[FAJAAN]

Pasta and Veggies Platter

Ingredients:
For Pasta:
1 cup - veg ravioli, boiled, drained
1 - onion, chopped finely
1 tbsp - yellow capsicum, chopped finely
1 tbsp - red capsicum, chopped finely
1 tsp - ginger, chopped finely
4 to 5 flakes - garlic, chopped finely
� tsp - chilli flakes
1 tsp - soya sauce
1 tsp - red chilli sauce
1 tsp - mustard paste
1 tbsp - olive oil
salt to taste For Veggies:
1 cup - mixed veggies (carrot, cauliflower, broccoli, spinach, beans, capsicums, lobia)
� tsp - white vinegar
1 - onion, chopped roughly
1 tsp - olive oil
pepper to taste
salt to taste
For Gravy:
1 bunch - spring onions with green finely chopped
1 tsp - ginger, finely chopped
1 tsp - garlic, finely chopped
2 tbsp - tomato sauce
1 tbsp - soya sauce
� tsp - chilli flakes
2 to 3 pinches - ajwain (carom) seeds
1 tbsp - cornflour
1 tsp - olive oil or butter


Method
For Ravioli:

1. Heat oil, stir and fry ginger, garlic, for a few seconds.
2. Add onion, chopped capsicums, stirfry till onions are transparent.
3. Add all other ingredients, except ravioli.
4. Stir for a minute, add ravioli, toss to coat ravioli evenly.
5. Pour out, keep aside till required.

For Veggies:

1. Boil mixed veggies till tender but firm, excluding capsicum.
2. Drain, save water for gravy.
3. Heat oil in a pan, add ginger, garlic, onion, capsicum.
4. Stir fry for a minute, add veggies.
5. Stir take off fire.
6. Sprinkle salt and pepper, toss to coat evenly.
7. Tranfer, keep aside till required.

For Gravy:

1. Heat oil, add ginger, garlic, stir fry for a few seconds.
2. Add all other ingredients, except cornflour.
3. Dissolve cornflour in 1 cup water drained from veggies.
4. Pour into pan, stirring continuously.
5. Bring to boil, simmer till gravy thickens.

To Proceed:

1. Warm platter, place ravioli on one side.
2. Pile veggies next to ravioli, leaving a well in centre.
3. Pour gravy into well, serve hot and fresh.

Variation:
One can use other forms of pasta, instead of ravioli, as per individual