Masala Macaroni / Indian Style Pasta Recipe

                                                                  

Masala Macaroni is a deliciously spicy, one-pot pasta dish cooked in Indian style with lots of veggies and spice powders (masala). What's more? Here, i have added dry elbow macaroni directly into a pressure cooker along with vegetables and spiced broth and pressure cooked for just 1 whistle to make a flavorful pasta that is ready in a jiffy and with just 1 vessel to clean up ! The recipe is vegan if you do not top the pasta with cheese. Masala Pasta can be served as a breakfast , evening snack or a light lunch. 

                                  

What is Pasta?

Pasta is a food made from starch and water and is usually cooked in hot water before being eaten. Pasta is the national dish of Italy and is also popular in many parts of Asia. Basically, pasta is a type of food made from an unleavened dough of wheat flour mixed with water or eggs, and formed into thin sheets or other shapes, then cooked by boiling or baking. Pasta is generally boiled and then dressed up in a complimentary sauce before serving. Vegetarian version of pasta is cooked in salted water and then tossed with seasoned or boiled veggies and a complimentary sauce. Pasta is cooked in a broth with meat in non-vegetarian version.

                         

What goes into my version of Masala Macaroni?

 

I have been making masala macaroni from many years, even before i started blogging in 2015. Masala macaroni made in pressure cooker along with masala powders and lots of vegetables was one of the flavorful ways in which i could feed my little one with veggies.  Let's have a look at the ingredients

• Pasta : I have used elbow macaroni made from Durum Wheat Semolina. If you use the firm varieties of pasta like pene pasta or rigatoni, cooking for 1 whistle in a pressure cooker with little water makes a perfectly cooked pasta (al dente) without becoming mushy.
• Vegetables: Use firm vegetables like carrots, green peas , sweet corn which do not become mushy on pressure cooking. Apart from that Onions, tomatoes, ginger, garlic and green chilies are used in this recipe. 
• Spices: I have used only cumin seeds, red chili powder, garam masala and turmeric powder in this pasta dish. You may add any spice powder of your choice.
• Herbs: I have used fresh coriander leaves. You may use fresh or dried mint instead.
• Cheese: topping the pasta with grated cheese is optional. I simple add some to see a spark in the eyes of my little one.
• Oil : You may use any neutral cooking oil of your choice.                       

                         

Short Video for Masala Macaroni

                     

Related Event: Pasta Please @ Foodie Monday Blog Hop

Pasta was the theme for the 303rd week on Foodie Monday Blog Hop, a Facebook gourmet group, where a bunch of passionate food bloggers share their culinary skills every Monday depending upon a pre-determined theme. Priya was our hostess for the week and she proposed that we share any pasta dish. This flavorful masala macaroni is my humble contribution towards the theme. Priya, is a passionate food and travel blogger and you can find authentic South Indian and Gujarati recipes on her space along with easily doable recipes from world Cuisine. I am in love with her recipes from Thai Cuisine. You might want to check out her, Basil Cream Sauce Pasta which she posted for the pasta theme or the Pasta Arrabiatta that is next on my to-do list.

                                                              

                                

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves: 2

Ingredients:

• 1 cup Elbow Macaroni ( you may use any firm variety of pasta)
• 2 tomatoes, roughly chopped
• 1 large onion, finely chopped
• 1 green chili
• 1/2 inch ginger
• 2-3 cloves of garlic
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala or any curry powder
• 2 tablespoon neutral cooking oil
• A small bunch of fresh coriander leaves, finely chopped
• Salt to taste
• Cheese for topping (optional)

Method:

1. In a grinder jar, blend roughly chopped tomatoes, ginger, garlic and green chili to a lump free puree without adding any water.
2. Heat oil in pressure cooker and add cumin seeds to it. Once the seeds, crackle, add finely chopped onion and saute until it turns translucent.
3. Next, add the tomato puree and cook for around 2-3 minutes on medium flame or until the raw smell of garlic and tomatoes goes off.  
4. Lower the flame and add spice powders and salt to the tomato puree when you see oil ozzing from the sides of the pan.
5. Stir fry the spices for few seconds before adding the veggies, carrots, green peas and sweet corn.
6. Stir fry the onion tomato masala base for around a minute before adding the dry elbow macaroni.
7. Give a quick mix and add 1/2 cup of water or vegetable broth and pressure cook for just 1 minute and put off the flame. 
8. Open the lid of the pressure cooker and serve the Masala Macaroni immediately ! You may garnish the pasta with finely chopped coriander and some grated cheese.
9. Enjoy the flavorful pasta with your loved ones !

