Spaghetti Aglio E Olio Funghi ~ Spaghetti Pasta with Mushroom

Classic, easy and delicious pasta recipe of Spaghetti aglio e olio, made with olive oil, garlic and Mushroom.

Ingredients:

• Spaghetti - 250 gm
• Garlic, sliced - 15 cloves
• Parsley or coriander leaves, finely chopped - 2 tbsp
• Olive Oil - 3 tbsp
• Chilli flakes - 1 tsp
• Salt to taste
• Parmesan cheese, grated- as required

For sauteed mushroom:

• Mushrooms, sliced- 200 gm
• Olive oil or butter- 2 tsp
• Chilli flakes - 1 tsp
• Garlic, minced- 2 cloves
• Salt and Pepper- to taste

Method:

• Boil the spaghetti as per the instructions given at the back of the packet. Usually 2-3 minutes minus the recommended time.Keep it al-dante (slightly firm).
• Drain and set aside the pasta, reserving a small cup of the pasta water. Do not run under cold water. 
  
• Heat olive oil in a wok or a wide pan.
• Add garlic and mushrooms. Saute a while.
• Add chilli flakes, salt and pepper. Saute for 2-3 minutes on med heat.
• Once mushrooms done, take out in a plate. 
  
• Add olive oil and heat it.
• Add garlic to it and fry on medium low heat for about 2 minutes, till it turns golden brown on the edges.
• Add red chili flakes and saute for few more seconds. 
  
• Add the boiled spaghetti and toss it well.
  
• Add sauteed mushrooms and parsley. Toss to coat all the ingredients evenly, adding some reserved pasta water or white wine to help the ingredients bind together.
• Sprinkle grated parmesan cheese on and serve it warm.

Roasted Red Bell Pepper Pasta

Roasted red bell peppers sauce gives rich, smoky and creamy flavor to this pasta. Enjoy as weekend treat..... 

This is really delicious........This pasta sauce is easy to make and it's so flavorful.

Ingredients:

For Roasted Red Bell Pepper Sauce:-

• Red bell peppers- 4 med
• Onion, chopped- 2 med or 1½ cup 
• Garlic, chopped - 6 to 8 cloves
• Black Pepper, freshly ground - 1 tsp
• Mix herbs- 1 tsp
• Chilli flakes- 1 tsp
• Chili powder- ½ tsp (optional)
• Heavy Cream - ¼ cup or more to taste (I used Amul Fresh Cream)
• Butter- 4 tbsp
• Olive oil- 1 tbsp
• Water- approx 1 cup
• Salt- to taste 

Other:-

• Any Pasta of your choice (I Prefer Fusilli or Penne)- 250 gm
• Parsley or Coriander, finely chopped- 2 tbsp
• Parmesan cheese or processed cheese, grated- as required  

Method:

For Roasted Red Bell Pepper Puree:-

• Roast peppers directly on a flame. 
  
• Keep in a bowl and cover them for min 15 minutes. 
• Discard the burned peels and chop roughly. 
  
• Heat 2 tbsp of butter in a nonstick pan over medium heat. 
• Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes. 
  
• Switch off the gas and let it cooled little bit.
• Transfer this mixture to a food processor or blender. Make a smooth puree. 
  

For Pasta:-

• Cook pasta in salted water according to package directions and drain. Do not overcook.
• Heat olive oil and other 2 tbsp of butter in a large nonstick pan or wok.
• Pour the pepper puree into the pan. Add water, mix herbs, chili flakes, chili powder, salt, and pepper.  Give a nice stir. 
  
• Bring to boil this mixture and turn the heat low. 
• Add the cream and stir to combine. Taste and adjust seasonings if you need to. Roasted Red Bell Pepper Sauce is ready. 
  
• Add boiled pasta and stir well it together to coat the pasta for 2 minutes.
• Serve hot with parsley and a sprinkling of  Parmesan cheese on top.

