The green chillies and ginger will add the extra oomph)Mexican PastaIngredients:200 gms pasta2 cups boiled rajma1 big carrot1 big potato1 big onion1 big capcicum5 big tomatoes1 tbsp garlic, finely chopped1 tbsp green chillies, finely chopped1 tbsp ginger, finely chopped¼ cup coriander, finely chopped1 tsp chilli flakes1 tsp oregano½ tsp pepper1 tsp sugarSalt to taste½ cup cooking cheese½ cup tomato sauce1 tbsp oil2 tbsp butterMethodDice the carrots, potato and capcicum into one centimetre pieces. Now add the peanuts, lemon juice and coriander leaves.Turn off the flame now add the vermicelli the spinach and tomato and cover for three minutes.
Finely chop the onion. Take a deep glass dish suitable for baking and arrange the fried bread pieces on the bottom. Let the guests help themselves with the extra chillies and lemon juice, served on the table) green chilliesIngredients100 gm rice vermicelli (instant rice sevai)1 cup carrot, julienned½ cup beans, julienned¼ cup peas boiled1 onion, cut into long and thin strips1 small tomato, cut into ½" cubes1 cup spinach, chopped finely¼ cup of coriander leaves1 tsp green chillies, chopped1 tbsp of ginger, chopped2 tsp of garlic, chopped1 tbsp lemon juice2 cups of coconut milk (2x200 ml tetra pack)1 tsp red chilli powder1 tbsp sambhar masala¼ cup roasted peanuts, pounded coarsely1 tsp whole coriander seeds, pounded coarsely1 tsp cumin powder½ tsp haldiSalt to taste1 tbsp oilMethodHeat oil, sauté the onions and garlic till soft. Now add four cups of water and bring to boil. Serve hot!Mexican Pasta Fiesta (Mexican flavours are so close to our Indian palette.Sauté the onions and garlic paste till soft.Add the rajma, capsicum, tomato sauce, green chillies, ginger and sugar and let it simmer. Enjoy warm. Top with half of the rabri and a gulab jamun. Blanch the tomatoes and dice very finely.Ingredients:6 cups cooked rice3 cups white sauce½ cup boiled peas1 cup spinach puree1 green chilli’, chopped1 medium onion, chopped finely1 small red capcicum, chopped finely1 tsp garlic paste¼ cup cooking cheese, grated1 tsp chilli flakes1 tsp pepper1 tsp vinegar1 tsp oil2 tsp butterSalt to tasteCooked riceMethodHeat the oil and butter together. Add the pounded coriander seeds, cumin powder, haldi, sambhar masala, red chilli powder with one tbsp of water and sauté for a minute. Add the carrots China Corn cob granule Wholesale and beans with a pinch of salt and sauté on a low flame till cooked perfectly.Add a cup of water to adjust the consistency, add the peas reserving a few to garnish on top.Add the pasta and let it cook (keep an eye on the pot, if the water seems less add a little more).
Add the carrots potato and saute for a minute. Serve hot!. Now add in the tomatoes, the spices salt and saute.Heat the oil and butter together, add in the onions and garlic and sauté till soft. Add the rest of the ingredients except the peas and stir very well mashing it a little in the process. The chilli bang with kidney beans, coriander and lime for the kick. Bake in a medium oven for 20 minutes. Lastly add the cheese and coriander (the dish should be saucy, not dry). Add the mixed nuts, spoon the remaining rabri in a layer over the gulab jamun. The pasta should take five to seven minutes to cook, depending upon the shape. tomatoesNow add two cups of hot water and the coconut milk and simmer for a minute (simmer not boil as the coconut milk could curdle). Spicy rice vermicelli in coconut sauceSpicy rice vermicelli(South east Asian flavours with a coconut mix.
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