TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Veg Rice Pasta

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Ingredients

  • 1 cup rice
  • 1/2 cup pasta (Crush the pasta into small pieces)
  • 1 carrot
  • 3-4 mushrooms
  • 1 tomato (big)
  • 1/4 cup of green peas
  • 1/2 table spoon cumin (jeera)
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of garam masala
  • 1 teaspoon of dhania powder (or few dhania leaves)
  • 1 table spoon of oil
  • salt to taste

Method

  • Wash and soak rice and pasta for 10 minutes in a bowl.
  • Wash and cut all the vegetables into small pieces.
  • Add ghee /oil in pressure cooker.
  • and jeera. When it begins to splutter, add chopped tomato and cook for 1-2 minutes
  • Add rest of the vegetables and cook it for 1-2 minutes.
  • Drain water from rice and pasta mix and add to the vegetables.
  • Add 2 1/2 cups of water, salt, pepper, garam masala and dhania (coriander) powder and mix; pressure cook for two whistles.
  • Serve hot with curd or tomato ketchup.
  • can add boiled chicken or kheema for a non-veg twist.

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