रोस्टेड रेड बेल पेपर पास्ता

साहित्य:

• पास्ता (कुठलाही तुमच्या आवडीप्रमाणे)- २५० ग्रॅम  
• रेड बेल पेपर /लाल सिमला मिरच्या - ४ मध्यम
• कांदा, चिरून - २ मध्यम
• लसूण, चिरून - ६ ते ८ पाकळ्या
• काळी मिरी पूड किंवा ताजी क्रश करून- १ टीस्पून
• मिक्स हर्ब्स- १ टीस्पून
• चिली फ्लेक्स- १ टीस्पून
• मिरची पूड- १/२  टीस्पून
• हेवी क्रीम (अमुल फ्रेश क्रीम)- १/४  कप किंवा आवडत असेल तर अजून थोडे जास्त 
• बटर- ४ टेबलस्पून 
• ऑलिव ऑईल- १ टेबलस्पून 
• पाणी- अंदाजे १ कप 
• मीठ- चवीप्रमाणे 
• पार्सली किंवा कोथिंबीर, बारीक चिरून- २  टेबलस्पून 
• पामेझान चीज किंवा प्रोसेसड/साधे चीज, किसुन- आवडीप्रमाणे     

कृती:

• पाकिटावर दिलेल्या सुचनेप्रमाणे मीठ पाण्यात घालून पास्ता शिजवून घ्यावा. नंतर चाळणीत ओतून पाणी गाळावे. थंड पाण्याखाली धरून सर्व पाणी निथळून घ्यावे. जरासे ऑईल किंवा बटर चोळून ठेवले तर एकमेकांना चिकटणार नाही. 
• भरतासाठी वांगे भाजतो त्याप्रमाणे  गॅसवर लाल सिमला मिरच्या भाजून घ्याव्यात. 
• एका भांड्यात किमान १५ मिनिटे झाकून ठेवाव्यात, त्यामुळे साले सहज काढता येतात. 
• करपलेली साले काढून मिरच्या कापून घ्याव्यात. 
• एका मोठ्या नॉन-स्टिक पॅनमध्ये २ टेबलस्पून बटर गरम करून त्यात कांदा व लसुन गुलाबी रंगावर परतून घ्यावा. नंतर त्यात भाजलेल्या लाल सिमला मिरचीचे तुकडे आणखी थोडावेळ परतून घ्यावेत. 
• थंड झाल्यावर मिक्सरमध्ये एकजीव वाटून घ्यावे. 
• त्याच पॅनमध्ये २ टेबलस्पून बटर व ऑलिव ऑईल गरम करून त्यात सिमला मिरचीचे वाटण, पाणी, मिरची पूड, मिक्स हर्ब्स, चिली फ्लेक्स, काळी मिरी पूड आणि मीठ टाकून छान मिक्स करून उकळी आणावी. हा तयार झाला रेड पेपर सॉस.  
• आच मंद करून त्या सॉसमध्ये क्रीम टाकून ढवळावे व उकडलेला पास्ता टाकावा. 
•  पास्ता सॉसमध्ये मिक्स करून घ्यावा. मंद-मध्यम आचेवर पास्ता सॉसमध्ये परतावा. सुका होवून देवू नये.  
•  गरम गरम पास्ता प्लेट मध्ये काढून त्यावर जराशी पार्सली आणि आवडीप्रमाणे पामेझान चीज भुरभुरावे.  

Quick Pasta

This pasta recipe will quickly satisfy your craving. If you have boiled pasta then you can make this dish within 5 minutes. 

Ingredients:

• Penne pasta or any pasta- 1 package (250 gm)
• Onion roughly chopped- 2 med (1 ½ cup)
• Garlic, minced- 1 to 2 tbsp (as per personal likes)
• Processed cheese or Parmesan cheese, grated-  2 cubes or ½ cup (Keep aside a little of cheese for garnishing. You can add more cheese. It always tastes better.)
• Milk with it's cream/malai/say- 1 cup 
• Olive oil- 2-3 tbsp
• Butter- 1 tbsp
• Mix herbs- 1 tsp
• Chili flakes- 1 tsp or to taste
• Black pepper- 2 tsp or to taste
• Salt - to taste 
• Parsley, finely chopped- 2 tbsp (optional)

Method:

• Cook/boil pasta as given direction on package and drain. Do not overcook, keep them al dente. 
• Heat olive oil in a pan. Add onion and garlic and saute till onion turns transparent.
• Add butter, chilli flakes, mix herbs and saute a while.
• Add milk, mix well and bring to boil.
• Add cheese now and give a nice stir. Let dissolve all cheese in a milk.
• Add cooked pasta and mix well. 
• Add salt and pepper. Mix well and cook for 2-3 minutes. 
• Garnish with grated cheese, chopped parsley, chili flakes and pepper.
• Serve hot.

