MASALA VEGETABLE SPAGHETTI
(Suitable for Lunch or Dinner)
Serves 4 people
½ lb Angel Hair Pasta Spaghetti (any brand)
1 cup cut Broccoli flowrets
1 cup cut carrots
1/3 cup frozen peas
1 Tsp black mustard seeds
1 1/2 Tsp Salt
1 Tab. Sp. Sambar Powder (available at Indian Grocery Stores – a blend of spices)
1 Tab. Sp. Lemon Juice
1/4 cup vegetable or corn or canola oil
2 Tab. Sp. Chopped Cilantro
Preparation Time: 10 Minutes; Cooking Time 15 minutes
1. In a deep pan put 8 cups of water to boil; add 1/2 tsp Salt and 1 tsp oil.
2. Meanwhile, peel, cut potatoes carrots vertically; cut broccoli in ½ flowerets, wash & drain; Wash drain frozen peas
3. Cook Angel Hair Pasta spaghetti in a normal way for about 5 minutes, stir frequently.
4. Turn off the gas and leave it in water for another minute for spaghetti to swell; remove and drain the water.
5. In a deep frying bowl, heat the oil, add mustard seeds and let them splatter.
6. Add carrots, broccoli, and peas; Stir, cover and cook for 5 minutes. Vegetable should be lightly tender but crisp.
7. Add sambar powder; Mix well. Reduce heat; Add spaghetti, salt and lemon juice. Mix well, Stir for 1 minute. Turn off the heat.
8. Garnish with chopped cilantro.
Pairs Well With
I grew up in India but residing in USA since 25 years; My mother always made something out of leftovers. My two teen age daughters grew up in USA eating spicy, South Indian, North Indian and variety of other cuisines. They like spicy food and pasta very much. I found a way to blend the two. I have used this recipe to use leftover spaghetti but it taste better if made out of freshly boiled pasta. We also lived in Bangalore, India for 3 years where sambar (a name of spicy lentil soup) is consumed almost every day along with rice. I used sambar powder in this recipe which is used to make that popular lentil soup in southern part of India. This recipe helps to eat vegetables and is suitable for vegetarians and vegans. It can be served for lunch or dinner. The aroma reminds me of back home.