Vegetable Cutlet

A sip of hot masala chai and a bite of vegetable cutlet reminds me of Indian Coffee House. I was craving for this for a long time. Finally got a chance to prepare them.

When I was a kid, I used to admire those who prepared cutlets. For me, cutlets were quite a unique thing to have. I thought, it takes lot of effort to prepare cutlets. And thats the reason I have never tried making cutlets. But, finally I did it. It was super easy and I enjoyed making those cute cutlets.

Ingredients:

Potato – 2,medium,cooked and mashed
Other Vegetables - 1 cup ( I have used carrots, peas, beetroot, and cauliflower)
Onion – 1,finechopped
Green chilli – 1,chopped
Ginger-garlic paste - 1/2 tsp
Salt to taste
Garam masala – 1/2 tsp
Bread slices – 2,dipped in water and squeezed to a pulp
Bread crumbs – 100 gms
Maida (all-purpose flour) – 2 tbsp
Oil – for deep frying

Method:

Pressure cook the vegetables until soft. Add mashed potatoes to it.

Heat 1 tsp oil in a pan. Add ginger-garlic paste. Saute for few mins. Add chopped onion and green chilli.Add salt. Saute until onion turns transparent. Add the vegetable mixture. Mix well.

Add garam masala. Mix well. Cook until the mixture becomes dry.

Mix the bread pulp. Adjust salt. Let the mixture to cool down.

Make small balls and roll them into any shape. Make a thick paste of maida and 1/2 cup water. Dip the cutlets in maida paste and then roll them in the bread crumbs. Set aside for sometime (10-15 mins). Deep fry the cutlets until crispy.

Serve it with tomato ketchup.

Note: You can prepare cutlets before-hand and refrigerate them. Deep fry before serving.  Do not refrigerate them for long time. Usually 1-2 days may work.

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Masala Peanuts

Blogging after a long time.. I mean serious blogging. Was busy with my studies and I'm still busy.. There is an ongoing event in my blog "Cooking with Whole Foods - Peanut" and I wanted to contribute to this event. But, my busy schedule was holding me back. Last weekend, I got a chance to prepare this super-duper quick snack. Ready in minutes, spicy, and a perfect snack. Just toss all the ingredients and you are good to go.. A great appetizer for parties!!

Ingredients

 

2 cups raw peanuts, I prefer them with skin
1 small onion, chopped
1 small tomato, chopped
3 green chillies, finely chopped
1 tbsp salt
1/2 tsp turmeric
1/4 tsp chaat masala
1/4 tsp red chili powder
1 tsp ground roasted cumin
2 tbsp chopped fresh cilantro
2 tbsp freshly squeezed lemon juice

Method

Take a wok, dry roast the raw peanuts until they turn golden brown. Once done, toss in the other ingredients. Mix well and adjust salt.

This goes as an entry to the event "CWF - Peanut" hosted on my blog and started by Kiran.

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Palak Pakora / Spinach Fritters

Ah!! should I say "I'm back from a long break.." Well I say this everytime I blog with a hope that it's true... As you guys know I'm doing my Masters and for past two months I was held up with projects, reports and exams.. I believe I'm going to blog regularly... Yippie!!
I'm having an ongoing event in my blog.. Lemme tell you, I've received lots n lots of delicious and healthy entries.. I thank everyone for this active participation.. Love u all..

So, here is my entry for this event.. Palak pakora, one of our favourite tea-time snacks!!!

Ingredients:

Spinach (Palak), finely chopped - 2 cups
Onion, finely chopped - 1
Green Chillies, finely chopped - 2
Ginger-garlic paste - 1 tsp
Gram flour (Besan) - 1/2 cup
Turmeric Pwd - 1 tsp
Red Chilli Pwd - 1/2 tsp
Asafoetida - 1/4 tsp
Salt - as per taste

For deep frying
Oil

Method:

Mix all the ingredients. If required add few tsps of water. Avoid adding excess water as the batter should be thick.

Heat oil in a deep pan. Take small amount of batter and drop them in oil in the form of small fritters.

Deep fry the pakoras until golden brown and crispy. Drain out excess oil and place them on a tissue paper.

