Devi's Kitchen

Ingredients Granny Smith apples  - 2 Gingelly oil - 1 tablespoon Red chilly powder - 1 teaspoon Salt - 1 teaspoon Curry leaves - few Mustard - 1 teaspoon Asafetida - 1/8 teaspoon Preparation It is an instant Apple pickle. Cut the apples into a small pieces then add salt and red chilly powder. If it is extra hot chilly powder add half teaspoon only. Next take a pan add gingelly oil. Once heat it up add mustard, asafetida and curry leaves. Once splattered switch off the flame add apples mixture. Mix it with seasoning. It goes well with curd and lemon rice.

Shell Pasta/ Any small shape Pasta - 1 cup Pasta Sauce( Marinara/Tomato Basil/ Roasted Garlic) - 4 tablespoons Ginger Garlic Paste - 1 tablespoon  Mushrooms - 200g Green beans - 100g Carrots - 100g Zucchini - 100g Onion - 1 small Oil - 2 tablespoons  Italian seasonings - 1 teaspoon  Chilli Sauce - 1 teaspoon  White Soya flour - 1 tablespoon  Salt - as per needed Water - 5 cups Cook pasta then drain well and keep it aside.  Take a deep pan add oil once heat it up add onion when it gets transparent add carrots and green beans. Sauté for two to three minutes then add mushrooms. Sauté for two to three minutes after that add pasta sauce, ginger garlic paste let it cook with vegetables for two to three minutes after that add chilli paste, Italian seasonings with four cups water. Let it ten minutes to cook veggies. After ten minutes add cooked pasta with salt. After adding pasta take a bowl mix soy flour with one cup of water. Add this mixer to soup. Stir well imm...

Ingredients Red capsicum - 2 Onion       - medium one Tomato     - medium one Tamarind  - little bit Red chili   - 4 to 5  Salt            - 1/2 teaspoon Seasoning - gingelly oil, mustard, urda dal, asafetida,                      Red chili powder & coriander powder Preparation Take a red capsicum, wash it and cut the top with steam, remove the seeds.     After baking peel the skin & keep it aside.   Take a pan add one tablespoon oil then fry onion once it’s transparent add tomato.  Sauté for couple minutes.   Once it cools down  add to mixie with baked red capsicum, tamarind, red chilies. Grind it with salt.   Finally take a small pan, add gingelly oil once heat it up add mustard, urad dal, off the stove then add asafetida, 1/2 teaspoon each chilli powder and coriander powder. Add this seasoning to ch...