PASTA INDIANA ( For 2-3 servings )

   INGREDIENTS ;

• 1 Cup pasta
• 2 tbsp. butter
• 1/2 cup chopped coriander leaves
• 4 green chilli , finely chopped
• 2 inch piece of ginger
• 3 clove of garlic
• 1 finely chopped onion ( finely chopped )
• 1/2 tsp. black pepper powder
• 1/4 cup cheese, optional
• 2 tsp. oil
• salt to taste

      METHOD;

      Boil pasta in 5 cups of water. Add salt and 1 tsp. of oil into it. When it become tender,

      drain it with the cold water and pour 1 tsp oil all over the pasta and keep aside. Grind

      the ginger, green coriander leaves, green chillies, garlic and salt to make a paste.

      Heat the oil in a pan, add onion, saute then add the paste, mix it well  and add pasta, 

      sprinkle black pepper powder and cheese over it. serve hot. 

     

 

CHINESE VEG. FRIED RICE ( for 2-3 servings )

     INGREDIENTS;

• 1 cup boiled rice,
• 1 tbsp chopped garlic
• 1 chopped onion
• 2 green chilli, finely chopped
• 1/2 cup chopped cabbage
• 1/2 cup finely chopped carrot
• 2 tbsp chopped green onion ( optional )
• 1/2 tsp black pepper powder
• 2 tsp soya sauce
• 1 tsp vinegar
• salt to taste

     METHOD;

        Heat oil in a pan . Put chopped garlic, saute for a minute then
        add chopped onion, saute till it turns golden brown. Now add
        all the vegetables and cook for 2-3 minutes. Add green chilli
        black pepper powder, salt, soya sauce & vinegar. Now add
        boiled rice. Mix it well. Serve hot.
     

MOONG CHILKA KHICHDI

INGREDIENTS ;

1 cup rice
1/2 cup green chilka wali moong dal
1 tsp cumin seeds
1/2 tsp ghee
1 tsp turmeric powder
4  1/2 cups water
2 -3 dry red chilli
a pinch of asafoetida
salt to taste,

METHOD,

Mix the rice and daal and wash properly. Heat the ghee or oil in a cooker, add cumin seeds ,
asafoetida and the pieces of dry red chilli . Now add the mixture of rice and daal and all the water
in it. Now add turmeric powder and salt. Mix it well. Place the lid of the cooker and wait for 2 to 3
whistles then simmer the fire for few minutes. Once the pressure cool down, open the cooker . 
If you like the khichdi pulav style ( thick ) then serve hot. If you like it in thin consistency, boil
one cup of water separately and mix into it.
Serve hot. Khichdi goes really with paapad, dahi, ghee, chutney or mango pickles.





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