Serve hot with ketchup or green chutney.

Enjoy!!

Sending this as an entry to  Veggie / Fruit A Month - Spinach event hosted by me and started by Priya.

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Guest Post for Maitri: "Murrukku" by Raji

Hello everyone,

Hope you all had a great weekend and why not, this weekend was too special.. "Our Indian cricket team won the World Cup!!" Few minutes before framing this post, I was watching the final shot by Mahendra Singh Dhoni that created the history... Believe me guys, when the camera focused Dhoni's expression I got goosebumps.. What a moment!!! Terrific... WOWOOWOW!!

And in my previous post "World Cup is Ours", my blogger friend, Sojo has asked to prepare some yummy sweets to celebrate this occassion.. Done sweetie!! This is due and I'll make it soon... Well I had prepared almond pudding on Saturday but before I can take pics, it was all over.. No.. not me... Sree is the culprit.. :D So for Sojo and for Team India, I'll prepare something sweet and post it at the earliest.. ;)

Okay!! So now moving on to the post of the day... Here we have Murrukku and it is prepared by Raji, our non-blogger friend. Raji was introduced to me by Priya Mitharwal. I was matched with Raji, along with Priya, for Maitri. At first, I was planning to send her the same ingredient that I've sent to Priya but then I thought as Priya is a friend of Raji, I mustn't send the same ingredient to both of them... But anyways, Raji was smart enough to identify the mystery ingredient sent by me...

So, girls please welcome Raji..!!

Raji, in her own words...............

Well, it all started when my good friend Priya told me about "Maitri"and also asked whether I will be interested .ofcourse, I said YES!

Then, I got matched with Reshmi who sent me an email asking about my address in order to send me the mystery ingredient.I was very excited and curious to know what it could be? I got the package on monday and when i opened to see what was inside it, guess what i found? I could immediately tell it was" ajwain" by the smell of it. Conicidentally, i was going to make murukku for my daughter who loves it so much. So, i used the ajwain(mystery ingredient) to the make murrukku.Thats abt the mystery ingredient.Wait a minute! let me tell u abt the best and sweetest part remaining in the package, which is this beautiful plate and lovely greeting card awaiting just for me sent by Reshmi as a token of friendship.I was immensely overwhlemed by her guesture.Thanks! Reshmi for this wonderful gift. What a great thought..I will always remember you.Thank you for being my friend.

Now for the recipe for Murukku:

Ingredients:
rice flour- 4 cups

urad flour -1 cup

butter softened 2-3 tbsps

ajwain(mystery ingredient) powdered- 1 tbsp

red chili pwd- 1 tbsp

salt -as per taste.

Procedure:

Mix all the above ingredients in a mixing bowl by adding water little by little.Knead the dough until it becomes soft( it shouldn't stick to the hand).

Now with the help of murukku press make the desired shaped on a plate and keep them ready.

Once the oil gets hot, gently slide these murukkus in the oil and fry them until it turns golden yellow.

Crispy golden yellow murrukkus are ready to eat.

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Vegetable Puffs

Hello everyone,

I hope everyone had a great weekend. Yeah, we did shopping, cleaning, laundry and lots of cooking.. ;) While shopping as usual I was busy with the grocery and Sree was roaming here and there. And he bumped on puff sheets kept in the freezer section.. Aww!! he almost ran towards me and yelled "My Vegetable Puffs!!!!!!!".. You've promised me a month ago and still haven't prepared.. Oops!! it's true.. I was postponing it for a month.. Sree is crazy about snack items esp. spicy stuffs.. And chicken puffs is his favourite.. But I was least interested in non-veg puffs. So, finally we decided with vegetable puffs.

I was confused with the shape of puffs. Some are rectangular and some are triangular shaped. Then, Sree was explaining the concept.. To differentiate between puffs, vegetable puffs are rectangular, non-veg puffs are triangular and paneer puffs are bit bigger in size.. WOW!! what an explaination but atleast makes sense.. ;)

Finally, on Sunday evening we had vegetable puffs with a cup of  hot tea. Here is the recipe for vegetable puffs.

