INGREDIENTS:2 LARGE CAPSICUMS CHOPPED FINELY
1 SMAL ONION CHOPPED FINESLY
1 CUP PEAS BOILED
1/2 CUP CARROT BOILED AND CHOPPED NICELY
1/2 CABBAGE CHOPPED NICELY
1 CUP PANEER
CORN FLOUR TO COAT PANEER
1 PACKET PASTA
1 PACKET KNORR PANEER
SOYA SAUCE 1 TO 2 TSP
CHIILY SAUCE AND TOMATO KETCUP AS PER REQUIREMENT
1 TBSP LEMON JUICE
OIL AS PER REQUIREMENT
FOR GARNISHING:
1/2 CABBAGE DECECNTLY PEELED DECENTLY 1 BY 1 LAYER
KEEP ASIDE A SLIGHT PART OF ALL THE ABOVE CHOPPED VEGETABLES
1 CUP MAYONEESE
BUTTER ACCORDING TO REQUIREMENT
METHOD:
BOIL THE PASTAS AND DRAIN EXCESS OF WATER. COAT PANEER WITH CORN FLOUR AND FRY IT TILL IT BECOMES CRISPY.
TAKE OIL IN A PAN AND ADD OIL AND ALL THE CHOPPED VEGETABLES, INCLUDING PEAS ALSO. ADD SOYA SAUCE CHILLY SAUCE AND TOMATO KETCHUP AND MIX WELL. ADD FRIED PANEER. TAKE 3 CUPS OF WATER IN ANOTHER VESSEL AND ADD KNORR PANEER PACKET IN IT. BRING IT TO A BOIL AND THERE AFTER BOIL IT FOR 2 MINUTES. THEN ADD THE PASTA IN THAT BOILING WATER AND COVER IT WITH THE LID FOR FEW MINUTES OR TILL THE GRAVY TURNS THICKER.
FOR GARNISHING
KEEP BUTTER IN THE PAN AND FRY THE PEELED CABBAGES TILL IT BECOMES CRISPY. ADD REMAINING CHOPPED VEGETABLES IN MAYONEESE AND MIX WELL. NOW KEEP THE FRIED PEEL OF CABBAGES IN A SERVING PLATE AND ADD SPREAD 1/2 CUP MAYONEESE ON IT THEN ADD THE COOKED PASTA ON IT AND AGAIN LAYER IT WITH MAYONEESE AND LEMON. SERVE HOT
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