Italian Noodles

Italian noodles sound crazy na? Noodles look like Spaghetti which is used in Italian cuisine.  I gave a twist but taste was fantastic. I made this Noodles with Italian seasonings by Chinese style.

Ingredients:

• Hakka noodles boiled- 1 packet / 150 gm
• Cabbage, shredded- 1 ½ cup
• Green bell pepper/capsicum, julienne - 1 cup
• Baby corns, julienne - ½ cup
• Carrot, julienne -  1 cup
• Mushrooms sliced- ¼ cup (optional)
• Onion sliced- ½ cup
• Olives sliced- 5
• Garlic, minced - 1 tbsp
• Black pepper- 1 tsp or to taste
• Chili flakes- 2 tsp
• Mixed herbs- 2 tsp
• Balsamic vinegar- 1 tbsp
• Salt to taste
• Olive oil- 3 tbsp
• Parsley, chopped- 2 tbsp  

Method:

• Heat oil in a pan. Add carrot and baby corns, sauté for 2 minutes on medium heat.
• Add capsicum, garlic, onion and salt. Mix well and sauté till onion turns translucent. 
• Add mushrooms olives and cabbage. Sauté for a minutes on medium heat.
• Add mixed herbs, chili flakes, black pepper and balsamic vinegar. Mix well. Do not overcook. 
• Add boiled noodles, mix well. Toss on high heat for a minute.
• Garnish with parsley, sprinkle some chilii flakes & mixed hrbs and serve hot.

Achari Paneer Noodles

Unusual seasonings of pickle masala for noodles with lip-smacking taste. 

Ingredients:

• Hakka noodles, boiled- 50 gm
• Paneer (Cottage cheese)- 50 gm
• Oil- 2 tbsp
• Vinegar- 2 tsp
• Cabbage, shredded- 1 cup
• Capsicum, julienne- ½ cup
• Carrot, julienne- ½ cup
• Onion, julienne- ¼ cup
• Maharashtrian style ready-made  Mango Pickle Masala- 2 tsp + ½ tsp
• Salt to taste

Method:

• Boil noodles. (follow the instructions on the pack) Drain and keep aside.
• Chop all veggies as mentioned. 
• Cut paneer into strips. 
• Heat little oil in a wok over medium heat. 
• Add paneer strips, ½ tsp Mango Pickle Masala and little salt; saute for a minute, toss them. Pick up paneer strips in a dish, keep aside.
• In a same wok, heat oil. Add carrot, saute for a minute.
• Add capsicum, saute for a minute.
• Add onion, saute for a minute.
• Add cabbage, saute for a minute.
• Add Kpra Mango Pickle Masala and salt. Give a nice stir.
• Add paneer and noodles. Toss nicely.
• Add vinegar, toss again.
• Serve hot.

Chicken Pad Thai Noodles

Pad Thai is a Thai style universally liked stir fried noodle dish.  

Ingredients:

• Flat rice noodles- 200 gm
• Thick tamarind pulp- 2 tsp
• Brown sugar or jaggery- ½ tsp
• Red chilli-garlic paste or sambal- 1 tbsp or as per your taste
• Soy sauce - 1 tbsp
• Fish sauce - 1 tsp (optional)
• Boneless chicken small cubes- 100 gm
• Egg- 1
• Spring onion with greens, chopped- 1 cup 
• Capsicum, julienne- 1 cup
• Carrot, julienne-  ½  cup
• Cabbage, julienne-1 cup
• Peanuts,roasted & pounded - 2 tbsp
• Fresh coriander, finely chopped- 2 tbsp
• Chilii powder- 1 tsp
• Salt and pepper- to taste
• Oil- 3 to 4 tbsp  

Method:

• Boil noodles. (follow the instructions on the pack) Drain and keep aside.
• Marinate the chicken cubes with chilii powder, salt and pepper for min 30 mins. 
• Chop all veggies as mentioned. 
• Heat some oil in a wok and fry chicken cubes till cooked. Put out from wok and keep aside.
• Heat some oil in a same wok, add beaten egg. Add salt & pepper to taste. Stir immediately. Make it scrambled. Put out from wok and keep aside.
• In a same wok, heat oil. Add carrot, saute for a minute.
• Add capsicum, saute for a minute.
• Add onion, saute for a minute.
• Add cabbage, saute for a minute.
• Add chilli-garlic paste, soy sauce, fish sauce, salt and pepper. Give a nice stir.
• Add chicken cubes and noodles. Toss nicely.
• Add brown sugar, toss again.
• Add scrambled egg, chopped coriander. Toss again.
• Garnish with crushed peanuts, coriander and serve with sliced lemon.