Ingredients:

Puff Pastry Sheets - 1 packet, thawed
Potatoes - 2, boiled and mashed
Onion - 1, thinly sliced
Green Peas - 1/4 cup, boiled
Carrots - 1/4 cup, chopped and boiled
Ginger-Garlic paste - 1 tsp
Red Chilli pwd - 1 tsp
Turmeric Pwd - a pinch
Garam Masala - 1/2 tsp
Cumin - 1/2 tsp
Oil - 1 tsp
Salt to taste

Method:

In a pan, heat oil and add cumin. When they sizzle, add onion and saute until translucent. Add ginger-garlic paste. Saute for few mins. Add all the masalas and 1 tsp water. Saute the masalas.

Add vegetables (mashed potatoes, boiled green peas and carrot) to the masala. Add salt and mix well.
Remove from heat and let it cool for sometime.

Preheat oven to 400F for 15 mins. Meanwhile, take puff pastry sheets over a lightly floured surface. Roll it out a little using rolling pin and cut into required shape and size. Mine was already cut into rectangular shape. So nothing much to do. :D

Take a spoonful of vegetable mixture and place it on one side. Make sure, you leave little space on sides of the sheet. Close the sheet from the other end. As sheets are bit sticky, so just press and seal the sides.

Bake them for 20-25 mins or until they are golden brown.

Serve hot with ketchup or chutney.

Enjoy!!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Day #3: Nutella Little Hearts

While I was writing this post, I was thinking about my school and college days memories.. In between school n coaching classes we used to get few hrs gap but not enough to go home, get fresh n come back.. So what we used to do is head straight towards our favourite hang-out.. "Satyam Bakery" or "Utkal Sweets" or "Jalaram Sweets n Snacks".. Apart from tasting all types of pasteries, puffs, street food, there were two items which were "The must" for each one of us... "Britannia Little Hearts" and "a bottle of Pepsi or Coke or Fanta"...

A pack of little hearts will have not more than 15 biscuits and costs around 10 bucks, I suppose. This was way too costly to spend everyday with your pocket-money. But when this truly divine sweet biscuit melt into your mouth you usually forget about your pocket-money or those 10 bucks for 15 pieces.. That's the magic of "Britannia's Little Hearts"..

To be honest, when I came to U.S. I realized what's famous as "Little Hearts" is actually a French pastery called "Palmiers".. But still I would like to name my recipe as "Nutella Little Hearts" rather than "Nutella Palmiers"... :D

So, now lets move on to the recipe..

Ingredients:

Puff pastry sheet
Nutella - 2 tbsp/ pastry sheet or depends on your taste
Powdered Sugar - to sprinkle (optional)

Method:

1. Thaw the puff pastry. Unfold one pastry sheet and roll out with rolling pin, if required.

2. Fold the longest sides towards the center of the sheet. Gently roll the pin over it. Spread nutella over the sheet.

3. Again fold the longest sides towards the center. If you want you can spread another layer of nutella. Otherwise, dampen one side with water, fold it over the other side and gently roll the pin over it.

Do not press hard or else nutella will pop out from the open ends. Cover the log with a plastic wrap and refrigerate it for 1 hr.

Preheat oven to 425F. Line a baking sheet with parchment paper or foil.

Take out the folded pastry and cut into thin slices.

Place on the baking sheet . Bake for 8-10 mins, or until golden. Transfer to wire rack and let it cool down to room temperature.

Serve & Enjoy!!!

Sending it to Rumana's "Treat to Eyes: Series 1" event.

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Leftover Vegetable Patties

I'm a die-hard fan of parathas and I always try preparing different varieties of parathas.. Almost twice a week we have paratha for breakfast or dinner. One day I had some leftover boiled veggies and I was in no mood to have paratha  again.. To be honest, Sree was in no mood to have the same paratha again. ;)

Now what next? Wasting food is a big NO NO! Then I got an idea of making patties with the leftover veggies.. All I need to do is little bit of make-over and I'm done..

Sree was surprised when he had it as evening snack, "Veggie Burger".....

