Noodles Bonanza

3.Stuffed Noodle Capsicum:

Ingredients:
200g noodles
4 large capsicums(cut half lengthwise and deseeded)
1/2 cup diced Cottage cheese cubes
1/2 cup diced tomato cubes
1/4 tsp finely chopped onion
1/4 tsp finely chopped ginger
1/4 tsp red chilli powder
1/4 tsp cumin powder
Oil for frying
Salt and pepper to taste.

Method:
Boil noodles, drain and keep aside. Heat oil and fry onions, ginger and garlic. Add diced paneer and tomato along with the other seasonings. Add noodles and mix well. Stuff each capsicum with the filling. Seal filling with a thick paste of flour and water. Deep fry or bake in moderate oven till done.

4.Veg Noodles With Cottage Cheese:

Ingredients:
250g noodles
250g cauliflower (cut and boiled)
3 capsicums (thin slices)
50g cottage cheese (cubed)
100g onions (small pieces)
6-8 green chillies (long pieces)
2 tsp ginger garlic paste
1 tsp cumin seeds
1/2 tsp turmeric powder
1 bunch coriander leaves
1 tbsp oil
1/2 tsp coriander powder
Salt to taste.

Method:
Boil noodles in lots of water with salt and little oil until soft. Wash in cold water, drain and keep aside. Heat oil in a pan and fry cumin seeds. Then add onion and fry till golden brown. Add green chillies, ginger-garlic paste and fry for 2 minutes. Then stir in coriander powder, turmeric powder and salt. Add cauliflower, capsicum, cottage cheese pieces and keep it on low flame for 5 minutes. Finally add boiled noodles and remove from flame. Garnish with coriander leaves and serve hot.

5.Spaghetti Balls:

Ingredients:
6 cups milk
2 cups boiled spaghetti
100g cheese (grated)
1/2 cup flour, 5 tbsp flour
1 tbsp coriander leaves (chopped)
3 sticks celery (chopped fine)
4 green chillies (chopped)
Bread crumbs (as required)
Salt to taste
4 tbsp butter oil.

Method:
Melt butter in a sauce pan on a low heat. Add flour and fry for 1 min. Remove from heat and gradually add milk stirring continuously to avoid lumps. Put the pan on the gas, and keep stirring until the mixture thickens. Keep aside. Add the boiled spaghetti, green chillies, grated cheese, coriander leaves, celery and salt. Mix well and shape into small balls. Make a smooth batter of flour and one cup water. Dip the spaghetti balls in the batter and roll them in breadcrumbs and deep fry. Serve hot with tomato ketchup.