                          

                        

Recipe Notes:

• Use any firm variety of pasta to make this masala pasta dish like spirals or rigatoni which does not become overcooked and mushy upon cooking in a pressure cooker.
• Use any veggies of your choice which hold shape on pressure cooking.
• Use any neutral cooking oil to make this pasta.
• Skip use of green chili if you intend to serve it to small kids. Also adjust the amount of spice powders used as per your spice tolerance and taste.
• Garam masala can be replaced with any curry powder.
• Use very little water to cook the pasta in pressure cooker and cook it for just 1 whistle. I have added 1/2 cup water for 1 cup pasta + 1 cup veggies.
• I have used frozen green peas and sweet corn. You may fresh or frozen as per availability.
• Topping the pasta with grated cheese is optional.

Would love to hear from you !

I hope you would love trying out this healthy and delicious Masala Macaroni. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English : https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi : https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi : https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

If you are looking for  more pasta recipe, do check ou the following from this blog

• Zesty Baked Macaroni and Cheese
  

• Pasta Spirals with Pesto Sauce

• Pasta with Grilled Bell Peppers and Cream

• Pene Pasta in creamy White Sauce

• Vegetable pasta in Red Sauce

• Elbow macaroni with Garlic Crumbs

• Summer Macaroni Salad

Dal Cutlet

Dal Cutlet is a healthy, fuss-free delicious vegetarian snacks. Made with cooked pigeon pea lentils (Arahar /Toor dal) , Oats and lots of veggies these dal cutlets are rich in fiber and protein and can be served as a starter or party appetizer . Here, i have made these cutlets using the leftover dal, so it is a " makeover dish from leftover " These easy-to-make dal cutlets can be baked or shallow fried in very less oil and  can be served with tomato ketchup or any dip or chutney of your choice and makes a flavorful tea time snacks. The recipe is onion-garlic free, vegan and gluten-free.

                     

What is a Cutlet?

A cutlet is a small, boneless cut of meat which can be used in a variety of dishes. Cutlets are usually cooked whole, and since they are very small, they cook quickly and tend to be tender as well. Vegetarian version of cutlet can be made using vegetables, lentils, rice, legumes etc.                                                                                                                                                                                                                                                                                       

Related Event: Leftover Ka Makeover @Foodie Monday Blog Hop

We are into the 302nd week on our Facebook gourmet group, Foodie Monday Blog Hop, where a bunch of passionate food bloggers share their culinary delights every Monday, depending upon a predetermined theme. Yours truly was the hostess for the week and out of the 2 themes that i proposed, Leftover ka Makeover won with maximum votes. As per the theme, we had to create any new dish using any leftover food. This healthy and delicious Dal Cutlet is my humble contribution towards the theme.

                                             

Dietary Notes:

• Vegetarian Snack
• Vegan 
• Gluten-Free
• Onion-Garlic Free
• Kid Friendly
• Leftover Makeover
• East-to-make
• DeliciousAppetizer
• Protein-rich
• Healthy

Video Recipe for Dal Cutlets

               

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves: 8

Ingredients:

• 1 cup leftover dal ( i have used Arahar/toor dal/ Pigeon pea)
• 1/2 cup quick cooking Oats
• 2 medium size potatoes boiled (you can used boiled sweet potato or raw banana instead)
• 1/4 cup boiled green peas
• 1/4 cup fresh coriander leaves
• 1 carrot, grated
• 2 green chilies
• 1/2 inch ginger
• 1/2 tsp garam masala
• ! tablespoon oil for shallow frying.
• Salt to taste

                         

Method:

1. Dry roast the oats on low to medium flame for 4-5 minutes to get rid of the raw taste of oats.
2. In a mixing bowl, add boiled mashed potatoes, boiled green peas, grated carrot, ginger green chili paste, garam masala, salt, coriander. Give it a good mix.
3. Next, add leftover dal to it and mix everything well. Make a dough without adding any water.

             

4. Divide the dough into 8 equal parts and shape it as per your liking either using a cookies cutter or with your palms.

5. You may refrigerate the cutlets for 10-15 minutes if you have time so that they remain firm.

6. Grease a pan/skillet with little oil and heat it on medium flame. Place the cutlets on it and shallow fry on medium flame until it becomes crisp and golden brown from both sides.

