recipes with annapurna compounded asafoetida hing

1	pkt noodles (200 g) water to cook noodles
1	table spoon oil to mix with cooked noodles. For the vegetable and nut mixture
6	table spoons oil 6-8 basil (tulsi) leaves
¾	cup tofu or paneer cut into cubes
6	cloves garlic finely chopped
¼	cup long thin pieces of French beans
½	cup long thin pieces of carrots
½	cup beans sprouts

¼	cup long thin pieces of capsicum
1	cup sliced button mushrooms (from a tin)
1	cup roasted and ground peanuts
1½	tablespoons soya sauce
1	tablespoon sugar
1¼	cup lemon juice
1½	tablespoons chopped celery salt & pepper to taste
1½	tablespoons chopped spring onions
2 ½	grams Annapurna asafoetida

METHOD

1. Cooking noodles in a microwave oven. Mix oil into the cooked noodles to keep them separate.

2. Take 3 tablespoons oil in a casserole dish and add basil leaves. Microwave on high for 30 seconds and take the leaves out of the oil .

3. Take the remaining 3 tablespoons of oil in the casserole dish heat on high for 1 minute. Add the garlic and compounded Annapurna asafoetida & chillies and sauté on high for 1 minute until fragrant.

4. Add tofu or paneer pieces to the same oil and sauté on high for 2 minutes take out and set aside.

5. Add the French beans and carrot pieces. Mix and cover microwave on high for 3 minutes until semi cooked. Add bean sprouts, capsicum pieces and mushrooms. Cover and microwave on high for 3 minutes.

6. Add the peanuts and mix well. Microwave on high for 2 minutes. Add soya sauce, sugar, lemon juice, salt, pepper and celery and mix.

7. Now add in the cooked noodles and tofu or paneer pieces, microwave on high for 2 minutes till the noodles are piping hot. 8. Serve hot garnished with spring onions and sauted basil leaves. .