Oil 2 tbsps
Sesame seeds 1 tbsp
Sliced onions ½ cup
Green chillies sliced 2
String beans chopped one inch long ½ cup
Carrot chopped one inch long ½ cup
Crushed garlic ½ tsp
Crushed ginger ½ tsp
Soya sauce 2 tbsps
Brown vinegar 2 tbsps
Sugar 1 tsp
Salt to taste
Boiled rice vermicelli 2 cups
Chopped coriander leaves ¼ cup

Heat the oil in a wok. Add the sesame and roast. Add the onions and chillies. Sauté until soft and light brown. Add the beans and carrot. Sauté, mix and cover for three to five minutes to cook. Open the lid; add the garlic, ginger and salt. Mix and sauté until the vegetables are cooked but crisp. Add the sauce, vinegar and sugar. Mix. Add the vermicelli. Mix and stir-fry until the sauce coats everything. Sprinkle coriander and serve.

Orange pasta topped with stir-fried vegetables (Six servings)

For orange pasta:

Ribbon pasta, cooked 2 cups
Orange juice 1 cup
Sugar 1 tsp
Salt, pepper to taste
Corn flour 1 tbsp
Butter 1 tbsp

For stir-fried vegetables:

Butter 2 tbsps
Sliced onions ¼ cup
Mixture of chopped broccoli, carrot and green peas 2 cups
Salt and pepper to taste
Basil leaves ½ cup
Dried Italian herbs (readymade) 1 tbsp

Mix together the juice, sugar, salt, pepper, corn flour and butter in a pan. Heat and stir till thick. Mix the pasta and make hot, coated with sauce.

Melt the butter in a wok. Sauté the onion until a little soft. Add the rest of the vegetables, salt and pepper. Sauté until cooked but crisp. Add the basil and Italian herbs and mix. Pour over the pasta and serve hot.

Stir-fried vegetable masala (Six servings)

Oil 2 tbsps
Chopped baby corn 1 cup
Chopped mushrooms 1 cup
Diced capsicums 1 cup
Paste of ginger and garlic 1 tsp
Green chillies paste ½ tsp
Tomato juice ¾ cup
Gram flour (besan) 2 tbsp
Salt to taste
Turmeric power ½ tsp
Red chilli powder 1 tsp
Garam masala ¼ tsp
Coriander and cumin seed powder 1 tbsp
Chopped coriander leaves ¼ cup.

Heat oil in a wok. Add a paste of the ginger, garlic and chillies. Stir until fragrant. Add all three vegetables and salt to taste. Stir-fry until cooked but crisp.

In the tomato juice, mix the gram flour, turmeric, chilli-powder, masala, coriander and cumin seed powder. Add to the vegetables. Stir and mix until vegetables are coated with the juice. Allow the mixture to dry out. Garnish with coriander and serve.

Jeera rice with stir-fried bell pepper (Six servings)

Cooked basmati rice 3 cups
Oil 3 tbsps
Cumin seeds or shahjeem 1 tsp
Salt to taste
Yellow capsicum (bell pepper) sliced, 1
Red capsicum (bell pepper) sliced, 1
Sliced onion ¼ cup
Baked beans in tomato sauce-tinned 1 cup
Salt to taste
Red chilli powder 1 tsp

Heat two tablespoons of oil in a wok. Add the cumin and when brown, mix the rice and salt to taste. Serve in a platter.

Heat a tablespoon of oil in a wok. Add the capsicum and onions. Stir-fry until cooked but crisp. Mix the beans in tomato sauce, salt and chilli powder. Make the mixture hot and pour over the rice. Serve hot.

Cauliflower and peas in black spices (Four to six servings)

Diced cauliflower 3 cups
Boiled green peas 1 cup
Oil 3 tbsps
Cumin seeds 1 tsp
Finely chopped green chillies 1tsp
Salt to taste
Chopped coriander leaves ¼ cup
For black masala:
Black salt powder 1 tsp
Cumin seed powder 1 tsp
Dry mango powder 1 tbsp
Black pepper powder ¼ tsp
Asafoetida ¼ tsp

Heat a wok and when hot, add the oil with the cumin. When brown, add chillies. After a few seconds, add the cauliflower. Stir-fry. Add the salt and cover to cook. Cook until done but crisp. Mix the peas.

Prepare a mixture of the black masala and sprinkle over the cauliflower and peas. Mix well. Sprinkle the coriander and serve with parathas.

JYOTI NIKUNJ PAREKH

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