          

7. Serve hot with ketchup or dip of your choice.

Recipe Notes:

• You can use any leftover dal to make dal cutlets.
• You can also use grated beetroot or boiled sweet corns or any other veggie of your choice.
• Oats can be replaced with leftover rice, poha powder or suji.
• You can make these cutlets ahead of time and refrigerate until use and then shallow fry just before serving.
• You can bake, grill or roast these cutlets with or without oil.
• 
  

Would love to hear from you !

I hope you would love trying out this healthy and delicious Dal Cutlet. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English : https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi : https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi : https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Related Event:

• Leftover Rajma Kebab                              

• Spinach Oats Cutlets

• Mix Veg Cutlet

• Broccoli Cutlets

• Baked Beetroot Cutlets

Zesty Baked Macaroni and Cheese

This zesty baked Macaroni and Cheese is a flavorful vegetarian pasta dish just perfect to lift up your mood on a lazy afternoon. With refreshing citrus flavors from the lemon zest and lemon juice, the herbs and the creamy homemade cheese sauce, this Mac and cheese is a delightful treat for all ages. I have baked this zesty Macaroni and Cheese in ramekins for the ease of individual serving. I have used whole wheat flour instead of refined flour to make the cheese sauce.                                                                                                                                                  

What is Mac and Cheese?

Mac and Cheese is a classic combination of cooked macaroni pasta with creamy cheese sauce. This dish is referred to as Mac and Cheese in the United States and Macaroni and Cheese in the United Kingdom. It is considered as a comfort food in the United States. Meat, vegetables and bread crumbs may or may not be added to the Mac and Cheese.

Dietary Notes: This Zesty Baked Macaroni and Cheese is

• Kid Friendly
• Delicious side dish
• Vegetarian meal
• Healthy and Flavorful
• Easy to make

Lemon Zest:

 Zest is a food ingredient prepared by scrapping the rind(outermost layer) of Citrus fruits like, lemon, orange, lime. It is used to flavor the food. Zest adds lovely refreshing citrus flavor to the bakes, salads and to the dishes it is being added. You get special scrappers to get the zest. I simply use a vegetable peeler to get the zest.

Related Event: A to Z Recipe Challenge Group with Alphabet "Z"

This healthy and flavorful Zesty baked Macaroni and Cheese is featured in the A to Z recipe challenge group on Facebook where i post every month with a key ingredient having particular alphabet. Going by the alphabetical order , for the month of June we had to cook a dish starting with Alphabet "Z". I chose Zest as my key ingredient and this Zesty baked Mac and cheese is my humble contribution towards the theme. This A to Z recipe challenge is very close to my heart and it is difficult to accept the fact that this challenge has ended Today with the last key ingredient Z. You may want to look at my other contributions in this series.

• Makana Chaat / Roasted Foxnut in Yogurt sauce for Alphabet "Y"
  
• Watermelon Rind Curry for Alphabet "W"
• Vermicelli Salad for Alphabet "V"
• Unsalted Peanut Cookies for Alphabet "U"
• Turmeric Root Chutney for Alphabet "T"
• Pearl Millet / Bajra Crackers with Sesame Seeds for Alphabet "S"
• Khao Pad / Vegetarian Thai Fried Rice for Alphabet "R"
• Mexican One-pot Quinoa for Alphabet "Q"
• Potato Cheese Sandwich for Alphabet " P"
• Bhindi Do Pyaza / Okra stir-fry with onions for alphabet "O"
• Baked Nigella seed Crackers for Alphabet "N"
• Kadai Mushroom for Alphabet "M"
• Lemon Crinkle Cookies for Alphabet "L"
• Minestrone Soup with Kidney Beans for Alphabet "M"
• Aliv Kheer / Garden Cress seeds Jaggery pudding for Alphabet "J"
• Ivy Gourd Stir-fry for Alphabet "I"
• Horse Gram Idli for Alphabet "H"
• Punjabi Kadhi Pakora / Gram Flour fritters in Yogurt Gravy for Alphabet "G"
• Ankurit Methichi Usal / Sprouted fenugreek Seed Stir-fry for Alphabet "F"
• Achari Baigan / Eggplant in Pickling Spices for Alphabet "E"
• Dates and Walnut Muffins for Alphabet  "D"
• Coconut Curry leaves Chutney for Alphabet "C"
• Broccoli Paneer Paratha for alphabet "B"