You can use prawns or mushrooms instead of chicken or along with chicken.

Penne Arrabiata With Vegetables (Pasta in Arrabiata/Tomato Sauce)

Kids love this yummy pasta. Fresh vegetables and savory tomato sauce makes a very colorful and delicious pasta dish. 

ही पाककृती वाचा मराठीतून… इथे क्लिक करा.  

Ingredients:

• Penne pasta or any pasta- 1 package (250 gm)
• Arrabiata/Tomato sauce- 2 to 2 ½ cup (For tomato sauce recipe, plz click here.) 
• Carrot, small cubed- ¼ cup
• Broccoli florets - ½ cup
• Capsicum, cubed- ½ cup
• Baby corns, quartered - ¼ cup (or Sweet corn kernels, boiled- ¼ cup)
• Fresh basil leaves, finely chopped -  1 tbsp (optional)
• Processed cheese or Parmesan cheese, grated- ¼ cup 
• Olive oil- as required
• Salt and pepper- to taste 

Method:

• Cook/boil pasta as given direction on package. Do not overcook. 
• Wash and cut all vegetables. 
• Saute all vegetables one by one in little olive oil with salt and pepper. keep aside.
• Boil tomato sauce, add all sauted veggies and cooked pasta.
• Mix well and toss.
• Switch of the gas. Add some cheese, mix well again. 
• Garnish with remaining grated cheese and basil leaves.
• Serve hot.

Notes: 

• You can make pasta without vegetables. Serve with garlic bread.
• Use available vegetables, you may replace any.
• You may use sliced black olives uoto 5 (Actually I cut and kept aside and forgot to use in the pasta :) )
• You may use fried or roasted chicken pieces instead of vegetables, your chicken pasta is ready. 

Homemade Arrabiata/Tomato Sauce For Pasta

Arrabiata/Tomato pasta sauce easily available in the market. But the taste of a fresh, homemade sauce is divine and this is quite cheaper than readymade sauce. You can make it quickly and can store in the deep freezer for 1 month.

Ingredients:

• Tomatoes - 6 medium sized
• Onion - 1 large sized
• Garlic - 10 cloves
• Mix herbs- 1 tsp
• Black Pepper, crushed- 1 tsp
• Red chilli powder- ½ tsp (optional)
• Chilli flakes - 1 tsp
• Tomato ketchup - 2 tsp
• Olive Oil or butter- 3 tbsp
• Salt - to taste
• Water- 1 cup

Method:

• Boil water and add the tomatoes. Cook for 2-3 mins till you see the outer skin breaking. 
• Let them cooled down and peel the tomatos. 
• Cut tomatoes and blend without water, keep aside this puree.
• Heat oil in the pan, add onion,garlic and fry till translucent. 
• Add chilli powder and salt. Saute for few seconds.
• Then add the tomato puree and saute for a minute.
• Now add 1 cup of water and mix herbs, black pepper powder, chilli flakes and tomato ketchup. Cook for 3 to 5 minutes till boiled. Stir in between.
• Switch off the gas, your pasta sauce is ready.
• Make pasta with this or cool down and store in a clean airtight container for further use. 

Notes:

• You can use readymade tomato puree. 
• This given quantity of sauce requires for 200 gram pasta.
• If your sauce is ready, then just toss the cooked pasta, add grated cheese and vegetables and enjoy your pasta.
• This tomato sauce can be used as Pizza Sauce. Do it some thicker.

