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Tuesday, March 2, 2004

CHINESE CHAAT

CHINESE CHAAT
Ingredients
100 gm Paneer (cottage cheese)
50 gm black-eyed beans (Lobiya)
1 cup boiled noodles
1 medium-sized cucumber
2 pineapple slices
1 large onion
2 tomatoes
A pinch of Ajino moto (optional)
1 tbsp Soya sauce
1 tsp vinegar
1 tbsp ginger-garlic paste
2 tbsp olive oil

For garnishing : 2-3 tbsp cornflakes

Method
Soak the Lobiya overnight. Drain and keep aside. Peel and cut the onion into large pieces. Peel and cut the cucumber into cubes. Cut the tomatoes into quarters, cut the pineapple slices into big pieces. Cut the paneer into cubes. Heat the olive oil in a wok, Add the ginger-garlic paste and fry, Add the onions and fry, add all the ingredients and lower the flame. Don’t fry until soft, Just toss only. Toss very gently and allow to cook over a low flame for only 2-3 minutes. The vegetables should be crunchy. Serve garnished with cornflakes.

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