Spaghetti vangibath and Rajma

10/8, from Roopa Rao

Spaghetti vangibath

Whole grain sphaghetti-1/2 pack

Vangibath powder-2/4 tsp

oil-1 tsp

capsicum (green bell pepper)-1 (cut into 1/2 inch piece)

frozen peas-1/2 cup

mustard or cumin seeds-for seasoning

curry leaves-5-6 dry

shredded coconut-2-3 tsp

salt-to taste

Method:

In a sauce pan boil 2-3 cups of water, aff salt to it and add spaghetti. Cook until it is fully cooked. (Break spaghetti into 2-3 inch long before putting it in the boiling water). Drain the water and let the spaghetti cool down dor a few minutes. In another pan, heat the oil. Add mustard or cumin seeds. Once it spatters add curry leaves. Then add bell pepper and peas. Cook until it is tender and soft.

Rajma (kidney bean curry)

Ingrediants:

rajma/kidney beans

tomato sauce: 1-14 oz can

one small onion

ginger garlic paste-1/2 tsp

garam masala- 1 1/2 tsp

salt-to taste

cilantro/dry dill (optional)

Method:

*Empty the can of rajma, rinse under cold running water and just smash it a little using your hands.

*In a pan heat oil and add chopped onion.

*Add a little salt so onion cooks fast, then add ginger garlic paste.

*After onion are translucent add tomato sauce and reduce the flame to low.

*once the tomato sauce starts boiling add garam masala and rajma and mis well.

*garnish with cilantro, dry dill.

*rajma is ready to serve with chapati/roti or rice