Ingredients

1 cup instant noodles
1 cucumber
1 onion
1 tomato chopped
1 stalk mint leaves finely chopped
1 tbsp. coriander finely chopped
1 small green chilli
1 small flake garlic
1/4 tsp. chat masala
1/2 tsp. cumin crushed
2 pinches black (rock salt)
1/2 tsp. sugar powdered
salt to taste
Pic Shown May not be actual one

Method

Crush noodles to tiny curls. Dry roast them in a heavy pan, till light and semi white. Stir continuously while roasting. Cool.
Chill cucumber, tomato before chopping medium pieces.
Take in a large bowl, chop and add onions.
Crush together chilli and garlic finely. Add to chopped vegetables.
Add all other ingredients except coriander and noodles.
Toss with fork till well blended.
Add noodles and toss gently.
Garnish with coriander before serving.
Serve immediately.

BROCCOLI CARROT SALAD

Ingredients

1 head tender broccoli
3 carrots, sliced obliquely, into ovals
1 sprig spring onions with greens, finely chopped
1 sprig mint leaves finely chopped
4-5 tender lemon grass stems finely chopped

For garnishing:

2 tbsp. cheese grated
1 tbsp. coriander chopped finely

For topping:

1 tbsp. plain or wheat flour
1 tbsp. butter
1 cup milk
2 green chillies, chopped very finely
1/2 " piece ginger, peeled and chopped finely
1 flake garlic, crushed
4-5 basil leaves, chopped
1/4 tsp. pepper powder
salt to taste
Pic Shown May not be actual one

Method

Pluck broccoli florets, to bite sized pieces.
Put both broccoli and carrot in boiling water.
Cover and simmer for 2 minutes.
Drain, pour icecold water over it.
Drain again, spread out on kitchen towel.
Dab out excess moisture, transfer to serving bowl.
Dissolve milk and flour to make a smooth paste, keep aside.
Warm butter in a heavy or nonstick pan.
Add garlic, ginger, chillies, stir.
Add milk /flour paste, stir till mixture starts to boil.
Add salt, pepper, stir and simmer for 3-4 minutes, stirring frequently.
Mixture should be a little thick but of pouring consistency.
Take off fire, cool a little till warm.
Stir in chopped basil.