                                              

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Serves: 4

Ingredients:

• 2 cups macaroni pasta
• 2 teaspoon olive oil
• 1/2 tsp black pepper powder
• 1/4 tsp mustard powder
•  Salt to taste
• 2 tablespoon butter
• 2 tablespoon whole wheat flour
• 2 cups milk
• Zest of 1 lemon.
• Juice of 1 lemon
• Herbs of your choice, fresh or dried
• 1 cup shredded cheese of your choice
• 1/2 cup bread crumbs

Method:

1. Preheat the oven at 200 degrees Celsius /390 degrees Fahrenheit.
2. Place 4 ramekins on a baking sheet.  
3. Bring a large pot of salted water to boil. Add few drops of Olive oil and pasta to boiling water.
4. Cook the pasta according to package instructions. 
5. Drain add remaining olive oil and toss the pasta and keep aside until use.

    6.  Heat 2 tablespoon butter in a sauce pan on low heat. When it starts bubbling, add the whole wheat flour and keep whisking. make sure you do not burn the flour.

   7.  Add cold milk to the butter flour mixture in batched and keep stirring continuously to ensure no lumps are form. Allow it to cook on low flame until it becomes thick enough to coat the back of a wooden spoon. 

  8. Add shredded cheese and season it with salt, black pepper and mustard powder. Give a good stir and put off the flame. The sauce should look nice thick and creamy.

9. Stir the cooked pasta into the cheese sauce. Add lemon zest, lemon juice and herbs (fresh or dried) to coat. You can enjoy a delightful creamy pasta at this stage as well. But we are going further and baking this pasta.

 10. ivide the macaroni and cheese evenly among the ramekins. 

 11. Add more grated cheese of desired. Sprinkle bread crumbs and add dried herbs and bake at 200 degrees Celsius until the sauce is bubbling and the bread crumbs turn golden brown. It will take around 10-12 minutes.

Recipe Notes:

• You can add some steamed veggies to the Mac and cheese for added nutrition.
• You may add seasonings (herb or spice ) as per your taste. 
•  Bread crumbs add a lovely crispy layer at the top, so try not to skip it.
• Baking the Macaroni and Cheese is optional. I like it without baking, so i just mix the cooked macaroni with creamy sauce and enjoy it as it is, however my son loves the baked version.

Would love to hear from you !

I hope you would love trying out this healthy and flavorful Zesty Baked Macaroni and Cheese. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English : https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi : https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi : https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Related posts:

• Elbow Macaroni with Garlic Crumbs

• Pasta spirals with Pesto Sauce

• Spaghetti with Grilled Bell Peppers and Cream
  

• Penne Pasta in Creamy While Sauce

• Vegetable Pasta in Red Sauce

Vegetarian Stuffed Bell Peppers

               

These Eye appealing Vegetarian stuffed Bell Peppers make a heart wholesome meal on weekends. Thickly sliced colorful bell peppers are stuffed with seasoned rice, vegetables and Paneer/Indian Cottage Cheese making it both delicious and filling. The stuffed bell peppers are finally topped with grated cheese, chili flakes and black pepper and either grilled or roasted on skillet over stove top. You can serve stuffed bell peppers as starters or as a side dish.

       

It is said that colors have healing powers and the colors we choose in our food is no exception. Also adding colors to our palate is the best way to brighten up our mood.

Including colored bell peppers/capsicum in our meals is one of the easy ways to add both color and nutrition. Bell peppers are rich source of antioxidants, vitamin A and C. They are a significant source of iron, Vitamin B6, protein and dietary fiber. 

           

Related Event: Bell Pepper Creations @Foodie Monday Blog Hop

This vegetarian stuffed bell pepper dish is featured in the Foodie Monday Blog Hop group, a gourmet group on Facebook, where in a bunch of passionate food bloggers share their culinary creations every Monday, depending upon a pre determined theme. For the 301th week, Preethi di was our hostess and she proposed that we cook dishes with bell peppers as the star ingredient. Preethi di is a versatile food blogger and you can find many delicious easy to do recipes from around the globe on her blog. You might love to try out her, Bell Pepper Peas Fried Rice and Baked Mixed Vegetable Bites.                                             

Dietary Notes: These Vegetarian Stuffed Bell Peppers are

• Gluten Free
• Vegetarian
• Healthy and delicious
• Eye Appealing
• Kid Friendly
• Easy to make

