THAMIZHATCHI's VEGETARIAN RECIPES
SPICY PASTA
Ingredients:
1. Pasta - 1 cup (any type)
2. Red beans - 1/4 cup - cooked with little salt
3. Onion - 1 big chopped
4. Tomato - 2 chopped
5. Chilli powder - 1.5 tea spoon
6. Cilantro (Coriander leaves) - 4 spoons chopped
7. Ginger-Garlic paste - 1 tea spoon
8. Salt - to taste
9. Seasoning stuff - little mustard seeds, cumin seeds, turmeric powder
10. Garam masala - 1/4 spoon (optional)
Method:
1. Cook pasta like u cook rice either in cooker (one whistle) or boil it in a vessel. Add 1/4 spoon of turmeric powder and 1/4 spoon of salt while u cook.
After cooking, if the pasta is too sticky, add plenty of cold water, separate the pasta and drain the water.
2. In a pan, add 4 spoons of oil and when hot, add the seasoning stuff. When mustard splutters, add onions, tomato, ginger-garlic paste and fry for 2 minutes in medium flame.
3. When well cooked, add chilli powder, garam masala, salt, red beans and 1/2 cup of water and cook for 3 minutes in medium flame till the gravy boils.
4. Finally add cooked pasta and cook for 2 more minutes by stirring occasionally. Add little water if the mix is too thick. When cooked remove it from the range.
5. Add cilantro and mix once.
6. Optional: Before serving add one tea spoon of butter or ghee and mix gently. Cooked vegetables can also be added but it will make the pasta too heavy.
For orange color, you can add saffron or orange color powder a pinch and mix before switching off the range.
Note: Pasta has a lotta minerals and hence is good for health.
Enjoy your Spicy Pasta!
KARAKUZAMBU (Spicy Vegetable Curry)
KARAKUZAMBU
Ingredients:
1. Black pepper - 1 table spoon
2. Cumin - 2 table spoon
3. Red chillies - 3
4. Coriander seeds (Dhania) - 2 spoon
5. Peanuts (Groundnuts) - 1 table spoon
6. Sesame seeds - 1 table spoon
7. Tomato (Ripen) - 1 chopped
8. Onion - 1 chopped
9. Tamarind paste - 1 table spoon
10. Turmeric powder - 1/4 spoon
11. Garlic - 5 flakes
12. Seasoning: Mustard - 1/4 spoon, curry leaves little, hing - a pinch, small red chilli, Methi (fenugreek) - 5 to 6 seeds (Optional), Sesame Oil - 2 tea spoons
13. Coriander leaves - 5 twigs chopped
14. Any vegetable like eggplant, okra, green pepper, yam chopped length wise - 1 cup
15. Salt to taste.
Method:
1. Fry items 1-4 separately without oil and grind them coarsely together.
2. Fry item 5 and 6 separately without oil and grind them coarsely separately.
3. Fry onions and tomato together with few spoons of oil and grind them.
4. In a pan, add oil and when hot add seasoning items.
5. When mustard splutters, add garlic, turmeric powder, cut vegetables and fry in medium heat till the vegetable gets cooked.
6. Add the mix from 1st and 3rd method and 1 cup of water, tamarind paste or tamarind juice,1 spoon of salt and allow the mix to boil.
7. Once the vegetables are cooked, add the mix from method 2 and stir well and after few seconds, switch off the range and add the chopped coriander leaves.
8. Add a spoon of ghee before serving. (Optional).