Recipes from this sauce:

1. Penne Arrabiata / Tomato Pasta With Vegetables

Desi Pasta

Ingredients:

• Spiral pasta, cooked- 200gm
• Garlic, finely chopped - 1 tbsp
• Onion- 1 cup (cut into 1 inch cubs)
• Capsicum- 1 cup (cut into ½ inch cubs)
• Carrot, small cubed and blanched- ½ cup
• Green peas, boiled- ½ cup
• Olive oil or veg oil- 3 tbsp
• Readymade pasta masala or Magi magic masala- 2 tsp or to taste  (I bought this pasta masala from Crawford Market.  This masala tastes some like curry powder.)
• Salt to taste

Method:

• Cook pasta as direction. Keep aside.
• Heat oil in large non-stick pan. Add garlic, all veggies and little salt. Sauté over medium heat and stir fry for a minute. 
• Add cooked pasta, pasta masala and salt. Mix well and toss for few minutes. 
• Serve hot.

Penne Pasta With Pepper Sauce

Enjoy your pasta with this classy sauce........

Ingredients:

• Penne pasta or any pasta- 1 package (250 gm)
• Pepper sauce- 2 to 2 ½ cup (For pepper sauce recipe, plz click here.) 
• Carrot, small cubed- ¼ cup
• Zucchini, sliced and quartered-  ½ cup
• Yellow squash , sliced and quartered-  ½ cup
• Broccoli florets - ½ cup
• Capsicum, cubed- ½ cup
• Baby corns, quartered - ¼ cup
• Mushrooms, sliced- 1 cup
• Black olive, sliced- 5 (optional)
• Parmesan cheese powder- 2 tbsp (or you may use grated process or cheddar cheese)
• Olive oil- as required
• Salt and pepper- to taste 

Method:
Cook/boil pasta as given direction on package. Do not overcook. 
Wash and cut all vegetables. Saute all vegetables one by one in little olive oil with salt and pepper. keep aside.

Heat pepper sauce, add cheese, black olives, all veggies and cooked pasta.
Mix well and toss.
Serve hot.

Tip: Use available vegetables, you may replace any.

Pepper Sauce

Pepper sauce is a versatile sauce that is a popular accompaniment with sizzlers  but it works well with many other dishes. It is exceptionally simple to make.

Ingredients:

• Onion, finely chopped- ½ cup (1 med.)
• Garlic, sliced- 5 cloves
• Celery, finely chopped- 1 tbsp (optional)
• Worcestershire sauce- 1 tbsp
• Plain flour (maida)- 3 tbsp
• Black peppercorns, freshly ground- 1 tbsp (or some more to your taste) 
• Fresh cream- 3 tbsp
• Olive oil or butter- 2 tbsp
• Water or veg. stalk- 2 cups
• Salt and pepper powder- to taste

Method:

• Heat the oil or butter in a deep pan, add the onions and celery. Sauté on a medium flame for 2 minutes.
• Add the garlic, freshly ground peppercorns and sauté on a medium flame or a few seconds.
• Add the  and plain flour, mix well and cook on a medium lame for 2 minutes, while stirring continuously.
• Add 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
• Add the salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
• Add the pepper powder and fresh cream , mix well and cook on a medium flame for another minute. 

Recipes from this sauce:

1. Penne Pasta With Pepper Sauce

Pasta Salad

Ingredients:

• Shell pasta or any pasta,cooked- 1 cup
• Cherry tomatoes- 6
• Cucumber, sliced and quartered- ¼ cup
• Onion, cubed- ¼ cup
• Carrot, small cubed- ¼ cup
• Mix colour bell pepper (Red, Yellow and Green capsicum), small cubed- ½ cup
• Sweet corn kernels - ¼ cup
• Olives, sliced- 6
• Cottage cheese (paneer) cube- ¼ cup (optional)
• Basil leaves, finely chopped- 5 (optional)

Dressing:

• Cheese spread- ¼ cup
• Balsamic vinegar- 2 tsp
• Hung curd- 2 tsp
• English mustard sauce- ½ tsp
• Oregano- ½ tsp
• Chilli flex- ½ tsp
• Garlic, roasted and minced- 6 cloves
• Extra vergin olive oil- 1 tbsp
• Salt and pepper to taste

Method:
Combine all dressing ingredients and mix well. 
Combine all veggies and pasta. Add dressing, toss well, garnish with basil leaves and serve.

Singapore Rice Noodles

This recipe has flavors of Singapore style cooking which is a melting pot of many cooking styles, cultures and flavors. So must try it once.......

