Giveaways and Host for January’s ‘Only’ Series

Hi!

Winter is the most enjoyable period for vegetarians. This season offers so many vegetables and greens and surely is the perfect time to indulge into salads. Yes, my friends the theme of the ‘Only’ Series for January is Salads. Participants entering this event can grab one of the giveaways offered by CSN Stores and Tarla Dalal. The CSN Stores offers a $60/£60 giveaway to participants entering from US/UK/ Germany and Canada. CSN is an  online store and have a huge range of products but there are flat panel tv stands that we are going to check out this month.

 

From this year as there’s is a change in the policy of  the CSN stores we will have giveaways from them every alternate month. So the next giveaway with CSN will be for March month’s ‘Only’ series event.

The second giveaway is from http://www.tarladalal.com/. Tarla Dalal is a very known figure in the culinary world and her cook books are surely a privilege to have. For this month they have offered a book called Healthy Soups and Salads.

The host for this month is Prathibha Garre of The Chef and Her Kitchen. Prathy is a very dear friend of mine and is an experienced blogger. She is a great cook and tries various cuisines but one should not miss out checking the collection of her South Indian recipes.

To enter in the CSN giveaway please leave the link of your entry in the comment box of this giveaway page after you have sent the entry to the host.

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Elephant Foot Yam Kabab – Veg Shami Kabab

About 2-3 days back I got a call from Sangeeta from Banaras Ka Khana. We chit chatted for some time and then she asked me what are you cooking? I told her I am making Yam Kababs  and then we discussed about Yams. Yam is a term used generally to describe underground tuberous roots  of genus Dioscorea, many of which are edible. They are available in various shape, colour and size. Sangeeta mentioned that she has seen Yam as big as 2-3 feet long when she lived in Jharkhand. I have never seen those but surely would like to see them.

This particular Yam, that is the Elephant Foot yam,  whitespot giant arum or Stink lily, Amorphophallus paeoniifolius. In India it is grown mostly in Kerala, Orissa, Maharashtra and A.P. In India it is popularly known as Jimmikand or Suran or Chenna.

This picture I have taken is from Google Images. For more info on yam check here.

I tried making Kababs with them, and was happily surprised with the result. I used minimal oil for shallow frying. The Kababs had a nice crispy crust and  were very soft inside.

I had made them for dinner and had served them with oil toasted whole wheat bread, pudina dip and onions. Made a light but filling dinner for all of us.

Ingredients
500gms yam cut into cubes
5-6 garlic cloves
3-4 green chilies
an inch of ginger
a very small bunch of cilantro
1/2 tsp cumin seeds
2-3 tsp lemon juice
2-3 tsp cumin pwd
4 tsp coriander pwd
1/2 tsp garam masala
1 tsp red chili pwd
salt to taste
bread crumbs

Method

Oil  the hands and then peel and cut the yams (they can cause itching). Boil them in water added with turmeric till soft. Drain the water completely.

In a food processor put the cooked and cooled yam, ginger, garlic, coriander leaves, lemon juice, all spices and grind to a fine paste. Remove in a plate, adjust the salt and then gradually add bread crumbs till you get a binding texture.

Make 2inch flat Kababs and shallow fry in low oil on a medium flame till the outer crust is nicely crisp and golden brown in colour on either side. These are very delicate and need to be handled gently, especially while flipping.

A perfect veg version of  Shami Kabab.

Serve with pudina dip, raw onions and tava toasted bread. I already have a  demand from my younger one to make them again.

For the Pudina dip

3-4 tsp mint laves

an equal quantity cilantro leaves

1/4 tsp cumin seeds

2-3 green chilies

4-5 tbsp yogurt

salt to taste

Grind all the ingredients together. Adjust the consistency later with water.

Sending this to WYF : Light Meal hosted by EC at Simple Indian Food
and to
 Kids Delight hosted by Srivalli.

Tips-

Add a sour agent like tamarind/ curds/ lime juice while cooking the yam, this helps remove the itching caused by the yam.

The Kababs can be used to make Burgers for kids. Just place in some lettuce and mayo in the burger buns along with the Kababs.

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Khatti Arbi / Arvi Ka Salan…Taro cooked in tangy Curry

 
What is Arbi?