Ingredients:

Leftover Boiled Veggies ( Potato, Carrot, Mushroom, Cauliflower, Peas), mashed - 1 cup
Onion, small and finely chopped - 1
Green chillies - 3, chopped
Ginger Garlic Paste - 1 tsp
Cilantro,chopped - a handful
Chaat Masala - 1 tsp
Chickpea Flour - 2 tbsp
Salt - to taste

For frying

Vegetable oil - 1 tbsp

Method:

Mix all the ingredients. Take a big spoonful of mixture in between the palms and press gently to form round shaped patties. I've trimmed the shape of patties using cutter according to the size of burger bun.

Heat a pan or griddle at medium flame and add little oil. Fry the patties on both sides until golden brown.

Serve it with mint chutney or you can make a burger with it. Take seeded burger bun, place lettuce leaves, onion and tomato slice, veggie patty and some ketchup.. And Voila! you're done!

Enjoy!

Sending this to Priya's Fast food not fat food event.

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Kozhukatta/ Modak/ Steamed Dumplings

Kozhukatta is one of the popular dishes of kerala. It is very healthy and steamed one, as well. The sweet jaggery filling makes this even more irresistible. And obviously one of the favourite snacks in our home, esp. during weekends!

Also, as these are a form of modak, we even offer them to Lord Ganesha during Ganesh Chaturthi..

I made these dumpling on Sree's request. I know a true Kerala boy will always crave for stuffs like this... Yeah! even I used to coz my mom makes them awesome...

I borrowed the recipe from my mom, and my guy was all-impressed with it.. I love the moment when he said.. "Yummy honey! you made my evening.."

So here is the recipe by my Mom!

Ingredients:

Rice flour - 1 cup
Melted Jaggery - 1/4 cup
Grated Coconut - 1/2 cup
Clarified Butter - 1 tsp
Green Cardamom, crushed - 2
Salt
Water

Method:

For Filling

In a pan, heat butter at medium heat and add melted jaggery and grated coconut. Mix well. Keep stirring until the mixture thickens. Remove from heat. Sprinkle crushed cardamom and mix again. Keep aside.

For Dough

In a deep pan, add 1 cup water and bring it to boil. Now slowly add rice flour to it and using a wooden spatula keep stirring while adding flour to prevent forming any lumps... Keep stirring until it turns into a dough consistency. Keep it aside for 5 mins until the mixture warm enough to work with it.. Place it on the work surface and knead well into a smooth dough.

Divide dough into medium sized balls. Flatten each ball by placing it in between the palms and fold them in such a way that they may look like a small cup. Put 1 tsp of filling into it, close the top by bringing all sides together and roll it into a smooth ball.

Repeat the procedure with remaining dough.

Steam these balls in a cooker or steamer for about 10-15 mins on medium heat.

Serve warm and impress your loved ones!

Enjoy!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Khaman / Dhokla (Steamed Gram Flour Snack)

When it comes to Gujrati cuisines, Khaman / Dhokla is the shehanshah.. Khaman is a nutritious snack and there is a sweet shop name "Jalaram" near our home that used to sell dhoklas in small boxes along with tamarind and green chutney.

Everyone in my family are fan of Jalaram's spongy khamans and the authentic taste that made this sweet shop famous for Khamans.. During my childhood days I loved their tangy taste and with the passage of time when I started indentifying the tastes, I realised the secret of those tangy flavor is few drops of lemon juice in sugar solution... Believe me guys! it gives a new flavor to traditional Khamans and you will definitely love them..

During my visit to India, just after diwali, we had a small family get-together and Khaman was in the menu decided for the party. I suggested Mom to add the same tangy flavor that Jalarams used to add in their Khamans and Mom was excited with this idea.. And then what? we were ready-set-go.............!

So here is the recipe and I hope you'll like it...

Ingredients:

Gram flour / Chick-Pea Flour / Besan - 1 cup
Yogurt - 2 tbsp
Water - 1/2 cup
Baking Soda - 1 tsp
Pinch  of Eno
Salt, as per taste

For seasoning

Oil - 1 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 2 sprig
Green Chillies - 4, finely chopped
Grated Coconut - 1 tbsp
Cilantro - 1 tbsp, chopped

For solution

Lemon juice - 1 tbsp
Sugar - 1 tbsp
water - 3 tbsp

Method:

Take besan in a large bowl, add salt. Mix well to remove all the lumps. Add yogurt and water to it. Mix gently and cover the bowl with plastic wrap. Keep it aside for 30 mins.