Serve: 4

Ingredients:

• Fine rice noodles- 200 gm (1 package) 
• Eggs- 2 (optional)
• Curry powder- 4 tsp (add more if you like)
• Chili flex- 2 to 4 tsp
• Ginger, minced- 2 tbsp
• Garlic cloves, minced- 6
• Soy sauce- 3 tbsp
• Apple cider vinegar- 2 tbsp + 1 tsp (in origin recipe they used dry sherry)
• Boneless skinless chicken breasts, cut into ¼ inch julienne- ½ cup to 1 cup (optional)
• Ginger-garlic paste- 1 tsp
• Carrot, julienne- 1 cup
• Bean sprouts- ½ cup (optional)
• Mushrooms, sliced- 6
• Green bell pepper (capsicum), julienne- 1 large size
• Spring onion (white bulb only), sliced lengthwise- 12 
• Cabbage, shredded- 2 cups
• Broccoli florets- 8 (optional)
• Chicken or vegetable stalk- ¼ cup (or use 2 tbsp of water)
• Peanut oil or vegetable oil- around 5 to 6 tbsp
• Salt and pepper to taste

Method:

Cut and marinate chicken with salt, pepper, ginger-garlic paste, pinch of curry powder and 1 tsp of apple cider vinegar for 1-2 hours.  

Boil water with pinch of salt in a a large pot.  
To cook rice noodles, soak them in boiling hot water for 2 minutes or as the instructions on the package specify. 

Drain the water and immerse in cold water. (Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.)

When you are ready to prepare the dish, whisk together the eggs, pinch of curry powder, salt and pepper until blended.
Pour 1 tbsp of the peanut or vegetable oil into a heavy skillet or non stick wok set over moderately high heat.
Pour in the egg mixture and immediately reduce the heat to low.
Scramble the eggs until just set; turn out onto a plate and reserve.

Return the wok to moderately high heat and pour in 2-3 tsp of the oil.
Add the chicken and stir fry until just cooked, about 1-2 minute.
Remove and reserve in a small bowl.

Place a large wok over high heat. Add 4 tbsp of the oil.
Add the ginger, garlic, chilies, spring onion whites and the remaining curry powder.
Stir fry until fragrant, about 30 seconds.
Add the broccoli, bean sprouts, carrots, capsicum, mushrooms, cabbage, soy sauce, apple sider vinegar and salt and sauté for some time till the vegetables soften. 

Pour chicken or vegetable stalk as required. bring to boil it.

Add the rice noodles, chicken, scrambled egg and chilli flex mixed with the other ingredients and toss well over a high flame.

Spoon out into a serving plate and garnish with green spring onion. 

Serve immediately.

Variations:

• Avoid chicken and eggs, make this dish vegetarian. 
• Instead of chicken you may add soya chunks or tofu.
• You can add your choice of other vegetables. 
• You can add prawns in this dish as original recipe. 
• Increase chili flexes or add chili sambal (chili paste) to make more spicy. 

Recipe source: chinese.food.com and bbc.co.uk

Paneer Noodles

ही पाककृती वाचा मराठीतून ......इथे क्लिक करा


Ingredients:

• Hakka noodles, boiled- 1 pack (200 gm)
• Paneer (Cottage cheese), cubed - 150 gm
• Oil- 4 tbsp
• Chili garlic sauce or red chili- garlic paste (or sambal oelek)- 2 to 3 tbsp
• Fresh lime juice- 1 tsp
• Sweet bean sauce- 1 tbsp (optional)
• Tomato sauce/ketchup- 1 tbsp 
• Soy sauce- 2 tbsp
• Black pepper powder- ¼ tsp or to taste
• Capsicum, julienne- 1 ½ cup
• Onion, julienne- 1 ½ cup
• Fresh coriander or green spring onion, chopped- ¼ cup
• Salt to taste

Method:

Heat little oil in a pan over medium heat. Add some chilli-garlic paste,  paneer cubs and little salt; saute for a minute, stirring constantly. Pick up paneer cubes in a dish, keep aside.

Add remaining oil. Add capsicum, onion, all sauces and salt; saute for  2-3

minutes, stirring frequently on high flame.

Add noodles, toss to combine. Reduce heat, and cook 2-3 minutes. Add sauted paneer cubes, stir well. Saute until thoroughly heated. 
Garnish with chopped coriander.
Serve hot.

Tips:

• If you want more spicy, then add 1/2 tsp red chilli powder when sauteing vegetables. 
• You can use tofu instead of paneer.