Maggi noodles cake

Ingredients:
Maggi noodles : 1 packet
Eggs : 2
Chopped onion : 1/4 cup 40g
Chopped tomato : 1/4 cup 40g
Chopped cabbage : 1/4 cup 40g
Chopped carrot : 1/4 cup 40g
Chopped coriander leaves : 2 Tbs
Milk : 3-4 Tbs
Salt to taste
Pepper powder :1/2 Tsp
Oil :3 Tbs
Ghee : 1T bs

Method:

*Boil water in a deep wok and add oil 1Tsp and salt to taste.when it starts boiling add the noodles.cook for 1 minute.
*Strain the noodles and repeat the same method once more ,like boiling water and cook noodles for other 1 minute and drain.
*Heat a kadhai add 2 Tbs oil ,add the vegetables one by one.
*First onion,when it changes the colour add tomato saute for 1 minute and add chopped cabbage and carrot.
*When the vegetables are half cooked add maggie masala, saute well and add coriander leaves.switch of the flame.
*In a deep bowel crack two eggs,add milk and beat well.
*Now add prepared noddles, pepper powder,salt and mix well
*Heat a non stick flate pan  add ghee.
*When it starts to heat add the nooddles mix.cover and cook for 10 minutes on very low flame.
*After 10 minutes using a plate flip the noodles cake to the other side and cook for other 10 minuts.

Note:
You can add 1 or 2 chopped chilli as per your choice.
This should be cooked in very low flame.
Noodles is wax coated,so it is always better to cook in 2 or 3 times and drain.

Watch how to cook maggi noodles cake

Creamy cocounut milk toffu curry

Ingredients:
For marination
Toffu : 400g
Chilli powder : 1/2 Tsp
Turmeric powder : 1/4 Tsp
Salt to taste
Oil for frying

For gravy
Onion : 1 medium size finely chopped
Tomato : 1 medium size finely chopped
Ginger : 1 Tsp finely chopped
Garlic : 1 Tsp finely chopped
Green  chilli : 1
Chilli powder : 1/2 Tsp
Turmeric powder : 1/2 Tsp
Garam masala : 1/4 Tsp
Oil
Salt to taste
Cocunut milk -1/2 cup
Hot water -1/2 cup
Coriander leaves finely chopped  - 2 Tbs

Method:
*Cut the toffu into small cubes and add all the spices under marination and marinate
*Heat a pan, add oil and fry the toffu both sides.
*Heat a pan ,add oil and fry the ginger garlic till the row smell goes.
*Now add chopped onion and saute till the colour turn to golden.
*Now add chopped tomato and all the curry powder.
*Add salt to taste green chilli and saute till tomatoes are cooked well.switch of the flame.
*Wait till it cools down.when done transfer to the blender and puree it.
*Heat a pan add oil and saute the pureed mixture.
*Add 1/2 cup of hot water and cook in low flame.
*When the gravy starts thicken add toffu and mix well.
*Cook for other 5 minuts and add coconut milk.
*When it starts boiling switch of the flame and add coriander leaves.

Check out how to make Creamy cocounut milk toffu curry