About Heena Vallecha: Her journey began 9 years ago by participating in various online & offline competitions and contests. During her journey, she had the honour to be awarded by culinary biggies like Sanjeev Kapoor and Ranveer Brar. She is a passionate home chef and her recipes have made their mark in reputed magazines, eBooks and websites. She also had the opportunity to judge cooking competitions and do on-location live cooking sessions. Currently, she is a freelance consultant chef with Vezley Foods and hosts regular Facebook live sessions to share her unique recipes.
Recipe:
Boil soya noodles for 20 minutes. Drain and keep aside.
Marinate soya noodles with curd, ginger garlic paste and spices for 1 hour.
Give smoke to the noodles for 30 seconds with hot coal, two cloves and drops of oil or ghee.
Heat oil and butter in nonstick pan and cook noodles till all moisture of curd is absorbed and the oil is separated.
Cut cabbage, pineapple and cucumber. Mix everything together and add lemon juice. The salad is ready.
Assemble the tortillas wraps and apply butter on it.
Roll noodles and salad in tortillas wraps and serve.
Ingredients for noodles:
| Soya noodles | 100 gms |
| Hung curd | 1 cup |
| Ginger garlic paste | 1 tbs |
| Red chili powder | 1 tsp |
| Tandoori masala | 1 tsp |
| Butter | 1 tbs |
| Butter | 1 tbs |
| Oil or Ghee | 2 tsp |
| Salt to taste | |
| Hot coal | |
| Cloves | 2 no |
Ingredients for Kachumbar Salad:
| Chopped pineapple | 3/4 cup |
| Purple cabbage (Shredded) | 1/4 no |
| Green cabbage (Shredded) | 1/4 no |
| Cucumber (Chopped) | 1/2 no |
| Lemon juice | |
| Salt to taste | |
| Red chili powder | 1\4 tsp |
