Producer: Priyanka DasEditor: Aparna Singh | September 2, 2024
1 cup raw pasta
1 tsp oil
1 tsp butter
1 tsp soya sauce
1 tbsp tomato sauce
1 tbsp red chilli sauce
1 tsp mixed herbs
1 tbsp chopped garlic
2 tbsp chopped onion
1 chopped green chilli
1 medium size chopped tomato
1 medium size chopped capsicum
1 medium size chopped carrot
1/2 cup corn
1/2 tsp black pepper powder
Water as per requirement
Salt as per taste
Ingredients
Heat ghee in a non-stick pan over low to medium heat, then add the coconut and almond mixture.
Turn on the gas and place a pressure cooker on it.
Heat ghee in a non-stick pan over low to medium heat, then add the coconut and almond mixture.
Add oil and butter to the pressure cooker and heat them.
Heat ghee in a non-stick pan over low to medium heat, then add the coconut and almond mixture.
Add chopped garlic, green chillies, onion and raw pasta to the cooker.
Heat ghee in a non-stick pan over low to medium heat, then add the coconut and almond mixture.
After frying them for a minute, add carrots, capsicum, corn and tomatoes.
Heat ghee in a non-stick pan over low to medium heat, then add the coconut and almond mixture.
Add salt, soya sauce, tomato sauce and red chilli sauce.
Heat ghee in a non-stick pan over low to medium heat, then add the coconut and almond mixture.
Now, add the black pepper powder and mixed herbs.
Heat ghee in a non-stick pan over low to medium heat, then add the coconut and almond mixture.
It must be followed by a cup of water and mix everything well.
Heat ghee in a non-stick pan over low to medium heat, then add the coconut and almond mixture.
Add half a teaspoon of butter and close the lid of the cooker.
Heat ghee in a non-stick pan over low to medium heat, then add the coconut and almond mixture.
Cook the pasta in the cooker until two whistles come.