1. Heat oil in a nonstick pan.
2. Add onion rings, stirfry till transparent.
3. Add garlic, brown sugar, sauces, brown vinegar.
4. Stir, add boiled spaghetti, toss to blend evenly.
5. Keep warm, till required.
6. Mix all ingredients for dressing and shake well.
7. Put all vegetables, except salad leaves, in a large bowl.
8. Drizzle dressing over them, toss to blend flavours.
9. Chill till required.

To serve:

1. Take a large flat plate.
2. Arrange salad leaves to cover plate to edges.
3. Make a ring of seasoned warm spaghetti.
4. Pile tossed vegetables inside ring.
5. Garnish with grated paneer, ginger matchsticks, mint leaves.
6. Serve immediately.

Making time: 30 minutes
Makes: 4 servings
Shelflife: 1 day

Note: For ease in serving, break spaghetti, with a sharp edged spatula, and pile into individual plate with a helping of veggies.