Meanwhile boil some water in pressure cooker and place a stand in it. This is for the pan to rest inside cooker while steaming.

Add soda and eno to the batter. You may find tiny bubbles on top of the batter. Pour the batter onto a
greased aluminium pan half-filled and place it inside the cooker over the stand. Cover the lid without whistle. Simmer it for 5-7 mins.

Make sure, you do not wait after adding eno.

Remove the lid and insert a toothpick into the khaman and if it comes out clean, the Khaman are ready.
Let it cool for another 5 mins.

By that time, heat oil in a deep pan, add mustard seeds and curry leaves. When mustard seeds splutter, add green chillies, coconut and cilantro. Saute it for some time.

Pour it over Khaman. Now cut the khamans in squares.

Also, in a small bowl, mix sugar, lemon juice and water. Stir well until the sugar dissolves completely. Pour it over the khamans. Do not completely soak the khamans in sugar solution. We are adding this just for a tangy flavor.

Serve with tamarind and green chutney.

Enjoy!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Gujia / Gujiya

Gujia is a very popular North Indian sweet. Although this is associated with the festival of colors, Holi. But this one was prepared in Diwali.. Well I've so many recipes to share with u all that I've prepared exclusively on Diwali.

Gujia is my childhood favourite and its not just me.. It's our family favourite! Also gujias have different filling varying from khoya and dry fruits to shredded coconut and jaggery. And I did a mixture of both, except jaggery... :D

So here is my gujia with a filling of khoya, dry fruits and shredded coconut.

Ingredients:

For Dough
2 cups all-purpose flour
6 tbsp clarified butter (ghee)
1/2 tsp baking soda
Water

For Filling
1 kg Khoya ( thickened milk)
1 cup Sugar, vary according to your taste
1 cup grated coconut
1 cup dry fruits ( cashewnut, almond, raisins), finely chopped
1/4 tsp cardamom powder
1 tbsp clarified butter

For deep frying
Cooking oil

Method:

For making dough
In a large bowl, mix flour, baking soda and clarified butter. Start kneading until smooth and stiff textured dough. Again to test, press your palm on the dough and remove immediately. The prints must bounce back and disappear, but slowly. This indicates, the dough is kneaded enough. Cover the bowl with a plastic wrap and let it sit for sometime.

For filling
In a fry pan, deep fry khoya with 1tsp ghee until golden in color. Add shredded coconut to it. Fry for sometime. Add the dry fruits and fry again, until when you start getting nice aroma. Now add sugar and cardomom powder to it. Mix well. Fry for few mins. Allow the mixture to cool.

For assembling
Divide the dough in small balls. Roll these balls into small and thick 5" diameter circles. You may use small plate to cut into perfect shape or gujia cases available in market.

Put a tbsp of filling in the one half of the circle and brush water all over the corner of the circle. Fold the other half towards the folded one. Pinch the edges to seal it.

Repeat the process for all the balls and keep aside.

For deep frying
On low heat, deep fry gujias until golden brown. Drain on paper towel. Let them cool and store in airtight containers.
Enjoy!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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A Holiday Treat - Spicy Vegetable Roll

Guys, I'm so sorry.. Silly old me! Anyways.. I'd like to wish my fellow bloggers, my friends a very happy new year.. I hope u all had a great celebration, parties, seated around the table, with your beloved ones and cherished friends and welcomed 2011 with a blast. Yeah me too!!

As I was on a trip, I was unable to prepare something yummy for New year. But, when I was back from SFO.. Spicy Vegetable Roll was the treat for new year... Evening, when Sree was back from office, we enjoyed these delicious homemade rolls.

Well I got this idea from soft and sweet Cinnamon rolls... But I was craving for something spicy and this ended in "Spicy Vegetable Roll". All I did is just modified the Cinnamon rolls making procedure a lil bit, by replacing ground Cinnamon and brown sugar filling with spicy vegetable paste.