Arbi or Taro Root is a is a starchy tuber of a widely cultivated tropical Asian plant (Colocasia esculenta) having broad leaves. It’s a vegetable  that looks like, and can be used similar to a potato. It does, however, have a hairy outer coating on its surface that is similar to the coating on a coconut. Because of this, when preparing to use a taro root, the root's outer skin must first be removed. This procedure is easy to do. However, some individual's can acquire a skin irritation towards the juices that are secreted by the taro root as its skin is being removed. Therefore, to be on the safe side, when peeling a taro root's skin, use protective rubber gloves or apply oil  to the hands.

Nutritional facts about Arbi

Taro roots or Arbi as it is known in India are extremely nutritious as they provide a good source of fiber, contain a high amount of protein, calcium, and phosphorus, and supply approximately 95 calories per adult serving. Another reason that the taro root has gained in popularity for cooking purposes is because its starch is easily digestible.

How to Use them in cooking

Taro roots can be used as an alternative to potatoes. They do, however, have somewhat of a nut-like flavor when cooked. Common uses for taro roots include frying, baking, roasting, boiling, or steaming them. They are also often used in soups or stews. Additionally, the vegetarians have found the cooked taro root to be a delicious addition to meals such as antipasto salads  that include endives, peppers, tomatoes, chicory, and fresh herbs. 

I have largely used them in making curries for the main course. In this post I am sharing another delectable curry made in Hyderabadi style. I had read this preparation in Chef Sanjeev Kapoor’s book and have modified it here and there to make it suitable for my kitchen. The resultant curry was wonderful and I personally liked it very much. If you like spicy and tangy curry, this is a good choice to make. This goes well with rice but I would like to eat this with Kerala Paratha. How much I miss those ..….

Ingredients For Salan

250-300gms colocasia/arvi/taro peeled and sliced

2 onions chopped finely

3 tomatoes chopped finely

1 green chili sliced

3 garlic pods crushed

a small piece ginger crushed

tsp red chili pwd

1 tsp coriander pwd

1/2 tsp turmeric pwd

1 tbsp tamarind pulp

salt to taste

oil for cooking

Method

Heat oil and add onions and saute till brown in color.

Add in ginger-garlic and saute further.

Now add the tomatoes, sliced chilies, salt and all the powders. Mix thoroughly and cook till the tomatoes are done.

Add the Arbi/Taro and mix properly. Adjust the consistency by adding water. Let the curry boil  covered on low flame till the Taro is completely cooked. Add tamarind pulp and mix just before it is removed from fire. I avoided adding the curry leaves to the Salan as I wanted just the basic  and minimum spices to it.

Serve hot with rice/ paratha.

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Break Time

Hi Friends!

I am off on my well deserved break for about two weeks. I have scheduled the post for the giveaways of the next month’s event. In case any one wants to contact me, kindly email.

I will declare the winner of this month’s CSN giveaway only after 3rd January. Merry Christmas and a Happy New Year to everyone.

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Chelsea Buns

Hi!

There are certain recipes which you want to try immediately once you have seen them. Today I am posting another version of buns and these are called the ‘chelsea buns’. I had seen this recipe on the TV and had liked it so much that I watched the repeat telecast again to copy down the recipe properly. I did not have the tuti fruiti so had to wait for a while to try them, plus my patience with yeast in winter has not been so good but I overcame my doubts about myself and indulged making these.

These are sweet buns with a filling of butter icing and tuti-fruti. A sure shot hit amongst the children, these look vey colourful and are amazingly soft. And gladly I found “a full proof method” to work easily with yeast in the winter about which you can read here in my other blog KITCHEN- BASICS.

These are perfect for an evening snack and even for lunch box.
Ingredients
250gms APF
15gms/1-1/2 tbsp Yeast
1/2 cup water
1/2 cup warm milk
50 gms sugar
20 gms butter
1 tsp salt
50 gms butter icing
about 100 gms tuti-fruti
sugar syrup 1/8 cup
Method

Warm the water and dissolve 50gms sugar into it and then add the yeast, wait till it froths.
Take the dough and make a well in the centre and add the yeast and knead the dough. Later use the milk to knead the dough. Mix properly.
Cream the 20gms butter and salt together and then knead the dough into the butter. Knead for about 8-10 mins, till a soft and elastic dough is formed.
Oil a bowl and keep the dough in that, cover with a cling film and let the dough rise to double it’s volume.
Punch down the dough and divide it into two parts.
Flour the platform and roll half the part into a square shape of 1/4 inch thickness.
Apply half the butter icing and spread half the tuti fruti and roll the dough. For the butter icing cream 40gms white butter with 2-3 tbsp icing sugar.
Cut it into 6 equal pieces.
Repeat the procedure with the remaining dough.
Arrange the cut pieces in a greased square dish and let the buns rise again for 15-20 mins. Keep the buns covered with a cling film.

