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. 

Vegetable Idli

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  • Idli batter -3 cups
  • Cashew nuts – split into two halves 12-15
  • Cooking soda -1/4 tsp
  • Ghee -1 tbsp

For vegetable mixture:

  • Carrot, finely chopped – 1 medium
  • Cabbage, finely chopped – a handful
  • French Beans, finely chopped – a fistful
  • Capsicum, finely chopped – 1 small
  • Green Peas – 1/4 cup
  • Grated Coconut – 2 tbsp
  • Onion, finely chopped -1 medium
  • Finely chopped coriander- 2-3 tbsp
  • Curry leaves a sprig, finely chopped
  • Green chilli paste – 2 tsp
  • Mustard seeds -1/2 tsp
  • Oil- 1 tbsp
  • Salt to taste


To prepare Vegetable Mixture

  • Roast halved cashews in ghee till light golden. Remove and keep aside.
  • Crackle mustard seeds; add curry leaves, chopped onions and saute until translluscent
  • Add green chilli paste and fry well.
  • Add rest of the diced vegetables and fry well
  • Sprinkle salt, mix well and cool mixture.
  • Add coriander, grated coconut and mix well.

To prepare Vegetable Idli

  • Add fried vegetable mixture to the idli batter and mix well.
  • Cook like regular idlis in idli steamer for 8-10 mins
  • Serve hot with green chutney or sambhar

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