- 5 small potatoes
- 1 tsp salt
- 1/2 tsp cumin powder
- 1/2 tsp tumeric powder
- 1/2 tsp chilli powder
- 2 tsp yak cheese
- 1 egg
- oil for deep frying
100 gms flat mushrooms
3 tbsp mustard oil
1 tbsp coriander chopped
1 tbsp spring onion fine chopped
1 tsp garlic fine chopped
1/2 small onion
1 tsp ginger
1/2 tsp salt
1/2 tsp chilli
In a pressure cooker, boil the mushrooms for one whistle.
After the mushrooms have cooled, shred them into pieces by hand.
In a bowl, combine the mushrooms with herbs, spices and oil and mix well. Now it is ready to serve.
In a pot, boil water with salt. Add the noodles and let it cook for 10-15 mins or until noodles are soft and transparent.
Drain the noodles and add the oil on top as it cools so that the noodles don’t stick.
In a medium heat wok, add the oil and the onion and cook until they are soft.
Add in the garlic and sauté together.
Add the tomatoes and let them breakdown.
Add the cabbage and stir together.
Now add the spices – salt, turmeric, cumin and chilli powder.
Add the vegetable or water and let it simmer for 5 mins.
Add in the cooked noodles and incorporate everything together.
Transfer the soup to a serving bowl and garnish with cilantro and green chilli as preferred.
Mix the flour and water together to create a thin batter.
In a tawa (flat pan) pour oil to grease the pan. Add the batter and cook for 2 minutes.
On another deep dish, add minced meat if non-veg or grated cheese if vegetarian, coriander, onion, cumin-coriander powder, turmeric powder, red chilli powder, Schezwan pepper powder, salt, ginger-garlic paste and eggs. Mix well .
Fry this mix for a little while and pour it over the batter to create a thin disk. Lower the heat and cover with a lid.
Let it cook for 3 mins.
Remove the lid and put on a serving plate. Cut into desired pieces and serve with sauce.