Ingredients:

1 package chow mein noodles
1 cup onion, thinly sliced
2 cups carrot, thinly sliced
2 cups carrot, thinly sliced
1 cup scallions, chopped
3 cloves of garlic, minced
3 t vegetable oil
2 t sesame oil
3 T soy sauce
2 T roasted red chilli paste
1 t rice wine vinegar
3 T hoisin sauce
1 t pepper powder
salt to taste

Method:

Cook the chow mein according to package instructions, drain and drizzle sesame oil, mix well and keep aside.

Mix all the sauces together along with pepper powder, salt and keep aside.

Heat oil in a wok or heavy bottom pan, add onion, garlic and fry. Add in the vegetables and stir fry on high heat until the vegetables are half done and crisp.

Add the noodles and the sauce mix, stir well to coat and check for salt.

Mix in the scallions and serve hot.

Ingredients

2 cups basmati rice, washed and soaked for 10 minutes
2 cups shitake mushrooms, cleaned
1 large onion, thinly sliced
2 large tomatoes, chopped
2 t ginger garlic paste
1 cup both mint and cilantro
2 green chilies, slit
1 1/2 t chili powder
2 t coriander powder
1 t turmeric powder
1/2 t cumin powder
3 cardamom pods
2 cloves
1 inch piece cinnamon
1 bayleaf
1 star anise
oil and ghee
salt to taste
3 cups water

Method

Heat oil and ghee in a pressure cooker, add bayleaf, cardamom, cloves, star anise, cinnamon and fry. Add the onions and saute till the onions are soft, add ginger garlic paste and saute, now add in the mint and cilantro leaves and fry.

Add the tomatoes along with little salt and saute till they become soft and mushy.
Add mushrooms and all the spice powders, mix well and saute till all the water from mushroom is evaporated.

Now add the rice and fry for a minute to coat with all the masala. Add the required water and salt. Close the lid and put on the whistle when the pressure comes.
Allow it to on a medium heat for one whistle and switch off. Wait for the pressure to settle down, open the lid and mix gently.

Serve hot with onion raita!