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serves: 6

Ingredients:

• 3 medium Bell Peppers ( use red, green and yellow)
• 1/2 cup cooked rice
• 1/2 cup grated boiled potato
• 1/4 cup grated/ crumbled paneer/ Indian cottage cheese
• 1 small onion finely chopped
• 1/4 cup fresh/frozen green peas
• 1/4 cup fresh/ frozen sweet corn
• 1 tablespoon oil
• Few fresh mint leaves
• 1 tablespoon chili flakes
• 1 teaspoon black pepper powder
• 1 tablespoon ginger-garlic-green chili paste
• 4 cheese cubes or 1/2 cup grated processed cheese
• Salt to taste

                      

Method:

1. Rinse the bell peppers. Cut the tops and clean out the seeds and the membrane. Cut thick slices.
2. Chop the pepper tops into 1/4 inch pieces.
3. In a pan heat oil on medium flame and add finely chopped onions with a pinch of salt and saute the onions until they turn translucent.
4. Next, add chopped bell pepper pieces, green peas, sweet corn and stir fry for 2 minutes and cover cook for another 1 minute.
5. Add cooked rice and stir well. Next, add the crumbled paneer and grated boiled potatoes. Mix everything really well.
6. Season the mixture with chili flakes and salt to taste. You may add more spice powders if you wish to.
7. Add finely chopped mint leaves and put off the flame. Mash it well. Our stuffing for the bell peppers is ready.

 

8. Place the pepper slices on a greased baking tray. Fill each slice with enough stuffing and press well, such that the stuffing does not fall apart. 

9. Add grated cheese over each slice , season it with black pepper and chili flakes. Grill the peppers for 10-12 minutes.

10. To roast the stuffed peppers over stove top, heat a skillet or tawa on medium heat. Grease it with oil. Place the stuffed pepper slices carefully, without over crowding the skillet. Cook the bell peppers until it turns golden brown. Flip it carefully. Now top it with grated cheese, chili flakes and black pepper and cook for another 2-3 minutes on low flame.

11. Our healthy and delicious vegetarian stuffed bell peppers are ready to serve!

Recipe Notes:

• If using whole bell peppers, cook the bell peppers first in a microwave over high heat for 4-5 minutes, or until they soften a bit and fill it with the stuffing.
• You may add cooked red or black beans along with veggies, rice and cottage cheese to make it all the more nutritious. '
• For a vegan version, use crumbled tofu instead of cottage cheese and replace dairy cheese with any plant based cheese.
• If using frozen sweet corn and green peas, add them to a sieve and pour some water over it. Pat dry with a kitchen towel and then use them in the recipe.
• You can used brown rice if desired.

Would love to hear from you !

I hope you would love trying out this healthy and delicious vegetarian stuffed bell peppers.. If you do so, feel free to share your feedback with use in the form of likes and comments in the section below this post.

All your suggestions are more than welcome. If you like my work, and feel that it is worth following, do hit the follow button on the top right corner of this blog. Your appreciation means a lot to me. It gives me the inspiration and motivation to keep doing my work and give my best each time.

If you like my work and want to be updated with new recipes, do follow us on various social media platforms. My social media handles for your kind reference are as follows. 

 

You Tube Channel English : https://www.youtube.com/channel/UCasKW9Cq5khnTS3JnJ43m2A 

You Tube Channel Marathi : https://www.youtube.com/channel/UC5lWdtDq45pDz04dJeezw7A

You Tube Channel Hindi : https://www.youtube.com/channel/UC3BoiHHEbhS8gIfeRzPfb7w

Facebook Handle: https://www.facebook.com/poonambachhavblogspot

Instagram Handle: https://www.instagram.com/poonambachhav/

Pinterest Handle : https://in.pinterest.com/poonambachhav/

Twitter Handle: https://twitter.com/poonampagar_B

 

See you soon with yet another healthy and delicious creation from my Kitchen. Until then Stay safe and eat right !

 

Happy Cooking !

Happy Eating !

 

Regards

Poonam Bachhav 

Related Posts:

• Baby Corn Pepper Fry

• Soya Vegetable Tikka
  

• Hara Bhara Paneer Tikka

• Tofu Bell Pepper Stir Fry
  

• Bell Pepper Stir Fry

• Spaghetti with Grilled Bell Peppers and Cream