Preheat the oven at 200C and bake the buns for 15-20 mins.

Cool and then using a brush apply sugar syrup on them. The syrup provides a glaze to the buns. For the sugar syrup boil 5tbsp water with 4tsp sugar for 3-4 minutes.

This recipe goes to Champa's Bake off, yeastspotting.

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Kidney Beans and Zucchini Seekh Kebabs For My Day

Hi All!

I will be off to attend wedding of two of my cousins in a few days, so last few days were busy getting ready for that and at the  same time in this hustle bustle I was also awaiting to welcome my brother’s family especially my nephew. Sadly they could not make it because of the snow and flight cancellations. I had planned to make their favorite things when they came but my all plans went in vain. After a much wait I decided to  to clear up the refrigerator as it will be only after about two weeks that I will return home.

Today is a special day as I become an year older. At this juncture of life am surely not inclined to big celebrations but I would love to pamper my taste buds. I do not have a sweet tooth so my way to treat myself will surely be making a savory.

As you all know I am very fond of Kebabs, especially the seekh kebabs  and after watching Jaynandan make those beautiful Seekh Kebabs in Master Chef I was too tempted to make a new version again.

I had some green and yellow zucchini to finish and I also had some kidney beans, so I thought to blend both the flavors  and concoct a new kebab. I was extremely skeptical how it would taste.. all my nervousness was kept aside the minute kido tasted and gave a thumbs up.

Do try this, it’s worth trying as it has very simple ingredients with high nutrient value which give very earthy flavors on mixing.

Ingredients

a cup of boiled kidney beans

1-1/2 yellow zucchini grated

1/4 green zucchini grated

2 medium potatoes grated

1/4 cup bread crumbs

1-1/2 tsp red chili pwd

3 garlic pods

1 tsp oregano

salt to taste

2 onions chopped and lightly fried

satay sticks for making kebabs

oil for cooking

Method

Soak the satay sticks in water for half an hour.

Saute the grated zucchinis in a little oil with a little salt till it’s water dries up.

In a food processor  using the chopping attachment mix the kidney beans, potatoes, onions, zucchini, bread crumbs and spices. The resultant mix should be soft to hand and not very hard, taking this precaution is extremely essential to keep the kebabs soft. To read in detail how to make the seekh please read this post.

Take small portion of the mix and spread it on the satay sticks.

Grease the grill plate and grill the kebabs on it from all the sides.

Serve it with some curd and green chutney dip.

Sending this to Susan’s MLLA 30  hosted by Priya Mitharwal.

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Stuffed Potato-Fenugreek Paratha

 

Hi!

My kids love stuffed parathas and I have always seen them overeating whenever I serve them hot parathas and the mother in me is always pleased when my skinny kids overindulge themselves and in winter hot food is all what you want. I also make the stuffed methi/fenugreek parathas in winter which is one of the most popular recipes in my blog.

This paratha is another attempt to introduce the greens in our diet.We all love fenugreek and we adore the potatoes so thought of combining them. While I made the filling the younger one kept poking his nose in the kitchen, he was very happy to see that I mashed the potatoes and added spices to it, he realized that there’s aloo paratha coming his way. He readily went and laid the plates on the table and when he came again in the kitchen  to pick up the glasses, he was very upset to see that I mixed greens in the potato filling. I was a little dubious that he might not eat it but then he asked me again, will this taste good? I said yes, this will taste even better. True to what I said, both my kids savored the hot parathas and I had to actually stop my younger one from eating, realizing he might upset his stomach by excessive indulgence.

Ingredients

For Potato-Fenugreek Filling

5-6 medium sized boiled and peeled potatoes

a bunch of fenugreek leaves, washed and chopped

1 tbsp roasted cumin pwd

1/2 tsp garam masala

1 tbsp anardana pwd

1/2 tsp rock salt

salt to taste

to make a paste of

4-5 green chilies

an inch piece ginger

a handful of coriander

3-4 garlic pods

For the dough

about 3 cups whole wheat flour

3 tsp carom seeds

1 tsp salt

water for kneading

Other Ingredients

oil for shallow frying

and for cooking

Method

Mix all the ingredients under dough and knead a firm dough.