So here we go with the recipe...

Ingredients

Dough
3 cups all-purpose flour,
   plus more for sprinkling
1 1/4 cups warm milk
1 tbsp active dry yeast
2 tsp sugar
1 tsp salt
1/2 stick melted butter
1 tsp water

Filling
1 onion, finely chopped
6-7 Thai green chillies, finely chopped
3 garlic pods
1 inch ginger, grated
a pinch of cumin seeds
2 tbsp cilantro leaves, chopped
1 tsp coriander powder
1/2 tsp red chilli powder
1/4 tsp garam masala
1/4 tsp cumin powder
1/2 tsp Kitchen King masala, optional
1 tsp cooking oil
Salt, to taste

Method:

To make dough
Pour 1/4 cup warm milk into a glass bowl and add yeast and sugar to it. Stir to dissolve. Let the bowl rest for 8-10 mins, until the mixture looks frothy.
Put the flour and salt in a large bowl and whisk. Make a well in center and pour the yeast mixture, melted butter and remaining milk into it. Mix well. Start kneading it until you get a smooth, springy dough. When you press your hand into the dough and remove it quickly, your handprint should bounce back and disappear quickly. Thats the perfect state of your dough.

Cover the bowl with a plastic wrap and let the dough to rise, until it is twice as big.

To make filling
By the time, the dough rises, make the filling. Heat oil in a small pan. Add cumin seeds. When it crackles, add chopped garlic and ginger and saute for sometime. Add onions and green chillies and saute them until onions become translucent. Add 1 tsp water to it and add all masalas. We add water to prevent the masalas from getting burnt. Mix well and saute for 1 min. Add salt and cilantro leaves. Remove from heat.

To roll out dough 
Sprinkle flour on the work surface. Turn the risen dough onto the surface and shape it into a rough rectangle. Start rolling gently. Be careful not to roll the pin off the edge of the dough, or the dough will stick to the surface. Roll until you get a 15x12 inch rectangle.

Brush any excess flour from top and bottom of the rectangle. Position the rectangle so you are facing the longer side. Brush milk all over the top of the dough. Scrape the filling onto the dough and spread it evenly over the surface.

Starting from the longer side  closest to you, roll up the dough into a log, keeping it fairly tight as you go. When done, pinch the uncovered border to seal it.

Spray the cake pan with cooking oil. Using serrated knife, cut the log crosswise into 10 rolls, each about 1 1/2 inch wide. Arrange the rolls in the cake pan. Cover it with plastic wrap and let the rolls rise, until they are twice as big and fill all of the open spaces in the pan.

Preheat oven to 350F. Bake the rolls for 30-35 mins, until they are golden in color. When done, transfer the pan to the cooling rack and let it sit for another 10-15 mins.

Drizzle tomato ketchup over the warm rolls in any pattern you  like. Serve while they are warm.

Enjoy!

Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

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Indiano Pasta

I'm not much crazy about pasta and the reason is the repetitive bland pasta taste. I was craving for a spicy, a desi version of pasta and the result is this recipe. This dish has no particular recipe to follow, I add anything that comes on my way through the kitchen racks. But it came out so well, "Truly Desi"!!!

Ingredients:
1/2 pack (8 oz) - Pasta, cooked as per instructions
1 onion, chopped
1 tomato, cubed
1 green chilli, chopped
1/2 bell pepper, chopped
1-2 garlic pods, chopped
1 tsp red chilli powder
a hint of garam masala
1/2 tsp cumin seeds
3 tsp lime juice
1/2 tsp oil
1 tbsp cilantro (chopped)
Salt to taste

Method:
Cook pasta as per instructions. Heat oil in a pan and splutter cumin seeds. Add chopped garlic, onions and green chilli. Saute till onions are translucent. Add chopped bell pepper and saute until it becomes soft. Add chopped tomato and masalas, cook covered till the tomatoes are tender. Add salt to taste.
Toss in the pasta and stir to coat it well with the sauce. Cover and cook for 5 mins. Remove from heat and add lime juice. Garnish with cilantro.
You can also use tomato ketchup, if required.

This is the best dish for snacking.. I'm loving it!!!

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