked Chinese Mushroom Buns or Paneer Parcels. Enjoy pan fried noodles recipe | pan fried noodles with vegetables | Chinese veg pan fried hakka noodles | with video below.

Pepper-tinged white sauce with sautéed onions and sweet corn is a wonderful topping for bread slices, as it provides a perfect mix of flavour, textures and gooeyness that always complements toast beautifully. Semi-toast the bread slices, apply the topping and then bake them again till the cheese melts. This gives you the perfect crispness, while also fusing the topping with the toast. The Baked Corn Open Toast is so easy to make, you can prepare it any day, as an after school snack for kids, or a special accompaniment for tea. Looking out for more snack recipes using corn, check these out Capsicum and Corn Rolls , Cheesy Corn Rava Waffles , Corn and Cottage Cheese Tacos , Corn and Potato Fritters , Corn On Crackers , Corn Sev Puris and Crispy Corn Cups .

Paneer and Capsicum Discs look so tempting, no one can refuse. Round-shaped bread pieces are crisped to perfection and arranged together with a filling of sautéed veggies such that the filling shows up nicely through holes in the bread. Indeed, this is party fare!

Crispy cream crackers topped with a scrumptious topping of juicy sweet corn and crunchy veggies perked up with tangy lemon juice, Corn on Crackers is made all the more tempting by a garnish of grated cheese and tomato ketchup. A handy snack, this can be had any time to appease a sudden hunger pang, served as a wholesome accompaniment to tea, or offered to guests at a party. It is sure to be liked by all, young and old.

olive and tomato pasta recipe | Indian style tomato olive pasta | pasta with tomatoes and olives | black olive tomato pasta | olive and tomato pasta is a party style sumptuous pasta which comes to your table in a truly luscious form. Learn how to make Indian style tomato olive pasta . An intense tomato sauce, perked up with capsicum, spices and herbs plays host to perfectly cooked farfalle, which makes the ensemble look very attractive indeed. Dotted with black olives and seasoned with red chilli flakes, the black olive tomato pasta becomes all the more tempting when garnished with grated cheese. To make olive and tomato pasta, Heat the oil in a broad non-stick pan, add the bayleaf and peppercorns and sauté on a medium flame for a few seconds. Add the capsicum and sauté for a few more minutes. Add the tomatoes and 1/2 cup of water and simmer on a medium flame for 5 to 7 minutes, while stirring occasionally. Add the oregano, tomato purée, tomato ketchup, sugar and salt, mix well and cook for 2 to 3 minutes, while stirring occasionally. Next, heat the olive oil in a broad non-stick pan, add the prepared tomato sauce, black olives, cream and chilli flakes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Add the farfalle and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve immediately garnished with grated cheese. Farfalle can also be replaced with common varieties of pasta like spaghetti and penne. Kids would love the spiral spaghetti. This pasta with tomatoes and olives makes use of fresh tomatoes transformed into blanched and chopped tomatoes, as well as ready made tomato puree. Use of these in said quantity is a must for that perfect tangy flavour. Tips for olive and tomato pasta. 1. As far as possible, prepare this dish just before serving to enjoy the maximum flavour and aroma of the spices. When it’s not possible to do so, keep the pasta and sauce ready in advance, but assemble and garnish it just before serving. 2. Eight large sized tomatoes when blanched and deseeded will yield approximately 2 cups of chopped tomatoes. 3. Prefer the use of olive oil for a true authentic Italian flavour. Enjoy olive and tomato pasta recipe | Indian style tomato olive pasta | pasta with tomatoes and olives | black olive tomato pasta | with step by step photos below.