 

Heat a teaspoon of oil and saute the chopped fenugreek leaves and sprinkle some salt, let the leaves lose water and reduce in volume. Cool it.

Grate the potatoes and add the fenugreek leaves, the paste, garam masala, salt, rock salt, anardana and roasted cumin pwd and make the filling.

Take a large marble size dough and put almost double the volume of filling into it and make a ball.

Roll the paratha using dry flour and then roast it on a hot griddle and then apply a teaspoon of oil on either side and fry the paratha.

Serve hot with yogurt, butter and pickle.

 

I am sending this preparation to My event ‘ONLY’- Greens hosted by Saraswathi at Sara’s Corner, CWS- Ajwain an event by Priya and guest hosted by Kavita,

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Toxicité de l’irgarol pour les huîtres du bassin d'Arcachon

Assemblée nationale - XIIIe législature
Session ordinaire de 2010-2011
Compte rendu intégral - Première séance du mardi 7 décembre 2010

Question orale sans débat

Toxicité de l’irgarol pour les huîtres du bassin d'Arcachon
Mme la présidente. La parole est à M. François Deluga, pour exposer sa question, n° 1195.
M. François Deluga. Je souhaite appeler l’attention de Mme la ministre de l’écologie sur la présence croissante d'irgarol dans le bassin d'Arcachon et sur la menace qu'elle représente pour la qualité des eaux et l'ostréiculture.
La fin du test dit « de la souris » représente une grande avancée pour les ostréiculteurs. Après quatre ans de bataille, le ministère de l'agriculture a supprimé ce test pour le remplacer par un test chimique que les professionnels et les élus réclamaient à cor et à cri. Depuis la mise en place de ce test fiable, une seule fermeture a été prononcée contre une vingtaine précédemment, ce qui démontre que les précédentes fermetures étaient infondées.
Cette victoire ne doit pas nous faire oublier que c'est aujourd'hui le manque de naissain et la mortalité massive des jeunes huîtres qui mettent en danger toute l'ostréiculture. En effet, depuis 2008, les mortalités d'huîtres juvéniles sont importantes. L'herpès virus OsHV-1 est certes identifié depuis longtemps, mais il est loin d'expliquer toutes les mortalités estivales.
En 2009, les analyses réalisées par le Réseau de recherche littorale aquitain dans le cadre du programme ASCOBAR ont mis en évidence la présence de molécules indésirables dans l'eau et surtout d'irgarol dans les huîtres du bassin d'Arcachon. L'irgarol est un biocide pesticide algicide puissant, intégré dans les peintures antifouling. Dans les milieux où l'eau est peu renouvelée, comme dans le bassin d'Arcachon, l'effet algicide de l'irgarol peut avoir des impacts directs importants sur le phytoplancton et sur la chaîne alimentaire. Or, comme le démontrent les résultats d’ASCOBAR, si l'irgarol est peu présent dans les huîtres du secteur océanique, il est en revanche fortement détecté en zone interne dans les huîtres. Certes, il reste encore en dessous des seuils sanitaires, mais sa présence est en croissance forte et continue.
La commercialisation de ce composé pose problème depuis plusieurs années. Le 2 octobre 2007, il était déjà alarmant d'entendre Mme la secrétaire d'État chargée de l'écologie indiquer que ce type de produit « potentiellement toxique » n'était « pas encore soumis à autorisation de mise sur le marché en France », ce qui signifiait « assez curieusement qu'il pouvait être librement mis en vente sur le territoire ».
Aujourd’hui, l’interdiction de ce composé des peintures antisalissure s’impose. Il ne s’agit évidemment pas de mettre en cause la plaisance : la réussite de la cohabitation entre toutes les activités du bassin dépend au contraire de la résolution de ce type de problème, qui ne fait qu’exacerber la tension entre utilisateurs et professionnels de la mer.
Pour ces raisons, au nom du principe de précaution et au vu des résultats scientifiques, je vous demande de bien vouloir interdire la commercialisation et l’utilisation de l’irgarol dans la composition des peintures antisalissure.
