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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
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pasta, platter, veggies |
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