Stir-fry vegetable pasta

  Pasta always tops as one of the favorites on my kids menu. I also like that fact that this can be prepared fairly quick and when done right can provide a balanced diet. I have learned to improvise over the last few years and I am sure you will love  it as well.

Serves up to 2-3 people
Preparation time:45 minutes

Ingredients:

300 grams of wheat rotini(pasta)
100 grams of broccoli
1 carrot
4 stems of asparagus
1-2 tsp of red pepper flakes
1 tsp of dry basil
1 cup of Parmesan cheese
1/2 tsp of ground black pepper
olive oil
1/2 tbsp of vinegar
salt as required

Preparation:

1. Cut the broccoli in to small florets and cut the asparagus, carrots in to small pieces.
2. In the large saucepan, add water and salt for the pasta. Once the water starts boiling add pasta. Keep stirring once in a while. Cook the pasta  al dente (firm to the bite) for 12-15 minutes. Transfer the pasta to the strainer.
3. Add 1 tsp of olive oil to the pan, then add the veggies saute for 2-3 minutes. Add dried basil, 1 tsp of red pepper flakes and salt for the vegetables.
4. Add the pasta, 1 small cup of Parmesan cheese, 1 tsp of red pepper flakes. Switch off the flame.
5. In 1/4 cup of olive oil, add black pepper and vinegar. Add to the pasta and stir well to reduce the dryness. Pasta is ready.

Avarai thengai poriyal/ avaraikai poriyal/ Broad beans coconut curry

     This recipe is enriched with the flavors of garlic and coconut. My mother-in-law made this curry when I was visiting a few months ago.  The best part about this recipe is that it can be made with relatively basic ingredients and yet turns our to be very delicious.

 
Serves up to 2-3 people
Preparation time: 30 minutes

Ingredients:

300 grams of Avarai kai/ Broad beans 

3-4 cloves of garlic
3-4 broken dried red chillies(~spice level)
pinch of turmeric 
2 tbsp of coconut
1/2 tbsp of oil
salt as required

Seasoning:

1/4 tsp of mustard
1/4 tsp of cumin seeds
1/2 tsp of Urad dhal


Preparation:

1.Heat oil in the pan and add the seasoning. 
2.As the mustard sputters, add the slit garlic. Saute for a minute and  then add the red chillies. 
3.Chop avarai like beans. Add avarai to the pan and saute well for 5 minutes.
4.Then add the spices(turmeric and salt). Add 1/2 cup of water and close the lid. Allow it to cook well. 
5.Add the coconut and saute for 2 more minutes. Avaraikai porial is ready, serve with rice.

Potato lima beans subzi/porial/curry

        Lima beans are also called 'butter beans'. The buttery texture of the beans complements very well with any vegetable. It has lot of beneficial effects like high soluble dietary fiber which stabilizes the blood sugar level. Potatoes contain high-carbs and the addition of lima-beans adds lot of health benefits. The taste is really yummy!
 

Ingredients:


500 grams of  potatoes (3-4 medium sized)
3 tbsp of frozen lima beans
1 tbsp of grated ginger
2 teaspoon of red chilly powder
1 tsp of garam masala
1/2 teaspoon of turmeric
1/2 teaspoon of cumin powder
1 teaspoon of mustard
1/2 tsp of fennel seeds
coriander leaves for garnish
pinch of asafoetida
2 tbsp oil
Salt as required


Preparation:


1. Boil the potatoes and peel the skin. Cut the potatoes into small cubes.
2.Heat oil in the pan. Once the oil is heated, add mustard, fennel seeds and pinch of asafoetida. As the mustard sputters, add the potatoes.
3.Add grated ginger, turmeric, red chilly powder and salt, saute for a minute.
5.Make sure the potatoes are well coated with all the spices.
6.Sprinkle some water and close the lid. Cook for 5 minutes. Add the lima beans (thawed), cumin powder and garam masala. Simmer the flame for 10-15 minutes. Saute gently till the potatoes turn golden brown.
7.Potato lima beans curry is ready. Garnish with coriander leaves and serve with rice and yogurt.