Mme la présidente. La parole est à M. Benoist Apparu, secrétaire d’État chargé du logement.
M. Benoist Apparu, secrétaire d’État chargé du logement. Monsieur Deluga, vous avez appelé l’attention du Gouvernement sur les questions que soulève l’utilisation de l’irgarol, substance qui entre dans la composition des peintures antisalissure destinées aux coques des bateaux, et notamment sur les effets néfastes qu’elle peut exercer sur la faune et la flore marines, en particulier sur les huîtres du bassin d’Arcachon.
Vous le savez mieux que moi, au milieu des années soixante-dix, les peintures utilisées étaient à base de composés dont il a été prouvé au cours des années quatre-vingt-dix qu’ils causaient des ravages sur la reproduction et la croissance de divers organismes marins. Cette découverte a conduit à l’adoption de réglementations au niveau communautaire et international, visant à interdire les peintures à base de ces composés. C’est alors que des molécules de substitution, dont l’irgarol, sont apparues.
Cette substance est aujourd’hui suspectée, en raison de son écotoxicité importante pour les micro-algues, de menacer le phytoplancton et d’induire des perturbations endocriniennes chez les huîtres et chez d’autres organismes invertébrés.
Vous le savez, son utilisation, puisqu’il s’agit d’une substance dite biocide, est encadrée par une directive communautaire. Aux termes de cette directive, seuls sont autorisés les produits disposant d’une autorisation de mise sur le marché. Or, parmi les conditions d’attribution d’une autorisation à un produit, il faut que les substances actives qu’il contient figurent sur une liste de substances autorisées au niveau communautaire après évaluation des risques.
Les Pays-Bas évaluent actuellement l’irgarol afin de décider s’il doit être ou non inscrit sur la liste communautaire. Ce travail s’effectue sur le fondement d’un dossier déposé en avril 2006 par la société CIBA. En 2007, nous avons prévenu les autorités néerlandaises des préoccupations que nous inspirait cette substance. En 2008, ces autorités étaient sur le point de déposer un rapport d’évaluation soulignant les risques de perturbations endocriniennes.
Des discussions approfondies se sont finalement tenues entre CIBA et les autorités néerlandaises, qui, afin de lever définitivement le doute, ont demandé à cette société de produire une batterie de tests complémentaires. Ces tests ont été réalisés, et leurs résultats communiqués début novembre ; ils sont en cours d’examen par les autorités concernées, qui transmettront leur rapport d’évaluation à la Commission européenne au cours des tout prochains mois.
De son côté, et afin de définir sa position sur cette substance, le Gouvernement a demandé à l’Agence nationale de sécurité sanitaire de l’alimentation, de l’environnement et du travail d’expertiser à son tour ce dossier.
Il est par ailleurs intéressant d’observer que la société BASF, qui a repris le dossier relatif à l’irgarol depuis la récente cession d’actifs de CIBA, ne défendrait l’utilisation de cette substance que pour le carénage des gros navires, ce qui exclurait ses applications privées, destinées à des navires de plaisance. Nous ne pouvons que nous en féliciter de cette initiative, et j’espère que BASF la concrétisera dans les meilleurs délais par une mesure d’étiquetage obligatoire et prescriptif, que nous envisageons d’imposer par voie réglementaire dans le cas contraire.
Notons enfin qu’en complément du dispositif d’encadrement découlant de l’application de la directive dite « biocides », la Commission européenne pourrait proposer d’ajouter l’irgarol, entre autres substances, à la liste annexée à la directive cadre de la loi sur l’eau ; cette liste énumère les substances qui doivent faire l’objet d’un suivi dans l’eau, et, le cas échéant, d’un programme de réduction. Le gouvernement français soutient cette démarche.

