Prep
30 mins
Cook
30 mins
Serves
4
Vegetarian
Yes
Ingredients
- •1 cup Whole wheat Pasta/Macaroni
- •½ cup Rajma/White soyabean (boiled)
- •2 tbsp Milk
- •2 tbsp Cheese (grated)
- •2 medium Onion- (thinly sliced)
- •1 cup Broccoli/Cauliflower (chopped florets)
- •¼ cup Green capsicum (cut into cubes)
- •1 tsp Grated ginger
- •Few Dill/coriander leaves for garnishing
- •1 tbsp Peanuts (slightly roasted and coarsely crushed)
- •1 Bay leaf
- •1 tsp Cumin seeds
- •1 tbsp Sesame seeds
- •1 tsp Chilli Powder
- •½ tsp Turmeric Powder
- •Salt to taste
- •1 tbsp Oil
Method
- 1Boil whole wheat pasta until cooked with a teaspoon of salt and 2-3 drops of oil.
- 2In a pan, heat the oil, then add the bay leaf, sesame seeds, cumin seeds, sliced onions, and grated ginger and cook for a few minutes.
- 3Stir in the turmeric and chilli powder for a minute, then add the parboiled rajma and cook for another minute.
- 4Toss in the parboiled cauliflower/broccoli and combine thoroughly.
- 5Stir in the finely crushed peanuts for another minute, then add the cooked pasta and stir fry for another 1-2 minutes, or until the pasta is thoroughly coated with all of the spices and onions.
- 6When done, turn off the heat and stir in the milk and shredded cheese.
- 7Serve with finely chopped dill/coriander leaves as a garnish.
Chef's Notes
This is a quick and easy recipe with a great deal of protein.
Complex carbohydrates, protein, fibre, iron, magnesium, and zinc are all rich in whole wheat pasta.