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Dakor na Methi Gota/ Gujarati Style Fenugreek Fritter

Hi!

I  am on a green spree, using my greens in many innovative ways and at the same time I am also deep frying. I know I indulge rarely into frying and the rarity makes it more special. My kids are surely happy as they love fried stuff and with their high metabolic rates they burn those extra calories easily too.

Gota is a famous preparation from Gujarat. It’s a deep fried pakora/ fritter made with gram flour and usually fenugreek. The most famous Gota’s are from Dakor a village in Gujarat. These fritters are crisp and nicely flavored because of Fenugreek leaves, they make an ideal snack for one and all. I loved the taste and relished a plate myself.

Fenugreek leaves have an amazing flavor apart from that this wonder herb is rich in minerals like Potassium, Calcium, and Iron also have good dietary fiber and are abundant in Vitamin C and Vitamin K. 

The Gota’s are a perfect amalgam of health and flavor, to my delight these do not absorb much oil, a snack item surely not to be missed.

Ingredients

a cup and a half of chopped fenugreek leaves

3-4 tbsp chopped coriander

about 3/4 cup gram flour

about half cup urad dal flour (one can omit this and use only gram flour)

1/2 cup semolina

1-1/2 tsp ginger-green chili paste

1 tsp cumin seeds

1 tsp fennel seeds

1 tbsp sesame seeds

1 tsp whole coriander seeds

1/2 tsp turmeric

1 tsp red chili pwd

1/2 tsp citric acid crystals or 1 tbsp lemon juice

1/2 cup milk

1/2 tsp garam masala

2 tsp oil

1/4 tsp soda bicarb or fruit salt

2 tsp sugar

1 tsp crushed peppercorns
oil for frying
Method
Mix all ingredients to make a thick batter and let it stand for 15-20 mins. The milk makes the fritters light, it was my personal choice of using it one can make the batter with water also.
 
Heat oil on a medium low flame and using hand put small portions for deep frying. Fry till golden brown and crisp and remove on a kitchen towel.

Serve hot with green chutney or tomato sauce.

I am sending this preparation to My event ‘ONLY’- Greens hosted by Saraswathi at Sara’s Corner. and to Dish Name Starts With D hosted by Akila. Sending it to my event ‘Only’ Street Foods of The World hosted by Archana of Mad Scientist’s Kitchen.

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Crackling Spinach From Mainland China

Hi!

As the name suggests that this preparation is from Mainland China. I was introduced to this recipe by S when he had taken us out for a dinner at Mainland China in Mumbai. Out of all the preparations that I tried there this became a favorite and I had always wanted to try this out ever since then. It was hard to believe that the spinach could taste so nice.

As the name suggests that this preparation crackles on eating, it crackles as it is very crispy so one can also call this crispy spinach. The preparation is very simple and can be an excellent starter for parties as it will surely catch any one’s attention. It needs very few ingredients and can be made very quickly if one has washed and dry spinach ready. This preparation is surely not for calorie conscious people or for people on diet.

I am sending this preparation to My event ‘ONLY’- Greens hosted by Saraswathi at Sara’s Corner.

Ingredients

about 45-50 spinach leaves

1 tbsp chili flakes

1 tbsp roasted sesame seeds

1 tbsp cornstarch

1 tsp sesame oil

1 tsp sugar

oil for deep frying

salt to taste

Method

Wash the spinach and pat it dry. Take 5-6 leaves at a time and lay one over the other, roll and chop into fine strips. Repeat the procedure for all leaves.

Mix corn starch to the leaves and deep fry the spinach in 4-5 batches till crispy and remove  on a kitchen towel.

Heat the sesame oil and add chili flakes followed by crispy spinach, salt to taste, sugar and roasted sesame and toss gently.

Serve immediately.

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Microwave Creamy Dino Pasta With Veggies & Greens

Hi All!

Today I share a quick version  of Pasta which I cooked in the microwave and was ready to be served in fifteen minutes. It’s a perfect delight for kids and is loaded with veggies. Yes, you got me right, this version was again made so that the junior gets his dose of veggies which he conveniently wants to miss out, but surely not this time again. He had loved the Italian Veggie Squares and now this pasta was a feast again and Mommy was surely delighted to see him gobble up the entire bowl.

I am surely going to make this again for his lunch box as this method does not need to cook the pasta and the sauce separately. It is filling and nutritious too. I have used a dino shaped pasta but one is free to use pasta of their choice.

Ingredients

about cup and a half of pasta

5-6 tbsp chopped french beans

5-6 tbsp chopped carrot

5-6 spinach leaves chopped

a few tbsp of red and yellow capsicum cubed

3 spoons of cornstarch

150-200 ml  fresh cream

1/4 tsp garlic pwd

1-2 tsp white pepper pwd

salt to taste

Method

Take pasta and the chopped beans and carrot in a microwave safe bowl and pour enough water that all the ingredients are immersed in it. Add salt to taste and cook on a 100% micro for about 8-10 minutes or till the pasta is done. Mine was done in 8 mins.

Now add the chopped spinach and capsicum to the pasta.

In the cream mix the white pepper, garlic and corn starch and mix.

Add the veggie-pasta mix to the cream and check the salt.

Cook on 100% microwave again for 3-4 minutes or more till the sauce thickens. One can also add cheese at this stage but I did not find it’s requirement as the cream helped.

Garnish with chopped chives and coloured capsicum.

Sending this to my event,  ‘Only’ Greens hosted this time by Saraswathy.

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